Yellow Table Farm is a family-owned and operated farm run by me, Eric, and my wife, Courtney, along with our four children, Evelyn, Gus, Violet, and Isla. What started with a 15-acre farm purchased in 2017 has grown into a thriving, full-time farm and a way of life for our family.

We began farming full-time in 2018, and each year has brought new lessons, challenges, and opportunities to grow. Today, we primarily grow vegetables, while also raising Katahdin sheep and keeping a flock of laying hens. During the growing season, we’re joined by a small crew of seasonal workers who help keep everything moving.

Farming With the Soil in Mind

One of the biggest lessons we've learned over the years is the importance of healthy soil.

In 2020, we made the decision to become a 100% no-till farm. Since then, we've seen tremendous benefits—from lower weed pressure and erosion to improved soil structure, water-holding capacity, organic matter, and yields.

No-till farming allows us to grow an incredible amount of food on relatively small amounts of land while reducing labor and caring for the soil that makes it all possible without any extra inputs like pesticides and chemical fertilizer. We believe that taking care of the land is an investment in the future of the farm.

We also focus on keeping our inputs close to home. Much of our fertility comes from composting the manure produced by our own sheep, reducing the need for off-farm inputs while putting a valuable resource back into the soil. The result is healthy, high-quality produce that we’re proud to bring to farmers’ markets, restaurants, grocers, and co-ops to nourish the people in our community.

We're grateful for the people who choose to support our farm and, in doing so, make this way of life possible. Every season brings something new, and we're excited to keep growing!