What is Hearty Roots?
Hearty Roots Community Farm is located in the village of Tivoli in New York’s Hudson Valley. The farm is a community resource where people can connect with the land and one another — fill the belly and the soul!
What does Hearty Roots grow, and how is it grown?
At Hearty Roots we grow a wide variety of fresh vegetables, and a few fruits. Through our practice of regenerative farming, we strive to increase the fertility of the land for future generations. We grow food without the use of any chemical pesticides or synthetic fertilizers.
Our farm is diversified in many ways, and this is reflected in the large number of varieties of produce that we plant — find out what varieties we will be planting this season!
Meet our farmers at Hearty Roots
Watch this wonderful seven minute film from The People Who Feed Us.
“The People Who Feed Us is about telling the stories of the people who produce our food. Our films are meant to celebrate the women and men driving the local food movement, because local food tastes better.” – ThePeopleWhoFeedUs.com
“In many ways, farming is similar to teaching; you create a universe unto your own. There are seasons and cycles, busy times and slow times, and you’re taking care of living things.” – Kaycee’s Farm Notes, July 5, 2008, The Bay Leaf
“We work hard here at Hearty Roots. Seven days a week, at least one of us is at the farm. Some days just watering, other days planting, weeding, tilling, keeping away the groundhogs, and harvesting. Perhaps the produce itself tells that story: of long days in the field. But our bright, sweet carrots and heavy, round beets also tell another story: Hearty Roots isn’t just about hard work…. I can’t speak for the rest of the crew, but farming for me is about the people I work with as much as it is about growing produce… I think our produce shows the satisfaction we feel at the end of our days, as well as the work we put into them.” – Tracy’s Farm Notes, July 19, 2008, The Bay Leaf
Hearty Roots Community Farm Growing Methods
“One of the reasons that our customers don’t worry about the fact that we don’t have the organic stamp on our produce is because they know us and they know that we care a lot about how we are growing… so they don’t need the USDA, a third party to intermediate that relationship. One of the nice things about the csa system and the diversification of that model is that built into that is some sort of benefits of natural processes. You don’t see too many bugs getting out of control when we’re rotating crops… we have some tomatoes, next to some carrots, next to some basil… our systems really mimic nature in keeping a balance on things…. That includes down at the soil level, the different kinds of microorganisms that we have working for us in our soil is a huge benefit to the fertility of our plants. We use all natural fertility methods. We try to keep our organic matter in our soil high by using cover crops. It makes sense for the health of the plants, because when you do that you getting a much more balanced system nutrient system for the plants. It works really well for us that we’re doing things in natural and environmentally friendly ways because it gives back to us in our organic system.”
Hearty Roots in the news!
“Mr. Shute graduated from Amherst and worked for an anti-hunger charity. But something nagged at him. To learn about food production, he had volunteered at a farm in Massachusetts. He liked the dirt, the work and the coaxing of land long fallow into producing eggplant and garlic. He tried growing strawberries on his roof in Brooklyn, but it didn’t scratch his growing itch. And so last week, Mr. Shute could be found here, elbow-deep in wet compost two hours north of New York City, filling greenhouse trays for onion seeds. Along with a partner, Miriam Latzer, he runs Hearty Roots, a 25-acre organic farm.” – Allen Salkin, “Leaving Behind the Trucker Hat”, New York Times, March 16, 2008
» New York Times Interactive Feature with photographs and voice over of Hearty Roots Community Farmers Benjamin Shute & Miriam Latzer (Mar 14, 2008, Simone S. Bridges, The New York Times)