It started with the kids,
and it still belongs to them.
In the strange spring of 2020, our kids needed a project. Together they researched chicken breeds, drew up plans, built a brooder box, and ordered fifteen chickens across eight breeds. They built the coop themselves, with six egg boxes, a play yard, even a swing, and named every bird.
Five years later, those same kids are mostly off in college, but the farm they built is still here. It has grown alongside them: from one coop and a hand-painted Eggloo, to bees and honey, to trees we planted last year, and now a bakery operation launching in late summer 2026 that will turn our own eggs and honey into sourdough and treats. Cut flowers and bouquets are coming later this year too. Mom and Dad keep things running day-to-day now, but every loaf, every jar, and every bouquet still traces back to a project the kids dreamed up at the kitchen table.
Three kids. One farm. Named for the ones who started it all.
Fifteen chickens and a hand-built coop.
The kids researched breeds, wrote a budget, ordered chicks, and built everything from the brooder box to the coop. Eight different breeds, every bird with a name. The Eggloo went up on the roadside soon after, a little self-serve egg stand for neighbors.
The flock grew. So did the kids.
More chickens, a solar-operated coop door, a real business plan. The Eggloo became a fixture. Customers started leaving notes in the cash mailbox. The proceeds went right back into the farm, just like they do today.
Bees arrived.
One of our kids took up beekeeping, and the hives turned out to be the best thing that ever happened to the garden. Pollination went wild; the wildflowers boomed. We started bottling raw honey by the jar.
The trees go in.
We planted our first trees in 2025. They’re already growing alongside the hives, putting down roots while the bees keep them company. By late 2026 we’ll be ready to share them, plus cut flowers and seasonal bouquets.
Eggs and honey, meet the oven.
With the kids off at college, Mom and Dad are picking up the slack and firing up the oven. Sourdough loaves and bakery treats are on the way, with our own eggs and honey baked right into the dough. Top them with a drizzle of honey or a side of our scrambled eggs.
A working farm, still family-run.
Today the farm runs on what those kids built and what we keep adding to it. Farm-fresh eggs and raw honey are flowing now, with sourdough, baked treats, and our first cut flowers all coming later in 2026. The Eggloo is still self-serve. The chickens still have names. And the kids, even from their dorm rooms, still help call the shots.
