Farm description

 A Little About Us........

     We, David and Christine Jernigan met Debbie and Allen Sinclair in March of 2017.  They were planning to retire and enjoy some well earned rest and relaxation.  We had been looking for a hydroponic farming opportunity for some time.  We immediately fell in love with every aspect of the farm and business that Debbie and Allen had worked so hard to build! It's our intention to continue running the business in the same manner the Sinclair's were!

Farm Background: In 1993 the Sinclair's purchased a 25 acre farm nestled in the beautiful and peaceful Shenandoah Valley of Virginia and named it Sinclair Farm.  We have no immediate plans to change the name. They moved to the farm full time in 1995 and began dedicating all their time to the growing of healthy and flavorful foods while using earth friendly sustainable practices.  In effort to continually reduce their carbon footprint on earth, they installed a solar system, state-of-the-art water reclamation system, and regularly used their compost and organic methods to produce nutritionally rich foods.  We are continuing all those same practices as we grow the business!

Our Location On Earth.........

     The Shenandoah Valley has a long rich history of agriculture and major Civil War battles. From our farm, we look West to the rugged Appalachian Mountains and East to the rolling Blue Ridge Mountains.  The historic Shenandoah River flows through the valley to empty into the Potomac River and then to the Cheasapeake Bay.  We are pleased that our farming practices contribute to the health of the Cheasapeake Bay watershed. 

What We Produce and How..........

     We produce vegetables in our gardens during the Spring, Summer, and Fall.  We also grow vegetables in our greenhouses on a year-round basis using both hydroponics and soil.  During the winter we heat our greenhouses primarily with wood and hope to further the use of alternative energy sources such as solar, geothermal, and wind to decrease our carbon footprint.  Our growing methods include the use of organic products to control pests and fertilize our crops.  We take pride in being able to walk through our greenhouses and gardens, harvest a fruit or vegetable and enjoy it while on our walk and feel good about the safey of the food because of our growing practices. 

We have been growing fresh, nutritious, delicious food using natural sustainable earth friendly practices since 1999.  In doing so, we are committed to providing you with the best produce, pastured free-range eggs, poultry, artisan cheese, honey, and meat from our farm and partner farms.   Our poultry, dairy and meats are raised in a pastured environment without the use of added hormones, antibiotics, or animal by-products.

Our soil is amended with organic certified materials to include organic certified nutrients that feed the micro-organisms in the soil which are essential to maximize the nutrient health of our crops which, in turn, benefit your well being.  Our greenhouse vegetables are grown for taste and nutrient value rather than a focus on quantity production. 

Where You Can Find Our Products.......

     We offer our vegetables, eggs, poultry, value added foods, and those of other local farms at our farm, through our Community Supported Agriculture (CSA) program and wholesale to various restaurants and retail locations that support small family farms.  We invite you to email us for further details.

Our Mission is to..

Grow and produce safe, healthy, flavorful food that will encourage folks of all ages to know and appreciate local food "harvested at the peak of flavor" and treat our customers with respect and integrity while improving our land.


What's Fresh

New recipe: Simple Delicious Kale Salad with Lemon Vinegarette

May 19th, 2018

Ingredients 1 bunch of kale 2 carrots, shredded 1/2 cup chopped walnuts 3/4 cup dried cranberries 2 tablespoons lemon juice 2 tablespoons apple cider vinegar 2 tablespoons extra virgin olive oil 2 te


New recipe: Spinach and Feta Mini Frittatas

May 19th, 2018

Ingredients 4 cups baby spinach 1 tsp. butter 1 medium portabello mushroom, chopped ¼ cup green onions, chopped 6 large eggs, beaten ½ cup 2% milk 3 Tbsp crumbled feta cheese ¼