Grand Prairie, Texas · U-Pick farm
Come pick
your own.
A working farm outside Dallas–Fort Worth. Book a time, walk the rows, take home what you pick. Blackberries, tomatoes, peppers, flowers — 8 weeks a year, mid-May through mid-July.
How it works
Book a slot. Bring the family. Take home what you pick.
01 · Book
Reserve a time slot online
1-hour windows on morning pick days. Booking opens 3–5 days ahead once we know what's ripe. Season pass holders skip this step.
02 · Show up
Check in at the barn
$5 admission per person covers access to the whole field. Kids under 5 are free. We hand you a basket and point you at what's ready.
03 · Pick & weigh out
Pay by the pound for what you take
Walk the rows, pick what looks good, come back to the scale. Card, cash, and Apple Pay. That's the whole model.
Ripe this week
Bring a big basket.
Weather decides the schedule. This is a snapshot of what's coming in heavy right now — check the picking list email the day before you come.
See all crops & prices- 01Blackberries
- 02Cherry tomatoes
- 03Slicing tomatoes
- 04Bell peppers
- 05Hot peppers
- 06Summer squash
- 07Cucumbers
- 08Cut flowers
The year on the farm
8 weeks of harvest. Ten months getting there.
We only open the gate for U-Pick from mid-May through mid-July. Here's the rhythm of the year that gets you a heavy basket.
Oct
Garlic in the ground
Jan
Onion sets planted
Feb
Beets & carrots seeded
Apr
Tomatoes, peppers, squash
May
Season opens · blackberries
Jun
Peak tomatoes, peppers, melons
Jul
Last picks · flowers
Also from the ranch
Pasture-raised meat, by the share.
Between pick seasons, the pastures are still working. Reserve a quarter, half, or whole beef, or a half hog — grass-fed and grass-finished, picked up at the ranch.
- Grass-fed beef
- Heritage pork
- Pastured chicken
- Seasonal goat
From the field
“Our kids know where their food comes from now. Pick day is the highlight of the week.”
“Filled the freezer with blackberries in one Saturday. My whole neighborhood is jealous.”
“The tomatoes taste like the ones my grandmother grew. There's no way around it — this is how food is supposed to be.”
The Picking List
Know what's ripe before anyone else.
One email a week during the season. What's ready, what's coming, and when the next booking window opens. Nothing else.