By growing and producing a large proportion of our own food we reduce our impact on the earth (including the energy needed for transportation and refrigeration) and provide healthier food for ourselves. Using organic methods, we reduce the level of toxic materials released into the environment.

We have 3.5 acres of very well managed organic vegetable gardens plus two greenhouses. In summer we eat well indeed, and we have salad greens all winter.

We use tractors, rototillers and other mechanical aids, along with plenty of hand labor to keep it all running.

As of this writing in mid-2012, our garden manage Pam has a written book about gardening-farming which as been published as of early 2013, called Sustainable Market Farming.