The summer of 2013 has produced decent crops, for our first year. We've used this season as a test run - to figure out the best seeds, plants and processes that produce the most successful crops. Everything we harvest is delivered to the chefs at UCCS Dining & Food Services so they can prepare farm to table meals for our students, staff and faculty. We are proud to support the University's commitment to sustainability and thrilled to see our produce on the table. Here's just some of the items we grow (all from seed):

  • Tomoatoes (over 10 different varieties)
  • Sweet peppers
  • Spicy peppers
  • Summer squash
  • Delicata
  • Acorn squash
  • Butternet squash
  • Winter squash
  • Carrots
  • Basil
  • Cilantro
  • Sorrel
  • Dill
  • Oregano
  • Parsley
  • Marjoram
  • Mint
  • Fennel
  • Thyme
  • Rosemary
  • Pumpkins
  • Lettuce
  • Kale
  • Kohlrabi
  • Bok choi
  • Beets
  • Onions
  • Garlic
  • Green beans
  • Apples
  • Pears
  • Cherries
  • Plums
  • Rasberries
  • Blackberries
  • Boysenberries
  • Gooseberries