Vegetables. Herbs. Fruits. Flowers. Bil and his wife, Kate, grow it all on their 15-acre organic farm. Their crew is small, but with sustainable growing methods, their output and impact on the community are anything but.

While Bil spends his time “flipping beds” – mowing, tilling, fertilizing, flame weeding and replanting – another crew member might be watering or seeding in the greenhouse. Someone else might be harvesting. Their workdays are long. But Bil is proud of the amount of food that small farms like his can produce.

He also enjoys sharing his knowledge with others, through field trips for kids and learning opportunities for aspiring farmers. His CSA has 300 members and is part of a farm-to-pantry program that supplies local food banks.

“We do everything as locally as possible,” says Bil. His harvests go back to the community too via farmer’s markets, local restaurants and even an area brewing company.

Hard work? Yes. But harvesting is Bil’s favorite task. “I like seeing the fruits of labor,” he says. “A lot of the work that I do is mundane. I’m just playing in the dirt all the time. But getting to harvest and see the beautiful things that we grow is fun. I enjoy that.”