In August 2005, fate brought Chad and Xenia together in the dining hall of the Culver Academies. Xenia was in her second year there, teaching math and physics. Meanwhile, Chad had just started as the band and orchestra director. Both were quirky, creative, and driven—and, as it turned out, the only single Gen-Xers on campus.
It didn’t take long for a shared love of community, creativity, and food to bring them even closer. Their second date sealed the deal: picking blueberries at Sider’s Berry Farm, where they discovered a mutual passion for local, seasonal food. The idea of building a local sustainable farm together soon followed.
Fast forward to 2010. With a dream of growing food that connects people to place and season, Chad and Xenia purchased 35 sandy, wooded acres on a windy country road. There, they planted the seeds of Hole in the Woods Farm, a certified naturally grown farm dedicated to producing fresh, seasonal food while caring for the community and the environment.
Their sustainable local farm story began as a labor of love—a commitment to creating nutrient-dense, flavorful food for their community while regenerating the soil and protecting water resources. Over time, it became a way of life.
Today, Chad and Xenia grow food 12 months a year, offering everything from sustainably cultivated produce and 100% grass fed lamb, to foraged foods and handcrafted farm-to-table creations. Their farm reflects their belief that local food isn’t just about eating well—it’s about building a thriving, connected community and making a positive impact on the world.
And in true Chad-and-Xenia fashion, the farm remains a place of celebration, marked each year by their “Hole in the Woodstock” event—a nod to their on-farm wedding, the Pitch-in Garden Party/Recital that started it all, and their ongoing commitment to community and creativity.
At Hole in the Woods Farm, every harvest is a chapter in our sustainable local food story: a tale of connection to the seasons, the soil, and the people who share in the bounty.
