Signs of Spring
As we watch the new greenery emerge from the trees and plants and gardens, we’re excited to share what’s next for Heyday. We’re (Craig and Alice) moving on this month (Alice working at Islandwood and doing technical writing and communications consulting and Craig doing landscape architecture consulting) after managing Heyday since 2011. We’ve been living on the farm and developing the infrastructure and systems that have created the capacity to make the small farm work. From the beginning, we shared Steve and Ty’s passion and vision and worked enthusiastically to build the operation from the ground up. And now we’re looking forward to seeing Heyday move to the next level.
Before we tell you what’s next we want to let you know that our primary feeling as we move on is one of gratefulness. We so appreciate everyone who came with us on this journey and who join us in eagerly looking forward to Heyday’s next phase. We cherish this community and this place and the local food that this place offers.
The owners of Heyday Farm, Steve Romein and Ty Cramer, have an enduring vision that small-scale farming can be sustainable — environmentally, financially, and ethically. Behind that vision is a commitment to deepening consumers’ connection to the source of their food. On just 30 acres, Heyday Farm produces vegetables, fruit, eggs, cheese, and meats, and offers opportunities for community members and tourists to experience a working farm through meals, classes and events, and overnight stays.
The farm has always focused on being a “Closed-Loop Nutrient Management” system, one that brings nutrients from the soil into plants, from plants to animals, and ultimately, to humans. The idea is to process farm waste back into a healthy source of nutrients for plants and livestock alike, while protecting water quality and conserving resources. Integrating crops and livestock on one small farm contributes to the farm’s sustainability on two levels — by minimizing the environmental impact and diversifying income.
Today, Heyday begins a move to a new model of sustainability, taking a giant leap towards operationalizing that original vision with the expansion of each of its four separate but intertwined enterprises: Heyday Farm, Heyday Farm Creamery, Heyday Farm Store, and Heyday Farm House.
Brian McWhorter of Butler Greens will take charge of agriculture, eggs and meat at Heyday. Brian has deep roots in farming and many years of experience. He’s considerably impressed with where Heyday is now, and is looking forward to making the most of the infrastructure that has already been set up.
It’s the love of food that fuels Brian’s commitment to farming education and community-building. Getting “real, healthy food” to the consumers is what drives him. Brian met Steve and Ty five years ago while serving on the board of Friends of the Farms. He visited Heyday when it was first conceived and is pleased to be partnering with them now.
Heyday Farm House
Tadao “Tad” Mitsui, a native Bainbridge Islander who grew up farming, fishing, and foraging, was looking to open a restaurant when he was invited to consider joining Heyday. Now he’s leading the Heyday Farm House, cooking meals, catering special events, preparing food for the Heyday Farm Store, and managing the overnight guest rooms.
Growing up, Tad picked berries on historic Bainbridge farms, and spent time on his grandmother’s farm preserving. He looks forward to being a part of building a bridge between the old and new generations of Bainbridge Islanders.
Heyday Farm Creamery
John and Vicky McGarrity are thrilled about their upcoming move to Heyday. For the past seven years, they’ve operated Hansville Creamery, managing a herd of goats and sheep and making cheese on their 5 ½ acres. Next week, their herd will join the cows at Heyday, and John & Vicky will move with them.
The McGarritys were aware of Heyday and were interested in expanding their small operation. As founding members of Kitsap Fresh, an organization that promotes products from local farmers and craftspeople, they are steeped in the local food culture and committed to developing relationships that make small farms sustainable.
You’ll soon see more Heyday Farm produce, meat, cheese, and eggs on local menus, and in the Heyday Farm Store, which will be open six days a week in the coming months.
Our Farm Store at Lynwood Center on Bainbridge Island is currently on winter hours, yet still stocked with delicious farm fresh food. Come see us Thursday through Saturday, 9 a.m. to 6 p.m.
Join us for an upcoming event or schedule your own. We also have lovely rooms for rent both on the farm and at Lynwood Center above our Farm Store. We offer a stunning location and the freshest, local and seasonal food around.