Farmer Profiles

"Rachel Bynum and Eric Plaksin"
Waterpenny Farm, Sperryville, Virgina

"Our customers know that our produce is as healthful as it can be and is grown in harmony with the environment."

Packing shed at Waterpenny Farm.

The Farming Operation:  Rachel and Eric operate a 10-acre farm in Rappahannock County in north-central Virginia, just five miles from the Shenandoah National Forest. Their farm is part of an old, 850-acre farm that the landowner wants to preserve. The owner sought out farmers who would steward his land and gave Rachel and Eric the opportunity to establish their farming operation without having to pay cash rent the first two years. In exchange, they put in many hours of work doing repairs and clean-up and provided the materials needed to renovate the farmhouse during the start-up phase of the farming operation. They rent tractors and other large equipment from the existing farm, which lowered their start-up costs. Now, Rachel and Eric have entered into a more traditional rental agreement, and are in the process of establishing a long-term lease for the land, house, and barn.

Rachel and Eric began their farming operation in 2000. They started with a 42-share CSA operation, went to 72 shares in their second year, and in 2002 sold 90 shares. They also sell produce at two farmers' markets, Charlottesville, VA, on Saturday and Takoma Park, MD, on Sunday. They sell to a few local restaurants (including the five-star Inn at Little Washington), and have a self-service stand at the farm. The bulk of their income comes from the farmers' markets, where they sell their wide variety of fruits, vegetables, herbs, and flowers. They also care for a 60-tree apple orchard. They practice traditional organic methods but are not certified.

Rachel feels that the word "organic" is now more a marketing tool than an agricultural philosophy. She says, "We enjoy being able to explain our farming practices to customers in a more detailed way, rather than labeling it the same as produce that was grown organically, but is a week or more old and was shipped from California. We think that the experience of buying and eating our produce is very different, and much more special, than the grocery store 'organic' experience." In addition, they feel the federal organic certification process is too costly and too time-consuming, and their customers do not require it of them.

Their horticultural practices include the use of plastic mulch and trickle irrigation. They use three high tunnels to grow a variety of crops in the early spring and late fall - primarily lettuce, flowers, basil, cherry tomatoes, and peppers. They start most of their transplants from seed. In previous years, one high tunnel was equipped with an old wood/coal stove, and it was used for the transplants. By spring 2003, they will have added a heated greenhouse for easier seedling propagation.

Their produce includes 25 kinds of tomatoes - many of them heirloom - and five varieties of watermelon. They like growing watermelon because they hold their quality well in the field. In 2002, they purchased an old, walk-in cooler that allows them to store highly perishable melons and vegetables. The cooler gives them increased flexibility because they can grow highly perishable produce, pick it at the peak of perfection, and not worry about it losing quality before the next CSA pick-up or market day.

The Farmers' Background:  Neither Rachel nor Eric had a farming background. They both developed an interest in agriculture when they attended Carleton College. After college, Rachel worked for 3½ years as an environmental and sustainable agriculture educator. Then, both worked at Wheatland Vegetable Farms under the tutelage of Chip and Susan Planck. Rachel worked at Wheatland for parts of three seasons, while Eric was there for four years, two of them as a worker/manager. After several seasons with the Planck's, Rachel and Eric began to look for land of their own. They were offered this farming opportunity, after the landowner contacted the Planck's for help in finding tenants. Rachel and Eric were eager to establish a farm of their own and continue their life together (they married in November, 2002). The farm, which is their sole source of income, grossed $99,000 and turned a small profit in their first year of operation. They attribute that success to having worked hard to get their markets lined up before their first growing season began. Each subsequent year has been more successful for them.

Guiding Principles:  Stewardship of the land is very important to Rachel and Eric. Their farm is named for water pennies - small beetle larvae found in some high-quality freshwater streams - that are sensitive to water pollution. Rachel and Eric were happy to find water pennies in the stream on their farm. "We strive to run Waterpenny Farm in a way that allows water pennies, and therefore our local ecosystem, to thrive," Rachel says.

In addition to being good stewards, Rachel and Eric also work hard to produce tasty, nutritious food. One of the reasons that they didn't worry about gaining organic certification is because their customers know them and know their values "...our customers know that our produce is as healthful as it can be and is grown in harmony with the environment," Rachel says.

Goals:  Rachel and Eric would like to build a new house for themselves and convert their current house into intern quarters. They want to increase the CSA to 100 - 125 shares and continue to sell at two weekend markets. They also want to find a way to have at least one day off a week for more of the growing season.

Sources of Information:  Their most important source of information is the network of growers with whom they associate. As members of the Virginia Biological Farming Association and Southern Sustainable Agriculture Working Group, they regularly interact with other small-scale sustainable growers. They also read agricultural and marketing periodical literature, including Growing for Market and ACRES USA.

Internship Program:  Rachel and Eric hire four to six interns a year and prefer those who can work from May 1st to November 1st. Their intern information packet is thorough and clear about the benefits of working at Waterpenny Farm and their expectations of their interns. Interns experience all facets of farming, from planting, to weed control, to harvesting and marketing. Interns also write for the CSA newsletter and participate in or lead discussion groups. Rachel and Eric schedule regular field trips so interns (and they) can experience other farming operations. Housing is primitive, with cooking facilities and common space in the barn. Of course, interns have all the fresh, seasonal vegetables they can eat. Interns are paid a monthly stipend and work an average of 55 to 60 hours a week with 1 1/2 days off per week and vacation time.

Tips:  Plan your markets before you start, keep good records, and pick on a schedule to keep your crops producing.

Work at one farm for more than one season to get the full scope of what needs to be done on the farm and how to adapt to seasonal variation. Don't be afraid to ask lots of questions of your mentors.

Be aware of opportunities and take advantage of them. We don't pay Virginia state income tax because we can offset our taxes by donations to the local food bank.

Contact:   Rachel Bynum and Eric Plaksin, Waterpenny Farm, 12093 Lee Highway, Sperryville, VA 22740 phone: (540)987-8567 e-mail: waterpenny@earthlink.net website: www.ecofusion.com/waterpenny/index.html

Profiles of Sustainable Farming Systems