Root crops, alliums, fruits and small-batch goods — grown with care in North Carolina soil.
Wholesome. Flavorful. Grown with purpose.
Everything we grow, with harvest windows and storage tips.
Covington-type sweet potatoes cured for deep, natural sweetness. Excellent roasted, mashed, or baked whole.
Storage tip: Store in a cool, dark, well-ventilated spot (55–60°F). Do not refrigerate raw sweet potatoes — it hardens the core.
Growing & storage tips →
Young, tender ginger with thin skin and mild heat — grown under high tunnels for a longer Carolina season.
Storage tip: Refrigerate unpeeled in a paper bag for 2–3 weeks, or freeze whole and grate as needed.
Growing & storage tips →
Fresh turmeric rhizomes with bright orange flesh, earthy aroma and a gentle peppery finish.
Storage tip: Keep refrigerated in a sealed container for up to two weeks; slice and freeze for long-term use.
Growing & storage tips →
Hardneck garlic with fat, easy-peel cloves and full flavor, cured on the farm after harvest.
Storage tip: Store whole heads at room temperature with good airflow. Once broken, use cloves within 10 days.
Growing & storage tips →
Fuyu persimmons — crisp, honey-sweet and eaten like an apple, skin and all.
Storage tip: Ripen on the counter; refrigerate once soft. Fuyus keep 2–3 weeks chilled.
Growing & storage tips →
Pink-fleshed guava grown in limited quantities — a tropical rarity from Carolina soil.
Storage tip: Ripen at room temperature until fragrant, then refrigerate and eat within 3–4 days.
Growing & storage tips →Small-batch goods and curated assortments from the farm.
Persimmon and guava preserves made in small batches from fruit that reaches peak ripeness in our fields.
Sliced and slow-dried on the farm for teas, spice blends and everyday cooking.
A rotating assortment of whatever is best that week. Ask about availability and pickup arrangements.
Ask about boxes →
