email this pageIn a region not known for organic farming or CSAs, the farm has become a big hit. It’s even begun to attract the interest of gourmet restaurants in Columbus, which regularly place orders for berries and heirloom tomatoes.
“In supermarkets, vegetables are large, uniform and tasteless,” says Jeff. “Our niche is to sell unique, and unique tasting, vegetables.”
The Motts have three children: Joel, Jeremiah, and baby Simeon, who was born in September 2007. The older children, who are homeschooled, help around the farm, planting, pulling weeds, harvesting and milking the cow. Joel, 11, likes playing basketball on their hoop in the barn by the house, and Jeremiah, 8, especially enjoys picking vegetables.
“It seems like they’ve always been happy since we’ve come here,” says Jeff. “They’re a part of it. They have a sense of self-esteem and confidence in what they do.”
Jeff, who meticulously records details about seedlings and harvests in a worn green notebook, does much of the farm’s fieldwork. Shelley focuses on keeping their business log, writing the CSA’s newsletter, preparing crates for CSA members and managing the household.
“The most significant thing for me was the lifestyle change, with both of us being able to work at home,” says Shelley. “I don’t think we’d ever want to leave the farm.”
Jeff says he can think of nothing that would make him happier than working on their farm. “It’s really satisfying,” he says. “It’s hard work, but it’s OK. There’s so much reward.”
Swiss Chard Scramble
1 tablespoon olive oil
1 small sweet onion (such as
Walla Walla or Vidalia), chopped
2 garlic cloves, pressed
4 to 6 leaves Swiss chard, chopped
¼ cup chopped basil, oregano or
parsley
6 eggs, beaten
½ cup grated Parmesan, Romano
or Asiago cheese
¼ teaspoon salt
Coarsely ground black pepper
2. Add chard and herbs. Sauté until wilted, about 2 minutes. Add eggs, cheese, salt and pepper. Cook, stirring, until eggs are set. Serves 3.
Recipe courtesy of the Mott Family Farm, Relish Tastes of America, "Fields of Dreams," June 2007.
Salade de Lille
½ cup extra-virgin olive oil
2 to 3 garlic cloves, pressed
¼ cup chopped basil, oregano,
parsley or thyme
1 tablespoon Dijon mustard
1 tablespoon lemon juice
¼ teaspoon salt
Coarsely ground black pepper
6 cups mixed salad greens
¼ cup grated Parmesan or
asiago cheese
Recipe courtesy of the Mott Family Farm, Relish Tastes of America, "Fields of Dreams," June 2008.
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- Find a CSA Farm in Your Area
- Chefs A'field
- Little Legume / Big Celebration
- Try It - You'll Like It
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