Here’s the dirt on what’s in our dirt

Curious about what we grow, what it is, how we grow it, and (maybe) even what it looks like while it’s growing? This page is for you!

We’ll sort this page by season. Spring crops include lettuce, kale, radishes, beets, carrots, and herbs.

Summer crops may include many varieties of tomatoes, hot peppers, onions, potatoes, cucumbers, squash and zucchini, strawberries, blackberries, cherries, watermelons, and melons.

Fall crops include pumpkins and gourds, luffa, and back to cool weather crops like lettuce, kale, radishes, beets, and sumac.

We also have an orchard that might start producing market quantities in 2026. Our young orchard has dozens of trees that will yield: cherries, plums, paw paws, peaches, apples, and pears.

Across all fields and plants, we use regenerative agricultural practices and do not use herbicides, pesticides, or chemical / synthetic products.

Not all produce listed here will make it to market. Sometimes we find a new variety of seeds that we’re incredibly excited to grow in the hopes of getting it to market, only to fail for one (or more) of a variety of reasons. It happens.

Spring crops: what we’re growing at Highlands Farm in 2026

Green leaf lettuce: We grow several varieties of lettuce, including butterhead, merlot, and romaine. Our hope is to have these available April – June.
Carrots: The bulk of our carrots are Glowstix, which come in purple, yellow, white, and orange varieties. We also grow standard orange and a purple hybrid carrot.
Scarlet Globe radish: this is a classic variety of radish, perfect for adding a crunch to salads or eating raw with a sprinkle of our habanero pepper salt!
French Breakfast Radish: another classic radish, the French Breakfast is long and skinny and boasts a white tip.

Kale: We are growing the Darkibor F1 Kale variety again! This popular dark green kale is rich in vitamins and has crunch, curled leaves perfect for salads, stir-fry, smoothies, or soups.

Summer crops: what we’re growing at Highlands Farm in 2026

Heirloom tomatoes: Get to the market early for these classic, delicious tomatoes. These Brandywines have funky shapes and are deep red throughout. Heirloom tomatoes are old varieties handed down through generations.
Big Beef Tomatoes: Our #1 seller! Often a pound per tomato, these summer beauties are perfect for slicing on sandwiches or eating all by themselves with a dash of our basil salt. Late May through early October.
Cherry Tomatoes: We are growing several varieties of these delicious one-bite delights; Cherry Bomb, White Cherry, and Super Sweet. Find them at the market between June and October.
Bell Peppers: We are growing several varieties of bell peppers, including giant, red, yellow, orange, and green. Look for these crisp, delicious, peppers starting in July.
We are growing sweet yellow onions, white onions, and giant red onions that we hope to have available from June through November.
Hardneck & Softneck garlic: We plant our garlic in November and over-winter outdoors. By mid- June we harvest and set them to dry. Find these delicious, all-natural garlic at the market from July until we sell out!
Zucchini and Yellow Squash: These classic summer vegetables should start appearing at the market in late May or early June.
Cucumbers: In 2026 we are growing LOTS of slicing cucumbers. We decided not to grow pickling cucumbers (a different variety) due to lack of customer interest at the .
Jalapeños! The classic all-purpose hot pepper that scores 2,500 to 5,000 scoville units.
Chipotles: Red jalepenos are vine-ripened from green. Smoke them and you get chipotle peppers! A richer, more complex flavor but no discernable heat difference than green jalepenos. The word “chipotle” comes from the Nahuatl word chīlpōctli, which means “smoked chile”.

Lemon Spice Jalepeno: Spice with a hint of lemon freshness. Introduced by the New Mexico State University NuMex agricultural labs, this bright yellow jalepeno adds a pop of color and flavor to salsas. We love it on fish tacos!
Orange Spice Jalepeno: More spice than a standard jalepeno with a bright, fruity citrus flavor profile.The orange color stands out in salsas, chili, pepper jellies, on tacos, and anywhere you want a pop of color and a blast of heat.
Carolina Reapers: The long-standing hottest pepper in the world at 2,200,000 on the Scoville scale. Beyond the heat, the reaper has a smoky flavor (or maybe that’s just what’s left of your taste buds)
Thai Dragons: these tiny peppers pack a punch, hitting a scorching 100,000 on the Scoville scale
Sugar Rush Peach Pepper: our favorite pepper that we grow on the farm. These land between 50,000 and 100,000 on the Scoville scale with a hint of sweetness and a depth of flavor.
Datil Pepper: This semi-sweet fruity pepper brings the heat at up to 300,000 Scoville units.
Habanero pepper: Classic hot pepper with a floral and sweet flavor. Up to 350,000 Scoville units. We planted about 100 of these delicious peppers so we’re hoping for a bumper crop from August through October.
T Rex Yellow peppers: We are growing this variety for the first time in 2026. These scorchers come in hot at about 1,500,000 Scoville heat units. Expect these to hit the market in August
Ghost Pepper: Wicked heat at 800,000 Scoville Heat units. These should fire up at the market around August.
Pumpkin Spice Jalapeño! If you love a good PSL, and a little heat, try our newest jalepeno — the pumpkin spice! Like the Lemon spice and orange spice jalapeños, this variety was created by the Numex agricultural lab at New Mexico State University. We hope these will be ready well before PSL season — likely late July or early August
Poblano peppers: These dark green, mild peppers are used in salsa verde, chili rellenos, and classic Mexican dishes. These should begin to arrive at the market in July.
Anaheim peppers: Also known as Colorado or Hatch, depending on where they are grown, these mild(ish) peppers are perfect for stuffing, roasting, or frying. Likely available July – October.
Cayenne: Classic hot red pepper! These long, thin peppers score hit 50,000 Scoville Heat Units. Perfect for chopping into salsa, chili, and so many other delicious dishes.

Fall crops: what we’re growing at Highlands Farm in 2026