POWELL RIVER, B.C. – Getting their hands dirty 14 hours a day is a calling for Tina Fraser, Rebecca Jehn and Mary Alice Johnson.
A love of the land lured three women from divergent backgrounds to Vancouver Island where they are part of a community of organic vegetable farmers.
Describing their experiences at the Oct. 23-25 British Columbia Farm Women’s Network convention held here, the three talked about how they farm and sell their production.
While each farms only a few acres, their accomplishments are growing faster than their vegetables.
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One of the most prominent projects is a successful farmers market held in Victoria.
All had an abundance of produce so they gathered with other organic producers in the area to start the Moss Street Market that operates out of a school yard every Saturday from May to October.
Sixteen farmers offer certified organic produce and artisans sell handicrafts.
It’s a lively day with children’s activities, music and lots of business, said Rebecca, a former teacher who now works on her farm full time.
Tina, a former landscaper from Ontario, also sells salad greens to restaurants. It takes some homework.
“Know what you can grow, know what their style is and who is coming to the restaurant,” she advised.
Rebecca, a librarian who loves gardening, farms leased land. She was the first applicant for a program called Linking Land and Future Farmers.
It’s a non-profit group sponsored by the South Island Organic Producers Association. Rebecca couldn’t get a loan to buy farmland so she reached a leasing agreement.
LLAFF is a three-year-old program that links people who want land to people who have land available. It enables landowners to keep farm tax status and offers the land to someone who wants to farm but can’t afford to buy.
Another project that adds value is a “brown box project.”
Rather than selling shares in a community garden, this groups offers subscribers a brown box full of produce every week while vegetables are in season.
People pay in advance and they have a waiting list of customers.
Each box includes a root crop, fruit, herbs and leafy vegetables with recipes for the unusual items. The boxes are packed and people are responsible for picking them up.
The hardest part has been training their customers to eat what is in season.
