Pesticide-free meat, produce and dairy remain in high demand
The Bellingham Herald
Peter Jensen
Organic farming can be more labor-intensive and expensive than conventional farming, but many Whatcom County farmers have discovered it’s well worth the effort.
Driven by strong demand for organic products and a healthy local market, these farmers have increased their production. The number of acres they farm has almost doubled since 2003, according to statistics from the Washington State University Center for Sustaining Agriculture and Natural Resources.
Robyn and Matt Eldridge opened the certified-organic Eldridge Farms in Everson nearly two years ago with one cow and 30 acres, but they now have 90 cows and 250 acres. Robyn Eldridge said the demand for organic products will drive more conventional farmers to convert to organic.
“We’ve definitely grown,” she said. “Farmers that are conventional will realize that it’s more profitable to be organic.”
The growth here is consistent with a statewide trend, said David Granatstein, a sustainable agriculture specialist with Washington State University. He estimates that the number of acres for certified-organic farming in Washington state increased 27 percent in 2007.
While some of Whatcom County’s 34 certified-organic farms involve dairy, like Eldridge Farms, most produce crops, said Mike Hackett, an inspector for the Washington State Department of Agriculture. Hackett said he began working in Northwest Washington last year because of the increase in organic acreage.
“It’s been a major increase,” Hackett said. “I don’t see a slowdown coming soon.”
Eldridge Farms sells its milk to Organic Valley, a Wisconsin-based farmers’ co-op that distributes the milk regionally. Some vegetable and fruit growers sell to wholesalers in Seattle and Oregon, but most bring their products to local markets such as the Community Food Co-op and the Bellingham and Ferndale farmers markets, Hackett said.
The health of these markets is vital to sustaining organic vegetable and fruit farming in Whatcom County, said Shonie Schlotzhauer, the manager of the Food & Farming Program with Sustainable Connections of Whatcom County.
Schlotzhauer said restaurants are clamoring for more locally grown, organic produce, but the supply has not kept pace — even with the added acreage.
“I feel like the marketplace is expanding quickly enough to accommodate new producers,” Schlotzhauer said. “I don’t see us slowing down any time soon. We need more farmers.”
Pete Dykstra owns Hopewell Farm, a certified-organic farm in Everson, and grows a variety of vegetables. He does sell some to wholesalers, but estimates that 80 percent to 85 percent of his produce is sold locally.
“We’ve enjoyed selling local,” Dykstra said. “It’s good to get feedback. When you sell local you get more positive feedback.”
Reach Peter Jensen at [email protected] or call 756-2883.
