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Biodynamic Market Garden Intern(s) Wanted - TN

Our family run farm gratefully provides consciously grown heirloom and open-pollinated produce using sustainable non-certified organic and biodynamic methods.
www.SpringCreekVeggies.com
To apply email: 382cr62{at}gmail.com

We are a small family farm located on the eastern edge of the Tennessee Valley halfway between Knoxville and Chattanooga. Our 10 acres provides fresh in-season produce for farmers markets and restaurants in both cities and more locally as well. We use biodynamic methods, and make our own preps. We save seed for our own use and grow some for a few seed catalogs. We typically grow 50+ varieties of open-pollinated produce. They are primarily heirlooms or future heirlooms. We also have a small flock of pastured chickens which provide eggs for market as well.

Internship Starts: Easter - ish
Internship Ends: Thanksgiving - ish
Number of Interns: 3
App Deadline: On-going
Minimum Length of Stay: 90 days - 3 wk trial

Meals: Interns eat and prepare meals together with food from the farm and basic staples provided.

Skills Desired: No experience necessary, just a willingness to learn, pitch in, work hard, and have fun doing it.

Educational Opportunities: All the workings of a small family farm, biodynamic methodology and practice, plus interactions with other local farms and the regional CRAFT program.

Stipend: N/A - your experience is your pay. Production bonuses may be available for qualified interns.

Housing: Primitive/rustic.

Internship Details: First year interns focus primarily on production for farmers market customers; helping with crop propagation, soil preparation, planting, weed management, irrigation, harvest, and marketing in Chattanooga, Knoxville, and locally. The farm is diverse, complex and interconnected. Therefore, all interns will get exposure to and experience with the other aspects of the farm, including our pasture raised hens for eggs, shed and fence construction, high tunnel management, record keeping, and biodynamic prep making.