climate-farmer

March 5, 2021 – Cornelius Adewale founded Farmwella to help reduce poverty in his native Africa by empowering and supporting the next generation of farmers. The organization is based on an investment model that matches sponsors with farmers to make sustainable farming attractive and profitable. Investors provide financing for farmers to implement sustainable agricultural practices and get profits in return. Farmers receive access to all the support services they need to implement sustainable agricultural practices.

Cornelius got the seed for the idea when he started his own small organic farm in Nigeria after receiving his undergraduate degree in Agricultural Economics at Obafemi Awolowo University. He grew vegetables that Nigerians eat every day, such as okra, amaranth, tomatoes, and peppers. Within six months he was farming about one acre, and within two years he had five acres of land. So, he knew that education made success possible and he was troubled by the fact that his neighbors were living in poverty because they did not have the same knowledge.

“I would see farmers growing the same crop over and over, things like cassava and corn that their grandparents grew,” Cornelius explains. “But that is not necessarily the most profitable crops they could be growing.” He also saw that knowledge on sustainable farming practices such as building soil health was not getting to farmers. “There is no understanding of farming as a business and it is difficult to improve what you don’t know. Farmers don’t see university research as a resource and the institutions don’t see their job as improving the life of farmers.”

That’s when he started thinking about ways to extend his knowledge to help struggling farmers become both ecologically and economically sustainable. The first step was to continue his own education. He was accepted to the masters program at Washington State University. With mentor Lynne Carpenter-Boggs and others, Cornelius developed OFoot, an Internet-based tool to help organic farmers mitigate the environmental impacts of their farms and estimate the impacts of organic farming methods on soil organic matter and greenhouse gases over time.

April Jones Thatcher of April Joy Farm jumped at the opportunity to participate in the project. Located near Ridgefield, Washington, her 24-acre diversified farm is 100% certified organic. Working with Cornelius and the team at WSU, April was able to accurately measure the carbon footprint of her farm and create a science-based plan for reducing that footprint and building soil health.

“Keeping good data is fundamental,” says April. “Research is a risk reduction strategy for farmers. I can’t possibly do all the replications on my farm or take the risk.” Armed with the information she got from OFoot, April learned how to adapt her management decisions for equipment and tillage, and leverage her limited resources to get the most bang for her buck.

Cornelius went on to earn his PhD in Natural Resources and Environmental Science at WSU. Around that time, he received a $100,000 grant from the Bullitt Foundation to start what metamorphosed into Farmwella. The program matches a farmer with a sponsor who provides the financial resources to lease land and build the farm infrastructure. Farmwella oversees the implementation, monitoring the farmer’s progress daily through the app and video conferencing. “We give farmers everything they need,” says Cornelius. “All they need to bring is their hard work and integrity.”

The concept is aimed at unleashing the value of the land so that it becomes an investable asset. “It’s an investment in people but the sponsors make back their money,” explains Cornelius. “It’s more sustainable than relying on a donation model.”

April comments on the community-building aspect of the program. “These farms create community among neighbors and provide a place to learn and share. When others can see the success, it makes the research and science tangible in ways it wasn’t before.”

“Working with Cornelius is an incredible example of how innovation supported by data-driven decision-making is a win-win,” April adds. “When farmers and researchers form strong partnerships, the impact ripples beyond a single project. All these years after that first OFoot project, we continue to support and inform each other’s work. He inspires me and I encourage him. Ours is a partnership of mutual reciprocity. It’s how we are working to move the organic farming community and widespread adoption of organic farming practices forward.”

In closing, Cornelius says it’s important to not see farming as a competition with others but rather a competition with yourself—with sustainability at the core. “You have to see it not as a destination but as a journey and how you can improve over time. I’ve never met a farmer who said I don’t want my farm to be sustainable—for our children and future generations. The question is, are we directing that energy on the right path?”

Check out April’s “5 Great Reasons to Create a Soil Health Map for Your Diversified Farm”.

January 19, 2021 – Stephen Gray and his family are the third generation to farm their land in Ashkum, Illinois, and just a couple of years away from becoming a centennial farm. Stephen recalls an idyllic time as a young child when his dad raised dairy and he could catch fish in the freshwater ditches. Things changed when they stopped raising livestock and began farming corn and soybeans fence post to fence post. “My dad was competing against farmers who were getting payments from the government and eventually he had to jump in with everybody else to make it financially,” explains Stephen. “He waited as long as he could.” Pretty soon, Roundup made its way onto the farm and the once-clear ditches became coated with green film.

When his dad passed and Stephen took over the farm he decided that he didn’t want to be constantly spraying chemicals and putting on fertilizers, and he wanted livestock on the farm again. In one year, he switched everything, beginning the transition of the 600-acre farm to certified organic production.

It was a whole different concept, not only for the farm but for Stephen’s research subsidiary, Gray Research Production, which had contracts with several large companies to research herbicide traits, test for chemical efficacy and yield, and breed corn. In fact, Stephen says working in the corn breeding nurseries was one of his favorite things before a severe pollen reaction led him to reevaluate. “I’d never had a reaction to any type of pollen before and I went out to work in the nursery and got rashes all over my arms from the pollen,” says Stephen. “There were eight different experimental traits in the corn I was working with. So, that was it. I said no more traits and chemical studies and all those contracts dried up.” It was a stressful time for the family because they were going into unchartered territory by transitioning to organic and losing the research income at the same time.

Things are going pretty well though. With one-third of the farm currently certified organic and two-thirds in T1 or T2 transition, 100% of the operation will be certified organic by 2023. They sell direct-to-consumer through another subsidiary, Harvest Table Foods, and have a loyal customer base which they’re hoping to expand.  This will be their first year selling certified organic corn and Stephen is in talks with his certifier to learn what he has to do to get his cattle and poultry operations working in sync with his organic ground. “Until now we haven’t had enough organic ground to sustain feeding my animals with all organic product. Now, for the first time, we have enough hay and grain for the poultry to do organic for everything.”

The Grays grow red clover, organic corn, organic and conventional soybeans, pasture mix for their cattle, oats for feed, and millet. They are also experimenting with growing sunflowers for feed. They raise black angus, laying hens, broiler chickens, and holiday turkeys. In addition to their CSA, they do two farmers’ markets.

Their organic ground is far surpassing their transitional ground in both gross revenue and yield, achieving about a third higher yield. Stephen attributes this to a rotation of red clover, which provides a slow release of nutrients back into the soil. The root system that develops provides better root penetration and a steady supply of nutrient value that will carry the crop through severe weather events. “We can ride the storm. It’s more than just that one year’s crop though, you have to be looking two years or so down the road at what that crop is contributing or taking out of your soil.”

Stephen also practices minimal tillage to build the soil and reduce disruption to soil life. “We only till six- to seven-inch wide strips in the fields of white clover where we plant our row crops, corn, and soybeans,” he explains. “We mow in between the rows instead of cultivating. Every time a row of white clover is cut or grazed a portion of the root system dies and releases nitrogen and stimulates more growth.”

Stephen doesn’t see any benefit in terminating perennial cover crops like clover that grow four or five years, building soil health and providing the mulch he needs around the plants to retain moisture and control weeds. “I’ll have my six-inch strips, plant my crop, and do rotary hoeing and weeding only in those six-inch strips. When the crop gets big enough to mulch I’ll set my mower so it sprays out the sides instead of the back to mulch around my plants. Once I see the white clover being overtaken by grass, I will do an inter seeding again in the early spring and let the white clover or other species that I want to incorporate take over naturally. I’m not looking to work the whole field up and start from scratch. I’d much rather keep a green field as much as I can.”

“The first year after the red clover, we grew organic seed corn and while we still had wet areas, we did not lose the crop. That was when we knew we were on to something. In some of those years we received seven or eight inches of rain during these weird weather events and we would have lakes across our fields. We found that on the organic ground we didn’t have standing water, while I was still waiting for the tiles to pull on the conventional acres. I didn’t have any replants on my organic acres; I did have replants on my conventional tile acres. I used to have heavy slabs of dark soil and it was hard for me to work that ground into a really nice seed bed. I found just the opposite with the organic acres and that is why I am so encouraged.  We also had some really good plant standability. We had good yields. I was very satisfied.”

Stephen says one of the biggest challenges of the transition to organic is the learning curve. “I come from a background of traits, chemicals, and row crops, and thinking everything is its own single year entity. Realizing that the crop you plant this year will have an impact on your following crop and so on is a big shift. It’s a lot more detailed than just deciding how many acres of corn and beans you want to plant and placing an order. And, once you’ve set your plan, it isn’t as easy to change it.” Stephen is fortunate to have a neighbor that has been farming organically for a number of years. “They gave me some really good advice and definitely saved me from making some really foolish mistakes.”

Stephen compares farming conventionally to how he does things now. “When I farmed conventionally, I would have the co-op come spray herbicide before I even planted. They’d come back and spray once or twice after the crop was out of the ground. I watched it grow and I would harvest it and they would come out and do soil testing, apply my fall fertilizer, and the next year, I’d go out and plant again. So, all of the scouting, all of the crop nutrient needs in relationship from one year to the next was done with that one year in mind. They’d spray fungicides and herbicides depending on what they saw. There was no reason for me to be in the field, everything was done. That’s not the case anymore. We monitor our own, we plant our own, we do our own weed control or hire someone to come in and burn. It’s much more hands-on individualized decision making so we know exactly what happened.”

There’s also a financial impact since there is little to no markup for transitional crops. “When we began the transition, we were in a financial crunch so I was simply doing maintenance and looking to maintain the soil fertility to where it was when I started that year. Banks that haven’t had a lot of experience with organic’s three-year transition process don’t understand that there are going to be a couple of tough years.”

Stephen is making some long-term investments that also put pressure on his bottom line. Some of the things he wants to do, like starting an apple orchard, will take five years before there is a cash payout. “It’s beyond my farming years,” he says. “I told my kids everything we start better not stop while I’m still alive. I want to see it continue through my farming years. I want this to be something they respect and keep going so it is passed on. That’s my hope.”

Why does Stephen think research is important? “It’s very important to make that bridge. I’ve been telling everybody that wants to do organic research that it doesn’t work to go to a conventional farmer and just present one side. Everything I do here on a performance level, I do on my organic ground and then I mirror that in a conventional study on someone else’s ground. We keep track of costs, inputs, everything that we have to do to make that crop happen. Then, we compare that at the end of the year so we can show the value. A lot of people think organic farmers are going backward and that they don’t use technology or science, and that couldn’t be farther from the truth. If nothing else, organic farmers have to be so much more well versed in what affects their crops. You really quickly have to become an expert on pest control and everything that goes into your crops and how they interrelate. There’s a mountain of information that organic farmers have to think about that most farmers don’t have to consider.”

When asked about how organic farming can help mitigate climate change, Stephen admits it will be difficult to move things on a global scale since organic is such a small percentage of agriculture, but he says it’s important to do what you can on an individual level. “I grew up on this farm and we used to have the cleanest water. Now we have to drink bottled water. It’s only been thirty years since I went fishing in the ditches. We don’t have any of that anymore. Now we have green film, we are oxygen-deprived and have too much nitrogen in our ditches. When farmers go out and put down 250 pounds of nitrogen in one growing season per acre, that is insane. So, there are lots of things individuals can do.”

The goal for Stephen is to be as self-sustainable as possible. “We want a family-run operation that provides a living if you are willing to do the work. You have to be all in, you have to be a believer and know what you’re doing and not just be in it for the financial end of it. If there’s one thing I haven’t emphasized enough it is the support of my whole family. My wife Patricia has been so supportive even though there’s been financial stress. My four kids have worked with me in the fields since they could follow me down the rows. I’d never be able to do any of this without their help.”

August 6, 2020 – Luke and Ali Peterson became partners in A-Frame Farm in 2016 with farming mentors, Carmen and Sally Fernholz in Madison, Minnesota. Today they farm 500 certified organic acres employing practices such as cover cropping, minimal tillage, and crop livestock rotation with the goal of becoming self-sustaining and truly regenerative.

Prior to farming, Luke spent several years working with the Minnesota Department of Natural Resources. After the birth of their first daughter, Luke wanted to find a way to spend less time on the road and more time at home with the family. Both Luke and Ali shared a growing desire to restore the environment, help mend a broken food system, and build strong community. Ali continues to work full-time as a nurse practitioner.

While at the Department of Natural Resources doing prairie restoration, Luke says he worked with a pretty unique group of people with backgrounds in environmental science and related fields. “Working with them, my eyes were opened to how destructive agriculture can be. I learned a lot and did research on how our natural ecosystem used to function on its own. I got really interested in it when I started learning about how that ecosystem actually created more meat protein when nobody was farming. Things like that made me very curious.”

“We started buying old machinery, got a small fleet of equipment and began farming conventionally. Two years into it, I began selling seed for a local co-op for Monsanto and some of the big companies. Being involved with that business really opened my eyes to agriculture as get big or get out. I started thinking about how I could fit into this world of two extremes—one is trying to produce as much food as possible no matter what the cost and the other (from the DNR) is preserving land and not letting anybody use it. They were two opposites. I decided organic farming would be the best solution. I still wanted to grow food and I loved farming. I learned that corn and soybeans weren’t necessarily even food and that was kind of personal to me and bugged me quite a bit. So that pushed me into organic farming.”

The farm was transitioned to organic in 2014. “Ever since then we’ve been educating ourselves more and more and we have a very diverse crop rotation,” says Luke. They’re planting more perennials and introducing a grass-fed beef herd. “We’re taking some row crops out of production, introducing grass-fed beef and then rotating that throughout the farm for our fertility source. So, we went from conventional to organic, and now that we’re organic, we want to become truly regenerative.”

Luke says the transition to organic isn’t easy. “Money is always a challenge when you’re starting a new enterprise and three years out from seeing any return. My wife’s job as a nurse practitioner allowed us to pay the bills.” What’s his best advice for new farmers? “Find a mentor and connect on social media with other farmers.”

Luke was lucky because his neighbor has been farming organically for forty years. “Any time I had a question I could ask him and he had all this experience that he was willing to share. That’s another reason I was successful. I never really had any crop failures like a lot of beginning organic farmers have because I was given all that information right off the bat.” Going to MOSES made a big difference as well and youtube has been really helpful. There’s a lot of pretty incredible farmers out there says Luke and they are willing to share both their successes and failures to help others learn.

What does Luke mean when he says truly regenerative. “We use a lot of regenerative practices but I still wouldn’t say we are regenerative because we import fertility from off the farm. I think the main thing is supplying your own fertility. It forces you to do a lot more intense soil health practices that you don’t have to do if you just bring in your nutrients.”

Diversification is the name of the game for Luke and he’s constantly on the lookout for new opportunities. The relationships he’s set up with local bakers to sell his small grains provide the income that allows him to incorporate soil health practices like cover cropping and diverse crop rotations, introducing perennials like Kernza and alfalfa. “We’re selling all of our small grains locally and working to build a marketplace where we can have long-term relationships with people,” Luke explains. “We’re new at this so we’re negotiating a price that works for everyone.”

“We sell our corn to a local organic hog farmer and our soybeans to Blue River Hybrids as seed. Seven Sundays is a new company in Minneapolis that I’m growing buckwheat forthis year. There’s only so much you can do with the main staple crops, and they’re long season. I’m working on finding businesses that want a unique crop other than what the general market wants. That’s the lever I need to move my farm towards being regenerative because every time I can add a unique crop, I can be a lot more creative. The buckwheat is short season, which means I can plant cover crops prior to the buckwheat in the fall, graze that for fertility, and then plant winter wheat. It’s kind of the opposite of corn, which takes a lot of fertility, and makes it hard to get a cover crop in and graze it. Corn also involves more tillage, which the buckwheat doesn’t.”

“We eliminated all tillage in the fall and the only tillage we do is to terminate a perennial that’s been in the soil for three years or more because we either have to use tillage or a chemical. And we don’t do any fall tillage on our corn, soybeans, or small grains in the fall. In the spring we do a light pass with a field cultivator, two inches deep, to prepare a seed bed. Once our row crops are up, we do have to cultivate as well. It’s tillage, but very shallow, minimal disturbance.”

When it comes to building soil health, Luke says the changes they’ve made have yielded impressive results. “We stopped the deep tillage four years ago and two years into it, it was starting to blow our minds the soil textures we have on our farm compared to before. We’ve also been pretty aggressive on the cover crops and between the two of those things, our soil has become much more alive and much more forgiving. It’s amazing the mentality we used to have about tillage, that it would warm up and dry out your soils faster in the spring. Honestly, nothing could be further from the truth. We get out in the fields as soon as our neighbors who are doing the deep fall tillage. Our soil temperatures are the same temperature if not higher. We think it might have something to do with the microbial life, that it is actually heating things up. There is more activity and more air in between the soil particles. When we do have a 70-degree day, it captures that heat better.”

Luke says these practices, along with the livestock benefits and really pushing the rotation by marketing as best he can to find alternative crops will allow him to become more flexible, self-sustaining, and truly regenerative. “We are very disconnected from our food system and the pandemic has brought this to light. I’m creating my own branding and using social media to tell people what I’m doing every day and why I’m doing it. Consumers buy what’s available at the grocery store and it’s up to us to put something different in front of them.”

You can learn more about A-Frame Farm on their website and follow them on Instagram at @aframefarm.

June 3, 2020 – Barr Farms is a seventh-generation family farm in Rhodelia, Kentucky. Adam and Rae Strobel Barr raise organic vegetables, pastured chicken and pork, and grass-fed beef. They farm with the intention of taking care of the land by growing healthy soil, healthy plants, healthy animals, and healthy people.

Although Adam didn’t grow up working on what was his grandparents’ farm when he was a child, he visited often in the summer. “I was the city cousin,” he explains. “My father left the farm to become an attorney, but having succession on this land was really important to him so he was able to buy back in. I moved back to the farm in 2006, bought my grandparents’ house in 2007, and started a CSA that same year.”

It wasn’t easy though. Adam says he didn’t realize all it would entail in terms of creating a business and doing all the things that he and Rae wanted to do. “It’s way more complicated than I realized,” he explains. “The people I know who went to school, studied sustainable and organic farming and were employed on organic farms for a significant amount of time—they really did it the right way. I came into it with some smarts but not really understanding the business.”

The farm was certified organic in 2014 and Adam says it was a question of scale more than anything that drove their decision to become certified organic. “As we grew, it was getting harder to have in-depth conversations with every customer when they picked up their shares. We had plans to double our growth in 2015 and were at a point where we wouldn’t be having that face-to-face contact so we felt like it was the right time to get certified. We’d already been using organic practices and doing the record keeping so the transition wasn’t really difficult because we already had that mindset.”

In addition to the CSA business, Adam and Rae sell to a Whole Foods in Louisville and participate in Louisville’s robust farmers’ market scene. They also sell through New Roots, which is based on a model of equitable food justice CSA distribution, providing a sliding scale to people who can’t afford organic produce. There are three or four farms that participate and it’s organized as a non-profit.

“We grow 40 different vegetables,” says Adam. “We have 25 acres certified and have about half of that in production at any one time. Some of it is perennials that are not producing yet but hopefully next year we’ll have our first organic asparagus crop for sale. We’re on a much bigger family farm but it isn’t all certified for a number of reasons. The livestock is not certified organic. There’s no issue certifying the farm ground but sourcing organic feed is difficult and I’m not sure the demand is there.”

Adam is a big proponent of using biochar for building their soil. “There’s been an explosion of the science around it in the last ten years. “I really think the biochar is creating more of a permanent microbial habitat that will help us bring back that life pretty quickly after tillage or if we have a saturation event. It’s a foundational piece of the carbon cycling on our farm. We’re using that carbon matrix to store nutrients, water,  and air—while still focusing on cover cropping and cycling annual carbon. When we do them both, we are creating synergy. It’s still early but we’re seeing great results. Over time, I hope it will increase and give us a longer period where we’re keeping that soil alive instead of mining it.”

“We’re starting to work more on the biological availability of nutrients, using plant health as an indicator to measure that in the plants rather than the soil.” Adam is particularly interested in the work being done by John Kempf at Advancing Eco Agriculture to develop custom plant nutrition programs. “They’re doing amazing work with plant sap analysis rather than soil health testing. But there’s a significant cost associated with it that’s not justifiable for our scale.”

Annual rye grass is used for cover cropping, which Adam says helps because the farm is on fragipan (a dense subsurface soil layer that severely restricts water flow and root penetration) and far from ideal for growing vegetables. “There’s some research that has come out of the University of Kentucky showing that annual rye grass is chemically breaking down the fragipan as much as an inch or two a year and that’s really exciting. The University of Kentucky and Kentucky State University have organic programs and I use them both as a resource. We also plant summertime annuals, some hemp, and buckwheat. We use very high raised beds and drainage tile.”

Adam says the research on biochar and cover cropping with rye grass has fundamentally informed the way they’re managing fertility on the farm. “Once you put it in the ground, it’s going to be there for a long time. Not that we should be burning up all our woody material, there needs to more research. There are different ways to manage it and you don’t have to cut a whole tree down to build biomass.”

As far as the future goes, Adam sees microfarming or having a lot of small lots where people can build up their soil, grow nutrient rich food, and grow more locally as a viable solution. “On our scale of 20+ acres, I want to transition as much as I can over to perennial production because it is more carbon sustainable in the long run. We have an acre and a half of asparagus and it’s surrounded by a half-acre of hazelnut and chestnut tree plantings. We have over 1,000 trees in that half acre and we’re trying to graze around some of those.”

Over the long term, the Barrs think they probably will end up managing the larger 200-acre farm that is producing beef cattle. “My uncle and dad do that now. As we transition into more management of that we want to see more perennials and intensive grazing. Replicating the Savannah is going to have the highest impact on sequestering carbon. Those soils have the highest organic carbon content of any soil and that’s where we’re headed. The vegetables are an important step for us along the way.”

What do they want people to understand about why it’s important to support organic? “I would like people to think more about two things—the health of the farm workers and the overall environmental benefits when you are not using harmful pesticides,” says Rae. “If you’re thinking about food justice and farm justice, organic is a huge part of that. I think that’s a piece of the discussion that is slowly coming online that has been left out until recently. The other piece I think consumers haven’t thought about is the effect on the lands and the waters. That’s what we’d like people to know more about.”

In wrapping up, Rae says, “To make that connection, you need to expand your self-identity beyond your body to include your environment and your community. You are part of the earth and the earth is part of you. If you’re putting poisons in the water, that water is going to come back to you and your descendants.”

April 3, 2020 – Wild Hope Farm is a certified organic farm owned by the Belk family and located in Chester, South Carolina. The Belk’s have been transitioning their land over the past few decades from forest to dairy farmland, and from corn intensive production to hay. Their focus is on replenishing the eroded soils to transform it into an organic operation collectively benefiting the community and the surrounding ecosystem.

As stated on their website, they are working to go beyond organic to enable a more nutrient rich soil which in turn nourishes the plants they grow and the bodies of those who eat their produce. The practices they use are simultaneously decreasing off-farm inputs (e.g., pesticides, fertilizers) and increasing the health of their ecosystem through a polyculture of crops, a diverse insect ecology, and enhanced soil microbiology. With intentional planning of their land and infrastructure, they hope within the next few years to use zero net energy.

We recently interviewed Shawn Jadrnicek, who manages the farm and has been working with the Belk family for about three years. We were also joined by Katherine Belk, who works on the administrative and marketing side. Katherine takes beautiful photos of the farm, a few of which are featured here.

They currently farm about 12 acres but have 220 acres overall, much of it forested. They employ 9-12 staff, depending on the time of the year, and have been doubling production annually.

Much of their business comes from their CSA program and farmers’ markets. They also sell to a few restaurants. This year, they’re dedicating an acre and half to wholesale as a trial. Among other regenerative organic practices they are using to build soil health, they’ve had a great deal of success with a no-till approach to prepping their fields, which minimizes disturbance and protects the living organisms that feed their soil.

Katherine says they are working to share their practices with the larger community to increase understanding of the importance of no-till techniques for the future of agriculture and sustainability. “We’re trying to help people get on board and better understand why it matters for them,” she explains. “We’re farmers in the watershed they use and our farming practices do impact our neighbors even if they don’t feel it directly.”

They’ve been able to consistently produce 50% of their crop in a no-till system through the use of cover crops such as cereal rye and crimson clover, adding mulch to extend the benefits. “Once the cover crop is mature, we terminate it with the roller-crimper and transplant through it,” explains Shawn. “It does have a limited planting window, so we’ve developed techniques to extend the amount of no-till and cover cropping you can do. The main thing we do is use wood chips in no-till areas. So, we’ll crimp the cover crop and if we have a long season crop like eggplant or peppers, we put wood chips down. The cover crop helps with weeds, but if you add the mulch you get six months or more. We also use shredded leaves when we can. We do all of our winter squash that way, as well as our eggplant, peppers, tomatoes, cantaloupe, watermelons, summer scallions, and some lettuce, as well as some successions of cucumbers, summer squash, and garlic.”

“We’ve been working the past three or four years to develop a summer mix we can crimp and then plant our fall crops through. This year, we got a SARE grant to expand our work in that. We’ve got four different mixes we’re going to try. Then we can plant our fall vegetables into cover crops, which will allow us to expand our no-till work pretty drastically. You can save so much time when you do no-till. You don’t have to do the weeding and it’s probably about fifteen less passes with the tractor. That saves labor and fuel costs as well as wear and tear on the equipment.”

The main challenge according to Shawn is keeping weeds out of the cover crop. “We’ve developed a technique where we do a lot of stale seed bedding before we plant the cover crop. Basically, we’re weeding the weeds that would be in the cover crop and the no-till mulch a year before we plant the cover crops. That helps. This year, we had three months without rain so that was an issue. There was no stale seed bedding so it will be interesting to see what happens this year since we weren’t able to use that technique. We just got a hose reel sprinkler, which allows us to irrigate an acre and a half a day. So, if we get another drought, we should be able to mitigate that to do the stale seed bedding as well as get our cover crops seeds up in time.”

Shawn says another challenge is the timing. “If you don’t plant your cover crops at the right time, they’re not going to be dense and lush and mature early enough to do well. Cover crops need tending to and fertilizer just like cash crops. I’ll usually precede the no-till cover crop with a nitrogen fixing cover crop such as cow pea to add fertility. That’s critical. Right now, I have a field where I did that and a field where I didn’t do that, and it wasn’t dense and lush. If you don’t have a big enough biomass to suppress the weeds, it’s not going to work.”

“Once you do that initial prep to get rid of the weeds, you can put it into your rotations easier. For example, we’ll do a spring crop of brassicas and those come out pretty early. We’ll follow that with a cover crop of cow peas and millet or cow peas and sudex. We try not to do a lot of double cropping, it helps with the weeds and helps build soil. It also helps reduce the use of inputs. You have to have the land to do that so it can be difficult for smaller farmers.”

They also use manure from a neighboring horse farm to add fertility and that’s been working well says Shawn. “We can extract the heat from the manure for our greenhouses and add it to the fields in the fall before we cover crop. The horse manure has a lot of phosphorous and potassium in it, but the nitrogen isn’t really available until the second year because of the wood shavings in the bedding. We’ve been applying the manure around 20 tons per acre. This was the first year, so we’ll have to wait to see the results.”

Shawn says recent soil tests show promise. “We had a field that tested low for phosphorous and potassium and we were looking at spending four or five thousand dollars to bring that up. We tested it again after the manure application and everything is right where it needs to be. It’s already paying for itself.”

The no-till and other regenerative organic practices they are implementing on the farm are helping them manage a rapidly changing climate with rain events that are either feast or famine. In the past four years, they had a five-hundred-year rain event one year and two 100-year rain events the next year. Just last year they had another hundred-year rain event. They also had three months of drought last year and the year before. That’s why they are so motivated to teach others about what they have done to help manage climate change.

Katherine says they are working to insure themselves the same as they would during the hurricane season by making sure they have cover crops in the ground. “We have overhead irrigation systems that water our cover crops during the drought and then we go straight from drought to hurricanes,” she explains. “You feel it every day on the farm and that’s why it’s really important to get to know your farmers and the ways they’re farming so we can make our whole ecosystem more resilient in the future.”

“This is one of the wettest springs in recorded history here in our region,” Shawn adds. “We’ve had a very difficult time prepping the fields. The window has been narrowed. This year it was almost impossible. So, we’re looking at getting silage tarps, which is what a lot of smaller farmers are using. We’re trying to develop a system where we can do that on a larger scale in our fields. We’ll apply those tarps to the fall cover crops to keep the soil dry in the wintertime.”

Another technique they’re using is to make sure the beds are sloped properly.” I try to slope the beds at a quarter percent to one percent because if they’re too steep, you have erosion, but if it’s not continuous then you have puddling. It’s a long-term process doing that field grading. Every year, we’re trying to do a little more.”

To bring in beneficial insects, the Belks grow a lot of wildflowers. They have a 60-person flower CSA, sell wholesale to florists, and provide flowers for weddings and other events. They’ve also been planting perennials such as fruit trees and have a large cactus fence surrounding the farm. Katherine’s father, Tim, is very passionate about native plants and he’s doing a seed and grass restoration project on the farm that includes about 12 acres of native grasses and wildflowers. Katherine says, “It’s amazing to go out there in June or July as the different flowers come into bloom and see how our land is transformed and the different animals that are coming back. We’re trying to do regenerative land management beyond just the ways that we’re farming. It’s about how we take care of the property.”

“One thing I really enjoy about the CSA model and farmers’ markets,” adds Katherine, “is being able to interface with people. There’s a lot that goes into being an organic farmer. As soon as people start to learn, they realize how little they knew and they want to learn more. It’s just a matter of being able to communicate with people in a way they can understand.” Katherine uses social media and email to give people an idea of a day in the life on the farm. “The more we communicate with people, the more they begin to realize that all of these things are interconnected.”

“I want to eat clean food that wasn’t coated with any synthetic chemicals for my own personal health. I think consumers are beginning to catch on because we’re starting to see all of these autoimmune diseases and allergies and other sorts of physical reactions to our environment, and I think glyphosate has played a big role in that. I know they are still trying to draw those connections there. Also, from a sustainability perspective, by purchasing organic, consumers can invest in farms rather than chemical companies. Yes, growing organically is slightly more expensive up-front but I think that we’ll be able to have better yields in the long-run.”

“We’re taking a long-term approach to farming and we’re relying more on natural ecosystems by creating retention ponds that attract beneficial animals like frogs and toads and increasing our organic matter, which also helps with pest prevention in addition to erosion and other related challenges. We’re essentially creating an environment where we can be more resilient in the future. As the person who pays the bills, the fewer inputs we can have, the happier I am.”

Photos by Katherine Belk

October 23, 2019 – Crager Hager Farm is located in Northern Carroll County, Georgia, a community on the periphery of metro Atlanta. Bryan and his wife Wendy grow over 100 different varieties of fruits and vegetables on the 123-year old farm that Wendy originally purchased as a rural retreat in the 1980’s. They soon expanded their large organic garden into a small diversified organic farm to help serve a community that had lost many of its farmers in the 1960’s.

“We decided in 2006 to try making a living by farming and jumped in. It was a wonderful experience and the most challenging thing I have ever done. I had no idea what I was getting into. It’s totally different when you scale up. I had to figure that out and this was early in the urban/small farm movement and there wasn’t much support out there.”

An avid gardener and outdoor enthusiast since childhood, Bryan adopted organic practices early. “My grandmother got me gardening when I was eight. When I was a teenager, I was spraying malathion for pests when the wind changed and blew it right back in my face. I started coughing and thought this can’t be good for me, I wonder what it’s doing to the environment. I started reading about what it does to bees and other living things. This was known back in the 70’s.”

Wendy and Bryan did not go through the organic certification process right away. “We didn’t feel like we needed it from a marketing perspective because we were selling at the farmers’ market and to a local co-op. After a while though, we decided we needed to put our money where our mouths were. We were very fortunate to have the cost share program to help pay the fees.”

Bryan says to be a successful farmer, you’ve got to keep good detailed records. You have to know what’s worked and what hasn’t and you can’t do that just by watching. “The certification process has pushed me to be more consistent. You have to have the input records, what you’ve put on the land and your plants throughout the year. It actually helped me improve my productivity and how I do my farming.”

Their “crop insurance” program is based on diversification, which helps them manage the challenges of changing weather patterns, pests, and diseases. “The weather is so variable here. Right now, we’re entering a moderate drought stage and different crops do better or worse in different environments. So, given the variability, we grow at least two to three different varieties of any particular crop, whether it’s green beans, tomatoes, or corn. I’ll go through 15 varieties of lettuce over the course of the year because there are cool season lettuces, summer lettuces, and lettuces I start in the fall. If we get a particular pest, disease, or weather-related issue, some of those varieties will do better than others.

One change Bryan has seen over the last 15 years is a warmer winter. “We still get some cold snaps but the average for December, January, and February is getting warmer. Spring is starting earlier and the fall is continuing longer. The impact is that we have to shift our planting schedule. And some of our perennial crops, such as apples and berries, are more likely to get hit by a late freeze when we’ve had a warm winter, which can affect production. We have huge frost blankets that we spread over the berries and we may have to run heaters.”

Another strategy they’re using is growing more crops in hoop houses and greenhouses. “We’re working to manage environments so we can manage the amount of rain and solar heat. With a lot of the crops we grow like tomatoes and peppers, it gets too hot in July and August if you don’t have some kind of shade over them. We’re doing a lot to create microclimates that are conducive to our crops.”

There’s also been a shift in rainfall patterns. “We’re getting less rain during the growing season—May through September—and more in the fall and winter. That means you have to have everything on irrigation and can’t rely on natural rainfall. Even the perennial crops need to be irrigated to prevent drying out in the summer.”

Bryan says right now, as far as they can tell, they are climate neutral if not somewhat climate restorative, primarily because the young forest they’re managing is still sequestering carbon. About a third of the electricity on the farm is provided by their solar electric system and they’re looking to expand that. “Every year we look at trying to do things more efficiently so we can get off the dead dinosaur diet.”

That means managing soil health. “We’re working to build the soil organic matter. We run a small landscaping service in the fall and collect leaves and spread them over about a ½ acre of the farm as mulch. We buy a lot of hay from growers in the area who produce spray-free hay for us. We also do a lot of cover cropping. We’ve been able to build the soil organic matter from the 1-2 percent range, which is typical for pasture soils around here, up to about 4-5 percent. We’re very proud of that and it’s actually higher in our hoop houses.”

Their tillage practices have been evolving as well. “We were tilling a couple of times a year and using plastic mulch to control weeds and hold the moisture in the ground. But we were becoming more concerned about the plastic waste we were generating and it made it very hard for us to keep up the soil organic level. So, we started working on some other systems. A grower in North Carolina named Alex Hitt started using landscaping fabric instead of plastic mulch, which allowed him to mulch his crop without having to do the heavy tilling because you can lay it over the top of the land and you don’t have to bury the edges. Then we developed a system where we don’t have to do any tillage. We grow the cover crop, mow it short, add some nutrients, lay the landscape fabric over it, and plant through the landscape fabric. That allows us to cut the tilling down to once every two or three years for most of our field area.”

They also do a lot of trials. “I’m in search of the perfect red tomato for Georgia. We’ve also been doing our own breeding program for tomatoes, beans, kale, and broccoli. We select for crops that work best in our environment. One of the problems organic farmers face is that there are few breeding programs for vegetable crops that are targeted at organic, so it’s been left to the farmers to do their own.”

Why is it important to breed specifically for organic? Because it’s a totally different growing system says Bryan. “We are not using the water-soluble fertilizers. We need crops that have a more robust root system to break down and use the organic nutrients we are providing. We need crops that are more resilient to various pests because we are not going to be using fungicides and insecticides.”

And, there’s the changing weather, which demands a high level of adaptability. “In the southeast, the climate zones are shifting north an average of 15 miles per year. In the last two decades, we’ve shifted almost a full climate zone. That’s like moving us 200 miles south, so we are constantly having to trial different crops. We’re facing two things, the challenge of farming organically and the shifting climate. The work that we are doing as organic farmers to build the health of our soil gives us some protection. We are not as prone to disease outbreaks that you’ll see on conventional farms. But we do have the continual pressure, and as that shifts due to climate change, we have to constantly recreate and fine-tune our systems.”

In closing, Bryan offers this. “In my opinion, organic agriculture is the foundation for developing a sustainable food system, one that is both good for the environment and good for people. Right now, that means you’ve got to spend more on labor to manage things. If you do have a pest problem, you’re going to be using more expensive inputs to control it. You’ll probably have a yield loss because in order to have the good bugs around you’ve got to have some of the parasitic bugs they feed on. You’ve got to be willing to accept some damage to your crops in order to maintain that diverse ecosystem. By building a diverse ecosystem instead of killing everything with pesticides, you’re not in a continual arms race with pests that adapt to the pesticides. You sacrifice a small percentage but you keep the beneficials around. All of those things add to the cost of producing but they provide these huge community benefits.”

January 2, 2019 – April Joy Farm is located near Ridgefield, Washington on 24 acres above the Columbia River Slough. The farm was purchased on contract from Annie Peterson in 2003. Coming “home” to this farm was the realization of a dream for April Thatcher née Jones, who spent many happy childhood days helping the previous owners with farm chores. Today, April and her husband Brad provide healthy food to over sixty families in Clark County through their CSA, as well as top local restaurants.

“I grew up down the road, so I have a lot of great memories of being at Annie and Pete’s place,” April recalls. “My love of farming came in large part from being exposed to all the self-sufficiency projects they had going on. There was always something to learn or grow or help out with at their place. It was a small diversified farm. They were mainly homesteading, self-reliant fishermen and foragers, and had a huge garden, eating pretty much everything they grew.  I hope they would be pleased to see what the farm has become.”

April was working a traditional white collar job in the Midwest when she heard the land was for sale. “They say the right people fall into your life at the right time—the right land fell into my life at the right time. I’m a civil engineer by training and had just graduated with an MBA in entrepeneurship, so it was really fortunate timing that I had all this technical and project management experience and also had this business piece. I became a farmer out of absolute necessity because this land has always been a special place for me.”

According to April, there are three things that have to come together to make it all work. There is the land and what it needs and is uniquely suited to do, there’s your own talent and skill set and what you want to bring to the world, and there’s the community you’re operating in. “The best part is when those three things come together. My education was critical in helping me look at the big picture instead of just jumping in. I spent a lot of time thinking about those three things and doing my research.” Photo: David L. Reamer

From the beginning, there was no question April was going to farm organically. The previous owners hadn’t sprayed or done anything with the land for years, but they leased it to a berry grower that was chemical intensive, so the soil was pretty depleted. April let the entire land just rest for about three years before she got started. The first thing she planted was table grapes.

“I’m always intrigued with the crops that aren’t yet really well known but are appealing to me on some level. That’s how I got into grapes. There are a lot of wine grapes growing in the area but not table grapes. Yet, they grow exceptionally well here and there are varieties especially suited to organic production methods. I feel successful knowing that our families and chefs now understand how complex and flavorful grapes can be.”

Research was critical in helping April with her decision. “With perennial crops, you only get one shot, you don’t get to start over the next year. There were several extension publications, as well as a nurseryman and the author of a book on grape growing who both lived in the Willamette Valley and were working to bring a diversity of grapes varieties to our area. Having access to that research and knowledge base was invaluable.”

The research helped her determine what style of trellis to use, as well as which way to run it to reduce the disease issues that come with farming in a really wet, rainy climate. Good research also helped her figure out the best way to orient the vineyard to capture the prevailing winds that keep the leaves dry. “We don’t spray and we don’t irrigate. Because I had access to solid research, I made a number of good decisions early on. So ten years later, our grapes are both low maintenance and very high in value. This is a generously abundant crop, so we are also able to distribute some to families in need.”

April and Brad made a business decision to make the farm a livelihood for two people, with their families pitching in here and there. They grow all kinds of fresh produce and let CSA customers and restaurant clients select what they want from a list that typically includes 35 or so items—everything from apples to zucchini. This year, they added lots of herbs.

Laying chickens and two miniature donkeys that help with soil fertility complete the operation. “We wanted to have a secure, clean source of manure, because research has shown there is a class of herbicides used in the production of conventional hay. These chemicals do not break down in ruminant digestion. So off-farm manure poses a significant risk for our broadleaf market crops. Donkeys require a lower protein diet than horses, which compliments the feedstock we have available on the farm. We maintain our own hay field and the donkeys eat our hay exclusively, along with the occasional apple and carrot! We compost the manure and apply it to our fallow fields. We try to cycle the nutrients right on the farm as much as possible.”

As it turns out, like all good things in a system that works, the donkeys serve multiple purposes. “Kids love the donkeys, so they get to visit with them when their parents come to pick up their CSA share. We think it’s really important for families to see what a working organic farm looks like—to see the quality of food and that it’s not coming from the stereotypical picture of a farm with straight neat rows and uniformity. We have wild patches and forest and weeds that are growing quite contentedly and actually contributing to our system. That’s the education piece we really like, having families see a working farm, not one that’s been set up for somebody’s entertainment purposes.”

“We’re working with NRCS right now on a conservation stewardship program, integrating 0.4 acres of pollinator habitat directly into our annual crop fields and it’s already added value in multiple ways. We put pollinator strips every few hundred feet and vegetables in between them. It’s pretty unique and really phenomenal how much that’s improved the quality of our brassica crops due to reduced pest damage.”

They’ve also opened the farm to Washington State University researchers for a number of years, including a couple of graduate students who are in their third year of doing insect and wild bird counts as part of the Avian Biodiversity and Biocontrol project. There’s been an extraordinary spike in beneficial insects and it showed in the quality of their fall brassica crops. The researchers documented a spike in syrphid (hoverflies) larvae. Adult syrphid flies required habitat the pollinator strips provide in abundance.  These insects are predators of aphids, a primary crop pest. “I also think having some of these perennial crops in the field is helping with the soil structure, providing a safe, untilled haven for healthy microbes and mycorrhizal fungi.”

Last year, April received a grant in partnership with her conservation district to fund soil health research on the farm. “The two most important elements of this project were that it provided me the financial resources and a direct partnership with a regional soil scientist who was specifically interested in looking at my farm and helping me craft pragmatic strategies. Diversified farms are so complex. Being able to call a researcher and ask for help in answering the questions I have about what I’m experiencing in the field has made a huge difference in my approach. Diversified farmers create crop plans every year. Why aren’t we also creating a comprehensive management plan for our most precious resource, the soil?  I’ve learned so much, and have made a number of changes that I would have never understood or been inclined to push for if I hadn’t had research support.

It’s been a game changer for me. The research is farmer directed so I was the one that crafted the work. I wanted to understand all the pieces that play into the health of my soil in terms of how I’m interacting with it, and better understand the nuances so I could create a framework, a soil health roadmap, to guide me in making practical management decisions. Farming can be isolating, and creating farmer-scientist partnerships are crucial. We teach and learn from each other. My soil health roadmap enabled me to make immediate, impactful changes—specifically, how early I’m working to establish my winter cover crops, and how to better manage nitrogen loss. I found out the biggest nutrient losses weren’t coming from produce sales, but rather leeching from heavy winter rains. I’m armed with more knowledge now and feel as if I have real research partners who care about the success of my farm. My goal for the next two years of the grant is to help other diversified farmers create soil health roadmaps that are specific to their farms. Meanwhile, my interns get the benefit of everything I’ve learned so they don’t make the same mistakes I have.

It’s fundamental that we have research and that it’s dedicated to organic systems because we are operating in a different mindset. We see ourselves as land stewards, rather than just trying to produce something for profit in a mechanistic way. The systems we’re engaging with and the disease and pest pressures are very different. Continued research is crucial because the more we know, the more we learn that we don’t know. The most successful trials that I’ve been involved with are those that weren’t just by an individual farmer or researcher but by the partnership between the two.”

Top two images – photo credit: David L. Reamer

In 2018, OFRF awarded a grant to Edmund Frost of Common Wealth Seed Growers in Virginia to assess resistance to both Bacterial Wilt and Cucurbit Downy Mildew among selected cucumber and muskmelon seed stocks, and to continue with the development of a pickling cucumber that is resistant to both diseases.

Edmund’s first exposure to agriculture was a farm truck that came to his neighborhood on Saturdays from an organic farm called New Morning Farm in Pennsylvania, where he eventually did a short apprenticeship. He gained more experience working at Waltons Orchard in Northern Michigan, a certified organic and biodynamic farm that also grew vegetables. He continued his on-farm education by working at Food Bank Farm in Western Massachusetts, a very large, very efficient farm that ran a CSA for 600 people and supplied the food bank with produce.

Then, his interest in seed breeding took hold. Edmund began working with seeds at Southern Exposure Seed Exchange. He started doing contract seed crops for Southern Exposure and a few other seed companies, beginning with a ½ acre of seed crops and expanding to about six acres when he began getting contracts from more places.

His inspiration for thinking about bigger seed system issues came in 2012 after attending an Organic Seed Alliance conference. “I began thinking about how I could make organic seed systems in our region more functional. As a seed grower, I had been doing stock seed selection. I got more serious about that and started focusing on the varieties that stood out. I also started growing produce crops because I thought that would help make me a better seed grower.”

In 2014, he received a SARE (Sustainable Agriculture Research and Education) grant to do research on Curcubit Downy Mildew with cucumbers, melon, and winter squash. At the same time, he began collaborating with Michael Mazourek at Cornell University to try out some of the stuff he was developing. “Michael was a really good resource to have when I had questions about how to evaluate the crops and how to do the selection and lay out the trials. So, I kept on doing a lot of seed production but also a lot of research and breeding.”

He started Common Wealth Seed Growers to reach people more directly with the trialing and selection work he was doing. “When we were just growing crops for other seed companies, the value of the selection wouldn’t get transmitted to the customer,” he explains. “You put in a lot of work to do a really good job selecting something and then you get less money from the seed company because you were more selective about what plants you saved seeds from.”

He also wanted to have a project that would help bring needed energy and change to the state of Southeast seed systems. “We saw a big unmet need in the Southeast where a lot of organic growers who want organic seeds are purchasing mostly from Northeast seed companies. A lot of the seeds out there aren’t really addressing our needs in the Southeast. Downy Mildew for instance, has been less of a concern in the Northeast, although now it’s becoming more of a concern.” (see related blog, Of Mildews and Men by OFRF Board President Jeremy Barker-Plotkin of Simple Gifts Farm).

“As a seed grower and plant breeder, I focus on the power of varietal choice and varietal development to address disease and pest problems. That’s part of the research I’m doing this year funded by OFRF.”

Common Wealth Seed Growers sells directly to farmers online and at farm conferences. “We’re starting to meet some bigger farmers now and see interest from larger seed distributors. We have a few unique varieties that stand out for Downy Mildew resistance, and people are interested in those. I think that’s the direction we’re headed in, not being a one-stop-shop for seeds but a supplier of a handful of good disease resistant varieties.”

“If I develop a variety that has really good disease resistance, it’s going to result in farmers spraying a lot less herbicides and it will be a lot healthier for the farmers, farmworkers, land and waterways, as well as the people eating the food. Food should be something that increases our health not diminishes it. I think it’s essential that we find ways of farming that are good for the land and good for our health.”