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  • From: ecook516 AT earthlink.net
  • To: market-farming AT lists.ibiblio.org
  • Subject: [Market-farming] Farm Labor
  • Date: Mon, 3 Mar 2003 06:35:01 -0500 (EST)


Does anyone have any ideas on recruiting farm labor? We usually employ about
6 interns, but we're heading into the season short handed. We have an ATTRA
listing, but we just haven't gotten many inqueries this year. Any ideas?
Thanks!

Emily
New Morning Farm
Hustontown, PA
>From goodows AT infinet.com Mon Mar 3 09:48:11 2003
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Date: Mon, 03 Mar 2003 07:26:36 -0500
From: Lucy Goodman <goodows AT infinet.com>
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To: Market Farming <market-farming AT lists.ibiblio.org>
Subject: Re: [Market-farming] What are your best crops and/or products?
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We sell a lot of spring mix, arugula (especially to restaurants),
hardnecked garlic, onions (mainly sweet), potatoes, tomatoes, peppers,
eggplant, pastured eggs, melons, green beans and more and more asian
greens like pac choi.

Rick we have tried to sell non food items but have found at farmer's
markets folks come to buy food not crafts. We usually have some
earrings, framed photographs, gourd crafts (birdhouses mainly), pretty
crystals and mineral samples and lithic projectile points (arrowheads)
my husband knaps. I doubt we have ever sold more than $250 of such items
in a year. When we go to craft shows or flea markets than such things do
sell a lot better than at a farmer's market.

Lucy Goodman
New Paris, OH
Boulder Belt Organics
http://www.angelfire.com/oh2/boulderbeltcsa
Looking for local food? Check out
http://www.localharvest.org
We have, I fear, confused power with greatness
Stewart I. Udall
>From goodows AT infinet.com Mon Mar 3 10:04:55 2003
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Date: Mon, 03 Mar 2003 07:43:20 -0500
From: Lucy Goodman <goodows AT infinet.com>
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To: Market Farming <market-farming AT lists.ibiblio.org>
Subject: Re: [Market-farming] Farm Labor
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Some ideas

The WOOF site http://www.organicvolunteers.org

Ohio ecological food and farm Assoc. has a farmers to inter link
http://www.oeffa.com

Go to your local High School and see if there are some FFA kids needing
produce experience



Lucy Goodman
<br>New Paris, OH
<br>Boulder Belt Organics
<br>http://www.angelfire.com/oh2/boulderbeltcsa
<br>Looking for local food? Check out
<br>http://www.localharvest.org
<p>We have, I fear, confused power with greatness
<br>Stewart I. Udall</html>
>From garlicgrower AT earthlink.net Mon Mar 3 11:32:11 2003
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Date: Mon, 03 Mar 2003 11:30:51 -0500
To: Market Farming <market-farming AT lists.ibiblio.org>
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Subject: [Market-farming] Re: onions to garlic to leeks
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>Hi, Allan!


Allan wrote:

>You've lost me with the below. How long before germ. to distribution with
>leeks? Are you talking growing them for a year?

My paternal grandmother was Welsh which means that I believe in having
leeks to eat through the winter! :-) March 1 was St. David's Day (the
patron saint of Wales) where I pull up all the leeks that made it to the
winter, but aren't nice enough to let grow for seed and make leek and
potato soup! :-D Wonderful stuff.

I start the seed in late February/early March -- they usually germinate in
a few days and then I put them under the lights until they are the size of
a pencil (or a bit less) and can be put in the trenches -- usually end of
April/beginning of May. One can harvest anytime from July on -- I grow
enough that I can just keep pulling them out and using them until March. I
like the taste better than onions and they seem to be a whole lot easier to
deal with.

I have never found leeks to be fussy which is why I'm hazy on dates -- as
long as they have water, light, and manure, they do just fine no matter
when I get to them. Hilling them in the summer gives you a longer white
portion, which is what everyone wants, so it's worth doing.

I've won the blue ribbon for my leeks any time I've entered them at the
Harvest Show which is mid-September. They are probably the most dramatic
then, but you'll get a very decent leek before then, and of course, if you
keep hilling it, the leek will only get longer and fatter. They can look
fairly ratty in February, but if you take off the frost-burned leaves and
offer a clean leek, they look (and taste) great.


>Have you worked with the 'bunching leeks' that Johnnie's offers?

As Johnnie's refuses to donate previous years' seeds to community gardens,
I don't patronize them. Seeds of Change keeps sending me these "summer
leeks" which don't overwinter -- I can't see that they grow any faster and
why one would grow a leek that you can't get out of the ground in January
to make soup (see Welsh heritage, above), but supposedly, they are hot
stuff in CA where chefs want to have delicate leek flavor for whatever they
are making in summer/fall. These leeks are also used in salads in CA, but
here in PA, I haven't seen a leek used outside of anything that is cooked
for a long time (soups, stews, casseroles, etc.) so I can't see what the
advantage is. I've grown them, I've eaten them, but I can't see the point,
at least here in PA.

I did a google search and "Bunching Leeks" seems to be more of a
chive-like plant -- I've grown simliar plants and they all taste good and
overwinter well. One can't have too many alliums in one's dishes! :-D

Personally, I love the French varieties (Blue Solaise, Jaune de Poitou [not
as Welsh as I should be, I guess]), but the British varieties should work
pretty much the same.


Dorene Pasekoff, Coordinator
St. John's United Church of Christ Organic Community Garden

A mission of
St. John's United Church of Christ, 315 Gay Street, Phoenixville, PA 19460




  • [Market-farming] Farm Labor, ecook516, 03/03/2003

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