At SweetRoot Farm we work to grow delicious and healthy food in ways that enhance the quality of the soil, water, air, and support the human and ecological communities to which we belong. We believe that sustainably grown local food should be available and accessible to everyone in the community, so we actively seek creative ways to market farm products and build stronger connections between growers and eaters.
Spring (8 weeks, April 21-June 9) starts with a diversity of greens like salad mix, spinach, baby kale, arugula, pac choi, tatsoi, mild and spicy mustards, leaf cabbage, upland cress, pea shoots, and more. The greens are soon joined by radishes and salad turnips, then baby beets, carrots, snap peas, snow peas, chives, cilantro, scallions, and green garlic.
Full Share: $144
Half Share: $80
Summer (15 weeks, June 16-Sept 22) covers peak production season. We plant new beds of baby greens weekly to keep a steady supply after most home gardens have bolted. Those salad greens are joined by things like cucumbers, summer squash, beets, carrots, garlic, herbs, garlic and onions, broccoli, cabbage, cauliflower, and then tomatoes, tomatillos, peppers, chilies, green beans, eggplant, and potatoes, and more. In September your bag can be quite heavy, but you’ll be strong enough to lift it after a season of good eating! Small: $225, Large $450
Type: Eggs, Vegetables
Full Share: $450
Half Share: $225