conservation edible
An organic landmark’s sweet success
You’ll have to visit the farm for the ocean views—but you can order jams online at
swantonberryfarm.com, and make this Swanton farmstand dessert at home. see recipe at right
swanton berry farm, davenport, california
Perched above the pacific, Swanton’s “U-Pick” fields provide the perfect place to get your hands dirty gathering your own fresh food. From kiwis to broccoli, there’s almost always some- thing in season—but the farm’s signature strawberries are where it all began. When owner Jim Cochran first proposed an organic strawberry farm on this site—conserved
by The Trust for Public Land in the late 1990s—many people told him it couldn’t be done. The finicky fruit is usually grown with chemical pesticides and fertilizers. But careful use of tech- niques like crop rotation have helped Cochran set an example for organic growers everywhere. “We’ve proven that you can farm organically and still make money,” says Cochran. “It’s
been extremely rewarding to see it all come together, both from an agricultural and a business perspective.” Today, the Swanton farm stand is a favorite destination for city-dwellers from nearby San
Francisco and tourists winding their way down iconic Highway 1. “It’s an experience,” says Cochran. “People can come for a few hours or an entire day to let
the kids run around, pick strawberries from the ground, enjoy the ocean views, have dessert, and take home some jam.”
Swanton Berry Farm occupies a stunning piece of California coast once slated for a subdivision. The Trust for Public Land helped conserve the property, portions of which are now leased for sustainable agriculture.
18 · LAND&PEOPLE · SPRING/SUMMER 2013
swanton berry farm
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