Luke Sheldrick and his partner Dana run Terramor Farm in Burnstown, Ontario, about an hour west of Ottawa. After a decade of growing vegetables and cut flowers for a CSA, local restaurants and retail as well as farmers markets, Luke uses a number of systems to plan out the farm year and keep the plan on track through the haze of the season. In addition to hearing about the farm, we’ll discuss how this all comes together to plan crops, keep in touch with customers and keep track of employees.Luke is al...
Luke Sheldrick and his partner Dana run Terramor Farm in Burnstown, Ontario, about an hour west of Ottawa. After a decade of growing vegetables and cut flowers for a CSA, local restaurants and retail as well as farmers markets, Luke uses a number of systems to plan out the farm year and keep the plan on track through the haze of the season. In addition to hearing about the farm, we’ll discuss how this all comes together to plan crops, keep in touch with customers and keep track of employees.
Luke is also a partner with the Market Gardener Institute, where he serves as a community expert in the Masterclass and teaches the Crop Plan Accelerator program. We also talk about Luke's three different bed preparation protocols including no-till, minimal-till and mow-till. So listen to this episode for tips on selling to restaurants, how to find the sweet spot between over-and-under diversification in markets and crops, plus market cards vs a traditional CSA and more.
Connect With Guest:
Website: terramorfarm.com
Instagram: @terramorfarm
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