Have you ever wondered where your organic produce comes from and who grows it? Join us as we spend a day at Sunrise Valley Farm, one of our partner organic farms in the Fraser Valley of British Columbia, and discover the dedication, passion, and hard work that goes into growing the food that eventually makes its way to your table.

Meet the Farmers: The Henderson Family

Sunrise Valley Farm is owned and operated by the Henderson family, who have been farming this 35-acre plot for three generations. Mark and Sarah Henderson, along with their two children, Emma (19) and Jacob (22), manage the farm with help from a small team of seasonal workers.

Mark Henderson

"We transitioned to fully organic practices in 2005. It wasn't easy—there was a three-year certification process and a steep learning curve—but seeing the land recover and thrive makes it all worthwhile. The soil here is richer now than it's been in decades."

5:30 AM: The Day Begins

Our day starts before the sun rises. Mark is already up, checking the weather forecast and planning the day's activities while Sarah prepares a hearty breakfast for the family and farm workers who will arrive shortly.

"Farming is dictated by the seasons, weather, and daylight," Mark explains as he pours his first cup of coffee. "In summer, we're up even earlier. Every day is different—that's one of the things I love about this life."

6:00 AM: Morning Farm Meeting

The day officially begins with a quick meeting in the farmhouse kitchen. The family and three seasonal workers—Lian, Carlos, and Priya—gather over breakfast to discuss priorities, challenges, and divide the day's tasks.

Today's focus: harvesting kale and rainbow chard for tomorrow's EcoGlow Organics delivery, planting new seedlings in the greenhouse, and maintaining the irrigation system.

7:00 AM: Early Morning Harvest

"We harvest leafy greens and soft herbs in the cool morning hours," Sarah explains. "It keeps them fresher longer and reduces the risk of wilting."

The team works efficiently, moving through the fields with harvest bins. Each person has specialized knowledge about the ideal ripeness and proper harvesting techniques for different crops.

10:00 AM: Wash Station & Packing

The harvested produce is brought to the wash station—a covered outdoor area with large stainless steel sinks and tables. Here, every leaf of kale and stem of chard is gently washed, inspected for quality, and prepared for packing.

Jacob, who recently graduated with a degree in agricultural science, oversees this process with particular attention to food safety protocols.

12:00 PM: Lunch Break

Everyone gathers for a farm-to-table lunch prepared by Sarah using ingredients harvested from their own fields. Today it's a hearty vegetable soup and fresh bread.

"Breaking bread together is important," Sarah says. "It builds community and gives everyone a chance to rest and recharge."

The Challenges of Organic Farming

After lunch, we join Mark on his daily field inspection tour. He points out a patch of carrots where he's battling carrot rust flies without the use of synthetic pesticides.

"Organic farming isn't about doing nothing—it's about working with nature rather than against it," he explains. "We use crop rotation, beneficial insects, and physical barriers like row covers to manage pests and diseases."

Organic Farming Techniques Used at Sunrise Valley

  • Crop Rotation: Alternating crops in a specific sequence to disrupt pest cycles and improve soil health
  • Cover Cropping: Planting specific crops like clover or rye to fix nitrogen, prevent erosion, and add organic matter
  • Beneficial Insects: Encouraging natural predators like ladybugs and lacewings
  • Composting: Creating nutrient-rich soil amendments on-site
  • Intercropping: Growing compatible plants together to maximize space and deter pests

1:30 PM: Greenhouse Work

Emma, who's studying sustainable agriculture at the University of British Columbia, leads the afternoon's greenhouse work. Today they're transplanting tomato seedlings that will be ready for field planting in several weeks.

"The greenhouse extends our growing season significantly," Emma explains. "We can start plants earlier in spring and continue production later into fall."

3:30 PM: Irrigation and Field Work

Mark and Carlos check the drip irrigation system, making adjustments to ensure water efficiency. Every drop counts, especially during the drier summer months.

"Water conservation is critical," Mark notes. "Our drip system uses 60% less water than traditional methods and delivers moisture directly to plant roots."

5:00 PM: Record-Keeping and Planning

As the day's fieldwork winds down, Jacob updates the farm's digital records—tracking harvests, field rotations, and planning the next day's work.

"Modern organic farming combines traditional wisdom with technology," he explains, showing us his tablet with meticulously organized spreadsheets and field maps. "Good record-keeping is essential for certification and helps us improve our practices year over year."

6:30 PM: Family Dinner and Unwinding

The day concludes with a family dinner. Despite the long day of physical work, there's a sense of satisfaction and purpose evident as they discuss the day's accomplishments and challenges.

"Farming isn't just a job—it's a lifestyle," Sarah reflects. "It's demanding, but there's something deeply rewarding about growing food that nourishes people and working in harmony with the land."

Connecting Farm to Table

As the sun sets over Sunrise Valley Farm, Mark shows us tomorrow's delivery being loaded into the cold storage room. Within 24 hours, these freshly harvested greens will be in EcoGlow Organics boxes, on their way to customers across the region.

"The direct farm-to-consumer relationship is vital," Mark emphasizes. "It ensures freshness, reduces food miles, and helps small farms like ours stay viable. When people choose local organic food, they're not just making a healthy choice for themselves—they're supporting a more sustainable food system."

Sarah Henderson

"I love when customers visit our farm stand or when we get emails from people who enjoyed our produce. That connection is what keeps us going through the challenging times. Knowing that families are enjoying nutritious meals from food we've carefully grown—there's no better feeling."

The Economics of Small-Scale Organic Farming

While passion clearly drives the Henderson family, farming is also their livelihood. Mark is candid about the economic challenges small organic farms face.

"The certification process is rigorous and expensive. Equipment costs are high. And unlike conventional farms, we don't receive the same level of subsidies and support," he explains. "Partnerships with companies like EcoGlow Organics that commit to fair prices and consistent purchasing are what make our farm economically viable."

When consumers pay a premium for organic food, they're not just paying for a product—they're investing in a farming system that protects soil health, water quality, biodiversity, and human health for generations to come.

— Mark Henderson

Looking to the Future

As we prepare to leave, Emma and Jacob share their visions for the farm's future. Both plan to continue the family legacy but are also bringing new ideas about regenerative agriculture, carbon sequestration, and climate resilience.

"The next generation of organic farming isn't just about avoiding synthetic chemicals," Jacob explains. "It's about actively rebuilding ecosystems and creating farms that capture carbon, conserve water, and enhance biodiversity while producing nutritious food."

Emma points to a newly planted hedgerow along the farm's border. "That's going to be a pollinator habitat. We're continuously working to make the whole farm an ecosystem, not just a production facility."

As we drive away from Sunrise Valley Farm, the sun setting over fields of vibrant vegetables and rich soil, we have a deeper appreciation for the dedication and care behind every bunch of kale or basket of berries that finds its way to an EcoGlow Organics delivery box.

Behind each organic carrot or head of lettuce is a story of stewardship, knowledge, and commitment—a testament to farmers like the Hendersons who work in partnership with nature to grow food that nourishes both people and planet.

Organic Farming Farm Life Local Food Sustainability