About Our Farm
Our farm is on a hilly ten acre plot of land tucked into trees, flanked by vernal pools and crossed by an ephemeral stream. It’s very pretty and very mosquito-y. We farm one acre of our ten, partially because of the hills, and partially because we like to keep things on a small, manageable-by-one-person scale. In 2019, we’re scaling back even further and will grow on a half acre. It’s our goal to grow as many high quality vegetables as possible on a small piece of land while caring for our soil and promoting biodiversity.
How we grow
We use 50 foot beds that are 30 inches wide with one foot aisles – it’s definitely a squeeze! Over the years, we’ve learned which plants can tolerate being super close to their neighbors and which cannot (kale does not want to be squished; peppers don’t mind at all). We carefully map out what, when and where we plant, following tight rotations and succession schedules.
To prepare the land for farming, we use compost from Midwest Organic Recycling, rock phosphate and cover crops for fertility. We use minimal tillage methods, which usually means that we make one pass with the rotary tiller in the spring and then use a wheel hoe to prepare beds throughout the season. During the growing season, we use compost teas to help maintain plant health. We rely on biodiversity to control pests, but when a crop is threatened, we handpick pests. We’ve never used any kind of fungicide, pesticide, or herbicide -- organically approved or otherwise.
We grow a diverse crop of vegetables -- in 2019 we will grow more than 20 types of vegetables and 50 varieties.
We only buy seeds from companies that have made the safe seed pledge -- which means no GMO seeds and we buy organic seeds whenever possible. When growing transplants, we use OMRI approved Vermont Compost as a biologically active potting mix.