Farm Tour this Saturday!

November 13th, 2025

We invite you to join us for our monthly Farm Tour this Saturday, November 15th, from 10-11am! It’s a wonderful time to visit the farm as all of the fall veggies are really hitting their stride. The cool season brings a lot of diversity to our harvests, especially when it comes to leafy greens. It also brings root veggies back into season like our beloved Hakurei turnips! We will have fresh Hakurei samples for all of the attendees to enjoy this weekend. Our Farm Tours are open to the public and free to attend but we do ask that you sign up here before attending. 

Napa cabbage just made its way back into season! These beautiful oblong cabbages have crinkly leaves with a mild cabbage flavor and subtle sweetness. Napa cabbage can be enjoyed raw in salads or slaws, fermented in a batch of kimchi, and cooked in a multitude of ways. If you’d like to try the leaves raw, we recommend this cold ramen noodle salad. If you prefer to enjoy it cooked, try this napa cabbage stir-fry with vinegar sauce. 

We planted a couple of Farmer Nathan’s favorite crops last week: celery and celeriac. He loves both of these veggies because they add a hearty base to a lot of cooked dishes and a fresh brightness when added raw to salads! We might be a little biased, but we think our celery and celeriac are packed with flavor compared to most store-bought options. Both of these crops won’t be ready for harvesting until winter but we can’t wait to share them with you!

Upcoming Farm Events: 

• Next Farmers Market: Saturday, November 15th from 9am-1pm (open to the public)

• Meet the Farm Tour: Saturday, November 15th from 10-11am (open to the public; sign up here)

• Thanksgiving Holiday Market: Tuesday, November 25th from 5-8pm at The Farmhouse (open to the public)

Currently in Season: Roselle Pods, Napa Cabbage, Salad Mix, Chicory Greens, Arugula, Collard Greens, Komatsuna, Pac Choi, Tokyo Bekana, Tatsoi, Peppers (banana, jalapeno, picnic, and bell), Mustard Greens, Curly Kale, Dino Kale, Lettuce, Cilantro, Dill, and Hakurei Turnips