Hedlin Family Farm
Address: 12052 Chillberg Road, La Conner
Farmstand: Corner of Chilberg Rd. and LaConner-Whitney
Miles off of I-5: 10
Phone: 360-466 3977
Owners: David Hedlin and Serena Campbell
Farm type: 400 acres farmed under conventional management and certified organic production including: Fresh Market: Heirloom tomatoes, mixed fresh fruit and vegetables, fresh herbs, and flowers are produced for sale through their farm stand, farmers markets, CSA subscription and to local restaurants. Commerical crops: Wheat, pickling cucumbers, peas, beet, spinach, and cabbage seed. Organic: Sauerkraut cabbage, barley, and field corn.
From the North on I-5: Exit 230, west on Hwy. 20. Left on La Conner-Whitney Rd., travel 4 mi. Farm is at east entrance to La Conner.
From the South on I-5: Exit 221 (Conway), follow signs to La Conner, about 8 mi. Farm is at east entrance to La Conner.
Farm premises: 25-acre market garden, farm stand, 45-acre organic field and farmstead featuring original 1913 home built by Rasmus and Pothea Koudal, barns and greenhouses including original 1946 greenhouse built by Elizabeth Hedlin.
~FREE~ Festival activities:
- Pony rides
- Vegetable art, Veggie Racing
- Greenhouse and farm tours
- Live Music
- Meet Farmer Dave
Free Samples: Farm fresh pickles and sauerkraut
Learn: Tour farm and greenhouses, learn about tomato, pepper and basil production, conservation practices and wildlife habitat protection.
Food ($): Corn-on-the-cob, bratwurst with local sauerkraut, and Italian sausage with our own peppers and onions, hot spiced cider, cocoa.
Retail ($): Corn, heirloom tomatoes, basil, sweet and hot peppers, cucumbers, eggplant, beets, chard, lettuce, spinach, green beans, onions, shallots, pumpkins, squash, flowers, and local pickles, sauerkraut, relish, milk and cheese.
Farm history: Founded in the early 1900s by grandparents Rasmus and Pothea Koudal, Hedlin Family Farms is currently in its third generation.
AgFARMation: If you eat sauerkraut in Germany, coleslaw in New York, or kimchee in Korea there is a good chance that the seed that produced that crop was grown in the Skagit Valley.