It’s the height of the production curve for us, the time of year when we wish we could clone ourselves. Yet it’s really gratifying to hear how much our customers appreciate what we do and to distribute hundreds of pounds of food every week, grown sustainably.
Sweet lettuce mix, baby arugula, teen spicy salad mix, romaine and other assorted lettuce heads, loads of tomatoes (all types), lots of cucumbers, bell peppers, five types of medium to hot peppers, baby ginger root, baby turmeric, Editsweet potatoes, radishes, onions, scallions, cooking greens, Italian basil, lemon basil, holy basil, cilantro, dill, recao, rosemary, thyme, mint, lemongrass, dandelion greens, different types of pumpkins, a few slices of watermelon, loads of papaya, a few bags of figs, lots of sunflowers and zinnia flowers and let’s not forget our wonderful carrots in all their dramatic shapes. We also have young lignum vitae trees in 3–5 gallon pots.
Special guest treats for Saturday morning: local honey from Errol, fresh goat cheese from Fiddlewood Farm, AND our neighbor Jimmy will be here in the ‘fisherman’s spot’, offering some of his fresh pasture-raised south shore ground lamb and leg of lamb.
Thanks to everyone for your continued support.