What's a greenhouse grower to do when the spring season winds down and there is still plenty of great weather for summer growing and the greenhouses are empty? Well, start a new business, that is what. We are so happy to introduce to you our new sister business, Red Wagon Herbs. We are growing Certified Organic herbs for year round harvest and selling to local stores, restaurants, and food hubs. Our focus is on the popular culinary herbs for now, but we are likely to branch out into the more unusual once we have had a chance to explore our markets and have gotten familiar with our new growing practices. This is a perfectly natural extension of our plant business since we already partner with fantastic stores and we love to grow herbs more than anything else. As a matter of fact, the plant business, in its earliest days, was just a potted herb business. In a way, we are going to back to those days and loving the continuity, evolution, and expansion.
Our herbs are grown using three different methods: in the ground for summer and fall harvest, in a new, unheated greenhouse (paid for in part by a grant from NRCS EQIP) for fall, winter and spring harvest, and in our existing, heated houses for those coldest months. We are excited to be the only Vermont farm offering organic herbs year round and hope you enjoy cooking with them as much as we enjoy growing them.
Please be on the look out for an Open House this fall so we can show you what we have been up to and give you a chance to smell, touch, taste, and see it all.
Our current line up consists of :
- Basil (March through November only)
- Chives
- Cilantro
- Dill
- Curly and Flat Parsley
- Sage
- Thyme
- Oregano
- Tarragon
- Rosemary
- Savory
- Marjoram
- Spearmint
- Bouquet Garni ( a mixture of aromatic herbs for roasting, stocks, and more)
