|Cameron in the late afternoon light.|
|Jason, Hannah, and Cameron and tender carrot, carrots, carrots.|
John says the Chantenay Carrots are what chefs prefer!
|Thinning, harvesting, giving them the room they deserve!|
|Heirloom tomatoes maturing on the vines.|
in case you were wondering...
"heir-loom [air-loom] -noun 1. A valued possession passed down in a family through succeeding generations. [...] 3. A cultivar of a vegetable or fruit that is open-pollinated and is not grown widely for commercial purposes. An heirloom often exhibits a distinctive characteristic such as superior flavor or unusual coloration." --American Heritage Dictionary
The heirloom tomato is packed with antioxidants and vitamins, more nutritious, flavorful and juicy than a hybrid. It's skin is more tender and, like the chanteray carrot, it is not always perfectly shaped--it too has personality! We allow them to ripen on the vine so you are getting the freshest, most flavorful tomato possible.
|This is the view along the tote road on the way to our gardens--the lovely light of late August peering through.|
|It has now been two nights in a row for me for this delicate, sweet treat.|
|Fresh cantelope with fresh blueberries, a wonderful beginning to a summer day!|
|Remember, our bins of oats, beans, and flour--wholesome goodness.|
|Black and blue berries with cream, on granola, in jam.....|