I am an organic vegetable farmer with a passion for Asian vegetables. I have farmed for 7 seasons at various scales (1/4 acre, 1 acre, 10 acres) for community supported agriculture (CSA) programs and farmers’ markets.
I find joy and motivation in growing culturally important crops for diverse communities, especially those under-represented in the local food movement.
- Producing 30 to 40 crops, and 100+ varieties each season
- Urban farm manager and farmer for 1 acre of field and greenhouse production; 22 weeks harvest for a 125-member CSA, wholesale, and farm-stand sales
- Solo owner and farmer for a 1/4 acre Asian vegetables market garden
- Farmed as part of a team on 3 acres
- Apprenticed on a 10 acre market garden farm
Like many other organic farmers, I practice farming principles that prioritize soil health. I approach farm planning holistically, understanding the need to balance ecological health, farmer health, financial targets, and community needs for long-term success.
“Amy understates her strengths as a farmer, market gardener, and manager. Her quiet abilities make her easy to work with and great to be around. She genuinely cares about the people she works with and the projects she works on. This care expresses itself in thorough planning and meticulous execution.”
– Carl Leslie, Farm Coordinator, FoodShare Flemingdon Community Farm
Red Pocket Farm
Farming Asian vegetables and sharing the “joy of choy“.
Nominated for Organic Council of Ontario’s Innovation Award, 2014
Market garden management and food justice programming at Toronto’s largest community farm and community food hub.
Organic Farm &
10-months apprenticeship and Sustainable Farming Certificate on a 10 acre diversified farm. Market garden production for CSA and markets.
Each farmer’s unique vision shapes a farm, and each unique farm-site shapes its farmer.
For me, primarily growing on small-scale urban sites has meant focusing on:
- Maximizing yields per square foot of growing space
- Experimenting with intercropping
- Multiple succession plantings per growing area each season
- Working primarily with hand-tools and a 2-wheel walk behind tractor
“Amy’s work was instrumental to the formation and development of not just the market garden program, but the Black Creek Community Farm as a whole … establishing BCCF as a food security and food justice asset in Jane-Finch. She always balanced the need for the market garden to generate revenue for the farm, while ensuring food was being sold at an affordable and accessible price point.“
– Leticia Deawuo, Executive Director, Black Creek Community Farm