Blog  November 3, 2011

A day at the farm for our volunteers

The volunteer group at Sosnicki Organics farm for the second annual Volunteer Farm Field Trip
(Photo: Becky Lamb)

By: Becky Lamb, Volunteer Coordinator, EBW

Our volunteers work so hard to bring nature back to the city, sometimes we like to take them out of the city and back into nature.

October saw our second annual Volunteer Farm Field Trip to Sosnicki Organics farm in Waterford, ON. The weather was a little less than pleasant but that didn’t deter 28 of our most dedicated volunteers—many making their first visit to an organic farm.

We were greeted warmly by our hosts and long-time partners, Ben and Jessie Sosnicki (who have been part of our Farmers’ Market since day one and are seedling suppliers to the Evergreen Garden Market), along with Rex and Panzer (a pair of German shepherds), Ladybug the horse, a slew of multicoloured barn cats and the odd escaped chicken clucking nearby.

Touring the muddy fields on a rainy afternoon at Sosnicki Organics farm
with Jessie Sosnicki (pointing in the centre) (Photo: Mike Derblich)

Volunteers trekked through the muddy fields, listening intently to Jessie explain the importance of crop variance and rotation, greenhouses and season extension and how maintaining their organic certification isn’t easy—but they are proud to show and tell all about their seven years of experience.

A short hike across the fields, past robust purple cabbage and leeks the size of small trees, volunteers arrived at the neighbouring property of Karl and Anita Schibli, who own and operate an organic dairy farm (also with a slew of other characters, including some very friendly pigs roaming about looking for apples and volunteers that would hand them over). It was meeting the Schibli family that inspired the Sosnicki farm to start the process of organic certification in 2001.

Karl Schibli speaks to the group (Photo: Mike Derblich)

Karl was an educational, inspirational and entertaining host as he toured us through the barns to meet the lovely ladies and share his passion for healthy, happy food, animals and people. Conversation was stimulating as we discussed laws preventing the sale of raw milk, and how the current beef industry can improve the ways it handles organic beef. We learned that most organic beef is processed right along with factory-farmed cattle so sometimes the two find their way into the same burger. It was easy to see that when it comes to supporting your local food system—and your own health—it is best to get informed and ask questions!

Volunteers meet the Schibli’s cows (Photo: Mike Derblich)

The afternoon flew by with a delicious lunch spread filled with fresh veggies, organic meats, local cheeses, warm cider and sweet treats. The barn sheltered us from the wind and rain while we prepped shallots for market and shucked seed garlic—not sure what got us so giddy but after hearing about the great health properties of local organic garlic, it seemed to be a good idea to take a bite or two!

Just as our departure back to the city was looming, the sun peeked from behind the clouds, jackets came off, and we were free to roam in the fields. Ben and Jessie generously let us help ourselves to the hot peppers, eggplants, fresh eggs and other leftover greens residing in the fields.

Once everyone had pockets full of peppers, a last hug from Panzer, and said their appreciative goodbyes to the farmers, the garlicky crew loaded the bus and was back on the road.

Prepping garlic for planting (Photo: Mike Derblich)

The annual Farm Field Trip allows volunteers to learn more about our local food systems by meeting the people who make it happen, and ask questions about how they can make informed choices and support local businesses. Special thanks to Sosnicki Organics and the Schibli family for inviting our volunteers into their homes and sharing their amazing stories with us!