Homestead farming: Growing sustainable, organic produce from seed to market

East Coventry >> Two hours after local growers set up shop at the Lansdale Farmer’s Market for their first selling day on May 16, they were sold out and it was the words “organic and sustainable” that drew customers.

Jubilee Hill Farm owners David and Wendy Ryle grow organic produce while also respecting nature through renewable methods.

April Shubert, of North Wales, was one of the lucky customers who purchased fresh greens from the Ryles before their barrels were emptied by popular demand.

“We’ve been paying more attention to what’s in our food and how it impacts our bodies,” Shubert said speaking of her family.

She said her family learned some of the harmful effects pesticides can have on the body and so they switched to organic to be healthier.

“We haven’t been to the doctor nearly as much as we were in past years,” she said.

This was the Ryles’ first year at the Lansdale market. David said a market organizer saw their stand last year and knew they wanted the produce for their customers. After the first Lansdale market day, David could see that it was going to be a great fit.

“It (the produce) just kind of flew off the tables,” he said.

His wife, Wendy, continued to tell customers that there would be more to come throughout the season. Since the Ryles had their first harvest day earlier this month, the volume of produce was limited. The sustainable practices they use will continue to allow them to grow more throughout the market season using a renewable harvesting system.

“You develop a certain kind of relationship with the plant you’re growing so you understand what they need,” David said.

He started planting on his 80 raised crop beds this April and the transformation from seeds in soil to flourishing green plants has been amazing. David respects his plants even while preparing produce to sell at market. Plants are harvested from the outside in. He said this leaves a significant amount of the plant in the ground to continue to grow.

“If you’re not being mindful of the blade, you can slice the wrong way and that’s it for that plant,” David said. “We want the plant to continue doing their job and produce nice big leaves.”

Wendy said cutting off the whole plant while harvesting stops the plant from growing throughout the season.

“The key is to get down inside the plant and find a way to bend it back and snip it off without pulling the whole plant from the ground,” she said.

After the produce is cut for market, several methods are used to keep food fresh for customers. David said freshness isn’t much of an issue since their customers are locally-based. He said a market has to be within a certain mile radius for him to sell there.

“There’s something to be said for eating the produce that can be grown in the region that you live in,” David said.

After crops are harvested for the market, they are washed in cool water to preserve after cutting.

“Even though the plant has been cut, it responds to the cold water…it really keeps it from wilting,” David said.

After washing, the produce is put in boxes, kept in the cellar overnight then taken a short distance away to the market.

Since the volume of food was limited for the first market sale, the Ryles used the day as an opportunity to introduce the kind of produce they provide, organic. Organic produce is grown naturally without the use of pesticides, synthetic fertilizers or genetically modified organisms.

Wendy said there are a lot of unhealthy things you’re not consuming when you eat organic.

“For more people, buying organic is like a way of being…It’s healthier for you, better for the planet and the community,” David said.

U.S. department of Agriculture reports state that the demand for organic products has increased in recent years because of health concerns. Reports from the department also state that organic foods tend to be higher priced than conventional foods but that some consumers are willing to pay those prices for the health benefits.

“There are a growing number of people who realize that you cannot put too high a price on healthy food for your family,” David said.

He said the prices of organic food is “the real cost of food.” A lot of the prices we see in stores are “artificially” low because chemicals were used to produce it, he said. He said organic food prices shouldn’t be decreased but that incomes should be increased to afford those prices.

“Our minimum wage should be able to cover the cost of living including organic food,” David said. “A hundred years ago, there was no such thing as organic. It was all organic.”

The Ryles will continue to sell organic produce at the Lansdale Farmers Market every Saturday form 9 a.m. to 1 p.m. The couple also started selling from a farm stand at their East Coventry home on 253 Harley Road this month. The farm stand will be open on Sundays. For more information and hours, check the Jubilee Hill Farm website at www.jubileehillfarm.org.