Local organic strawberries at Providence Farm

Posted on June 9, 2010

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I was out and about on Monday and noticed that Ryan Romeyn was busy working on the new farmstand at Providence Farm. 

I stopped to ask him when they would have produce for sale and he laughed.  Well, he said, come here and look at this.  He had just put the first eight quarts of early strawberries on his brand new shelf.

He has a lot more quarts of the juicy marvels, too, which is a good thing, as I made off with this one.

Ryan was also getting ready to put up the brand new banners that announced–Ta-Dah!–that Providence Farm strawberries have been Certified Organic.  So did this mean I had an actual scoop?  I asked him.  He allowed as how that appeared to be the case. 

Right about then Andrea got home from King Orchards, where she’d been buying cherry/nut mix from The Competition. She was very, very happy to display their certificate.

She’s made copies to send to the farm markets they attend and the stores they supply and anyone else who wants one. That certificate is a big achievement for the Romeyns, just three years into their own operation.  They had to work hard for it, and they’ll have to work hard to keep it, but from the beginning they knew they wanted their organic farm to be certified. 

Field by field they’re getting there.  There would have been one more field this year, but the composted manure supplier recorded the manure temperature only once every two or three days—instead of twice a day—while it was composting.   (Too much information?  Ah.  Farming is an untidy business.  But I give you this little insight as the merest hint of the complexities of being Certified.)

The bright banners are up now.  The farmstand is open for business.  The Romeyns’ CSA members will pick up their first shares of the season next week.  (There’s still room in the CSA, in case you were wondering.  You can read more about that at the Providence Farm website.)  Later this month they’ll be at the Wilkinson Homestead Historical Society to talk about being the newest farm around here–on some historic foundations.  Summer is getting off to a good start.

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Posted in: Local foods