About the Farm
The farm on Honeyhill was originally settled in 1848 and is now owned and operated by Fred and Sue Forsburg since 1978. It’s named for the hill upon which it sits—Honeyhill. There are no beehives here!
The foundation of the farm’s operations is gourmet quality hard-necked garlic. Our soil imparts a rare quality that is most suitable for growing very tasty and long keeping garlic, the French call this terroir. Heirloom and old standard tomatoes, leek, lettuce and sweet peppers round out the selection of vegetables.
Except for limited use of modern technology, today’s farm operations would not surprise our predecessors. Animals forage on a salad bar in predator protected natural pastures as nature intended. No antibiotics, chemicals, animal byproducts, or growth stimulants are used in production. Processing of meats is carefully accomplished by a skilled small family operation.