Squash

Our squash plant their roots in deep mulch, where the soil stays moist, cool, and teeming with life. That stable environment supports strong vines and fruit with concentrated flavor, whether we're harvesting tender summer types or sturdy winter varieties.

For summer squash, we pick smaller, younger fruit for thinner skins and fewer seeds - ideal for quick sautés, grilling, and light pastas. Winter squash stay on the vine until their rinds harden and sugars develop. Those dense, sweet flesh types roast well for soups, purees, and hearty sides that stand up on a holiday table or in a weeknight grain bowl.

Because we avoid synthetic chemicals and keep the soil covered, our plants experience less stress, which helps reduce bitterness and gives you more consistent texture from squash to squash. If you like cooking with the seasons - shifting from sautéed rounds and grilled planks in warm months to roasted halves and creamy soups when it cools - our squash supply that rhythm from the same soil-first system all year long.