Summer and Fall Help Needed
Part time work available now.
Job Details: Market Garden Assistant
On Mondays and Thursdays the Market Garden Assistant will help with harvesting, cleaning, and packaging vegetables for CSA, farm stand, and restaurant customers. Work on other days of the week involves all aspects of garden maintenance including seeding, transplanting, cultivating, weeding, etc. The work can be uncomfortable because of heat, cold, physical exertion, and repetitive motions. Work will go on regardless of weather.
Market Garden Assistant may be asked to learn cattle chores and take care of the animals on occasion, but work will not regularly include animal chores.
Hours: Part time, up to 20 hours per week now, more possible in the fall. Help needed through Dec 1st. Some work may be available after Dec 1. Start time 8 am . Unpaid lunch break.
Days: Week days. Flexible
Pay: $10-13/hr (depends on experience/ demonstrated ability)
Benefits: 1. CSA share 2. Discount on non THF farm stand items (20% off). 3. Bonus of 50 cents/hr if stay till Dec 1st.
Arrive to work on time.
Work all agreed upon days.
Give notice of unavoidable conflicts.
Perform tasks quickly with care and precision.
There will be a one week trial period, at which time both parties assess if it is a good match.
This position is ideal for someone interested in small organically-managed vegetable production. We strive to be an example of a human scale, ecologically sound, profitable farm. On this farm, we are working towards thriving plants, animals, and soils. We would like ourselves and our assistants to be well compensated for the work we perform, to be healthy, happy, and make a living from a moderate amount of work.
Trillium Hill Farm Mission:
Provide healthiest food for ourselves and our customers. Produce food in an environmentally-friendly, aesthetically pleasing, and physically and financially sustainable way. We aim to produce freshest, most nutrient dense, beautiful vegetables for 35 CSA members, farmstand customers, and diners at a handful of local restaurants.
We estimate that we produce 15,000 #’s of vegetables each year on ¾ acre, in a way that uses negligible amounts of fossil fuels, and zero pesticides, herbicides, and chemical fertilizers. We are humanely and respectfully raising beef cattle, on 60 acres, in a way that builds topsoil (sequestering carbon) and produces meat high in omega 3 healthy fats. We are reducing the amount of food that is produced a thousand miles away, using chemicals and gasoline on eroding soils.
We strive to be an example of a human scale, ecologically sound, profitable farm. On this farm, we are working towards thriving plants, animals, and soils. We would like ourselves and our assistants to be well compensated for the work we perform, to be healthy, happy, and make a living from a reasonable amount of work.