Today we’d like to introduce you to Lynsey Gammon.
Hi Lynsey, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers?
I still remember the first snap pea I picked off of its curling vine. The delicate yet bold freshness of this vegetable took on a whole new excitement, because I, along with my Italian grandmother, had nurtured these vines outside of my Tahoe home. We planted the barren-looking seed into the sandy soil, watered it daily, and watched as the first true leaves grew into a four-foot vine filled with edible pods of sugary, crunchy peas. I was hooked.
Even though farming ran deep through my family’s Italian heritage, and I had a true love of nature and growing, I didn’t consider it to be a career option in my youth. I pursued several different academic paths, which led to jobs in social equity, women’s health, and education. When I had my first daughter, however, I realized that the soil was calling and that my true love was growing food.
I dedicated myself full-time to the craft of farming. I researched and enveloped myself in sustainable growing techniques. I let the soil truly teach me the art and history of farming. And I put my hands and body to work to experience the thrill and satisfaction of growing food.
Upon landing at Blue Sky, I saw amazing potential in the land at Gracie’s Farm. I immediately saw the future of the fields and the vegetables, flowers, and other plants we would grow. I envisioned a sustainable farm that exhibited techniques to successfully grow in the difficult climate and short season of Park City. And before we planted our first seed, we created the vision and mission of Gracie’s Farm with the land, the food, and the guests in mind.
The mission of Gracie’s Farm is to be a model in sustainable, organic farming practice. We will exemplify the dignity and abundance of eating from and providing back to the earth. We will provide a nourishing, educational, and beautiful experience to our guests, our staff, and our community.
The path to a successful sustainable farm includes being intentional with planning and execution. This path included a deep dive into soil science and regenerative agriculture, research and practice in the ways to extend and nourish our short growing season, and then putting our heart and hands into the land with respect and integrity.
As a farmer, I work so closely with those who prepare it. When our chef, Galen Zamarra, came on board, he and I worked closely to select crops that would be successful but also would be intriguing and complementary to his distinguished and exciting menu at Yuta, the restaurant located in the Lodge at Blue Sky. He has the utmost appreciation for the ingredients and for the land from which they come. Our partnership is one of respect, admiration, and a love of food.
Finally, the farm at Gracie’s is host to several experiences for guests of the Lodge and beyond. It has always been my dream to incorporate people into the art of farming, to connect them to the land, to open eyes to the importance of growing food in a responsible way. There are several opportunities for visitors to participate in and experience life on the farm.
Guests can become a farmer for the day: planting, harvesting, and sharing in the food grown on the property. We also host a series of elegant, yet authentic farm dinners. Guests can tour the farm, and then enjoy the fruits of our labor, at a farm-to-table meal, set among the growing vegetables and flowers of Gracie’s.
Being a part of the regenerative farming movement, and seeing this farm in the context of Blue Sky’s role in the community, is a dream come true. I sometimes have to pinch myself. My two daughters, who are the light of my life and the fire in my heart, have been known to say, “Mommy, you have the BEST job ever!” I have to agree…
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
Farming is one of the most humbling career paths that I can imagine. There is such beauty in that, and yet it is so easy to find oneself consumed by failures and frustrations. I will never claim to be an “expert” because every single day, I learn something new from this farm. A farmer isn’t just a farmer, we have to be soil scientists, mechanics, laborers, educators, basic entomologists, biologists, weather interpreters, and business managers. With all of those jobs within one, there is no possible way everything can go right!
For example:
The land on which we farm was grazed beyond what was healthy for the soil, so we really had to start from scratch. The ground was so compacted and devoid of life, it was almost as if we were trying to start farming concrete. We planned to farm that first season, but we had to take many steps back and just spend the entire first year enriching the soil, and bringing life back to it. It has been a constant struggle to improve the ground in which we grow, and it will be a never-ending process.
Furthermore, our climate is a tough one. With only 60 frost-free growing days, we have to make adaptations and prepare for a cold snap or hard freeze almost at any time. We also struggle with the epic drought we are in, and the availability of water. To be a farmer is love to the land, and trying to use resources responsibly. And water is our most valued and most threatened, which creates a struggle every day.
And of course, COVID has brought many challenges and rough spots. Our first real growing season coincided with the beginning of the pandemic. And as many know, you can’t stop a farm once it has been planted. We had to shift focus on our products and where it was directed and also deal with staffing shortages and supply chain issues.
Through all of this, we have stayed connected and my team has brought such positivity and generosity to our farm. I could not do it without them.
Appreciate you sharing that. What else should we know about what you do?
My official title is Director of Farming for the Lodge at Blue Sky. I started the 2-acre farm property (1 acre of growing produce) that supplies the restaurant at the hotel, as well as several other Park City restaurants, and hosts a weekly farm stand during the season for the community and guests alike.
I focus deeply on regenerative and restorative agriculture. We use minimal tillage practices on our farm, working the land almost completely by hand. We grow seasonally and regionally appropriate crops that respect our climate limitations and our short growing period.
I am incredibly proud of what we have done with our land. Taking it from an overgrazed, lifeless piece of dirt, to a thriving biodiverse haven. I am overwhelmed with the honor to work with my team of ‘farmhers.’ We are a group of women who put our hearts and souls into farming and have a passion for spreading the word of sustainable agriculture.
One of my favorite aspects of our farm is our farm dinner series. These dinners bring the community and guests together to share in a meal and appreciate the importance of food awareness, the respect and reverence of the land and farming, and the honor of sharing a meal with others.
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
We invite everyone to come out to the farm and see what regenerative agriculture means to our community, our region, and our planet. We have several options for people to come tour the farm, participate in a workshop, dine with us for a farm-to-table meal, visit our farm stand and support our growth, or even come help us out one day as a volunteer.
We are always looking for collaborators in the local food movement. We aim to include as many other farmers, producers, chefs, and creators in our dinner series or in a workshop or tour format.
If you can’t make it to our farm, please visit another local farm. Buy locally, visit your farmer’s market, think about where your food comes from.
Contact Info:
- Email: lynsey.gammon@aubergeresorts.com
- Website: https://aubergeresorts.com/bluesky
- Instagram: @graciesfarmbluesky, @blueskyauberge, @bluesky.adventures
