Come explore what it feels like to harvest your own produce!

We will be planting sweet potatoes and other produce in the coming months.  This fall you can come back and pick the produce!

Time to eat our winter vegetables!

Marsala-Glazed Winter Vegetables (courtesy of


  • 3 cups (1/2-inch) cubed peeled rutabaga (about 1/2 pound)
  • 1 1/3 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
  • 1 1/4 cups pearl onions, peeled (about 1/2 pound)
  • 1 cup (1/2-inch-thick) slices carrot (about 1/2 pound)
  • 1 1/2 cups trimmed halved Brussels sprouts (about 1/2 pound)
  • Cooking spray
  • 1 tablespoon butter
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup dry Marsala wine


Preheat oven to 450°.

Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions, and carrot; cook 4 minutes. Add Brussels sprouts, and cook 1 minute. Drain and place vegetables in a large roasting or jelly roll pan coated with cooking spray. Add butter and the next 5 ingredients (butter through nutmeg), stirring mixture until butter melts. Pour wine over vegetables; cover pan with foil. Bake vegetables at 450° for 30 minutes. Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.