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By JACOB NELSON

“Compost is not soil, but it makes your soil better,” says Mike Mahar, owner of Bear Path Compost in Whately. “It adds life to it. If you’re going to take something out of the soil by harvesting, you should put something back in, and compost is...

By JACOB NELSON

Every piece of farmland has its strengths and weaknesses. Often, the most successful farmers are those that learn to see their land’s potential clearly and — with other things in mind like finances and what customers want — build a business around...

By JACOB NELSON

A knock on the door interrupts the conversation. Someone is here to trade cheese for Real Pickles’ fermented veggies.Kate Hunter, a marketing coordinator, assistant sales manager, and worker-owner at Real Pickles, gets up to confirm the terms. Out the...

By JACOB NELSON

It turns out pancakes and hot air balloons have at least one thing in common: they both pair well with maple syrup.“Flying over the woods is a good way to find maple trees,” offers Paul Sena, owner of both Worthington Ballooning and Hickory Hill Farm....

By JACOB NELSON

‘When I was a kid in Puerto Rico, I always liked going to the roadside markets and farm stands,” says Alexis Diaz DeJesus. “People had their fruit and vegetables all displayed, and you could negotiate prices or even trade for things. Then there were...

By JACOB NELSON

In just 15 years, River Valley Co-op has grown into an indispensable part of the local food economy. For local farms, food businesses and community members who want easy access to local food, their continued growth is something to celebrate.“River...

By JACOB NELSON

If there’s a lesson to be learned from Love Leaf Farm in South Hadley, it’s this: don’t judge a farm by its size … or the size of their crops, for that matter.In the words of farmer-owner Michael Fredette, “Love Leaf Farm is a very small, indoor...

By JACOB NELSON

‘We do a little bit of everything,” says Andrea O’Brien of O’Brien Farm in Orange. “But mostly we milk cows.”Running a successful dairy farm requires commitment, perseverance and creativity. That’s especially true in recent times, as the costs of...

By JACOB NELSON

‘The best carrots you’ll ever eat are picked in January or February,” says Erik Debbink, owner of Lombrico Farm in Whately. In the dead of winter, their sweetness shines through.Lombrico Farms is one of a growing number of local farms working hard to...

By JACOB NELSON

This year, the Leverett Village Co-op turns 50. Over half a century, it has grown beyond a grocery store to become a cultural institution and hidden gem on North Leverett Road. For many it is an indispensable source of food to eat and food for the...

By JACOB NELSON

“So much was just about to bloom,” says Suna Turgay of Flowerwork Farm in Northampton. “And then the flooding came.”Warmer, wetter, and less predictable weather are all on the rise in New England as our climate changes. The idea of normal is...

By JACOB NELSON

With considerable effort from organizers, a new winter farmers market is coming to Hadley this year. Located on the grounds of Wancyzk Nursery at 166 Russell St, it will run every Saturday from 10 to 2. The market will offer local farms and businesses...

By JACOB NELSON

More than most foods, the popular understanding of mushrooms tends to be shrouded in mystery. How do they grow? How do you cook with them? What medicinal effects might they have?At Livingstone Mycology, scientists and farmers Hunter Linscott and Nich...

By JACOB NELSON

In many ways, farming is an act of faith. Faith that nature will provide for a harvest, and a farmer’s faith in themselves to figure out whatever challenges arise. Some years bring bumper crops, others disappointment, but with climate change fueling...

By JACOB NELSON

For many local farmers, cool weather means slowing down. Hardy greens are still growing in covered greenhouses, and plenty of things like meat, cheese, apples and storage crops can be kept and sold until the first warm days of spring, but the frantic...

By JACOB NELSON

For many of us, coffee is more than a drink. It’s an experience, and often a ritual. And while it’s grown far away, it can elevate the enjoyment of many of our favorite foods grown close to home, and vice versa.As Ken Majka, owner of Share Coffee...

By JACOB NELSON

“At this point, for us, advertising seems like a waste of time,” says Sorrel Hatch of Upinngil Farm in Gill. “If you have a good product, it will sell itself. Our business has succeeded by following the pull of the market, rather than trying to push;...

By JACOB NELSON

The abundance of August produce is a chef’s dream, especially in the Valley, where we are surrounded by hundreds of local farms.Soon after chef Roberto Saravia of Masa Mexicano explains this, he’s interrupted by a delivery of fresh jalapenos from a...

By JACOB NELSON

“Having resilient farms — farms that are financially solvent and can deal with stresses like droughts and flooding — isn’t just about infrastructure,” says Nate Frigard, farmer and owner of Crimson and Clover Farm in Florence. “It’s also about...

By JACOB NELSON

“When we realized this sheep was about to give birth, the kids from Mary Walsh Elementary School in Springfield were still yelling and racing around the farm in the middle of a scavenger hunt,” recalls Sydney Treuer, assistant director at Red Gate...

By JACOB NELSON

‘This morning I was walking through the orchard grabbing handfuls of ripe blueberries and popping them in my mouth,” says Jim Gilman, owner of Kelso Homestead Blueberries in Chester. “There’s no better way to enjoy their full flavor.”When berry season...