Building Our Future
COLD STORAGE BUILDING
In September of 2015, our daughters left for school and we got to work. We spent many hours trying to figure out the best way to make our Hammered Inn Sauce shelf stable before we pursued our dream of having our sauce sold in stores. After working with a food processing authority at Virginia Tech for a few months, we realized that holding our product in a cold storage unit was the ONLY solution. We researched purchasing used commercial reach-in refrigerator units but all ideas came up wrong for our business. One fateful day, an acquaintance shared with us a secret weapon.... the Cool Bot. If you ever have questions about this amazing gadget, you can contact us. This tiny piece of equipment saved our business!
20' X 50' GREENHOUSE
In May of 2016, we added yet another important piece of the puzzle. To see a future picture of our venture and then to work hard towards completing the steps necessary to accomplish the vision is freeing. In years past, we germinated our seeds in our basement garage/ business kitchen space. Year one was not terrible as we only germinated 3 to 4 trays yet our 2016 season involved 40 + trays which became tricky in that space. A greenhouse space was overdue for our needs. We are grateful to the owners of Shenandoah Valley Produce Supply in Dayton, VA who have been key in the success of our plans. We designed and purchased all of our garden plot irrigation pieces from Mike and Brian with much assistance from them along the way. With over 400 sq. ft. of surface space, our greenhouse has been pivotal (literally) to the growth of Hammered Inn Farm and Garden.