The farm managers, Bradley Wright and Leela Ramachandran, are in our second year of organic vegetable production. In our first season in 2011, we started Helios Farm with two other partners, establishing a
half-acre market garden near Wakefield, QC. We grew over 30 types of vegetables and herbs, with over 60 varieties. We sold our produce through 21 community supported agriculture (CSA) shares, the Preston Street Farmers Market in Ottawa, and bulk sales. For photos and more information on our first season, please visit our farm blog at http://heliosfarm.wordpress.com .
After our successful first season, the two of us decided to look for a larger piece of property to expand our operation, which we found at the Hendrick Farm in Chelsea, QC. Located just ten minutes from downtown Ottawa/Gatineau at the corner of Highway 5 and Old Chelsea Road, the farm sits on a historic 120-acre piece of farmland owned and operated by the Hendrick family for over a century. Once a mixed farm including cattle and other livestock, the site is now under development as a mixed-use residential community. Up to 250 housing units will be built according to green design and building principles, conserving much of the land base for parks, trails and greenspace, including 10 acres for a working organic farm. Potential commercial enterprises on the site include a restaurant, a Farmer’s market, retail businesses and more.
As one of the first suburban residential communities in Canada to feature a working organic farm, we are very excited to be a key player in this innovative community, and are working in partnership with the developers to ensure a mutually beneficial relationship. For more information on the Hendrick Farm development, visit http://www.thecommonground.ca
In 2012 we plan to cultivate 2 acres of vegetables, expanding our CSA to 40-50 shares and adding a second farmers market, restaurant sales, and a farm gate stand to our marketing outlets. We will also be building farm infrastructure throughout the season. We are committed to organic and sustainable agriculture principles, practicing crop rotation, cover cropping, composting and companion planting to build soil health and fertility. We grow heirloom varieties to ensure genetic diversity, flavour, and uniqueness.
Given our excellent location and our integration with the future Hendrick Farm community, we envision that our market garden will offer many opportunities for community participation and interaction, eventually becoming a hub for education and outreach on local and sustainable food production.
What we offer interns:
• Setting personal learning goals and reviewing periodically with farm mangers to ensure you are building desired skills and knowledge;
• Exposure to all aspects of managing a small organic market garden business, from planning and crop selection, building and maintaining infrastructure and equipment, planting and transplanting, pest and weed management, harvesting and prep for sale, marketing and distribution, communications and business administration. You will also participate in the process of establishing a new farm operation, which will offer unique learning and creative opportunities;
• Opportunity to take on a specific project of interest to you (eg. managing a certain crop, planting something extra for storage or processing, taking on a role in farm marketing or communications, construction projects — you tell us!);
• The option to room with us at our home in Chelsea. As there is currently no housing available on-site, we are renting a house about 5 km from the farm, with space for 2 interns (sorry, we are unable to house interns with pets or children). Given our convenient location, however, interns may choose to find their own accommodation in Ottawa, Gatineau, Chelsea or nearby. Interns not staying with us will be expected to provide their own daily transportation to and from the farm site, and to market as needed;
• Lunch will be provided every working day, with cooking shared by all farm team members on a rotating schedule. Other meals will be your responsibility; a weekly food stipend will be provided. Interns are welcome to produce from the garden, and those who live at the farm house will have access to staple food supplies;
• Access to our home library of farming/gardening/food preservation/food systems/sustainability references, and structured time with farm managers to ask questions and share feedback;
• Opportunities to learn and participate in food preservation — we do lots of canning, freezing, dehydrating, fermenting and other food storage to put local food away for winter;
• Visits to other small organic farms in the region to broaden your understanding of farm operations and approaches, and to connect with and learn from other farmers and their teams
• A regular work schedule of 8 hours/day (on average), 5.5 days/week (interns will work at a market one day every other weekend), and one week off during the growing season (scheduled in consultation with farm managers);
• A weekly stipend of $50/week for food and $50/week for living expenses, in addition to room and board;
• Internships can contribute to volunteer hour requirements for university programs (depending on the terms of your program).
What we are looking for in interns:
• A strong commitment to local, organic, sustainable small-scale food production and the challenges and benefits this approach brings;
• An interest in living and working communally; willingness to communicate openly, to work collaboratively and to resolve conflicts constructively;
• Physical fitness and readiness for outdoor manual labour in all weather and bug conditions;
• Someone who is reliable, responsible, trustworthy and honest;
• A desire to share your own knowledge, experience, ideas, interests and creativity — we look forward to learning and building our farm with you, and welcome your input;
• Interns should have a valid driver’s license, although a vehicle is not required if you are staying at our house;
• Skills and experience that are definite assets, but not necessary, include previous farm or garden experience, bilingualism (French and English), communication or computer skills, artistic abilities, carpentry or mechanical experience, food preservation or processing, accounting and record-keeping.
How to apply:
Please send your CV along with a letter explaining who you are, why you are interested in this internship, what you expect to get out of it and what you can bring to it.
Applications should be sent to Leela Ramachandran:
leela dot ramachandran at gmail dot com
For questions or more info, contact us at the email address above, or by phone at 819-459-3089.
We look forward to hearing from you.