Naomi Sudo

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Farming Status and Plans

Description of marketing method:

Farmer's markets would probably be the main outlet, though a CSA and some restaurant sales are also possibilites. Value added goods such as tomato sauce and baked goods are also something I'm interested in.

Does this farmer have a business plan?

In progress

Farm Characteristics

Preferred location:

  • Hudson Valley
    • Dutchess
    • Orange
    • Ulster
    • Westchester

Desired acreage:

1-5

Crops and Livestock

Primary crops:

Vegetables

Description of livestock/crops:

Crops such as tomatoes (multiple varieties inlcuding heirlooms), peppers, cucumbers, squash (summer and winter), greens (spinach, arugula, lettuce, kale etc), root crops (beets, carrots, radishes etc), garlic, and sweet potatoes.

Farmland Tenure

Tenure options desired:

Farm Management, Partnership

Additional Information

Will this farmer's operation qualify an eligible landowner for an Agricultural Assessment?

Unsure

Experience & education:

Farmer training or workshop

Experience description:

I grew up in New York City but went to school in the Hudson Valley at Vassar College. There I did a semester of field work at The Poughkeepsie Farm Project, the farm attached to the college, and in another one of the classes required for my Environmental Studies major went on field trips to several farms throughout the Hudson Valley. Both of those experiences got me interested in farming and after graduating in 2016 I began looking into farm apprenticeships.
During the 2017 season I worked at Athena's Harvest Farm in Tennesse. The farm was in its second season and it was their first year having interns so I was able to observe and get involved in the creation of their farm systems. When I arrived they were growing on one acre, an area which doubled while I was there. They grew vegetables and had fruit trees planted for future produciton. They marketed their produce through a small CSA and farmer's markets in Nashville and Leiper's Fork. There I learned a lot about farming intensively on a small scale - the kind of farming I would like to do in the future.
For the 2018 season I worked at Waterpenny Farm in Virginia. This farm was much larger and more established, having ten acres under production and entering their 19th year of farming. In addition to growing vegetables, this farm had about 200 chickens for egg production and grew a small amount of flowers as well. They sold their produce through a CSA and farmer's markets in the suburbs of Washington DC. While the scale was somewhat larger than what I envision for myself, it was a great experience working on a farm that has been successful for almost two decades and learning all the methods and systems they've developed over that time.