Our Story

Saltwind Farm sits on Whidbey Island, Washington, in the Olympic rain shadow — a microclimate that gives us drier summers and milder winters than the rest of the Pacific Northwest. It's ideal ground for garlic, figs, and lavender.

We started in 2025 with a simple idea: build something real and rooted as we work toward retirement. The farm began with hardneck garlic — Music porcelain, selected and saved each year for this specific soil. Five established fig trees came with the property, and we've been learning what they can do ever since. The lavender and dahlias came next, filling the rows between.

This isn't a large operation and we don't intend it to be. We grow a handful of things well, sell directly to people who care about where their food comes from, and keep the whole thing small enough to manage with our own hands. Local restaurants know us for the garlic. Market customers come back for the fig jam and dried lavender bundles.

The name comes from the salt air that blows across the island from Puget Sound — you can taste it in the soil, and we like to think you can taste it in what we grow.