When you are traveling towards Green Edge Gardens from Athens you feel lost before you get there. Honestly I was lost on my way, having to turn around my mom’s Smart car more than once, until I finally came upon this cook’s dream. Stepping out of the car into the cold winter sun with hills on both sides, I am in the middle of a valley. To the left sits two spring fed ponds midway up a hill that provide water to the farm. Straight ahead are five green houses that eventually will keep me much warmer than I am now. On my right I see a red barn in the distance with a brightly painted picture; across the road to the right sits Becky and Kip’s house.
Green Edge Gardens is a Certified Organic farm located on Henry Road, in Amesville, Ohio. Green Edge is owned by Becky and Kip Rondy and located on their family farm. They specialize in growing year round micro greens, mushrooms, and leafy greens in their five green houses and mushroom room. Each season they also grow a wide array of vegetables inside their greenhouses and outside on their 120-acre farm. Green Edge stocks a year round stand at the Athens Farmers Market, along with providing excellent produce to various restaurants in Athens and Columbus. They also grow various items for some Whole Foods Grocery stores. They do all of their own deliveries with their own truck to Columbus and Athens.
A man named Bill Shores started Green Edge in 1997. He grew vegetables organically and sold them in the Athens area. Bill rented a plot of land from Becky and Kip on their farm. He then sold the company to Becky and Kip who became sole owners of the business in January of 2003. Since then they have had various employees who have also helped make Green Edge successful in providing excellent year round produce. They offer internship opportunities during the summer months for those interested in learning more about growing organic vegetables. They use organic seeds that they get from seed companies “we are not a seed company, you need to decide what your doing within you’re business model.”(Kip)
The goals for Green Edge are to grow the business as much as possible while still remaining within their business model. They plan on providing environmentally friendly produce to the Athens area and Columbus for years to come, providing us with a small sense of food security.
Kip has owned the farm since 1985. He and Becky married in 1991. For years, they did many different ventures including growing seeds for seeds of change, raising hens, and raising pigs. They also began a landscaping company in Cincinnati, which they ran for about 16 years, while running the farm in Athens. After being mislead into leasing a building that was going to be demolished they reached a settlement and returned to Athens.
After attempting to find a place to buy and turn into a garden store they were unsuccessful in finding the right place for the right price. “It’s just ridiculous land prices here are so over inflated, it just criminal.”(Becky) They decided to take over Green Edge and become certified organic to reach a wider span of customers. Each year since the purchase of Green Edge they have built a new green house, except last year.
They decide what to grow and what to leave out depending on multiple factors. Ease of marketability, without too much labor expense, is a huge factor they must constantly deal with. They also determine how much they think they can sell certain vegetables for, which has a huge influence on what they sell. “Cucumbers, gosh they just aren’t worth a whole lot and for the amount of time it takes to take off the plant”(Becky) it’s just not economically feasible. Obviously the more valuable vegetables are more worthwhile to grow. What others grow at the market also has impact on production, allowing for more variety to the customers and less competition between venders.
They do not grow fruit, which I found to be extremely interesting; Kip explained that he does not want to climb up the trees at his age. He did seem to really like fruit but was vague in his reasoning for not producing it. Certain things such as shallots have not been successful due to the region. They also have trouble with some root vegetables due to onion maggots destroying their crops. They deal with pests such as deer through tall electric fences, but lack much concern for other rodents that could make it under the fence.
Kip estimated that they eat around 75 percent of their diets from the farm, while still needing to buy butter, cheese, eggs, and flour. It is wonderful that a farm is able to feed its workers, not very similar to the industrial corn model where the farmers can’t feed themselves. Green Edge is a wonderful contribution to our community providing deliciously fresh food. I challenge you to stop by their stand on Saturday mornings at the farmers market and taste for yourselves.
Becky and Kip Rondy February 24 2009
http://www.greenedgegardens.com/
