From dawn to dusk, there is always something to be done at Atkinson Farms, a fourth-generation family farm.
Another Season, Another Harvest
The day begins before the first cup of coffee, with one of the farmers’ most important routines: checking the weather. On a farm, the forecast can determine nearly everything. Rain, heat, wind and cold can change the day’s plans in an instant. And even when the weather cooperates, there is always something that needs attention—a piece of equipment that needs fixing, a field that needs tending, or a crop that is ready to be harvested.
During late summer and fall, the Atkinson Farms team heads into the fields before the Texas heat settles in. Working row by row in the cooler morning hours, employees hand-pick fruits and vegetables as they reach their peak. Each day brings a different rhythm, dictated by what is ready to harvest and what the weather allows.
By midday, when the Texas sun is at its hottest, the pace shifts. The team takes a break from the fields to clean and process the harvest, sorting and preparing produce for market. There are no long stretches of downtime, though. Between harvests, the work continues—preparing soil for planting, irrigating fields, maintaining equipment, and tackling the countless tasks required to keep a farm running. As the afternoon heat begins to ease and the sun sinks lower, the team heads back into the fields to harvest again.
For Mike Atkinson, whose family has farmed the land for more than six decades, this rhythm is familiar—but never predictable.
“Every day brings a different challenge,” says Atkinson.
One of the Challenges to Family Farms
The farm raises much of what it sells, from homegrown fruits and vegetables to beef and eggs. But behind every basket of produce is a season of work shaped by something no farmer can control: the weather.
A single storm can undo months of work, leaving farmers to pick up the pieces and start again. For Atkinson Farms, that has meant weathering hurricanes and other challenges that come with working the land. Yet even with the unpredictability of farming, Atkinson has never considered doing anything else.
A Fourth-Generation Family Legacy
Atkinson Farms is part of a family legacy that began in 1961, when Mike’s grandfather started the small family farm. More than six decades later, that legacy continues to be passed from one generation to the next, with each carrying forward the work, traditions and determination that have kept the farm growing.
Today, Atkinson runs the farm alongside his son and their families, with the help of a dedicated team of employees.
“I’ve been blessed to have good help,” Atkinson says.
From planting and harvesting to maintaining equipment and preparing produce for market, keeping the farm running is a team effort.
“We're all a part of the farm; we work at it every day,” says Atkinson.
A Part of the Community
While Atkinson Farms remains rooted in its family history, its roots also run deep in the surrounding community. The farm is one of only a few remaining small family farms in the area—a far cry from the hundreds that once dotted the region, says Atkinson.
Today, Atkinson Farms supplies produce to Houston-area restaurants and brings its harvest directly to customers through farmers' markets in The Woodlands, Tomball, Memorial and downtown Houston through Urban Harvest, as well as its farm stand located in Spring. And because the farm grows with the seasons, there is always something different to find at the market or farm stand.
“We try to grow everything we can. From artichokes to watermelons, we cover a wide variety of different fruits and vegetables,” says Atkinson.
For Atkinson, one of the most rewarding parts of farming is seeing familiar faces return year after year. Many customers have been coming to the farm for 20 years or more, creating relationships that have grown alongside the farm itself.
That connection extends beyond what happens in the fields. Atkinson Farms has become part of the community in other ways, from providing giveaways and supporting local efforts to giving high school students an opportunity to experience their first job. For a farm that has been part of the area for generations, being a part of the community is just as important as growing what goes on the table.
Each season brings something new to look forward to at Atkinson Farms. In the spring, rows of marigolds, sunflowers and zinnias are planted just in time for Mother’s Day, while strawberry picking draws families to the farm for a chance to enjoy the harvest themselves.
From Their Fields to Your Table
But behind every fruit and vegetable, carton of eggs, or handful of flowers is a team of people who have spent months preparing, planting, tending, harvesting and starting again. Buying locally gives customers more than fresh food—it gives them a connection to the people and place behind it.
At a time when few small family farms remain, that connection matters. Every purchase helps keep the farm—and the tradition behind it—going for another season.
“Every day brings a different challenge,” says Mike Atkinson of Atkinson Farms.
The day begins before the first cup of coffee, with one of the farmers’ most important routines: checking the weather.
In the spring, rows of marigolds, sunflowers and zinnias are planted just in time for Mother’s Day.