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 >
The JFX farmers' market, Baltimore, Md.
Also contributing to this post is Anne Palmer, MAIA, director of the Eating for the Future program.
Last Sunday, September 11, was a momentous anniversary and solemn occasion. And yet, we were comforted to see how food bridges cultural divides, and how the pursuit of fresh food and the celebration of a farmers’ market can bring together so many diverse people.
As part of a study, we were counting customers at the Waverly and JFX farmers’ markets, here in Baltimore. Our goal is to determine just how many people visit the markets. In coming weeks, we’ll be counting visitors to the markets and interviewing a selection of those customers to help analyze the markets’ impact and economic reach. Baltimore is one of three cities selected for testing using a methodology developed by New Orleans–based Market Umbrella, thanks to funding from the Surdna Foundation. Read More >