Dicot Farm grows Certified Organic vegetables in Waldorf, MD – 25 miles south of Washington, DC.

Our Farming Philosophy
Our goal is to provide nutrient-dense foods to our neighbors to help them become healthier and happier, and create a more equitable and engaged community.

We are Certified Organic, but we consider our personal standards and ethics to be more conscientious than the National Organic Program. We believe in creating a harmonious ecosystem on our farm by increasing biodiversity, choosing renewable natural resources, and using less petroleum-based materials. We are building our land’s fertility using soil conservation practices including cover cropping, rotational grazing, reduced tillage, and stewardship of the soil food web.

Meet the Farmers
We’re your farmers, Erik and Meghan! We started dating in 2010 when farming wasn’t even a glimmer in our eyes – Erik worked as a draftsman for an engineering firm and Meghan was an analyst for the federal government. We got into farming through our common love of cooking good food. Of course, one of the best ways to cook good food is to start with the best ingredients. This basic principle sent us down a path to joining a CSA, shopping at farmers markets,

talking to farmers, starting a garden, etc. As the story goes, one thing led to another and the next thing you know, we’re taking

farming classes through the Accokeek Foundation and the Southern Maryland Agricultural Development Commission and searching real estate sites for farmland. The more we learned about farming and the benefits of buying locally produced and organically grown food, the more our shared passion for sustainable veggie farming grew.

Farmer Meghan packing spicy mix

We got married in 2013 and bought our farm in Waldorf in early 2014. Erik quit his job as a draftsman to work on three different farms in 2014, where he gained a ton of knowledge and skills that helped us launch Dicot Farm in 2015. We had a humble start with just one farmers market making 50-70 bucks a week, but we learned a lot and improved pretty fast. In 2018, we were at 3 farmers markets in and around DC, plus a few small wholesale outlets.

Farmer Erik harvesting hakurei turnips

We’ve also continued to take every opportunity to learn to be better farmers over the last few years – participating in farm mentor programs, visiting others’ farms, and attending all kinds of farming and business classes. In spring of 2018, Meghan quit her federal job and joined Erik full time on the farm. We can honestly say that the support of enthusiastic and conscientious home cooks enables us to live out a dream of growing delicious food and being stewards of the land.

Meet the Farm Crew

Farmer Erin mowing the cover crop

Erin will be graduating this December with a environmental health degree from the University of Maryland, and is working at Dicot Farm this year because of her interest in pursuing a career in sustainable agriculture. Since April, she’s been an amazing addition to the team, working on any and everything: from planting seeds to harvesting all of your veggies as well as being in charge of fixing flat tires and digging ditches. She’s partial to harvesting roots – she likes how shiny they get when we hose them off.*

Erin’s favorite veggie is green beans and she’s admitted to us that she is not a huge fan of sweet potatoes…but is willing to try them again when we harvest them in the fall. When not farming, she still somehow has the energy to kayak, hike, and camp!

*Seriously though, it is a magical thing to wash a muddy bunch of radishes and have them transform into a bright rainbow of colors!

Farmer Max harvesting beets

Farmer Max is planning to have his own farm one day, and is currently growing his own microgreens business from his home in Hyattsville. He’s been an awesome member of our farm crew since March, working on everything from sifting lots of potting mix for starting new seedlings to packing up your salad greens. He’s also our star weeder of all the very tedious weeding tasks like carrots and lettuce mix! He LOVES onions and there isn’t a veggie he won’t eat, although he isn’t a huge mushroom fan. We are putting mushrooms into most of the weekly farm lunches we make for the crew though, just to see if we can get him to eventually change his mind. While Max mostly works on the farm, you may see him occasionally helping out at a CSA drop off.

When not farming, he still likes the outdoors enough to work in his own garden and play basketball with his son Luke.

What’s a dicot?
Dicot is short for dicotyledon, which is a seed that has two embryonic leaves or cotyledons. Basically, a dicot is the pair of itty bitty baby leaves that first pop out of a seed. We liked the name because there we started with the two of us just like dicots start growing – germinating a tiny seed of a dream and reaching out to absorb knowledge like dicots absorbing sunlight.

We grow over 80 varieties of high quality vegetables – all Certified Organic!
Interested in eating a more plant-based diet? Start here!
Join our farm team!