With spring in full swing, we're planting the seeds for another abundant season at Heritage Farm! This year, all 11 acres will be in production, growing a vibrant mix of fresh produce, including corn, carrots, winter squash, cabbage, peppers, zucchini, cucumbers, Ananas melons, pumpkins, eggplant, and green beans. Over the next few weeks, more than 2,500 plant starts will go into the ground, allowing us to begin harvesting earlier from our mixed veggie field.

This season, we're also celebrating a legacy gift that will have a lasting impact on our farm. After moving to Vancouver to be closer to her daughter Cheryl, Barbara Wood became deeply connected to our work. She was so inspired that she updated her will to include a $150,000 donation dedicated to our farming program. Her gift will allow us to purchase a much-needed tractor and essential equipment, ensuring we can continue growing fresh food for years to come. In honor of Barb’s husband, a race car driver who kept his equipment spotless, we’ll be implementing an on-site maintenance plan to uphold those same standards. And in true Buckeye spirit, every piece of equipment will proudly display an Ohio State Buckeye sticker—just as Barb wished.

Our produce recovery efforts have continued through the winter thanks to our gleaning partnership with the Vancouver Farmers Market, and we’re excited to launch our Sunday volunteer days in early June. Many of these local farmers have also partnered with us through the Local Food Purchasing Assistance (LFPA) program, which has unfortunately been defunded for 2025-27. While this creates challenges for local farmers, we’ve secured additional state funding to continue purchasing fresh, locally grown food this spring. This funding, available through June 2025, will allow us to expand our sourcing to include local meat, honey, canned goods, and herbs.

Additionally, we’re excited to pilot a Free Food Farmers’ Market this May at The Craig and Linn Dee Stein Vision Center! This initiative will give local farmers a space to share their harvest while offering our clients more choice in fresh, local foods. Any surplus will go into distribution, ensuring that nothing goes to waste.

As we prepare for another season of growing, harvesting, and sharing food, we’re grateful for the farmers, volunteers, and supporters who make this work possible every year!