We grow ginger, garlic, turmeric, hibiscus, lemongrass, peppercorn and chicories with a specific focus on the use of high tunnels for season extension and crop diversity in our region. New this season… We’re experimenting with cold hardy citrus!

Thad and Kimberley collaborate with chefs, fellow growers, local producers and regional food system partners to explore the production of unique crops in the Hudson Valley. These relationships support, inspire and challenge us to innovate and take risks as we experiment with creative growing solutions. Integral to these endeavors is the design of sustainable, economical and replicable systems that we can share with other producers.

Many of our crops go through additional processes that enhance their flavor, use or storage. A portion of our garlic harvest goes through a fermentation process that transforms it into ‘black garlic’ which has a completely different texture and new flavor compounds. Our hibiscus flowers and lemongrass are dried to enhance their flavors and to extend their availability. Some of our chicory varieties are forced December through February so we are able have tender greens in the depths of winter. We are always looking for new ways to extend our season and experiment with new long season crops not traditionally grown in our region.