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 us- Sarah and Gabriel.
We use only OMRI approved organic materials, and use ecologically-conscious methods of growing such as low/no 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, 2019 and 2020 were years of experimenting and this year we are taking all we've learned and applying it to our business, our land and ourselves!
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. He is happily full-time farming since 2020!
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 garden while watching her grandmother create beautiful landscapes and maintaining 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 since 2019!
Over the span of their time working together at REI they began dating, fell in love and talked often of starting a farm together. Their first date was at the Evergreen Organic Farm and the rest is history! Starting with only 1/10 of an acre in 2018 and expanding to 1/4 acre in 2019, they have now expanded their microgreen production and now offer over 9 varieties of microgreens and microgreen mixes in plant-based, biodegradable containers in 2020!
The farm's pride and joy are tomatoes and cucumbers, both of which several varieties are grown. There are also many varieties of mini lettuce, butter lettuce, kale, swiss chard, basil, beets, radishes, carrots, turnips and more.
With the newly leased land off of Kaiser Road, the farm will also be expanding the vegetable repertoire to include garlic, onions, peppers, hot peppers, green beans, several herbs, and microgreens.
As stewards of the land, Sarah and Gabriel make sure that, from seed to mature vegetables, each step along the way ensures they 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.
They use various low-impact tools such as digging forks to aerate beds, as well as a small electric tiller to shallowly mix in organic fertilizer. Sarah and Gabriel grow their produce entirely without the use of synthetic fertilizers, herbicides or pesticides, haveing found herbal essential oils, ladybugs and insect netting to be an effective means of pest management.