Brad Isnard expected to spend his life out in California. But, when he moved to Connecticut in 1990, he took a job as an Orchard Foreman at Bishop’s Orchards, and over 20 years later he has a lot to show for his time here. He’s learned the ins and outs of the business and has become an expert on the production and caretaking of the land and crops grown on the farm. His time, experience, and expertise of the farm is what led to his recent promotion as the new Orchard Manager.
His role at the company allows him to oversee cider production and all packing and sales of Bishop’s items, in addition to activity and labor on the farm. When you think about winter on the farm, it’s easy to assume there’s nothing to do because it’s cold and there’s snow. But in actuality, winter is when all the pruning happens. “It’s the single biggest job we have on the farm,” says Brad. “But, in addition to pruning, we’re also buying seeds and are in the process of figuring out exactly what we’re going to grow for the coming year. From the squash you see growing out on the side of Long Hill Road, to tomatoes, asparagus and more. It takes a lot of time to get the seeds and plan for the season ahead, so the earlier we start the better.”
Brad also started the CSA Program (Community Shared Agriculture) here at Bishop’s Orchards. “I wanted to start the CSA Program because frequently the farm gets overshadowed by the store since it’s become such a substantial farm market. I thought the farm didn’t get the credit that it’s due. So, I wanted to create a program that showcased the farm and the products we grow while also allowing people to learn more about the farm since not many people know about agriculture. We also had a lot more land to utilize to grow more crops, so I wanted to find a way to bring people back to the farm so they could have a unique and exclusive experience.”
Working at Bishop’s has not only given Brad the flexibility he likes, but the atmosphere and the people give him a reason to appreciate coming to work every day. “The seasonal aspect of the job makes it all the more enjoyable. If there’s a job you don’t like, you don’t do it for long because there’s so many to do. And what makes working here unique is the fact that the owner’s are just as willing to “get in the ditch” as you are – I like the shared labor from top to bottom.”