by Rebecca Cecere Seward Training farmers to fill this increasing demand is at the core of the current mission of the Ecosystem Farm, but over the last year we have been steadily increasing the consumer education element of our mission. Whether visitors come to the on-farm market, volunteer with us for one of our volunteer days, or come to us as schoolchildren for a tour, we have been spreading the good word about organic farming and eating. Increasing this audience is on the
The farm crew preps the fields for planting by laying plastic which helps to maintain soil moisture and temperature, while aiding in weed control. The mild spring afforded the Ecosystem Farm comfortable days to work, beautiful weather for growing, and a little bit of extra water to remind us of our connection to the swampy environ around us (ha!). The crops have flourished in the moist regular-spring conditions: tomatoes fruiting on big deep green plants, the squash big and r
For myself, the path before me is a blank canvas. I have a vision for what that may look like, but the reality is still elusive. My plan is to begin a CSA next year outside of Morgantown, WV, where I am from. I’ve worked out the numbers, from how many seeds to buy, feet to plant, dates of sowing and harvesting, harvest containers to be purchased, irrigation lines to be run, but some numbers are still elusive. Some numbers seem as though they are always elusive for the farmer.
by Blain Snipstal In the field notes that the reader is most familiar with, we, the collection of writers, usually write from the perspective of the “farmer.” We may, quite frequently throughout our writings, use the phrase “as a farmer,” or “I’m a farmer,” or “the thing about farming.” However, I want to be frank. I’m speaking as a ‘being’ first and as a ‘being that tends the land’ second. As mentioned before, I came to this community of learners and lovers of food after a c
from earthandstyleblog.com Ingredients 4-6 cups of cherry tomatoes 3 tablespoons extra-virgin olive oil 2 medium sized onions, cut into large pieces 2 large garlic cloves, minced 2 cups chicken stock 2/3 cup heavy cream 1/2 cup fresh basil leaves, divided Freshly ground black pepper 1 tsp. dried oregano 2/3 cup of grated Parmesan cheese, plus more for serving salt Pre-heat the oven to 450 degrees. Place the cut onions, cherry tomatoes, oregano, 1/4 cup of fresh basil leaves (
by Becky Seward, Ecosystem Farm Manager Every plant we grow on the farm began somewhere in the evolutionary scheme of things as a wild plant, indigenous to some part of our planet, settling into its ecological niche. At some point humans came in, plucked out the plant and developed it into a tastier or hardier version of itself, in the process changing the chemistry of the plant for human consumption. The tomato, which has no direct native species (the primogenitor is the tom
by Becky Seward, Ecosystem Farm Manager (Written to the CSA community and published in this week’s edition of Field Notes.) I write to you on the tail end of a couple of beautiful days of rain and another gorgeous day of sun and warmth to wick some of that extra moisture off of the field. It has been a truly blessed season here at the Ecosystem Farm; I cannot believe the good fortune we’ve had! I have really enjoyed seeing you all around the community, and have been feeling s
Sustainable Harvest Our farm is more than an organic farm–it is a sustainable farm. And the goals behind sustainability (environmental health, economic profitability, and social and economic equity) guide our farmers. Adaptive Research Sustainable farming is a complex process for which there is no one-size-fits-all approach. Our farmers and apprentices are constantly using formal and informal research to determine the best agricultural practices for our unique site. Ed