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Small-scale agriculture is a rewarding, challenging endeavor. According to Wendell Berry, in 2002 there were half as many farmers in the United States as there were in 1977. The economics of industrial agriculture and agricultural subsidies have made it increasingly difficult for small-scale farmers to compete in the mainstream food market. But a new generation of independent farmers is emerging, defining unique niches and using direct-sales venues to reach discerning customers by offering quality products that their large-scale competitors cannot imitate. |
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Step 1 Get to know your land. Test the soil to learn what types of crops will grow well on your particular parcel. Study your unique microclimate in order to understand its idiosyncrasies. If a university in your area has an agricultural extension, it can provide help with this research. Step 2 Plan a short-term strategy of clearing and planting a small area for immediate sales, and a long-term strategy of gradually preparing and improving additional acreage as you build your skills and your markets. Step 3 Interview restaurant owners in your area, and produce buyers at nearby stores. Plant a range of crops based on the information you glean from them. Include items that grow during the spring and fall, and even the winter, if possible. Step 4 Develop value-added products such as jams and pickles that you can produce with the crops you grow. This strategy will increase your earning potential and give you more to sell during the winter months. |
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