PRODUCE

With our fertile bottomlands and Kentucky’s long and varied growing season, we are able to grow a wide variety of crops ranging from early spring asparagus to winter squash in the late fall. Because we sell all our products locally, we can choose varieties for their flavor, not their shipping ability or shelf-life. We support the effort to preserve genetic diversity and grow many "heirlooms", varieties that have been handed down for many generations because of their exceptional flavor or resistance to disease and pests. Some common vegetables we grow include beans, beets, broccoli, cabbage, corn cucumbers, eggplant, kale, lettuce, melons, okra, peas, peppers, potatoes, spinach, squash, tomatoes and watermelon. To extend our season through late fall, winter, and early spring, we grow some crops in our 30’x90’ greenhouse, such as mesclun salad mix, spinach and kale, and early-season tomatoes, cucumbers, beets and swiss chard.

In Season Now:

Salad Mix (a blend of 8 different varieties of baby lettuce leaves plus baby tatsoi, baby red kale, arugula, and baby red and green mustard for just of touch of spiciness)

Fresh Spinach from our greenhouse, a tasty way to get your vitamins!

 

Why is our produce not certified organic?

We have always grown "organically" and always will. We feel that food grown without chemical pesticides, herbicides and fertilizers is the safest, most nutritious, and most delicious food you can buy-- particularly when you can purchase it locally. It is healthier for the consumer, for the farmer, and for the environment. However, due to recent federal regulations, the certification process has become a paperwork nightmare and more expensive to boot. We feel that it is not worth our time to deal with the red tape when most of our customers already know our dedication to producing healthy food. Unfortunately, the federal laws state that we can no longer use the word "organic" when advertising our food if we are not certified. So, the "O" word is out, but so are the chemicals.