Welcome to our farm!
Free Living Farm has emerged from our desire to be a source of real, healthful, local food and information while stewarding the ecology around us in a familiar and beloved region. The Farm name broadly encompasses our vision of growing food in a manner that encourages the free living soil organisms that sustain us all and preserving the essence of feeling truly alive, vibrant and aware in this modern world.
We are a human-scale "market farm" (based on French market gardening) that uses efficient and fairly intensive methods of growing lots of quality food in a small space. With a high attention to detail and close spacing, we don't need heavy equipment or lots of land to grow abundant produce!
Our Growing Methods
We choose to practice regenerative methods of farming that build soil structure and biology, mineralize the soil and encourage biodiversity without relying on corporate chemical concoctions that deplete and poison the land. We don't use synthetic pesticides/herbicides/fungicides/fertilizers. Instead we focus on tending to the needs of the soil and plant environment with synergistic growing methods. Biologically active soils provide the evolutionary relationship plants thrive on, resulting in deeply nutritious food/medicine.
Our farming practices include a blend of holistic, ancient and modern practices including: minimum/no-tillage, diverse cover cropping, beneficial/pollinator habitat incorporation, composting, mulching, crop rotations, beneficial soil and plant inoculations, foliar nutrition and soil mineral balancing/remineralization.
Fall 2022 Farm Footage
Farming is our passion and we believe smaller regenerative farms are the way of the future to begin connecting a local foods network. Growing food for our local community reduces our environmental impact and allows consumers to make choices that support a local food economy, local business owners and healthful food for human and environment. We want to do right by nature and by focusing on soil health we are inherently improving the land's carbon storing capacity, nutrient cycling and food quality. Although difficult at times we love what we do and being able to provide healthy food for ourselves and community while making a positive impact on the future makes it all worth it.
WHAT WE GROW
Arugula, Asian Greens, Basil, Beans, Beets, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Celeriac, Chard, Cilantro, Collards, Cucumber, Dill, Eggplant, Fennel, Garlic, Husk Cherries, Kale, Leeks, Lettuce, Mustards, Onions, Parsley, Peas, Pea Shoots, Peppers, Potatoes, Radish, Scallions, Shallots, Spinach, Summer Squash, Sweet Potatoes, Tomatillos, Tomatoes, Turnips, Watermelons, Winter Squash, Zucchini...and more!
Medicinal and Culinary Herbs
Ginger & Turmeric
(Sept.-Oct.)
Seed Garlic
(Sept.-Oct.)
Dried Flower Arrangements
(Sept.-Dec.)
Dahlias
(Aug.-frost)
