Sweetwater organic farm ushers in new season

They carried reusable grocery sacks, babies and Shih Tzus to Sweetwater Organic Community Farm's first market of the season Sunday.

Some of the farm's 400 members picked up weekly harvests, including yellow squash, eggplant, green beans and mustard greens.

Nonmembers were treated to more fresh vegetables and herbs and goat's cheese from two other local farms, along with handmade soaps, raw tacos and organic fruit shakes.

What started five years ago as a way to teach people the benefits of organic farming has turned into a weekly event through May, complete with a stage, sound system and local musicians such as Tampa lawyer Susan Fox.

"People want to know where their food comes from," said owner Rick Martinez, who started Sweetwater farm in Town 'N Country 14 years ago.

There were six members back then.

Today, he's got farmhands - many college students and recent graduates - and hundreds of volunteers who eagerly embrace the whole local, sustainability movement sweeping the country that values fresh, local foods.

It's better for the body, supporters say, and for the environment.

"We want to keep it going," said Jaima Barnes as she explained why she became a member two years ago.

It's not cheap to join. A full membership starts at $725, with half memberships beginning at $405. Both include minimal volunteer hours for weekly or bi-weekly shares of chemical-free food.

The farm memberships sell out every year, Martinez said, with a signup in March.

Barnes, who regularly shops at Whole Foods and Publix's Greenwise stores in Tampa, did a cost analysis and said she found she saves money with a Sweetwater membership.

But she also discovered she was taking home vegetables she had never heard of before and poring over food blogs to learn how to cook them.

Take kohlrabi, a German turnip that took a little getting used to. With the taste of fresh broccoli stalks, it can be eaten raw. Simply Recipes online recommends using kohlrabi in Indian dishes.

Barnes' friend, Justin Shore, said he just makes a lot of vegetable chili.

Martinez plans to add some different memberships in the future, possibly collaborating with other community farms, and helping start others. A current project is a nearby community farm at The Children's Home.

Still in the planning stages, the project needs volunteers, Martinez said. Once complete, the children will work the farm and reap the benefits in the dining hall.

The weekly market is from 2 to 4 p.m. Sundays at 6942 W. Comanche Ave., Tampa.