The Organic Farm

2007

Mon, 01 Jan 2007 16:18:43 +0000

Test 2007

Links

Mon, 27 Nov 2006 16:13:53 +0000

Pictures FAQs Barter Buddy Articles Reviews Affiliations Links! Toby's Studio (Coming Soon!) F.M.Rabinowitz Consulting (Coming Soon!) Author Melba Dee Whitesides (Coming Soon!) Oz Blog Reviews Lou Blog/Review

The Organic Veggie Coop

Mon, 27 Nov 2006 15:36:22 +0000

Your Membership supports the Environment, Employment (especially young people), Food Security, the Local Economy, and Education.

History

The Veggie Coop is an organic buyers club developed by The Organic Farm and The Lien Farm over ten years ago. Today, the Organic Farm and The Lien Farm operate separate CSAs (Community Supported Agriculture). Although there are many similarities, each farm has some unique products and different delivery options. The Organic Farm has maintained the title of The Organic Veggie Coop. The Lien Farm operates the Lien Farm Share.

Membership Info

Members will have access to all of the vegetables and herbs which are produced on the farm. There will be around 80 members in the CSA. This year we will offer two membership options: a small bag at $16 per week ($240 for the 15 week season) and a large bag at $24 per week ($360 for the 15 week season).

Pick-Up Places and Times

Members can pick up their vegetables at the Science Building, Quadrangle Parking Lot, Memorial University at 6 PM on either Tuesday (small bag) or Thursday (large bag) evenings or from the farm chill room on the evening the vegetables are delivered or any time later in the week. Any vegetables not picked up at MUN can be picked up in the farm chill room the following day/evening.

Notice Of Pick-Up

A membership list is developed, with e-mail addresses and phone numbers of people who are supposed to pick-up. A week before the first pick up, people with e-mail addresses will be contacted by E-mail; others will be phoned. Once the season begins, an e-mail reminder will be forwarded the day before each of the deliveries. The starting date is weather dependent. This season will begin on either Tuesday (Thursday), June 20 (22) or Tuesday (Thursday), June 27 (29).

What About Holidays?

Members may take as many as three holiday weeks during the season and receive replacements at the end of the season. The membership subscription is still 15 weeks. We suspend your weekly bags while you are on holidays and add them at the end of the season in what would be Weeks 16, 17, and 18. If you plan a holiday, let us know as far ahead as possible and no later than the Friday before your holiday. An E-mail or a written note passed in at pick-up time is better than verbal information.

Additional Weeks

Members, who miss fewer than three weeks, can purchase one or more additional weeks at the end of the season at either $16.00 or $24.00 per week, as supplies last.

Cost

The cost of the Veggie Coop Membership for the 2006 Season is either $16.00 or $24.00 per week for 15 weeks for a total of either $240.00 or $360.00. New customers pay an additional $40 to purchase two locally made shoulder bags for packing and carrying vegetables.

Payment

Returning Members either $240.00 or $360.00
New Members either $280.00 or $400.00

Members have the following Payment Options:

Total Subscription Enclosed in one check, dated payable: June 15th
Total Divided in Two Checks, dated June 15th and August 15th
Total Divided into four checks, dated June 15th, July 15th, August 15th, and September 15. Checks are the preferred form of payment. If this is not feasible, then please contact Mike Rabinowitz to make a plan. Please make your check or checks payable to: The Organic Farm.

Sharing A Membership

Often a membership is shared, with two or three families using the vegetables. In this case, we request that the full membership payment be made in the name of only one person, even though, different members from the group may pick-up on different weeks. Nevertheless, we certainly would like to know the names, e-mail addresses, and phone numbers of all the sharing members, so that we can send e-mails to all members and so that we can phone a partner if one of the members forgets to pick-up their bag.

Choice

Can I choose some things and not others? This is a commonly asked question. Unfortunately, we are not able to pack the bags based on individual preferences or requests. The bags are packed on the farm, based on availability for that particular week. When members arrive to meet the truck, the bags are passed out and members are checked off. It is not feasible to add or take away items. However, we try to deal with member preferences in three ways: (1)Member Survey. We surveyed the membership last fall to obtain an over-all idea of which of our vegetables our members prefer. As expected, there was a divergence of opinions regarding "what was best?" and "what did you like least?". However, everyone who answered the survey, in general, was pleased. We will try to provide a variety of vegetables and herbs again this year. (2) Swap Box. Each week there is a swap box which enables members to swap something they don't like for something they do like. For example, we provide cucumbers as often as we can because this is a favourite. However, there is one family that is allergic to cucumbers and always swaps their cucumbers for something else in the swap box. There is another family with two young girls who love chard; this family tries to find something to swap for chard if it is in the swap box. (3) Special Orders: Members have first chance on special items such as artichokes, additional tomatoes, or basil. One mother has children who are allergic to tomatoes. She makes a pesto with basil and parsley which she serves with pasta. She picks up a special order of basil when she picks up her veggie bag.

What To Do If I Wish To Join 'The Organic Veggie Coop'

Please mail the membership form, your subscription payment, and your membership survey to: Organic Farm, 42 Churchill Rd. Portugal Cove-St. Philips, Nl. A1M 2P6. If you are a returning member and it is more convenient to make your payment(s) at the first pickup, then please e-mail the membership application form and membership survey to: OrganicFarm@NL.Rogers.Com We can also be reached by telephone at (709) 895-2884.

Vegetables

Artichoke, Arugula, Beans, Beets, Broccoli, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chard, Corn, Cress, Cuccumbers, Garlic, Green Onion, Kale, Kohlrabi, Leeks, Lettuce, Mizuna, Onions, Pac Choi, Parsnip, Peas, Peppers, Potatoes, Pumpkin, Radicchio, Radish, Rhubarb, Shallots, Spinach, Squash, Tomatillo, Tomatoes, Turnips, Zucchini

Herbs

Basil, Chervil, Chives, Cilantro, Dill, Fennel, Lavender, Lemon Balm, Lovage, Mint, Oregano, Parsley, Rosemary, Sage, French Tarragon, and Thyme.

Other

Salad Mixes, Sprouts, and possibly imported fruit. This years bag/box may also contain Living Plants. Other surprises are in store also!

Donation:

The Organic Farm is involved in several food sharing activities. One of them is the Veggie Coop. By adding an additional $5.00 or more to your membership, we can provide vegetables to other families at a reduced rate -- hopefully, at half the cost. If you know of someone who needs a break this season, please get in touch. You can present the story on their behalf. This is handled in an extremely confidential manner. (We are investigating the feasibility of giving a charitable receipt, under the auspices of a local charity which runs a food bank.) People with Special Needs will be considered for free membership. For Example, if you know someone that has severe allergies to the chemicals used in conventional farming, and can't afford market prices, we will provide a variety of free produce! This may be a Membership or Special Orders.

Harvest Dates

May	June	July	August	September	October
Chervil Chives Cress Radish	Arugula Kale Lemon Balm Lettuce Mint Mizuna Salad Mix Pac Choi Rhubarb	Broccoli Cabbage Cauliflower Cilantro Dill French Tarragon Green Onion Kohlrabi Lavender Oregano Sage Spinach	Carrots Chard Cuccumbers Garlic Lovage Parsley Peas Shallots Summer Squash Thyme Tomatoes	Artichokes Beans Fennel Leeks Onions Peppers Potatoes Radicchio Rosemary Turnip	Brussel Sprouts Celery Corn Parsnip Pumpkin Winter Squash Tomatillo

Garden Supplies

Mon, 27 Nov 2006 15:34:17 +0000

Garden Supplies

NEW Neem Oil 250 ml (Underdog Natural Insecticide)
Safer's Soap 1 liter spray bottle $10.00
Safer's BTK 100 ml $7.50
Agricultural Limestone 5 gal $10.00
Peat $3.00
Perlite $3.00
Potting Soil 30L $4.50
Grow Bags .5 - 10 gallon $0.11 - $1.25
Jiffy 3" Pots 10 pack $1.00
Jiffy7 Peat Pellets 10 pack $1.00
CoverTan Row Cover (7' and 10' widths) $0.50/ft - $0.70/ft
Fermented Fish Fertilizer jug $40.00

Organic Seeds:

Arugula, Beets (Striped, Golden, White, and Red), Carrots (Scarlet Nantes, Snow White, and Purple), Chervil, Chives (Regular and Garlic), Cucumber (Parade), Lavender, Lettuce (12+ Varieties), Lovage, Radish (China Rose, and Daikon), Stevia (Sugar Herb!), Wild Tobacco (for pesticidal properties, please don't smoke me), Tomatoes (Regular, Paste, and
Cherry), Tomatillo (Ground Cherry), Zucchini (Black) Come by for free advice. We encourage people to grow Organically. AND we'll get you started!

Plants:

Garlic Chives 3 " pot $2.00
Lovage .5 gallon $2.00
Mint 4 " pot $2.50
  Chocolate Mint
  Lemon Mint
  Spearmint
Oregano 4" pot $2.00
Rosemary (Small) $2.00
French Tarragon $2.00
Tomatoes 4/$5
Alpine Strawberries 2nd year $4.50
Mexican Hat (Mother Of Millions) $2.00
Rhubarb 1 gallon $2.50
Lilac Trees (Small) $5.00
Gooseberries $5.00

We are also a dealer for Allie's Wholesale Garden Supplies. Our prices are at cost plus shipping and 15% handling. Please see Louis or email i_am_organic@hotmail.com.

Organic Certification

Mon, 27 Nov 2006 14:14:58 +0000

What does Certified Organic mean?

The term 'Certified Organic' can only be used by farmers to label their product if they produce the food according to a set of standards provided by the certifying body and pass an annual inspection by a trained independent inspector. The inspection process requires that the farmer have an audit trail of all of the crop inputs including the seeds.

Who Certifies The Organic Farm?

There are several certifying bodies in Canada at this time. All of the certifying groups have compatible standards. The Organic Farm is certified by: OCPP/Pro-Cert Canada, Inc. (Organic Crop Processes and Production/ Canada). OCPP requirements are compliant with Canadian Organic Standards, Quebec Organic Reference Standards and EEC (European) Regulation 2092/91 For more information, contact: OCPP, 1099 Monarch Rd. RR1, Lindsay, Ontario; Toll Free Number: 1 877 867 4264

What do the standards include?

The standards include the prohibition of chemical pesticides, herbicides, fertilizers, and preservatives. They also prohibit genetically modified organisms, and genetically engineered seed or stock. Seeds are not yet strictly regulated because of viability.

Who does the inspection?

An independent inspector visits the farm to verify if the farmer understands and is following the standards. He examines the audit trail and producer number to ensure a produce can be traced to the producer who grew it and to the field records of how it is grown. The inspector’s report and accompanying documentation is studied by the certifying body, which then follows up with the Certificate of Organic Conformity or advises the farmer on any necessary changes or re-design which must take place in order to comply with certification standards. If a farmer has land which has been farmed with non-organic materials, he must re-design his production and follow practices for a transition period of three years, before applying for certification approval.

Organic Farm Certification Documents:

Employment Opportunities for 2006 Season

Mon, 27 Nov 2006 14:11:40 +0000

Higher Level: Incentives now include Profit Sharing for motivated individuals. Preferably long term commitment. Temporary Accomodations available. $9.00-10.50/hr FILLED Sales Representative: Must be familiar with local veggies and willing to work on weekends. $9/hr Laborers: Weeding, Planting, Seeding, Harvesting, Cleaning, and Construction. $7.50/hr Special Needs Employment Available: FILLED Student Work Programs Apprenticeships

Please forward cover letter and resume to: OrganicFarm@NL.Rogers.Com OR The Organic Farm 42 Churchills Road Portugal Cove - St. Phillip's, NL A1M 2P6 Canada

Volunteers, Farmstayers, and WWOOFERs!

Mon, 27 Nov 2006 14:10:12 +0000

We accept people year round but there are limited gardening things to do in the winter! Limited Accomodations are available for volunteers, however there is plenty of room for tents. We ask for 6 hrs of work in exchange for room and meals.

Room 1 is a private room located in the main house with internet access. Room 2 is a sometimes semi private room located in the support building. The support building has a kitchen without stove and bathroom with shower. It also has high speed internet but no phone. Room 3 overflow floor in support building.

Tent space and Camper space is available. The support building is homebase to 4 cats and 2 dogs, that generally stay outside. We've had volunteers pass through staying only a few days, and we've also had WWOOFers stay for up a year!

Contact Us

Mon, 27 Nov 2006 00:18:36 +0000

OrganicFarm@NL.Rogers.Com (709) 895-2884 The Organic Farm 42 Churchills Road Portugal Cove - St. Phillip's, NL A1M 2P6 Canada

Projects

Mon, 27 Nov 2006 00:17:19 +0000

The Greenhouse Gas Mitigation Demonstration Project (GHGMP)

Agriculture is linked in many ways to global climate change. Agriculture practices such as the burning and clearing of forests, raising of livestock and use of nitrogen fertilizers all contribute to greenhouse gas emissions. These practices release greenhouse gas emissions into the atmosphere, mainly in the form of carbon dioxide, methane, and nitrous oxide. (Green House Gas Mitigation Program Brochure) We believe the Organic Farm can play a positive role in the eco-system by using natural, organic materials instead of oil based fertilizers and by introducing plants which build up the nitrogen in the soil and capture carbon dioxide, turning it into oxygen. This process for introducing plants which build up nitrogen in the soil is called, "green manuring," Although green manuring has been taking place in other parts of the world for many years, it is a relatively new concept in Newfoundland. In 2003, we became a host site for a greenhouse gas mitigation demonstration project, which is sponsored in collaboration with the Newfoundland Federation of Agriculture (NLFA). This is one of the several sites funded to call attention to best management practices (BMP) through on-farm activities. The BMP projects are practical on-farm research that will aid producers in determining whether the practices could be used in other farming operations. On our farm, oats, buckwheat, clover and a mixture of peas and vetch were planted on a l/2 acre experimental plot and compared to growth and soil development on a control plot which received applications of lime, shrimp meal, compost and peat. The second year,, the experimental plot was planted in strips. The plants were mowed before flowering, weighed and used as mulch on adjacent strips planted in the vegetables/herbs. We compared vegetable production on this ground with that of the control plot, which had organic materials, but not green manure. What we learned. Even though the green manure crops appeared to be relatively successful in 2003, the humus content and texture of the soil will need to be built up in this manner for a minimum of three growing seasons. We will continue our work with the experimental plot, but will need additional sources of compost for the land to be adequately productive for the 2005 growing season. Living Mulch. In reading more about green manuring, we became interested in living mulch. Crops such as clover are planted in the vegetable production areas to reduce weeds and enrich the soil. There are many things to learn about this such as when to plant the lettuce and when to plant the clover, etc. This will be a new project for 2005. We will continue to use green manuring to improve the experimental plot and complete the soil analysis to study the effects of green manuring on soil improvement and texture and to maintain the control plot by traditional methods. However, on another area of the farm, outside the demonstration area, we will begin interplant clover, particularly white clover among our vegetable crops. We are eager to share what we have learned thus far and welcome visitors to the farm and e-mail discussions around Best Management Practices. Even though we expect to increase our production on both the experimental or control plots over successive seasons, our approach to managing the farm is contributing to the over-all mitigation of green house gases, both in practice and in principle. There are several other projects and farm sites across the island of Newfoundland involved in the demonstration of beneficial management practices. All sites host tours upon request to the NLFA or the demonstrator. For more information, contact: NL Federation of Agriculture 308 Brookfield Road, Mt. Pearl, NL. Telephone: (709) 747-4874 Email: fed.agric@nf.sympatico.ca Website: http://www.nlfa.ca

The O farm is interested in building 'Cord Wood' structures. If you want to help and learn with us you are welcome.

We have plans to eventually build a large barn. Any help in the design would be much appreciated.

We are also planning a Tree farm.

Sprouting

Mon, 27 Nov 2006 00:16:57 +0000

Involving Children in Food Security Activities

The important role of children in food gathering and food security has been lost. When I was a preschool child growing up in Tennessee, I fed the chickens, gathered the eggs, picked beans, shelled beans, picked up pecans from the huge pecan trees, etc. It is hard to describe the sense of pride and responsibility I felt in being asked to help the same way that children in Newfoundland were asked to help with "making fish." Even as a small child, it was impossible to have the experience of seeing the voluptuous tomatoes, corn and watermelons that grew from such tiny, tiny seeds, without knowing there is was an energy greater than ourselves. Few children have this opportunity today unless their families have a family garden or are involved in a community garden. Growing sprouts is a simple way to provide children one aspect of this experience. I have a dream that children will learn to make and eat sprouts in preschool, kindergartens and after school programs through out the province. Then, after children are hooked on growing sprouts, we can begin to provide sprout kits for them to take home. I am sure local service groups would contribute the small amount of money required to provide sprouting materials for children in their community.

Why Sprouts?

Sprouts are a cheap, nutritious and versatile source of foods. Most beans found in the bulk buying bins in the supermarket will sprout. Packaged chick peas, beans and alfalfa seeds can also be used. And, health food stores such as Food For Thought in St. John's, carry seeds specifically for sprouting. Do not used seeds sold for gardens. Most are treated with pesticides and are unsafe to eat. When my son was four, he loved sprout sandwiches. At preschool, we made funny face sandwiches, spreading bread or buns with cream cheese, peanut butter or cheese spread, then used raisins, carrot sticks, etc for eyes, nose or eyebrows. Sprouts made wonderful hair and the children gobbled them up. Today, in the family kitchen, we sprinkle sprouts in salads or soups, knowing they are low in calories, easy to digest and extremely nutritious. The Organic Farm provides sunflower, radish, alfalfa and pea sprouts to a small number of high end restaurants. At the August folk festival in St. John's, the Food Security Network made up sprout kits using a jar or yogurt container, cheesecloth and a rubber band. Along with this, went the directions for growing sprouts and four tablespoons of mung beans. This winter, we hope to introduce a sprout growing program in an after school program at a local community centre. We invite you to join the sprouting brigade!

Nutritious?

Yes. Through the miracle of germination, thiamin increases five-fold and niacin content doubles. Vitamin C, E and carotene increase. In fact, the vitamin C content becomes as rich as that in tomatoes. Sprouting breaks down the stored protein into amino acids which is a basic building block for our bodies. In 1940, the United States Army sponsored a full investigation on sprouted seeds, studying their usefulness as food. During World War I, the British Army sprouted beans to ward off scurvy in the trenches. When building the trenches, they calculated the sprouting area needed to feed a battalion.

Easy?

Yes. Most people may think that growing sprouts is difficult. In fact, we have very little to do with the process. All we have to do is set up the opportunity for the miracle of growth. The urge to germinate is nature's way of surviving. The key is to soak the beans overnight/ Then, place them inside the jar, cover them with cheesecloth. The cheesecloth or a well punctured lid makes it easy to rinse and drain. Rinse them a few times per day. Simply observe. If some seeds are not attempting to sprout after a few days, remove them gently. If they do not sprout at all, the seeds may be too old, try a different set. Sprouts do not have to be kept in the dark as previously thought, but avoid direct sunlight. Your sprouts should be ready to eat in 5 to 7 days.

Growing In Soil

This year a young woman from Quebec introduced the Organic Farm to growing sunflower sprouts in a few inches of top soil. In 7 to 10 days, the sprouts were 3 to 5 inches high. We cut the sprouts with scissors, put the roots in the compost and used the soil to start over. More recently, we are growing pea sprouts in soil. These are the best yet! They taste like freshly grown peas. All you need for is top soil and an old pan or tray with sides. Soak the seeds or peas 2 or 3 days, rinsing them often, until they start to swell and form a tiny foot. Place about 2 inches of soil on the bottom of the pan and cover the swelling seed with another inch of soil. Spread them 2 or 3 inches apart. Press gently and keep moist by covering the tray with plastic wrap until the growing is under way. If at first you don't succeed, try, try again! Partially formed sprouts have a fresh, crunchy taste. Some children eat sprouts at this stage. Keep several different batches going at a time.

Keep the Movement Going!

As you become more confident, add sprouts to your egg salad sandwiches for your church group and give sprouting kits for wedding gifts. Make sprouting kits for your local day care or kindergarten and offer to help the teacher and children set up an activity. If you need more information, try the Internet or your local library. Or E-mail the FSN office for a copy of the sprouting directions developed for the folk festival. Good Luck and Stay in Touch. Write the News Magazine and tell us what you are doing to involve children in the important experience of growing their own food. Melba Rabinowitz

We have a variety of Organic Sprouting Seeds Available!

including Alfalfa, Radish, Lentils, Flax, Sunflower, Peas, Broccoli, Cabbage, etc...

We also have Sprouting Kits!

Includes mason jar, 3 kinds of sprouting seed, cheesecloth, rubber bands, and instructions. $3.00

Products

Mon, 27 Nov 2006 00:16:33 +0000

Vegetables

Herbs

Basil, Chervil, Chives, Cilantro, Dill, Fennel, Lavender, Lemon Balm, Lovage, Mint, Oregano, Parsley, Rosemary, Sage, French Tarragon, and Thyme.

Berries/Fruit

Alpine Strawberries, Currants, Gooseberries, Plums... in the future: Apples, Blue Berries, Cherries, Josta Berries, Raspberries, and Pears.

Supplies

We are a dealer for Allie's Wholesale Garden Supplies. You can buy things at wholesale such as hydroponic equipment, irrigation fittings, tools etc... Grow Bags. These black poly bags are re-usable for many years. Various size from 0.5 gallon to 10 gallon.

Plants

A variety of seedlings including over a dozen kinds of lettuce. Basil plants. Tomato plants. All the herbs we grow come in pots too.

Seeds

We have an ever growing variety of organic seeds to choose from! Beets, Carrots, Chives, Lavender, Lettuce, Stevia, Wild Tobacco, Peas, Sprouting Seeds: Alfalfa, Broccoli, Cabbage, Radish, Sunflower, Flax, Buckwheat, Black Lentils

Insect Control

Neem oil, underdog insect repellant. From the Neem tree. Safer's Soap and BTK CoverTan Row Cover

Fertilizer

Fermented Fish and dried Kelp

Soil Additives

Agricultural Limestone, Peat, Perlite, and Potting Mix

Impulse Items

Sprouting Kits, CatGrass Kits, Catnip, "More Herbs In Your Life" booklet, "Growing On A Rock" booklet.

About Us

Mon, 27 Nov 2006 00:01:12 +0000

History:

Even though Mike Rabinowitz was raised on the sidewalks of New York City, he has always been interested in growing vegetables. Soon after Mike finished graduate school in developmental psychology, he and Melba moved to Seattle where they bought their first land This is where Mike first used a hoe and later bought a tiller. In 1970, they moved to New Orleans with two toddlers. Here, they bought land in Mississippi a few hours away, where they cleared bushes and briars to make places for planting fruit trees and roots for grapevines. In 1975, Mike accepted a position on the Psychology Faculty, Memorial University because he and Melba felt Newfoundland seemed like a good place to raise young children. Early on, while looking for land, they visited the luscious flower and vegetable gardens of colleagues, John Evans, a biologist and organic gardener and Jon Lien and his wife, Judy, who were already successful organic growers. At the Lien farm, they saw shoulder high rhubarb and gardens flowing with squash, beans and peas. This set them on the path to organic farming. Melba has fond memories of sitting on the back of the mule behind her older brothers as they rode past apple and peach trees, the family garden, the barns, clover fields and pond where she learned to swim. This regular ride past her grandfather's house was to take lunch to her Dad who was working in the lower fields on the family farm in Tennessee. Frank Whitesides left before daylight to feed the animals and get ready for the day, often returning back to the house after dark. During farming season, lunch under the oak tree beside the waiting Farm-All Tractor might be the only time of day she would see her father. These memories also include the struggles of farming and how her brothers, like her Dad, eventually had to work off the farm to support their families. All continued to keep animals and farm "on the side" because they loved farming. Like her family, she had farming in her bones. Although she went to University right out of high school, she often fantasized about living on a farm and being able to look past blue checked curtains, framing the kitchen window to the fruit trees, clover fields, thriving gardens and open fields where her children played. Mike and Melba started looking for land in all the surrounding areas outside the city of St. John's, from the Goulds to Ocean Pond, Paradise, Middle Cove and Torbay. Over a year past. Finally, they found a piece of land in Portugal Cove on Churchill Road, overlooking Conception Bay. Mike had studied the micro-climates and knew this area was several degrees warmer than most of the surrounding areas. Although it was only l l/4 acres, it was adequate to build a house and begin a family garden. They bought the land the day they saw it and began removing the sod for a garden in the front yard soon after the sale closed. This was the summer of 1976. When the house was finished the following summer, they moved their young family from St. John's, literally, ready to put down roots in Newfoundland. Soon afterwards, they bought the Graveley walk-behind tractor which is still used today. The rest is truly the history of the Organic Farm.

Land and Soil Condition:

There were no huge rocks or boulders in the meadow in the front of the house which is part of the original Churchill farm. However, when the ground was opened up, it had no organic matter and was what might be referred to as a dust bowl. The area on the South side of the house, which was the warmest, was dumped with many feet of hard pan dirt, gavel and boulders left as a results of building the house and septic field. After prying out boulders, most of which were a two man job, using pry poles, the process of soil building began. Mike says that in Eastern Newfoundland, it takes at last three years to build soil, sufficiently rich in humus to support the growth of healthy vegetables.

Management:

Mike and eldest son Louis hold the vision and oversee the over-all development and planning for the farm. They act as consultants. Louis mostly does observation and development, but when things fall behind he jumps back into the labor. The farm employs 2 full time people with 2 -3 additional employees during the summer as well as several causal workers, whose work is primarily that of hand weeding. A permanent general manager is being sought nation-wide, to assist with over-all development of buildings, infra-structure and the day to day management.

Soil Building Materials:

There are many soil building methods. We were lucky enough to have several fields that were left over from a previous farming operation many years ago. Some of these fields had Sod 12 inches thick, mainly at the bottom of a sloped meadow. We immediately turned all the sod over, and spread it evenly to the top of the sloped field. This was then sprinkled with Limestone (the key ingredient needed for most NL soil). This sod may take awhile to break down, so if you don't have a tiller, you best 'Mulch' it with something. This can be hay, grass, leaves, etc... or hard-wood chips if you balance it with a nitrogen source. This will help decompose the sod and weeds (valuable humus). If you have little or no sod... you'll mainly need Peat Moss, Compost, and Limestone. Planting beneficial Cover Crops (Clover, Oats, Vetch, Peas, Buckwheat, Rye etc.) in the areas you don't use, will thicken the soil with humus and add nitrogen once you till them under. Other products may increase the fertility of this mix such as Fishmeal, Shrimp/Crab Meal, Kelp, Composted Manure, Worm Castings etc.

Productivity:

By the early 80's, the family was already giving away more vegetables than they could use, so a trade in vegetables began with local stores as well as bartering with friends. The gardens were featured annually on the Newfoundland Gardening show with visuals of Mike walking through the gardens of large, healthy beets, averaging four or five lbs. Each year the amount and variety of vegetables increased, and friends and other growers came back year after year to keep up with what was happening. A neighbor claimed she made six pints of pickled beets from one beet. Eventually our planting, over came our weeding abilities. But with many new methods, and the right employees, we may regain control! See the Bartering page for our 'Weeding for Veggies' program :-) We are also expanding into a drying operation to reduce wastage and prolong product availability.

Secrets of Organic Farming:

Weeding! Unless you're like Louis and enjoy it... weeding is a major time consumer. You should Mulch as much as possible, this will hold back weeds and conserve ground water. Insect Control also requires special tactics. This may involve a repellant such as Neem Oil, a soap such as Castille, or a barrier like Floating Row Cover. You may also purchase beneficial insects! This may be quite fun to watch. We use Lady Beetles and Parasitic Wasps. Another secret use is 'Compost Tea' as a foliar feed/protection. This involves well rotted compost mixed with water, and strained for a sprayer, be sure to not let the mixture sit too long as it is alive and needs oxygen.

The W-Factor:

In Newfoundland, the Weather is unpredictable through out the season. It might snow in June or frost in September, or both. This is the main reason the farm has gone to more greenhouse production during the past few years. Many years ago, the farm tried vegetable row cover, a covering to protect the brassicaes from the cold and cabbage moths, with great success. The farm still uses this method extensively and have introduced it to other growers in the area. We also use working tables with hoops that support plastic or row cover, for added protection, and Coldframes, built with discarded windows.

Experiments:

Learning By Doing. The farm always takes an experimental/comparative approach to growing, by keeping notes, comparing varieties, timing and growing methods. An example is the second meadow. On one plot, the soil was removed; on the other, the sods were turned under. The soil development, water retention and plant growth was compared in the two plots. The evidence was clearly visible. On the soil enriched with sods, the lettuce was greener and taller.

Seed Selection:

Selection of Seeds and Plants and Seed Saving. One of the greatest challenges is obtaining a selection of organic and untreated seeds and plants for the 'Short' growing season. Many years ago, the farm started ordering seeds from West Coast Seeds in Vancouver because they specialize in growing for cooler climates. West Coast operates an experimental/demonstration garden. Mike and owner Mary Ballon, talk frequently about varities which might do well in our climate. During the past few years, there are more and more suppliers who sell organic seeds for cooler climates. We order seeds from a variety of suppliers, including some of the smaller seed companies in the Atlantic provinces. However, each set of seeds must have a test trial on the farm, for at least one season. If the test trials show resilient, productive seeds, we will not only use the seeds again for the farm, we will bring them in for resale at the Organic Farm Garden Store. During the past two years, Louis is refining his way of working with our own seeds and plants. He is now expanding the seed saving circle by collecting seeds from many kinds of vegetables, herbs, berries, bushes, and trees. Mike is also interested in cross-breeding and developing his own seed.

Organic Certification:

The farm is certified by the Organic Crop Producers and Processors of Canada (OCPP). Now know as OC/PRO. Certification is under constant change, and a more national/international standard is being put together as we speak. Inspection happens once a year, by qualified professionals.

Breaking Even:

The farm has never made a profit, in fact, Mike and Melba take loans to help provide employment. Each year, the operation becomes a little more efficient in some areas, but most people know that running an organic farm is very labour intensive. The work not only includes soil preparation, seeding, planting, transplanting, weeding, watering, and harvesting, but also packaging, labeling, accounting and logging everything. Except for capital expenses, the labour costs make up 85% of the over-all costs; much of this is for the wages of casual employees, involved in hand weeding. The main concern is that the operation does not bring in sufficient money to pay adequate wages to the permanent, experienced employees. Although the farm was is not breaking even yet, Mike still enjoys the challenges of "growing on the rock."

Market:

The main output is a 'The Organic Veggie Coop", a buyer's club or Community Supported Agriculture (CSA) program where members pay an annual membership for vegetables throughout the season. Extras are sold to local restaurants, a couple of grocery stores, and a wholesale herb contract with a supermarket chain. The CSA provides us with working capital to start the season. Membership is however limited to 70.

Expansion and Development:

The farm has opened up a new acre for development of a tree farm. We are working on U-Pick berry patches that will include Alpine Strawberries, Raspberries, Gooseberries, Currants, and Josta Berries. A new irrigation system is underway, involving a Steri-light ultra-violet water filtration system. A food processing facility is on the drawing board. Thoughts of an old-age home, are being entertained by Louis. Composting in a variety of methods is under development. Including large off-site projects.

Green Manuring, Cover Crops, and Live Mulch:

In the summer of 2003, the Organic Farm was able to buy an additional 17 l/2 acres adjacent to the property. Mike's Aunt Esther Rabinowitz left him the money for the land he longed for in her Will. This land is zoned agriculture land and has about 3 acres which can be developed for vegetable production. The remaining land is incipient bog, bog, wetlands and second growth forest. The farm, in collaboration with the Newfoundland Federation of Agriculture and the Newfoundland Horticulture Council carried out an on-site greenhouse gas mitigation demonstration project to learn how to develop cover crops and green manures such as peas, clover,vetch, buckwheat, oats and rye . This meant buying a Tractor and some implements. The crops are used to build nitrogen and humus. The idea is to rotate green manure crops with vegetable production, over time, building up the soil and contributing to the reduction of green house gases by converting carbon dioxide to oxygen. Clover is also seeded between rows for use as a mulch.

The Legacy We Leave Behind:

We not only want to leave a productive farm to our children and the community, but we also want to leave a proven sustainable system of effective soil, water, and land management.

Acknowledgment:

The Organic Farm would like to acknowledge the assistance of the Newfoundland and Labrador Federation of Agriculture, Agri-Foods Canada and the Newfoundland Horticulture Council for its consultation and cost sharing arrangements for the Green House Gas Mitigation Project, provided under the Best Management Practices programs and implemented by the Take Charge Team.