Earth Dance Farms Where Things Come Alive

Back in the 60s, when I first started vegetable gardening on my own, I hung out at the feed store, where guys in bib overalls swapped stories about the weather and the fate of the economy. I read every book on gardening that I could find (we didn’t have the Internet back then).

I learned the hard way, that corn has a sex life. You can’t plant just one row and expect ears to form. You need several for pollination. If there had only been an agri-show-and-tell back then—some hands on guidance for such as I.

Flash forward six decades . . . .

A “Dance” Invitation

A rural setting in the heart of Ferguson.

My friend Carol Swarthout Klein asked if I wanted to join her at the Earth Dance meal and tour this week. “Yippee! I love to dance!” I said, forgetting for the moment that my foot was encased in a “moon boot” for a stress fracture.

“No, it’s not a dance,”she said, “Earth Dance is a 14-acre organic farm in Ferguson. They teach the ways of organic farming and share their abundance at food banks, neighborhood markets, restaurants and groceries.”

Off to Earth Dance Farm—in the Rain!

I signed on. It’s never too late to learn, even if I’m no longer a practitioner of the gardening arts. At this point in my life, I’ve assumed the role of an appreciator and encourager—a task for which there is always employment.

This map gives you some idea of the scope of the farm.

Though it was cool and wet that evening, we soldiered on, undeterred by a little dampness. During the course of the evening, I met Rachel Levi, Program Director; (Molly Rockaman, the Founding Director, was out of town.)

I also had a good visit with Moira Ross, the Development Director and Tiana Glass, who heads us the youth activities, and several Sisters of Mercy interested in the program. These people have a passion for growing good food and creating an appreciation and knowledge of organic gardening and farming.

Farm and Food Fotos

Apologies for not capturing better images. I put my iPhone camera to the test in the early evening hours under a pavilion with tinted lighting. But next summer in the open fields, I should do much better.

Carol Swarthout Klein reads the chart showing recent items from the garden, the work crew, and recipients of the produce.

You get an extra helping of kale, if you know what these are. Tick. . .tick. . . tick.. . bzzzz! Times up! They’re commercial-size lettuce spinners. Just wash and toss greens in the electric tubs for clean dry leaves.

I visit with Rachel Levi, Program Director for Earth Dance.

One of several tunnel greenhouses on the farm used for year round planting.

A couple of shipping containers used for storage also give “food for thought.”

On the Menu

A meal like the one at Earth Dance, could easily turn you into a confirmed vegetarian: Charred Green Onion Dip; Butternut Squash Soup with Arugula, Pesto and Pepitas; Roasted Pork Loin with Pretzel, Apple and Collards; Tomato Tart with Caramelized Onions, Garlic and Chives; Roasted Poblano and Kale Salad; and Wheat Berry with Garlic and Roasted Mushrooms.

Cider and beer came from the Ferguson Brewery just a few blocks away.