Each year they have expanded and diversified the types of produce they offer. They use organic practices and carefully refine their growing techniques before expanding. They specialize in year-round production of artisan varieties of lettuces, radicchios, chard, asparagus, tomatoes, cucumbers and golden beets. Her farm property is 10 acres but only a portion of that is required for their greenhouses, which uses a “double tunnel” in the winter to avoid the need for heating. Cedar plank raised beds also work well to deter pests. In addition to selling fresh produce, each year they process and can over 500 quarts of vegetables. The Hills are an exemplar of how individuals without background in agriculture and with minimal technology but careful, systematic efforts, can become extraordinarily efficient producers.