Moscow Food Co-op Producer Profile

by Patrick Vaughn, from the February 2005 newsletter

This month’s producer profile is not just one farmer or family, but a number of growers. They range from a local organic farmer to university agriculture students, members of the public pursuing continuing education and even volunteers; all a part of and embodying Washington State University’s Organic Farming Project.

In 2004 the project provided 1,000 lbs of certified organic pumpkins to our Co-op. The result of three years of efforts led by Cathy Colin Peck, the farm is now under the leadership of Brad Jaeckel, the project’s Farm Manager. Many of us know Brad and his wife Kate from Orchard Farm here in Moscow. They have graced the Co-op’s Tuesday Market and the Moscow Farmer’s market with their organic produce. They also enjoy milk from their own small herd of goats and craft delicious goat cheese.

The “farm” on which the project is centered is a 3-acre plot of certified organic ground within WSU’s Tukey orchard, on the airport road near Pullman. Last year half the acreage was cover cropped and half cultivated in flowers, herbs and vegetables. The bounty of pumpkins was a result of research in conjunction with the WSU Horticulture Department to compare organic and conventional methods and yields.

The Organic Farming Project combines institutional educational and research elements, Horticulture Club activities, community goals (providing food to the Pullman Food Bank, hosting tours for school groups), and marketing that give it a unique and synergistic quality. The marketing facet is even more important now that the project must be financially self-sustaining. In the works are plans to obtain a grant from the Pullman Food Bank, sell organic produce to WSU on-campus food services, offer CSA (Community Supported Agriculture) shares to individual and family subscribers, and market produce at local farmers’ markets.

Beginning this year, the project will be host to a summer field course in organic gardening and farming, Practicum in Organic Agriculture (Soils 480). The majority of the course will focus on hands-on training, but lectures and instructional materials will cover market development and the science behind the practices, as well as social and environmental issues. Brad says, “The training will correspond to our local growing season, and include growing a mix of 30 different vegetables, flowers, fruits and culinary herbs.”

According to the course description, “The course will be offered in the 2005 summer session for 12 weeks” immersing students in on-site lectures, demonstrations and skills-building exercises, group projects and weekly discussions, and visits to local organic and market gardens. The 6-credit course is open to students, professionals and the general public alike. The prerequisite is “permission by application and interview.”

So how can you participate in or support the Organic Farming Project? Apply to take the field practicum this summer for college credit and a transforming learning experience. You can also simply volunteer at the farm project on a flexible schedule that suits your needs. Volunteers can even earn CSA shares of produce for their time. If you just want to reap the benefits of a healthful harvest, you can subscribe for a weekly share of delicious organic produce. Subscribers will get their produce delivered at the Co-op’s Tuesday Market in Moscow or at a convenient location in Pullman.

For details and additional information, contact Brad Jaeckel at 208-892-0655.

Pat Vaughan is excited to see sustainable farming initiatives surfacing in our local educational institutions.

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