Berry Hill Farm’s How We Grow Vegetables Tour Event Details LO C AT I O N :
Berry Hill Farm 248 East 1400 North North Manchester, IN 46962 D AT E S & T I M E S :
Tuesday, August 2 Wednesday, August 3 Thursday, August 4 10am, 1pm and 2:30pm each day C O S T:
Free, but registration is required. P R E - R E G I S T R AT I O N REQUIRED:
Call Myron Metzger at (260) 578-8105 to reserve your Farm Tour time. Only nine tours will be offered and attendance for each small group tour is limited.
Join Myron Metzger on a tour of Berry Hill Farm to learn how he grows vegetables for market all year long. Learn about Berry Hill Farm’s growing practices and how they build soil health to retain the nutrients and moisture necessary to grow a wide variety of beautiful, nutritious vegetables. Myron will discuss the farm’s use of compost, tillage practices and insect resistance techniques. The tour will include time in the hoop houses and green house used to grow vegetables even during the winter months. Farm Tours will be guided rain or shine, so dress for the weather and wear shoes to walk among the garden beds. Berry Hill Farm Wholesome food for wellness minded people. Berry Hill Farm began in 2003 with one acre of blueberries. Our focus at that point was to be engaged in a family friendly activity. We soon realized that a great benefit was the interaction with our customers. While it is essential in any business to make enough profit to pay the bills and provide a living wage for those involved, we have found great fulfillment in bringing good food to people who appreciate it. In the past, we have been USDA Certified Organic, however through customer feedback and a careful evaluation of our biological approach to plant and soil health, we made the difficult decision to not certify organic, but instead apply that time and energy toward plant and soil care. Our guiding principles teach us to nurture the soil biology in ways that sequester carbon, preserve soil nutrition and cultivate plants that will produce delicious fruits and veggies that are deeply nutritious. Through the use of greenhouses, winter covers and storage facilities we are able to keep fresh produce available twelve months of the year.
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