Meet Annukka @farmery.fi
from Finland 🇫🇮 “Never did I think that I would become a farmer. Me & my husband bought our farm 3 years ago. I thought it would be our happy place to spend summers on, & that we would have a small kitchen garden there. Little did I know how addictive growing vegetables would become.
Our first summer (2016) I already felt excited about growing vegetables. I made a raised bed garden with over 20 differently sized beds. In addition, we built 2 DIY hoop houses using PVC pipes as hoops.
It became clear to me, that farming would be my next goal in work life. That autumn I started to sketch my market garden plans on nights & free time. I was still working in the utility industry, and it really felt that I was there only for the money. In spring of 2017, I quit my job & started to work full time on my farm. We worked very hard to improve the soil, its structure & organic value. We added wood chips, horse manure, green manure & compost to benefit the soil and plants. And kept the soil covered whenever it was not used.
This summer was our first “real” season. And we are happy with it! Our customers found us, and they appreciate the hard work that has been put in to our vegetables. It is so nice that they really taste the big difference between food we have grown & industrially produced vegetables. Many have told us that it is amazing to really taste how sweet tomatoes can be, & how crisp & green lettuce can taste. Amazing!
I am grateful to the hard-working farmers out there, who inspire & give so much of their information to benefit others. Many thanks to @neversinkfarm
, Richard Perkins at Ridgedale Permaculture in Sweden, @charles_dowding
in UK, and the two Canadians, @greencityacres
, who I totally “blame” for my career shift. I also must thank @skillnadens
in Sweden, for inspiring to grow food in the kitchen garden in extraordinary & harsh conditions in winter.
I feel that it is so important to take care of the nature and our bodies. We feel much better if we eat real, nutrition dense food. It is good for both the body and soul. I feel privileged to have the opportunity to grow & eat this way.”