From Seed to Sprout A Story of Growing Businesses

Have you ever wondered who grows the food you find at restaurants, or how it is grown? The answer is surprisingly complicated. Restaurants can either source their food locally or import it from producers all over the country. Though many restaurants choose the latter option, some local restaurants prefer to buy their food from the various local farms and farmers’ markets in the Austin area.

Boggy Creek Farm is one such farm. It has many innovative practices that turn a environmentally harmful industry into a wholesome and regenerative process. One of several practices that Boggy Creek follows is its no-till farming. Most companies till their farms to increase the rate that . However, this process can be harmful over long periods of time, often resulting in decreased soil nutrition and increased erosion. Without a strong root system or firmly packed soil, a lot of sediment is carried away in runoff. Additionally, excess fertilizer used on most farms will overflow into nearby streams and ponds, causing massive ecological damage.

Boggy Creek’s no-till farming method is simple, but highly effective. Tarps cover most of the field, save for long strips cut out to allow plants to grow. The tarps act as composters that decompose any weeds that thrived prior to covering the area. They do not overheat the field or disturb the soil, which is Boggy Creek’s primary goal.

Being environmentally friendly is a high priority target, so the farm does not use excessive amounts of pesticides or fertilizers. Pesticides are harmful to the environment, but without them there is an added danger of losing crops to parasites and pests. As a result, Boggy Creek and other farms have had to invent new solutions to combat these unrelenting insects. Each pest treatment is different, but all are equally necessary to get the most from the plants. In extreme cases, farms may have to perform surgery on squash plants, or burn bugs off of broccoli. In Austin, crops can be affected by squash vine borers, harlequin bugs, stink bugs, and Elliot

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for trees. But they are gonna ask us for water in order to keep it going to get strong roots. various other small pests. With proper care, pesticides aren’t required to maintain a healthy and successful farm. helps out at her dad’s family farm, which sells twice a week at several different farmers markets in Austin. Caldwell’s father takes pride in the products they sell. From hibiscus honey to butterhead lettuce, the inventory that they have is different based on season and what is in demand. “He really educates people,” Caldwell said, “A lot of peo-

Many small farms sell at farmers markets, often several times a week. They sell many types of goods, including vegetables, fruits, nuts, meats, as well as various animal products. Farmers markets can be a great place to buy niche products and organic food grown by passionate small farms, and they also foster an environment for social growth.

Priscilla Caldwell is a school teacher who also ple want to grow their own food. And so he’s like this, just, he’s got this wealth of knowledge.” He is a strong supporter of small farms, and is always willing to talk about it. Whether it’s just talking or helping others get started in the business, he’s always willing to go the extra mile.

In Austin, most small

“People like to come to the farmers market because they like the environment, not only because they need to buy groceries” businesses have substantial amounts of competition, but for farms, it’s a different story. “We did have another farm that was competition, but something happened and he went out of business suddenly.”

Local farming is a tightly knit community, meaning most farms can get started without any rivalry between competitors. While small farms only consist of a minor portion of the farming industry, their role within it is crucial.

Goods from farmers markets are usually higher quality and ethically sourced. However, these major benefits come with a price. The food sold at lo- cal supermarkets are much cheaper than the artisan products that local farmers produce. Foods from farmers markets are much more expensive, but unlike a corporate seller, they grow and make all products themselves, and have to rely on higher sale prices to keep themselves afloat. In combination with the lack of business that COVID brought on

During the COVID-19 outbreak, people sheltered themselves in their homes. On the rare occasion that they did leave, it was usually for a quick grocery run. Farmers markets bustling with people and unpackaged foods became the perfect place to spread the virus. Boggy Creek and many other farms struggled during this time. Even though COVID-19 has mostly passed, small farms are still fragile, recovering from the economic nightmare that the epidemic brought.

Though agricultural industry is massive, small farms are the future for environmentally friendly farming. Whether it’s a family farm selling unique products or a community trying to make a difference, local farms play a crucial part in society and the economy.

Step 2: Take your whetstone, and add a generous amount of water. Be carefull though, some whetstones require special oil instead. Once your stone is properly whetted, slowly push the blade across, holding at the same angle as the bevel making sure to get all of the edge in each pull. Repeat this step 5-15 times or until

Step 3: Sharpen the other side. Follow the same sharpening step but repeat them on the opposite side of the blade. Your whetstone may need more water or oil.