Farm Tour 2025

It was the perfect day for a walk on a farm! Three farms to be exact! The Farm Tour 2025 was another sold out event for the Seed Project Foundation with the first stop at Reeves Family Farm, a family-owned farm that grows several specialty crops using organic and regenerative practices. They sell them in their Farm Store and CSA program. Their wholesale crops include okra, yellow squash, zucchini, cantaloupes, sweet onions, and Tomatoes. Chef Trey Pope from Rick’s Chophouse curated breakfast burritos for brunch with all locally sourced ingredients. It went amazingly with the Lambrusco Mimosa!

The second destination farm was Sunset Trail Farm, a family-owned pick-your-own-farm, growing thornless blackberries and vegetables using organic practices. They strive to build the health of their soil using sustainable practices such as low or no-till gardening, and use of other organic soil amendments. Chef Andrea Shackleford from Harvest at The Masonic curated the lunch, a smoked pork shoulder, sweet potato hash, and watermelon salad, paired with Neal Family Rutherford Dust Vineyard Vermentino.

The third and final destination farm was Water Boy Farms. A farm utilizing organic, and sustainable practices to grow vegetables, edible flowers, cut flowers, raw honey, and freshly harvested herbs. Water Boy Farm products are served same day to customers at Rick’s Chophouse and Michelin recommended Harvest at the Masonic, located in historic downtown McKinney. Chefs Amy & Tim Sherman from Razskaboochy Treats paired a Lavender & Ginger Cheesecake paired with the Left Hook Lenda cocktail from Harvest at The Masonic.

Proceeds from the Farm Tour benefit McKinney Roots donation farm, where one hundred percent of what’s grown is donated to those in need in the community.