We are NATALIE and NIALL, business and life partners living and working on 69-acres in Beaver Valley on the Olympic Peninsula where we strive to regenerate the land by applying ecological practices to our flower production, vegetable patch and food-forest. We graze Romney sheep within our paddocks, raise “wild”-range chickens for eggs and bake sourdough made with locally-grown grains for ourselves, our visitors and our community.
Hours of Operation
- 9AM - 5PM
Where to Buy
Features & Activities
Our farm strives to support the surrounding ecosystem by using solely organic and regenerative practices, improving soil health and water cleanliness, sequestering carbon, enhancing wildlife buffers, and working with the conservation district to re-meander and protect the headwaters of Ludlow Creek.
CSAOur sourdough CSA runs from January to March. Our sourdough loaves are hand-made in small batches and slowly fermented using a culture of wild yeast. None of the bread made in our cottage kitchen contains commercial yeast, conditioners or preservatives. All the whole-grains used are locally grown (in Jefferson County) by Finnriver Grain Co. All loaves are fermented for a minimum of 18 hours and baked in a stone-lined bread oven. When you purchase bread from our farm, you are truly investing in the local economy — the farmers who grew the grain, the miller who milled this grain into flour and the baker who transformed this flour into delicious, nourishing sourdough.
Find us at your local Farmers Market