Welcome to world of Farming Small and Farming Smart.
Today I'm talking to another small scale farming making a go of it, as we go to Omaha, Nebraska to take a look at how farmer Taylor Rogers started his farm.
It's an interesting story that takes Taylor from working behind the scenes in a restaurant kitchen to starting up a farm with no experience in a 3rd story apartment. Being on the third floor dealing with all of the steps made for tough go of it initially, but Taylor persisted.
In hindsight he didn't start out farming in the perfect conditions or with the perfect setup, but the key was that he started and he never looked back.
He back his enterprise in that 3rd story apartment by producing 6 trays of microgreens a week, then leveraging that production and the learnings that came with it to gradually scale up to doing 150 trays of microgreens a week.
He currently grows of 20 different crops, and it's that variety that has been one of the keys to his success. In this episode he'll also talk about some of the other things that have made him successful such as growing what chefs want, how they want it, and bringing it when you say you’re going to bring it.
All keys to his current success and keys he learned before he even got into farming when he saw these problems first hand working behind the scenes in the kitchen. Taylor's going to share a lot of information and insight in this one about working with chefs.
Today it's all about growing what chefs want with Taylor Rogers of In Season Omaha.
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