The reimagined vintage silo at the foot of Jon and Kendall Fabb’s farm-stand, Oregon Road Organics, is a visual clue to the way the father-daughter duo handles the hardscrabble life of farming: with grace, grit and more than a little think-outside-the-silo creativity.
Jon was inspired to purchase the Cutchogue-centered farm on Oregon Road seven years ago, his heart clearly smitten by the picturesque property, which now encompasses over 12 acres of planting fields, a thriving CSA, educational programs and more.
Seven years ago, though, a good portion of Jon’s days were spent tending to his well-established East End business Twin Fork Landscape Contracting. Needing someone reliable, smart and energetic to manage their new venture, he looked to his daughter Kendall, a 23-year-old who, it just so happened, had been working at the Oregon Road farm for its previous owner since her teens.
While most young adults have barely dipped their toes into the quandaries of the real world, Kendall doesn’t just have her toes dipped — she’s got both heels firmly planted in the fertile earth beneath her. The wise-beyond-her-years Gen Zer oversees Oregon Road Organics’ flourishing CSA, keeps her sparkling blue eagle eyes on the daily operations and handles daily challenges (and there are many) with the calm good nature of someone far more experienced in agricultural angst. They’re all traits her father intuited would blossom when put to the test.
“Kendall has been involved with this farm since the very beginning,” says Jon. “From the day we purchased the property, she has been hands on and has experienced every aspect of the operation. Because of that, I knew she would have no problem transitioning into a managerial role. Watching her take on that responsibility and excel has made me incredibly proud.”
At a time when farming is being put to the test against the temptation of its real estate value, the Fabbs are betting on it anyway — and so far, it’s been a fertile gamble.
THE JOURNEY
“My dad worked on a lot of the potato farms out here growing up, and a lot of it is a learning curve. Most of it has been self-taught,” Kendall says. “We’ve had some help from other local people that are in agriculture, and we’re learning as we go.”
Still, there was some DNA at work here. Long before Kendall entered the world, agriculture was already part of her identity, with a bloodline of farming on both sides of her family.
Her maternal great-grandparents owned and operated the now-defunct Cherry Farms in Southold, where they grew potatoes, strawberries, cauliflower and other vegetables. Meanwhile, her paternal great-grandparents had a farm and farmhouse in Cutchogue for many years. And Kendall’s father grew up working at Sidor Farms in Mattituck, ultimately inspiring her immediate family’s return to agriculture.
Kendall’s maternal great-grandmother Beverly Cierach, 94, still enjoys visiting the Oregon Road farm and, whenever she can, lends a helping hand.
Though they’re extremely supportive, wife and mom Kimberly Fabb, a psychiatric social worker, and sibling Jonathan Fabb, a 20-year-old pilot in training, don’t actively work the farm. It’s a dad-and-daughter project through and through.
Jon purchased their first land parcel on Oregon Road back in 2019, with he and Kendall sharing a vision for its future as a place where people could reconnect with local agriculture. The plot had been uncultivated for years — the last crop had been sunflowers back in 2011 — and they quickly went to work restoring the fields and sowing their initial harvest.
In 2023, Jon secured a second parcel of farmland to support their growth — literally —allowing them to expand their fertile fields and operations.
Soon after, they launched a self-serve roadside farm truck, which was short-lived. Still, they needed something they could use for retail. It wound up coming in the form of the iconic grain silo from McBride Farms in Cutchogue, which the Fabbs bought and relocated to their property and now use as their farmstand and CSA pickup spot.
The essence of Oregon Road Organics is their CSA. (Photo credit: Justin Aharoni)
AT THE CORE
While their entrepreneurial spirit is leading them to explore new opportunities within the farm, the essence of Oregon Road Organics is its CSA. As a certified organic farm, they grow dozens of seasonal vegetables, herbs and specialty crops throughout the year. Alongside everyday picks like zucchini, cucumbers and tomatoes, the Fabbs love introducing customers to unique heirloom and specialty varieties like yellow watermelon, striped German tomatoes, cucamelons and badger flame beets. These neat surprises make their way into weekly CSA shares, which are presented in reusable baskets.
“We offer a thoughtfully curated farm experience that invites members to enjoy the changing seasons of the North Fork,” says Kendall. “We include recipes and cooking inspiration, encouraging members to embrace the rhythm of the seasons and cook with confidence. They know exactly where their food comes from, who grew it and the care that goes into growing it.”
The Fabbs maintain a valid hemp license but haven’t grown the plant since 2021, focusing instead on expanding their varieties of certified organic produce. Oregon Road Organics also offers a Tiny Farmers children’s educational program where kids can learn about local agriculture and farming.
“The kids love it. It’s been a really exciting thing for me,” says Kendall, who spearheaded and now masterminds the program. “It’s really hands on. We have small groups and they learn all about farming — planting, soil, pollinators and lots more.”
THE TEAM
“My dad, Jon Fabb, is the owner of Oregon Road Organics, and if there’s one person who has shaped me more than anyone else, it’s my dad,” says Kendall.
Growing up, he taught her lessons no classroom ever could, like watching him work, solve problems and never give up. Kendall and her brother were raised with the principle that diligence and effort are simply a way of life, and both began earning paychecks as young teens.
“Not having a job was never an option,” Kendall says.
Despite her strong work ethic, she acknowledges the sacrifices made along the way.
“Being a young woman in my twenties in the agricultural industry isn’t always glamorous,” says Kendall, decked in calf-high rubber boots and a T-shirt. “It means missed beach days, skipped lunches, weekends spent in the fields instead of at wineries with friends, and many early mornings and late nights. Farming isn’t a career you clock in and out of — it’s a way of life. But I wouldn’t trade it for anything.”
Kendall manages the farm alongside her childhood friend Emily DiVello, 27. The Fabbs have been close to the DiVellos as long as they can remember. Emily’s family is deeply rooted in Long Island agriculture and she’s the granddaughter of Walter J. Zilnicki Sr., a respected Riverhead potato farmer.
“Emily and I grew up together and now we get to build a farm together,” Kendall says. “We share the same passion and vision. I am very fortunate — and grateful.”
While Kendall spends much of her time managing production, harvest schedules and wholesale accounts, Emily is the creative force behind many of the farm’s customer experiences and, whenever possible, spends weekends at their farmer’s market locations interacting with patrons. She’s also the artistic eye behind the farm’s curated CSA baskets.
“There’s something incredibly fulfilling about growing organic produce from seed and seeing people excited to bring it home to their families,” says Emily. “I also love creating a welcoming community around the farm and helping people feel connected to where their food comes from.”
An old grain silo serves as Oregon Road Organic’s farmstand and CSA pickup spot. (Photo credit: Justin Aharoni)
ON THE HORIZON
With the planned opening of an indoor farm market on the property in spring 2027, there’s a flurry of excitement and activity onsite. A peek inside the freshly framed structure reveals an industrial-rustic vibe with soaring ceilings, retail marketplace, office space and more.
A farm kitchen that has already been approved by the town will churn out pickled, canned and preserved harvested vegetables and fruits, as well as baked goods and prepared foods like soups and grab-and-go items.
“Our vision is to create a year-round destination where visitors can experience the agricultural heritage of the North Fork, support local farmers, and enjoy what our region has to offer,” says Kendall.
Behind the scenes, she says, none of it would be possible without their dedicated staff.
“From seeding and transplanting to harvesting, washing, packing and delivering produce, farming has never been about one person,” Kendall says. “It takes a team of hardworking people who care deeply about what they do.”
It’s intensely hard work, but doing it with her father and her best friend and a group of people she respects and cares for is the fire that fuels it all. That, and the notion that both she and her dad want nothing more than to honor their, and the region’s, farming heritage.
“If I can honor that legacy while inspiring the next generation to appreciate agriculture, then I know we’re growing something far greater than vegetables,” Kendall says.
