Smith’s Farm in Westfield, Maine is a fifth- and sixth-generation family-owned farm that has been rooted in agriculture since 1859. What began as a small potato operation has grown into one of the East Coast’s leading fresh produce suppliers, now cultivating approximately 3,500 to 4,000 acres in Maine during the summer season and an additional 1,000 acres in Florida for winter production.

Operating under the Stag Brand, Smith’s Farm specializes in broccoli, cauliflower, and potatoes. By coordinating production across Maine, North Carolina, Georgia, and Florida, the farm ensures a steady year-round supply of fresh produce, minimizing transit time and preserving quality for customers across the eastern United States.

Smith’s Farm is deeply committed to sustainable agriculture. Their practices include rotating broccoli with potatoes and cover crops like winter rye to enrich soil health and reduce disease pressure. Conservation efforts such as sediment ponds, buffer zones, and careful waterway management help maintain soil integrity and reduce runoff.

Food safety and traceability are also top priorities. The farm undergoes regular third-party audits and adheres to strict agricultural safety standards, with traceability systems in place to follow produce from field to packaging.

Today, Smith’s Farm remains entirely family-owned, led by Emily Smith and her team. The farm continues to grow with a focus on quality, sustainability, and integrity, proudly entering its seventh generation.