In 2016, on a patch of raw land in the Quiet Corner of Connecticut, a dream began to take root. With passion and purpose, Yoko Takemura and Alex Carpenter transformed this untouched parcel into Assawaga Farm — a haven of fertile soil, vibrant plants, and life of all kinds. Brick by brick, they built every structure that now sustains the farm, from a rustic barn to a resilient greenhouse, allowing their vision of sustainable agriculture to flourish.

At Assawaga Farm, craftsmanship meets ecology. Specializing in certified organic produce, the farm cultivates a diverse collection of vegetables, herbs, and fruits — many influenced by Japanese agricultural heritage. Their no-till philosophy is more than just a method; it’s a pledge to the land. By minimizing soil disturbance, they nurture an underground ecosystem of worms, fungi, and microorganisms that fortify their soil and elevate the quality of their harvests.

The farm’s ethos is rooted in care — for the earth, the nourishment it provides, and the community that appreciates it. Whether at their local farmstand or the bustling farmers markets in Brookline, Assawaga Farm offers more than just produce. It offers food grown with integrity, an invitation to support a biodiverse planet, and the story of two people dedicated to cultivating life from the ground up.

Vegetables

• arugula
• beans
• beets
• broccolini
• cabbage (green)
• carrots
• celery
• cucumbers
• edamame
• eggplants
• kale
• lettuce heads
• lettuce mix
• new potatoes
• okra
• onion (fresh red)
• onions (fresh yellow)
• pepper (hot)
• pepper (japanese green)
• pepper (shishito)
• pepper (sweet)
• scallions
• swiss chard
• tomatoes (cherry)
• tomatoes (slicers)
• turnips
• zucchini

Meat

• pork
• chicken
• lamb/goat

Eggs

• eggs

Pantry/Other

• soppressata

Herbs

• basil (genovese)
• cilantro
• dill
• parsley
• shiso (green)
• shiso (red)

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