We grow two varieties of sweet corn for the restaurants and the farmers’ market, a variety called Silver Queen that Eric and Jill grew up with in Maryland and Virginia and Bonus, which gives us ridiculously sweet baby corn, and then it also gives us large ears of...
Running a farm to provide food for a restaurant involves details and tasks that verge on kaleidoscopic — everything from running irrigation lines to harvesting cucumbers to nursing lambs to milling homegrown wheat....
