The One Farm crew produces a variety of vegetables, herbs and some fruit using organic growing practices. Every seed is germinated here on the farm, whether it’s a beet seed sown directly into the ground or a pepper seed started in February inside and transplanted in May.

A diverse mix of crops are grown each year including green and red cabbage, basil, kale, heirloom/cherry/hybrid tomatoes, colorful bell peppers, garlic, green and red bottle onions, cucumbers, Swiss chard, red and gold beets, lettuce salad mix, cilantro, spinach, arugula, rhubarb, red/yellow/white/purple potatoes, summer squash, turnips, radishes and green beans.

You have probably heard “natural, “organic,” “pesticide free” and other terminology to describe a farm’s growing practices. At One Farm we use the term “chemical free.” We are not certified organic (meaning we are not reviewed by the U.S. Department of Agriculture or third-party inspectors), but we implement growing practices that are similar to National Organic Program standards.

One Farm follows the basic C’s of organic farming: Compost, Crop Rotation and Cover Crops. These three priorities build soil, which is the foundation for an organic growing system. When supplemental fertilizer is needed, fish emulsion is the nitrogen source applied most frequently.

When it comes to insect pests, we take preventive measures by maintaining plant health, attracting beneficial insects and using floating row cover to create physical barriers during appropriate stages of plant and insect life cycles. In response to insect pests, Indian neem tree oil and Bt (Bacillus thuringiensis) – both approved by the Organic Materials Review Institute – are used on rare occasions.

If you would like to learn more, visit the USDA’s National Organic Program website.

If you ever have questions about our practices, please don’t hesitate to ask. That’s what “Know Your Farmer, Know Your Food” is all about.