Hopscotch Farm and Cannery
Contact
- Meghan Mix
Quick Facts
Where to Buy
Products
Breeds + Varieties
About the Farm
Background
Meghan started Hopscotch Farm + Cannery in 2017 to blend her passions for farming, cooking, and office work. Initially farming on 8 tiny urban plots, she transitioned to 2 small plots in Jefferson County, leveraging community resources and supporting local landowners. Meghan's background in nonprofit administration equipped her with essential skills for managing the farm, and her decade-long farming experience across Washington, California, and Arizona honed her production methods. The farm aims to support food sovereignty and resilience in the community by producing high-quality, healthy products year-round.
Practices
Operating on approximately 1/2 acre, Hopscotch Farm + Cannery uses human-scale, hand-tended organic and sustainable production methods. The focus is on creating a regenerative growing system that prioritizes soil health, environmental health, and nutrient-dense produce. In the processing kitchen, everything is made by hand in small batches, ensuring quality over quantity. This hands-on approach allows for a personal connection to each vegetable harvested and each jar made.
The Rest
Hopscotch Farm + Cannery participates in the Port Townsend Saturday Farmers Market, offering seasonal produce, pickles, relish, jam, and seasoning salt. The market operates from April through October and November through December. The farm also provides a quarterly e-newsletter and showcases a model that encourages young entrepreneurs to start businesses with limited funding. Additionally, the farm educates community members on food systems, food sovereignty, and small-scale farming.