We weren’t born farmers, but an interest in healthy eating and a passion for cooking that developed after we were married led us to start gardening in whatever space we had available. We bought a basil plant to grow in our windowsill and soon turned our little condo balcony into a container garden with tomatoes, peppers and lettuce. As our family grew we moved into a little house with a great backyard where we began to grow more of our own produce, planted fruit trees and got backyard chickens. 

After the birth of our third child we made the decision to quit our corporate jobs and move to rural NE Utah to begin a small farm where we could grow the highest quality food, not only for our own family, but for our local community as well. We sell our produce through a Community Supported Agriculture model where families purchase a membership share and receive a box of fresh produce every week throughout the growing season. We also host 4-course Farm to Table dinners where we highlight the delicious flavors using our farm-fresh ingredients. 

We’re naturally curious people who have learned a lot along the way through books, videos, courses, and primarily through a lot of trial and error. There’s an art and a science to both gardening and cooking and we feel that if you learn the fundamentals and essential skills, it frees you up to experiment and enjoy the process as you confidently move forward, so you no longer feel stuck in a rut or too overwhelmed to even start.