Healthy soil and sustainable growing

["Tradingpost" <tradingpost@lobo.net>]

Always glad to hear people finding a niche that's both sustainable and 
profitable. But I was seeing so much out there about people making it with 
value added products and specialty produce, that I decided someone needed to 
show that common vegetables grown right could make it commercially. I know 
others do it, but it doesn't get the press. So we do it right here. We try to 
work with the best tasting varieties of the most common vegetables, tomatoes, 
onions, garlic, pole beans, carrots, potatoes, squashes, etc. Reasoning that 
taste is what brings repeat customers and word of mouth advertising, and so 
far it does. That and organic no-till, small-scale biointensive, permanent 
beds, season extension like starting in the greehouse (unheated), and 
effective tabling and signage at markets - all work to make it profitable. 
And ready access to big markets. Costs are next to nothing compared to 
machine-grown row farms. Labor is a factor but goes way down after first 
season or two. And eat what you don't sell.

paul tradingpost@lobo.net

*********** REPLY SEPARATOR  ***********

On 5/24/2008 at 9:51 AM BirdWalk wrote:

>Most agreeable on the huge agribusiness and government wanting to control
>the food supply.
>
>However several folks I know are making a nice living in agriculture with
>the oddity market.  Such as we 'grew' baloots for several years.  The guy
>down the road had less than an acre of corn - hand inoculated with some
>sort
>of fungus for the Asian market. Yet another was growing star beans.
>
>www.nonais.org
>
>> And the reason is corporate agribusiness wants family farmers off the
>land
>
>> so they can keep up their scam and control the food supply and the price
>> of food.
>
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