Evaluating the Effectiveness of Meeting Seasonal Labor Demands by Integrating a Farm Internship Program

Project Overview

Project Type: Farmer/Rancher
Funds awarded in 2006: $5,905.00
Projected End Date: 12/31/2009
Region: North Central
State: Wisconsin
Project Coordinator:

Annual Reports


  • Agronomic: general silage crops
  • Fruits: melons, berries (brambles)
  • Vegetables: sweet potatoes, asparagus, beans, beets, broccoli, cabbages, carrots, cauliflower, cucurbits, eggplant, garlic, greens (leafy), leeks, onions, parsnips, peas (culinary), peppers, radishes (culinary), rutabagas, sweet corn, tomatoes, turnips
  • Additional Plants: herbs
  • Animals: poultry, goats
  • Miscellaneous: mushrooms


  • Animal Production: free-range, pasture fertility
  • Crop Production: crop rotation, cover crops, fallow, nutrient cycling, organic fertilizers
  • Education and Training: demonstration, farmer to farmer, mentoring, networking
  • Farm Business Management: community-supported agriculture, marketing management, value added, agritourism
  • Natural Resources/Environment: biodiversity, soil stabilization
  • Pest Management: chemical control, cultural control, economic threshold, field monitoring/scouting, flame, integrated pest management, physical control, mulching - plastic, prevention, mulching - vegetative
  • Soil Management: green manures, composting, nutrient mineralization, organic matter, soil quality/health
  • Sustainable Communities: local and regional food systems, analysis of personal/family life, community services, social networks, sustainability measures, quality of life

    Proposal summary:

    Lack of seasonal labor contributes to lessened quality of life for the farm family and reduces potential productivity from small-scale vegetable production. This project evaluates time efficiency for farmers to train and manage farm interns and the potential for increased farm profitability and quality of life through a farm internship program.the consumer; the farmer, by increasing her profit margin on the meat raised; and the community of consumers, by giving them access to the high quality, locally produced meat.

    Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.