Tiny Farm

Right now, most of the farm isn’t growing vegetables. Instead, it’s covered in the largest cover crop we’ve ever planted, a diverse 12-species mix designed to build soil, feed microorganisms, and prepare the fields for this season’s crops.

Diversity above the soil creates diversity below it and healthy soil is the foundation for everything we grow.

Casam Libre bistro de montaña. Hospitality 101. What a beautiful farm and restaurant at the top of the mountains right outside Medellin 💯

One of the best sights during mosquito-infested summer afternoons at the farm.

Being right on the edge of the Everglades means we sometimes get waves of mosquitoes, but it also means we get plenty of dragonflies.

A single dragonfly can eat hundreds of mosquitoes in a day, making them one of the most desired beneficial species at Tiny Farm.

📷 Camilo Buitrago

The mountains around Medellin are possibly the best place to farm in the world. Eternal spring climate, rich soil, wonderful people and pure beauty.

Everyone in Miami goes nuts over lychees and mangos, but the true jewel of our summers is the avocado.

South Florida is home to dozens of incredible avocado varieties, each with its own flavor and texture. Better yet, the season stretches for over eight months, giving us an abundance that’s easy to take for granted.

Every summer we deliver literal tons of local avocados to our CSA members and restaurant partners.

But if there’s one place that truly celebrates South Florida avocados, it’s Zak The Baker

Walk into their café anytime from July through March and there’s a good chance you’re eating local avocado. I know because we’ve been bringing them there for years.

Seminole Pumpkin. The unsung hero of Florida summers.

An heirloom variety cultivated for generations by the Seminole people, this pumpkin is uniquely adapted to Florida’s heat, humidity, insects, and summer rains. While most squash struggle through our summers, Seminole Pumpkin thrives.

My favorite way to prepare it is to roast in halves and finish with butter, salt and pepper. Simple and delicious.

We’re proud to work with Chef Sebastián Vargas in his restaurants, but what means even more to us is that he’s also part of our CSA program.

When a great chef chooses to feed our produce to their own family, that’s about the highest compliment we can receive.

It’s special when the relationship between farmer and chef blurs into friendship.

All our effort at Tiny Farm goes into producing the best quality, and it’s incredibly rewarding when the people who know food best recognize that.

These melons are nothing like the ones you’re used to.

Sweet, intensely aromatic, and picked fully ripe from the vine, something you’ll almost never experience from a grocery store melon.

Unfortunately, we only have a very limited quantity this season, and every melon is already spoken for by our VIP CSA members and a handful of restaurant partners.

The good news? The trial was a success. This baby is 8 lbs of heaven.

We’ll definitely be growing a lot more for our spring harvest next season, and possibly this fall as well. Stay tuned... 🍈