An early July afternoon sun shined bright on Miller's Organic Produce with symbols of solidarity and assimilation uniting their ethnic identity and beautifying their ways…
An early July afternoon sun shined bright on Miller’s Organic Produce with symbols of solidarity and assimilation uniting their ethnic identity and beautifying their ways of life throughout Geauga County’s Middlefield countryside.
The owners chose a decade ago to organic farm, a natural choice for some, but taking hard work, dedication and a commitment that blurs the lines between any cultural molds.
“We thought it’s the better way, with not all pesticides and chemicals,” said Laura Miller, owner of Miller’s Organic Produce along with her husband, Andy Miller.
Organic farming is a technique involving cultivation of plants and raising animals in natural ways, relying on practices such as cultural and biological pest management, and virtually prohibits synthetic chemicals in crop production and antibiotics or hormones in livestock production, which has attracted some Amish farmers in the county.
When asked why some Amish are choosing to farm organically, Les Ober replied, “There is no way to really answer that question.” Ober is the coordinator for The Ohio State University Extension’s Agriculture and Natural Resources Program,
“I think each producer has their own reasons for producing organic produce,” he said. “The answer lies in the demand for organic products in today’s markets.”
The Millers made the decision to go organic with their 21-acre farm on Bundysville Road upon first settling into the place. It took three years to prepare the farm to be certified organic. It is part of Geauga Family Farms cooperative of nine certified-organic family farms whose goal is to provide organically grown produce to the Northeast Ohio community.
The Millers’ certified organic produce includes cauliflower, broccoli, beets, strawberries, sweet corn, zucchini, salad greens and tomatoes.
“We didn’t farm otherwise ever,” Laura said, as two of her three kids, their Labrador retriever, Co Co, and Jack Russell terrier, Sparky, followed the trio on Thursday to a field of bright yellow towering sunflowers.
Organic farming relies on ecologically balanced agricultural principles like crop rotation, green manure and organic waste.
“I think Amish families, just like the rest of us, are realizing that we should not be covering our food in chemicals during the growing process,” said Laura Dobson, farm representative for Geauga Family Farms. “Our farmers share these concerns and want to grow healthy food for their own
families. They also are aware of this trend and want to be part of the solution, not the problem.”
According to the United States Department of Agriculture, “U.S. consumer demand for organically produced goods has grown continuously since USDA established national standards for organic production and processing in 2002, with certified organic cropland and pasture accounting for about 0.6 percent of the U.S. total farmland in 2011.”
Dobson said Ohio is third in the nation in loss of high quality farmland to suburban sprawl development and the co-op families “who see the importance of local farming and sought to find a way to make it sustainable formed a cooperative to share the costs of things like marketing and administration.”
“Each year, the government and public agencies seem to put more roadblocks in the way of small farms, but this group is committed to overcoming obstacles and doing what they love the best — working with the land,” Dobson said.
The Market Caf & Wine Bar on East 9th Street in downtown Cleveland and Warren’s Spirited Kitchen in Burton Village use selections from the GFF for their entrees.
Eric Petrus, executive chef of The Market Caf & Wine Bar, said he is excited about being part of the co-op and using the certified organic ingredients.
“Our mission is to make healthy, organic food available to the people of Northeast Ohio,” Dobson said. “And to increase awareness of the need for small, local family farms as a part of our local and agricultural family.”
Laura Miller said it gets expensive to farm this way and there is a lot of paperwork to keep the farm certified organic.
Consumers also pay a higher price for certified organic as well.
Other GFF members include Parkman Produce, Hershberger Organic, D & S Farm and Garden, Lester Hershberger, Jonas L. Byler, Thomas C. Byler and Red Sled Farm.
“Our farms grow wonderful lettuce, tomatoes, Swiss chard, peppers of all types and Yukon gold potatoes,” Dobson said, of the 50 varieties of vegetables offered throughout the season.
“There are so many rules to follow to stay certified organic,” added Laura, who credited D & S’s Daniel Fisher on Gates East Road for helping their family start their farm. “A lot is involved but it is worth it.”
Besides growing produce for the cooperative, the Millers also have a roadside stand at their farm and sell at farmer’s markets in Chardon and Willoughby.
“It makes us think like it is the right thing to be doing,” Laura said, of the dawn to dusk operation as her children frolicked near rows and rows of brightly colored vegetables.
“You wouldn’t want to change it and go to chemicals again.”
