ginger

Where the heck is this train taking us?

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In our newsletter last week, there were a few sentences in there that hit us hard. 

We were talking about how, as farmers, we can't just spend our time thinking about how to grow the best pastures and raise the most exceptional food. Because even though this stuff is fun and important, we're also asking ourselves a bigger question of how can we can make the biggest impact and do the most good for our community.

I'm not sure how that last part felt to you. You might have glossed over it.  You probably didn't give it a second thought. But when we read it out loud to each other (yes we do this countless times before we press the send button), we felt so nervous. 

We felt nervous because we really do dream about expanding the reach of this farm and sharing our knowledge beyond this platform.  Sometimes, we can literally feel the farm blowing us in this direction, encouraging us to press pause and consider what more we can be doing to make a difference for even more people. 

The truth is, we don't know how we're going to get to there. We are planners and perfectionists by nature, but we don't have the answer to this big question hashed out just yet. And while that's scary, for sure, we're grateful for all that we do have.... 

We've got a mission that lights us up every single day. We grow amazing food and help families in Rochester eat well.  And, we have YOU and this incredible community of people cheering us on and supporting us at the Brighton Market and Farm Store every week. 

So how might our little farm and the community we're building here in Henrietta change the world?  Well, we're just going to have to wait and find out the answer to that question together because we've got a lot of exciting ideas waiting in the wings, ready for the right moment to hatch.

Your Farmers, 
Jenney and Greg

PS-  Just in case you were worried, none of these wild dreams of ours involve us stopping farming! We intend to continue to raise organic livestock for the long-haul! 

The thing Greg did 200 times last Tuesday

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The first day of spring was this week and we are feeling it, BIG TIME.  We had our first batch of baby chicks arrive this week and we've been spending lots of time tidying (Marie Kondo style) so that we're ready to take on the busy season ahead. 

One of our biggest accomplishments this week was building another high tunnel (unheated greenhouse) for this year's ginger crop.  Constructing a high tunnel is no easy feat. It involves bending lots of metal poles (200 bends to be exact), driving big posts into the ground with a sledge hammer and then assembling the house. But, thanks to Greg's hard work, except the plastic that will go overtop, we now have a second high tunnel designated to ginger. 

If you're as in love with our ginger as we are, you're probably hoping that the fact that we have two ginger houses now means we're scaling up and planting even more ginger this year...but this is not the case.  

Sure, we'd love to grow in both houses and double our ginger production this year. But when Stonecrop was just a dream - a little idea that Greg and I had and talked about before bed when we were dreaming about our future - we knew that our farm would be certified organic and that no matter what we grow, we know we are still responsible for upholding those organic principles and being good stewards of our land.  

As any organic farmer will tell you, the quality of the food produced on the farm hinges on the health of the soil. For us, this means that we need to rotate the location of our ginger and turmeric plantings (from one house to the other) regularly so that we can keep the soils healthier, the nutrients high, and the pest pressure low. This is part of the rationale for all the rotational grazing we do with our livestock, too!

Organic farming takes a little more time than spraying with chemicals or keeping our animals in barns, and more infrastructure (thus the second high tunnel) but the results sure are glorious.  

Your Farmers, 
Jenney and Greg

How We Grow Ginger and Turmeric

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Last week we shared all about WHY we grow ginger and turmeric and this week we wanted to share HOW we grow ginger and turmeric. 

We start with super high quality seed that we purchase from an organic farm in Hawaii. The seeds are essentially small roots and they arrive in the dead of winter. They are very sensitive to the cold, so we plant them into big seed trays right away and place the trays in a warm, dark spot to encourage sprouting. Greg waters them once a week and fusses to make sure the soil conditions are just right. The little shoots eventually pop out of the soil and then it's a waiting game until April or May when they are strong/big enough to be transplanted outside.  

If we planted the sprouts directly into the ground they would likely die during those cold April/May nights. So, instead, we plant them into a 80-foot long high-tunnel that we built specifically for these crops. The high-tunnel (which is essentially a green-house without the heater) allows us to keep the air and soil warm and prevents the plants from being damaged by the wind. They require a lot of attention at this stage, too, with frequent weeding and irrigating and temperature regulating until they are ready to harvest 4 months later. 

Harvest time is usually in early September (or maybe late August...) and it is a busy time on the farm.  When we pull the large plants out of the ground, each ginger/turmeric root is covered in dirt and has tons of smaller fibrous side-shoots (imagine hard pipe-cleaners or tough pieces of spaghetti) all around it. We cut these off and carefully clean the roots so they are ready to bring to market. 

It takes us about half of a year to grow ginger and turmeric and many hours to harvest and clean (which is probably why most farmers don't bother with growing this stuff!). But, for us, growing these plants is a challenge and an opportunity that we relish. It's the only produce we grow and it has a special place in our hearts. 

Your Farmers, 
Greg and Jenney

PS- Next week, we will share how to store fresh ginger and turmeric so that you can use the good stuff year-round (No more buying the dead cured stuff grown overseas from the grocery store.  YAY!).  We are making videos and can't wait to share our best tips and tricks with you soon!

Why We Grow Ginger

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Unlike a lot of area farmers that grow lots of different vegetable crops, we focus our energy on our livestock and just two specialty crops: ginger and turmeric. If you're wondering why we chose to grow these two plants, you are not alone. It seems pretty random. That is, until you hear the backstory. 

Greg was mid-way through his PhD in chemistry when he decided he wanted to follow his calling and become a farmer (If you don't remember this story, click here to learn more. It's a good one!). His initial vision was a diversified organic vegetable and livestock farm. With this in mind, after graduating, he got started working on veggie farms right away. After a few years, when he felt like he had a solid foundation in veggie farming, he began learning more about raising livestock.

When we found our land here in Henrietta, Greg realized that livestock farming was not only what was best suited for our land, but it was really where his heart was. However, something about working in tilled soil, the colors and variation of vegetable production, kept pulling him back to wanting to grow produce. So, he made a new plan. Livestock we would be our focus, but we would choose one or two specialty produce crops to complement the healthy proteins we were growing. 

Now came the the tricky decision figuring out what plants to grow. Like the scientist that he is, Greg researched! We considered rhubarb, basil, sunflowers, ginseng, horseradish, lavender, until he eventually found some journal articles about growing ginger/turmeric in the northeast and something just clicked. Around this same time, a local farmer shared about his success with growing ginger alongside his beef/chicken/veggies, and this gave us the final push to dive in. 

While we absolutely love raising our animals, we are equally passionate about tending to these two incredible plants. They take FOREVER to grow and are very time-intensive to harvest (more on this process coming next week), but the final product is as extraordinary as anything we've ever grown and it keeps us coming back for more year after year. 

Your Farmers, 
Jenney and Greg

PS-In case you're wondering.... harvest starts in a few weeks. We will keep you posted when it's ready!