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Grow peppers for fall wreaths and swags Read More »
Two new reports and a CD-ROM are available for fresh market vegetable growers from the Center for Integrated Agricultural Systems at the University of Wisconsin-Madison: •Cover crops on the intensive market farm •Becoming a certified organic fresh market grower •Fresh market vegetable resource CD Reports are available free on the web site www.wisc.edu/cias. Print copies
The Santa Barbara Certified Farmers Market Association voted unanimously in November to ban the sale of genetically modified organisms from its seven area markets, according to the Santa Barbara News-Press. “Farmers market shoppers come looking for fresh, healthy local food,” said the association’s executive director, Laurence Hauben. “GMOs don’t fit in that picture.” Hauben said
The Chef’s Garden, a specialty produce farm in Milan, Ohio, has opened the Culinary Vegetable Institute, a research and learning center “dedicated to the sharing of knowledge between the chef and the farmer, providing the optimum facility for creativity.” The CVI is housed in an 11,000-square foot log building on a scenic riverfront location on
Neem, a botanical pesticide approved for use by organic farmers, has been shown to reduce pest numbers or damage in more than 100 trials on a wide range of insects, says Brian Caldwell, NOFA-NY Farm Education coordinator. Writing in the mid-fall newsletter Organic Farms, Folks & Foods, he lists many of the situations in which
Happy new year, and welcome to another exciting year of market farming. 2004 promises to be a very good year for us market gardeners. I know I say that every year, but isn’t that part of the fun of being a market gardener? The excitement just doesn’t go out of this business. There is always
Letter from the Editor: Problems bring opportunity Read More »
By Carl Benson We have been growing certified organic produce on our small farm in northern Vermont for 10 years. We currently grow about 40 types of vegetables on about three acres and market our produce at several farmers’ markets, grocery stores, and restaurants. Being located on the line between zone 3 and 4 means
Biodiesel: farm-made fuel Read More »
Way back in June, we wrote about the brand new Austin Farmer’s Market and our “frequent bouquet buyer’s card.” Every time a customer bought one of our Texas Garden Bouquets for $12, or an equivalent amount of our “Mix ‘n Match” bunches, they got a stamp on their bouquet card. After fifteen purchases, the bearer
Frequent-buyer party was the event of the season Read More »
When we first bought our land, it was covered with a thick growth of 20-year-old cedar. Little by little, as we could afford it, we had it cleared with a bulldozer, but we left a few pockets near the house. One grove was just across the driveway, and we wanted to clear the branches underneath
How do you teach quality? Read More »
With the rain, the cold and the short days of late fall, things are slowing down fast now on the farm. It’s time to turn under the tomato plants and put the field to rest beneath a cover crop. It’s time, too, to put this column to rest. I have enjoyed this opportunity to share
Language skills come in handy when selling to restaurants Read More »
