Green Island Farm grew out of the love for good food. Founded in 2010 on land leased from a neighbor, they have expanded from a small market garden to what is now about 10 acres with 650 laying hens and over 40 varieties of seasonal cultivated vegetables. They extend the season with a small hoop house for off-season growing and for seedlings, with their farm stand open daily, year-round. Their primary product is eggs, with a beautiful salad mix and other greens in spring, rolling into summer produce including green beans and cherry tomatoes, followed by eggplant and all kinds of summer squashes for a truly seasonal garden. Roy, a born farmer at heart, provides the infrastructure, and Susie gardens from a cooks perspective considering taste and flavor when she chooses what to grow. Since leaving the publication Fine Cooking and settling on the Vineyard, Susie has written three cookbooks, which she sells at the farm stand in addition to multiple retail channels. Susie remains as an editor at large for Fine Cooking.

This article originally appeared on mvtimes.com.