FARMING IN A PANDEMIC

In many ways, it feels like we have been preparing for this from the beginning, right? Those early yearnings towards farming were built on a desire for self-sufficiency, for living simply and having everything we needed right outside our door. We have spent years trying, failing, trying again - learning skills and gathering knowledge to ready us for such a time as this.

We have acres of land to roam, bountiful food and gardens surrounding us, animals providing for us. We feel incredibly fortunate and blessed, rich in our health and stability.

And yet! Though our family is safe and not lacking in food, our farm business has been cut off at the knees. We chose 2020 (of course!) to be the year we ended our CSA, focusing solely on farmers market sales and restaurants. And while the market is still open, we are now operating with a “what will tomorrow bring”sort of anxiety. Every news cycle seems to have us rewriting our entire business plan, reevaluating our marketing strategy, pivoting and beginning again.

So, we return to the CSA model. We are so thankful for our loyal little community of customers and past farm members we were able to turn to, finding them ready and waiting for us.

We will still be at the market, beginning this weekend, for as long as the market can be open. There will be spinach, lettuce, arugula, and LOTS of Further’s chicken eggs! We will be encouraging pre-orders and online payments as much as possible.

We are staying open and flexible, knowing that everything might have to change again. And that is OK! We are going to make this work.

We are also wrestling a bit with a paradox, or conundrum, or difficulty of sorts: we are blessed to have plentiful resources in a time when resources are scarce (food!) and we want to share that with as many people as possible. Health is wealth and food is medicine, and we want everyone to have access to that. So how can we be generous and connect food with people who need it and can distribute it, while also remembering that our family needs to survive this financially as well?

So please come see us at the market (briefly, and from a distance)! Join our CSA and tell your neighbors about us. Help us connect our food with people who are hungry. Share your thoughts, your worries, your ideas with us. We are going to keep planting, going to continue expecting this to be our biggest growing season to date. Just like every year, we will bury our seeds in the soil in faith, in hope.

- Hannah.

A Choose-Your-Own CSA?

For many years, Hannah and I have relied heavily on the CSA model to get our season started. And we’ve received absolutely incredible support for it––support that has built our farm and made us many dear friends over the years. We would not still be here without it. 

But the CSA has always been limiting for the customer. Albeit with unrelenting enthusiasm and rarely a complaint, you who have supported us have still received your  produce exclusively at the mercy of the farm, the season, and our schedule. You’ve been amazingly supportive in the face of that, but we have come up with something a little different––something that supports our family farm while also offering those who believe in us a lot more flexibility. 

We’re calling it a market card, but it’s really a choose-your-own CSA in disguise.  

The idea here is that you buy the card upfront––which gets us growing in these leaner times (like we are honestly in right now) ––and in return we give you some extra veggie money ($5 for every $100 card or $10 for every $200 card). You can pick up at the Lexington Farmers market on Saturday or Sunday or at the farm (on select days). 

-Cardholders will get a text message every week with what we have. 

-Cardholders can reserve items at market so they don’t sell out (looking at you, strawberry and summer lettuce fans!) 

-Cardholders are not obliged to use any specific amount every week (though we will ask you to please let us know if you’re in the market for bulk items). 

Truth be told, without the classic CSA we’ve offered for the past 8 years, January has been very tight for us and we hope that you will see enough value in this idea to snag a card and help support your farmers!

It’s admittedly a bit experimental for us, but it’s an experiment in which we would love if you would join us! We’re limiting the number of cards for the season as we trial this new approach, so if you are interested please let us know or snag your card ASAP! You can purchase them online HERE in our store.

Thank you as always. 

Your farmily, 

Jesse + Hannah + Further + Ellis 

photos by Cassie Lopez

OUR FIRST NO-TILL TRIALS HAVE BEGUN, Y'ALL!

https://www.youtube.com/watch?v=S0NtroaasaoWhen I envision our farm becoming 100% no-till over the next few years, there are a few basic concepts that define for me what that will (more or less) look like.The first is that the growing beds will be permanent (which, albeit a little wonky, they technically already are). The idea here is that we never have to rebuild the beds with machinery and by avoiding that process we can maintain nice, loose vegetable beds with good soil structure and a healthy population of macro and microbiology.The next is that they will always have something growing in them to increase photosynthesis. This process, as I vaguely recall from high school biology, traps carbon and feeds soil microbial life (and grows nutritious food, obviously). And we want to take advantage of that by never having empty beds so we can always be storing carbon instead of loosing it.Another core no-till concept for us is that we will plant these beds densely to decrease the amount of soil exposed to the sun, and increase the amount of food grown per square foot. We hope with all this vegetation to eventually no longer need the broadfork at all, and instead allow the roots and soil life to move the soil around and aerate it as necessary.There will also be a fair amount of compost involved, depending on the crops. Next year we will add a significant amount to each bed, then supplementary amounts as we go forward.Anywho, with that I want to introduce you to Ever Bed with the above video. We are in the middle of a few no-till experiments this month, but perhaps none more exciting than this one. Ever Bed is a kind of proto-type for our transitioning no-till farm that encompasses much off what I sort of envision most of, if not all of, our garden looking like in the coming years.The idea here is to never take it this bed of production (ergo “Ever Bed”), and to use it for growing food (not cover crops) year-round, adding compost before every crop in requisite amounts. We will also always be trying planting Ever Bed’s next crop before the last one has come out of the ground. What we’re trying to do, especially in the summer, is take advantage of the canopy of certain crops (not all) to help provide shade for more tender crops. In this way, Ever Bed‘s first crop was celery, which we will start harvesting in two weeks, so we just interplanted the bed with Salanova lettuce, which conveniently needs two weeks of partial shade to establish itself (especially in this summery May we’re having).Of course, we are not going at this blindly. We have always done some amount of interplanting, and we know where it works and where it doesn’t. Also, I have taken a soil sample from Ever Bed to make sure that it is still building organic matter throughout this process as I can compare it to the average of each of the plots. If it is not, I will change gears and regroup. If you see anything that strikes you as not-quite-right about the process or video (beyond my haircuts which, yes, I unfortunately do myself), let us know. As I often emphasize, I will always take one good criticism over a thousand attaboys any day.There is more information in the video and more information about out no-till adventure at our YouTube channel (which you can subscribe to here, if you so please).- Farmer Jesse

A REALLY EXCITING ANNOUNCEMENT!

So let’s just get right into the big news and then we’ll break it down: starting this summer I—with a massive amount of assistance from Hannah, of course—will be taking over as the head chef and executive farmer of a new restaurant in Versailles called Spark Community Cafe. I will still be a full-time farmer at Rough Draft Farmstead, but I will also be a chef. Let me explain.FIRST, WHAT IS SPARK?Spark Community Cafe is a nonprofit, pay-what-you-can restaurant opening in downtown Versailles, Kentucky (this summer), and Hannah and I are beyond excited to be a part of it.It is estimated that 17 percent of Kentuckians and 22 percent of Kentucky children are food insecure—that’s roughly one and five of our fellow citizens. Food insecurity exists in every county in Kentucky, and every county in the United States. Spark’s pay-what-you-can model is a brilliantly simple way of addressing this issue head on.HOW IT WORKSPatrons can pay the suggested price, or more, or less, depending on their financial circumstances. Payments are kept anonymous so no one knows how much anyone else pays. Patrons who cannot afford a meal are able to volunteer at the restaurant and earn meals that way. One can also volunteer his or her time to donate meals so others may have a meal. Ultimately, the goal of Spark and the many other restaurants like it is to end food insecurity in the community—to make sure kids and adults, single parents, poor, or just cash-strapped people alike can get a good, nutritious meal when they need it - and can dine with dignity.HOLISTIC GOALSOffering food to those people who may not have access to a nutritious meal every day speaks to Hannah and me as citizens, but also as farmers. Hannah and I have always struggled with how expensive our produce is. There is no easy way for us to grow it cheaper, sell it cheaper, and still make a sufficient living. So this pay-what-you-can model presents a very exciting opportunity for us to get our produce to those who may not normally, or regularly, be able to afford it while still making a living for ourselves. This is especially true as Spark’s founders seek to pay a living wage to their workers and support local farmers by paying a fair price for the food.My role will be to create seasonal menus and train the staff on how to prepare them. I will likewise be utilizing ingredients from our farm and others (so if you’re a farmer or artisan in the area, make sure to email me at roughdraftfarmstead@gmail.com so I can have your info—I will be actively looking for people to provide certain crops, meats, etc..). The goal will be to use as much local foods as possible, with an emphasis on farms and artisans closest to the restaurant and within Kentucky first, and pay what the crops are actually worth.This project will certainly be extra work for us, but it’s something we believe is not only important, but in line with our values, goals, and faith.Ultimately, almost a decade ago now, when we looked around and asked ourselves how we could affect the most change, Hannah and I chose farming. Now through Spark, we will be able to amplify that goal.Of course, Rough Draft Farmstead will still be running our CSA (SIGN UP HERE). We will still be selling to other restaurants, but Spark will be our other exciting (ad)venture this year. So we hope you will check out and follow Spark!If you would like to get involved, volunteer, donate, or just learn more, check out Spark on Facebook, Instagram or at sparkcommunitycafeky.org. We hope you will come support this cause while we all work to eradicate food insecurity in our communities.-Jesse.