Organic Crop Production for Small Farms

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This 12-week online course provides small-scale farmers, homesteaders, and local food producers with the knowledge and skills needed to successfully plan, grow, and manage spring organic crops. Designed with the unique needs of small farms in mind, the course explores organic production methods for vegetables, cut flowers, and culinary and medicinal herbs while emphasizing sustainable practices and compliance with organic certification standards.

Participants will learn how to select appropriate crop varieties for their region and goals, implement effective organic production techniques, and maintain the necessary records for certification. Practical tools and strategies will be introduced to help farmers improve crop yields, manage pests and diseases naturally, and build soil health while meeting customer demand for fresh, chemical-free products.

By the end of the course, students will have the skills to confidently plan and execute a successful spring organic growing season, with a focus on quality, sustainability, and profitability.

 

Topics Covered:

• Introduction to spring organic crop production

• Variety selection for vegetables, cut flowers, and herbs

• Organic soil preparation and fertility management

• Seed starting, transplanting, and succession planting

• Pest, weed, and disease management using natural methods

• Harvest timing and post-harvest handling for quality and shelf life

• Record-keeping procedures for organic certification

• Integrating value-added products and niche markets

• Business planning considerations for small-scale organic farms

 

Learning Outcomes:

Upon completion of the course, students will be able to:

• Identify suitable spring crops and varieties for small-scale organic production.

• Apply organic production methods for vegetables, flowers, and herbs.

• Understand and implement organic record-keeping requirements.

• Develop a basic plan for a successful and sustainable spring growing season.