June 2026

Market gardening this time of year in Texas is busy, beautiful, and bountiful. The rhythm switches from weekly harvests to daily harvests. The farm team works every morning to stay on top of the quickly ripening squash, cucumbers, and tomatoes. 

617 pounds. That’s how much patty pan squash we have harvested since May 11. Cucumbers? 242 pounds since May 18. Cherry tomatoes? Close to 100 pounds since May 19. We’re still early in the tomato crop, but any day now we’ll be weighing hundreds of pounds of heirlooms as well. Our walk-in cooler is brimming with crates and bags full of veggies. 

This is our best year for squash by far. When we get bumper crops like this, I always try to reflect on what could contribute to the success. This year I’ll point to the rain—the skies were good to the farm in the month of May. However, after six years of farming full-time, I’m convinced there are “off” years and “on” years for each crop that can’t be explained confidently. Perhaps it’s the patterns of the bees, average nighttime lows, less wind or more wind, or something beyond our comprehension … 

I’m so excited to send crates of veggies on the truck to Tiny Boxwoods to grace the tables at the restaurants and private parties. Tiny’s is baking our squash into a chocolate zucchini bread that is one of the tastiest treats I’ve ever had. We’re grateful for the bakeries and restaurants in the Tiny Boxwoods family for making delicious food out of our fresh vegetables. 

In my eyes, this is what market gardening is all about—taking advantage of the harvest when it arrives and being creative with the bounty. We’re working on developing preserved and value-added products. We have exciting new jarred items being cooked up at the farm as I write this. Think beautiful, delicious jars of pickles and sauces to fill your pantry alongside our broth, tallow, and honey. A way for us to extend the gift of the harvest long past the peak summer heat.

 If you haven’t visited our markets yet, stop by on Saturday mornings to enjoy the summer vegetables! It’s our way to provide a source of local, regenerative, and intentionally raised food to the people in our neighborhoods. Heirloom tomatoes, patty pan squash, cucumbers, cherry tomatoes, basil, and more will be at their peak, fresh from the farm.

 We can’t wait to see you there! For now, I’m off to pick more cherry tomatoes.