Farm to table is more than a trend here — it’s a rhythm. Healthy soil becomes healthy food; healthy food feeds imagination. We work slowly and simply: compost and cover-crops, hand tools, saved seed and heirloom varieties, beds that rest, and flowers for pollinators. We grow with care, waste little, and make with what the season offers — baskets of greens in spring, tomatoes and herbs in summer, winter squashes and roots when the light grows thin. Packaging is minimal, scraps return to the soil, and every harvest is a thank-you to this little valley.