Tomato Mountain Farm started in 1993, when farmer-owner Chris Covelli purchased a 10-acre tract of land about 25 miles south of Madison, Wisconsin. Chris quickly transitioned it from conventional corn and soybeans to organic production, where he grew a wide variety of fruits and vegetables, selling to farmers' markets, restaurants, and stores, while also running the farm as a CSA. Just a few years ago, he built a processing kitchen where he started making salsas, preserves, soups, and other jarred products like pasta sauce and Bloody Mary mix, which have come to represent the bulk of Tomato Mountain's business and a unique example of an organic farm and kitchen that processes and grows all it's own ingredients (save a few like sugar,salt, and olive oil) right at home.

Chris
Farm owner, operator, and manager since Tomato Mountain started in 1993. While he loves the southwest, New Mexico, and dry climates (where fire-roasted peppers are an everyday delicacy), he has brought plenty of that flavor to the Midwest, particularly with the Fire-Roasted Green Chile Salsa. Even the roasting is done on the farm.

Christa
Though no longer with the farm, Christa was a significant presence at Tomato Mountain for over 10 years. Her work in nearly every capacity played an important part in making the farm what it is today. Early in the season, she oversaw the farm's seed starting, making sure our plants came up strong and healthy. She was also the face of Tomato Mountain at Dane County Farmers' Market.

Lucy
Last but not least, nothing would be as much fun without our farm dog, Lucy. She's a German Shepherd, over 10 years old, but is still plenty energetic, likes to patrol the farm, and lounge around while we harvest a few thousand pounds of tomatoes.