You’ll find Brothers Farm in the heart of beautiful La Grange, in eastern North Carolina, USA. Our fertile soils have been producing crops for over two centuries – delicious varieties of plums, figs, pears and forty-seven varieties of vegetables, all grown naturally, without pesticides, in a traditional orchard unchanged by time and unspoiled by so-called ‘advances’ in modern farming.
The History of Brothers Farm
From Devon, England, to Tidewater Virginia, to Elizabeth City, North Carolina, to Institute, North Carolina, the Brothers have loved to farm. Over the hundreds of years, the Brothers farmers have grown traditional crops: tobacco, corn, sweet potatoes, cotton and wheat. Warren now grows forty-seven varieties of all-natural vegetables, in a transition to organic farming. Warren now farms with his first-cousin, once-removed, Warren Clark, and together with the rest of their family, spouses, siblings, children, grand-children and cousins, are enjoying running a small family farm.
What we grow
Warren and Warren grow all-natural vegetables, without pesticides or insecticides, and supplies area restaurants, CSAs and local families.
The Farmers for the Chef
Brothers Farm is one of the main growers for Vivian and Ben's CHEF AND THE FARMER restaurant. Warren enjoys being the barefoot farmer featured on their Peabody award-winning hybrid cooking documentary A CHEF'S LIFE. When young Warren Clark joined the Brothers Farm team this summer, the farm now has TWO BAREFOOT FARMERS.