August 20, 2023- “This year has been a doozie.”, the young farmer deadpanned, as she and her husband welcomed our tour group, from Slow Food Prescott.

It certainly seems so, given the cold month of June, followed by a blistering July and first half of August. Each of the farms we visited today experienced the June frost and hail storm in a slightly different way, and each is operated differently, while all use environmentally safe practices.

Vang Farm- This one acre property, at the southern edge of Chino Valley, is in a gated community-one of the few agriculturally-oriented Home Owners’ Associations in our area. Chris and Elaine Vang have, as you might imagine, put every square foot of this property to good use-even the “fallow” section is used for storage. They produce grapes, figs, squash, cilantro, corn, tomatoes, carrots, apples and peaches. Chickens, Muscovy ducks and Mini-Nubian goats keep them company-and well-fed. A large dog, who looked like a Mastiff/ Rottweiler mix, was on hand, when we first arrived, to let us know that we were to wait for Chris and Elaine to come outside. Once we got started, the animals were uniformly happy to have company-as were their humans. The Vangs are full-on into composting, and showed us a small urn that had decaying substance inside. Fortunately, lunch was at least an hour away, after our second stop! Elaine has a Facebook group, called Let’s Grow Together! Any sincere gardener, farmer or aspirant can check out this group. The Vangs also have space for small outdoor weddings and have made the property very welcoming, with benches in various spots and an arbor, near the goat pen.

Beverly Farm- Our tour director, Molly Beverly and her husband, Gary, have a much larger property, on the northeast side of Chino. They’ve been here for nearly five decades and have been forces for sustainability, spearheading Slow Food Prescott (Molly) and Friends of the Verde River (Gary). I first met them at Gary’s computer repair shop, Argosy West, in the early 1990s. When I came up to Prescott, to live, in 2011, Molly’s initial efforts at a Slow Food chapter in Prescott were one of the first community service organizations to draw me in.

I’ve visited this farm several times, usually under the auspices of a Slow Food activity. Today, we saw three varieties of corn: A tall field corn from “the Midwest”, and two varieties from Peru-which were brought in as food corn, and produce nutty, very edible kernels. All are sure to be tasty. There are also figs, apples, peaches, grapes, blackberries, strawberries, tomatoes, foot-long beans (green beans) and potatoes.

After the tour, we enjoyed lunch, with fresh tomatoes, corn and a brick of fresh cheddar/Triscuits to add to our own brown bag items. Not on the menu- grasshoppers, though these were everywhere-at each farm, and have been the most avid “fans” of the farmers efforts. Gary and Molly are making use of some mechanization, in addition to heavy composting, a tack which suits a medium-sized, or larger, operation. They also have a concrete and black plastic lined pond, which has doubled as a swimming site. Their home, which has benefited from Gary’s considerable building skills, is a modified Spanish adobe edifice, with the courtyard around the periphery of the house, rather than the other way around.

Whipstone Farm- Shanti and Cory Rade both entered farming as adults, being drawn by their love of soil and of providing nutrition on an ever-larger scale. Whipstone started small, and has gradually grown to two properties, some four miles apart, in somewhat different areas of Paulden, a vast community eight miles north of Chino Valley. Where Chino sits in an area that was once a lake, Paulden is a series of mountain dales, with forest interspersed by short-grass prairie.

The Rades have become a major presence in the farm community-growing several varieties of flowers, which Shanti offers to selected shops around the Prescott area, as well as event venues There are a full range of fruits and vegetables on offer-green leafy vegetables (Kale, Lettuce, Spinach, Arugula) are plentiful,as are-to the extent the insect foragers allow- apples, plums, peaches, pears, grapes and strawberries. There is field corn produced here and a variety of herbs, especially basil, as well as lots of tomatoes and carrots Garlic is one of Whipstone’s signature crops, as is butternut squash.

Given Whipstone’s scale of operation, a fair amount of mechanization is needed, though the farm’s crew is of a size that allows economical hand-picking and minimal tilling. “Organic” spraying is used on a very limited scale. One of the Rades’ biggest concerns is the effect of any chemicals, even “safe” varieties, on the health of the crew members.

After a brief visit to the “honour system” Farmstand, we thanked Cory and Shanti, then headed to Schaffer Farm. Joseph and Shaunte’ have the honour of farming in one of the coldest and windiest spots in Paulden- and are doing a masterful job. Despite bearing the brunt of this “doozie” of a year, this handsome and diligent couple, and their five children, are producing tomatoes, salad greens (lettuce, arugula, spinach, kale, mizuma and basil), strawberries and blackberries, corn, several varieties of beans, wheat and zucchini. This is all done on 1/4 acre of land, with the rest as living space-for the seven Schaffers, for their peacocks and chickens, and for three kinds of ground-nesting bees, which make use of the short-grass prairie buffer that Joseph set aside between the farm fields and the BNSF rail tracks to the south of the property. The family has some fruit trees, with the most prominent being an apple tree hedge, serving as a windbreak. This is crucial, given that this area , just south of Feather Mountain, is one of the windiest sections of Paulden.

Joseph, Shaunte’ and (sometimes) their three oldest children are the crew, not using machinery, producing organically and by no-till, an at times limited, but always high quality variety of produce. Like each of their fellows, they have plant houses. Their two are of the cold frame variety, whereas those used at the other three farms are greenhouses. For an explanation of the similarities and differences between the two, see: https://www.garden-products.co.uk/news/growhouses-and-mini-greenhouses/cold-frame-vs-greenhouses/

This will not be my last visit to these four establishments-and on the next scheduled visit, (visits to working farms should always be scheduled well in advance), I will bring a notebook and channel my inner Least Heat Moon.