160: Stacey Carlberg and Casey Gustawarow of The Farm and Sunnyside on Managing a Farm instead of Owning, Conservation Efforts on the Farm, and Getting and Giving the Most with Employees
Farmer to Farmer with Chris Blanchard
Release Date: 03/01/2018
176: Jan Libbey of One Step at a Time Gardens on Scaling Up, Scaling Down, and Partnerships and Networking
Farmer to Farmer with Chris Blanchard
Jan Libbey raises three acres of vegetables with her husband, Tim Landgraf, at One Step at a Time Gardens in North Central Iowa. With sales through their CSA and the North Iowa Fresh Food Hub, the market farm makes up one of multiple streams of income that include cash rent and CRP income on their 132 acre farm. We dig into how Jan and Tim have made One Step at a Time Gardens work in rural Iowa, with an emphasis on their marketing efforts. Jan shares the story of growing the market farm operation, and then choosing to shrink it again as the business matured. We discuss how they’ve chosen...
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176: Jan Libbey of One Step at a Time Gardens on Scaling Up, Scaling Down, and Partnerships and Networking
Farmer to Farmer with Chris Blanchard
Jan Libbey raises three acres of vegetables with her husband, Tim Landgraf, at One Step at a Time Gardens in North Central Iowa. With sales through their CSA and the North Iowa Fresh Food Hub, the market farm makes up one of multiple streams of income that include cash rent and CRP income on their 132 acre farm. We dig into how Jan and Tim have made One Step at a Time Gardens work in rural Iowa, with an emphasis on their marketing efforts. Jan shares the story of growing the market farm operation, and then choosing to shrink it again as the business matured. We discuss how they’ve chosen...
info_outline
176: Jan Libbey of One Step at a Time Gardens on Scaling Up, Scaling Down, and Partnerships and Networking
Farmer to Farmer with Chris Blanchard
Jan Libbey raises three acres of vegetables with her husband, Tim Landgraf, at One Step at a Time Gardens in North Central Iowa. With sales through their CSA and the North Iowa Fresh Food Hub, the market farm makes up one of multiple streams of income that include cash rent and CRP income on their 132 acre farm. We dig into how Jan and Tim have made One Step at a Time Gardens work in rural Iowa, with an emphasis on their marketing efforts. Jan shares the story of growing the market farm operation, and then choosing to shrink it again as the business matured. We discuss how they’ve chosen...
info_outline
176: Jan Libbey of One Step at a Time Gardens on Scaling Up, Scaling Down, and Partnerships and Networking
Farmer to Farmer with Chris Blanchard
Jan Libbey raises three acres of vegetables with her husband, Tim Landgraf, at One Step at a Time Gardens in North Central Iowa. With sales through their CSA and the North Iowa Fresh Food Hub, the market farm makes up one of multiple streams of income that include cash rent and CRP income on their 132 acre farm. We dig into how Jan and Tim have made One Step at a Time Gardens work in rural Iowa, with an emphasis on their marketing efforts. Jan shares the story of growing the market farm operation, and then choosing to shrink it again as the business matured. We discuss how they’ve chosen...
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175: Lauren Palmer of Bloomsbury Farm on Sprouts, CSA, and Community Connections
Farmer to Farmer with Chris Blanchard
Lauren Palmer raised 15 acres of vegetables in Smyrna, Tennessee, just south of Nashville. With year-round production, a sprouts operation, a 300-member CSA, wholesale accounts, farmers markets, and on-farm events, Bloomsbury Farm is a thriving hot spot in the local food scene in Nashville. We dig into how Lauren has built the farm from the ground up since its start in 2009, taking a deep dive into Bloomsbury’s sprout production, employment structures, and CSA setup. We discuss how she deals with extreme deer pressure and regulations, and how she navigated a farm divorce. And Lauren reflects...
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174: Jack Algiere of the Stone Barns Center on a Diversified Farm, a Close Partnership with a Restaurant, and Innovative Production
Farmer to Farmer with Chris Blanchard
Jack Algiere is the farm director for Stone Barns Center in the New York’s lower Hudson Valley. Actively farming since the early 1990s, Jack has been the director at Stone Barns since its inception fifteen years ago. Jack oversees the extensive and diversified farm operations, including indoor and outdoor vegetable production, small grains, and a diverse array of livestock. Most of the farm’s produce and meat is sold to the partner restaurant Blue Hill, and we dig into how this relationship has benefitted both the farm and the restaurant. We also take a look at how the vegetables are...
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173: Jean-Martin Fortier of La Ferme de Quatre Temps on Intensive Production on More Acres
Farmer to Farmer with Chris Blanchard
Jean-Martin Fortier is most famous for his book, “The Market Gardener,” based on the high-output systems he developed at Quebec’s Les Jardens de la Grelinette, where his wife, Maude Helen, currently produces over $150,000 of produce on an acre and a half of production ground. He currently farms at La Ferme de Quatre Temps, an enlarged version of the same model on six acres of production ground. We dig into the foundations of JM’s production model, from high fertility to an emphasis on weed prevention, and how that model has translated to more acres on his new project. JM reflects on...
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172: Allan Gandelman of Main Street Farms on Meeting People’s Needs through Scaling and Marketing Decisions
Farmer to Farmer with Chris Blanchard
Allan Gandelman raises 45 acres of crops at Main Street Farms in central New York state with his partner, BobCat. With twenty employees in its eighth year in business, Main Street Farms sells through a CSA, farmers market, and wholesale accounts. Main Street Farms got its start in 2011 with an acre of production and an aquaponics set up, so they’ve grown a lot in the last eight years and Allan and I talk a lot about the process of scaling up their operation and finding their way with different mixes of enterprises and marketing outlets, and how that has meshed with meeting the needs of...
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171: Caroline Pam and Tim Wilcox of Kitchen Garden Farm on Scaling Up, Value-Added Products, and Wholesale Marketing
Farmer to Farmer with Chris Blanchard
Caroline Pam and Tim Wilcox farm 50 acres of vegetables at Kitchen Garden Farm in Western Massachusetts. Starting with an acre of produce in 2006, Caroline and Tim have steadily expanded the farm’s scale and added fire-roasted salsa and a naturally fermented sriracha to their farm’s production. We discuss the value-added products and how those fit into the work and overall business of Kitchen Garden Farm, since they account for a significant portion of the farm’s revenue. Tim and Caroline dig into the process of scaling up their operation, including how they manage a multitude of...
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170: Rebecca Graff and Tom Ruggieri of Fair Share Farm on CSA Transitions, Greening the Farm, and a Fermented Food Business
Farmer to Farmer with Chris Blanchard
Rebecca Graff and Tom Ruggieri raise vegetables for a hundred-member CSA, manage a small laying flock, and operate a cottage-scale fermented food business at Fair Share Farm, 45 minutes north of Kansas City, Missouri. They’ve been farming together on family land since 2004 after meeting in the fields at Peacework Organic Farm in upstate New York. We dig into the nitty gritty of their member-oriented CSA program, and the changes its undergone in the last couple of years as Rebecca and Tom have looked to change the farm’s economic basis and their quality of life. Tom and Rebecca share how...
info_outlineStacey Carlberg and Casey Gustawarow manage The Farm at Sunnyside, with twelve acres of vegetables and eight of tree fruits in Rappahanock County, Virginia, about seventy miles from Washington, D.C.
We dig into the ups and downs of managing other people’s farms, including why they’ve chosen to do it and how the farm owners set expectations and provide oversight. Stacey provides insights into how they manage the financial implications, and we look at some of the other goals of the property owners and how those fit – and don’t fit – with a vegetable-farming operation.
Casey and Stacey share how they make the most of their spot at the high-quality, high-volume Dupont Circle Farmers Market in D.C., including strategies for standing out from the crowd, and how they manage their employees at the stand.
We also talk about how Casey has worked to fit cover crops into the vegetable rotation, and how they have integrated laying hens into the cover crop rotation – including the steps they’ve taken to ensure the safety of their fresh produce in the face of nearby chicken poop.
And Stacey and Casey share the steps they’ve taken to manage employees for year-over-year retention, from their overall staffing strategy to their day-to-day communications. Finally, we discuss their experience with Lyme disease among their crew, and the steps they take to try to reduce its incidence among their employees.
Perennial support for the Farmer to Farmer Podcast is generously provided by Vermont Compost Company.
Pictures, show links, and more at farmertofarmerpodcast.com/episodes/sunnyside.