About Our Farm
In the Animas River valley, 15 miles south of Durango, Mocking Crow Farm grows vegetables, gourmet garlic, and sunflowers using organic methods. Season extension techniques are a must to deal with the challenges of growing in the high desert. While our farm is further south and lower in elevation than many in the area, the river valley brings cold air down from the mountains.
We grow using a regenerative, bio-intensive, market garden system.
Regenerative: Without healthy, living soil, we are simply taking from the earth. Growing in our rocky soil, that does not have much organic matter, is a challenge and therefore we are transitioning to methods that give back to the soil food web. We are learning more about using cover crops to help build the soil tilth. We add compost and we may add fertilizers, minerals or other amendments that are not only beneficial to the plants, but that also encourage growth of healthy biological life. We are reducing our usage of mechanical tillage to help preserve that life.
Bio-Intensive: In comparison to conventional row cropping farms, we grow intensively on a relatively small plot ( about two acres right now). We rotate crops, plant multiple times for some longer season varieties (e.g., lettuce). We use season extension techniques such as hoop houses and row covers to deal with the cool night time temperatures, wind, drought, and intense sun. Drip irrigation along with mulch reduces water consumption.
Market Garden System: This means that we grow a diverse variety of crops and bring that produce for sale directly to our customers.
Who's your farmer?
Sheila Payne, mom, and her son, Jesse Payne, have been growing and selling at farmers' markets for many years. In the early years, another son Clint, also participated. At that time, the business was Far Out Gardens and veggies were sold at the Boulder County Farmer's Market in Boulder, Colorado. In 2014, the family moved to Durango and started selling at the Durango Farmers' Market two years later.
Sheila Payne is the daughter of farmers many generations back. Parents and grandparents farmed in the Texas panhandle, primarily wheat and grain sorghum, but they all had large gardens, fruit trees, and animals. Cooking, canning, making jelly, and hoeing weeds as well as dealing with weather challenges were a way of life. Jesse's paternal family is in South Dakota. Jesse's father, a Nakota Sioux, has shared his deep respect for Mother Earth. The family in South Dakota also has a big garden. Jesse's wife Geneva works in town as a dental assistant and enlightens us on vegetarian cooking and eating. Needless to say, she likes having a ready source of veggies.
Jimmy Nardello Pepper, Trombincino Squash, Arugula with local beef.
Before and after ...eggplant, tomato, onion, pepper, garlic, thyme
Raw Chioggia beets cut into sticks, great on a salad or in a slaw
We love to cook and eat healthy, tasty food. If we grow it, we eat it. We have veggies that are familiar and also different varieties that you may not find in the grocery store, for example Cherokee Purple Tomatoes, Jimmy Nardello Frying Peppers, Purple Opal Basil, and Georgia Fire Garlic. Nonetheless, the emphasis is always on what tastes good and is good for your family.
