EAT DIFFERENTLY

NURTURING SOIL FIRST, CROPS SECOND

At our farm, soil health is the most important factor in our farming operation. Nothing we do in our workflow, interferes with the ecosystem of microorganisms that help enrich our vegetables.

We are keen to use “no till” and organic farming practices to enhance any under-utilized land we find ourselves gaining access to on our Urban Farming venture. Be it backyards, front yards or city provided growing spaces, we always start with soil tests.

Our mindset is that we are stewards of this living and giving land. As stewards, this medium is with us now, it will outlive us then, but it’ll be a blessing to the next stewards taking over from us.

In our second year of farming, we started to focus solely on our soil life by first noticing and managing its nutrients after receiving soil tests. What we noticed was that, when the soil nutrients were managed well, the crops responded even better!

intensive crop rotation

What we practice is small scale intensive farming

“Where it’s not about the size of space you have, but the growing capacity it has. ” – Hannah, Ferme Agricola

We rotate between, ‘bottom’ crops (root vegetables) and ‘top’ crops (leafy greens), carefully crop planning in advance from the beginning of the season to the end of the 25 weeks Farm Share commitment.

The sequence of our rotation is as follows

  • Harvest and clear previous crop

  • Put the cleared crop into a vermicompost and/or compost bin

  • Add amendments and compost

  • Mix the top inch of amendments and compost using the Johnnys Seeds Tilther

  • Carefully map the bed for either transplants or for direct seeding

  • Depending on the crop and season, cover for heat or insect protection.

VEGETABLES

ROOT AND LEAFY ORGANIC VEGETABLES

Vegetables

Arugula, beans, beets, bok choy, carrots, eggplants, garlic, habanero, scotch bonnet peppers, kale, lettuce, onions, radishes, salad mix, spinach, swiss chard, tomatoes, turnips, winter squash, and zucchini.

Herbs

Basil, chives, cilantro, dill, mint, and parsley

Microgreens and Sprouts