2022 Crop Plan

2022 will be our eighth growing season. Each year we (hopefully!) learn from the past and improve our produce selection and quality, increase our crop yields, and achieve our goal of being the coolest small farm in Oregon.

We select what we’re going to grow based upon:

  • Crops that have performed well in previous years
  • Varieties that are popular with our customers
  • What looks new and interesting from our seed vendors

With this in mind, here’s what we’re planning for 2022. Of course, this is all subject to change based upon weather conditions, seed availability, the whims of Mother Nature, etc.


In general, alliums are slow growing, so we start as early as possible in the season.

Our 2022 garlic has already been planted back in early October 2021. Garlic is one of our most popular crops and increase our crop size every year. For 2022, we’re growing five varieties, two of which are hardnecks, meaning they have a stiff central stem that produces a scape which we sell in mid-spring. Our varieties this year include:

  • Chesnok RedA full flavored hardneck garlic with a mellow aftertaste that sticks around nicely for a while. Best baking garlic and a great all-around garlic. Chesnok Red is the sweetest roasting garlic of them all.
  • Nootka Rose – A softneck heirloom originally from the San Juan Islands of Washington State. It has a bold, robust taste that is medium to hot in flavor.
  • Lorz Italian – A softneck variety brought from Italy to Washington State back in the mid-19th century. Hot and spicy flavor that is excellent when roasted.
  • Zemo – A hardneck variety with large, creamy white cloves and spicy flavor. Only 4-5 cloves per head, so they’re huge and easy to peel. Originally from the Republic of Georgia.
  • Inchelium Red– A softneck variety with large heads, up to 3″ across. Soft, deep flavor that stores well. Originally saved by the Colville Indian Reservation in Inchelium Washington.

We’ll grow three successions of onions this year. The Spring crop is already growing in our high tunnels. We grow three varieties of onions:

  • Ailsa Craig – Very large sweet onion (similar to Walla Walla). We grow it every year and it is always popular
  • Cabernet – Beautiful red onion, we can’t grow enough of them
  • Courtlan– A big round yellow Spanish onion (i.e. not a sweet onion)

We’re growing one variety this year: King Richard. They’re long and slender with great flavor.


We grow quite a few types of brassicas every season. Over the years, we’ve learned to focus mostly on the beginning and end of the season because brassicas really don’t like the heat and harsh sun of mid-summer.

  • We grow Belstar broccoli. It produces nice big heads and handles the summer heat pretty well. We try to have broccoli in the Spring and Fall.
  • Our favorite cauliflower year after year is Skywalker. Really nice big white heads, again both Spring and Fall.
  • Kohlrabi is one of our favorite brassicas and we’ll be growing Korridor this year. It performed quite well last year and we had many positive reviews from our customers.
  • We’re growing two types of cabbage: Integro which is a beautiful purple variety, and Famosa which is a savoy – type green cabbage.


We love cucumbers! Not only are they a big hit with our customers, but we love making pickles and we grow lots to  support that. This year we’ll be doing multiple successions, including in one of our high tunnels to hopefully get an early season crop.

  • National Pickling – This has been a popular pickling cucumber every season. We try to harvest them around 5” long so they’re crisp and sweet – not bitter. Many of customers buy this variety for eating fresh week after week.
  • Excelsior – This is another type of pickling cucumber. We grow this alongside National Pickling just to get some variety.
  • Marketmore 76 – This is a “slicer” type cucumber, meaning it has thin skin and very small seeds. Slicers also tend to be longer and straighter with a milder flavor than that of pickling cucumbers.
  • Poniente – This is a new variety for us. It is a slicer, but with lightly ribbed skin, a thinner profile, and very straight.
  • Lemon – This is a specialty variety that is very popular. They’re round and yellow (thus the name) with a delicate flavor and crunchy texture. Great for snacking, just like easting a piece of fruit.


We grow flowers many to attract beneficial insects. If you visit our farm (and you should!) you’ll see stands of flowers interspersed with our vegetable crops. If we get a particularly creative crewmember, we might make “country bouquets” every once in a while. Varieties we typically plant include:

  • Sunflowers
  • Marigold
  • Bachelor Buttons
  • Zinnia
  • Snapdragon
  • Cosmos
  • Sweet Pea


We have plans for an orchard on the farm, but for now our fruit varieties are somewhat limited. We do grow melons every year. By growing them in one of our hoop houses, we jack up the heat and humidity. We routinely get much bigger and sweeter melons this way.

  • Every year, we’ve grown a Tuscan cantaloupe called Tirreno. The flavor and texture are simply phenomenal.
  • We’re going to grow Arava again. This is a Galia – type melon which is a cross between a cantaloupe and a honeydew. With netted skin like a cantaloupe but green flesh like a honeydew, the result is a tropical flavor we really enjoy.
  • We have a couple of Bartlett pear trees that usually produce enough for our CSA members and maybe a few for market.
  • We have two types of plum trees. The Shiro plums ripen in spring. They’re mildly sweet and very juicy. Later towards summer the Italian plums ripen. These are the classic dark purple and even sweeter. They’re popular fresh or dried.
  • Like most of the Willamette Valley, we have many stands of Himalayan blackberry. Although this is an invasive species, the berries produced have a wonderful flavor and sweetness. The thorns are nasty, so the number of pints we harvest depends upon how tough and masochistic our work crew is.


  • Arugula is popular, and we’ll have it available as often as possible. We tend to have it more in the spring and fall. It’s difficult to have it available in the heat of summer when it bolts very quickly.
  • Kale is a staple for us. For 2021 we’re growing three varieties: Tuscan (Lacinato), Curly, and Red Russian.
  • Chard hasn’t been as popular with our customers as other greens, but we’ll be growing a Rainbow variety this year.


  • We like to have a variety of herbs, so we grow lots:
    • Basil – We grow Genovese – the best variety for classic flavor. Awesome for pesto. We grow as much as we can between our tomato plants inside a high tunnel giving us a long season.
    • Cilantro – We’re going to try to have cilantro as often through the season as possible. It bolts quickly, so we have to plant new rows constantly.
    • Dill – We grow dill both for the fronds as well as the seeds for pickling.
    • Thyme – We have a long row of German Winter thyme. It’s great in all sorts of dishes and thrives all year long.
    • Oregano – We have another long row of Italian Oregano. We love it in our red sauces.
    • Sage – We have several plants that we harvest from.
    • Parsley – We grow both Italian (flat leaf) and the more common curly leaf varieties.
    • Rosemary -We have a perennial hedge of a really nice, strong, culinary garlic variety.



  • We love beans of all types. This year, we’ll be growing just fresh beans – sorry no dried beans yet. We’re growing several types of beans this year to give more variety through the season.
    • We grow Fava beans even though many people hesitate to try them. They’re a bit of work to prepare, but they have a great flavor, they’re good for you, and there are a lot of ways to prepare them. Besides that, they’re one of the few vegetables that will grow in early spring when it is still too cold and wet for anything else
    • We’re growing two varieties of classic green snap beans: Blue Lake and Provider. Blue Lake is a classic heirloom variety with excellent flavor and texture. Provider is a similar variety that we’re trying out. It is supposed to have a longer harvest window.
    • We’re growing a brilliant purple variety of wax bean this year called Celine.
    • We’re one again growing Romano beans in 2021. Also known as Italian Beans, Broad Beans, or Flat Beans, these are flat, wide green beans with a crisp texture and buttery flavor. They’re a real treat, just don’t overcook them.



  • Everyone loves lettuce, and we’re hoping to double our production over 2020. There are so many varieties, with more coming out every year.
    • Lettuce Mix – this always been popular and we will grow it all season long. Our seed mix is a combination of red and green oak leaf, romaine, bibb, butterleaf, and lallo. Though the seed mix is the same, the resulting packages tend to look different between Spring, Summer, and Fall because different varieties grow faster/slower depending upon the weather conditions.
    • Head Lettuce – we will try to always have at least one variety of green butterleaf, red butterleaf,  and green romaine.



  • We grow a variety of peppers, mostly mild and/or sweet varieties. All our peppers are grown in a high tunnel so they get lots of hot weather with protection from bugs.
    • California Wonder– This is a big, boxy red bell pepper. Great sweet flavor and crisp flesh.
    • Picnic – Sometimes known as lunchbox peppers, these peppers come in three colors: red, orange, and yellow. They’re small with thick walls, great flavor, and amazing sweetness. We like to much on them as a snack. They’re that good.
    • Shishito – We’ve grown these every season and they’re always a big hit. They are a small, mild Japanese pepper that is great roasted, pan – fried, or grilled. Many restaurants sell them as appetizers. Very similar to Padron.
    • Jalapeno – We grow an early variety that produces like crazy with medium size fruits and medium heat. We pickle lots of these.
    • Jimmy Nardelo– This is an old Italian heirloom pepper. They’re long bright red and very sweet. One of the best frying red peppers.



We start our potatoes in spring for a summer crop. Planting potatoes in the heavy clay soil common throughout the Willamette Valley is challenging but our crop has been better every year. For 2021, we’re planting 75% white/yellow potatoes and 25% purple/blue.

  • Yukon Gold – one of the most popular varieties grown, not too starchy. They’re medium sized with thin yellow skin and flesh. They’re great roasted, mashed, and boiled.
  • Norland Red – this has been a great producer every year. They’re medium/large red potatoes with thin skin and yellow/white flesh. Awesome flavor and texture when roasted.
  • German Butterball – this is a beautiful mid-size potato, round, smooth textured, and waxy (meaning it retains it’s shape after boiling) with a creamy, buttery flavor.
  • Adirondak Blue – this is an all-blue variety – blue/purple skin and blue flesh. This means lots of anti-oxidants.

We’re going to be trying sweet potatoes again this year. We tried these in 2020 with dissapointing results. We’re hoping for better in 2021. These take a lot of heat, so we’ll see what happens.


  • We love all sorts of root vegetables, but they’re a challenge for most farms in the northern Willamette valley. That’s because the soil here has a lot of clay in it which can make it difficult for root vegetables to expand in as they grow. Carrots are not necessarily long and straight, beets aren’t always uniformly round, etc. This doesn’t affect the flavor though.
    • We’ll be growing two types of carrots: Danvers and Napoli. These are both bright orange, very crisp and tasty. Danvers is selected because it’s one of the sweetest varieties. Napoli is selected because it does a bit better in the cooler spring and fall periods.
    • We’ll be growing three types of beets: Detroit Red (classic deep red), Chioggia (an heirloom variety with concentric bands of red/white), and Touchstone Gold (yellow). All three are great either fresh, roasted, or pickled.
    • We’ll be growing a few types of radishes: Pink Beauty, French Breakfast, and Rudolph. They’re all bright colored, crisp fleshed, with mild flavor.



  • We love summer squash. If you let them get too big, squash can become mushy and pithy with lots of seeds. That’s why we harvest on the relatively small side.
    • Dunja – Our standard for a green zucchini. It’s a medium green zucchini with great taste.
    • Costata Romanesco – An Italian heirloom zucchini, with a slightly nutty flavor and exceptional texture. They’re a heavy ribbed gray-green color.
    • Yellow Fin – This is a deep yellow zucchini with flavor half-way between zucchini and crookneck squash.
    • Y-Star – A yellow Patty Pan squash.
    • G-Star – A green Patty Pan squash.



Tomatoes are one of our favorite crops to grow. The plants and their fruits are so varied and beautiful, the different varieties are fun to experiment with. Most importantly, there is simply no comparison between the quality of our tomatoes and those you can buy from your local store. We grow our slicer tomatoes in a high tunnel. This generates lots of heat that the tomatoes lover and ensure a long growing season well into the fall.

  • New Girl – This is our standard, beautiful round and deep red with great flavor and texture. They’re not as fancy as some of our other varieties but we grow three times as many of these plants because they are so popular for fresh eating as well as canning.
  • Brandywine – One of the original “heirloom” varieties. They’re huge, rose-pink, smooth flesh, and the perfect blend of sugars and acids.
  • Cherokee Purple – An old heirloom that traces its roots back to the Cherokee in Oaklahoma. The fruits are big, mauve/red with green shoulders. The flesh is smoky and sweet. By far our best tasting tomato. A bit challenging to grow.
  • Green Zebra – Last year we had customers show up extra early to buy as many of this heirloom variety as they could get. When ripe they’re medium sized, pale green with dark green stripes. The flavor is sweet but with more tart acid than other varieties. They look beautiful on a plate.
  • Rose de Berne – Another heirloom, they’re big, round, and a deep scarlet rose color with a sweet flavor.

We will be growing lots of cherry tomatoes this year. They’re a more robust plant so we grow these in the field under plastic. After several years, we’ve developed a great selection of very sweet varieties:

  • Sun Gold – By far the most popular cherry tomato I’ve seen with customers constantly asking about it.
  • Montesino – My personal favorite. It is a bright red grape tomato with excellent flavor and sweetness.
  • White Cherry – A big pale yellow variety with mild flavor and sweetness.
  • Sweetie – The standard for cherry tomatoes, very popular with kids because of its bright candy-red color and sweetness.
  • Jasper – Another candy-red variety that is small – only 3/4″ diameter, perfect for snacking.
  • Cherry Bomb – Another candy-red variety, these plants are bullet-proof and ensure we have as long a season as possible.


  • We love winter squash almost as much as summer squash. We like stuffing them, roasting them, making soup with them, and – of course – baking with them. For 2020, we’re planning to grow only culinary (i.e. edible) squash – no gourds.
    • Delicata – One of our favorites, and a favorite of our customers too.
    • Honey Boat – This is a “refined” variety of Delicata, developed at OSU. It has darker skin and a sweeter flavor.
    • Butternut – Another favorite. We grow the “Waltham” variety which is the standard for butternut squash.
    • Spaghetti – This squash has a loyal following.
    • Acorn – This is the one “sweet” squash we’re growing this year. Great for baking. Makes better pies than using a pumpkin.
    • New England Pie – We’ve tried many different varieties of pumpkins and this is our favorite. They have great flavor and texture, especially for baking. They’re not too big, so it’s not such a big project to prepare one of these and you don’t wind up with lots of waste.



We’ll be growing two types of eggplant. These will be grown in a high tunnel because the plants love the heat.

  • Traviata – This is a classic Italian eggplant. This variety is a glossy dark purple and medium sized. We get lots of compliments about our eggplant being smaller and more tender than usual.
  • Little Finger – This is a Japanese eggplant. Also glossy purple, this variety is long and slender with minimal seeds.

We’ll be growing a green tomatillo variety known a Toma Verde. The Latinas from the Forest Grove market we attend have emphasized to us that we must harvest these when they just fill out the husk and are still mostly green. That way they are crisp and tart. If they are left longer, they become pale yellow and overly sweet.

We will have a few successions of fennel this year. The variety we grow is Preludio. It has excellent flavor and grows well in our soils.

We’ve been growing artichokes for a couple of years now with so-so results. We’re getting quite a few chokes, but they’re not too big, and not as tender as we’d been hoping for. This year, we’re adding a purple Italian artichoke variety. We’ve been told these varieties grow better.