Moved to answer a calling to help turn around our broken food system and reverse environmental damages, Missy Smith, Brett Ziegler and their children are embarking on a sustainable farming mission in Central Pennsylvania. Follow them as they start Barefoot Hill Farm, a journey that will begin with renovating an old farmhouse and revitalizing previously vacant farmland and will continue with growing and raising organic food, reaching out to their local communities to spread the healthy eating gospel and acting as good stewards to beautiful farmland. Missy will document the ups, the downs, the triumphs and the setbacks that come with starting a modern organic sustainable farm.
Funny enough, when we first realized our strong desire to get back to the land, the first thing we did was connect with technology. Our farm journey began with a lot of internet researching: What it takes to run a farm. What we needed to get started. How we can secure farming land.
Much of our research kept coming up with the same two answers: land and money—two resources that we had in quite a limited supply. At that point, we were living in Bucks County, Pa., an area that is historically rich in agriculture, but had been developed in lightening speed over the almost thirty years we lived there. Each time I entered my hometown of Quakertown on visits home from Millersville University, I noticed that more and more land was being gobbled up in the name of housing developments, retail stores and restaurants.
Awareness of Environmental Impact, Embrace of Sustainability, Defines 4th Generation Deardorff Family FarmsAugust 5, 2013 | Noelle Swan
The Deardorff family has been in the produce business since 1937, helping local farmers in Venice, Hollywood, and Los Angeles distribute their produce. As the city of Los Angeles swelled in the early 1960’s, the Deardorffs followed many of their growers north to Ventura County and began to work the land themselves on their own 50-acre ranch. Since then Deardorff Family Farms has passed through four generations and grown immensely. Today, cousins Scott Deardorff, and Tom Deardorff II farm 2,000 acres of sustainably grown celery, tomatoes, greens, and mixed vegetables throughout Ventura County. They market their produce through wholesale distributors, at local markets, and directly to consumers.
Visiting Blue Moon Farm is a visual delight—an oasis of diverse organic vegetable production in a sprawling landscape otherwise filled with fields of conventionally grown corn and soybean. Long rows of kale, bok choy, and other greens dot the landscape while greenhouses filled with tomatoes and melons stand in stark contrast to the surrounding monoculture.
Jon Cherniss has been tending this land since 1997, finding ways of increasing profitability and longevity while maintaining a commitment to organic farming methods, which are often eschewed in favor of short-term gains in Central Illinois.
As a fourth generation farmer, Elaine Lemmon has a fond relationship with dirt. But growing up, she didn’t plan on becoming a farmer later in her life. When the real world called, she answered, studying anthropology and archeology at Penn State University. But, her studies would later steer her back to farming. “I soon got disenchanted with how science-for-profit really wasn’t good science,” says Lemmon. “The part of archeology I really loved was working outside and working in the soil.”
David Little of The Little Organic Farm in Petaluma, Calif. first began farming to help some childhood friends nearly 20 years ago. He had been working as a contractor and hated it so when his buddies inherited a couple ranches he jumped at the chance to head for the country and try something new. He stayed on for about a year before striking out on his own with a few acres of potatoes. Today, Little farms over 60 acres of land in plots scattered around Marin and Petaluma.