A few years ago, some good friends of ours moved back home from the West coast and started an organic farm. Until then, they had both been trained and employed as engineers and both had acquired advance degrees. I’m sure they got a few odd looks from both friends and family when they announced their bold new direction – but once you a hear a bit more about their journey, it all makes sense. Kelli and Mike run Roots Farm in Tiverton, RI. It is a small-scale, diversified, certified organic farm that specializes in vegetables and herbs. Using non-heated greenhouses and low tunnels, they grow throughout the year and have produced some of the tastiest carrots I’ve ever eaten in the dead of a New England winter.
Almost all of the work on the farm is done by hand by Kelli and Mike and a few volunteers. They pay extra attention to the soil quality with the intention of providing the best-tasting and most nutrient-dense vegetables possible for their CSA members, farm stand guests, and community. Until recently, Kelli was working for a soil science laboratory at Cornell University. They test the soil frequently and amend it as necessary. Over the years, their soil will just get better and better.
Kelli allowed me to experiment with making a video that tells their business’s unique story and showcases how it’s sustainable. This is something I’ve been wanting to try for awhile and I’m so grateful she let me visit to get this footage and interview her. Enjoy getting to know Roots Farm!
Roots Farm from Natural Heritage Films on Vimeo.