Genie Gunn
Best time to contact: Monday thru Friday 1-4 pm

Vegetables
arugula, asian greens, asparagus, beets, broccoli, brussels sprout, carrots, cauliflower, celery, cucumber, edamame, eggplant, garlic, green beans, green onions, kale, leeks, lettuce, mushrooms, mustard greens, okra, onions, parsnips, peas, pole beans, potatoes, pumpkins, radish, rhubarb, rutabagas, salad greens, salad mix, shell beans, spinach, summer squash, sweet corn, sweet peppers, sweet potato, swiss chard, tomatoes, turnips, winter squash

Fruits & Berries
apples, asian pears, black raspberries, blackberries, blueberries, cantaloupes, figs, kiwis, melons, nectarines, peaches, pears, plums, raspberries, strawberries, watermelons

Dairy & Eggs
butter, cheese, eggs, yogurt

Grains
barley, buckwheat, millet, oats, rice, soy beans, wheat

Nuts & Seeds
sunflower seeds

Artisan Foods
bread, corn meal, dried fruits, flour, grits, jam, preserves, tomato sauce, vinegar

Herbs
dried herbs, fresh herbs

Specialty Products
compost, earthworms, landscape plants, manure, plants, seeds

Farm Tourism & Events
school field trips

Fruits and vegetables: we generally need 20-40# (varies by yield).

See this listing in the Online Local Food Guide.

Packaging: informal
Number of locations that need to receive a delivery for a vendor to supply your business: 1

Customers per week: 200
Cases of produce purchased per week: 20

Prefer GAP

We also have a school garden, and would love donations of surplus starts if you have some which need a home!