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We Are...
Jim Sluyter and Jo Meller, CSA farmers and writers in Northern Michigan edit The Community Farm. We started Five Springs Farm in 1994. We now provide vegetables to about 25 families, a gourmet restaurant and a deli from one half acre of intensively managed raised beds. We are enthusiastic about networking with other farmers and farm members through this newsletter. Our farm is on a sufficiently small scale to allow the time to publish the newsletter, though it is admittedly a struggle during our growing season.
The inspiration for The Community Farm came from the Northeast CSA Conference held in Massachusetts in 1997. We left the conference with a fresh perspective and the realization that we were not alone. That community of CSA farmers was inspiring. The newsletter grew from our desire to offer some of that feeling of community to others.
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Our Farm
Our regular harvest season begins around the first of June with a modest harvest of greens (both for cooking and salads), some green onions and a selection of herbs. There is one extra-early harvest in April of over-wintered produce. Jerusalem artichokes, parsnips and leeks (plus green onions in a good year) are a relief to our winter-weary subscribers. As the summer progresses the quantity and variety of produce increases. Our regular season is 20 weeks. We also offer a summer share of 10 weeks (early July until mid-September) which includes the biggest harvests and widest variety. |
the early spring greenhouse at Five Springs Farm |
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Alternative Energy
Our farm and homestead exemplify a sustainable life style, including the organic gardens, the CSA farm , conservative water use through drip irrigation, and renewable energy. Photovoltaics and a wind generator provide for the electrical needs of the household/newsletter (lights, stereo, computer and the like) and the farm (primarily irrigation). The solar panels are mounted on our shed, some 100 feet from the house, since the house is too shaded. |
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