Two Chicks Farm is owned and operated by Audrey Lin and Debbie Donnald. The small farm was established when layoffs forced us to take a leap of faith and seek a way to work more in tune with our beliefs. We have always gardened, cooked and searched out ways to eat healthier. Eating good quality food and being good stewards of the land have always been driving principles in our lives. Taking those principles to the next level we started using vegetables grown by us and from local organic farmers to make our krauts, kimchi, pickles and pepper jellies. We are truly farm to jar.
Two Chicks Farm originally was a market garden business and we sold fresh vegetables at local farmers markets. After a couple of years, we decided to add value added products to what we sold at the markets. As these products became more popular we stopped selling our fresh vegetables and started growing solely for the krauts, kimchi, pickles and pepper jellies.
Growing & Production Practices:
Although we are not certified organic we use organic practices when farming. This includes organic fertilizers and amendments, cover cropping, crop rotation, vermicomposting, and we have started a small pollinator garden. We have a rain collection system that supplements our well for a drip irrigating system. We grow most of the produce used to make our value added products. If we have to go off the farm to secure produce we buy from local organic or sustainable farms. No artificial ingredients are ever used in our products. The dried herbs and spices are purchased from a certified organic herb company. Last year we started using organic apple cider vinegar for our acidified products. We collect all compostable kitchen waste and take it back to the farm to vermicompost. We use glass jars for our products and accept glass jar returns from customers and sterilize/re-use the jars.