Johnson’s Corner Farm recently opened its doors for the spring season, serving as a destination farm.
“I think you’ll find with any farm, either a destination farm like Johnson’s or a working farm, that winter is a gray season,” manager Marcia Mondelli said, referring to the farm as an “agritainment” location. “Spring is a promising time for farmers, their crops will begin to turn shades of green.”
The farm opened on March 14, better known as Pi Day, with pies baked with fruit preserved from last season.
Currently, owners Eric and Pete Johnson are preparing the fields and orchards for the first buds of the season.
It’s too early to predict the type of season the Johnsons will have.
“Not much has begun to grow yet,” Eric said. “We’re still in preparation and waiting for the weather to turn.”
Last season, a late May frost destroyed 30 percent of the strawberry crop, according to Pete.
“Spring was so early last year, we were starting to see buds this time last year. We’ll be seeing our first blooms in a couple weeks,” Pete said, noting this season is more “normal.”
According to Mondelli, greenhouses are utilized offsite to begin production of the crops.
New Jersey’s sand composition is conducive for the various types of crops yielded each season.
Johnson’s 100 acres of crops are sewn in a sandy loam composition.
The multiple crops managed by the farm include, spinach, strawberries, blueberries, cherries, peaches, necarines, corn, apples, pumpkins, gourds, cauliflower, sweet potatoes and peas.
“It’s very well drained: too much water is worse than not enough. If we get a big rain, 24-hours later, we’re fine,” Pete said.
The harvest is sold in the country store. Additionally, the products are pick-your-own.
The farm utilizes outsourcing for products from farms in South Jersey.
The Johnsons maintain relationships with area farmers to purchase fruit or vegetables they may otherwise not have during different times of the season.
Johnson’s grows its own blueberries, however the farm is pick-your-own. When the farm is in need and there is no surplus, the Johnsons acquire more through Hammonton farms.
Additionally, honey sold at the farm is pollinated on the property and in the surrounding area. Beekeepers then process the result offsite in Long Branch.
“For it to be considered local, the bees need to pollinate an area of a 25-mile radius, so it’s a blend from this area,” manager Donna Capri said.
Eric and Pete aim to constantly be “Jersey Fresh” to better serve the area with local products.
“We can’t grow it all, so we make connections with farmers within 40 miles of us. So, if we don’t have something, we can go and pick it up the day it’s picked,” Eric said.
The Johnsons have noticed a positive attitude when it comes to supporting the farm and local products from the region.
“We’re well positioned to offering the farm experience. People are more into it now than they were 20 years ago, as far as getting fresh and getting local,” Eric said.
