You Say Tom-ayto, Harrisons Say Yummus
Farm at Red Hill Turns Hothouse Spoils into Cool Spreads
By Warren Rojas
Photography by Kate Bohler
Though still fairly new at the agriculture game, Wendy Harrison knew she’d need more growing time and space than the five-acre farm she and her husband, Richard, began working six years ago could reasonably support if they were going to give this full-time farming thing a fair shake.
The solution: greenhouses.
Their three grow houses—erecting a fourth remains atop Richard’s honey-do list—have, to date, supplied them with enough fresh produce to get their gourmet salsas and spreads off the ground.
They currently produce a half-dozen different hummus, including: plain (top seller), roasted red pepper, sun-dried tomato and basil—a firecracker fueled by cayenne embedded within the robust, tomato-heavy mixture—green olive, roasted garlic and jalapeno.
Next up: a pair of white bean-pesto dips poised to debut this summer.
The Farm at Red Hill hummus is available locally at Whole Foods Markets. To learn more about The Farm at Red Hill, visit:
www.localharvest.org/the-farm-at-red-hill-M17740
(June 2011)
2 Responses
Benita Says:
February 9th, 2012 at 12:07 am
February 9th, 2012 at 12:07 am
I love your hummus with olives it is delicious. I was not a hummus believer, until I had the opportunity to try Red Hill Farms. Wonderful! Now I can’t seem to find it in the stores. I believe I first purchased at Whole Foods. Where do I go now?
February 15th, 2012 at 2:22 pm
Benita -
It is still at all the Whole Foods stores in the mid-Atlantic. Usually it is in the produce department. If you can’t find it on the shelf please do ask someone in the store. We deliver fresh each week, so if it is sold out one week it will be restocked shortly!