This month‘s MG tour had a different quality. Usually we visit a fellow MG‘s garden and get to delight in how they have put their garden knowledge to work in a residential setting. We have visited gardens in the microclimates of sunny Clearwater Beach, hilly Palm Harbor and shady Seminole. This month 30 MGs, all bundled up, some unrecognizable in their wooly hats and dark sunglasses, showed up on a chilly morning, to a strip of land, 100 feet wide by a quarter mile long.
We were invited by the farmers, Hank and Pam Sindlinger, to tour Gateway Organic, their family run farm wedged into the High Point neighborhood of
urban Clearwater. Hank and Pam, originally from Ohio, with business backgrounds in engineering and psychology respectively, had not planned on spending their early retirement years as farmers. Family circumstances
caused them to reevaluate their plans and now they are in their third crop year following a Community Supported Agriculture (CSA) business model. CSA is a way for the public to buy locally grown food, create a relationship with a farm, and help to keep small farms in their community. Members make a financial commitment to the farm by buying shares, which provide the farm with the funds needed to grow and harvest the crops. When members pick up their weekly orders Pam‘s granddaughter likes to call it vegetarian trick or treat.
The Sindlingers also collaborate with many local chefs who appreciate the fresh and delicious quality of produce that they can offer in their fine cuisine.
Pam led the tour along the first planting field which had rows of carrots, kale, arugula, lettuce, choi, radish, turnips, giant red mustard and kohlrabi. At any time they will have about 12 different crops. November through May is their 30-week growing season. They offer eight to 10 different harvested items each week to their members. Currently they have about 40 members. Memberships are still available.
Only a portion of the land, which was previously a landscape nursery, has been cleared for food crops, shade houses, and composting. The planting layouts keep expanding and evolving. They have plans for using the vertical space along the fence to grow muscadine grapes. Pam is always looking for suggestions for other food crops that could be grown along this narrow space. They are still in the process of completing their organic certification, which entails a 26-page application, and their inspection tour is pending.
Right across the street from the farm is High Point Elementary School. The Sindlingers have teamed up with the students to build awareness about farming and sustainability. Every school day the children assist
in composting by tossing their food scraps in designated bins. Approximately 80 to 100 lbs. are picked up daily. MG Ed McKenna, who volunteers at the farm, provides valuable assistance in composting and
vermiculture. Ed‘s expertise is greatly appreciated by the Sindlingers. In fact, the Sindlingers rely heavily on volunteers to help on the farm. Many of their members happily assist.
As a bonus to our tour we heard a presentation by Travis Quesada of OceanGrown Solutions. Travis is a sales representative for this Clearwater-based company that manufactures plant nutrients derived from
ocean water. This product is certified organic. Since the Sindlingers have an interest in using the product for their hydroponic crops they thought our group would be interested in learning about it as well. This MG group was not at a loss for questions, which kept this session very interactive and engaging.
I admire the Sindlingers for the lifestyle they have chosen. It looks like a lot of hard work, but through their efforts the local community has a good neighbor, a green urban oasis, and a great source of delicious
locally-grown vegetables.
If you are interested in learning more about the farm, CSA, or volunteering, you can contact Pam at 727-244-0724. Or visit their website: http://gatewayorganicfarm.com
Pages 106-107 feature an interview with Pamela and Hank discussing their SLOW FOOD collaborations with local chefs, the 100 MILE DIET, recycling, giving back to the community and eating on local earth.