Nash Huber, Owner/Operator

Nash Huber was raised on a 180-acre farm in south-central Illinois, where his family raised dairy cows, pork and chickens, as well as corn, soybeans, oats, wheat and hay. Much of what we now call “organic” was just sound farm management when he was learning how to farm, and he has replicated many of those organic systems into his Dungeness operation.

Nash trained as a chemist in college, but after six years doing research in the food technology industry, he left the Midwest and came to the west coast. He founded Nash’s Organic Produce in 1979 and today he and his crew of young farmers cultivate about 600 acres organically. In addition to organic fruits, vegetables, grain and seed, he raises antibiotic- and hormone-free hogs and chickens on pasture.

Nash believes that training the next generation to farm in a sustainable way is as important as the farming itself. He has a team of young farmers who have worked with him for many years, and who currently run the day-to-day operations and manage the different crews who do the harvesting, packing and marketing.

Nash was a co-founder of Friends of the Fields in 1999, and has worked to protect farmland on the Olympic Peninsula ever since.

Sam McCullough, Seed/Field/Equipment Manager
Sam McCullough has been active in agriculture his whole life. He started farming with Nash in the spring of 2000 before graduating from high school, where he excelled in agricultural science and auto technology.

Sam’s understanding of plant and soil relationships and mechanics is vital to farming practices at Nash’s Organic Produce. He supervises the farm’s tillage, crop rotations, irrigation crew, soil health and compost operations, grain planting, combine harvesting and flour milling, seed production, and cover cropping. His responsibilities include the farm’s shop and the maintenance of the varied farm machinery, as well as fabricating, welding, and machining the many custom-built implements.

Being part of the next generation of farmers is very important to Sam, and he fully realizes the benefits of keeping local agriculture strong for future generations.

Sam enjoys hunting, fishing, hiking, gardening, and collecting and restoring antique tractor/equipment. He lives in Sequim with his wife Crystal and their two children, Conner and Lillian.

Patty McManus-Huber, Sales/Promotions
Patty came to the Sequim area from California in 1980 with her two sons and worked for Peninsula College for 20 years before retiring from the state to work as promotions coordinator at the farm. She feels that creating a viable alternative food system is very important for the local community and is happy to help bring that about in any way she can.

Patty enjoys music and mountain biking, and loves to do yoga in the morning before coming to work. She enjoys eating the great produce and pork that come from the farm.

Jay Lundhal

Jay is originally from Minnesota where he loved to garden growing up. He worked at Seed Savers in Iowa for several years, then moved to Roseburg, Oregon, in 2017 where he and his wife created their own line of herbal teas. Later that year, they moved to Sequim and Jay worked at Johnston Farms and River Run Farm for a year. Last January, he started at Nash's, learning the seed cleaning processes and now how to grow and maintain a seed crop. "I have a lot of interest in selecting and developing seed by classical methods," Jay says. There's plenty of work in that regard on Nash's Farm!

Pat Wesseler
Pat has been working for Nash's Organic Produce since 2003. She was born in Port Angeles and has lived all her life in Clallam County. She is in charge of collecting, cleaning, sorting and tracking the eggs of the 300 laying hens on the Delta Farm.

"I grew up with chickens and I love them," Pat says. "They all have very distinct personalities!" Pat is always very excited when a new batch of chicks grows to egg-laying age, about six to nine months, because the number of eggs increases. She keeps very careful track of how many dozens she packs.

Nash's hens are all pastured and fed organic barley and local whey. They are sold at either the Farm Store or the Farmers Markets, when available, thanks to Pat’s hard work.