Skipping Stone Garden is a 1/4 acre, diverse-vegetable market garden near Mud Bay in Olympia WA, with a second property in West Olympia. Every veggie you see at our stand is grown with care and harvested fresh for market by the farmers Sarah and Gabriel. We use only OMRI approved organic materials, and use ecologically-conscious methods of growing such as low tillage, cover cropping, and "feeding" compost to the soil - because it takes a whole lot more than just dedicated farmers to grow nutritious, sustainable food. We spent 2018 getting our hands dirty in our first season as farmers and are currently planning much, much more for 2019!
Gabriel studied organic farming while attending The Evergreen State College. He spent time on the farm at Evergreen during the week and volunteered on a local farm now and then, where he was later hired on during his final quarters at Evergreen. With his extensive experience and study in the field of organic farming, Gabriel was the first of us to bring up the idea of starting a farm someday.
Sarah attended Pacific Lutheran University where she double majored in Geology and Anthropology and minored in Chinese Studies. When growing up, she was often in the care of her grandmother Hilda and grandfather Jack . Hilda has always had a green thumb and Sarah often could be found eating snow peas straight from the plant while watching Gram create beautiful landscapes and backyard garden plots. After graduating PLU, she worked at The Red Cross, taught English in China for a year, and worked at The North Face in Bellevue before returning to Olympia where she got hired at REI and met Gabriel. She is happily full-time farming in 2019!
Over the span of our time working together at REI we began dating, fell in love and talked often of starting a farm together. Our first date was at the Evergreen Organic Farm and the rest is history! We started with 1/10 of an acre in 2018, and have expanded to 1/4 acre for 2019.
Our pride and joy is our tomatoes and cucumbers, both of which we offer several varieties of. We also grow many varieties of lettuce, kale, broccoli, swiss chard, basil, beets, radishes, carrots, turnips and more. With our newly leased land off of Kaiser Road, we will also be expanding our vegetable repertoire to include squash, garlic, onions, hot peppers, bell peppers, green beans, several herbs, and microgreens.
We make sure that, from seed to mature crops, each step along the way ensures we bring the highest quality produce to market. This is accomplished through maintaining healthy soils, where only soil amendments approved by the Organic Materials Review Institute (OMRI) are used. We use various low-impact tools such as digging forks to aerate our beds, and a small electric tiller to shallowly mix in organic fertilizer. We grow our produce entirely without the use of synthetic fertilizers, herbicides or pesticides. We have found herbal essential oils, ladybugs and insect netting to be an effective means of pest management.