For over a decade, Dan Sullivan has been working on organic vegetable farms, and has also been involved in other areas of food production and marketing. Always seeking knowledge and deeper understanding, he has come to realize that with every season comes a whole new set of questions to answer. After years of operating field equipment and working on a (relatively) large scale, he began to call into question the “sustainability” of the farms he has worked for. Combined with a love of quality ingredients and for eating, Black Locust Farm is a project designed to re-assess some of the practices Dan has learned over the years by growing smaller quantities of specialty vegetables and herbs in a diversified structure.
Black Locust Farm aims to provide small restaurants, store fronts and value-added product manufacturers with high quality, regionally adapted and sustainably raised ingredients picked to order or even grown to order. The farm is working towards creating resilience in our food system by growing a diversified set of regionally adapted crops, focusing on soil building practices and saving seeds when practical.