Written by Michael Murdoch

September 23, 2024

Ocean Natural Farm, located in a rural section of coastal North Carolina, grows vegetables, fruit, and flowers. Not only does farmer Michael Murdoch rely on the sun to grow his organic certified produce, he also relies on the sun to power everything else on his 100% off-the-grid barn with six solar panels and two batteries. Michael shares how he saves money and farms sustainably with solar to protect his land and the planet.

When I got a quote from our local utility to supply electricity to the barn at our farm, it was very high. Since my wife Deede and I had intentions to have a solar system anyway, we decided to go ahead and buy an off-grid solar system that I would install. After an extensive online search and many calls, we chose Backwoods Solar to supply the system. They did a great job recommending a system based on our particular needs with a focus on power for a drip irrigation system and power to the barn. The system, six solar panels and two 48-volt batteries, is paying for itself, and I’m saving even more money as I see area utility rates increase.

I’m from North Carolina, and a retired administrator from the parks system. I’ve been doing organic gardening all of my life and started Ocean Natural Farm about 10 years ago. The farm is about five acres, two of which are cultivated and three acres that are natural habitat and trails. I grow watermelons, tomatoes, cucumbers, persimmons, blackberries, blueberries, asparagus, garlic, okra, and more — which I sell at a local market. I also grow wildflowers for pollination and compost on the farm to enrich the soil.

I’m grateful for tax incentives that support low and middle income families and individuals. I would not have been able to do it without these funds.

I installed our first solar plus battery system in 2018. I went with a ground-mount solar array because I did not want hurricanes to interfere with a rooftop array. At the time, there was a 30% federal rebate for the project. Last year, knowing that rebates through the Inflation Reduction Act (IRA) continued to be available for solar and batteries, I installed six solar panels and a battery on my camper. We lose power four times each year, so the camper becomes our backup home when the power is down. My solar system for my camper cost about $4,000, $1,200 of which we will recoup through federal tax credits. I’m grateful for tax incentives that support low and middle income families and individuals. I would not have been able to do it without these funds. I support clean energy and anything we can do to move in the direction to reduce carbon emissions.

Our home has high efficiency heat pumps and closed cell foam insulation, so it is already energy efficient. Everything in the barn is electric, and I’ve been replacing lawn maintenance equipment (line trimmer, blower, drills, hedge clippers) with electric ones over time. These are all powered by solar. Next, I would like to get an electric powered riding mower and the next car we buy will be electric. We may even look to expand our solar at the barn or at home.

I know we’re not changing the world on our own, but we believe in caring for our land and its wildlife and living sustainably. We are hopeful that we are setting the example and others will see this is possible. It is good for the environment and saves money. I have influenced at least one other company in the agriculture industry to add solar to their operations. My advice for someone considering solar is to study the latest trends with panels, inverters, and batteries. Everything has gotten easier and equipment is cheaper, especially with tax credits for solar panels, batteries, and installation. Ask around and consult other people who have done it.

My grandkids love the farm and I want to do it better for them. We have a responsibility to change our ways and be kinder to the earth. The best way that I can feel hopeful is to try to personally do what I can. Hopefully, my example will inspire others to do what they can.

Read the original article and see pictures of Michael’s solar panels here.

Updates to Apiary Standards for CNG Beekeepers

We recently made some updates to the CNG Apiary Standards to ensure they reflect current best practices for natural beekeeping. These changes were made in close consultation with, and on the recommendation of, our Apiary Advisory Council. We are proud to be affiliated with these experienced beekeepers and grateful for their deep well of knowledge. Their input ensures our standards remain up-to-date, taking into account the latest research, and the development of new products. They’ve also helped us provide clearer guidance when we discover practices that weren’t fully addressed in earlier versions of the standards.

The more substantial changes are noted below. For the curious who like nitty gritty details, all the updates including the more minor ones, are here.

Introduction

Added: “CNG standards require that you follow federal, state, and local regulations for use of beekeeping treatments and products. Note that there are beekeeping products that have been approved in some but not all states.”

Supplemental Feeding

Added to Prohibited: “raw sugar” (It contains solids that are difficult for the bees to digest.)

Treatment of Varroa Mites

Added to Required: “The use of treatments must be in accord with product labels.” (Misuse leads to resistance.)

Added to Recommended: “Use of the Honeybee Health Coalition Varroa Management Decision Tool”

Allowed and Prohibited Substances (Appendix I)

Added to Prohibited: “Oxalic Acid that is not specifically formulated and approved for apiary applications (such as wood bleach)”

We have posted the complete, updated CNG Apiary Standards on our website, as we do with all our certification programs. CNG is committed to transparency and running programs with integrity. Rest assured there’s a very specific – and verified – meaning behind the Certified Naturally Grown label. CNG members commit to high standards and an annual review to confirm their practices actually meet them. Our robust peer-review process is a lot more meaningful than simply printing “all natural” on some food packaging!

Curious about certification? Learn why folks join CNG.

Article published in Smoky Mountain News

Written by Garret K. Woodward
August 13, 2024

It’s a hot and sunny afternoon on the outskirts of Franklin. At the corner of Highlands and Saunders roads sits a nine-acre property of natural beauty, one filled with endless species of flowers and plants, this wondrous piece of earth welcoming the public with open arms — Winding Stair Farm & Nursery.

“If you want to make a difference, come with me,” Winding Stair General Manager Amanda Chappell said in a playful tone. “Let’s just go wander out there — I’ll show you.”

To preface, there’s many moving parts when it comes to Winding Stair. First, you have the nursery, with the retail space taking up five acres. The remaining four acres is the Valley Farm component, which cultivates certified naturally grown produce for sale at local farmers markets and area restaurants.

To note, Winding Stair was formerly the Spring Valley Nursery, a longtime beloved community business. The property’s current owners, Stacy Bredendieck and Greg Mullins, acquired the original nursery and transformed it into Winding Stair in 2017.

“Greg and Stacy said, ‘We can’t lose this. It’s a great community place,’” Chappell said. “And, at the same time they purchased the nursery, they were also developing the Mountain Farm location.”

The five-acre Mountain Farm is located on West Old Murphy Road in Franklin. Besides raising sheep and chickens, it grows produce (squash, onions, cucumbers) to complement the Valley Farm’s annual haul of tomatoes, watermelons, peppers, lettuces, beans, potatoes and more. Recently, the Mountain Farm added its own grist mill.

Aside from that, there’s also the Winding Stair Farm Campground that’s connected to the Mountain Farm property. Located just off U.S. 64 near the Winding Stair Gap crossing of the Appalachian Trail, the nine-acre property includes primitive camping and glamping options.

Before it was redeveloped by Bredendieck and Mullins, the property was formerly known as Rainbow Springs Campground, which was famously noted in Bill Bryson’s bestselling book, “A Walk in the Woods: Rediscovering America on the Appalachian Trail.”

“It’s this magical getaway,” Chappell said of the campground.

But, beyond everything that Winding Stair is about, and also looking to do moving forward, the biggest underlying theme within the ethos of the business itself is one key word — education.

Alongside training its employees in the ways and means of running a nursery and/or farm, all with sincere hopes of those folks someday heading out into the world to plant their own roots, literally and figuratively, Winding Stair also aims to have continual programming throughout the year at the Valley Farm.

“We like to think of the farm as an incubator place for people where you can learn in this garden,” Chappell said.

From children’s workshops to teaching customers about the importance of native plants when one considers what they may or may not want to do with their property, the emphasis is squarely placed on responsible gardening in your own backyard.

“We’ll teach classes about elements in garden design, where people learn about how to plant a tree or what plants work best on a steep bank,” Chappell said. “But the answers that they’ll learn is with a native plant solution in mind.”

So, why native plants? Why must that be taken into consideration?

“‘Plant a garden for the planet’ is basically the way we talk about it,” Chappell said. “When you get that blank canvas [for a garden or landscape], let’s think about growing for the planet and not just for aesthetics. If you want the [native] pollinators, you need those [native] plants.”

And for Chappell, one of the great joys of life is simply walking out of her office and immediately into the vast landscape of the nursery. It’s in that time and space where she observes butterflies swirling around the flowers and songbirds radiating nature’s melodies from high up in the trees cradling the property.

“If I’m going to get away from my computer and walk around, that’s where I go — the native plant section,” Chappell said. “I’ll just go out there and fluff or clean the plants. And I’m very happy. There’s a reason ‘soul’ and ‘soil’ sound the same — being out here feeds your soul.”

Want to go?

The fourth annual “Family Fun Day: Playing with Pollinators” event will be held from 11 a.m. to 3 p.m. Saturday, Aug. 24, at the Winding Stair Farm & Nursery in Franklin.

Visitors can interact with local nature buffs and experts. There will also be activities throughout the day, vendors and live music by Rachel Bellavance from noon to 3 p.m. The Taqueria El Machete food truck will also be onsite from 11 a.m. to 3 p.m. Free face painting with Franklin’s Painted Wonders will be from noon to 3 p.m.

The event is free and open to the public. For more information and a full schedule of activities, go to windingstairfarm.com/nursery/events.

Read the original article at Smoky Mountain News.

Article published in The Voice of Blythewood & Fairfield County

Written by Debra McCown
July 11, 2024

There were about 50 people in attendance at the Richland County Main Library program June 17, says Kim Samuels – but her vegetables were the guests of honor.

The people in the audience came to watch a cooking demonstration of local produce from Bushels and Bags Farm in Ridgeway, which Kim runs with her husband, Lance. It was an event coordinated by a local chef to feature how locally sourced ingredients can be transformed into culinary creations.

First, her husband gave a power point presentation about their certified naturally grown produce (grown without pesticides or herbicides), she says, and then she did something she hadn’t done before: cooked in front of a crowd, combining fresh veggies from the Samuels farm with minimal store-bought ingredients to make Korean pancakes.

“It’s a savory dish, so I used zucchini, carrots, and spring onions plus flour and water. That’s it, super simple …we added salt, pepper, and garlic powder,” she says. “Everyone loved it and came back for seconds and thirds.”

Kim Samuels said that was one more validation for what they’re doing on their vegetable farm. She says the interest in locally and naturally grown produce is growing as more and more people are trending toward healthy eating.

“For both flavor and nutrients,” she says, “fresh is best.”

“Our journey into farming started when we both – my wife and I – became certified personal trainers,” Lance Samuels says, “and what we were learning as we went through the personal training program and then fitness in general, is that people can exercise all they want, but if they don’t have the right nutrition, it doesn’t matter.”

They started a vegetable garden, he says, with a desire to grow healthy food for themselves and their four kids Eli, now 15; Josiah, 14; Naomi, 8; and Ezra,7.

Lance – who Kim credits with being the mastermind behind the farm – says it took him half a dozen years of study, from taking classes on soil biology to reading up on European farming methods, to reach the point where he felt ready to launch the farm.

The Samuels’ journey from the Columbia suburbs to small-scale farming in rural Fairfield County was a process: a study undertaken, a risk leapt into, and a dream realized.

The Samuels say the key to it all was something a lot of people – at the time – hadn’t even heard of: microgreens.

Microgreens, Kim explains, are small, young vegetable plants grown in such a way as to be snackable or usable in salads, packed with the same nutrients that would typically be contained in their mature form.

“Microgreens are really just the small version of the larger plants, just the seedling version…. It’s the same plant that you would harvest at a later stage; we just grow it to that seedling stage and harvest it earlier because it’s much more nutrient-dense,” Lance says.

Often used as garnishes, to top off meals, or in healthful smoothies, microgreens have taken off in the last decade or so as a superfood.

And the numbers are eye-popping: A microgreen broccoli plant, for example – something tiny that you can eat in just a bite or two – contains 40 percent more vitamins than an entire head of broccoli.

“It would be tough to eat enough broccoli to match its nutrients,” Lance says, “especially for someone who’s not already a veggie fan. If you’re looking for a lifehack to eat your vegetables, microgreens could be it.

“But microgreens can be a bit finicky – factors like soil, humidity, light, and watering conditions have to be just right to get them to grow properly,” he says.

Growing microgreens was so successful for the Samuels that the farm quickly evolved from gardening for the family to a profit-making enterprise, endeavoring to provide healthy food not just for themselves, but for the community as well.

Besides microgreens, they now also grow seasonal produce. In the summer, that means vegetables including zucchini, peppers, tomatoes, cucumbers, and green beans; in the winter, it means root crops like carrots and beets as well as leafy greens like spinach, lettuce, and kale.

For Lance, the whole philosophy and process behind how the farm operates – from the microgreens to the regular vegetables – is based on sustainable farming principles that combine the new with the ancient.

For example, they practice no-till farming, which is just what it sounds like. After initially breaking the ground once to remove rocks and other debris, they never till the soil again.

They use plastic to kill weeds the first year – and after that, he says, the weeds aren’t as much of an issue. They crop year-round, thanks to South Carolina’s mild climate, and plant cover crops in between rotations. They also put down compost annually – all things that help with weed control.

They also plant compatible plants together in the same beds, an ancient practice that’s not compatible with modern farming equipment and large-scale production but is highly compatible with small-scale farming.

These methods are catching on, he says, because of concerns about the impact of soil erosion and to avoid the use of chemicals in agriculture.

The only piece of equipment they use in their crop beds, he says, is a walk-behind tractor – a machine that looks similar to a garden tiller but is not used to turn over the soil. The idea is that by avoiding the soil compaction caused by larger tractors, for example, the roots have more space to grow and the rainfall soaks more fully into the ground.

As their business has grown, the Samuels now sell their vegetables at several area farmers’ markets: the Camden Market on Saturdays from 9 – 12 and the Sandhills Market on Tuesday from 2:30 – 6:30 p.m. The markets also serve as pick up points for their CSA (community-supported agriculture) subscription customers to pick up their weekly supply of fresh local veggies. The subscriptions can be purchased for 8 to 12 weeks of vegetables.

The Samuels also sell their produce to restaurants as well.

Their farm business has become the lifestyle for their family.

“All the kids help with harvesting,” Kim says. “And it works just fine because the whole family is working together.”

Now in their fourth year earning their primary income from the crops they produce on their land just outside Ridgeway, they’re continuing to expand as they embrace the joy they get from knowing that they are not only feeding their family nutritiously, but that there is a growing interest in the community toward healthy eating.

For more information about the Samuels’ vegetable farm in Ridgeway (including how to subscribe to weekly fresh garden produce, visit Bushelsandbagsfarm.com, call (803) 338-6316, or send an e-mail to bushelsandbagsfarm@gmail.com.

Read the original article at The Voice of Blythewood & Fairfield County.

Food Friday Radio Show provided by WAMC, Northeast Public Radio

Episode 7/12/24: Farmers Markets

Hosted by Ray Graf
July 12, 2024

Summer is here and farmers markets are in full swing. Today we talk to folks from the Copake Hillsdale Farmers Market. Call at show time (2pm) and join the conversation. 800-348-2551. Ray Graf hosts.

Now in its 19th season, the Copake Hillsdale Farmers market is open every Saturday from Memorial weekend to Thanksgiving. It is located under a covered barn at Roe Jan Park on NY-22 in Hillsdale.

Shoppers enjoy over 40 vendors, offering everything on your grocery list — produce, meats, cheese, baked goods, honey, jams, maple syrup, cut flowers, coffee, snacks, charcuterie, prepared foods, alcoholic beverages, condiments, pickles, sauerkraut, body products and more. Polite dogs on leashes welcomed, and they can enjoy the dog park and walking trails in the Park. www.copakehillsdalefarmersmarket.com.

Common Hands Farm is a 24-acre farm in Philmont, NY, growing over 100 crops every year. Owners Dan McManus and Keri-Sue Lewis use a biodynamic approach to farming, and their farm is Certified Naturally Grown. CHF offers a CSA (community supported agriculture), where members receive weekly boxes of fresh produce. Branching out, Dan and Keri-Sue also produce what is known as “value added products”, where they use their own produce to create field salt, non-perishable bottles of condiments, pickled items, hot sauce and more. Common Hands vends at several local farmers markets including Copake Hillsdale for several years. In addition to their passion for farming and feeding people, they operate a masonry business where they design projects such as creative stonework, pizza ovens, root cellars, stone walls, patios, stairs, and walkways.

Jacüterie offers handcrafted charcuterie, made in a USDA inspected facility in Ancramdale, NY since 2012. Owner and creative force Jack Peele has traveled and trained widely, which allows him to bring unique and sophisticated flavors to his sausages, dry cured salamis, bacon, and 2 spreadable salamis. The sausage selections literally span the globe with British Bangers, Argentinian chorizo, Italian Calabrese, French Garlic, Portuguese Linguica, German Bratwurst, Afrikaans Boerewors, and American Maple Jalapeno. Cooking enthusiasts will appreciate Jacuterie’s guanciale, a key ingredient used in authentic Carbonara. Jacuterie products are available online for ordering (including a special 5-lb sausage box shipped frozen to the customer), wholesale, and at several farmers markets including Copake Hillsdale for many years.

Laura Griffin is on the Board of Directors for the Copake Hillsdale Farmers Market, managing their marketing and social media. She was a vendor there for several years when she owned a spice company, and is thrilled to be helping the community connect with fresh food.

Listen to the show at Food Friday.

Article published by VCU Health

Written by Amy Lacey and Sara McCloskey
July 3, 2024

Whether you’re a patient, caregiver or VCU Health team member walking through the Adult Outpatient Pavilion in downtown Richmond, you may catch a glimpse of a farm stand with fresh goodies.

The fruits and vegetables are just some of the 600,000 servings of local produce distributed in the metro-area by Shalom Farms, a nonprofit and food justice organization. Since 2018, Shalom Farms has partnered with VCU Massey Comprehensive Cancer Center to make the farm stand happen.

“For many years now, we have encountered cancer patients and survivors through our mobile markets and food skills classes,” said Alistar Harris, the network engagement director for Shalom Farms. “While we are not clinicians or experts, we know that an increase in the consumption of fresh fruits and vegetables has positive health outcomes.”

Now, Shalom Farms is growing its outreach with a seed grant from Massey’s Community Grant Initiative. Started in 2021, the initiative focuses on promoting health and health equity and aims to reduce the suffering of those diagnosed with cancer, from prevention through survivorship.

“Through the seed grant, Massey is acknowledging and highlighting the importance of diet in cancer prevention and survival,” Harris said.

Getting locally grown produce into people’s hands can be difficult, especially for the 13% of Richmonders who lack access to enough food for a healthy lifestyle. This is one of the reasons why Massey is supporting Shalom Farms’ efforts to address hunger in the city. The $5,000 seed grant is funding healthy food and cooking demonstrations, along with a kitchen tool bank at its community-based mobile markets.

“For us, food access and justice means that in addition to the Certified Naturally Grown vegetables and fruits that we grow, we also need to offer kitchen skills, tools, recipes and meet people close to where they live and work,” Harris said. “We know that through collaboration, we can have a wider and deeper impact across the City of Richmond. If we are to improve both food security outcomes and health outcomes for our residents, then we need to work with a wide range of stakeholders. Food systems and health equity systems changing are only possible through collaboration.”

Shalom Farms is grateful to Massey for using its unique position in the region to shift and improve the outcomes for people who live with cancer through treatment, research, training and community-centered models, including the seed grant. Since the program began, 16 organizations have received seed grants.

View the original article at VCU Health.

Article published by Warwick Valley Dispatch

Written by Peter Lyons Hall
June 12, 2024

Most of the farmers and orchard managers who participate in the Lakeside Farmers Market in Greenwood Lake on Saturdays are “micro farmers” – members of an elite group of agricultural practitioners who are preventing our soils from being depleted by traditional industrial farming techniques that can rob the land of nutrients and require the regular application of pesticides and fertilizer.

These local farmers are part of a growing movement that can deliver fresh, healthy, and nutrient-rich foods to our tables faster and cheaper than what we have been accustomed to when shopping at big-box stores. Here are the facts:

Location: The Black Dirt Region, home to many of the vendors at the Lakeside Farmers Market, encompasses about 26,000 acres of some of the most nutrient-rich soil in the world. It is only found in a few regions including Poland, Ukraine, parts of Canada, and a few patches throughout the United States. This soil is rich in carbon-based earthworms, biota, decaying organic materials, and other microbes which enrich the soil and provide life for all living creatures, including the food we eat.

Timing: Most of the produce found in larger chain grocery stores in the US travel an average of 1,500 miles, trying to ripen in the process, and losing much of their antioxidants. According to Jeff Bialas, who has been operating his Goshen-based Certified Naturally Grown J&A Farm with his family since 2010, “if you don’t eat lettuce within 24 hours of its harvest, you lose much of its nutrients.” Most of the fruits and vegetables present at local farmers markets like the one at Lakeside, arrive within hours of being harvested, ensuring that customers are getting the freshest, most nutrient-dense foods available.
Flavor: What distinguishes the produce and fruits at Lakeside is the flavor. Packed with their original antioxidants, vitamins and nutrients, you can tell the difference by just tasting them. By protecting the integrity of the soil the farmers can grow extraordinary (and diverse) varieties of flavorful items like string beans, flat Italian Romano beans, purple string beans, green string beans, and yellow ones in the coming weeks. Later in the season “I’ll have about 20 different varieties of cherry tomatoes,” Bialas predicted, “plus 15 different heirloom tomatoes, beefsteaks, San Marzano plums, and tomatillos together with a variety of herbs, including rosemary, dill, basil, oregano, cilantro, parsley and others.”
Reduction of Greenhouse Gases: According to the Rodale Institute, industrial agriculture’s reliance on monocropping has resulted in producing more profitable crops at the cost of depleting the soils and accelerating erosion. Instead, organic farming techniques that rely upon smaller, more decentralized farms that produce more diverse crops, have proven to
a) match or surpass conventional yields;
b) emit 35% fewer greenhouse gasses;
c) use 45% less energy. The more that soils are better managed, the more food that can be produced with it.

In the US, according to the producers of the upcoming film “The Need to Grow,” “we are losing soil at ten times the rate that it can be replenished.” You may have noticed that many local farmers sow cover crops in the off season that protect the soil rather than leaving them exposed to the elements. That process, together with no-till farming, helps to produce “humic substances” (proteins, carbohydrates, aliphatic biopolymers, and decomposing organic matter), one of the most important indicators of a soil’s health. The film went on to reveal that “A healthy tablespoon of soil like Black Dirt, for example, can contain an astonishing six billion of microorganisms, including tens of thousands of different species that are part of a constellation of ingredients that, together with underground fungal mycelium networks, transport water, carbon, and nutrients that stabilize the soil and prevent erosion.”

But knowing where our food comes from is the first step in becoming more aware of how our food system operates. This season the full time vendors exhibiting each Saturday at the Lakeside Farmers Market, from 9AM-1PM will include J&A Farms, Locust Grove Fruit Farm, Hillery Farms/Peg’s Eggs/Lowland Farms (who will also be providing poultry, beef, lamb, and pork), The Original Laker Baker, Hoffman Bread, The Flower and Dough, Unique Creations, NASA/Master Gardener Jim Hall, as well as part time vendors, Hudson Valley Pantry and Flower Cakes by Nadine. You can ask them questions and discover things about your food that you may have never known! To learn more about the Lakeside Farmers Market, click on https://wwwvillageofgreenwoodlake.org/lakeside-farmers-market/.

View the original article at Warwick Valley Dispatch.

Article published by Farms.com

Written by Lillie Caudle Valdez
June 13, 2024

Springfield Community Gardens (SCG) in Springfield, Missouri has been successfully operating and growing since 2010 with the assistance of the U.S. Department of Agriculture’s (USDA) 2501 Program.

Since its inception Springfield Community Gardens has received several 2501 grants, most recently in 2022. With the aid of this grant, the organization has expanded into 17 community gardens, three urban farms, a community food forest, and a test kitchen that serve different communities surrounding the Springfield, Missouri area.

Springfield Community Gardens offers free workshops and one-on-one mentoring for veterans and underserved groups. These trainings are designed to expand their knowledge of basic crop farming practices and business development. Participants learn how to build and manage their own small-scale farms using the best regenerative agriculture and agricultural business practices.

Regenerative agriculture focuses heavily upon sustainable farming practices, such as recycling farm waste and taking actions to support long-term soil health. As soil health improves, it becomes more resilient to extreme weather, pests, and pathogens.

SCG prioritizes soil health and pursues a holistic approach to farming. For example, the organization works closely with communities they serve to promote certified naturally grown gardens, and all their farms are Good Agriculture Practices (GAP) certified.

Founding Executive Director Maile Auterson said, “When you practice regenerative agriculture, you’re also taking care of the people and the animals.” This is her favorite part of the job because the process builds strong relationships not only with the other farmers and ranchers but also with the land and animals that live in those environments.

The 2501 grant has also enabled SCG to provide consistency with their staffing, creating opportunities to reach more communities that would appreciate training in small-scale farming. SCG has also been able to expand their community 4-H program to reach kids throughout neighboring counties.

Veteran and single mother Molly Fralick appreciates the education and technical assistance that she received from SCG, support that helped her start her own food business and accomplish her dream of operating her own small-scale fiber farm. She said, “I am forever grateful for their services and support for beginning farmers like myself.”

2501 Program grants are designed to help underserved and veteran farmers participate in USDA programs equitably. USDA is accepting applications until July 5.

Source : usda.gov

View the original article at Farms.com.

Article published by Spectrum News 1

Written by Sydney McCoy
June 20, 2024

Hot temperatures are forcing farmers to change their production, which could affect what food is brought to your table.

Zachary Rierson, the owner and operator of Rierson Farms NC in Thomasville, never thought farming would be his profession. After meeting his wife and getting goats, he began seeing the world in a different way.

“We went to the local farmers market, and from there we started realizing how much or how little food there was really at our farmers markets … we realized how much food insecurity we had in our community,” he said. “And we just wanted to make a small part in it. It’s really become a big part for us.”

The farm’s products include vegetable and flower transplants and goat milk soaps. But it all has come with growing pains.

“Sustainable farming requires a lot of infrastructure up front, and we don’t really have a lot of the capital upfront to do it,” Rierson said. “You just kind of have to ease into it.”

Growth such as years of building soil health is being put at risk due to high heat and little rain in the area. Labor requirements increase because of the need to water crops multiple times a day and buy new infrastructure to combat the heat, creating greater costs for farmers.

“A lot of it has really been in labor. We have a lot of not just being a vegetable grower, but we have a lot of transplants and herbs … and a lot of the time and money spent here is with our farmhands watering things, fixing irrigation issues,” Rierson said.

Changing what seasonal crops are grown on the farm and using creative methods like planting in the shade are intended to help boost production.

“We planted our winter squash earlier in the year, so we have a lot of stuff that typically we plant in the fall that we did earlier in the spring,” Rierson said.

Other production such as cover crops and animal feed are also dwindling.

“We as farmers rely a lot on that three-, four-week stretch of freezing and subfreezing temperatures to kill off a lot of the larva and eggs that produce a lot of the pests that we see this time of year and without that freeze, I know with our animals at the barn, all of our crops are seeing pest issues and certain pests that I’ve honestly never seen before,” Rierson said.

It will possibly raise prices of the food on your table.

“I don’t think there should ever be a time that people don’t feel like they’re entitled to fresh, certified, naturally grown or organic food,” he said. “But unfortunately, we do have to charge $4 and $5 for a bag of lettuce now because there’s so much time involved, both with the pest prevention, our seed cost is going up,” Rierson said.

He says climate change is pushing many farmers to close their business.

“Unfortunately, there’s a lot of small farms that have been closing … we’ve seen six in the last year. I saw one big one the other day, unfortunately,” he said. “As farmers are pivoting, especially these more tenured farmers that haven’t been blessed with the network that we’ve had, with sustainable ag.”

He also says to expect local produce to not look as picture perfect at the grocery store due to the weather.

“It’s a lot more nutrient dense, but sometimes it’s not going to be as pretty, especially with the pest issues and the watering issues we see,” Rierson said.

He encourages those struggling to afford fresh food to look into local farmers market SNAP EBT benefits like at the Thomasville Farmers Market that runs from May to September, according to its website.

Rierson Farms is participating in the fifth annual Davidson County Farm Tour this weekend, with over a dozen farmers.

The tour will highlight meat, produce and even Angora wool farmers. Car pass ticket prices will go toward classes to provide better education for farmers to deliver better products.

View the full article at Spectrum News 1.

Article published by Michigan State University

Written by Mariel Borgman
May 23, 2024

Learn from diverse farmers across Michigan about their experiences with organic certification.

In April 2024, Michigan Transition to Organic Partnership Program (TOPP) hosted a three-part webinar series for farmers interested in exploring organic certification. Speakers included farmers from across Michigan representing a diversity of farm types and scales. Recordings of these webinars are now available to access at any time.

Is organic right for my farm?

Hear from three Michigan farmers about their decisions to certify their farm or not. Shara Trierweiler of Agape Organic Farms shares about being a Certified Organic livestock and mushroom farm, Andy Chae of Fisheye Farms shares about being a Certified Naturally Grown vegetable farm, and Alex Cacciari of Seeley Farm shares about the decision to no longer certify their vegetable and cut flower farm. Additional resources provided with the recording include links to a certification options chart, the U.S. Department of Agriculture (USDA) Service Center Locator, and the Organic Cost Share Program.

Organic Recordkeeping

Joannée DeBruhl breaks down the ins-and-outs of recordkeeping needed for USDA Organic Certification. Joannée is a Certified Organic Crop Inspector, TOPP Mentor and Certified Organic vegetable farmer with a wealth of knowledge and experience to share. A Google Drive link is provided with the recording that includes copies of the slides and sample recordkeeping templates.

Additional certification options

Some farms choose to pursue additional certification beyond USDA Organic. Learn from two Michigan farms about why they went this route. Vanessa Frias of Willowbrook Farms discusses their experience becoming Animal Welfare Approved and participating in the new Regenerative Certification through A Greener World. Nate Lada of Green Things Farm Collective, a vegetable farm, discusses their experiences of certifying with the Real Organic Project in addition to their USDA Organic certification. Additionally, Third Leaf Farm, a certified organic apple orchard, is shared as an example of Ecocert Regenerative Organic Certification. [Recording here.]

For a list of upcoming TOPP webinars, workshops and field days, visit the Michigan TOPP events page.

Michigan Transition to Organic Partnership Program

Michigan TOPP coordinating partners include Michigan State University Extension, Michigan State University Organic Farmer Training Program, Grand Traverse Conservation District and Washtenaw Conservation District. TOPP is part of the USDA’s Organic Transition Initiative, a new program aimed supporting farmers in accessing better prices and new market opportunities by obtaining organic certification.

View the full article with embedded video recordings at Michigan State University.

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