What is Green String Farming?
Green String is the act of farming sustainably and naturally so that we provide a healthy future for generations to enjoy. Sustainability in the farming context is defined as healthy, local, socially responsible, simple living and control.We make every effort to reduce soil erosion, pesticide dependency, loss of biodiversity, resistance to natural predators, and other harmful ecological impact. We create a self-nourishing system where less human intervention yields better quality crops.

Green String farming utilizes most of the techniques standard to “organic” producers except it goes even further. Certified Organic producers still administer some forms of legal conventional pesticides, whereas Green String Farmers do not. Green String Farmers use minimal or zero pesticides and instead strategically place particular plants that thwart off insects that are harmful to the crop. We avoid the use of chemical fertilizers typically used by conventional factory farms because they have been found to lower the nutrient content of the soil, increase the level of potentially harmful nitrates, and contain toxic heavy metals which can be absorbed by the plants. Unlike “Certified Organic Farmers”, Green String Farmers do not keep stringent records on when to fertilize and when to harvest; they listen to what the land is saying.

Green String Farmers are extremely acute to the needs of the plants. Soil management techniques include crop rotation, cover crops and composting that aid in enriching concentration of vitamins and minerals in the soil. Healthier soil provides a sanctuary for healthier vines, and in turn; healthier grapes for greater wines. In addition to their nutritional benefits, sustainably grown grapes are produced without possibly endangering public health. Green String Farmers typically improve their surroundings by preserving green space, protecting the soils, conserving scarce resources, providing habitat for wildlife, and stimulating the local economy. They also strive to prevent the growth of antibiotic resistant bacteria, the spread of food-borne pathogens, the release of toxic pesticides into the environment, and contamination of our air and water with harmful pollutants.

Cannard and Cline agree that the most ideal way that produce should make it to your table is by purchasing it directly from the producer instead of getting a product from a supermarket that has potentially traveled at least 1,000 miles to arrive at its final resting place. Too much energy is wasted hauling produce from one coast to the next, and the product loses it’s freshness. “People are starting to understand what they’ve been eating,” said Cannard. In his opinion, the more local, the better.