WELCOME TO OUR FARM

Lewis Farm is a diversified organic vegetable and pasture-based livestock farm that provides produce, meat, and eggs to the Wardensville Garden Market, Mack’s Bingo Bakery, Mack’s Bingo Kitchen, and other local outlets. Our farm serves as a living classroom for our Junior Crew (local Appalachian Youth participating in our program), where they’re involved in all aspects of production, gaining hands-on, real-life experience. They learn organic vegetable growing practices and sustainable agriculture techniques, as well as how the farm interacts with and is integrated into the larger ecosystem.

Our farm sits on land originally inhabited by the Massawomeck and officially established as the Frye Farm in the early 1800s by one of Wardensville’s founding families. This 100-acre farm site is bordered by the Cacapon River. Much of this acreage is Certified Organic pasture land consisting of rich floodplain soil, upon which we grow our pasture-based livestock. We are currently growing over 75 different varieties of vegetable crops on one intensively managed acre, utilizing multiple-season extension structures to grow year-round.

Shop our products at the Wardensville Garden Market!

For wholesale inquiries, email info@lewisfarmwv.org

THE MAKING OF LEWIS FARM

THE GENESIS OF FARMS WORK WONDERS

As the name implies, Farms Work Wonders originated with a farm. In 2016, Lewis Farm began with a small garden, a greenhouse, and a desire to provide ten jobs for local Appalachian youth. Our original 11 Junior Crew and a handful of full-time staff worked the fields of the historic Frye property with the Cacapon River running along its edge. Our early crops mainly consisted of potatoes, tomatoes, beets, okra, lettuce, and herbs, which we proudly displayed at our roadside farm stand, the Wardensville Garden Market.

By the end of 2016, we had set up our first gothic-style, climate-controlled high tunnel, which served as a greenhouse space for starting seeds, allowing us to extend our season and expand our vegetable production. We quickly outgrew that space, adding two additional high tunnels for indoor garden beds and expanding our production fields by the end of 2018. We also upgraded and grew our cold storage buildings to three different temperature-controlled units with a bigger and better packhouse for selling, washing, and packaging produce. After many months of preparation and hard work, we officially became a USDA Certified Organic vegetable farm certified by OEFFA (Ohio Ecological Food and Farm Association) in 2019.

With our new growing infrastructure, we could significantly increase vegetable production. This allowed us to offer more organic produce in our market and supply local restaurants and cafes. In fact, many of the delicious baked goods and “from the farm” dishes at Mack’s Bingo Kitchen + Bakery feature our farm-grown organic produce. 

We closely collaborate with our culinary team to create our annual crop plan and seasonal menu offerings through weekly farm walks. You can witness this connection in action at our seasonal Hilltop Supper on-farm dining events.

During our peak season, our retail space expands beyond the market with our monthly Farm Stand, returning to our original roots! You can visit us at our Farm Stand or take a tour of Lewis Farm at our Second Saturday event series (May-Oct), where we host local vendors, musicians, artists, and makers alongside products from our sister enterprises. We love interacting with customers and sharing our passion and knowledge of good food through events like these.

This year, we decided to bring livestock to Lewis Farm, starting with a pasture-raised poultry program. Laying hens and broiler chickens spend their lives on grass, providing sanitation services and depositing nitrogen into our pasture land. Beginning in the summer of 2024, we will also provide eggs, whole chickens, and turkeys (seasonally available) to our sister enterprises, Mack’s Bingo Kitchen + Bakery and the Wardensville Garden Market.

All enterprises in the Farms Work Wonders family reinvest 100% of their profits back into their youth programming. These include the Wardensville Garden Market, Lewis Farm, Mack’s Bingo Kitchen, Mack’s Bingo Bakery, and Dakota Glass Works.

MEET OUR FARM MANAGER: HANNAH PIKE

Originally from Georgia, Hannah grew up with her hands in the soil, spending her summers working on farms from an early age. At the University of Georgia, she studied Plant Biology and Anthropology, drawn to learning about the systems that connect humans to their environments and food sources.

Hannah came to us in 2022 from a farmer training program in Colorado focusing on regenerative systems for vegetable and livestock production. Hannah has farmed vegetables in Georgia, New Hampshire, and Colorado and worked in winegrowing in Northern California and New Zealand. Her farming style focuses on low-till, human-scale systems, which prioritize soil health and resilience, whether that’s in the vegetable field or out on pasture. Rather than solely utilizing machinery, farming at a human scale creates space for relationship and community building amidst the workflow.

“I love working with my hands and the physicality of farming, but I mostly grow food to cultivate connections with my community. I believe we have an opportunity to connect intimately with one another in growing and sharing food. The best part about my job is seeing the Junior Crew make those connections themselves and often grow in confidence when they realize how much they’ve learned by doing.”

 

 

MEET OUR FARM MANAGER: HANNAH PIKE

Originally from Georgia, Hannah grew up with her hands in the soil, spending her summers working on farms from an early age. At the University of Georgia, she studied Plant Biology and Anthropology, drawn to learning about the systems that connect humans to their environments and food sources.

Hannah came to us in 2022 from a farmer training program in Colorado focusing on regenerative systems for vegetable and livestock production. Hannah has farmed vegetables in Georgia, New Hampshire, and Colorado and worked in winegrowing in Northern California and New Zealand. Her farming style focuses on low-till, human-scale systems, which prioritize soil health and resilience, whether that’s in the vegetable field or out on pasture. Rather than solely utilizing machinery, farming at a human scale creates space for relationship and community building amidst the workflow.

“I love working with my hands and the physicality of farming, but I mostly grow food to cultivate connections with my community. I believe we have an opportunity to connect intimately with one another in growing and sharing food. The best part about my job is seeing the Junior Crew make those connections themselves and often grow in confidence when they realize how much they’ve learned by doing.”

Shenae Frazier - Market Manager

MEET OUR ASSISTANT FARM MANAGER: ABBYE PRELIP

Hailing from the Shenandoah Valley of Virginia, Abbye always felt a deep connection to and appreciation for the natural world around her. In her undergraduate studies at Eckerd College in St. Petersburg, Florida, Abbye found herself gravitating towards the field of sustainable agriculture, which eventually led her to an apprenticeship on an Organic farm on the Big Island of Hawaii. This experience solidified how she wanted to use her Environmental Studies degree post-grad, and she has been working in food-systems ever since.

Before joining the Farms Work Wonders team in February of 2021, Abbye worked on another Organic vegetable farm over the mountain in Virginia, which she credits with building much of the foundational farming knowledge that she uses today. Abbye approaches farming with a mindful, holistic approach; always striving to steward and work with the land, rather than exploiting its plentiful resources. This is one of the many reasons Abbye founded the Flower Project here on Lewis Farm, in hopes of attracting a biodiverse population of pollinators to the area while creating more opportunities for education and joy for our community.

“One of my favorite things about farming is that there are a million and one ways to do it; the key is not being afraid of trial and error and finding what practices work best for you and the land you’re working with. I am immensely grateful that Farms Work Wonders has given me the opportunity to learn and grow here on Lewis Farm over the years, not only as a farmer but as a creative, educator, and leader. The community we are continually building here at Farms Work Wonders is precisely why I was drawn to farming in the first place. Food is connection.”

MEET OUR ASSISTANT FARM MANAGER: ABBYE PRELIP

Hailing from the Shenandoah Valley of Virginia, Abbye always felt a deep connection to and appreciation for the natural world around her. In her undergraduate studies at Eckerd College in St. Petersburg, Florida, Abbye found herself gravitating towards the field of sustainable agriculture, which eventually led her to an apprenticeship on an Organic farm on the Big Island of Hawaii. This experience solidified how she wanted to use her Environmental Studies degree post-grad, and she has been working in food-systems ever since.

Before joining the Farms Work Wonders team in February of 2021, Abbye worked on another Organic vegetable farm over the mountain in Virginia, which she credits with building much of the foundational farming knowledge that she uses today. Abbye approaches farming with a mindful, holistic approach; always striving to steward and work with the land, rather than exploiting its plentiful resources. This is one of the many reasons Abbye founded the Flower Project here on Lewis Farm, in hopes of attracting a biodiverse population of pollinators to the area while creating more opportunities for education and joy for our community.

“One of my favorite things about farming is that there are a million and one ways to do it; the key is not being afraid of trial and error and finding what practices work best for you and the land you’re working with. I am immensely grateful that Farms Work Wonders has given me the opportunity to learn and grow here on Lewis Farm over the years, not only as a farmer but as a creative, educator, and leader. The community we are continually building here at Farms Work Wonders is precisely why I was drawn to farming in the first place. Food is connection.”

MEET OUR LIVESTOCK COORDINATOR: PAIGE FRIDLEY

Paige grew up in Pennsylvania, raising livestock and actively participating in her local 4H and FFA (Future Farmers of America) chapters. This experience led her to pursue a degree in Animal Science at Potomac State College of West Virginia University.

After graduating, Paige embarked on a journey that took her to various corners of the United States. She first found herself in Wyoming, where she lived and assisted in grazing and caring for 1000 yearling steers. Her next stop was Kansas, where she worked for a large swine operation and in retail. She even had the opportunity to ride pens at a feedlot where she tended to sick cattle. Her journey continued to West Virginia from Montana, where she lived and assisted on a cattle ranch, gathered large pastures, branded and vaccinated calves, and maintained the herd. Paige’s heart remained with cattle throughout her journey, but she always found joy in all aspects of livestock production. She eventually found her way to Lewis Farm and is now serving as an integral part of developing their livestock program.

“I discovered my passion for agriculture and livestock at a young age, and if I can help more youth find those passions, then that is something I want to do. Educating youth about agriculture and livestock is crucial to have individuals with the knowledge to grow and improve the industry. This will forever be a goal of mine.”

Shenae Frazier - Market Manager

MEET OUR LIVESTOCK COORDINATOR: PAIGE FRIDLEY

Paige grew up in Pennsylvania, raising livestock and actively participating in her local 4H and FFA (Future Farmers of America) chapters. This experience led her to pursue a degree in Animal Science at Potomac State College of West Virginia University.

After graduating, Paige embarked on a journey that took her to various corners of the United States. She first found herself in Wyoming, where she lived and assisted in grazing and caring for 1000 yearling steers. Her next stop was Kansas, where she worked for a large swine operation and in retail. She even had the opportunity to ride pens at a feedlot where she tended to sick cattle. Her journey continued to West Virginia from Montana, where she lived and assisted on a cattle ranch, gathered large pastures, branded and vaccinated calves, and maintained the herd. Paige’s heart remained with cattle throughout her journey, but she always found joy in all aspects of livestock production. She eventually found her way to Lewis Farm and is now serving as an integral part of developing their livestock program.

“I discovered my passion for agriculture and livestock at a young age, and if I can help more youth find those passions, then that is something I want to do. Educating youth about agriculture and livestock is crucial to have individuals with the knowledge to grow and improve the industry. This will forever be a goal of mine.”

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