Vermont Non-GMO Cookbook by Tracey Medeiros

Author:Tracey Medeiros
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2017-04-07T04:00:00+00:00

PROFILE

Shadow Creek Farm

Shadow Creek Farm is a small farm incubator operated by Eli Hersh. He started the business in 2015 on 1½ acres of land he leased from a much larger organic farm where he works as field manager. The University of Vermont Extension, Intervale Center, NOFA-VT, and Carrot Project have offered a variety of technical assistance during his start-up. With both mentoring and a start-up loan, Eli is on the way to establishing a successful farm business.

He has an extensive background in commercial produce, from organic production to retail sales to restaurant preparation. Eight seasons of experience growing organic vegetables for CSAs, farmers’ markets, and wholesale production, as well as many years working in restaurants preparing meals, has helped to give him the basic skills needed to run a small farm operation. Eli knows that this background, and the knowledge gained farming at Shadow Creek, will eventually enable him to purchase a property of his own.

The busy farmer feels that growing vegetables is a natural fit for him. His love of the endless variety of colors, textures, shapes, and tastes have made what he grows a source of never-ending joy and wonder—not to mention the fringe benefits of sunshine and fresh air! Hot peppers, with their bright colors and bold flavor, are one of his favorite crops. He also sells cucumbers, beets, and other crops to local restaurants and wholesale accounts.

Organic farming is important to this new grower, who focuses his farming practices on soil health. Being on leased land does not allow him to make a long-term soil management plan, but during the time he has worked the land he is taking care of the soil in the best way possible. To Eli, the importance of organic practices seems like common sense; therefore, he feeds the soil with composted manure, builds soil structure with cover crops, and controls pests and diseases through crop rotation.

Eli feels that Vermont food processors are the foundation of his business and has established a great relationship with some amazing local kitchens. After spending years working in commercial kitchens and now transitioning into production farming, he appreciates the perspective gained from working on both sides of the supply chain. With hard work and dedication, Eli hopes that his future in farming will be as bright as the colorful vegetables that he grows!

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