Willow Brook Farm
Willow Brook Farm, Sauces and Krauts Worth Talking About
Sandra Yerges
Though some may simply see a jar of sauerkraut or hot sauce for what it is, the team at Willow Brook Farm knows that a product they can stand behind is more than just the ingredients inside. It is not only the way the crop is grown that makes a difference but also the attention to the environment and the end consumer of the product. These sustainable beliefs motivate this company to create organic, value-added products with their annual harvest for those in north-central Washington.
Husband and wife pair Eric Wittenbach and Cameron Green are the reason this environment-focused business came to be. They both entered the industry with no hands-on experience, but they desired to make organic farming their new lifestyle. In 2010, twelve years after they stepped into the producing role, Willow Brook Farm was created. At first, the farm was supported by the sales of their fresh crops. It became clear over time, however, that value-added products would provide them with something these existing goods could not.
“I think the reason we really were inspired to do the value-added products is the opportunity to be able to bring in income year-round with a shelf-stable product,” Cameron explained.
Transforming their business to include sauerkrauts and a later release of chili sauces meant there were many changes to be made. One of the biggest projects for the farm was constructing a suitable processing kitchen to make these goods. Once the building was complete, it became the final link connecting Willow Brook Farm’s growing, harvesting, and value-added processing.
Because of this on-site addition, Cameron indicated that “pretty much everything from seed to jar is done on the farm.”
As a year-round business, there is always something to do. The agricultural stages are approached manually by a group of part-time employees, including the vegetable picking and treatment of the land. All of the physical labor devoted to making these products then shifts to the hands-on creation of the value-added products, a task undertaken by Cameron and a full-time employee. All of this work contributes to the business’ goal of exposing the region’s customers to thoughtfully prepared foods.
Being located in the rich green Methow Valley comes with many visual perks for the farm, but it is the people who add to the greatness of the area. Business owners and individuals alike have contributed to the business Willow Brook Farm is today. By placing the farm’s food in their shops or visiting farmers markets, these people have made a crucial difference in the company’s growing operations.
“We have a really awesome and supportive community that’s allowed us to make that our livelihood and to be able to employ other folks,” Cameron shared.
Having on-farm help is what keeps a business moving forward, and the 2020 Value-Added Producer Grant (VAPG) permitted Willow Brook Farm to extend the amount of time their on-farm assistance was available. Typically, the farm would not be able to afford the constant help of a full-time kitchen staff member. With the funding issued by the United States Department of Agriculture (USDA), however, this was not the case.
The COVID-19 shutdowns during this grant caused the farm to speed up the establishment of a virtual marketplace as well. Allotting the VAPG funds toward growing this online enterprise offered more than just sustained business at a difficult time.
“It’s given us the opportunity for folks who maybe aren’t in our local region to be able to check out our farm and our products,” Cameron expressed. “In today’s world, especially for small-scale agriculture, having that presence has been super helpful for us.”
Although they may not be shipping their value-added products to customers’ homes yet, their online order and farmers market pick-up model may change in the near future. As applicants of the 2024 VAPG, Eric and Cameron are hoping to receive another award to introduce doorstep hot sauce shipments. With large promotional and food show plans in the works, they are striving to reach more audiences than ever before.
“Without the VAPG, we wouldn’t feel like we had the capacity to expand that way,” Cameron stated.
This scenario of not having the grant could have happened to Willow Brook Farm had they not met impactful individuals along the way. It was Veronica Baer, a USDA Rural Development workshop speaker, who assisted Cameron during the VAPG process. While taking the time to ensure everything was in order for each of the business’ applications, Veronica showed her that with the right help, the VAPG is attainable.
Once receiving their funds, Mika McLean was another crucial source of guidance for the farm. Her role in simplifying the reimbursement paperwork process was imperative in easing any previous hesitation about it. Both her and Veronica’s assistance made a giant impact, an impact that has ultimately provided the business with a transformative sum of money.
With bottled-up VAPG plans to hopefully be uncovered later this year, Willow Brook Farm has newfound confidence working with the grant. Going from fearing the grant’s documentation process to applying again is a huge leap of trust that Cameron believes more producers would benefit from taking. No matter if it leads to one or many VAPG awards in the future, the choice to apply for this funding helps keep small-town values and value-added goods at the forefront of today’s market.
