The Vegetables

At Rock Spring Farm, we go out of our way to provide our customers with the freshest, highest-quality vegetables possible. We harvest at the peak of flavor and nutrition, and go to great lengths to deliver clean, fresh vegetables to our customers.

At farmers markets and with our retail accounts, we have developed a reputation for great-tasting, great-looking vegetables. Delicious salad mix that's extremely clean...sweet, crunchy carrots, ready to eat...rich, flavorful tomatoes grown in our greenhouse soils. For us, growing vegetables is more than a way to make a living, it is the fulfillment of our passions. We love to cook great food - and love to eat it even more - and we strive to create the kinds of quality in our produce that we would expect from a small kitchen garden. And once we've done that, we like to leave the dirt in the field, where it belongs!

In addition to the normal range of fresh vegetables, we are pioneering the year-round production of salad greens in our unheated greenhouses. With nearly 6,000 square feet of greenhouse space, we are producing spinach, mache, claytonia, minutina, lettuce, and chicories throughout the winter, and new potatoes, cucumbers, and tomatoes in the summer.

Our vegetable production became certified organic in May, 2002. When we purchased this farm in August of 1999, we purchased land that was currently cultivated, so we had a three-year waiting period before our farm becomes eligible for certification. (Many "start-up" organic operations simply put idle land into production in order to qualify for certification in their first year - but we felt that it was better to leave the pastureland on our farm alone, and improve the soils that were already in cultivation.)