Microfarms

Microfarms are small-scale agricultural operations, typically less than five acres in size, that focus on producing a diverse range of crops and sometimes livestock. These farms often operate within or very close to urban and suburban areas, distinguishing them from traditional rural farms. Their proximity to consumers is a key characteristic, facilitating direct sales channels such as farmers' markets, community-supported agriculture (CSA) programs, and direct delivery to restaurants and households.

The primary goals of microfarms often include increasing local food security, reducing food miles, and providing fresh, high-quality produce to nearby communities. They frequently employ intensive farming techniques to maximize yield from their limited land. This can include methods like vertical farming, hydroponics, aquaponics, and the use of hoop houses or greenhouses to extend growing seasons. Crop diversity is common, with microfarms often growing specialty crops, heirloom varieties, and a wide array of vegetables, herbs, and fruits.

Economic viability for microfarms relies heavily on efficient production, low overhead, and strong relationships with local consumers. They can also play a role in community engagement, offering educational opportunities and fostering a connection between people and their food sources. While not a replacement for large-scale agriculture, microfarms contribute to a more resilient and diversified local food system.