Boulder Canyon Organics

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Boulder Canyon Organics Rooted in the Tri-Cities—organic potatoes, onions, and sweet corn straight from our farm to your table.

09/08/2026

New partnership just landed.

Swampy's BBQ in Kennewick (swampysbbq) is now buying our organic potatoes to turn into smoked baked potatoes for their menu — wood-fired, Pacific Northwest style, the kind of thing you drive across town for.

Same dirt, same crew, same potatoes we've always grown. Just a new place for them to end up.

If you haven't had Swampy's, go find out what a "BBQ sundae" is!!

09/04/2026

This is the last stop for these onions before storage.

They’ve spent the past stretch curing in the windrow — skins tightening, necks drying down in the sun. Today the lifter runs the row, the belt carries everything up and over, and the trucks haul it straight to the shed.

Same field they’ve called home all season, one windrow at a time.

08/31/2026

Every decision on this farm gets made years before a seed ever hits the soil. We’re already prepping ground for the 2027 crop year while we’re still hauling this one in.

This one walks through both ends of it — the onion warehouse (colossals, jumbo yellows, more piles than we know what to do with) and the potato harvest, where you don’t always get to predict what you end up with. Some years it’s truckloads of beautiful potatoes. Some of those are a little blemished, mixed in size, or a jumbo Russet baker that just doesn’t fit the strict specs a retailer wants.

That’s where Misfits Market comes in. Instead of that produce going to waste, it gets rescued and sold through them — genuinely been a good thing for us. Solid piece by their team on what that actually looks like out here.

Sustainability isn’t just about what you grow. It’s about what you save. MisfitsMarket.com if you want to see where the extras end up.

08/27/2026

From above, it’s just lines in the dirt.

On the ground, it’s tractors undercutting the onion rows — slicing beneath them to loosen the bulbs from the soil before they come up for good. Not much to look at from a distance. Up close, it’s the whole season riding on getting this pass right.

08/26/2026

These onions have been lying down for days — on purpose.

After undercutting, we let them cure right in the row: tops laid over the bulbs to shield them from the sun while the necks seal up. Doesn't look like much, but it's exactly what they're supposed to be doing.

The fun work begins Monday — lifting and topping.

08/25/2026

This isn’t the crop we’re after — it’s the one that gets the ground ready for the ones we are.

Planting Attack mustard as a cover crop this fall, straight into fields that’ll go into onions and potatoes next season. It’s doing more work than it looks like. As it breaks down, it acts as a natural biofumigant, helping knock back in-season pests before they ever get started. While it’s growing, it’s pulling CO2 out of the air and sending it down through the roots, where those exudates feed the microbes living in our soil. It’s also holding onto nitrogen through the winter instead of letting it wash out, so there’s more available when we plant next spring.

No glamour in it. Just ground work that pays off months from now.

08/19/2026

Organic isn’t just a sticker on a bag — it starts in the dirt. 🌱

This breakdown from Soil Works LLC nails it: carbon, sugar, BRIX, immunity, nutrition — it’s all connected. Healthy soil grows healthy plants. Healthy plants grow healthy food.

It’s why we’ve spent years building our soil health program here on the farm. The certification is the outcome — not the goal. The goal is real nutrition and real flavor in every potato, onion, and ear of corn we grow.

🎥 Credit: soilworksllc

08/08/2026

Didn’t expect “computer programming” to be on today’s shop list, but here we are.

Installing PTO switches on the back of a few tractors this week — turns out it’s not just wrench work anymore. Getting into the onboard programming to get everything talking to each other right. New season, new skills. We’ll take it.

07/31/2026

Well, that’s new.

A section of hillside slid a couple weeks ago, and no amount of planning gets you ready for watching your own field move. Nobody was hurt, the crew handled it like they handle everything else, and we’re still here.

That’s the job.

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Mesa, WA
99343

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