From A Volunteer Program in Hawaii to a Humble Farm Life in New Jersey
At the end of a work day, Kyle Goedde is anything but stressed.
He works at Great Road Farm, which is located on 112 acres in Skillman. The certified organic farm produces more than 120 varieties of vegetables, including kale, arugula, asparagus, radishes, heirloom tomatoes, herbs and salad mixes. On the farm, you’ll find a heated greenhouse used for seed propagation, and two unheated high tunnels for tomato, ginger and turmeric production.
“There’s not many things running through your head or anxieties or worries (while working on the farm),” Goedde said. You’re just kind of content. It makes life a lot simpler.”
Goedde, 31, started working at Great Road Farm as a crew member about four years ago. This past winter, he took on a managerial position.
Great Road Farm works closely with local restaurants, like Agricola Eatery, the Dinky Bar and Kitchen, and Main Street — all of which are located in Princeton, providing them with fresh produce on a weekly basis.
For Goedde, his venture into the farming world just kind of happened.
He originally attended Rutgers University, where he studied politics.
“I got pretty burnt out of politics and just started working in warehouses (after graduation), driving fork lifts,” Goedde said. “It paid well, but it wasn’t going anywhere. It wasn’t fulfilling work.”
He began thinking back to his childhood — happy memories of helping his mother while she gardened in their backyard in Hillsborough started to come back to him.
That’s when Goedde decided to start WWOOFing in Hawaii, where he volunteered on coffee plantations and organic farms. It was there he realized his passion for farming could grow into a long-term career.
Today, Goedde spends his days working at Great Road Farm, as well as Harvest Moon Organic Farm in Lambertville, which he co-founded in 2015.
“I wanted work that was challenging and rewarding, where I wasn’t contributing to the world’s problems,” Goedde said. “Just doing something real, where you’re outside, working and producing a product that’s being delivered directly to consumers who have a growing interest in eating healthy.”