In 2017 our urban homestead began it`s transition to an urban farm. Previously, we had a small garden of diverse fruits and vegetables, a small flock of chickens, and a few fruit trees. We supplemented our diet with homegrown produce and eggs while our children learned about environmental responsibility and plant science. Eventually, we started by selling microgreens to local restaurants and our access garden produce at a local Saturday market. When unemployment hit our family and no other options could be found, we made the decision to start farming full time. We acquired vacant land near our home and went to work. It hasn’t been an easy transition, but we are happy to be doing it together. Every day I am thankful for supportive friends, family and customers.
Although we will probably never give up our small flock of chickens, our vegetable production has grown tremendously over the last few years. We have chosen to focus our efforts on salad greens, microgreens, fresh herbs, tomatoes, cucumbers and baby root vegetables. My husband, Ryan, and our oldest sons (John and Paul) sell at the South Bend Farmer’s Market year round.