After nearly a decade of commuting an hour into the city to work as a commercial interior designer, I felt called to leave the corporate world and step into farming. With my husband Jeremiah’s encouragement, I began exploring what it means to steward the land well—not only for the benefit of our family, but for others, too. Taking a leap of faith, we now work side by side full-time on the farm, building a sustainable, regenerative operation that uses organic methods to produce fresh vegetables, pasture-raised poultry and pork, and grass-finished beef.

Since beginning my farming journey seven years ago, I’ve come to deeply appreciate the importance of localizing food. The COVID pandemic shed even greater light on the brokenness of our food system, and it continues to fuel the “why” behind what we do. Producing nutrient-dense, quality food—as God intended it to be—is at the heart of our work and values. When we’re not busy at the farm or market, we’re often welcoming small church groups, students, and local 4-Hers, teaching agricultural and homesteading skills right here on the farm. More than anything, we’re eager to share with our community the food we raise and bring to our own kitchen table.