As a beginning farm we are only starting to scratch the surface of what farming means to us. Transparency is what it's all about. Transparency not only about our farming methods but also about our process, our product and our journey.
Even though the 2018-19 season will be our first time operating a commercial farm, we have been selling our produce to friends and family for the past two years and have received very positive feedback. We are farming about a quarter acre in our backyard where our main operation is based plus another acre at our neighbors place which they so generously let us use to support our farm.
While we are not certified organic we use organic practices to grow all our food. We don't use synthetic pesticides or herbicides and only use organic products when we must. We create minimal disturbance to the soil where our food grows because we don't use tractors or large machinery to till the soil. All the food grown at our farm is the product of the hard work by the two farmers in charge.
The farm is located at the southern tip of South Florida. We experience hot wet summers and warm dry winters, winter is the main growing season for vegetables and summer time brings a magnificent abundance of tropical fruit.
We farm on one acre of land and we serve an 80 member CSA, a handful of restaurants and you can also find us at the Legion Park Farmers Market every Saturday between November and May (we are not at the market this season and we are selling veggie boxes through our web store instead).
We use natural practices to grow all our food. We don't use synthetic pesticides or herbicides and only use biological pest control products when we must. We strongly believe in soil fertility from within, which means nurturing and facilitating the natural process of soil biology because healthy soil grows great tasting and nutrient dense food. We farm mostly by hand and without the use of tractors or large machinery which contributes to a more sustainable way of farming.
We are currently growing our third season and couldn't be more excited about the progress made so far.
Farmer in Chief, Roberto Grossman