About

“There are three reasons to do something: It is the right thing to do, it is the right time to do it, and you are the right person to do it." - Carol Deppe, The Tao of Vegetable Gardening

Your Farmer: Emma

I see small-scale sustainable agriculture as a direct response to climate change. As an intern at Great Kids Farm in 2009, I got hooked on growing fresh, organic vegetables. Since then, I’ve worked in many facets of the food system, from a food distribution company to organic farms to farm-to-table restaurants.

The Farm

In 2016, I found the property that is now Yellow House Farm. In the mornings before my shifts as a line cook, I started tearing up grass to convert the 1/3 acre yard into an intensive vegetable garden. With the addition of a greenhouse in 2017/2018, I was ready to start growing food for other households in addition to my own.

What We Grow

In 2018, we had a CSA membership of 7 households, sold to a few local restaurants, and started keeping bees. In addition to vegetables, we also grow herbs, some perennial fruit (strawberries, raspberries, blackberries, elderberries, figs), and flowers. I keep a few chickens to process kitchen waste and weeds, produce eggs, and turn compost.

Growing Practices

Although not certified Organic, we actively work to increase biodiversity, reduce soil disruption, and attract pollinators and beneficial insects through beyond organic growing practices. We never spray chemical herbicides or pesticides and primarily use physical barriers and companion planting to reduce pest damage. We test the soil to make sure it is safe and have participated in a Johns Hopkins study on urban soils.

Emma, photo by Caiti Sullivan, 2018

 


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yellowhousefarmbmore@gmail.com | (667) 207-1807 | © Copyright 2019 Emma Reisinger, Yellow House Farm LLC.