Our Story
Full Table Farm is run by Liam Miller, whose passion for growing vegetables stems from a love of good produce and a decade of farming experience. After attending culinary school in New York City and working on farms in the midwest, and Philadelphia, Liam started Windy Hill Farm on the eastern shore of Maryland, where he grew 50 kinds of vegetables and built a CSA program serving the DC area. In 2020, drawn to the beautiful surroundings and great agricultural soils, Liam and his partner Tim moved to Kennett Square to put down roots, both literal and metaphorical - their baby Noa was born one week after they moved into the farmhouse!
The land that is now Full Table Farm has nurtured horses, cows, and now vegetables! With lots of support from neighbors, local restaurants, and the Kennett Square community, our first season kicked off with tomatoes, tomatoes, and more tomatoes, which happen to be Noa’s favorite snack and Liam’s favorite crop to grow. What Liam loves most about small-scale vegetable farming is that no two days are alike, and that there’s something new to learn every day.
Our Practices
At Full Table Farm, we love the soil. Using mostly hand tools, our small but mighty seasonal crew grows about 25 crops on 2 acres of land. We follow organic standards and use low-till methods that preserve vital soil structure. We also use cover crops to build up organic matter, increase nitrogen in the soil, and out-compete weeds: rather than continually working our ten plots, we plant two to four of them with cover crop at any given time. Instead of chemical pesticides, we use insect netting and beneficial insects like lacewings and wasps, to manage pests and keep harmful chemicals out of our produce. We’re super excited about our organically grown strawberries (ready to enjoy in late spring!).
