Three Springs Farm

Emily Oakley and Michael Appel, the owners of the farm, have a rich background in sustainable agriculture, having worked with community gardening non-profits and interned at Full Belly Farm in California. Emily holds a Masters in International Agricultural Development from UC Davis, and Mike has managed a CSA at Eatwell Farm. In 2003, they moved to Oklahoma to start their small-scale diverse vegetable farm. They have traveled globally to study sustainable agricultural systems and have been active in various agricultural and environmental organizations. Emily served on the USDA’s National Organic Standards Board from 2016 to 2021.

The farm employs certified organic pest control methods and avoids herbicides and chemical pesticides. Crop rotations are used to prevent disease and maintain soil health, while cover crops are planted to prevent erosion, control weeds, and build soil fertility. The farm dedicates more than 70% of its land to wildlife habitat and native ecosystem restoration. They prioritize using certified organic seeds and maintain a focus on healthy soil with minimal external inputs.

The farm sells its produce directly to customers through a Community Supported Agriculture (CSA) program, delivering weekly to Tulsa from April to Labor Day. They also participate in farmer-to-farmer exchanges and work on agricultural and environmental issues during the winter. The farm is located in the Ozarks along Spring Creek, cultivating over 30 crops and more than 100 varieties on 3 acres of land.