“Food with the farmer’s face on it” Spanish Spring Greens is the essence of the small farm. A truly local farm, run by a hard working entrepreneur/mom. This farm came to life while soul searching for a lifestyle for the single mother to raise her family in. A backyard filled with fruit trees, raspberries chickens and ducks along with a tree swing, lawn, and a playstructure, and two adjoining fields filled with bountiful row crops, a hoop house, and composting area. The farm strives for a balance of nurturing, hard work, business and family life.
Spanish Spring Greens was conceived in the spring of 2010 when I moved to the area. It is a home, a lifestyle and a farm. From the experiences of working 2 other farms in Ca, the vision of SSG’s came about. The farm looks to provide the freshest and well cared for naturally grown (with completely organic standards) to individuals through a CSA as well as through the co op, and to restaurants. Diversity is key at this farm. Last year- 30 varieties of tomatoes were grown, 20 varieties of peppers and so on.. Over 40 crops are grown in a very sustainable and conjunctive manner. Season starts mid spring, and ends after Thanksgiving. I love challenges and growing specialty items, especially for the restaurants. Truly growing for a farmer/consumer relationship. 1.5+ acres in production.
At this point- composting is the biggest “green” factor here. In addition- providing an environment for beneficial insects, birds, and companion planting make up an amazing eco-climate here. Cover cropping and tilling it as a green manure build the soil so that organic compost from an outside location is not relied upon entirely.
Eco Farm confrence, 2009. Hands on experience as an apprentice at Canvas Ranch for the entire season in 2008. All other experience comes from trial and error, reading books, and operating my own farm.