Fall on the Farm

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We are reflecting on the wonderful growing season we experienced in the valley this year and are feeling gratitude for the bountiful harvest. Now we begin the winter prep phase as we are at the precipice of the rainy season & things are shifting at the farm.

We've spread our cover crops to protect and nourish the soil and added tons of wood chip mulch to hold the weeds back and prevent rain erosion. Despite having a cold wet spring, we had a boomer harvest of bouquet flowers, including 600 feet of dahlias over the year. They continued to flower until our recent first frost. After we harvest our dry farmed delicata squash this month we'll be planting our fall garlic in the same field. We are growing a new fingerling potato variety that is part of the open source seed initiative. Its parentage is from the local heirloom potato, maka ozette. There is a great interview about this on the OSSI podcast here. We currently have four types of shiso and 6 types of basil. As far as veggies, we harvested spinach, cabbage, tomatoes, green beans, cucumbers, cucamelons, peppers and potatoes.

We've also been selling culinary herbs to customers in our Tasting Room and to local chefs.

We'll be selling some of our dahlia tubers this year so keep an eye out for details in late November.


Make sure to peruse the Matthews Market inside the Woodinville Tasting Room during your upcoming visit. We still have some fresh produce and herbs from the farm that are in season now. Items will have both retail and member pricing. Only available while supplies lasts!