After 45 years of farming, Bryan Custer built Fat Turnip Farms in Eglon to do a few things exceptionally well: grow soil-first vegetables, fill buckets with cut-your-own flowers, and give Kitsap neighbors a close-to-home farm stand worth the detour.
Founded in 2019, the 10-acre farm grows vegetables and flowers for a farm market, Kitsap Fresh, and local restaurants — using soil-centered practices he says are key to nutrient-dense produce.
In 2001, he bought his first farm in Snohomish. He also spent a decade in Wisconsin, learning farming techniques from his mentor, George Vernon. The biocentric farming methods used at Fat Turnip Farms focus on developing and maintaining healthy soil, resulting in premium products. Organic Materials Review Institute-certified fertilizers and other agricultural products are utilized. Winter cover crops add organic matter to the soil. Crop rotation is implemented, adding nutrients to the soil and limiting diseases. Only non-GMO seeds are planted at Fat Turnip Farms.
Produce is sold at the farm market, which is open Monday through Saturday, 10 a.m. to 5 p.m., from mid-June through October. Local eggs and honey are available, as well as pickled vegetables bearing the Fat Turnip Farms label. Seasonal fresh fruit is brought in from Central and Eastern Washington growers.
Another way to enjoy the farm’s products is through the online market Kitsap Fresh. Custer also sells produce to local restaurants, such as The Salty Bird Café in Suquamish and Via Rosa 11 on Bainbridge Island.
Vegetables are available in season, beginning with peas, lettuce, spinach, and other greens. Beans, beets, summer squash, and cucumbers are harvested in summer. Walla Walla onions and shallots are available, and tomatoes fill bins as the season progresses. Fall brings pumpkins and other colorful winter squash.
Custer also grows his favorite herb: basil.
“There’s something about walking through a bed of basil and smelling that aroma in
the air. It just makes you feel good instantly,” he said. “As we like to say, once you pick
basil, the day just gets better from there.”
Flowers are an important part of the farm, providing close-to-home floral material
for florists and weddings. Customers can purchase a U-pick bouquet, cutting their own
preferred blooms from the growing rows. More than 130 varieties of flowers are planted,
from asters to zinnias. The flower fields are open as the season dictates, usually from
June through October, November, or until the first fall frost.
For Custer, the most rewarding part of the farm comes from teaching others.
“Farming isn’t just about vegetables and flowers — it’s about passing on knowledge
that took 45 years of experience, mistakes, and lessons to learn,” he said. “When
someone new figures something out in the field or develops pride in doing the job
well, that means a lot to me. Knowing those skills and values will carry on to the next
generation is probably the most satisfying part of all.”
During October, the farm hosts a pumpkin patch. At other times during the season,
local chefs are invited in to cook and sell their farm-fresh dishes.
Custer’s philosophy is clear.
“Our farm is built on a deep respect for the land, the people who work it, and the
community we feed,” he said. “Every crop we grow reflects decades of experience, care
for the soil, and a commitment to doing things the right way. If our farm helps people
feel more connected to their food and inspires the next generation to value agriculture,
then we’re doing something worthwhile.”