Healthy food starts with healthy soil.
At Groundwork, we grow Certified Organic food on two acres in the heart of Buffalo. Our approach starts below the surface: building living soils, caring for the land and creating a farm that can keep producing good food for years to come.
At Groundwork, we grow Certified Organic food on two acres in the heart of Buffalo. Our approach starts below the surface: building living soils, caring for the land and creating a farm that can keep producing good food for years to come.
BUILD |
PROTECT |
ROTATE |
REPLENISH |
USDA Certified Organic
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Groundwork Market Garden has been USDA Certified Organic since 2018. Organic certification means our growing practices meet rigorous federal standards. We don't use synthetic pesticides, herbicides or fertilizers prohibited under organic standards, and our farm is inspected and certified each year. For us, certification is also about transparency. When we say our produce is organic, our customers don't have to take our word for it. Our practices are independently reviewed and verified every year. |
It Starts With Soil
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Farming intensively on a small urban footprint asks a lot of the soil. So we put a lot back into it. We use compost and organic amendments, cover crops, mulches, reduced tillage, tarping and careful nutrient management to protect and improve our growing ground. We regularly test our soils and use those results to guide fertility decisions rather than simply adding more fertilizer. The goal isn't just to grow a good crop this season. It's to build soil that becomes healthier, more productive and more resilient over time. |
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Farming With The Seasons
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Groundwork Market Garden is a four-season farm. We make the most of each time of year and strive to have crops available year-round.
Our fields change constantly from spring through fall. As one crop is harvested, beds are prepared and planted again. We use greenhouses and high tunnels to extend the season, while crop rotations, cover crops and periods of rest help us take care of the ground underneath all that production.
That means the farm is always changing. Peas and spring greens give way to tomatoes, peppers and eggplant, followed by fall roots, greens and other cool-weather crops.
Our fields change constantly from spring through fall. As one crop is harvested, beds are prepared and planted again. We use greenhouses and high tunnels to extend the season, while crop rotations, cover crops and periods of rest help us take care of the ground underneath all that production.
That means the farm is always changing. Peas and spring greens give way to tomatoes, peppers and eggplant, followed by fall roots, greens and other cool-weather crops.
Growing in Urban Soils
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Urban farming comes with its own responsibilities. We grow in a neighborhood, alongside homes, streets and businesses. We take the safety of our soil, water, crops, workers and customers seriously. We test our soils, follow food safety practices, maintain our organic certification and continually evaluate how we can farm responsibly on this land. Being a good farmer here also means being a good neighbor. |
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A Working Farm
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There is no finish line in farming. Every season gives us new information about our soil, our crops and the changing climate. We experiment, keep records, work with agricultural researchers and technical service providers, and adjust our practices based on what we learn. After more than a decade of growing in this place, we know our farm better than we ever have. & we're still learning from it every year. |