Max Fields and James Plate grew up in inner-city Denver, Colorado. Both left the city, making a run for the hills in pursuit of agricultural experience. Beginning their education at Fort Lewis College in 2009, both were studying agriculture when they met Beth LaShell, who gave them the opportunity to work at the Old Fort in Hesperus in 2010. Fields and Plate participated in the first year of the incubator program at the Old Fort, where they could lease land for agricultural production and gain access to business resources for the 2013 growing season.
With their passion rooted in generating an economically viable local food system for producers and buyers, Fields and Plate work hard to produce food and market it locally while insuring the health and longevity of the land they grow on through sustainable farming practices. Despite the fact that they may track mud everywhere they go, working with Fields and Plate can be rewarding as they provide a positive spirit and push for open communication in an effort to provide products and services that suit all parties effectively.
ABOUT OUR FARM
Fields to Plate strives to grow the vegetables that work appropriately with the climate southwest Colorado presents. Growing at 6,600 ft limits our growing season to around 100 frost-free days. This fact restricts our crop selection and growing styles. In an effort to extend our season of sale we utilize a cold storage root cellar to store produce in the most efficient way. This enables us to store produce for up to sixth months if need be. We also implement rotational grazing practices with our lamb operation in order feed the soil that we rely on to grow delicious vegetables.