Havenrow is 240 acres of hand-worked ground in the Vancouver valley. We grow 94 crops without synthetic inputs, cut them the morning they travel, and hand them to the people who eat them.
Two hundred and forty acres, eleven full-time growers, and one rule: leave the soil better than the season before.
Havenrow sits on old floodplain ground that had been row-cropped flat for forty years. We spent the first six seasons rebuilding it — cover crops, compost from our own dairy neighbours, and long rest for the tired blocks. Organic matter has climbed from 1.8% to 4.6%, and the fields now hold water through August without irrigation on two-thirds of the acreage.
It began as a half-acre of garlic and a stubborn refusal to sell through a broker.
In 2009 two of us leased a corner block and planted 4,000 heads of Music garlic. We sold every bulb at the Saturday market and learned the thing that still runs the business: when the person growing the food knows the person eating it, quality stops being a marketing claim and starts being a reputation you can lose in a week.
Two hundred more acres in transition, and a seed library the valley can borrow from.
We're converting a neighbouring parcel to organic certification by 2029 and putting sixty acres into perennial hedgerow, orchard and pollinator strip. Alongside it we're building an open seed library of regionally adapted varieties — the peppers, beans and squash that actually want to grow in this valley — free to any farm within a hundred miles.
Nothing sprayed, nothing stored longer than it should be, nothing sold that we wouldn't cook at home.
Every box is packed the same morning it goes out. If a crop comes up short we tell you before delivery rather than filling the gap with something bought in. And if what arrives isn't right, we replace it on the next run without asking for the evidence — we've never needed to.
Inspected annually since 2009. Every input, seed lot and field record is open to members who ask to see it.
4.6%
Soil organic matter, up from 1.8%
Cover cropping and compost rebuilt this ground over sixteen years. It now holds roughly 90,000 extra litres of water per acre.
What we grow
Ninety-four crops, planted for flavour rather than shelf life.
We choose varieties the way a cook would — for taste, texture and how they behave in a pan — then build the growing plan around keeping them alive without a spray programme.
Leaf and salad
Cut-and-come-again mixes, gem lettuce, mustards and chicory grown under shade cloth so they stay sweet through the July heat.
31 varieties — year round
Roots and alliums
Carrot, beet, celeriac, three garlics and the long-storing onions that carry our boxes from November through to March.
18 varieties — storage crop
Fruiting summer crops
Tomato, pepper, aubergine and cucumber raised in the tunnels, picked at colour rather than at hardness.
24 varieties — week 24 to 40
Grain and dry beans
Rotation crops that feed the soil and then feed you: einkorn, buckwheat, borlotti and a black turtle bean we've selected for nine years.
9 varieties — autumn threshed
Hives and hedgerow
Forty colonies live along the windbreaks. They pollinate the squash blocks and give us a hedgerow honey that changes character every month.
40 colonies — 6 harvests
Orchard and cane
Heritage apple, quince, damson and a long raspberry run. Small volumes, sold whole or turned into the ferments in our kitchen barn.
12 varieties — late season
Row to table
Four steps, and never more than eighteen hours.
This is the actual sequence a bunch of carrots follows on a Thursday. Nothing in it waits in a warehouse.
STEP 01 — WEDNESDAY
Planned in the bed
Every bed is mapped a season ahead so successions land weekly. We plant what the boxes need, not what stores longest.
STEP 02 — THURSDAY 05:30
Cut before the heat
Harvest starts at first light while field temperature is still under 14°C. Sugars stay in the leaf instead of burning off.
STEP 03 — THURSDAY 09:00
Washed, weighed, packed
Cold-water rinse, hand grading, and straight into your named crate. No plastic film, no gas ripening, no re-packing down the line.
STEP 04 — THURSDAY 16:00
Driven, not shipped
Two electric vans run four fixed routes. Crates come back the following week and get used again for years.
Certified organicCert. no. HR-4471
No-dig blocks62% of acreage
Rain-fed fieldsTwo thirds unirrigated
Pollinator corridor9km of hedgerow
Electric deliverySince 2022
Harvest shares
Pick the size that matches how you actually cook.
Shares run in twelve-week blocks. Pause any week, swap two items, and cancel at the end of a block with no fee.
For one or two
The Row Box
Enough for four or five dinners a week, weighted toward things that cook fast.
Our pack-shed cook on the week every share box gets more fennel than anybody strictly ordered. Fennel bolts fast in…
Before you sign up
Questions we get most weeks.
Still unsure? Call the pack shed — a grower answers, not a queue. +1 (000) 575-898
Pause from your account up to 48 hours before your delivery slot. Paused weeks are added to the end of your block, so nothing is lost and nothing is charged twice.
Partly. Each share has two swap slots per week, so you can trade out anything you don't eat. The rest follows the harvest — that's what keeps the price where it is and the crop plan honest.
Not yet. Our two vans cover four fixed routes within a 40-mile radius. Beyond that you can collect from the farm gate on Thursdays and Saturdays, or from one of nine host pickup points.
Every field, input and seed lot is inspected annually under certificate HR-4471. No synthetic pesticides, herbicides or fertilisers, and full traceability from seed packet to crate. The audit record is available to any member who asks.
One twelve-week block. It lets us plant to a known number rather than guessing. At the end of a block you can renew, change size, or stop with no fee and no phone call required.
Yes — open walks run the first Saturday of each month at 10:00, and members can book a working morning any week between March and October. Boots and a willingness to weed are the only requirements.
Join the list
Get the crop list before the shares open.
One note each Sunday: what's ready, what failed, what's coming in three weeks. Share places are released to this list first.
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