This post is the seventh in a series – Letters from the Low Country – about food and agriculture in the Netherlands, written by Laura Genello as she studies organic agriculture at Wageningen University.
When I first met Pieter Lammerts he told me something I have never heard a farmer say: he had a lot of free time. Most vegetable farmers I know who farm on a similar scale work long hours in the fields Read More >
Harvesting. It’s one of the most fun and rewarding tasks to do on the farm. Cutting a large bunch of celery three months after it was started from seed is satisfying. However, every hour spent harvesting is time we are not seeding, planting or farm planning, so the harvest must happen efficiently. Many farmers calculate the dollar amount they harvest per hour to assess their pace and the net value of certain crops. Plants must also be handled with care, not just to ensure the quality and safety of the product, but also to protect the remaining portion of the plant that will hopefully re-grow to yield multiple harvests.
At Cylburn, we harvest our vegetables every Friday for sale at the year-round Waverly Farmers Market on Saturday mornings. We sell through the Farm Alliance of Baltimore City, a network of urban farms in Baltimore that runs a collective market stand. Read More >