Organic Vegetables and Fruits
At Picadilly Farm, we grow 26 acres of certified organic vegetable and fruit crops each season – more than 100 tons of food every year! Picadilly Farm produce is available in our Community Supported Agriculture shares, both at the farm and in eastern MA. We are also contributing growers for several CSA’s, including the Shared Harvest CSA in Lexington MA, Sunrise Farm CSA in White River Junction VT, and Waltham Field’s Community Farm in Waltham MA.
Our crop list is extensive, including the best of what the New England growing seasons have to offer. We grow mostly annual vegetables, and a few fruits including strawberries, watermelons and cantaloupe. Scroll to the bottom of this page for a listing of our crops by season.
We steward our farm with attention to a high quality harvest each season, and with a focus on the long term sustainable use of this land. We focus the farming on ecological balance, wherein biological, physical, and chemical forces all contribute to a healthy soil system. To sustain the abundant share harvests we reap, Picadilly soils are “fed” with a variety of nutrients, from composts and animal manures, to organic fertilizers and bio-stimulants, to cover crop and cash crop residues that are turned back in. We use no genetically-modified seeds, or pesticides that would leave toxic residues on our food.
We actively work with various support agencies, to expand our learning and improve our growing – including the Natural Resource Conservation Service of UDSA, the university Extensions from NH, VT and MA; the Northeast Organic Farming Association; and the New England Vegetable Growers Association. Our current areas of study include practices to enhance the nutrient density of our harvest, and expanded hoopgouse growing techniques. We can be found attending, and presenting at, various agricultural workshops and seminars throughought the year.
We welcome your questions and feedback about our growing practices here at Picadilly Farm.
Crop Seasons at Picadilly
Spring (June): spinach, mesclun, lettuce, radishes, salad turnips, arugula and other salad greens, bok choy and many other cooking greens, scallions, the first beets and summer squash, strawberries and peas.
Summer (July, August, September): Carrots, beets, cucumbers, zucchini, eggplant, tomatoes, sweet peppers, cantaloupe, watermelon, potatoes, sweet corn, onions, lettuces, salad and cooking greens, celery, green beans, edamame, flowers and herbs.
Fall (October, November): Winter squash, cabbage, potatoes, onions, carrots, beets, sweet potatoes, turnips, celeriac, celery, spinach, lettuce, greens, parsnips, broccoli, cauliflower and leeks.
Winter (December & beyond): Carrots, beets, parsnips, potatoes, onions, sweet potatoes, winter squash, turnips, cabbage, shallots, kale and collards.
