Modern Homesteading on a Smaller Scale.



Heart of Gold Farm and Kitchens is located on Kitsap peninsula, smack dab in the middle of Puget Sound between Seattle and the Olympic Mountains. I actually am farming two plots– one on James’ grandpa’s land that is adjacent to Chez Tiny House and another a few miles down the road. I went into farming in 2010, turning away from academia and instead taking the risky step towards a more homemade life. I wanted to do good in the world, be outside, and grow (and eat!) amazing food and I honestly couldn’t imagine a modern homestead without a farm involved. I’m so glad I learned how to farm from the incomparable Henry Brockman at Henry’s Farm in Central Illinois and I follow his philosophy when it comes to choosing what to grow– find the varieties that are bred for taste rather than transport and diversify, diversify, diversify!

While not certified organic, we grow our vegetables using organic methods. We specialize in Asian varieties and I certainly have a penchant for funkies and purple vegetables. We have a ten person CSA and will be selling at a local farmers market in a matter of weeks! Joy! I will also continue to do small scale, farm-to-table catering for the yoga retreat crowd.

More info on our market, joining the C.S.A., what will be in the weekly boxes, and periodic pictures of chickens can be found throughout the season at

THIS WEEK’S FARM JOURNAL (originally posted on April 26th, 2017 at

Hey buddies. It was a busy week in the non-farm front and I’m definitely feeling how precarious the balancing act between family, farm, my (sometimes) day job, and James’s new job can be. Long days were had but I didn’t get as much done as I would have liked.

The Veggies

In the ground went carrots and beets, plus some kale and broccoli transplants. Everything in the field is taking off though the greenhouse is starting to give me a panic attack! Our plot is not even close to tillable and it is THE END OF APRIL. But so it goes. We’re starting to harden off the transplants, which has slowed them down a wee bit (sigggggghhhhhhh) but we are definitely getting into leggy territory and I don’t like it.

I also put some okra in the greenhouse, so hopefully we’ll have enough of those fun little slimers to bring to the market this summer. I’m trying to bring some unique veggies since a lot of the stalls sell very similar (albeit delicious and popular) varieties of veg. There are maybe ten different types of boc chois in the ground already and once our part of the world isn’t under water, we’ll plant gobo (Japanese burdock) and a slew of heirloom potatoes, amongst other things. Space is getting tight, so maybe a vote is in order: heirloom flint corn (to make cornmeal), sweet corn, or extra extra winter squashes and pumpkins? Comment below, bitte.


Business World

The amazing Jacquelyn Speare has designed the farm logo and will be painting our sandwich board sign for the market. Love trading veg for art!

Heart of Gold.jpg


And speaking of Market… We got accepted by the Board to sell at the Poulsbo Farmers Market! How fun to keep it MEGA local! This will sure beat the 1am wake up time to get up to the Evanston market back in the Henry’s Farm days; we can’t even start selling til 9am. Projection= beginning of June!