Rodale Institute Compost Production Specialist Rick Carr talks about what is happening in our fields and yours. Tim asks: I have always wondered about the ComposTumbler’s claim that it produces finished compost in 14 days. I have exchanged some emails … Continued
by Caroline Hampton When I reflect on my first year as an independent farmer, I feel proud of what I have accomplished. Though I can certainly credit myself for working hard and dedicating much time to my operation, I feel … Continued
There is a quiet but swiftly moving current of “grain collaboration” happening throughout New England. Consumers are demanding local grains and even eagerly joining a unique heritage grain CSA, growers are working together to find the most suitable varieties and bakers are proudly displaying racks of bread made from wheat grown in nearby fields. From northern Maine to western Massachusetts, the movement is getting stronger as “our daily bread” becomes synonymous with “locally-grown-grain bread.”
Not using the right weed management tools at the right time can lead to a long season of trying to save crops buried knee deep in the weeds.
Organic farming is not just about making a higher profit. Sure, we have to make a living. And, sure, we live and die on the gritty details of compost and cover crops, tillers and no-till. But we are stewards of more than just our soil and our farm.
By Dr. Hubert Karreman Practitioners of the art of animal husbandry have the ability to understand the workings of a farm that a person steeped in science will never come close to understanding in its strict methodological manner. Whereas animal … Continued
Rodale Institute Compost Production Specialist Rick Carr talks about what is happening in our fields and yours. Marissa asks: I work for an organic tomato greenhouse up in Maine. We are using a soil-less mix, compost and fertilizer from a … Continued
Rodale Institute Farm Director Jeff Moyer answers your questions. Ben asks: We are a small 50-acre farm with mostly woods and woodsy pasture. We are not organic certified, but practice organic methods. We have two gardens totaling roughly six to … Continued
By Maria Rodale Reprinted with permission from Maria’s Farm Country Kitchen The other day I found myself giving a teary retirement farewell to two people who’d worked at the Rodale Institute since the early 1970s…since I was an intern there! … Continued
Rodale Institute Farm Director Jeff Moyer talks about what is happening in our fields and yours. Sal asks: I have been searching for land for about five years now to start a small scale organic operation (actually, it will start … Continued