Our Farm and Philosophy
We began farming to produce the kind of food that we want to eat: healthy, clean, happy and well cared for. Experience has taught us that a label proclaiming “organic”, “natural” or ‘”local” does not necessarily make a product healthy or sustainable. These are often just buzzwords and even ones that require an independent certification have loopholes.
The best food comes from farmers who truly care about their land, animals, and community; people who operate on a small enough scale to spend time with both the food they produce and the customers who eat it; businesses that operate transparently and welcome anyone to stop by to see for themselves where their food comes from and how it is grown.
Our farm embodies these values. All of our animals are raised outdoors on pasture, where they can scratch, root, play, and forage. We complete their diets with high quality, GMO free grain mixes sourced from independently owned, local mills. Excellent feed, supplemented with abundant forage, results in delicious, nutrient-rich meat and eggs. An open, low stress environment where they are free to exercise their natural instincts results in healthy, contented animals. You can see and taste the difference.
We strive for balance on our farm. Rotational cropping and grazing, composting, and nutrient cycling are all employed to care for the soil and water resources that support us. Well-managed, healthy land enables us to raise high quality, delicious food, which provides the nourishment needed to sustain us and complete the cycle keeping land, animals, and people all well fed.
About The Owners
Katharine Isserlis
Katharine hails from Eastern Washington. After graduating from The Evergreen State College in Olympia in 2008, a passion for animal husbandry, food preservation, and other staples of rural life led her to the countryside and a career in farming shortly thereafter. Katharine manages our livestock operation, farm finances and coordinates on-farm workshops and events. In her spare time, she enjoys cooking, food preservation and working with her 4-H club.
Erik Olson
Erik was born and raised in Seattle. Several years working in the produce industry there steered him out of the city to the orchard country of Wenatchee, where he began his farming career managing vegetable production for Tiny’s Organic family farm. Erik manages daily farm operations and marketing. When he’s not trying to keep up with farm repairs, Erik enjoys hiking, foraging wild mushrooms and working on his bicycle.
