Urban Micro Farming Power: The Story Of Lincoln Street Farm And Growing Food For The…
For September, the product they’re most excited to share is the jelly melon cucumber. The thorny and oval-shaped fruit is neither a true cucumber nor melon, yet is bursting with both flavors.
By Olivia Greene
SLUG Mag
September 1, 2021
Excerpt:
Whether Nat and Nico Dicou realize it or not, their micro-farm and small business, Lincoln Street Farm, stands as a blueprint for intentional and sustainable pursuits. When the pandemic hit in March 2020 the Dicous were working office jobs. It became clear to them how valuable their time was and how much more rewarding it felt to be fully engaged with what they love—creating and backyard growing. Since then, the Lincoln Street Farm has been providing unique seedlings, produce and homemade self-care products to the Salt Lake Valley from their homestead and micro farm.
Nico had been into gardening for years, and when the two moved in together, Nat’s affinity for gardening sprouted, too. “Gardening is such a positive addiction,” Nat says. “It becomes the food you eat, the sunlight you feel and meditative exercise. You watch everything come to fruition— surprises, successes, failures and all.” The house where they fostered the micro-farm was built the same year Utah officially became a state in 1896. The iconic greenhouse is an original at-home build-a-greenhouse-kit from 1905 composed of safety glass and chicken wire. The mini-orchard, cascading tomato vines and strings of twinkly lights provide the perfect backdrop for the small-scale farm production.
