My family moved to Athens, Greece when I was in high school, where my father taught Social Studies. My mother also was open minded and our family welcomed assorted traveling visitors from various countries. My farming may have been inspired by seeing Greek shepherds guiding sheep or turkeys down city streets; or maybe it was the sights and smells of fruits and vegetables piled high on tables at weekly farmers' markets in the 1970's. I became vegetarian when I was sixteen, and I cook exceptional vegetarian meals relished by vegetarian and non-vegetarian friends and family.

My husband John and I farm organically because we like eating and growing quality food. We like working for ourselves, working outdoors, and working with other people.

Our three adult children have all worked on our farm, and our daughter still does.

We love our land because we farm fruits and vegetables beside the woods with deer, foxes, and herons, but we're only minutes away from the International Chapel Hill, Carrboro, Durham, and Raleigh.

We're friends with the folks that own a Mexican restaurant only a mile away, so when we need the occasional break, we can relax with a delicious lunch or dinner served by agreeable people.

Staying with us is like visiting friends on a farm, and we love to share our life. Walk in the fields past growing vegetables, stroll past our blueberry bushes, or dip into our forest to see stacks of logs growing shiitake mushrooms. As with any farm, the season that you visit determines what we'll have growing.

We prepare and eat our organic vegetables and included in our fee is the choice to fix yourself a light breakfast in our kitchen, using fresh eggs from our hens if you wish.

We also offer the option of purchasing lunches and/or dinners from us so guests may eat meals with us rather than going daily to local restaurants.