Tom Thistledown
Plans every rotation, drives the combine, and still tastes the first tomato of the season himself.
HomeAbout
Rooted in Good Soil Since 1987
Three generations, sixty acres, and one stubborn belief: food tastes better when the land is treated kindly.
Our Story
A Family Farm with Dirt Under Its Nails
Thistledown began with twelve acres, two draft horses, and Mary Thistledown’s grandmother’s seed box. Forty years later we farm sixty certified-organic acres — vegetables, orchards, pasture, and a small dairy herd — but the method hasn’t changed: feed the soil, rotate everything, and pick everything at its peak.
Today the second and third generations work side by side with a crew of ten expert growers. We sell through our farm shop, weekly harvest boxes, and a dozen restaurant partners across the valley.
- Certified organic, always
Every acre inspected and certified — no synthetic pesticides or fertilizers, ever.
- Picked to order
Vegetables leave the field the morning they ship — never warehoused, never gassed.
Meet Member
The Farmers Behind the Food
Mary Thistledown
Runs the milking parlor and packs every harvest box like it’s headed to her own table.
Samuel Okafor
Leads the field crew through planting, weeding, and the glorious chaos of peak harvest.
Farm Facts
Sixty Acres, Four Seasons, Zero Shortcuts
Land under organic cover crops99%
Produce sold within 50 miles90%
Come Walk the Rows Yourself
Open farm Saturdays, May through October. Taste what’s ripe, meet the herd, and take dinner home with you.
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