The farm, established in 1986, taps the full potential of the land using methods and material benefiting the entire whole (organic/biodynamic) rather than focusing solely on short-term profits. The emphasis has always been on improving the land.
Buying the farm and one of the first certified organic farms in Virginia, now Certified Naturally Grown, we grow and maintain our land with respect to sustainable environmental practices. We focus on incorporating sustainability into all aspects of our operations. We compost all organic waste; use recycled, tree-free, biodegradable and organic products. We utilize an alternative waste-water treatment system and eliminate all toxic and environmentally hazardous chemicals from our restaurant and farm operations. We educate and encourage our employees to share our sustainable environmental practices. Our philosophy is simple: quality produce, the freshest and finest seasonal ingredients, support for small local artisan growers and producers and utilizing our farm as the pantry. We continue our commitment to an agriculture and society that strives for an ecological balance with nature. We create a living environment where the individual parts add up to a harmonious whole – a place where nature takes care of the details. These practices enable us to reduce food miles, believing that what you eat should be grown within 100 miles of where you live, and share our vision with local farmers. We farm so that we can provide the majority of the vegetables, and some small fruits including blueberries, raspberries and blackberries, in our restaurant.
The Restaurant at Patowmack Farm is committed to our environment. Promoting organic growing practices and combining it with our support of local farmers who share our vision of sustainable agriculture – gives the chef the ability to create menus based on the finest and freshest ingredients.
Spring Season: asparagus, peas, radishes, greens, spinach, lettuce, broccoli and chard. Strawberries are ripe beginning in May.
Summer Season: Corn, tomatoes, squash, peppers, cucumbers, okra, eggplant and fruits; blackberries and blueberries.
Fall Season: Winter squash is ready in September and October. Eggplant, peppers, apples, pears, peaches. Again, expect to see some of the Spring crops.