2011 marked the formal beginning of Hill Farm, but this endeavor began years ago as a Virginia vegetarian and passionate cook struggled to find fresh produce year round. Green grocers were all but extinct, farmers markets while growing in popularity remained seasonal, and supermarkets lacked variety and most importantly freshness. So, she turned to growing her own and resorted to time tested preservation techniques to carry her through the winter months. The result? A commercial kitchen, two chest freezers, three refrigerators and a canning cellar to rival Sam's Club.
But gardening was about more than fresh vegetables, it brought our family together. There isn't a member of this clan that hasn't turned soil, planted seedlings, harvested by the bushel or canned tomatoes until their fingers were shriveled from acid. We have all enjoyed the fruits of her labor; laughing and preparing feasts together in the kitchen and calling dibs on the last jar of dilly beans.
No farm is complete without a logistician. Susan's husband Scott caught the "farm fever" and jumped in to provide expertise with irrigation systems, crop planning, transportation, cold storage and whatever else the farm needs. This is a labor of love and the farm and produce reflect this.