In 2002, Woody and Jackie Crenshaw bought the land that would eventually become Riverstone Organic Farm. They spent years restoring it from neglect and overgrazing, and in 2009 began to grow certified organic vegetables. In 2019, the Crenshaws stepped back, leasing the property to Tiffany Thompson and her husband Alex Hessler.

Tiffany had managed the educational organic vegetable farm at the University of Kentucky for five years before moving to Virginia in 2016. After seven years as an instructor in the School of Plant and Environmental Sciences at Virginia Tech, Alex now also works full-time on the farm. Both Tiffany and Alex hold master’s degrees in horticulture from the University of Kentucky. They live in the farmhouse at Riverstone with their young son, Clay.

“We share a passion for sustainable and organic agriculture and hope to build a life with our son that is steeped in nature, family and community on the farm,” Tiffany says. “Clay already LOVES to find things to snack on from our fields: peas, green beans, sweet corn, watermelon, peppers, tomatoes, carrots, even turnips!”

Riverstone has just under 40 acres of certified organic land; 18 acres of that are currently farmed. They also grow perennial crops, have a heated greenhouse for propagation, and use seven high tunnels (two heated and five unheated) for season extension. Plans are under way for four more unheated tunnels.

Vegetables are sold through the Blacksburg and Floyd farmers markets, the farm’s own CSA program, local and regional wholesalers, small groceries and restaurants in Roanoke and the New River Valley, and LEAP’s Farm Share. Riverstone also has an on-site farm store that’s open daily, year round, from 9 am to 7 pm. The store offers vegetables, meats, and food products such as preserves, granola, and frozen soups made in their certified kitchen. Find out more about what Riverstone Organic Farm grows at their website:  https://riverstoneorganicfarm.com/