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Broadfork Farm

Contact information
Farm Address:
9501 Deer Range Rd
9501 DEER RANGE RD
Moseley, Virginia , 23120

Primary Contact: Janet Aardema
Secondary Contact: Dan Gagnon


Primary Phone:
    Type:
Cell
    Number: 804-337-6540
    Email: info@broadforkfarm.net

Secondary Phone
    Type:
Cell
    Number: 804-335-5344
    Email:

Website: www.BroadforkFarm.net

Internship information
General Farm Description: Broadfork Farm is a small, intentionally multi-generational, family operated, full time Certified Naturally Grown vegetable farm (plus a part time old-world style woodfired bakery specializing in Organic, naturally leavened bread). Since 2011, we have intensively cultivated just a few acres in order to grow abundant food for our nearby community, whom we reach through our 230-member Farm Share, on-site FarmStand, farmers’ market, and select grocery stores and restaurants. We grow 50 different vegetables each season. We use only biological/ecological farming methods – no chemical fertilizers or pesticides ever. We are a welcoming business, committed to embracing diversity of race, religion, ancestry, gender, sexual orientation, and ability. We welcome applications from those that also embrace this diversity. We love delicious, nutritious food, and we love community. We combine these two passions through our vibrant, fun-loving, and very hard-working farm business. We live with our four young children on our farm, a quarter of our Farm Share members pick up their shares at our farm, and (except when there’s a pandemic) we host numerous events throughout each season. We are an oasis of old tyme, rural goodness…right on the outskirts of suburbia, and in close proximity to the city of Richmond and all the cultural opportunities it offers. Farm owners/operators Dan and Janet have extensive backgrounds in biology, education, and business management, providing a well-rounded experience for motivated organic farming apprentices. We love organic food, positive people, and the satisfaction of honest, hard work.

CRAFT Member Farm? No

Internship Starts: 03-15-2021
Internship Ends: 12-15-2021
Number of Internship Available: 4
Application Deadline: 11/15/2020 deadline for first round of interviews...Interviews conducted on a rolling basis
Minimum Length of Stay: 9 months

Internship Details:

Each year we seek three or four enthusiastic and hard working individuals to join us full time in this Apprenticeship program, March 15-December 15, 40-45 hours/week, Monday through Friday, plus Saturday morning farmers’ market one weekend per month.
Our crew is rounded out by two experienced Crew Leaders, and an additional part time employee or two. This means an average day on the farm has 8-10 of us here working.

We offer the opportunity to learn while working; we extensively teach and mentor while training and orienting apprentices to the tasks and philosophies used here. We provide “sit-down” educational sessions – formal classroom time – to appropriately examine more deeply the complicated subjects. We also provide reading assignments, topic discussions, and resource binders of critical material. We partner with Shalom Farms for a portion of the classroom instruction.

We provide 2-4 field trips to other similar-but-different farms during the season in order to learn from other farms’ examples. We host and attend multiple gatherings with other farms’ staff each season, sharing potlucks and stories (pandemic status allowing).

The season culminates in an Apprentice Graduation in early December, celebrating all that has been learned and accomplished over the season.

Farm Apprentices are taught extensively about and participate in:
– Crop planning
– Soil test analyzing and relevant soil amending
– Seed starting & greenhouse propagation
– High tunnel and greenhouse growing; Season extension
– Transplanting and direct seeding more than 50 different crops
– Permanent raised bed management
– Irrigation and related management, drip tape and wobblers
– Intensive crop-management and rotation in a double & triple cropping bed system
– Analyzing & managing crops for nutrient density
– Harvest & Post-harvest handling
– Direct marketing products (through Farm Share plus online and physical farmers’ markets)
– Business strategies for small, diversified, organic vegetable farm providing a living for a young family, including start-up logistics and growth considerations
…and more, experiencing the distinct seasons of a farm year in the central VA climate.

We’ll teach you how to be…

-nimble in the field
-effective and compelling at market
-smart with spreadsheets

We also utilize Value-added production via Hearth Baked Bread in our Bakery, and Apprentices may learn about and participate in this process to a degree, though this is not the focus of our deliberate educational program.

Compensation:
Modest pay included ($700 per month after taxes and after deducting for lodging, food, and utilities), comfortable housing, and plenty of the best vegetables and bread around. Five paid sick or vacation days provided as needed over the course of the season, plus 3 paid holidays (Labor Day, Thanksgiving Day, and the day after Thanksgiving). Heat, A/C, Wifi provided.

Group meals are not required but are encouraged as desired and determined by the community. Multiple potlucks and staff pizza-nights happen throughout the season.

Most useful personal gear that we strongly recommend having:
Wide-brim sunhat.
Slip-on muck boots.
Headlamp.
Camelback/hydration system.
Rain gear.
Layers of clothing you are willing to get very dirty.


Educational Opportunities: See above for extensive educational components.

Skills Desired: Requirements: No previous experience required. Must be strong enough to lift 40 pounds, enjoy eating amazing food, working hard for long hours outside in all kinds of weather, working around interesting young children, often laughing while working, and always cleaning up after yourself. We are a strictly non-smoking/non-vaping/drug free farm.

Meals: Vegetables from the farm available for Apprentices to harvest and enjoy. Apprentices also are welcome to as much bread and flour from our Bakery as they need for their personal meals.

Stipend: $700 take home pay after taxes, lodging, food, and utilities are deducted, plus 5 days of paid sick/vacation plus 3 paid holidays (Labor Day, Thanksgiving Day and the day after)

Housing: Housing is completely furnished, including kitchen. Basics such as flour, cleaning supplies, laundry detergent, and toilet paper are provided. Linens and towels are provided for those that need them.

Preferred method of Contact: email