Using leftover cover crop residue, the Duncans arranged hay bales for the children to sit on during their tours. However, over time, Duncan noticed an unexpected transformation: the bales turned brown and began to emit steam. “Quite by accident, we made this really high-quality compost,” he said. Duncan explained that while it wasn’t intentional, the new discovery sparked a fundamental change on the farm— introducing a natural path for them to begin farming organically, before there was even a market for such a thing. “We found that we could beat diseases that we couldn’t beat with conventional chemicals. And so, quite even before we started growing organically, we were using compost as a way to fight diseases and plant pathogens,” Duncan said. “For us, making our own compost is absolutely paramount to our success.” Through discipline and dedication, this practice has since evolved into a scientific cornerstone of their operation. Today, the amount of organic matter in their soil can reach up to two percent—about double that of most conventional fields with similar soil types. Organic matter improves soil structure, helping it retain water like a sponge. This keeps their crops hydrated longer, reducing the need for frequent irrigation. As a result, they’ve been able to cut back significantly on inputs like fertilizer while saving thousands of gallons of water. But according to Duncan, the benefits don’t stop there— these practices may also boost the nutritional value of the crops themselves. He explains that compost, cover cropping and well-planned crop rotations make for healthier plants that can absorb more available nutrients. “When we add compost, we are significantly influencing the soil’s ability to hold onto key micro and macro nutrients,” he said. Looking ahead, Duncan plans to continue exploring regenerative farming practices. In the meantime, cutting down on food waste remains a priority. “Unfortunately, consumer expectations for perfect produce, and shifting market demands, can lead to excess product that goes unused when crops don’t meet visual standards or when there’s simply more supply than demand,” Duncan explained.
During this past winter season, they donated approximately 10,000 pounds of leafy greens to St. Mary’s Food Bank each week. Their donations prevented a lot of fresh food from going to waste and helped feed hungry families. This commitment to giving back reflects a deep-rooted passion for community and sustainability that has guided Duncan throughout his life. Since his early days working as a mechanic on his dad’s farm, he has continuously sought to refresh, reinvent and drive innovation that benefits both the land and future generations.
Arnott Duncan and his wife, Kathleen
25 Western Grower & Shipper | www.wga.com July | August 2025
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