After returning to the States, Karyn enrolled in the sustainable ag
program at Evergreen State College, and worked on Evergreen's
organic farm as she studied. She eventually became the farm's
caretaker, living on the farm full time. "The farm manager who
had operated a farm in Chehalis took me under her wing," says
Karyn. "She taught me about managing people, looking at the
books and planning production. Having a female mentor in farm-
ing was unique and something I value to this day."
At 27, Karyn leased a small vegetable farm in Chimacum, Wash-
ington, and two years later found her own property after seeing a
For Sale sign down the road. She lived alone on the land in a travel
trailer for six years as she built the untilled, grass-covered ground
to 17 acres of organic row-crop vegetables and flowers. Today,
Red Dog Farm employs 15 people from July to September, which
drops to four in January and grows again in the spring. Karyn also
raises weaner pigs through the summer for local customers.
Capturing the markets
Karyn has always been passionate about selling locally. She
diversifies offerings at farmers markets and dozens of small
grocery stores, restaurants and caterers. Her CSA (community
supported agriculture) program has over 100 members. "In this
community, we have a ton of support," she says. "Many of my
CSA customers love that I'm a woman and that's what got them
invested in the farm in the first place."
Today, Red Dog Farm sells at the farmers markets in Chimacum
and Port Townsend, and has an honor stand on the farm. Key
City Fish Company has even added Red Dog Farm produce to its
regular delivery schedule for restaurant customers in Seattle.
"The Seattle market is always looking for something new and
different," says Karyn. "They love to put Red Dog Farm on their
menus and talk about all the different things we grow."
feature story
7 Northwest Farm Credit Services
