At Garden Treasures, we believe healthy bodies come from healthy food, and culture begins with dinner!  We strive to produce the freshest, seasonal, and highly flavorful food. 

The farmers at Garden Treasures know that healthy soil is the foundation of healthy crops. Instead of applying synthetic, petroleum-based pesticides and fertilizers to our land, they choose to build and maintain the health of our soil through careful programs of balanced crop rotation, composting, and cover-cropping.

Much of our planting, and even our greenhouse crops are carefully grown within the yearly cycle, often we find our greenhouse soil better if exposed to the elements for a season or two.   In our fields, we prefer dry-land farming methods, and utilize solor energy to produce crops.  The organic fields are much different from our neighbors,  and nature’s gifts like birds, living soil organisms, and beneficial insects to ward off harmful pests.  Packing produce is also a resource intense area, and we have systems in place to use clean reusable harvest totes and sustainable cardboard boxes for packing our organic produce.  

Since 2007, our farm has been certified organic by the Washington State Department of Agriculture. We are actively farming 4 parcels for production of root crops, berries, and tomatoes. To date we have obtained organic certification on nearly 16 acres of farmland, including many greenhouses to extend the garden season.  All farm business is conducted at the retail farm location.

As a certified organic farm, we must meet stricter regulations in all aspects of production and distribution. Growing food organically requires intensive labor and management practices that are more costly to organic farmers, but less costly to the health of our bodies and eco systems. With a more holistic approach to growing food that minimizes the use of off-farm inputs, Garden Treasures is enhancing biodiversity, helping conserve soil, and eliminating pollution in local watersheds.

We are members or certified by the following organizations:

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Apples – Honey Crisp, Fujis, Heirlooms (June-Dec)
Asian Pears (Aug-Dec)
Beets (June-Dec)
Blueberries (July-Aug)
Braising Greens (April-Dec)
Broccoli (June-Dec)
Brussels Sprouts (Oct-Dec)
Cabbage (July-Dec)
Carrots (June-January)
Cauliflower (July-Nov)
Celery (Sept-Dec)
Chard (April-Nov)
Collard Greens (June-Dec)
Cucumbers (Aug-Oct)
Garlic (June-Sept)
Green Beans (July-Sept)
Green Onions (May-Sept)
Herbs – Basil, Cilantro, Dill, Lemon Verbena,Lemon Balm, Savory, Tarragon (June-Nov)
Kale (April-Dec)
Kohlrabi (June-Dec)
Leeks (Oct-Jan)
Lettuce (June-Oct)
Mesclun Mix Greens (June-Nov)
Onions (June-Dec)
Pac Choi (June-Dec)
Parsnips (Nov-Dec)
Peas (June-July)
Peppers – Green Bell, Hot Wax, Thai Hot,
            Serrano, Habanero, Jalapeno (June-Nov)
Pumpkins (Oct-Dec)
Potatoes – Fingerlings, Yukon Gold, Red Chieftain,
            Skagit Heirloom (June-Dec)
Radishes (May-Nov)
Raspberries (June-Aug)
Spinach (May-Dec)
Sweet Mix Salad Greens (June-Oct)
Strawberries (June-Oct)
Summer Squash (May-Oct)
Tomatoes – Beefsteaks, Romas, Heirlooms (July-Nov)
Winter Squash – Acorn, Delicata, Hubbard, Butternut