Right off Route 202 in Granby sits Sapowsky Farm, a second-generation family-run farm growing between 50 and 80 acres of vegetables, depending on the year. While they are most well-known for their sweet corn, strawberries, and tomatoes, they also grow a variety of fall crops including winter squash, pumpkins, cabbage, gourds, corn stalks, straw, and peppers.

Sapowsky Farm was founded in 1947 on about 40 acres of land. Current owners Tammy and Stephen took over operations from Stephen’s parents in 1984 and have kept growing a lot of the farm’s original specialties, including potatoes, sweet corn, and strawberries, along with new crops, including four acres of pumpkins.

The pumpkins are planted by seed in June. As they begin to grow, Sapowsky will cultivate the plants, meaning he will push soil up against the base of the plant, which helps suppress weed growth by burying smaller weeds growing at the base of the pumpkins. Additionally, the pumpkin plants form a canopy of leaves that help kill off weeds by blocking sunlight. “Weeds are the biggest threat to getting a good yield for us, because they steal nutrients from the soil and can really keep the pumpkin plants from thriving,” explains Sapowsky.

As with all field crops, the weather also plays a big role in the success of the pumpkins. To avoid having to irrigate, the Sapowskys plant their pumpkins on “heavy” land, land that is naturally more wet, and better able to retain water. The risk here is that in extremely wet years, too much water can drown the seedlings or lead to disease. With hardly any rain this year, the gamble paid off, and the Sapowskys were glad to have their pumpkins on heavy land.

As with most vine crops, the biggest pest facing the pumpkins are deer. Deer will eat the leaves off the pumpkin plants through the summer, as well as the fruit in the fall. “We’ll certainly scare the deer off if we see them, but my general rule has always been to just plant extra so there is enough to go around,” Sapowsky says with a laugh.

Harvesting begins in early September. The pumpkin stems are cut from the vine, and the pumpkins are placed in rows. From there, they are picked up in large bins and brought back to the farm on a forklift, or low bed trailer.

All of Sapowsky Farm’s products are sold at their farm stand, located at 436 East State Street, Route 202 in Granby. They will be closing for the season on November 1st.

To find other local farms open near you, please visit

Emma Gwyther is the development associate at Community Involved in Sustaining Agriculture

Two wool sheep, free to a good home. One Romney ewe, about 10 years old, one Romney-Border Leicester wether, about 8 years old. They have beautiful wool, great for spinning. They are used to people, very friendly. Hoping to find someone who would like to add them to their flock for wool production. If interested, please email

“Brussels sprouts are one of those quintessential fall crops for me, marking the transition from the heat of summer into autumn, and colder days, and the oncoming of holidays and group meals,” says Emily Landeck, owner of Riverland Farm and co-founder of the Sunderland Farm Collaborative, an online marketplace for local food and farm products established by local farmers at the beginning of the pandemic.

Riverland Farm is a 40-acre certified organic vegetable farm in Sunderland, offering a wide variety of crops. The crops that are currently in season include broccoli, cauliflower, kale, scallions, sweet potatoes, and of course, Brussels sprouts. “Fall is a really exciting time of the year at Riverland Farm. It really feels like our time to shine,” remarks Landeck.

Brussels sprouts are seeded in a greenhouse in late May or early June, where they grow for just over a month. In late June or early July, they are moved outside. “This year, we were out planting them at 6pm to try to help protect them from the heat a bit. While they can tolerate the heat, it isn’t ideal,” explains Landeck.

In July, as the plants continue to grow in their new homes, weed management becomes crucial both to ensure that the Brussels sprouts are getting the nutrients they need from the soil, and to prevent weeds from bringing in pests.

Aphids, caterpillars, and moths can all decimate Brussels sprout plants, especially during this time of year as it becomes colder. Scouting is one tool that Riverland Farm uses to determine the pest load and make decisions on whether or not to address the issue with an organic spray. The sprays are not meant to be used more than once or twice per season, making proper timing crucial.

To prevent disease, Landeck sprays a powdered form of metal copper, and has been implementing creative measures to increase airflow throughout rows, such as alternating planting cabbages, a plant that doesn’t grow as tall. While the hot and dry conditions had negative effects on many field crops this year, one benefit was decreased risk of diseases.

In September, about one month before harvest, the tops of the Brussels sprout plants are removed. By doing so, the plant channels more energy into the sprouts. Additionally, the sprout tops are a tasty by-product which can be sauteed and enjoyed like kale or collards.

Harvesting generally happens in October and is rather labor intensive. One person goes down the row, stripping the leaves off plants by pushing down the stalk with their hand. A second person then follows with a pair of loppers to cut the stalk. From there, they are put into crates, washed, and sold.

Landeck explains that her favorite way to eat Brussels sprouts is with bacon, or as a salad. To make this salad, take off the 2-3 outer leaves of every Brussels sprout, then shred the inner heads. Toss the outer leaves with a bit of oil and roast in an oven at 375° for 10-15 minutes, until nice and crispy. While those are roasting, dress the shredded, raw Brussels sprouts with a vinaigrette. Add in the roasted leaves, along with any other salad toppings (such as chopped nuts) and enjoy.

You can find Riverland products at places like River Valley Coop in Northampton, Atlas Farm in Deerfield, Simple Gifts Farm in Amherst, Green Fields Market, and Whole Foods in Hadley. They sell to local restaurants including Daily Operation in Eastampton, Belly of the Beast in Northampton, The Upper Bend in Turners Falls, and Wheelhouse Catering. Additionally, Riverland Farm offers a winter CSA running from the first week of November through the third week of January, with a few spots still available.

For more local options near you, please visit

Emma Gwyther is the development associate at Community Involved in Sustaining Agriculture.

By TALIA GODFREY, For the Recorder, October 17, 2020

Hunting apples was an all-day affair for Nick Suter and Amber LaFrancis, of Ludlow, beginning when Suter’s two boys, 3 and 5 years old, disappeared into the rows of Apex Orchard in Shelburne Falls. With small hands just big enough to hold ripe Gala apples, they were just short enough to walk underneath the low-hanging branches.

“It was a spur of the moment decision to come, this is our first time here,” said Suter.

Neither Suter nor LaFrancis had been applepicking in a long time, and both said they were blown away with the breathtaking views. After an afternoon of apple-picking, the four went home with a full peck for seasonal pie-making.

“I take all the precautions and follow all the rules, but I’m not going to live my life in fear with my children,” said Suter, as his sons ran to peek through the trees at a passing tractor. Other than having to wear masks, Suter said they found the experience comfortable and enjoyable. As it was for Suter and Lafrancis, apple-picking has become a popular choice for a safe social activity this fall, bringing orchards across the state a high demand for pick-your-own apples never seen before.

“We got picked out of summer apples, which people don’t usually want, but this year they just wanted the activities and to do things outside,” said Al Rose, the fourth-generation owner of Red Apple Farm in Phillipston. “In our business, you need the weather to grow and to sell the crop. It’s about providing conditions for people to want to be outside. We’ve had almost no rain this year — that makes people want to come. No one wants to pick in the rain.”

Prime picking days feature conditions that Rose calls “The three c’s of apple season: cool, crisp and clear. They want to have to wear a sweater.”

According to Ben Clark, the fourth-generation farm owner of Clarkdale Fruit Farms in Deerfield, some weekends this year have had twice as many pickers as previous years. Clark says they’re having some of the biggest crowds they’ve ever seen.

“We get a lot of return customers who came in when they were kids and now they’re adults bringing their kids. The feeling is that applepicking is a family-friendly outdoor activity. People can feel a little normal with this tradition and they want to get outside,” said Clark.

Tim Smith, Apex Orchards owner of 40 years, attributes the increase to people’s concern about where their food is coming from: “Sales are up this year, people are very focused on buying locally and are very conscious about distance … more so than other years,” he said.

Apple season can last from the end of July into November, but most varieties open to the public for pick-your-own have a shorter picking window. At Clarkdale, pick-your-own apples are typically ready beginning the second week of September; they are usually finished by Columbus Day weekend. Pick-your-own at Apex starts and ends earlier, open from the last week of August until Halloween.

Both Rose and Clark mentioned that it’s been a great year for the apple crop in terms of both taste and color. “We got affected by dry weather so the size of some of the apples is a little smaller, but the flavor is outstanding because when there’s a lot of water, the sugars can concentrate more,” explained Clark.

At Red Apple Farm, Rose noted “The quality (of apples) is phenomenal this year, and the color (for) leaf-peeping is phenomenal this year. It’s unusual to see that. The supply was low, it wasn’t a big crop this year, to begin with.”

According to Smith, having had a particularly abundant apple crop last season, this season’s crop is small — about 75 percent of a normal yield.

“It’s just the natural layoff of trees,” said Smith, mentioning that Apex Orchard irrigates its trees so dryness h a s n’t been a problem.

Like most businesses, apple- picking looks different this year. Orchards have adapted to social distancing requirements by making the experience safe and efficient, some going well beyond the basic hand sanitizer, distancing and mask precautions.

“It’s been a very challenging year to come up with systems that make everybody happy,” said Rose. “You’re adapting and reinventing your business in ways that you’ve never had to do before.”

Pumpkins spaced apart at Red Apple Farm help customers gauge social distance in lines, and a 40-by-60 foot tent has been set up outside with best-selling farm products.

According to Rose, handwashing at one of the five outdoor sink areas is required before entering the orchards. “It’s just part of COVID to keep customers and staff safe,” said Rose. “We’re working really hard to make it a fun, family-safe experience.”

Red Apple Farm and Apex Orchard have had to hire more employees to handle the COVID-19 restrictions. Foottraffic is proportionally higher than usual on weekdays compared to weekends, which Rose attributes to people’s flexible work schedules.

To keep things moving at the Shelburne Falls orchard, an outdoor station was added to purchase paper apple-picking bags. “We’ve had a positive response, people are very happy to be out here, they’ve been very comfortable,” Smith said.

For Jen Korza and her family, of Northampton, applepicking is an annual tradition. Other than having to wear a mask, Korza says she didn’t feel their experience at Apex Orchard was all that much different from other years.

During the pandemic, when safe family activities have become difficult to find, Korza affirmed that applepicking provides a good level of both normalcy and safety.

“It’s a tradition; it’s easily doable and it’s just nice to be outside,” she said. At all three orchards, masks and social distancing are a must, both in-store and at the orchards. Employees are screened daily for COVID19 symptoms and sanitize between helping customers.

For example, Red Apple Farm has adopted a reservation system to limit the number of people in the orchard and for contact tracing. With 80 acres and only 150 to 200 people allowed in the pickyour- own orchard at a time, the farm is well below the state limit of 170 pickers per acre.

“This is the first year people are showing up right at 9 (a.m.) o’clock to pick apples. We can spread things out with reservations,” said Rose, who also mentioned that they’ve received a positive response to the system.

New offerings replaced hay bale rides and festivals this year at Red Apple Farm, including an “open-air” package that lets customers take home a collection of fruits and vegetables that they pick themselves, including apples.

“We borrowed the idea from another farm. Everyone tries to help each other out in these situations,” Rose said.

To learn more about the availability of apple varieties and the season’s schedule, contact farms directly. Pickyour- own apple orchards are open every day at Clarkdale Fruit Farm from 10 a.m. to 4 p.m.; every day at Red Apple Farm from 8 a.m. tp 6 p.m. (the store opens at 9 a.m.); and every day at Apex Orchards from 9 a.m. to 4 p.m.

WRSI, October 16, 2020. Kevin Barbeau of Cloonybreen Farm in Hamden, talks about being a new farmer and Local Hero member, raising pigs. He feeds his pigs whey, helping another local farmer get rid of their by-product of cheese making. His pork will be available soon at River Valley Coop.

WRSI, October 9, 2020. Diane Jacoby, owner of DJ’s Farm Fresh Produce in Shutesbury, joined CISA on 93.9/The River to talk about becoming a farmer in semi-retirement, being a destination in Shutesbury, and being perfectly situated to respond to the pandemic with online ordering and contact-free pickups.

Ervin Meluleni and his wife Gloria, owners of Coyote Hill Farm in Bernardston, are hard at work making cider from their apple and pear trees. “Each of our apple trees is a different variety, which is ideal for us because it means the apples ripen at different times and cause some slight changes in flavor that can be fun to play with” says Meluleni.

For many years, the Meluleni’s made cider with a hand crank press. Upgrading to an electric grinder has simplified the process, allowing Meluleni to toss apples in and grind them with far less elbow grease. Once the apples are ground, they go into the cylinder of a prohibition era cider press. A piston exerts pressure, and the juice is forced to separate from the solids, creating unpasteurized apple cider ready to be packaged into half gallon containers and sold.

In addition to apples and pears, Coyote Hill Farm grows a wide variety of fruits and vegetables including sweet potatoes, winter squash, carrots, tomatoes, raspberries, beets, turnips, and more.

“This was a horrible year for our brassicas. Broccoli, cabbage, turnips… it was all desiccated by flea beetles,” explains Meluleni.

Pbyllotreta Cruciferae, more commonly known as flea beetles, are black, shiny beetles measuring only about 2mm long. Adults can survive the winter in wooded areas surrounding farms and move into the fields come May to feed and reproduce. Spring crops are eaten by overwintered adults, while fall crops can be desiccated by the larvae and summer adults.

Protective netting can keep the beetles from getting to the crops. “We’ve considered using netting, but the year that we did it ended up burning the plants,” explains Meluleni.“You’re damned if you do and damned if you don’t.”

Coyote Hill Farm uses organic methods including paying a premium for biochar compost to grow their wide variety of vegetables. Biochar is a charcoal-like material produced through a pyrolysis process, meaning decomposition brought on by high temperatures. A lack of oxygen prevents combustion, and instead produces a mixture of solids (biochar), liquid (bio-oil), and gas (syngas). Biochar has been found to increase the carbon to nitrogen ratio of compost, keep compost moist and aerated, improve humus content, and lead to better plant growth.

Coyote Hill Farm is entirely powered by solar energy, including a solar greenhouse built by Meluleni that allows them to have tomatoes ready in early June before most other farms. The greenhouse has 92 black fifty-five gallon drums on the north wall. As the sun comes up, it heats up the drums, which then radiate heat throughout the house for the day.

If you are interested in purchasing from Coyote Hill, you can find them at the Bernardston and Northfield farmers’ markets.

To find more local farms near you, please visit

Emma Gwyther is the development associate at Community Involved in Sustaining Agriculture.

Beetlebung Farm Manager:

Beetlebung Farm is a six-acre regenerative farm in the heart of Chilmark, on the island of Martha’s Vineyard. Our market garden is approximately one acre and grows diverse vegetables, herbs, and perennial fruit which we sell at our on-site farm stand, the West Tisbury farmer’s market and to local restaurants.  We are deeply committed to using no/low-till growing practices, improving the health of our soil and producing delicious, nutrient-dense vegetables. After a successful first season, we are looking to refine and expand our growing plan to meet seasonal and year-round community demand while continuing to build our soil and enhance the farm’s biodiversity.

As the new stewards of this cherished, iconic farm, our Farm Group has been working hard since December 2018 to build out the infrastructure to support increased food production and season extension.  While our farm’s top priority is the responsible cultivation of the highest quality, healthful food, we are also dedicated to education, creativity, and innovation – being transparent in sharing best practices and challenges with fellow growers and engaging the community in experiencing and celebrating the value of regenerative farming. Flanked on either side by “downtown” Chilmark, our fields and daily operations are front and center for all who drive by and we aim to inspire and welcome engagement from the community.

In addition to operating a productive working farm, we imagine developing a nonprofit center for education, food and craft that will expand the impact of our farm. This center will look to the natural world as a guide, supporting and promoting regenerative practices which reinforce ecological health, a nutritious plant forward diet, individual health and well-being.

We are a young organization with much yet to learn, design, and implement. We are committed and eager and we value collaboration, experimentation, innovation, creative thinking and curiosity.

Job Description

Beetlebung Farm is looking for an experienced Farm Manager with the passion, motivation, and energy to drive and oversee the operations and expansion of the farm. The Farm Manager is joining at a critical time and will have the opportunity to improve our crop quality and production capabilities by integrating three new greenhouses being built this fall to expand the one acre of mixed vegetables, berries and herbs currently grown. Beyond our strict adherence to no/ low-till, regenerative growing practices, we engage in seed saving and employ a small vermiculture system. The farm also includes three hives, a small historic orchard and vernal pond.

In addition to being responsible for the farm’s crop production, the Farm Manager will hire and supervise the farm’s seasonal crew, administer the farm’s annual operating budget, represent the farm to visitors and manage the farm’s various sales channels.

Reporting to the Beetlebung Farm Group, the Farm Manager is an integral and valued member of the team. We are looking for an exceptional candidate who will bring a knowledge of regenerative market-gardening techniques, energy and a strong desire to work collaboratively to drive our shared goals and build on the successes of our first year.


Skills and Experience


Competitive annual salary dependent on experience.


On site-lodging in a private, two-bedroom house.


Continuous learning is encouraged. Reimbursement provided for all approved professional development opportunities including travel.

We’re committed to building a diverse and equitable team. Beetlebung Farm is an equal opportunity employer, and considers all candidates for employment regardless of race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity or other protected group.

To Apply

If you are interested in joining the Beetlebung Farm team, email us your resume, cover letter, and three references with contact information to Applications will be considered on a rolling basis.

Local Hero Profile by Talia Brown, CISA Intern
Published in CISA’s October 2020 enewsletter

Earlier this week, I spoke with Casey Steinberg, co-owner of Old Friends Farm. “I’ve always liked puzzles,” he said when I asked him how he got started farming, “and farming is like a complicated, multi-dimensional puzzle. You can make it as complex as you want.” The original goal going into this year, Casey told me, was to make the farm less complex. However, with COVID-19 arriving at the beginning of the growing season, in order to keep their full crew employed, and continue to provide accessibility to local food, complexity increased considerably.

At Old Friends Farm, taking care of the farm staff has always been the priority. Casey offered me an analogy—“In Europe, if you go to a restaurant your waiter or waitress will be a respected professional—it’s not a transitional job.” This, he explained, is what he hopes for the staff—for farm employees to feel valued and respected in the important work they are doing, to be able to support themselves and their families, and to be able to sustain and be sustained by farming as a profession and lifestyle. Employees at Old Friends Farm strive to work reasonable hours, and earn a good hourly wage. Many of their employees have been working at the farm for multiple years.

I asked Casey if the farm had any traditions for rest or celebration with the farm crew, and he was ready with an aptly-named answer—the farm crew has monthly “recharge” meetings. On these days, Missy Bahret (Co-Owner) and Casey cook a meal for the crew, and the group takes part in community building games and activities. Twice each year, the farm hosts a specialist in ergonomics to show the crew how to keep their bodies safe while working.

Casey says the farm has grown a lot since its beginning when he and Missy worked other off-farm jobs (for Casey, a job making and repairing concertinas, and working at Andrew’s Greenhouse for Missy) by day, and business planned by night. He says that he has enjoyed learning to empower, and step back so that other crew members can have their own areas of expertise on the farm.

Old Friends Farm works on and within a larger puzzle as well—the Pioneer Valley local food system. The web of relationships and collaborations they participate in is diverse and expansive. You can find Old Friends Farm ginger in Bart’s ice cream, Artisan Beverage Cooperative’s Cranberry Local Libation, and both their ginger and turmeric in Real Pickles’ Turmeric Kraut, Kimchi, and Ginger Carrots, among others. Recently, they mobilized their relationship with area farms and producers to help meet the needs of both farmers and the greater community during COVID-19. Casey was excited to tell me about the incredible program that they created—an online storefront where customers can order food (and some other special products) from both Old Friends Farm and other farms and producers around the valley and beyond.

The storefront offers an amazing variety of products—you can order flowers, fruits and vegetables, dairy products, bakery and pantry items, beverages, and even craft kits from local makers! The storefront allows customers to pre-order and pay online, and then pick up their groceries at three locations: Old Friends Farm, the Amherst Farmers’ Market, and Artifact Cider Project in Florence. See the online storefront (open year-round!) and more information about ordering deadlines here!

Among the products on the online storefront are Old Friends Farm’s Certified Organic specialties: triple-washed salad greens, fresh baby ginger (and turmeric coming soon), flowers, and seasonal veggies and fruits. The farm also sells its specialty products—which have been in development since the farm’s founding in 2003—made from their ginger and turmeric, including spice blends, loose leaf teas, and ginger and turmeric  honeys and syrups.

In the uncertainty of COVID-19, it seems that Old Friends Farm is a well-oiled machine—not one that operates alone, but one that fits and works well with those around it. It works well because of the care it takes of all of its moving parts.

Photos courtesy of Old Friends Farm.

Daily Hampshire Gazette, October 6, 2020

In March, when the pandemic hit our part of the world, the growing season had only just begun for most local farmers. The farms that were selling products at the time — year-round goods like meat and dairy, or a limited range of produce — lost winter farmers’ market, school and restaurant sales and had to make immediate and costly changes to their operations.

Certain farms suffered serious losses, like maple syrup producers that operate seasonal sugar shack restaurants and flower farms that saw widespread wedding cancellations. Still, the timing insulated many local farms from the earliest economic shocks of the pandemic, and what the pandemic would mean for local farms as the growing season progressed felt deeply uncertain.

As we moved into the spring, something unexpected happened: demand for local food and farm products exploded. A CISA survey, conducted this summer through a handful of local farms, found that 64% of the 800-plus respondents were buying more local food because of COVID-19, and 27% of respondents were new customers of the businesses from which they received the survey. Visits to CISA’s online guide to local food and farms skyrocketed 200% over the same period last year.

This shift has played out in a variety of different ways for farms. As the national meat supply chain was disrupted this spring, demand for local meat took off.

Mike Austin of Austin Brothers Valley Farm in Belchertown says, “This has sort of put us on the map. Demand was crazy in April and May, and now it’s settled a bit. We have a steady clientele who show up for meat every week. A lot more people are aware of us and we have new regulars, so in that sense it’s been very good.”

For some meat farmers, this increase in demand has caused other problems. There are a limited number of federally-inspected slaughterhouses in the region, which have slowed production in order to implement necessary safety measures.

Shannon Goddard of Wild Bramble Farm in Northfield says, “The pandemic has meant that we’ve sold more meat than ever this year, but we’ve had trouble getting dates to have our animals processed. We’re going to run out of pork sometime this winter, and we probably won’t have any more until next fall.” The farm plans to increase poultry and egg production to bridge the gap.

Many farms made major changes to their sales models this year, even as the uncertainty of the pandemic complicated decision-making. Hart Farm in Conway added spring and fall options to their home delivery farm share program and tripled the number of households they serve, while cutting back to just one farmers’ market.

Farmer Anna Meyer said, “It was a timing thing — we had so much demand for the CSA in the spring, and we weren’t sure what the farmers’ markets would look like this year. I imagine this is what we’ll do in the future, but I don’t want to get ahead of myself since we don’t know what people will want when the pandemic is over.”

Old Friends Farm in Amherst has built a whole new food hub: an online ordering platform that offers their own products along with an array of other local goods, distributed via several sites around the Valley.

Farmer Casey Steinberg says, “This has been like starting a whole new business — it’s been really interesting and also very complex.” This new outlet, in addition to an increase in wholesale orders, has helped to cover a loss in farmers’ market sales, but not without reduced profit margins on some products and a lot of staff time to build it.

In the face of this year’s challenges, Casey says, “We’re so grateful to our community for showing up and supporting farms. It feels more important than ever to be providing jobs, and to be providing the community with food.”

Larger wholesale farms have found new opportunities in shifting markets, as well. Joe Czajkowski of Joe Czajkowski Farm in Hadley has significant relationships with UMass and the Chicopee Public Schools, among many other larger buyers. He says, “The biggest hit we’ve taken is the schools, but a lot of the food they would have taken is going to the federal food boxes (the Farmers to Families Food Box Program). We’ve been very grateful for how the federal government and the food banks have stepped up, and our sales to supermarkets have also been very good. I’d like to see the schools come back, but my mother used to say that every problem is an opportunity in work clothes, so we just make things work for the new ways of selling.”

Farmers are doing what they’ve always done: growing food and figuring out how to get it to people. This adaptation requires an immense amount of work and risk-taking, and so far, our communities have shown up for them.

Still, the real financial reckoning won’t be clear for months, and farmers are continuing to make plans for an uncertain future. You can help ensure that their tremendous efforts pay off, and that they are still here to provide food for our communities, by choosing local!

Visit to find farmers’ markets, farm stands, home delivery, grocery stores that source local food, and more.

Claire Morenon is communications manager at CISA (Community Involved in Sustaining Agriculture).

2021 position- Vegetable Harvest Coordinator/(full-time)

General Details:

Pay is commensurable with applicant’s experience and skill set.  Our minimum starting rate is $15/hr.  Workers must work the complete time commitment.  Full time positions have the option of taking five days off during the season, unpaid.  We do not offer housing for any position.  There are many farm perks, including delicious salads, veggies and flowers, as well as a fun and productive work experience!

Our farm thrives on a sustainable work model.  If you love farming, working hard, being on a high quality/high production farm, being part of a dynamic and fun team of people, and also having time to enjoy your non-farm life, our farm may be a good fit for you.  We want to cultivate ‘farmers for life’, and have no interest in having a farm that only can exist by having its workers give up their lives for its success.  That isn’t sustainable farming to us!  All of our full time workers work 36-45 hour weeks and can rely on work day hours starting and ending on-time.

Interested applicants for full time positions should be enthusiastic about local organic agriculture, have a minimum of two complete growing seasons of farming experience, be energetic, be able to work outdoors in any weather condition, be self-motivated, work well with a crew and independently, and have excellent quality control while working quickly and efficiently.  Must be trustworthy, reliable and responsible.

Vegetable Harvest Coordinator
(Monday-Friday; 40 hrs/wk; April-third week Nov)

Ideal candidate has prior experience with diversified vegetable production, and  crew management.  Must be a clear communicator and skilled leader with an eye for quality and efficiency.  Must be organized, motivated, and keep good records.  Must have the ability to scout, harvest, estimate crop yields, and understand harvest windows/stages for each crop.  This person is the ‘pace-setter’ for the harvest crew.

Apply via email with a letter of interest, resume, and 3 references.

2021 position  – Salad Packing (part-time)

General Details:

Pay is commensurable with applicant’s experience and skill set.  Our minimum starting rate is $15/hr.  Workers must work the complete time commitment.  Full time positions have the option of taking five days off during the season, unpaid.  We do not offer housing for any position.  There are many farm perks, including delicious salads, veggies and flowers, as well as a fun and productive work experience!

Our farm thrives on a sustainable work model.  If you love farming, working hard, being on a high quality/high production farm, being part of a dynamic and fun team of people, and also having time to enjoy your non-farm life, our farm may be a good fit for you.  We want to cultivate ‘farmers for life’, and have no interest in having a farm that only can exist by having its workers give up their lives for its success.  That isn’t sustainable farming to us!  All of our full time workers work 36-45 hour weeks and can rely on work day hours starting and ending on-time.

Interested applicants for full time positions should be enthusiastic about local organic agriculture, have a minimum of two complete growing seasons of farming experience, be energetic, be able to work outdoors in any weather condition, be self-motivated, work well with a crew and independently, and have excellent quality control while working quickly and efficiently.  Must be trustworthy, reliable and responsible.

Salad Packing
(Mondays and Wednesdays; Hours 7:30-4:15, May through October)

Indoor work, packing salads in our certified kitchen.  Must be fast and dexterous with attention to detail and capacity for repetitive work.

Apply via email with a letter of interest, resume, and 3 references.