Recipe for Recession-Proof Tomato Farming

While the Recession has a lot of businesses trending down, organic farmers like Patrick Horan say their debt-driven business is riding a contrarian wave. Horan’s farm, Waldingfield, specializes in heirloom tomatoes, which he uses to produce a special heirloom sauce. His Connecticut farm has been in the family since the 18th century and is now one of the largest certified organic operations in Connecticut. Horan talks to RW about weathering the downturn and America’s shifting attitudes towards organic food.

RW: How has the Recession affected you?

PH: As a farmer, I’m used to dealing with constraints. A lot of the farming business is debt-driven. If you’re in the northeast where you have a smaller growing season, you have to plan carefully. So far, I haven’t seen a downturn in my business, but that is partly because of something called CSA (community supported agriculture). In this system, people buy a share and get a box of vegetables every week. It’s a shared risk, and the system offers protection to the grower.