High Energy Agriculture

The heat, the drought, the sudden freezes, the critters, and the wind might discourage most from attempting this vigorous industry. When a little research illuminated the depressing state of food production and the typical diet in America, Greg McGoffin was shocked to discover how factory farms are not only producing nutrient deficient food but harming our environment on a grand scale. Many grou

ps are working to change social and political conditions which encourage and promote healthy food production; these groups are vital but cumbersome for Greg who is an action kind of guy. If he can’t change current farm technology, at least he can feed his family and his neighbors by growing nutrient dense vegetables. After nearly twenty years as a landscape contractor, much of that time salvaging our valuable desert trees and cacti, he understands the challenges our climate and environment mandate. As a self -described “health nut” from an early age he has always investigated how the human body uses energy to stay healthy. Sorting through facts and myths is a daunting task made a bit easier by the internet; the most prominent myth is that organic certification means healthier. There are so many agencies and guidelines abetted by the USDA and so little inspection that the label has become meaningless. Your best insurance is to know your local farmer and ask specific questions. Greg’s research eventually led to the realization that nutritious vegetables cannot grow in depleted soils. He collected soil samples to send for testing and chose the optimum spot to plant his crops. After adding minerals to balance and enrich the soil he built his beds overlooking a catchment basin for collecting rainwater. The last two years have seen trial and error, taking note of which crops and varieties are most successful. In this climate the major growing season is fall into winter and eating local means forgoing the allure of exotic or out of season produce in favor of some old-fashioned but wonderful vegetables. The bonus is eating fresh picked! When Greg began harvesting big green heads of lettuce, kale, collards,
chard and bok choy, his mother, Anne Loftfield stepped in to help him market them at local Farmer’s Markets. Anne has become the “grandmotherly type” or the “carrot lady”. Greg is the charming character exuding knowledge and passion with a bit of tongue in cheek humor. Our truly free range hens lay “Happy Hen Eggs”. Our vegetables have been portrayed by artists in a still life. It is certainly an interesting journey! We hope our page will afford an opportunity to share more of our story with you, news on current harvests, recipes, and where to find our fresh produce and soy free eggs. With the fall harvest we will bring back our “Growers Paks” with selections of veggies which can be combined with a dozen eggs. The paks are a great opportunity to try new things as well as save money! We also hope you will share your questions , comments and recipes. Here’s to good eating, health and happiness!