Welcome to the garden! We grow a wide variety of herbs, fruit and vegetables by hand on a 3/4-acre plot, using organic methods and many heirloom varieties.

The vegetable garden is an old fashioned potager with raised beds and picket fence—this allows us to really pack vegetables in a very small space that is protected from bunnies and woodchucks! With the raised beds we can easily do companion planting and crop rotation and extend our growing season with row covers.

The fruits are scattered—many of them we inherited with the property and found, long forgotten, among the brush. Black, white and red currants, elderberries and hazelnuts grow in and at the edge of the woods. Black raspberries, raspberries, gooseberries and blueberries each make their own patch. And our mini orchard is on a sunny east slope.

Herbs and flowers are mixed throughout the rest of the property, wherever there is sunshine!

This abundance is why we bake with the seasons. Each week during the growing season we can see what fruit is at its peak and sample it with a fresh herb to create our signature combinations. When the tomatillos are just right, we are there to make Salsa Verde. And when there is too much produce to use fresh we start canning and drying and freezing —so it is still at its best, preserved, to use during the winters.

Here’s what we grow:

Basil, Lavender, Rosemary, Thyme, Angelica, Tarragon, Parsley, Cilantro, Chives, Oregano, Mint, Bay laurel, Sage, Lemon Balm, Marjoram, Calendula, Marigold, Violets, Pansies, Borage, Roses, Nasturtiums.

Cherries, Pears, Plums, Grapes, Gooseberries, Raspberries, Black Raspberries, Blueberries, Currants, Elderberries, Strawberries, Rhubarb, Melons, Apples.

Tomatoes, Squash, Cabbage, Corn, Eggplant, Okra, Cucumbers, Tomatillos, Beans, Asparagus, Peppers, Horseradish, Onions, Garlic.