Our Produce

At Dillwood Farms, we follow seasonal planting schedules and apply our knowledge of Georgia soil and conditions to grow the season’s best produce. We also welcome produce suggestions from our CSA members and chefs at local restaurants. If there is enough interest in an item, and it can be grown here, we will grow it for you.

What will you find available through our CSA or on menus at the top restaurants we supply in Atlanta?

Throughout the year, we grow kale, lettuces, arugula, and carrots. By season, you may find the following produce available from Dillwood Farms:

Spring (March–May): Beets, blueberries, broccoli, bok choy, cabbage, cauliflower, cilantro, collards, mustard greens, pole beans, potatoes, radishes, snap beans, spinach, squash, sugar peas, Swiss chard, and turnips

Summer (June–August): Cabbage, celery, eggplant, figs, pole beans, rutabaga, snap beans, sweet potatoes, tomatoes (20 varieties of heirloom, cherry, Sungold, slicing), watermelon, and winter squash

Fall (September–November): Broccoli, cauliflower, English sugar peas, late-season tomatoes, mustard greens, pole beans, radishes, snap beans, spinach, turnips, and winter squash

Winter (December–February): Collards, garlic, kale, arugula, carrots, turnips, radishes, cabbage, cauliflower, fennel, kohlrabi, mustard greens, lettuce

We use natural, sustainable methods to grow all our vegetables, fruits, and flowers. Learn more about our natural growing process here.

If a produce item we grow is new to you, you can always learn more about it here at We feature recipes and descriptions of less-familiar items under Recipes, cooking tips and recipes from Atlanta-area chefs under Restaurants, and new recipes from the Dillwood staff in our Blog. Our CSA members are also a wealth of information, and they share their tips and suggestions for using Dillwood produce under Our CSA.

Naturally Grown

At Dillwood Farms, we aim to produce the finest natural-grown fruits and vegetables in the Southeast. In 2008, we decided to abandon the conventional growing methods the farm had used in the past and develop the land for natural farming.

This involved, among other things, bringing in organic soil, planting cover crops to help build up the soil, rotating crops, and rejecting synthetic chemicals. Now in our fifth season, we use only natural methods to grow our produce and adhere to organic guidelines.

Why are we pesticide-free? For many reasons: it’s better for the land, wildlife, and water sources. It’s healthier not just for the soil, but also for us. It’s good for the community, who benefit directly and indirectly from the way we grow our produce. And fruits and vegetables grown naturally just taste better. They taste the way they should.

As we continue toward our goal of growing and providing our community with sustainable produce, we take the time to learn more about and train our staff in natural growing methods. As the soil becomes rejuvenated through our efforts, so do we. Every day we know we are doing the best thing possible for the land and the people and animals that inhabit it.

Beyond thinking sustainably as we plant, we also aim to be sustainable in our general day-to-day operations. We compost and have plans to harvest rainwater and raise bees, and we dedicate a half-acre of land to encourage pollination and attract beneficial insects. Check in with us regularly on our progress in these efforts, and leave us your suggestions and ideas in our blog comments. As a part of our community, you are an important part of our success.

What’s That Veggie?

Banana Peppers