Today’s farmstand, 3-6pm: Sweet salad mix, baby spicy and regular spicy salad mixes, baby and regular arugula, microgreens, loads of cherry tomatoes, loads of tomatoes, onions, scallions, beets, Italian basil, Thai basil, dill, cilantro, parsley, purple Bodhi beans, assorted chili peppers, a couple cucumbers, baby carrots, escarole, a few bunches of kale, delicious Mediterranean figs and passionfruit. From our partner Errol Chichester’s beekeeping efforts we have local raw honey!
Q: Can you hold a couple of pounds of tomatoes/some dill/a few cucumbers/a bag of salad for me? I can’t make it to the farmstand on time today.
A: We hate to say no to good people. We love all our customers and supporters. We appreciate and applaud how important fresh, organically produced food is in your lives! This is one of our most common questions – we field several requests per week from customers to hold items from the farmstand.
Our policy for retail sales has always been that we are a first-come, first-served farmstand. We may have good intentions and want to say yes to you, but we do not have the manpower, the infrastructure, the time or the space to set aside produce on request. If you start to consider the logistics, we simply can’t accommodate custom retail pre-orders. We lose money on them. And they’d reduce the early-bird limited-supply offerings we want to have available for customers who came on time or even waited in line.
We are a family farm – mom, pop, and grandpa – with a couple of part time employees and loyal volunteers. Maybe someday we’ll be bigger with more staff, but for now we are tiny. We work literally from pre-dawn until after dusk, six to seven days per week year round, to care for the gardens and livestock and accomplish what you see at the farmstand and appearing on the menus of local restaurants. Our profit margins are narrow because of all the labor costs and handwork that goes into our harvesting and processing work and our organic gardening and resource conservation techniques. We love what we do and are dedicated to it, but it leaves us with very little downtime. Additional tasks and projects pull Luca and Christina away from the art studio. We have to limit the services the farm can offer.
We ARE open three farmstands per week in winter and spring, and at least once a week through most of the summer/fall months. We live in a modern world that values efficiency over all else, but coming to the farmstand is, we hope, a qualitative experience and not just another errand to rush through. If you can’t make it, there is always the next farmstand… we, and our family and friends, thank you for understanding and appreciate your support!