We grow a variety of common produce and shelf stable goods and sell them direct to consumer and through local Farmer’s Markets. In 2022, we increased the size of the raised bed house significantly to be able to increase production and to allow us to finally offer subscription boxes in addition to our sales at area Farmer’s Markets. Our raised beds are optimized for the right soil type and composition for the vegetables we will grow. We use drip irrigation to ensure consistent watering. We don’t dump chemicals onto your food. We continue to evolve the farm and plan to enhance production and operations by expanding into hydroponic assets in the coming 2 years. GY6F has also begun to bridge partnerships with other local producers of eggs, sheep, and beef for potential inclusion in our continued growth plan. It’s critical to us to build consistent and familiar customers at this early stage in our farm to ensure the community recognizes us – we are part of the same community!
A velvety fall soup with roasted squash, apple and a touch of warm spice.
Ingredients
1 butternut squash, peeled and cubed
1 apple, cored and chopped
1 onion, chopped
2 tbsp olive oil
4 cups vegetable broth
1/2 tsp ground nutmeg
1/2 cup coconut milk
Make it
Saute onion in oil 5 minutes, then add squash, apple and nutmeg.
Pour in broth and simmer 20 to 25 minutes until squash is very soft.
Blend smooth, stir in coconut milk and season with salt.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.