We are a 5 acre Regenerative, No-Till Urban Farm. Farming in Central Texas revolves around two contrasting seasons: cool and hot. We grow and eat produce according to its natural cycle within the Texas climate for the tastiest and healthiest harvest.

‚Äč

As a small farm contending with weather, pests, seed problems, and not least of all ourselves, not all crops are available at any given time. The following is a general guide to what we grow during the cool and hot seasons.

 

Keep in mind this list isn’t comprehensive, and we offer several varietals of lots of the produce listed. We also suggest shopping early.  We strive for abundance, but the popular stuff tends to sell out!

Cool Season
Offerings

November through
end of April:

Head Lettuce
Succulent Spinach
Fall-Winter-Spring Lettuce Salad Mix
Fall-Winter-Spring Tender

    Greens Mix
Chicory Salad Mix
(escarole, radicchio, frisee)
Arugula (year-round!)
Cilantro
Celery
Chervil
French Sorrel
Carrots
Beets
Broccoli
Cabbage
Cauliflower
Brussels Sprouts
Turnips
Kohlrabi
Hard Squash
Green Garlic
Green Onions
Spring Onions
Daikon Radish
Parsnips
Escarole
Radicchio
Dandelion Greens
Endive Frisee
Parsley
Bunched Greens
   (Brussels, mustard, collards, chard, turnip, kale, beet, etc)
Mache
Leeks
Fennel
Fresh Garlic

 

Hot Season
Offerings

May to end of October:
Tomatoes (May – mid August)
Cherry Tomatoes
Garlic
Potatoes
Onions
Green Beans
Long Beans
Squash
Eggplant
Melons (July – August)
Peppers (sweet/hot)
Cucumbers
Basil
French Sorrel
Crimson Lamb’s Quarters
Figs (June – July)
Okra
Hard Squash (July – November)
Smoke-dried Tomatoes
(Not every year.)