Forts Ferry Farm is a culinary-driven produce farm rooted in ecological diversity.
Stewarding the land.
We prioritize soil health and ecosystem resilience through cover crops, compost, mulch, and reduced tillage, while avoiding synthetic fertilizers, pesticides, and herbicides. Farming is inherently disruptive to the earth, but we continually refine our practices to lower impact and protect community health. Preserving farmland and woodland in our rapidly developing town is central to that work.
Our true strength and resilience come from biodiversity.
Our fields feature a wide and diverse crop selection within a naturalistic landscape of wetlands, wildflower meadows, and intensive tree plantings that create ecologically rich pockets across the property. This same dynamic approach extends to how we share the land's abundance—through markets and farm stands, community events, and food-forward gatherings that activate and sustain the farm as a whole.
As former chefs, we select and grow our vegetables based on flavor and nutrient density.
Flavorful produce and high nutrient density is extremely important to us. This is why we carefully select our seeds and thoughtfully curate our produce assortment every season. Our distinctive produce and fruit varieties are grown no-till, completely spray-free, and then harvested at peak freshness for all of our mini market and wholesale customers.
Growing high quality produce for our local community is at the heart of what we do.
The reach of our operations extends beyond our fields and greenhouses. A big part of our mission is to give back to our community, which is why we partner with local schools and non-profits to create hands-on learning opportunities focused on food and farming—from organizing garden builds, classroom lessons, and cooking demos, to hosting tours on the farm.
