Growing food can be a win-win for humans and the surrounding ecosystem if it is done thoughtfully and carefully.
Along with our collaborators here at Green Valley Farm + Mill, we work to manage this land in a way that enhances the life here in the soil, on the ground, and in the air.
We practice low or no-till methods to prep our fields. We cover crop extensively to sink carbon into the soil and feed soil-biology; we practice crop rotation, use compost made on site, rest fields, and integrate grazing into our rotation to build the life in our soils.
We never spray or use harsh chemical fertilizers or pesticides, even organic ones, so that a child can pick and eat any fruit, vegetable, or edible green on our farm straight from the field. We plant permanent native and insectary hedgerow plants to increase biodiversity and to provide habitat for wildlife and pollinators. We conserve water by monitoring soil moisture, investing in precision irrigation equipment, and dry farming whenever possible.
Our long term farm plan involves increasing the woody perennial and native crops in our share to mature into a more site adapted agriculture. While members will always enjoy the succulent vegetable and fruit crops we all know and love, we also want to introduce our members to foods more adapted to our hot, arid summers.
Farming can build top soil and sequester carbon; it can increase biodiversity and wildlife habitat; it can improve soil moisture and respect the water table — all while bringing abundant food to our tables. Our goal is to share this reality, and pints of sun-ripened strawberries, with our members.