Organic farming is one of the fastest growing and expanding areas of agriculture. There are viable business opportunities for small-scale producers to meet the consumer demand for fresh, local vegetables, fruits and herbs by marketing at the growing number of farmer's markets, community supported agriculture (CSA) farms, as well as other direct and wholesale markets. This program is a 12-month (January to December) introduction to intensive and year-round organic farming. The organic farming program consists of course work, the operation of a diversified small-scale organic farm on the Michigan State University campus, and a 16-week placement training or apprenticeship on a working farm or with a community or urban garden project. Emphasis is on the production of vegetables, fruit, herbs, and cut flowers with CSA and farm stand marketing. Winter production occurs in unheated and heated greenhouses. The curriculum includes how to build and maintain soil quality and fertility primarily with on-farm resources and farming methods that cultivate a diverse, profitable and resilient farm. No previous farming experience is required. This program is especially suitable for applicants seeking a new direction and employment related to organic farming and gardening, community and urban garden projects, and other food system and environmental careers.

Requirements for Organic Farming