February 1, 2011

In a world that is rapidly changing, it’s no longer enough to just be a good grower. In the past a farmer could simply load up her goods, drive into town and sell directly out of the back of her pickup with great success. While quality and freshness are still the foundation of a thriving

In the last issue I surveyed a number of farmers I know and asked them what pieces of equipment were important to their farms’ growth up to and past 10 acres.  I’m always curious to see what equipment a farm has — and what they actually use — when I visit.  Even with different mixes

We first heard about planting raspberries in high tunnels at a New Jersey vegetable growers association conference in Atlantic City a few years ago. The very idea of holding a farming conference in a gambling casino seemed absolutely ridiculous.  While the setting was perhaps the perfect paradox, there were no oxymorons among the many seasoned

You might think that a hospital menu would be the last place to look for farm-fresh produce, organic meats, and local artisan cheeses. The very phrase “hospital food” has long been synonymous with bland, over-processed meals.But in the past few years, enthusiasm for local food has been spreading through the health care industry, and hospitals

This past growing season, we endeavored to learn the relative profitability of each of our crops.  It seems that farmers who can identify their most profitable crops (and especially their least profitable ones) are the farmers who succeed and thrive – and we want to join that number!  We had always been put off, though,

Do you need a justification for having some weeds visible among your crops? Do you crave a system to help you get a grip on your to-do list, so you’re not overwhelmed? Sustainable (or Ecological) Weed Management does it all! In the earlier days of organic farming, maximum use was made of frequent cultivation to