Riverbank Farm, situated amidst the scenic landscape of Roxbury, Connecticut, carries a storied agricultural legacy that dates back to colonial times. Over the centuries, this fertile land has nurtured generations of farming families who once raised dairy cows and cultivated essential crops. Today, Riverbank Farm thrives as a certified organic operation, enriched by the nutrient-rich soil of the Shepaug River valley, proudly producing an impressive array of vegetables, herbs, and vibrant cut flowers without the use of synthetic fertilizers, pesticides, or herbicides.

At the heart of Riverbank Farm is the dedicated partnership of owners David and Laura Blyn. David’s journey to the farm began in 1989 when, initially captivated by the land's beauty while intending to pursue carpentry, he planted his first modest half-acre garden. By 1991, his passion had blossomed into full-time farming. Laura, who joined David after their serendipitous meeting during a produce delivery in the summer of 1996, brought with her deep agricultural knowledge and a shared enthusiasm for sustainable living. Together, the couple has weathered countless challenges—harsh weather, wildlife incursions, and long, demanding days—to establish a flourishing, resilient farm that reflects their profound love for the earth and each other.

Beyond cultivating crops, David and Laura have created the Riverbank Farm Kitchen, an innovative culinary endeavor that transforms their fresh harvests into delicious vegetarian dishes and fermented specialties. Their commitment to sustainable agriculture also extends to nurturing future farmers through a comprehensive apprenticeship program, equipping enthusiastic learners with the skills needed to run their own sustainable market gardens. David and Laura firmly believe that the bounty of Riverbank Farm nourishes not only the body but also fosters a deep, lasting connection to the land.

Vegetables:

• Arugula
• Lettuce
• Beans
• Sugar snap peas
• Beets
• Carrots
• Cabbage
• Salad mix
• Garlic
• Onions
• Winter squash
• Sweet and hot peppers
• Cherry, beefsteak, and heirloom tomatoes
• Eggplant
• Watermelons & cantaloupe
• Leeks
• Radishes
• Spinach
• Kale
• Swiss chard
• Zucchini
• Summer squash
• Turnips
• Celeriac
• Cucumbers
• Pumpkins & winter squash
• Shallots
• Potatoes (gold, red, blue, fingerling)
• Sweet potatoes
• Parsnips

Fruit:

• Strawberries
• Apples (small orchard on-site)

Herbs:

• Assorted herbs (specific types not listed)

Flowers:

• Organically grown cut flowers

Prepared Foods (Riverbank Farm Kitchen):

• Vegetarian soups
• Salads
• Hummus
• Pestos
• Fermented products:
  • Pickles
  • Ginger carrots
  • Salsa
  • Kimchi
  • Sauerkraut

Other Products:

• Honey (from on-site honeybees)
• Hay