Farmstand

From spring through fall, visitors can shop at our Seasonal Farmstands at Queens Farm and Jamaica Hospital to stock up on a rich assortment of vegetables, fruits, herbs and flowers grown in our fields. For the off-site farmstands Queens Farm produce travels less than 9 miles from field to Farmstand, which means fresher food with a higher nutritional value, minimizing our carbon footprint. Queens Farm produce is Certified Naturally Grown – the farm does NOT use pesticides, herbicides, or chemicals of any kind.*

Our farmstand is closed for the season.

Please check back for the 2025 schedule!

Shopping at our Farmstand is a wonderful way to learn about which foods grow in your climate, connecting to the seasonality of plants. In the late springtime you can expect to see offerings like peas, carrots, and leafy greens. The summer features longer-season crops like tomatoes, peppers, and eggplant. Then, fall brings autumn delights like Honeynut and Kabocha squash. Our small team of dedicated farmers is involved in every aspect of our growing operation – from propagating crops; to maintaining our fields; to harvesting and preparing items for market; and selling directly to our customers. We look forward to answering any questions that arise about our produce and our practices. 

Our on-site Farmstand is supported by Northwell Health, Queens Farm’s health and wellness partner. 

*Please note that we do carry select items that are grown locally at partner NY State farms which may use conventional growing methods. Just ask our farmers if you’d like to know which items these are.

Please note:

  • Product availability may vary based on seasonality, weather patterns & Mother Nature.
  • We accept cash, credit, debit, EBT/SNAP, FMNP, WIC, Health Bucks and Fresh Connect at our Farmstand. Contactless payment methods preferred.
  • Please bring your own reusable bag.

Sign up for our monthly e-newsletter SPILLthebeans for the latest on seasonal harvests, farmstand cooking demos, workshops and more! 

2025 Crop List

Spring (May – June)

Arugula
Beets
Bok Choy
Broccolini
Carrots
Chard

Collards
Fennel
Herbs
(including Cilantro, Dill, Parsley)
Kale
Lettuce Heads

Lettuce Mix
Peas
Salad Radishes
Salad Turnips
Spinach
Scallions

Early Summer (June – July)

Beans
Beets
Broccolini
Cabbage
Carrots
Collards
Herbs (including Basil, Cilantro, Dill, Parsley)

Cucumbers
Fennel
Garlic
Garlic Scapes
Kale
Lettuce Heads
Lettuce Mix
Onions

Peas
Salad Radishes
Spinach
Strawberries
Summer Squash
Tomatoes
Salad Turnips
Scallions

Mid-Summer (July – August)

Beans
Beets
Blueberries
Broccolini
Cabbage
Carrots
Chard
Cucumber
Eggplant

Fennel
Flowers
Garlic
Herbs (including Basil, Cilantro, Dill, Parsley)
Kale
Lettuce Heads
Lettuce Mix
Okra

Onions
Hot Peppers
Sweet Peppers
Potatoes
Summer Squash
Tomatoes
Tomatillos
Watermelon
Scallions

Late Summer (August – September)

Arugula
Beans
Beets
Bok Choy
Broccolini
Cabbage
Cantaloupe
Carrots
Chard
Cucumber
Eggplant
Fennel

Flowers
Garlic
Black Garlic
Herbs (including Basil, Cilantro, Dill, Parsley)
Kale
Lettuce Heads
Lettuce Mix
Okra
Onions
Hot Peppers
Sweet Peppers

Potatoes
Salad Radishes
Scallions
Shallots
Sweet Potatoes
Spinach
Summer Squash
Tomatoes
Tomatillos
Salad Turnips
Watermelon

Fall (October – November)

Arugula
Beets
Black Spanish Radishes
Broccolini
Bok Choy
Cabbage
Carrots
Chard
Daikon
Eggplant

Fennel
Garlic
Herbs (including Parsley)
Lettuce Heads
Lettuce Mix
Kale
Onions
Hot Peppers
Sweet Peppers
Potatoes

Salad Radishes
Shallots
Spinach
Sweet Potatoes
Tomatoes
Salad Turnips
Watermelon
Winter Squash
Scallions