We've currently harvesting collards, cabbage, an assortment of radishes, arugula, carrots, beginning to cut lettuce and slick mustard, and shiitake mushrooms. We also have our Apple Cider, locally grown sweet potatoes, honey, and pumpkin or apple jams and butters.
Our On-Farm Market will continue to be open three days each week, including Thursday the 24th. We'll also be open every week in January.
Thursday 12/10 is the last day we'll be at the International Culinary Institute Market until January 7th.