Karma Farm

Monkton, Maryland | EST. 2016


Farmers: Jon and Nat Shaw

Number of farms: One

Traditional Farm: 4 acres Hoop houses, row houses

Business Model: Direct to Restaurant

Area Served: Baltimore, Maryland

Main Crops: Lettuces,
Red Vein Sorrel, Scarlett Frills, Baby Amara, Tatsoi, Mizuna

 
 
 
 

Background

Jon always had a passion for organic vegetable gardening and, after 45 years, he transformed his hobby into a career and launched Karma Farm.  

Beyond a traditional soil operation, Jon had success with season extension practices including hoop and row houses. The farm became a family endeavor when Jon's son Nat – a business and sustainability student – discovered the Leafy Green Machine™ and the duo decided to bring it to Karma Farm.

Today, the father-son team run the farm, with Jon farming his traditional land and Nat running the hydroponic operations. With the joint operation, the Shaws provide the Baltimore area's farm-to-table restaurants with a variety of vegetables, including lettuces, leafy greens, and herbs which they grow year-round in the LGM™. 

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I was motivated to become a Freight Farmer because of my desire to turn our family farm into a sustainable business.
— Jon Shaw, Principle Farmer at Karma Farm

Learn more about Karma Farm

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Webinar

Take an in-depth look at Karma Farm in our one hour interview with Jon and Nat Shaw.  We cover everything, from incorporating hydroponics into an existing farm, marketing to chefs, and more

Watch the full webinar

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Webinar Recap

For those of you who didn't get a chance to listen live, or are looking for a shorter summary, check out this blog post! We've outlined the main points from our discussion as well as some follow-up questions with Jon and Nat.  

Read the webinar recap

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Karma Farm Q&A

We asked Jon and Nat questions about their experience farming, motivations for becoming a Freight Farmer, finding customers, and more! 

Read the full article here

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10 Reasons to Add Hydroponics to a Traditional Farm

The Greenery requires no previous farming experience to operate. However, those already managing successful farms can reap extra benefits. Aside from extending your season—and of course, your income—into the full calendar year, our soil farmers always appreciate conveniences like harvesting upright, forgetting about weeds, avoiding pests, and many more.

Read the full article here

 

 
As soon as I saw Jon’s products, I knew he had a very special touch with the ingredients and was someone who truly cares about quality.
— Mark Levy, Executive Chef at Magdalena, the Ivy Hotel

Hear from Mark Levy, Executive Chef at Magdalena in Baltimore, MD

 
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Get in touch

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