Who we are:
Rootdown Farm is a certified organic farm nestled in the Pemberton Valley among the Coast Range of BC. We grow a variety of vegetables and market them locally through a weekly CSA Harvest Box program, and restaurant/grocery retailers. We are committed to providing the finest of Pemberton produce, and enjoy quality food and hard work. We manage 4 acres of field space. Our farm team is responsible for planting, weeding, nurturing, harvesting and processing 25+ varieties of vegetables. Additionally, we grow about 1 acre of seed garlic.
Who we are seeking:
We are in search of a hard-working, self-motivated, teachable individual (or couple) for a season-long internship who is keen to learn about the details of small-scale organic vegetable farming and marketing. The discipline of farming requires a diverse set of skills, including resourcefulness and a positive nature. We desire team members who enjoy the satisfaction of a job well-done, and are committed to providing a great product and service to our customers in a timely and efficient manner.
All farm-team members work outside regularly doing repetitive tasks with dirty hands, and/or sweaty labor in soaking mud. We rely on everyone to be able to contribute in all environmental conditions (rain, heat, bugs, etc.). We require folks to be healthy and physically fit- capable of lifting 40lb loads, and working long days in all weather. Previous experience in these challenging conditions is an asset.
Duration of Internship:
April 15-October 15, 2019
Basic Expectations of an intern:
What your days will be like here:
Vegetable farming tasks are always in a dynamic flow with the passing seasons. Initially, the focus of the work will start with seeding and field preparation, then progress to the weeding and watering of mid-season, and continue to ramp up as the harvest abounds. Farming requires a constant change of skills, and the intern’s learning curve will be steep, especially at the beginning, with the introduction of many new concepts, techniques and practices.
Generally, we expect that interns will work around 40 hours most weeks, although this may be less at the very beginning of the season, and a little more at the peak harvest of July and August. Our work week will go from Sunday to Thursday (Friday and Saturday off). Start times will begin at 8-8:30 but will graduate to earlier as the day length gets longer and temperatures hotter.
Although, many of our staff will not start until early May, we offer the earlier mid-April start for the internship to allow time to learn our crop planning process and an understanding of the flow of the season. This spring-start will begin with seeding in the germination room and maturation in the heated greenhouse, followed by bed preparation, transplanting. Most of the farm area is planted in May while eagerly waiting some small harvest of early salad. Since we have many generations of transplants this basic process continues into mid-summer.
As spring turns into summer, we switch focus to the watering and weeding month of June. Harvesting, washing and packing increase exponentially as days lengthen. In the height of the summer, we focus on harvesting the majority of our crops, while also continuing the management of seeding, weeding, and watering of future generations. We begin the garlic harvesting, sizing, and drying by mid-July, while cleaning and storage is complete by the end of August. Mixed vegetable harvest continues through September and October, although orders begin to slow down and we start preparing fields for the winter and following spring. Garlic is planted in mid-October and this typically marks one of the last large projects of our season.
Throughout it all, we try to maintain a positive, open-minded, and fun work place with the flexibility to learn many farming techniques. We support diversity and inclusivity. Our neighbors are our friends.
Areas of Focused learning:
Interns are paid a graduated monthly stipend ($500 for the first two months, $1000 for the following two months, and $1500 for the final two months). We will provide a one-room accommodation- simply furnished, alongside a covered outdoor kitchen, composting toilet, and shower with on-demand hot water. Although there will be lots of free farm vegetables available, interns are required to purchase their own groceries, as to simplify any dietary preferences or allergies. Our operation spans a 10km distance from the town center and the living site is 3km from town- bicycle transportation on the flat, paved, road is reasonable.
Initially there will be a two-week trial period to ensure expectations and arrangements are being met for the farm and the intern.
How to Apply:
Interested folks should send resume to Simone by email at:
Please include a cover letter describing your motivation to apply for this internship, and the specific skills/experience you have that match the work-description of organic vegetable farming.
We will begin our selection process at in mid-February, and we will contact selected candidates at that time.
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Current status: Open/apply now. Date posted: Jan 27 2019 ID: 50744