We are working to cultivate historic crops using traditional organic techniques of the region, basing our plan around varieties that we know or suspect were grown here in the farms heyday in eighteenth century. We grow winter wheat for flour, buckwheat for flour, dry beans, potatoes, tomatoes, 8 row flint corn, garlic, onions, beets, turnips, carrots, cabbage, peas, paprika peppers, and a wide range of kitchen garden herbs and vegetables. All varieties we grow organically and select and save seed for to improve compatibility with the specific soil and climate here, and we incorporate into a truly local diet.