Phillip's Farm
  • Store & Donations
  • Plant Based Diet Coaching
    • Do You Need A Plant-Based Diet Coach?
    • About the Lifestyle Coach
    • Coaching Service Explained
    • Why I Eat Plant Based
  • Phillip's Farm
    • Sprouting lentils and alfalfa
    • Product
    • About the farmer
  • Contact us
  • Recipes
    • Desserts
      • Chocolate Blueberry Pudding
      • Chocolate Peanut Butter
    • Fermenting Recipes
      • Rejuvelac
      • Kimchi Phillip's Style
    • Meals
      • Kimchi Fried Rice with Tofu
      • Napa cabbage, mushrooms, tofu
    • Beans
      • Baked Tofu
      • Black Beans With Herbs and Spices
      • Chickpeas Spiced Up
    • Vegetables
      • Stir-fried Broccoli
      • Collards in Instant Pot
      • Kale and Mushrooms
      • Kale in Instant Pot
      • Sweet Potato with peanut butter
      • Sweet Potato with Date/Nut Sauce
      • Vegetable Spaghetti basic recipe
    • Sauces
      • Asian Brown Sauce
      • Cashew, Raisin Sauce
      • Miso and Tahini Sauce
      • Mushroom, Tofu Spaghetti sauce
      • Peanut Sauce
    • Smoothies
      • Sweet Potato Smoothie
      • Smoothie With Sweet Potato and Orange
      • Banana, blueberry smoothie
      • Sweet potato and shoots
      • Super Nourishing Smoothie
    • Grains
      • Amaranth, Tahini Drink
      • An Oat Chip
      • Carrot Cake
      • Chocolate, Oat Cookie
  • Schedule a Call
  • Blog
    • Comment Policy
  • Store & Donations
  • Plant Based Diet Coaching
    • Do You Need A Plant-Based Diet Coach?
    • About the Lifestyle Coach
    • Coaching Service Explained
    • Why I Eat Plant Based
  • Phillip's Farm
    • Sprouting lentils and alfalfa
    • Product
    • About the farmer
  • Contact us
  • Recipes
    • Desserts
      • Chocolate Blueberry Pudding
      • Chocolate Peanut Butter
    • Fermenting Recipes
      • Rejuvelac
      • Kimchi Phillip's Style
    • Meals
      • Kimchi Fried Rice with Tofu
      • Napa cabbage, mushrooms, tofu
    • Beans
      • Baked Tofu
      • Black Beans With Herbs and Spices
      • Chickpeas Spiced Up
    • Vegetables
      • Stir-fried Broccoli
      • Collards in Instant Pot
      • Kale and Mushrooms
      • Kale in Instant Pot
      • Sweet Potato with peanut butter
      • Sweet Potato with Date/Nut Sauce
      • Vegetable Spaghetti basic recipe
    • Sauces
      • Asian Brown Sauce
      • Cashew, Raisin Sauce
      • Miso and Tahini Sauce
      • Mushroom, Tofu Spaghetti sauce
      • Peanut Sauce
    • Smoothies
      • Sweet Potato Smoothie
      • Smoothie With Sweet Potato and Orange
      • Banana, blueberry smoothie
      • Sweet potato and shoots
      • Super Nourishing Smoothie
    • Grains
      • Amaranth, Tahini Drink
      • An Oat Chip
      • Carrot Cake
      • Chocolate, Oat Cookie
  • Schedule a Call
  • Blog
    • Comment Policy
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In 1972 I was introduced to the organic whole food style of eating and organic methods of growing food. I was very enamored with the idea and grew my first garden that season. Over the next years I only occasionally had a place to garden and organic food availability was very limited or nonexistent.

In 2001 I finally had a place to establish a backyard garden like I wanted. I used a no till permanent bed system. Other than some horse manure a few seasons, the only amendment I made to the soil was lots of leaf mulch and compost. I grew vegetables every season until the winter of 2015.

In the winter of 2015 I moved to Rutledge to have more space to grow vegetables, and more elbow room. My intention was to grow vegetables just for myself but then I became convinced that some people were able to make money at small farming. Since that’s all I ever really wanted to do I set my sights on that goal.

I am in the third season here in Rutledge and loving it. It has been difficult switching from backyard gardening to professional farming but I’m getting there. I am having to find less labor intensive practices such as using fabricated ground cover, a tractor and a tiller.

My goals are to farm without tilling, use only natural mulch and compost produced here on my 20 acres, and not to be heavily dependent on tillers and tractors. Many things I will not compromise on: I have never used synthetic fertilizers, herbicides, fungicides, insecticides, or GMO plants. I endeavor to produce food as naturally as possible and free of harmful substances. I am enhancing the soil to produce healthier plants and more nourishing food.
​
This farm is Certified Naturally Grown and strictly adheres to all of their standards. 
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  • Store & Donations
  • Plant Based Diet Coaching
    • Do You Need A Plant-Based Diet Coach?
    • About the Lifestyle Coach
    • Coaching Service Explained
    • Why I Eat Plant Based
  • Phillip's Farm
    • Sprouting lentils and alfalfa
    • Product
    • About the farmer
  • Contact us
  • Recipes
    • Desserts
      • Chocolate Blueberry Pudding
      • Chocolate Peanut Butter
    • Fermenting Recipes
      • Rejuvelac
      • Kimchi Phillip's Style
    • Meals
      • Kimchi Fried Rice with Tofu
      • Napa cabbage, mushrooms, tofu
    • Beans
      • Baked Tofu
      • Black Beans With Herbs and Spices
      • Chickpeas Spiced Up
    • Vegetables
      • Stir-fried Broccoli
      • Collards in Instant Pot
      • Kale and Mushrooms
      • Kale in Instant Pot
      • Sweet Potato with peanut butter
      • Sweet Potato with Date/Nut Sauce
      • Vegetable Spaghetti basic recipe
    • Sauces
      • Asian Brown Sauce
      • Cashew, Raisin Sauce
      • Miso and Tahini Sauce
      • Mushroom, Tofu Spaghetti sauce
      • Peanut Sauce
    • Smoothies
      • Sweet Potato Smoothie
      • Smoothie With Sweet Potato and Orange
      • Banana, blueberry smoothie
      • Sweet potato and shoots
      • Super Nourishing Smoothie
    • Grains
      • Amaranth, Tahini Drink
      • An Oat Chip
      • Carrot Cake
      • Chocolate, Oat Cookie
  • Schedule a Call
  • Blog
    • Comment Policy