What Do Farmers Do in the Winter? A Lot More Than You Might Think

When the temperature drops and farmers markets wrap up their season in late fall, farmers are out of sight and out of the minds of many consumers. But contrary to popular belief, farmers don’t take a break and hibernate during winter. They continue working through the cold months to ensure high-quality produce will be available come spring and summer.

First Fruits Organic Farms

Third-generation farmer Kacey Kropp of First Fruits Organic Farms grows cherries, apricots, peaches, nectarines, table grapes, plums, apples and pears with her family in Paonia, Colorado.

“There is much to be done in winter months to plan and prepare for the season ahead,” Kropp says. “Some of this work includes ordering new trees to be planted, fueling up wind machine tanks ahead of spring frost, collecting scion wood to be grafted, applying compost before winter snowstorms, applying for farmers markets, reviewing accounts, and reviewing what crops were profitable and what did not work well in recent seasons. All fruit trees in the orchards need to be pruned over the winter and spring, too. There is always work to be done.”

First Fruits Organic Farms was started by Kropp’s 85-year-old grandfather, who still works in the orchard. Her father, Kevin, and uncle, Kris, are co-owners of the business. For the Kropp family, the grateful consumers and food business owners who seek out and purchase their fruit for its exceptional quality make all the hours of hard work worthwhile.

“Farming at a small scale is rewarding because growing food allows a direct connection with the land and water, with the growing process, and with the consumers of our produce,” Kropp says. “Fostering the ideal conditions for fruit to excel, then watching little fruit buds become blossoms, then helping little fruits spend the season sizing and coloring up into delicious, healthy fruits is really fun.”

 

View this post on Instagram

 

A post shared by Browns’ Farm (@brownsfarmniwot)

Browns’ Farm

In Niwot, Colorado, Browns’ Farm grows mixed greens, carrots, okra and several alliums, including leeks, garlic and onions. Browns’ Farm manager Catherine Hess says winter is all about being sure you are prepared and successful the following year.

“Right now, I’m working on the Crop Map for the 2021 season,” Hess says. “Meanwhile, John Brown, the farm owner and operator, is working with the National Resources Conservation Service to get water shares from the ditch to our field. We are still remediating the creek from the 2013 flood. We are also building an elk fence, as we have seen immense pressure due to forest fires.”

Browns’ Farm is known for its progressive farming model that focuses on nutrient-dense, healthy soil, which in turn produces healthy plants. For Hess, the reward of farming is the opportunity to participate in “the magic of nature every day.”

“I love being a farmer because I have a purpose on this planet,” she says. “It’s easy to feel lost in the modern age, and farming is something that, no matter how far it pushes one over the edge, is still grounding.”

Boulder County Farmers Markets

Farmers markets typically open to the public from April through November, offering farmers the ability to sell their bounty of fresh produce, meats and dairy directly to consumers who appreciate quality, freshness and the opportunity to meet the grower. Even though they don’t hold in-person markets until spring, the people who run farmers market operations stay extremely busy during winter.

“Winter is when we do the work that helps everything run smoothly during market season,” says Brian Coppom, executive director of the Boulder County Farmers Markets in Colorado, which has four in-person locations in Denver, Boulder, Longmont and Lafayette. “During winter, we visit farms of potential new vendors as well as some of our vendors’ farms we haven’t visited in a while to make sure everything is up to our code. We also sample new packaged products to see if we think the new vendor is aligned with our mission, in addition to having great presentation, flavor and sourcing.”

The BCFM operations team also takes inventory of all their equipment in winter and makes sure it is in shape.

“We order new materials and hire and train new staff. We have discussions with our market stakeholders, create new programs, and make sure we address any permit changes or requirements coming down the road,” Coppom says. “It’s a busy time for grant reporting back to our funders and looking for new grant opportunities.”

During the COVID-19 pandemic, BCFM began offering year-round curbside pickup and delivery services. They fill about 250 curbside pickup orders per week.

“When COVID hit, we needed to create new, efficient systems to put Colorado farmers’ food into consumers’ hands and expand the ways we serve the community,” Coppom says. “It has been a huge undertaking, and we are thankful for our volunteers. The delivery growth has been gaining momentum.”

See more: Digital Marketing Helps Colorado Producers Connect With the Public

This is the first time in its 34-year history that the BCFM has offered year-round curbside and delivery services, even though there was always a bounty of produce in winter.

“Storage crops such as beets, celeriac, carrots, radishes, potatoes, onions, turnips, winter squash and parsnips have been available, along with greens and mushrooms grown in greenhouses,” Coppom says. “Our online marketplace also features meat from local ranchers, locally sourced eggs, cheese, yogurt, honey and freshly milled flour in addition to some of the best prepared foods in Colorado, such as pupusas, frozen tamales, pickles, pierogies, sticky buns, ice cream and more.”