Barbee Farms
Family-owned farm for over 100 years offering a variety of seasonal and greenhouse produce.
Vendor Story
Tommy & Anna Barbee
Barbee Farms is a granddaddy vendor of the Davidson Farmers Market, present at the creation and going strong still.
Back in the day, Tommy and Anna Barbee heard on the grapevine about this new market, just forming, at a time when they were working eight markets a week. That’s a lot of work, a lot of time and no small amount of wasted produce at the end of a summer day spent over hot asphalt.
Davidson is now Barbee’s only farmers market. Barbee trucks and trailers arrive early to set up the double stall of tents and tables, piled high. When the market bell rings, customers queue halfway up the hill at peak season to run a happy gauntlet of fresh-from-the-earth bounty.
In springtime, there’s asparagus, strawberries, lettuces and greens. Summer sees the addition of melons (cantaloupe, watermelon, canary), tomatoes, sweet corn, squash, zucchini, eggplant, cucumbers and peaches. Fall and winter bring back many of the greens, lettuce, broccoli, cauliflower and Brussels sprouts. Fresh carrots, green beans, peas, sweet potatoes, white potatoes, and beets are available across multiple seasons.
“It all started taking root [at the Davidson Farmers Market] when I was still a cute little boy,” deadpans Tommy and Anna’s son Brent, now a sixth-generation farmer who runs the operation of the 70-acre, 25-employee Cabarrus County farm and farm stand.
“Davidson is like an extension of our family,” says Anna. “We have watched it grow and flourish while developing many close personal relationships.”
When the N.C. DOT proposed a road realignment that would divide Barbee Farms, one phone call rallied the troops from those relationships, resulting in some 70 speakers at the public hearing.
“The outpouring of love and support for our farm proved more than DOT ever expected, and they ultimately adopted an alternate plan,” Tommy recalls.
“Our intent is to maintain and strengthen soil properties and viability for future generations,” says Brent. “We practice many organic methods along with conventional methods. The ultimate goal is to create a line of products that have the homegrown taste while maintaining the sustainability of our farm.”
