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Sage Hill

no-till ecological market garden

By Lauren di Matteo

March 1^st, 2022

San Diego County is home to upwards of 5,000 farms, more than any county in the entire country. So, when a Michelin-starred restaurant sources produce from your farm, it’s a safe bet that you’re yielding exceptional results.

In November of 2019, I was commissioned to document the farmer-chef relationship of Spencer Rudolph, owner of Sage Hill Ranch Gardens, and Chef William Bradley of Addison Restaurant. We kicked off the assignment with a private farm tour—complete with the normal characters: writer and publicist who made the trek from LA, chef de cuisine and sous chef, and farmer and head chef, of course.

With just a few years of farming under his belt, Spencer navigated the tour with a natural ease, engaging his guests with his effortlessly kind eyes, and fielding questions as if he was a seasoned professor. We hopped from bed to bed, tasting as we went.

Fast forward two years. What began as an editorial assignment, has become a beautiful collaboration in capturing Sage Hill, season to season, in all its glory. From sunrise harvest sessions to bed flipping on misty winter mornings, it’s been an honor documenting the diligent work of Spencer, his family, and his crew.

Sage Hill

Sage Hill

“On our farm we use appropriate tools and techniques to have the lowest impact on our soils. Implementing a permanent bed system, the tractor was abandoned freeing us from a petroleum-based farm and bringing us to a human-scale operation.”

Sage Hill

Sage Hill

Sage Hill

Sage Hill

Sage Hill

Sage Hill

“As a new generation of farmers, we are taking on the responsibility of ensuring a positive future for the generations to come.”

Sage Hill

Sage Hill

Sage Hill

Sage Hill

Sage Hill

Sage Hill

Sage Hill

“Our aim as a small farm is...to be far more productive than consumptive. To grow in a way that generates rather than degrades.”

Sage Hill

“With more living plants in place and less soil disturbance, we encourage bacterial, fungal life, and the soil web to thrive - creating balance and fertility, ultimately becoming a living soil."

Sage Hill

Sage Hill

Sage Hill

Sage Hill

Sage Hill

Sage Hill

Sage Hill

Sage Hill

“The food we grow, we see as a cultural product...From the old to the young, a passing of passion and order. A passing of moral responsibility, good husbandry and kindness. A culture that passes on pride in good workmanship...”

Sage Hill

Footnotes

Quoted text from Sage Hill Ranch Garden's website

FootNotes

Quoted text from Sage Hill Ranch Garden's website

© 2026 Lauren di Matteo

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