What We Do

We grow and sell farm fresh food and offer field to table events, cooking classes, and professional and family retreats for our island community and visitors near and far who want to understand, experience and celebrate our region and the food we produce.

Our People

Tadao Mitsui

Tadao Mitsui

Proprietor & Executive Chef

While growing up on the island I always valued the closeness of the community to local farms.

Having spent most of my cooking life in traditional kitchen settings, coming to work on the farm is a breath of fresh air. As a child I would ask my father for a snack and funny enough I would ask for salad. Now that I have three young children the importance of educating them about the connection of farms to the community is apparent. My children love to eat produce and berries right from the plant like I once did and now I am fortunate to be part of a uniquely beautiful farm to have them learn and grow on.
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Tifanie Mitsui

Tifanie Mitsui

Farm House Beverage Director

I’m an Islander for life. My family moved from Seattle to Bainbridge when I was 5.

When I was 14 a family friend offered me a summer job at their cheese company, which began my work in the food industry. Through island hopping and traveling around the world, I’ve developed a love for good food and wine. I keep coming back to food and service amid all of the other passions I’ve pursued. I’ve been a personal cook and housekeeper, personal assistant for a production company, bartender, food server, preschool teacher, nanny, to now being a mom of four and the Beverage Director at Heyday Farm.  I love what I do here on the farm, in this picturesque setting. Heyday’s sense of farm to table hits home for me. I love simple, clean, local food, and love to share it with my children. It’s amazing to get out in the garden and see the whole circle, seed to plant to compost back to soil.
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Shari Stoddard

Shari Stoddard

Farm House Event Manager

As a native Bainbridge Islander I have had the good fortune of enjoying the Island’s bounty as far back as I can remember.

As a young girl my best friend and I would get dropped off at the strawberry fields, pick and eat ripe berries all day, then go home and turn them into delicious strawberry shortcakes to sell right outside our front door. When I became a mother, my daughters would pick buckets of berries from our driveway to bake into our famous “driveway” pie, a favorite that is still requested when hosting friends and family. I’m so happy to be a part of a farm that has been restored to its former glory. I thoroughly enjoy the role of host and getting to share this special place and delicious food with our guests. See you on the farm…
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Nick Hall

Product Manager

I’m a lifelong Kitsap resident and have lived in Poulsbo since 2011.

With over twenty years of food service experience in Kitsap County and a lover of our local culinary culture, I’m elated to have a position at the very source of our food. Heyday Farm’s philosophy of sustainable farming is in tune with my personal ideology and I’m proud to be part of a team that values community, environmental consciousness and healthy living. In my professional and personal life I find the most satisfaction when utilizing ingredients from locally raised meat, dairy and produce. Food production, preparation and dining comes down to this: eating for sustenance and a three-times-a-day opportunity for community, connection and love.
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Heidi Urish

Farm House Lead Farmer

I’ve always been rooted in the outdoors and being an educator. Growing up in Central Illinois among the farming community and spending my childhood in wide open spaces

helped me establish a deep connection with the natural world and everything I would later pursue. I moved to Colorado to study Natural Resources and Environmental Communication and worked as an outdoor instructor guiding multi-day backpacking trips, furthering my love for the environment.

In 2006, my future husband and I moved to the Pacific Northwest where I earned my master’s degree in education, studying permaculture and integrative skills for sustainable change. During this time, I focused my energy on farm to school curriculum while interning with Educulture Project, located on Bainbridge Island.  I went on to teach at a Seattle middle school that operates a farm on Vashon Island where I realized I was coming full circle back to my roots, and that I was passionate about working with the land and growing food for the community.

That’s how we landed on Bainbridge Island, a beautiful place to raise our children, opportunities to farm, and to bring us back to a simpler way of living. We started our farm, Kaleidoscope, as a family endeavor so that our children can share our love for local food, nature and environmental responsibility.  And now, overseeing the beautiful Heyday Chef’s Garden and sharing what I have learned over the years in workshops is a wonderful extension of my ambition to provide the Bainbridge Island community with fresh, local, naturally grown produce.

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Geoffrey Yahn

Farm House Sous Chef

As a Chef living in the Puget Sound area, Geoffrey Yahn believes one of his most important responsibilities is to consistently learn more.

Geoffrey expands his knowledge and finds inspiration through the simple art of tasting food. By trusting his palette he’s able to reach the essence of each ingredient and develops the most exquisite yet simple parings.

Geoffrey has fond childhood memories of visiting local farms and farmers markets. Even as a child he could appreciate the time and care that went in to cultivating each fruit and vegetable. Stemming from these memories, Geoffrey strives to bring that experience to diners and to inspire guests to seek out local ingredients.

With over twenty-five years’ experience working with a wide range of cuisines and notable chefs such as Jan Burnbam and Jeremiah Towers, Geoffrey has an in depth understanding of what makes a delicious meal. For him, quality ingredients are the foundation for any quality dish.

Geoffrey says there are no secrets in the kitchen, just good honest food prepared with the love that each dish deserves. If you discover a recipe that you can’t live without and want to try it at home for yourself, all you have to do is ask! In the world of Geoffrey Yahn, life is about sharing a love for good food. 

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On the Farm

Heyday Farm was founded in 2011, restoring over 25 acres of historic farmland that had been slated for development. In a unique partnership between farmer and landowner and many local and regional contractors, the turn of the century Pederson farmhouse was painstakingly restored and expertly updated harkening back to an era on the Island when farms were “in their heyday.” In 2013, we were honored for this effort by the Bainbridge Island Historic Preservation Commission with a Blakely Award for outstanding historic preservation efforts on the Island.

In the News

December 12, 2017 – Westsound Home and Garden

Heyday Farm Brings Sustainable Food to the People

by Tess Bolosan Haddon and Darren Strenge

The farm strives to return to the “heyday” of Bainbridge Island farms, when much of the food was locally sourced.

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July 21, 2017 – Kitsap Sun

A Once a Week Treat on Bainbridge Island

by Terri Gleich

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August 1, 2015 – Seattle Magazine

11 Perfect Weekend Getaways Near Seattle

by Nicole Meoli Myles

Pottery Barn meets Little House on the Prairie at Bainbridge Island’s Heyday Farm, where the name of the game is connecting people with the source of their food in an authentic and charming setting.

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VIDEO by Tally Black-Brown.