WORKING TO SLOW CLIMATE CHANGE THROUGH REGENERATIVE AGRICULTURE, ONE FIELD AT A TIME
pesticides, but Kouvant found an or- ganic spray that was effective. Common Ground’s lease requires them to farm regeneratively, and four acres are planted with a variety of herbs and vegetables, including sal- ad greens, sunchokes, cucamelons (a tiny watermelon with cucumber flavor), okra, peppers, heirloom toma - toes, eggplant, radishes and winter squash. “As it gets hotter, the growing season gets longer, and we can end the season in December with broccoli, cauliflower, beets, cabbage, chard and kale,” Bethke says. It used to snow as early as October in New York state’s Hudson Valley. Soil prep is key to successful re- generative farming, Bethke explains. “We don’t till very deep, using a disc harrow just to break up the soil and seed,” they say. Shallow tilling helps the soil retain more carbon and keeps it healthier. Organic compost, fish emulsion and/or chicken-feather meal are used as fertilizers. Marigolds are often planted between rows to keep pests away. Physical plastic covers are used for weed and insect control. At Common Ground, no pesticides or chemicals are used. “Crop rotation is also important to soil health,” Bethke says. “Tomatoes are planted in a different place every year, as they are very big users of nutri- ents. And we always cover crop fields as we rotate, using a combination of grasses and purple flower to add nu - trients back.” Seeded cover crops in walkways also act as “living mulch” to keep weeds out. WITH REGEN FARMERS Common Ground has a huge presence at the Beacon Farmer’s Market, and while the farm used to sell to restau- rants, it now focuses on selling direct- ly to consumers, pick-your-own CSAs and education. So how can restaurateurs and chefs identify and source from regen- erative farms when there’s no certifi - cation program yet? “The best way is to develop di - rect-sourcing relationships with farms just as you would for organic and local … tour the farm and see for yourself,” CONNECTING RESTAURANTS
SUSTAINABILITY OUTLOOK 2025 18
ALL PHOTOS COURTESY: PAT DODSON
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