Defining What It Takes To Be an American Vegetable Grower
July 10, 2024 There’s a lot of power in the phrase “I am an American Vegetable Grower.” Our industry feeds the nation and much of the world. Americans of all cultures, political views, social standing, and lifestyles trust you to a profound degree: they feed their children and themselves with your produce.
In this year’s analysis of what you shared in our State of the Vegetable Industry survey, we decided to profile a few American vegetable growers. They display how diverse our industry is, from size, to region, to production methods, and to customers served.
Let’s start off with someone who exemplifies the most common general responses we received.
Very small farms make up almost half of the industry, with 48% of you reporting you have fewer than 25 acres. We’re also an older industry, with 73% admitting they’re more than 55 years old (45% are more than 65 years old).
Meet Julie Rawson and Jack Kittredge
AVG: How did you decide on the name Many Hands Organic Farm and Sustainability Center?
The six of us — Jack [husband] and I and the four kids — were sitting around the table riffing off [the phrase] “Many hands make light work.” It was and has been perfect. When we started the Many Hands Sustainability Center in 2007, we thought about whether to use the word sustainability or not. And even then, it was at risk at being co-opted, but it seemed close to what we wanted to get across about our mission.
Jule Rawson and Jack Kittredge of Many Hands Organic Farm represent part of the diversity for those who say, “I am an American Vegetable Grower.”
Photo by Oliver Scott Photography
AVG: How far does your farm’s produce and influence reach?
We have 1,700 subscribers to our newsletter, some of them worldwide. We sell our produce mostly in central Massachusetts, and we sell our meat in all of Massachusetts.
AVG: What tips do you have for other growers interested in starting down the same path?
Diligence, stick to it-iveness. Don’t take on too much, work hard to achieve balance, and integrate your principles with your practice.
Julie Rawson making bunches of lemon balm at Many Hands Organic Farm
Photo courtesy of Many Hands Organic Farm
At a Glance: Many Hands Organic Farm and Sustainability Center
Location: Barre, MA Year founded: 1982
Owner: Julie Rawson Co-Owner with Jack Kittredge, her husband
Size: “We have 55 acres, but two are vegetables, one is large and small fruit, and four to five acres are pasture/hayfield. The rest is woods.”
Crops: About 30 different vegetable crops, berries, pome fruit, stone fruit, vine fruit, mushrooms, and herbs
Last seasons’ production performance: Up more than 10%
Biggest challenges: Extreme weather and deer
Jule Rawson inside hoop house at Many Hands Organic Farm.
Photo courtesy of Many Hands Organic Farm
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