Moscow Food Co-op Producer Profile

Russell Poe and Kelly Kingsland

by Jackie Molen, from the April 2003 newsletter

On a sunny Sunday afternoon, Russell and Kelly took me on my own personal tour of their farm. Here they harvest about every vegetable imaginable along with many other crops. When I pulled into their driveway, I was surprised to find some familiar faces. I hadn’t recognized their voices or names. I thought I was coming to interview strangers, but as I’m finding out, there are not many strangers at the Co-op.

Kelly and Russell have only been at their farm for two years and have done substantial work in that time. They had been looking for a good place to move that was close to town but had enough acreage to plant. Not only would moving to town cut down on gas consumption, but it would also make it easier to move the produce they sell. They found the place they were looking for. The land is nicknamed “The Fishbowl,” and briefly as I looked around at the rolling hills surrounding the place, I felt like I was in a giant fishbowl.

Last summer they built a greenhouse extension of recycled products off their house; the extension has sliding glass doors for window panels. Outside we walked to their garden where they are now growing green manure to keep the soil healthy and prepare it for planting. Then they showed me their newest farm extensions, the hoop houses – greenhouses that resemble huge barrels cut lengthwise. During the winter, they grow salad mix. They alternate planting between the two houses and keep a good balance. I also got a glimpse of their chicken coop, which was exciting for me as I find chickens oddly entertaining.

Kelly grew up on a small farm and has been exposed to farming much of her life. Russell interned at Killarney farm and contributes much of his inspiration from that experience.

Working for themselves definitely has its perks. They get winters off which is probably needed with all the work they do in the spring and summer. Planting, harvesting, and selling is a full-time job. They sell their vegetables at Saturday’s farmers market and the Tuesday market in the Co-op parking lot. Parsley and green onions are sold to the Co-op deli and sometimes the Co-op buys their flowers and surplus vegetables, too.

When I asked why they do this for a living, they had many answers. Both Kelly and Russell disagree about how most food is produced and shipped these days. They wanted to provide fresh locally grown food and do something proactive. I think their farming practices have respect for the land, and it’s an extra bonus for the local economy. On their farm, they concentrate on variety of flavor and freshness instead of strictly profit.

During our discussion Kelly gave me some startling information. She said the average food item is shipped 300 miles before it’s sold. Our conversation really got me thinking about how food is produced and sold. Russell and Kelly don’t even freeze their crop. After they harvest it, they put it in the cellar until they go to market. It’s always enlightening to know the truth about your food.

So, I got a beautiful day on the farm, a great cup of tea, and even a learning experience! If I had to pull a lesson from this visit, it would be this: know your product, how it is produced, where it is produced, and only buy it if you are satisfied with the answers.

Jackie had lots of cats to pet, love and play with on the farm, which was great because cats are her favorite animals.

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