In 1987, the DeVaults started Pheasant Hill Farm by siphoning water with a garden hose from 55 gallon drums in the back of an old pickup to water-in sugar snap peas in roughly-tilled ground. They sold produce at their local farmers’ markets, began a CSA and served as the resident farmers and educators in the community. Regardless of what they grow or raise, small farms and small farmers live or die by the strength of the community they cultivate. At Portch Tea, we remain small farmers and this remains our mandate. We have grown our business organically, by creating and meeting demand. By innovating and constantly striving to exceed expectations. It takes a long time and a lot of work to get from seeds sewn in early spring to a fall harvest and hand-processing before we can even begin to make a product. Our purpose-built production space is now also a licensed Limited Winery, which adds an extra dimension to what we offer to our community in the very same space that we grow and brew and live. Our community support has led to more farm events, including yoga, live music, and “The Country Mile” sunflower and wildflower trail.
