The farm is made up of two plots of land, both managed using organic methods of production (although we are not officially certified organic) to produce roughly 20 varieties of vegetables, most of them heirloom, including specialty items like edible flowers, rare herbs and unique baby greens as well as some year round tropical crops like tamarind, bananas and key limes. We grow everything by hand, using simple tools to reduce our carbon footprint and dependence on gasoline. Since we are an urban farm we are within a short driving distance to our customers, making it easy to both deliver produce and invite them to the farm for a quick visit. Every year we host two farm open house events where we invite everyone in the community for farm tours, picnics and to talk plants with us. We are also interested in hosting more workshops at the farm in the coming year. Last season we did a series of educational gardening workshops as well as a very popular pickling workshop. Sign up for our mailing list to receive invitations for all of those things in the future, or follow us on instagram @littlerivercooperative!
We believe that the health of our soil is directly related to the quality of our harvest so we focus on composting, cover-crops and soil building methods to sustain the micro-organisms and organic matter in our fields. This year we started using a walk behind tiller in order to better incorporate our cover crops and cash crop residue, but we still do a lot of hand weeding and we don't use any synthetic chemicals, pesticides or fertilizers in our production.
The farm is mostly closed during the summer months of May through August. During this time we focus on building soil and compost as well as improving infrastructure. In the summer of 2016 we plan to build ourselves a refrigeration unit on a trailer that can go from the farm directly to the farmers market. This will not only provide a great way to cool off veggies after harvesting, but it will improve our general efficiency by reducing the number of times we have to move around and repack vegetables every week. During the summer we also focus on garden installations for schools, restaurants and private homes. Check out our Gardens page for more info.
In the fall we will be growing crops for our CSA and a farmers market booth, with an emphasis on sales to local restaurants. One of our main goals this season is to further create relationships with local chefs to supply them with truly fresh and unique materials to work with. Over the years we've had many chefs visit the farm and we've seen how rewarding it is for them. The exchange of knowledge between farmer and chef is very inspiring to us and we hope to nurture those bonds even more.