By
Joy Neighbors
(A blog post last week reported how French Lick Resort works with producers in the
community to offer locally sourced foods at several resort
restaurants. Today, we visit one of those local suppliers, Living Roots
EcoVillage.)
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| Michael Hicks of Living Roots EcoVillage |
Michael
Hicks started Living Roots EcoVillage almost two years ago. Before this
venture, he sold produce near Bedford for 12 years. Nature has always played a
huge role in Hicks’s life; he has served on the Board of Directors for the
Local Growers Guild, the Board of Directors for Lost River Community Coop, and
the Bloomington Community Farmers Market Advisory Board. Today, he is the
EcoVillage farm leader and manages the CSA.
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| Washing Beets |
Living
Roots is a farm co-operative similar to a
homeowners association. Residents live off the beaten path on a quiet country road between French Lick
and Patoka Lake. The EcoVillage uses organic farming methods but is not
“certified organic.” “We practice holistic farming,” Hicks explained “This is a
way of growing food without chemicals
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| EcoVillage Garden |
or sprays; using smart planting and
people-power as a way
to control weeds and harvest crops. We use straw for
mulching around our vegetables because it helps keep weeds down and retains
moisture for the plans. We grow our food this way not just for the flavor but
to keep people healthy.”
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| Garlic Hung to Dry |
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| Natural Mulch for Basil Plants |
The
farm is comprised of 75 acres that currently grows more than 350 varieties of
vegetables, herbs and fruit. Produce includes corn, eggplant, squash,
beets, cucumbers, tomatoes, peppers, potatoes, garlic, onions, herbs, green beans and
melons. All of the food is grown without chemicals by utilizing sustainable
farming methods, permaculture, natural mulching, water catchments and raised
beds. The farm is also home to 16 people, 50 chickens, several grass-fed cows
and three Heritage hogs.
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| Chard |
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| Kale |
French
Lick Resort is a major purchaser of produce including salad mix, head lettuce,
leafy greens like kale, chard and cabbage. According to Hicks, “The resort uses
our peppers so we offer quite a mix. Heirloom tomatoes are popular so we have
more than 2,000 plants, and over 2 miles of potatoes. Everything we sell the
resort is fresh, seasonal and grown right here.”
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| Zucchini, Yellow, Striped and Pattypan Squash |
Each
May through December the EcoVillage offers a Community Supported Ag (CSA)
program. “People pay in advance for the weekly basket of produce they receive for
32 weeks (May – December), and everything is grown on the farm,” Hicks said. We
currently have 105 families involved; we are the biggest CSA in the state and
one of the highest producing in Indiana.”
Besides
healthy, chemically-free foods, Living Roots also offers opportunities for the
community to come out and visit. “We offer a weekly class in yoga and massage
therapy, and each spring we have a permaculture workshop,” Hicks said. There’s
also a monthly potluck for those who would like to learn more about the
EcoVillage and sustainable farming. The event is held the third Sunday of the
month at the EcoVillage Community Center. A tour of the farm is offered before
the sit-down meal. Visitors are asked to call (812)
727-5444 or email www.Michael@IndianaCommunity.org if planning to attend. |
| Living Roots EcoVillage |
So
what are Michael's plans for the future? “I’d love to see several other
diversified businesses set up here under the EcoVillage umbrella,” Hicks
replied. The EcoVillage provides a natural focus to farming and living. Maybe
we’ll have a mushroom farmer or cheesemaker living here. People own their land
separately but we all work together because that’s what it’s all about –
working together for the benefit of all.”