The garden
What the season will give.
A working kitchen garden — rows, stakes, string lights, and the kind of harvest that still smells like the vine.
Soil first
We grow food the kitchen actually uses.
The beds sit close to the house on purpose. Garlic coming through the straw. Tomatoes and basil for the table. Greens that cut all season. Compost from the barn and the coop comes back as next year’s structure.
Chickens work the orchard and garden edges. We do not spray our way out of problems we can walk. The garden is small enough to know, and that is the point.
In the beds
A kitchen garden, not a catalog.
Tomatoes
Heirlooms on the vine
Greens
Bok choy, kale, lettuce, chard
Herbs
Basil, thyme, rosemary
Beans
Climbers on stakes
Roots
Carrots, beets, onions
Cucumbers
Boston pickling
The greenhouse
Starts before the weather says so.
Tomato plants on the bench, light through the glass, a fan turning overhead. The greenhouse is where the season begins — before the beds are warm enough to hold them.
From bed to table
Eggs beside the tomatoes.
The garden and the flock belong together. A basket of brown eggs, a towel covered in heirlooms and pickling cucumbers — this is what the farm is for. Not a brand. A table.
