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Holiday FREE Membership

Celebrate the holidays with a local food feast!

Enjoy a FREE membership with us by signing up now using customer promotion code Holidays2016 and receive 3 months FREE trial membership.
Please help us spread the word and tell a friend!

Holiday Schedule

Fall Line Farms will make our last deliveries of 2016 on December 22 and we will be closed for two weeks in recognition of the holiday season. We will resume deliveries on Thursday, January 12th 2017.
Shop Local and support your favorite farmers!

Why Fall Line Farms?

Fall Line Farms opened in the fall of 2008 with one goal in mind, to help small farms through the challenging season ahead. Since then, the company has grown and developed but never wavered from this basic focus. Our innovative online buying program allows our small farmers to sell their products as they come available at a competitive fair price that is set by them. There is no minimum supply required for them to sell, allowing very small start up farms to grow and expand into a larger marketplace. We like to think of ourselves as an incubator for small sustainable farms to test products and growing practices to deliver the very best from their land to our customer base.
For the customer, you too will enjoy the flexibility of shopping from home when you want to for what you need. There are no minimum orders and you can order as often as you like. Our farmers share with you details about their products and their practices so you can make the best decisions for your family's health and nutrition needs. Completely transparent, you will know exactly where your food is coming from and are encouraged to contact your favorite farmers directly with questions.
Sign up now using promotion code Summer2016 and enjoy three FREE months of our fabulous weekly farm shopping services. Spread the word!

Food for Thought...

“…the care of the earth is our most ancient and most worthy and, after all, our most pleasing responsibility. To cherish what remains of it, and to foster its renewal, is our only legitimate hope.”
(The Art of the Commonplace: The Agrarian Essays of Wendell Berry)

About Fall Line Farms

Fall Line Farms, Richmond’s online farmers market, connects our community with fresh, healthy food straight from our local farmers. With one order, one payment and one pick up, you can order food directly from over 50 different family owned and operated farms and small businesses right here in our area.
At Fall Line Farms you shop by the item from our participating farms selecting only the items you would like to order. There is no minimum order and you are not required to order each week.

Shopping Options

We have a new shopping option on our site!
For those of you who prefer to scroll through our products as a list without photos (similar to the old Buying Pages), you may now select the green "Show List" button on our Shop page.
Either way you choose to view the Buying Pages, you can always use the drop down search features on the right hand side to shorten your list. If you select "View Details" you can view the pictures and more info.

Expanded Shopping Hours

Fall Line farms has new expanded shopping hours. The Buying Pages are now open each week from:
Friday at 12 noon until Monday 12 midnight

Fall Line Farms opens new Pick Up location at Stoney Point

We are pleased to announce the opening of a new pick up location at Bottleworks in the Stony Point Shopping Center on Huguenot Road.
Bottleworks is a neighborhood specialty beer store that focuses on craft beer, growlers, and wine. The owners, Barbara White and Geoff Hunt will be serving the Richmond community with a constantly rotating lineup of premium and unique microbrews and fine wines from our convenient location at 3078 Stony Point Road.

Honey's Homemade Stuff

When Carole Stevens was diagnosed with MCS (multiple chemical sensitivity) in 2000, she decided to use her education, which had led to her B.S. in Environmental Conservation, to help heal and sooth her cracked skin. Course work in Industrial Hygiene had taught her the hazards of toxic chemicals in the workplace so it wasn’t a broad stretch to transfer that knowledge to make a lotion that was free of parabens, fragrances and other potentially carcinogenic ingredients. Carole, known as “Honey” to her grandchildren, expanded her line of products in response to requests from friends or family.

Even with all of the help from her products, the perfumes in the closed “sick office” environment were too much for Carole and she quit her job on December 31, 2002. She has continued to make her old and new products which she sells through a local health food store, long time clients, and of course Fall Line Farms and Local Roots. Her research led her to becoming a Board Certified Holistic Practitioner and a Nutritional Consultant. Carole is available for speaking engagements, home parties or demonstrations and other educational venues to empower people to take charge of their own health.

You can contact Carole by email at or phone at 804-227-2226. She loves to talk about this “stuff” and she’s just waiting for a request to make a new product.

Producer of the week - Serene Suds

Soap making was a natural endeavor when our family began seeking ways to rid our home of toxins, intent on finding a cure for my friends' & children's allergies and eczema. Also, I grew a ton of loofahs in the garden for Winter Solstice and was thinking I needed to learn to make soap to complete the gift! (We aim to grow our soap-making & oil-infusing herbs in our back yard, too!)
All natural and homemade, vegetarian soaps are our passion - and we have added in a Vegan line this past year. We also throw in a few things to support the chore of cleaning with some frugal fun: cotton soap saver bags, bath bombs to detoxify, soften, & relax, and no-sugar, extremely moisturizing lip balms. We have shampoo soaps and guest soaps (great for travel – especially when the airline wants you to limit your liquid personal care products!).
This is a small, kitchen business - a hat smooshed somewhere in between the wildly balanced Mom/wife/nurse hats. (I have to juggle, as I would just look silly wearing them all at once!) I am a frugal artist at heart, mixing in the business part reluctantly - like oil and water. The soap making is my lye ... making an emulsion of artist and entrepreneur. The beauty of nursing is that it encompasses a spectrum (not unlike the humans we love and care for). So soap is just another stop on that stretch of specialties: utilizing chemistry and alchemy to reach and heal skin and souls! The aromatherapy is a bonus!
Staunchly sticking to the natural theme, my soaps highlight the wholesome, subtle, & amazing scents of nature: beeswax, honey, creamy & rich oils, herbs, fruits, clays, flowers, & ... chocolate! All of our packaging is recyclable, reusable, compostable, or a combination thereof!
Life is messy! We aim to clean it up in a natural way! Skin is our largest organ. Make sure the products that touch yours are wholesome goodness.
All our our soaps are small-batched to ensure quality, hand cut, and cured for a minimum of six weeks. Some soaps, like our True Castile, are cured for six months! True Castile is 100% olive oil and oh, so creamy! The longer natural soap cures, the more use you will get out of each bar. Each of my packages comes with an insert on how to extend the life of your natural soap. We are all about being frugal around here!
A peaceful and healthy day to you … Isa @Serene Suds!

Recipe: Curried Lentil, Squash and Apple Stew

Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 ½ teaspoons sea salt
½ cup dried lentils
2 ½ cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

From the New York Times:

Producer of the week - 4&20 Bake Shop

We are 4&20 Bake Shop, an artisan bakery specializing in pies of all
varieties and for all occasions. Located in beautiful Goochland County,
Virginia, we use only the freshest seasonal local fruits, berries and
vegetables for our handmade pies, quiches, crisps, and pot pies. We bake in small
batches and we never use preservatives or artificial additives of any kind.
Because we use no preservatives, our pies, quiches and pot pies are delivered frozen and come with heating instructions so that they can be enjoyed whenever desired..
All of our pies, crisps, quiches and pot pies are made by hand. When making each pie filling, the sweetness, acidity and "juiciness" of each fruit type is always important. Our crust is
made with butter only and hand-crimped. Then the pies are baked and carefully monitored to ensure even browning and that the filling is cooked to perfection.
We are always especially busy during the holidays baking all the traditional pies enjoyed during these times. Pumpkin, Sweet Potato, Pecan, Chocolate-Bourbon-Pecan and Apple in 9” sizes. are all available for your special celebrations. Bake-at-Home large fruit pies are also new product ideas that will allow you to produce a freshly baked pie in your very own kitchen!
I especially enjoy discovering new pie, quiche and pot pie recipes and introducing them to you for your pleasure. This is one of the most exciting aspects of being a baker.
I would like to thank you all for your continued support. It has been a pleasure to bake especially for you at Thanksgiving and always!
Enza McCauley, Artisan Baker.

Applesauce recipe

Here is an easy applesauce recipe. It's a great way to use fall apples. And it makes your house smell yummy!
Crockpot applesauce recipe
8-10 large apples, peeled, cored, & sliced (Can peel the apples and make it chunky, or don't peel and put the cooked mixture in the food processor, so it is smoother
1/2 cup water
1 tsp cinnamon
1/4 - 1/2 cup sugar (brown or white sugar)
Combine all ingredients in a slow cooker Cover. Cook on low 8 hours or on high 3-4 hours.
Serve warm or chilled. Can also serve with vanilla ice cream for dessert.

Producer of the week - Truly Scrumptious

Truly Scrumptious is a catering business located in Bon Air, specializing in ready-to-eat dishes highlighting locally grown produce. Most of my ingredients are sourced from the same farmers that you can find here at Fall Line Farms, though I do love to roam the South of the James and Byrd House markets in search of what’s fresh each week.
While my food is not considered diet or low fat, I do try to take a healthy approach minimizing amounts of cream & butter, and whenever possible using whole grains, loads of vegetables and making the most of natural flavors by seasoning with high quality vinegars, oils and spices. I love my foods to be full of flavor as well as nutritious but never “good for you” boring!
Truly Scrumptious strives to fill that hole- when you don’t have time to cook from scratch yourself, but still want to eat fresh, eat local and eat healthy. Please feel free to email, text or call me with suggestions or questions. Like me on facebook too.
Thanks for shopping local, Mela Jones, Chef Owner

Producer of the week - Three Hens Candle Co.

When my husband and I moved into our first home in the country, we fell in love with the natural setting and the peaceful lifestyle. Being in a rural area with frequent power outages, we soon realized our supply of candles was woefully inadequate and name brand candles were overpriced.
My husband remembered making candles from his arts & crafts childhood with his mother and decided to make a go at them again. After our quest for the right fragrances, the right wick, and the right wax and rigorous testing we were proud of our candles and began giving them as gifts to our friends and family.
I was excited when asked to make candles as favors for a friend’s wedding and my sister’s baby shower. From a practical perspective at the beginning to a product that could be enjoyed by many, it was clear that we could turn this hobby into a business. Not only were we excited about our product but we were proud to know that using soy wax in our candles supports the US farmers and the soy bean industry. Though soy wax has only been around less than 20 years, it renders wonderful properties such as a cleaner burn as well as hypoallergenic properties.

Now in season - Beets!

Beets are economical nutritional powerhouses that deserve to be a part of your diet! If you have tried them before and didn’t like them it may be worth a revisit! They are versatile and can be eaten raw, grilled, roasted, sautéed, or steamed and can be an ingredient for salads, slaw, smoothies, baked goods, and even veggie burgers. They are excellent paired with goat cheese for a grilled cheese sandwich. Or, try them pickled if their earthy flavor is not your vibe. Vinegar helps to offset some of the earthiness and is a way to enjoy them year-round.
Beets get their beautiful color, in part, from pigments called betalains. Research proposes that betalains can decrease oxidative stress, suggesting a role in prevention of chronic diseases. Additional studies into beets and betalains have suggested promising roles for decreasing risk of atherosclerosis (a form of heart disease) and cancer. Beets are rich in antioxidants and anti-inflammatory compounds and contain numerous beneficial vitamins and minerals, particularly folate, vitamin C, iron, copper, and manganese. Beets are also a great source of fiber, as are most vegetables!
Beets can be enjoyed from root to leaf and their leaves resemble those of chard in both appearance and taste. This is no coincidence as they are two different varieties of the same species. Put young, tender beet greens in salads and reserve the older leaves for sautéing. Check out the beets that are available now from Forrest Green Farm and Waverly Farms!
By: Becky Garten, Registered Dietitian Nutritionist

Producer of the week - Misty Morning Sunrise Farm

This Autumn, we at Misty Morning Sunrise Farm have introduced some new products to help you and yours enjoy the "Flavors of Fall".
Our new "Taste of the Mediterranean Salad Dressing" has been a family favorite for many years. We use our own bees' smoked honey in the recipe.
Long ago we decided to make our own salad dressings because some of our children would break out in a rash around the mouth as soon as they ate store bought dressings! In addition, since our son has Celiac Disease, we have also ensured it is Gluten Free.
Next, we have topped our world famous "Moistest Pumpkin Loaf" with toffee-coated pecans and, wow, has it ever punched up the flavor!

Like pumpkin? Then try our Pumpkin Spice Granola (GF); it is light on the sugar and spices so that the pumpkin puree flavor comes through, and the pepitas (tender pumpkin seeds) add nice color, crunch and added iron, protein and fiber.

These three items are a limited run, so enjoy them while you can! Then keep checking out our offerings as we approach the winter holidays. We hope to offer a holiday granola, jazz up the pumpkin loaf, and whip up some super special muffins or cupcakes!