Today , more people want to grow their own food than in decades past . The desire to grow food for their families and their communities calls hundreds to garden or farm . The rising demand for local food , a more stable food system , and sustainability also gives new farmers plenty of motivation . However , growing food isn ’ t always easy . It can get complicated by a variety of climates or a lack of knowledge ( the dreaded brown thumb ). Of those wishing to foray into commercial farming , many find that the project ’ s sheer size is impeding . Land and space are expensive , relocation is a strong demotivator , and funding is not easy to come by . For aspiring growers facing these obstacles , a new start up model is required . No matter if the goal is commercial system or a modern victory garden to feed a family , one promising option that some new growers have used is to start small with a “ microfarm .” It only requires a small budget and a bit of patience , and new farmers can always scale up their operations as money from the microfarm ’ s sales trickles into the bank .
Strengths of the Microfarmer
Starting small and growing organically has several benefits . First , a microfarm requires a smaller capital expense than a large system . This means that new farmers don ’ t have to fundraise or lien as much on the front end . Fundraising and debt can be a burden on a new business , and the freedom of owning a growing operation outright is the preferred method for many people .
“ THIS LOW-STAKE environment gives farmers a place to make mistakes and get the riskiest parts of the learning
curve out of the way while boosting their confidence .”
Second , a microfarm offers a training ground for new farmers to test out their growing system ( or systems ). Management , sales , and regulations are also easier to navigate on a revenue level of $ 5,000 per year than on a $ 50,000 per year level . This low-stake environment gives farmers a place to make mistakes and get the riskiest parts of the learning curve out of the way while boosting their confidence . During this trial phase , farmers can also feel out the farming lifestyle and see if farming is a good fit for their strengths and personality before committing . Scaling up from a microfarm to commercial-sized operation is less stressful and has a lower likelihood of failing . Finally , starting with a microfarm allows farmers to get a foothold in niche markets before relying on big demand to power their production . After selling to a few clients in niche markets , farmers have built up their brand and reputation in the community , tested products , honed their best growing practices , developed a customer base , and perhaps even built up capital to help with scaling costs . These advantages can give microfarmers a strong head start when it comes to profitability .
How it ’ s Done
Microfarms often focus on high-dollar specialty crops because they don ’ t produce large enough quantities to provide staple veggies like lettuce or tomatoes . As a result , they almost always sell to niche markets . This is why microfarm planning should begin with local market research . The key question is , “ Who has a produce need that I can satisfy ?” To find a market , get face time with potential customers and ask questions . Are there holes in a restaurant ’ s menu that need filling , or dream dishes that only a specialty product can make happen ? Do market surveys reveal interest in any potential crops ? Plan a business around any sales opportunities these questions uncover .
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