Farm Blog - Happy Thanksgiving

Hello from the gardens, the beauty and abundance of this season is spectacular on the farm. I hope you are getting out to enjoy some of these lovely fall days. The fall is such a time of Thanks for all that has been.

The tireless help of so many volunteers & staff means that we get to enjoy the abundance of all our efforts. Lots of successes this season and of course learnings.

Preorder Your Thanksgiving fruit and veg
We have the most delicious potatoes, crisp cabbage, crunchy carrots, sweet apples and tasty garlic. You are always welcome to shop at our market, Wed.'s 1-5 and Sat.'s 10-5 but to make things easier we wanted to offer you a way to preorder!
Please follow this link to see what's available and to place an order:

Turkey's still available to order
Did you know that you can order a turkey from us and have it cut and packaged in half, or quarters? Same price per pound just pay for the additional packaging cost!

Our Bronze Orlop birds are a premium, delicious specialty bird that will not disappoint. They are on pasture every day and fed non gmo feed.

We are only raising this one batch so if you want a turkey for Christmas, now if the time!

For our fresh beautiful Turkeys,
pickup is Friday Oct. 8th, 9am - 7pm and Saturday Oct. 9th, 10am - 5pm

Size is by first come basis and range from 15 - 25lbs
Cost is $5.95/lb

Preorder at market or email to
We appreciate a $20-50 deposit.

Available at Market Wed.'s 1-5 and Sat.'s 10-5 (at the farm)

Angus Farmers' Market, last one, Thurs. Sept. 30th, 4-7pm

- potatoes, carrots, squash
- cabbage, beets & garlic
- slicing tomatoes, cherry tomatoes
- kale, rainbow chard, arugula
- amazing variety of sweet peppers
- hot peppers, jalapeno, cayenne, habanero, ghost
- apples, plums, grapes
- Harris sweet corn
- green onions, salad mix, cabbage
- zucchini, salsa, pesto
- pumpkins & gourds
and so much more

We would love to see you and hope you get a chance to wander the gardens.
Thank you for being part of our growing adventure.

All the best to you and yours,
Kim & Tom