JUN 25 (Wed): Mainly sunny, high 20s, the three-day mini-heatwave is over. Watering, weeding, starting another set of transplants!
Celebrating the small scale
Tiny Farm grows in small quantities, like a big home garden that’s ready for harvest right outside the kitchen door. Unlike mass-produced vegetables—standardized and shippable—a tiny farm’s produce is shaped by the chosen varieties and changes in the week’s weather. Every crop in every weekly harvest is a little bit different, a small celebration of the wonders and the perils of the growing season.
Tended by hand
Hand-tended means down in the dirt: pulling weeds, plucking bad bugs, and getting muddy on a wet harvest day. Fieldwork is helped along by a few basic garden tools: the rake, hoe, and scuffler, digging fork and harvest knife. At small scale, big agricultural machines simply don’t fit. Instead, timing is everything: weed today, not a few days from now when the weeds have doubled in size. Keep a keen daily eye on conditions in the field, practice a little discipline in getting things done, and it’s amazing how versatile and effective just a pair of hands can be! For more on growing practices, see about Tiny Farm.
Proof is in the harvest
For me, the weekly harvest is what makes it all worthwhile—freshly dug carrots, just-picked tomatoes, newly snipped salad greens. Most important is the satisfaction of sharing the results: veggies gathered and divided up, making their way into all sorts of different meals. The Tiny Farm harvest season this year begins in late June and gets into full swing in July through October. As the season progresses, each weekly harvest includes new crops as they become ready to pick. Most veggies are harvested on pick-up day. See the Vegetables page for a list of what’s in the garden for 2025, and Ordering for all the details!
The tiny farm adventure
Fresh food directly from the farm comes with a real story. You know the grower, the field, and the season’s challenges—drought, heat waves, pest invasions—that were overcome. Whether from a home garden or a local tiny farm, food with its story intact is an affordable seasonal luxury that keeps alive a connection to the land. You can follow the season’s growing adventures on the farm blog, a photo journal of day-to-day work in the field: seedlings, weather, pests, tools and repairs, right to harvest. Growth, successes, setbacks, it’s all there. For more info, check the Veggies and About pages. Or just email me—ask me anything!
To see what’s in each harvest throughout the season, get the weekly veggie update: