Transition to Organics (NWTOPP), general interest, guest blog, partner spotlight & events
Sun Circle Farm: Growing Organically in Alaska
In Palmer, Alaska, Sun Circle Farm has become a model of small-scale organic farming. Run by Ann-Corinne Kell, the farm produces a diverse mix of vegetables and flowers on about three acres of cultivated land.
Vegetables are the backbone of the farm, making up roughly 60 percent of sales. They include carrots, cabbage, broccoli and cauliflower, as well as high tunnel crops like cucumbers, tomatoes and basil. Flowers, which occupy about half an acre, account for the rest. Ranunculus, sunflowers, stock, and dahlias all thrive at different points in the season. As Kell describes it, the team’s favorite florals shift constantly: “I kind of love them all…as the seasons go on, we all change our minds.”
Flexibility is central to farming organically in Alaska. Growing food without synthetic chemicals requires creativity, patience, and a willingness to adapt. The soils in many areas of the state need rebuilding, and every year brings new variables such as cold snaps, late frosts, and unpredictable rainfall. Kell has gradually narrowed down the crop list to focus on what works well under organic management. “I used to grow just about everything that can be grown in Alaska,” she says, but over time she’s let go of crops that require too much effort or input for too little return.
The challenges to growing in Alaska are real: short seasons, extreme weather patterns, limited infrastructure, and a constant need to innovate. Adding the layer of organic practices increases the complexity, requiring farmers to be even more resourceful, intentional, and resilient in their approach. Kell notes that one of the biggest hurdles is sourcing certified soil amendments in Alaska, a process that requires careful planning and foresight. Each winter, she maps out the season ahead and places orders early, ensuring materials can be shipped up by barge in time, avoiding the stress of delayed deliveries once the growing season begins. “And then obviously the record keeping is… a little stressful,” she says. Yet despite her worries, it always works out in the end. She also notes that tracking inputs, outputs, and income has proven helpful. And is something she admits she might not do without the certification requirement.
Kell has always grown organically and has been certified organic for about eight years now. She acknowledges that, although the system for transitioning to organic could be improved,
“We need organic certification… we need it in order to actually ensure that we are growing in the way the customers want us to grow.”
By showing that small-scale organic production is possible in Alaska, Kell is helping to grow not just food, but a culture of sustainability.
“I want to stand by what organic means… It’s a system I believe in.”
It is not the easiest path, but it is one that connects people, land, and food in a way that is deeply rooted in place. Farms like Sun Circle remind us that organic agriculture in Alaska is not only possible but essential for building resilient communities and healthier food systems.
