Fifty-plus exotic, heirloom, and rare varieties grown without synthetic inputs. From deep-purple carrots to fire-roasted peppers — the Table Greens garden is anything but ordinary.
We deliberately seek out varieties you won't find at any grocery store — heirlooms, landrace breeds, wild-type cultivars, and exotic imports that have incredible flavor and cultural history behind them.
Deep burgundy-black Russian heirloom with rich, smoky flavor and gorgeous color.
SummerPeruvian hot pepper with fruity, tropical heat. Essential in traditional Peruvian cuisine.
SummerDeep purple exterior with orange-yellow interior. Anthocyanin-rich and stunning raw.
Spring & FallItalian heirloom with white-lavender blush skin. Creamy, mild, almost no bitterness.
SummerTropical climbing green that thrives in summer heat when traditional spinach bolts.
SummerOrnamental and edible heirloom with translucent, jewel-colored kernels. Spectacular.
SummerYellow wax bean with purple streaks. Sweet, crisp, and stunning in the garden.
SummerAlien-spiral fractal brassica with a nutty, delicate flavor between broccoli and cauliflower.
FallWhite strawberry with red seeds. Tastes like pineapple. One of the most unusual berries you can grow.
SpringElongated blue berry with a complex flavor — blueberry, raspberry, elderberry, all at once.
Early SpringPeppery, edible flowers and leaves in orange, red, and yellow. Used raw in salads and as garnish.
SummerJapanese herb with complex anise-basil-mint flavor. Red and green varieties. Incredible in everything.
SummerPerennial top-setting onion that "walks" around the garden by dropping and rooting its bulblets.
PerennialNight-blooming cactus fruit grown in our greenhouse extension. Pink skin with white speckled flesh.
GreenhouseTomatillo relative with papery husks. Sweet, vanilla-pineapple flavor. Makes extraordinary jam.
SummerOne of the world's hottest peppers. Grown for hot sauce production and adventurous customers.
SummerWe don't use synthetic fertilizers, herbicides, or pesticides. Instead we compost heavily with animal manure, layer wood-chip mulch from our sawmill operation, plant cover crops in off-seasons, and use the aquaponic grow trough runoff as liquid fertilizer on the market garden.
Rabbit tractors move through bed paths to add fresh manure directly. Duck patrol rotations handle slug and snail pressure in spring and fall without any intervention. The whole farm is one interconnected fertility loop.
Surplus harvest doesn't go to waste here — it gets preserved. Our cold storage room holds 800–1,000 quart jars of seasonal preserves, plus root vegetables, cured alliums, and dry goods in our root cellar zone.
Canned goods from our operation are available at the farm stand — not as a primary product, but as a way to share what we've grown with neighbors and customers who want the flavors of summer in December.
Jams, pickles, tomatoes, fruit preserves, chutneys
Meats, beans, stock, low-acid vegetables
Sauerkraut, kimchi, fermented hot sauce, pickled vegetables
Potatoes, carrots, beets, onions, garlic, winter squash
Seasonal produce, canned goods, and specialty items available at the farm stand. Contact us to check current availability.
Visit the Farm Stand Read: 25 Exotic Varieties We're Growing →