PRODUCER SPOTLIGHT
REFLECTING ON THE HARD WORK IT TAKES TO FILL OUR STORE WITH WHOLESOME, NUTRITIOUS FOODS - ALL YEAR LONG.
MEET: JUNIPER HILL FARM
Juniper Hill Farm was established in 2007 along the Boquet River in Wadhams, New York, nestled between the Adirondacks and Lake Champlain. What began as a small organic operation has grown into more than 100 acres of NOFA Certified production. That growth has been fueled by community support, hard work, and a deep belief that New York should be fed by New York farmers.
Juniper Hill is the only local producer we can reliably count on for local produce throughout the winter at the Co-op. We hope you enjoy reading about the values that have shaped their growth!
What do you grow?
We focus on the staples people depend on — crisp spinach and lettuce, sweet carrots, vibrant beets, and hearty potatoes — harvested at peak freshness. Summer brings strawberries and blueberries, and our greenhouses allow us to keep greens growing even through the winter months. Our goal is consistency, quality, and flavor in every season.
Do you raise livestock?
Yes. Our pigs are fed surplus farm produce, creating a closed-loop system that reduces waste and produces exceptional organic pork. It’s one more way we make the most of what the land provides.
How has your farm grown over the years?
As demand for local organic food has grown, so have we. We’ve expanded our greenhouse space, increased acreage, and built a dedicated seasonal team of nearly 15 workers at peak production. We’ve also brought 90% of deliveries in-house, giving our retail and restaurant partners dependable, flexible service.
What sustainable practices guide your work?
Healthy soil is everything. We use crop rotation, cover crops like rye and forage peas, and natural pest management strategies to build fertility and protect the land. Investments in solar energy and app-controlled irrigation and heating systems allow us to operate efficiently while lowering our environmental footprint.
How do you prepare for the growing season?
Our season begins long before spring. By mid-January, seeds are already germinating in the greenhouse — tomatoes, greens, and specialty beets pushing up through soil while snow still covers the fields. As the ground softens in March, we begin transplanting, setting the foundation for months of harvest ahead.
How do you extend your growing season?
Three heated greenhouses allow us to grow spinach, swiss chard, lettuce, and parsley through winter. Expanded storage capacity ensures carrots, potatoes, onions, squash, and other root crops remain available well after harvest. This commitment to season extension allows us to supply our partners consistently and reliably.
Where can customers find your products?
We participate in approximately 10 North Country farmers markets each summer and partner with co-ops, restaurants, and grocers from the North Country to Saratoga, Albany, the Hudson Valley — and now New York City through GrowNYC. Our reach continues to expand, but our roots remain local.
How do you support your community?
Community is at the heart of everything we do. We donate surplus produce to local food pantries and kitchens, employ a skilled seasonal workforce, and prioritize relationships with regional buyers who share our values.
Why does local organic matter to you?
In an era of ultra-processed food and cross-country supply chains, we believe fresh, organic produce grown close to home matters more than ever. Our mission is simple: strengthen regional agriculture, nourish our neighbors, and build a food system where New York feeds New York.
PREVIOUS PRODUCER SPOTLIGHT
