How Detroit’s urban farming community is coping with coronavirus restaurant closures (Via EaterDetroit)
Now, Heeres and Meyer are fighting for every bit of revenue on two fronts while juggling the construction of their restaurant. “Had our restaurant opened when it was supposed to, [around two months ago], we would have been dead in the water,” Heeres says. But she’s still uncertain of the future of the project, acknowledging that she was already paying interest to lenders on the work that was done.
On the farm side, Meyer is busy trying to make planting decisions — something that’s largely dependent on how the crops are used and who is purchasing them. “She’s wondering, ‘Am I going to grow 200 rows of cilantro seed right now? Who am I going to sell it to?’” Heeres says, pointing out that every bit of labor, every seed, every ounce of water has a cost. And there’s still a possibility that restaurants could return to some form of normal in the next two months and need product.
In leaner times, large farms might plan to grow storage crops like root vegetables. But smaller farms like Coriander typically focus on greens and other crops that they can charge more for per pound. Recently, Heeres has heard that some farmers are starting to revert to storage crops, “which was kind of terrifying.” A recent run on seeds has created additional complications for growers, according to Heeres.
“Every decision we’re making right now is guessing about where we can find some income and what makes the most sense,” Heeres says. At Coriander, that means planting more
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