Beginning in early spring, our garden begins to offer up a veritable cornucopia of fresh, organic produce that thrives throughout St. Davids’ extended and robust growing season. Early season mizuna and sprouts give way to mixed salad greens, which lead into asparagus, spring onions rhubarb and berries.
As the summer warms, hot peppers, heirloom tomatoes, patty pan squash, melons and ground cherries flourish. Followed, as the nights cool, by several varieties of harvest squash and pumpkins. What does not go directly onto the plate in sun warmed freshness is carefully preserved, allowing our table on the farm to showcase local, organically grown fruits and vegetables year round.