Three Springs Farm is owned and operated by Emily Oakley and Michael Appel, and farming is our full-time job. We believe in locally grown, sustainable food systems, and aim to educate our customers about the connections between:
• economic viability and responsibility
• ecological growing practices
• social justice issues
We cultivate a wide diversity of hand-crafted vegetables, herbs, and flowers in the spring, summer, and fall seasons using both heirloom and standard varieties. Our crops includes: basil, beets, broccoli, cabbage, carrots, cauliflower, celery, cucumbers, edamame eggplant, garlic, greens, green beans, herbs, lettuce, leeks, melons, okra, onions, peas, peppers, potatoes, radishes, sprouts, summer squash, sunflowers, tomatoes, turnips, watermelon, and winter squash. Everything is produced in accordance with organic standards.