At Picadilly Farm, we grow 30 acres of certified organic vegetable and fruit crops each season – more than 100 tons of food every year!  Picadilly Farm produce is available in our Community Supported Agriculture shares, both at the farm and in eastern MA.

We are also contributing growers for several other CSA’s, including the Shared Harvest Winter CSA in Lexington and Canton MA; Sunrise Farm CSA in White River Junction VT; Waltham Field’s Community Farm; and Lexington Community Farm.

Our crop list is extensive, including the best of what the New England growing seasons have to offer. We grow mostly annual vegetables, and a few fruits including strawberries, watermelons and cantaloupe. Scroll to the bottom of this page for a listing of our crops by season.

We steward our farm with attention to a high quality harvest each season, and with a focus on the long term sustainable use of this land. We focus the farming on ecological balance, wherein biological, physical, and chemical forces all contribute to a healthy soil system. To sustain the abundant share harvests we reap, Picadilly soils are “fed” with a variety of nutrients, from composts and animal manures, to organic fertilizers and bio-stimulants, to cover crop and cash crop residues that are turned back in. We use no genetically-modified seeds, or pesticides that would leave toxic residues on our food. 

Through these growing practices we realize a two-fold goal: best quality products for all shareholders and commendable farm stewardship for the long term. Of course, implementing these labor-intensive growing practices are people, a bunch of hard working people. Over 60% of our annual farm income goes toward labor costs, including our own family’s entire income. We prioritize excellent working conditions, and fair wages and benefits, for ourselves and our farm crew.

We actively work with various support agencies, to expand our learning and improve our growing – including the Natural Resource Conservation Service of UDSA, the university Extensions from NH, VT and MA; the Northeast Organic Farming Association; and the New England Vegetable Growers Association. Our current areas of study include practices to enhance the nutrient density of our harvest, and expanded hoopgouse growing techniques. We can be found attending, and presenting at, various agricultural workshops and seminars throughought the year.

We welcome your questions and feedback about our growing practices here at Picadilly Farm.


Crop Seasons at Picadilly

Spring (June): spinach, lettuce, radishes, salad turnips, arugula and other salad greens, bok choy and many other cooking greens, scallions, the first beets and summer squash, strawberries and peas.

Summer (July, August, into September): Carrots, beets, cucumbers, zucchini, eggplant, tomatoes, sweet peppers, cantaloupe, watermelon, potatoes, sweet corn, summer onions, lettuce, salad and cooking greens, celery, green beans, edamame, flowers and herbs.

Fall (September, October, November): Winter squash, cabbage, potatoes, carrots, beets, sweet potatoes, turnips, celeriac, celery, spinach, lettuce, hearty greens, parsnips, broccoli, and leeks.

Winter (December & beyond): Carrots, beets, parsnips, potatoes, sweet potatoes, winter squash, turnips, cabbage, kale and winter greens.