Peter Burkard
Organic Farmer
There isn't much that is sustainable about the American food production system. Deeply reliant on synthetic fertilizers, pesticides which grow increasingly stronger as target pests develop resistance to them, and massive inputs of petrochemicals to produce, process and distribute the foodstuffs, this is a system that can only last as long as cheap oil and an unaltered climate system. In other words, it has already outlived its day.
In fact, I had come to see this over 30 years ago. I took this understanding, along with a love for growing edibles, a strong, healthy physical self, a commitment to a healthy diet, and a passionate devotion to the natural world and combined them into doing what I could as an organic farmer to show the world a better way. It also seemed to be a wise career choice in that people will always have to eat and, even decades ago, one could see the beginnings of a society-wide trend towards healthier eating and living. Besides that, I'd always be able to feed myself and my family in the healthiest way. To make it official, I obtained an agriculture degree but even while doing so, I pretty much knew that I would not follow the typical path of my classmates and go to work for an agribusiness concern. I was devoted to a different way of growing than the standard fare coming out of the land-grant colleges of the 70's, so I basically had to filter much of what was taught. Yet there was plenty of good solid basic scientific and horticultural information to be gleaned, as well.
Shortly after graduating, I purchased land in eastern Sarasota county and also had the use of a friend's fertile acreage closer to town. I began growing sizeable amounts of winter vegetables and berries organically. What I really hadn't worked on sufficiently was developing my market. Word of mouth took care of some but there was still a lot going uneaten when the downtown farmers' market first started in the spring of 1979. I jumped right in, knowing it was just what I needed, and found an eager clientele for all my products right away. In addition to the fruits and vegetables, I was also producing my own honey and a few containerized plants. I remain a fixture at the (much expanded!) market to this day, for many years being the last of the original group of vendors.
Farmers' markets are such a great answer to the dominant unsustainable and farmer-antagonistic food system in this country. It is a superb way to both help the public to obtain local products of maximum quality and to help the grower increase his profit (or perhaps make any profit at all!) by selling directly to the consumer. This is clearly why such markets have swept the country in the last few decades.
While I have expanded to include organic produce from other growers, I remain committed to all produce being of local origin. That is what separates me from all other vendors and what I consider to be the most sustainable element of my product line. All produce is BOTH local and organic. No shipping for thousands of miles, with all the resultant fossil fuel consumption and pollution. No eating out of season. No compromised freshness, which is the single most important contributor to nutritional value. Maintaining this commitment clearly costs me money which I could otherwise be making. I simply consider some things more important than money.
I maintain other strict standards of greenness in my business practices. Anything which can be recycled or reused is. Customers are encouraged to return things like plant pots or honey jars and to bring us their clean shopping bags for re-use. Virtually every bit of organic matter is fed to our chickens, composted, or tilled back into the soil. If you are committed to sustainability and devoted to a healthy diet, I'd love to add you to our many happy customers on Saturday mornings. We open at 7:00 and be sure to come early for the best selection and maximum freshness!
