The Big Risks and Small Rewards of Farming

By Tom Philpott, Grist.org. Posted January 29, 2007.

Before I became a farmer three growing seasons ago, I lived in Brooklyn, N.Y., and reveled in the array of top-flight local produce available from mid-spring to late fall. Long about January, though, a kind of local-food withdrawal would set in.

By this time of year, the legendary produce aisle of the Park Slope Food Co-op would be given over mainly to dull vegetables trucked in from the mega-organic farms of California, Arizona, and Mexico. My beloved Clinton Hill CSA -- which introduced me to the community-supported agriculture model now in use at my own Maverick Farms -- was hibernating. And the usually bustling Grand Army Plaza Green Market would be operating in shell form, frequented by shivering diehards like me and a few dairy, meat, apple, and egg vendors.

I have to admit, while tending my winter braises and pining for spicy salad greens, I gave little thought to what was actually happening on the farms that sustained me during the growing season.

Now I know: Winter is the planning season on a small-scale farm, the time to sort out budgets, seed orders, and marketing plans, and figure out who's going to do what and when. Recently, while engaged in that process, I've been pondering lessons I've learned since coming to the farm that I wish I had known back when I was an urban local-food enthusiast.

One lesson I've learned viscerally: Small-scale farming is an inherently fragile process. In the summer months, farmers' markets across the nation bustle with vendors selling gorgeous produce at prices well above the factory-farmed wares sold at supermarkets. Surveying these vivid and life-affirming scenes, it's easy to assume that here in the U.S. we've managed to create a robust economic model for small-scale farming.

In reality, the economics of small-scale farming -- even close to booming markets like New York City -- are dismal. Large-scale industrial farming replaces human labor with energy-intensive machinery and health-destroying chemicals; the small-scale farms that supply the nation's burgeoning green market scene generally reject those methods, and are much more labor intensive. That means that the premium you pay for an heirloom tomato might not be covering its real cost of production.

Anecdotally, I know that the great bulk of small-scale farms operate on the following model: One spouse runs the farm, while the other one holds a full-time off-farm job, securing such luxuries as health care and retirement benefits and anchoring family finances. In my area, the off-farm spouse typically works in the public school system; in New York state's Finger Lakes district, which supplies New York City with some of the finest produce available there, the state prison system supplies farm families with gainful employment as guards.

USDA numbers back up my observation: According to a report issued early in 2006, the average farm with annual sales between $10,000 and $99,000 -- which describes the great bulk of farms geared toward local markets -- had an operating profit margin of negative 24.8 percent in 2003. Off-farm work -- whether as a schoolteacher, a prison guard, or a weekly food-politics columnist -- papers over the difference.

Big Risks, Small Rewards

Before I get a spate of triumphant emails claiming that small-scale farming doesn't work because it's an economic disaster, and should thus be scrapped, consider this: Farming has always been an economically vexed activity. Every spring since the birth of agriculture 10,000 years ago, farmers have deposited little pellets in the ground and crossed their fingers. You never really know what's going to come up -- or whether flood, pestilence, drought, or some other calamity is going to wipe out your efforts.

See more stories tagged with: agriculture, farming, local farms

Grist staff writer Tom Philpott farms and cooks at Maverick Farms, a sustainable-agriculture nonprofit and small farm in the Blue Ridge Mountains of North Carolina.

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