A micro farm is the most efficient use of land and resources primarily because the physical boundaries provide certain limitations that preclude vast expansion and ultimately the agrarian commercialization of land and product.
Why is this a good thing? It more or less forces the farmer to be creative, innovative, ecologically resourceful and responsible. If my own water supply is located under the land, and my family resides here, I wouldn’t even think of dropping any chemical or potentially dangerous substance and risking unthinkable and permanent damage.
Additionally, I must be creative enough to come up with rotational strategies for my crops, my forage pastures, and the disposal and re-use of manure. On a micro farm every piece of land has a designation and intended use, there is no waste!
I first took note of this concept when visiting my family in Italy. On a plot of land, often about one acre in size or less, they kept chickens, pigs, sheep, amazing vegetable gardens, fruit trees, and grapes. From this small ecosystem every year, and repeatedly from generation to generation, they continue to make delectable cheeses, preserves, all types of fresh and dried meats, and award winning wines.
It was precisely this inspiration which lead me to replicate a similar environment, in Upstate New York.
By having natural boundaries, I am forced to focus my effort on quality rather than quantity. A concept which in today's markets is somewhat puzzling and perhaps ought to be questioned, given the remarkable volume and quantity of the so called “green,” “pure,” “cage free,” and even “organic” labeled products that are available.