Farming As A Mission
A real farm in the middle of Montrose: New organic farms are changing Houston produce
As unlikely as the idea may seem for a crowded neighborhood in the middle of Houston, a non-profit has established a small urban farm in the middle of Montrose. On a plot of land leased to it by the University of St. Thomas for $1, local non-profit group Plant It Forward is teaching refugees the basics of organic farming.
"Right now most of our farmers are from the Congo," Colleen O'Donnell of Plant it Forward tells CultureMap. "They had to leave because of the civil war. So they get here and their skill set doesn’t really match up with the jobs available. We were trying to bring more produce to Houston and help them assimilate and share their talents with us."
Despite a chill in the air, there's a warm feeling that infuses the area with good vibes.
Although the land is under an acre, strolling along the rows and admiring the farmers' handiwork makes the area feel very far away from the city that surrounds it. Despite a chill in the air, there's a warm feeling that infuses the area with good vibes. Plant It Forward has partnered with St. Thomas environmental studies professor Damien Marie Savino, who brings her students to the farm.
Gary Edmondson and Ray Sher train the farmers in organic techniques and guide them about when to plant and harvest. Edmondson tells CultureMap that he's been farming for more than 20 years. Right now, the farm grows kale, snow peas, spinach, beets and other crops that are sold to restaurants, at the Urban Harvest farmers market and via a farm share subscription (CSA) that will begin a new season of deliveries starting Nov. 17.
At a dinner on the farm Sunday night, Dylan Murray of Benjy's and Local Foods featured items grown from the farm with ingredients from other local producers. Guests included an array of local chefs known for using local produce, including Anita Jaisinghani (Indika, Pondicheri), Benjy Mason (Down House), Danny Trace (Brennan's) and Vincent Huynh (Coltivare). They feasted on roast pork, grilled shrimp and a variety of vegetables.
In a speech before the meal, Sher urged the chefs to request the produce they'd like to see the farm produce. That symbiotic relationship will help Plant It Forward grow beyond its two existing farms. O'Donnell says they'd like to have one in every neighborhood in Houston.
Up next? Westbury.