The Importance of
 Sustainable Farming

Our farm, located in the temperate Thermal Belt Region of Western North Carolina, is rich in historic character and agricultural history. Once Cherokee Indians land, the farm borders an old Indian trail which was chartered as the Howard Gap Toll Road in 1835. During this time, the land grew corn and provided rest for drovers and their animals. In the late 1880's until the 1930's, our land grew the famous Tryon Grapes.

As the third generation to work and live on the farm, our goal has been to develop and create a successful farming model that complements our mountain land. For over 55 years our farm has practiced what is known today as "regenerative agriculture". Our farming methods have always included composting, recycling farm waste, inter cropping and cover cropping to build and strengthen our soils.


When we returned to the farm in 2015, we initially grew and sold culinary lavender, cut flowers, heirloom vegetables and honey. With our commercial farming and food science backgrounds, as well as a couple of seasons of studying our successes (and failures), we focused our sights on creating "value added" food products. In the fall of 2018, utilizing herbs and vegetables we grow on our farm, we introduced a line of small batch simple syrups and hand blended specialty salts which we craft in our NCDA Certified Kitchen. Five years after we returned to the farm, our farm land is growing ingredients such as lavender, hibiscus, rosemary, thyme, basil, peppers, garlic, lemon balm, mint, marigolds, borage and clover for our “seed to bottle” simple syrups and salt blends.

Small sustainable farms like ours can be credited with promoting community, improving the health of the land and diversifying our food system. Given these accomplishments, it is easy to figure out that we get a great deal of satisfaction from being good stewards of our farm, now, and for future generations who will follow in our footsteps.