We spend 5 days a week harvesting in the month of July. Usually that means splitting into teams and spreading out all over the farm. However, there are a few crops that require a team effort. Here’s how we harvest potatoes. Ready? Melissa briefs the team on the process and splits the crew up into Read More …

Each year Chef Tom O’Gara and his fantastic chefs work with our vegetables to create the dishes served at the Farm to Fork Dinner. This year, as a way to engage our growers further in the dinner, Chef Tom invited a group of them to his home base, Marriott International’s Test Kitchen in Bethesda, MD. The Read More …