Role 01Food & Land

Farming Crops

Recommended holders

5–7

Load rating

Season

Peaks May–Oct

About this role

Farming crops is the gravitational center of the we-conomy. Every other food role feeds into or draws from it. For a collective of 55 people in the northern US, meaningful food sovereignty requires 4–6 acres of intensively managed annual vegetable production, plus perennial systems — orchard, berry patches, and asparagus beds — that compound in value over years. This is not a backyard garden. It is a small commercial farm operated for subsistence rather than profit, and it demands professional-level skill and planning.

The northern plains growing season is short (May through early October at best) but capable of extraordinary productivity under the right management. Cool-season crops (brassicas, root vegetables, leafy greens, peas) dominate the shoulder seasons. Summer belongs to corn, beans, squash, tomatoes, and cucumbers. Fall is the most critical window: the harvest that feeds 55 people through winter must come in, be processed, and be stored before the first hard frost.

Key processes

Seasonal planning and sequencing

The farming role runs on a written seasonal calendar. Spring begins with soil temperature monitoring and the first indoor seed starts (February–March). Transplants go out in succession from May onward. Summer is continuous cultivation, irrigation, and pest management. August through October is the harvest sprint — the role goes into full mobilization and draws surge labor from other roles. The calendar must be written before the season starts; improvising in real time leads to bottlenecks and crop failures.

Soil preparation and fertility

In the northern plains, soil quality varies enormously. Most cheap land has been over-farmed or never farmed — expect to invest years in soil building before yields reach their potential. Practices: deep tillage in year one to break compaction, followed by permanent raised bed systems; heavy compost application (draw from Role 06 composting output and Role 02 livestock manure); cover cropping every fallow bed; no bare soil over winter. Test soil annually.

Companion planting and pest management

Integrated pest management (IPM) is the baseline. The Three Sisters (corn, beans, squash) is a foundational planting system for caloric crops. Companion planting (tomatoes with basil, brassicas with dill, alliums as pest deterrents) reduces pest pressure. Floating row covers protect crops from early frost and insects. Chickens from Role 02 can be rotated through garden beds post-harvest for pest and weed control.

Succession planting and variety selection

Plant for the full season, not peak summer. Cold-hardy varieties of kale, spinach, carrots, and turnips extend the harvest window. Cold frames and low tunnels push the season by 4–6 weeks on each end. All varieties should be open-pollinated (not hybrid) to enable seed saving (Role 03).

Orchard and perennial management

Perennials take years to establish but are the most sustainable long-term food source. Plant the orchard in year one or two — it will not produce meaningfully for 3–5 years, but those years pass either way. Northern-hardy apple, pear, and plum varieties; chokecherries and elderberries; asparagus beds; strawberry patches; currants and gooseberries.

Record keeping

Every planting, every germination rate, every yield, every pest event gets recorded. The farming calendar becomes more valuable each year.

Critical warnings

Do not understaff this role. 5 people is a minimum, not a target. Pull surge help from Energy, Security, and Admin roles at harvest.

Do not plant what you cannot preserve. Coordinate tightly with Role 06.

Year one should be 1–2 acres, not 5. Build soil, learn the land, and expand from a position of success.

Connects directly to

Soil, Seeds & Stewardship Livestock Management Food Prep & Preservation Water Management Energy, Fuel & Heating

Good supplement pairings

Gathering & Foraging; Food Prep & Preservation (off-season)

Key insight

At peak season, even 5 is a skeleton crew. 10–15% of adult labor is appropriate for primary food production.