Spring greens and alliums
Crisp brassicas, cold-hardy spinach, scallions, and early tender radishes cut before morning heat sets in. Packed directly in ventilated wood bushels for crisp kitchen delivery.
Peak summer field crops
Vine-ripened heirloom tomatoes, sweet bell peppers, tender summer squash, and sweet corn nurtured by cold creek irrigation. Harvested at daily peak ripeness for regional table service.
Late roots and storage squash
Frost-sweetened winter squash, dense carrots, parsnips, and storage potatoes cured in our dry cedar sheds. Sized and graded for steady cold-season commissary stock.
Two ways to source harvest
Weekly market bushel orders
Surplus field crates and seasonal odd lots released weekly to local grocers, community buyers, and independent kitchens without seasonal contract minimums.
Standing kitchen contracts
Guaranteed weekly delivery allocations planned before spring planting. Includes priority crop selection, split-crate packing, and scheduled drop-offs for commercial restaurant kitchens across the region.
Direct field barn reservations
Weekly availability sheets circulate every Monday dawn. Contact our packing house to secure custom crate allocations or discuss seasonal kitchen standing orders.