What a year it’s been! This was our very first official growing season, and it came with plenty of groundwork, learning, and gratitude. We grew our produce using organic practices and are now taking steps toward becoming certified organic in the future.
The season started with an exceptionally wet spring that kept our soil too saturated to work for weeks. As soon as the weather allowed, we prepared our 100-foot planting beds—many of our vegetables were started from seed right in our home. Even after the beds were ready, we had to wait for irrigation to be installed. During that time, we direct-seeded carrots, cucumbers, corn, and squash while the water company worked through delays caused by the rain.
Once the service was finally connected, our farmer helped us run irrigation lines from the front of the property to the garden. By then, it was past the ideal window for planting tomatoes, peppers, sweet corn, cabbage, eggplant, and squash, but we moved forward as best we could. Progress was slow but steady—it was a one-person planting effort much of the time!
Despite the challenges, our gherkin cucumbers thrived. I made several jars of pickles and even posted extras on Facebook Marketplace, which brought in more than 300 messages from interested buyers! Many of those customers also asked about other veggies, and that interest has already helped us begin building a customer base for next year’s harvest. I’m so thankful for everyone who purchased from us this year and signed up through our website to stay updated on future harvests.
We now have four 50’ x 100’ beds prepped for 2026, and no matter the weather, they will be planted! This first year was just the beginning, and I’m deeply grateful for everyone who supported our small farm as we continue growing—both in the garden and in our dreams. 🌿
