The Best of the Barefoot Farmer, Volume II

Tennessee's well-known Barefoot Farmer invites you to learn, live and laugh through these weekly chronicles. Jeff Poppen's enthusiasm for local food stems from over 40 years of organic farming. Modern methods and old-time wisdom merge in this informative, yet highly readable book. Let him inspire you to grow your own food.

About The Author

One of the greatest success stories from the hippie movement is the ever-relevant teacher, Jeff Poppen, also known by his pen name - the Barefoot Farmer. In 1974, after a childhood on a farm outside Chicago, Jeff exchanged a promised college fund to help his brother buy a farm in Red Boiling Springs, Tennessee. In the hills of north middle Tennessee, he found a pioneer base of operation, without ready access to power or telephone. Jeff became a certified organic farmer in 1987, eventually producing 150,000 pounds of fresh vegetables each year.

In his twenties, Jeff found evidence to support his growing unease with current agriculture and economic models and studied the works of Rudolf Steiner and biodynamics. He was one of a few thousand small farmers in the 1970s to pioneer sustainable farming, to create markets and organize conferences. “I have always had a deep seated conviction that all you need is nature plus labor to create wealth,” says Jeff, of his low input farming methods.

His methodology for farming on the 250-acre Long Hungry Creek Farm has been gleaned from old timers’ wisdoms and ancient texts. Though he admits that his father’s example of organic gardening was always present, he feels that by always living on a farm, he created a lifestyle that fulfills him completely and creates longstanding harmony with the land. “Farmers are better off if they can stay on the farm and not have to run to markets,” says Jeff emphasizing the economic model that he patterned in 1999 with a CSA (Community Supported Agriculture).

As Jeff sees it, traditional marketing is not necessary. The vegetables are simply harvested and sent to Nashville, where CSA members drop by and select as much as they want for the week. Because of this delivery method, he is able to put more of his attention on developing the farm. “We don’t get paid for ‘just vegetables’ anymore; our job is to run a farm and have the ground ready for the next crops,” he says.

As members of the Long Hungry Creek Farm CSA, 200 families pay into the farm’s annual budget and receive fresh vegetables for 28 weeks. “When you support us, our farm is your farm,” says Jeff.

Framing the road, a lush stand of towering bamboo plants and blueberry bushes greet visitors to the Long Hungry Creek Farm. The farm is open to anyone during the day, and folks are invited to hike, picnic, swim or camp out. The scenery is beyond pristine, bestowing the peace that a deep breath brings.

Jeff grows the sorts of food that he likes to eat and provides educational forums wrapped in fun (seasonal celebrations) for CSA members and curious visitors year round. “The social aspects of farming are most important. Entertainment, education and inspiration naturally occur on an organic farm.”

Lots of people help on the farm. Some get paid money and others come and stay for room and board. “The farm is a true welfare system. A large workforce is on hold, no 9:00 to 5:00 - everyone can work (disabled, youth etc.), as much or as little as they choose,” he says.

He can wax biology and botany with the best of them and even on the coldest early spring day, he is barefoot and ever the host. If called upon, he will serve a lunchtime delicacy - a yellow fleshed, vintage variety of sweet potato.

Jeff insists on proper preparation of the ground before planting. He doesn't use irrigation because it's not necessary when humus (the alive part of the soil) is encouraged. All farms need the proper amount of livestock. Sheep, goats and cattle can make enough fertilizer to serve twice as much land as needed to feed them. “The separation of animal husbandry and horticulture in our colleges after World War I, was needed to get farmers to buy fertilizers. Then when the humus declined and no manure was available, insects and diseases came to turn their plants into humus.

Increasingly, Jeff’s personal mission leans toward sharing knowledge. Small farmers and chefs are asking for it. Most recently, he mentored two farms in urban settings.

Managed by Eric Wooldridge, the Bell’s Bend Farm, an 80 member CSA in Nashville, thrives today with Jeff’s practices. “Jeff is a gem and his teachings are practical - tried and true,” says Eric.

Tyler Brown, the chef of The Hermitage Hotel’s Capitol Grille, is a fan. His organic restaurant farm, Glen Leven, was mentored by Poppen. Brown says that his personal interest in biodynamics and a desire to produce a period garden under Jeff’s tutelage grew 65 percent of their produce for the Capital Grille Restaurant last year.

“A nearby barn full of rotted manure was a plus,” says the barefoot farmer.

Jeff’s students digest his basic principles:

1. Fencing - keep the King’s deer out

2. Compost – adding 25 to 50 tons per acre, per year, enhanced by bio-dynamic preparations and field amendments

3. Tilling – properly done, and highlighted by advice from an Eastern European farmer who suggested ‘you plow like you’re turning over sleeping babies’

4. Mineralization – added lime and other rock dusts (granite, rock phosphate, and green sand)

The Barefoot Farmer is a long featured mentor on public television (WNPT) and Volunteer Gardener. Selected columns from his musings in the Macon County Chronicle have been published in his book, The Barefoot Farmer. In demand for classroom or garden and business club presentations, he is ever ready to expound on the best practices of a sustainable system.

Creating his satisfying art - a synthesis of science and love of spirit - Jeff’s reverence for the farm life is clear to all who know him. After 40 years, he is still observing and practicing. “Mother Nature’s intelligence is better than ours, “ he says.