Making the Most of Your Dirt
May/120
Making the Most of Your Dirt
by Danielle of eatbreathblog.com
Gardening is one way to become one with nature and offers a meditation-like experience. Unfortunately, not every piece of land offers an ideal place to plant fruits, vegetables or flowers. Because of this, it may take some effort to create your organic garden oasis from scratch.
A garden can be as small as a countertop or as large as an acre. It can be placed in the back corner of your yard or on a large section of your property. Make sure the space you select is somewhere that’s large enough for what you want to plan, will receive enough sunlight (approximately five hours a day for most plants), and can easily be watered.
When setting up an organic garden, you want to use soil that’s rich with organic matter, which will reduce diseases and grow tastier fruits and vegetables. Before starting, have your soil tested to make sure it has the proper amount of nutrients and is free of any potentially toxic materials. If your dirt does not come back as ideal for starting an organic garden, there is a process that will transform bad dirt, including soil containing red clay, into rich, dark brown dirt.
To being this process, dig up the soil in the area where you want to plant the garden. This area should be a minimum of 5 inches deep. Remove anything that isn’t dirt, such as rocks and lost toys, by running a rake through the soil and continuing to rake until soil is extremely fine. Cover the garden area with at least two inches of bagged topsoil, available from local home and garden stores. Run the rake over the area to combine the both types of dirt together. You can also use a shovel if you have a larger volume of dirt to deal with. Once combined, cover the garden with a layer of mulch and completely soak the area with water. Continue to water the area on a weekly basis for at least one month. Repeat this process three more times, or until your dirt is a deep, dark brown color.
Covering the area with materials from a compost pile will help add the necessary nutrients needed for your organic garden. You will receive the best results if you do this at least two to four weeks before you start planting. If you don’t already have a compost pile started, you can easily build one while you wait for your soil to transform. Find an area when you can build a 3 foot by 3 foot pile that can be filled with layers of soil and organic materials, such as food scraps, coffee grinds, leaves and manure.
Once your soil is ready and your organic garden is ready to be planted!
A Little Wine with Your Farm Tour?
Apr/120
by Marie Maguire
Editor’s Note: Don’t miss this year’s Piedmont Farm Tour! Buy your tickets today!
Last weekend, here in Switzerland, facing the prospect of yet more dreary weather, off we went to visit the terraced vineyards of Lavaux . The terraces form Switzerland’s largest contiguous vineyard area and offer breath taking views of Lake Geneva and the surrounding mountains. The vineyards date back over 800 years and have been classified a UNESCO World Heritage site.
You may be thinking that Switzerland produces chocolate and watches only. Actually, the Swiss also produce wonderful, reasonably priced wines, but production is limited. To put it in perspective, Swiss wine production is the equivalent of about five per cent of California wine production and virtually all of it is consumed domestically.
What does this have to do with North Carolina, you ask?
North Carolina, like Switzerland, also has a thriving wine industry. Grape growing dates back to around the time of Sir Walter Raleigh’s arrival in North Carolina. According to the North Carolina Department of Commerce, the Old North State has more than 100 wineries, and their number has doubled since 2005. In the United States, North Carolina ranks ninth for wine production and tenth for grape production.
Here’s why this is relevant. No doubt many of you know this weekend is the not-to-be-missed 17th Annual Piedmont Farm Tour (April 28 and 29 from 1:00 to 5:00 pm). This year, the Tour features one of North Carolina’s sustainable wineries: the Winery at Iron Gate Farms www.irongatevineyards.com.
Iron Gate Farms has produced award-winning wines for over ten years now. In 2009 it received the Times News (Burlington) Readers Choice Award for Best Winery & Wine Shop. It received the North Carolina Winegrower’s Cup in 2005 for its cabernet. It’s not just North Carolinians who appreciate their wine. For several years, the wines received awards in the Mid-Atlantic Southeastern Wine Competition, and the wines have garnered awards in other competitions. Yet, to quote Debbie Stikeleather, “the success of the Winery at Iron Gate Farms can be seen not only in its awards and the number of bottles it sells, but in the land it allows [me] to care for and protect” (from A Guide to North Carolina Wineries, Second Edition). In addition to their wines, Iron Gate Farms has Belgian draft horses, fainting goats, chickens, barn cats and dogs and is well worth a visit.
As you tour some of the 40 farms on this year’s Piedmont Farm Tour, be sure to stop by and taste the wines at the Winery at Iron Gate Farms and learn more about their sustainable practices. And be sure to let Debbie and Gene Stikeleather and her crew know the Carolina Farm Stewardship Association sent you.
Apr/120
Make Your Own Strawberry Planter!
by Danielle of eatbreatheblog.com
Homegrown strawberries are an excellent way to get fresh organic fruits, but the plants can be a little awkward to organize — especially if you don’t have much outdoor space. Strawberry plants have a natural invasive trait. In other words, they produce vines that tend to wrap themselves around anything close. Building planters helps keep the vines separate and easy to manage. A strawberry planter also prevents unpicked fruit from rotting on the ground.
Planters do not have to be fancy. You can use things you have around the house. Boxes, old pots or recycle plastic milk jugs that hang on ropes work well. Just use a screwdriver to attach the recycled jugs to something solid. If you are looking for something a little more unique, considering making one of the following planters.
Freestanding Planter
Strawberry Planter Tree from runnerduck.com
If you want to go all out, you can build a wooden platform. This would be a weekend project to tackle. You might use cedar planks to create slates to hold the vines. Place a post in the center of a wood base. Use a 2″ X 2″ X 3′ cedar plank for your post and 1″ X 4″ X 8′ boards to make the square base. You will attach vertical planks at the corners of the base and connect them to the post like a tepee. From there, screw planks between the corner pieces positioned like shelves but at a 45-degree angle to create slates. The wood planter sits over the top of the garden or around your pots and you pull the strawberry vines through the slates.
Coffee Can Containers
Using old coffee cans or plastic milk jugs might not be not as pretty as the cedar planter, but they are simple to put together and functional. When building a container planter, you need to make sure there are drain holes in the bottom of the piece. If you are using a coffee can, drill five or six ¼ holes in the bottom. With a milk jug, you can punch drain holes in the base. You also need holes in the sides to feed vines through. Put 1-inch holes four inches from the bottom on the sides opposite each other. Drill holes seven inches from the bottom on the other two sides. For example, if you think of the sides as east, west, north and south, punch the lower holes on the east and west sides.
Once the holes are in place, put a coffee filter at the bottom of the container to hold in the potting soil. Fill the can with three inches of soil. Try a sandy loam soil with lots of organic nutrients.
You will be feeding the plants in from the sides. Place the roots of the plants through the low holes at the four-inch mark. Slide coffee filters between the plant and the container. This works to keep the soil from coming out the hole. Repeat the process to insert a second plant on the other side of the container. Add another three inches of soil and insert plants into the top holes.
I love DIY! This simple planter is as easy as (strawberry) pie!
Managing Your Planters
When the plants are rooted into the containers, add three more inches of soil. Place two plants coming out the top of the container if you have room. Make sure to leave at least one inch of space to keep water from running out.
Whether you decide to build a freestanding piece or recycle what you have, creating a planter will keep the strawberry vines tame and give you access to the blooms and fruit. During the first year, pinch off each bloom to help the plant grow. This way, the second year of growth, you will get nice, full organic fruit.
Whichever planter you choose to create, your organic strawberries will be a summer treat for years to come. From smoothies to desserts, strawberries are perfect for a warm evening. With your planter, you will be giving back to the Earth with a fun treat for yourself!
Danielle, who blogs on behalf of Sears and other prestigious brands, enjoys composting and growing her own organics fruits and veggies. Read her work at eatbreatheblog.com.
Giving Thanks for Tuesdays
Apr/120
Giving thanks for Tuesdays
by new blogger, Marie Maguire
Returning home after work on Tuesdays is sheer pleasure. On Tuesdays, the local organic farmer, Jean-Charles, leaves on my gate the bounty of his labor. For this, I am ever so grateful.
In Switzerland, I joined what is known in the US as a CSA. I participate in agriculture contractuelle de proximité, which, roughly translated, is local contractual agriculture. It works a bit differently from the Wake County CSA I joined several years back (side note: my sincere thanks to Fred Miller of Hilltop Farms http://www.hilltopfarms.org/ for introducing me to the joy of CSA participation). Here, I paid a 100 Swiss francs deposit, and received an email with the farm’s annual production schedule and bank information (you’ll understand why later). I could pre-order what I want to receive each week, or be surprised. I opted for surprise, and I enjoy trying to figure out how to use the produce each week. Jean-Charles also provided me with a recyclable bag (see photo), which I return weekly.
Marie's reusable CSA bag, soon to be filled with lovely veggies from her Swiss farmer, Jean-Charles.
Every Tuesday morning, I leave on my gate the empty bag from the previous week, and Jean-Charles replaces it with a bag chock full of good things to eat. In addition to the week’s produce, there’s also a receipt, and a statement showing my past payments and my deposit. On the statement, there’s space where I can write which vegetables or fruits I would like more of, or which I do not want to receive. If I fill in either of these spaces, I leave the statement in the bag the following Tuesday and Jean-Charles makes a note of it for future deliveries. (I can also email him). As there are no paper checks in Switzerland, each week I transfer the payment from my bank account to Jean-Charles’. If I no longer wish to receive deliveries, I am asked to give a week’s notice. And if I am out of town, I can temporarily suspend deliveries. Another interesting point: I’ve actually never met Jean-Charles and we’ve been doing business for almost a year.
Not only is the process a bit different here, but I have also discovered vegetables that are completely new to me: dandelion leaves, cardoons, Jerusalem artichokes and kohlrabi specifically. It is intriguing that these vegetables that are so unattractive can be so delicious. And in the case of the cardoons, it’s also downright mean. Dave’s Garden http://davesgarden.com/guides/pf/go/913/ is not kidding when it includes this caveat about the cardoon: Plant has spines or sharp edges; use extreme caution when handling. But once you get through those thorns on the outside, the cardoon is a delight to eat. Sadly, the cardoon is available only at Christmas time here.
Tuesday evening is truly a time of gratitude. As I have shared with Jean-Charles, I am so happy he is a part of my life, and so appreciative of his efforts that allow me to have such wonderful produce.
European and American organic standards now considered equal
Mar/120
European and American organic standards now considered equal
by Danielle of eatbreatheblog.com
In February, the European Union (EU) and the United States (U.S.) announced that organic products certified in either Europe or the United States may be sold in either region, beginning June 1. According to the USDA, “This partnership between the two largest organic producers in the world will establish a strong foundation from which to promote organic agriculture, benefiting the growing organic industry and supporting jobs and businesses on a global scale.” U.S. Deputy Agriculture Secretary Kathleen Merrigan said, “This partnership will open new markets for American farmers and ranchers, create more opportunities for small businesses and result in good jobs for Americans who package, ship and market organic products.” Clearly, this move will benefit large companies that use worldwide shipping to transport their produce around the globe, but will the change be a boon or bust for small-scale farmers?
The facts
Together, the U.S. and EU’s organic market is valued at more than $50 billion and it’s growing. Until now, the standards used to classify a product as organic haven’t been equivalent, so the world’s two largest markets have essentially been off-limits to one another. Previously, those who wanted to trade products on both sides of the Atlantic had to obtain separate certifications for each standard, which meant a double set of fees, inspections and paperwork. Farmers and food producers in both markets will soon benefit from easier access, less bureaucracy and lower costs. Shared standards will improve transparency and enhance consumers’ confidence and recognition of organic food and products.
Organic by definition
Until a few decades ago, the definition of organic wasn’t strictly codified. The notion of organic farming was considered to be more of a philosophical choice espoused by advocates like Rodale, Steiner and Howard and based on the idea that organic production led to healthier food. Starting in the 1970s, farmers and regulatory bodies started taking a closer look at organic production. They quickly realized that, without a system of rules, oversight and certification, anyone could call their products organic, regardless of how they were actually produced. This led to the development of current restrictions that are soon to be lifted. Although the U.S. and the EU shared certain rules, such as prohibitions on pesticides and chemical fertilizers, other regulations differed.
With the restriction on organic goods lifted, government officials predict that U.S. exports will grow by 300 percent by 2015. The change won’t affect sales at farmers’ markets, on-farm stores or community-supported agriculture memberships. The agreement, however, is a game changer. Given that the new standards have the potential to open new markets in Europe, large-scale operations and co-ops capable of shipping overseas will likely notice the biggest difference in their day-to-day operations. Only time will tell what effect this change will have on small-scale farmers both here and overseas. Ideally, as with any major business venture, the new approach to sending and receiving organic goods will noticeably benefit consumers and farmers on both sides of the pond.
Cabarrus County’s Fight for Food and Farming: Highlights from the Sustainable Ag Conference Food Insecurity Workshop
Dec/110
Food Insecurity Workshop
by Emily Egge, SEEDS
Cabarrus County's stamp of approval
Cabarrus County has taken a remarkably collaborative and comprehensive approach to regenerating the farming system and food economy in their region, one that has begun to catch fire in the surrounding cities and counties. Beginning with best practices for community development, they went to the current farming community and asked simply “what do you need?” While it seems a logical first step, it is stunning how often it is forgotten, and the population most affected by policy is the last consulted. By engaging the core community – the subject matter experts – in the initial brainstorming and planning for subsequent economic development, the Cabarrus County leadership set the stage for a system-changing economic solution.
Beyond that initial input, the County leadership was willing to invest the start-up capital development costs that these solutions would need, recognizing both the long-term needs of the community and the economic sustainability of the projects. So often, we miss the forest for the trees when there is an upfront capital required, especially in a tough climate like this one. Much credit goes to the staff and “believers” who made the economic, environmental AND community development case for investment in supporting a sustainable, equitable food economy.
Certainly, this sounds simpler than it is. Or, rather, easier than it is in practice, because the steps taken by Cabarrus County are simple, sustainable and make common sense. But they are also hard steps to take, require a long event horizon and a tremendous upfront commitment of energy and resources. The most critical lesson I take away from this example is that we cannot be afraid to be pragmatic – yes, local, sustainable and organic food production is the best thing for our environment and our health. It is also good for economic stimulus, for improving the tax base, for decreasing healthcare costs and for creating long-term employment opportunities. It is ok to promote the financial motivations, not just the social or environmental benefits!
Just imagine – North Carolinians spend $35Billion on food annually. If we all (individuals & institutions alike) committed to the CEFS 10% Challenge, or to spending 10% of our existing food budgets within the state, that translates to an economic stimulus of $3.5Billion dollars annually into our state economy. That means jobs, resources and infrastructure for a better quality of life, right where we are. The potential to create security for our health, wealth and wellbeing is staggering.
Highlights of the Sustainable Ag Conference School Lunch Forum
Dec/110
School Lunch Forum
by Emily Egge, SEEDS
The CFSA pre-conference began immediately with a lot of energy, passion and intensity. It was clear from the get-go that we were in a room of the “choir” who recognized a deficiency in our system, and had encountered many of the challenges and limitations first hand. What impressed me was the positive spirit in the room – and the desire to find a solution, conventional or not! (mostly not…)
What we feed our children
The School Lunch Forum participants represented the range of folks engaged in this food system – from parents, to farmers, to academics, nonprofit service providers, a school board member and a big Food Corps contingent! This led to a lively atmosphere for discussion of challenges and creative solutions. The discussion understandably focused on the public school systems, and as large institutional systems they provide the greatest barriers to change. There was too much to fully describe, but highlights included:
*Most pervasive barrier: GAP Certification is required for all produce served. It is a difficult or costly process for small local farms, immediately excluding them from the menu. Cafeterias can’t serve what kids grow in school gardens – a missed nutrition & educational opportunity.
* Non-industrial, better quality products cost more without the incentives the big brands can promise, and cafeterias need to be financially self-sufficient. The best course of action is to make the case to the School Board that better nutrition correlates to academic achievement – which is their primary focus.
* School districts have wellness coordinators and school wellness plans – we can influence those plans and the local food system can help schools comply with their own policies.
* School kitchens are no longer equipped to cook, but rather to reheat and serve. “Lunch ladies” are not trained to cook, and receive little in the way of appreciation and professional development. The Chef’s Challenge run by The Abundance Foundation in Pittsboro is a spectacular example of what can happen with a little motivation and creative thinking.
These are not insignificant issues, however it will take a critical mass of effort and a new approach to school food to create a sustainable change to the system. As our moderator, Dr. Alice Ammerman said, “Treat school lunch like a business you want to support!” This approach has the potential to positively impact the health and nutrition of our youth and support the local, organic food economy on a scale that could make fresh foods affordable for all Carolinians. That is a pretty powerful incentive.
Compost Basics
Dec/110
Compost Basics
by Danielle of eatbreatheblog.com
Editor’s Note: Learn more about farm-scale composting at the CFSA Organic Commodities and Livestock Conference, Jan. 12-13 in Rocky Mount, NC. http://carolinafarmstewards.org/oclc.shtml
Vermicomposting
Have you long heard about composting but you’ve never really been sure where to start? Maybe you’ve heard about different types of composting, like hot vs. cold methods, but not been sure which process will work best for you. Worry no longer; composting will help you reduce the amount of trash you put out for collection and will help you make use of any excess produce that might come with your grocery delivery. Help save the planet and aid your garden at the same time.
So… why should you compost? Simple. Food waste that lingers in a landfill produces methane, which is better known as a greenhouse gas that contributes to global warming and climate change. Other benefits of composting include keeping pollutants out of waterways and eliminating the need to get fertilizer for your garden.
The easiest method of making nutrient-rich material is cold composting. It’s a good approach for small households that don’t create much waste and/or people who want to compost but not invest a great deal of time in the effort. The main drawback of cold composting is that it can take up to a year to produce a usable product. Additionally, this method is not good for composting meat, as heat is needed to kill off foodborne pathogens.
Hot composting can produce ready-to-go compost in just a few months. The method even generates enough heat to cook by or warm up water for showering. The process is a bit more arduous as you will have to occasionally turn the compost pile (easy to do using a compost tumbler) but it works faster and arguably better than cold composting. Get started with “brown” waste like leaves and “green” waste (kitchen scraps) and turn every few weeks to keep things “cooking.”
Leaf composting is perhaps the easiest composting method available. It takes a long time but requires no care. Its final product can be mixed with potting soil to nourish your garden. To compost leaves, shred them with your lawnmower (making sure to attach a bag for collection first) and add them to a hot compost pile that contains organic waste like coffee grounds, grass clippings, raw fruit, and vegetable scraps. You can also shred leaves and contain them inside a wire bin to produce – over a period of about two years – leaf mold, which works as a nice substitute to peat moss.
Vermicomposting is composting using worms. Its process is also faster than cold composting and works well indoors or places where space is tight. You can make your own tub and get started at home with ease. Start with some worms and crumpled newspaper and you’re good to go. (The food scraps come later.)
Many cities, such as Washington, DC, offer a compost pick-up service that enables your household to compost even if space is tight. If you’re not into vermicomposting or you lack the space in your backyard for a compost pile, compost pick-up might be for you.
This is just some basic information for getting started with composting. Learn more at our Organic Commodities and Livestock Conference in January!
Sustainable Livestock Farm Tour: A Recap
Nov/110
By Liz Condo
After visiting the four farms on Friday’s Livestock Tour I came away with a lot of information about the health of a pasture and grazing patterns, as well as a great deal of respect for each of these hardworking farmers.
Free ranging livestock at Fickle Creek Farm. Photo credit: Liz Condo
Our first stop was Fickle Creek Farm in Efland. Co-owner Ben began the tour with an explanation of his farming philosophy, which includes the belief that a sustainable farm should also be sustainable for the farmer, spiritually and otherwise. They also believe in preserving the natural ecosystem surrounding their agricultural production. Since starting to farm the land they have planted 14 acres of pines. Ben explained that at the height of egg laying, they collect, by hand, 1,000 eggs a day. He said this while showing the group his egg washer, built in 1956 and purchased used for $900. Ben explained how they had built the quality of the soil over the years, using their animals to clear and fertilize the land. All of their animals, sheep, pigs and chickens, are raised without confinement.
Eggs at Fickel Creek Farm. At the season's peak, up to 1000 a day are gathered. Photo credit: Liz Condo
Our next stop was Coon Rock Farm in Hillsborough, tucked in among rolling hills along the Eno River. Owner Richard Holcomb raises pigs, chicken, cows and sheep on his 55 acres. Half livestock and half vegetable production, the farm is a partnership between the two. When a crop is finished harvesting, the pigs are released into the garden to eat what’s left. The hogs enrich the soil and reduce the need for tilling. The pigs are followed by in the garden by the chickens to pick out the weed seeds and bugs.
Production at Coon Rock Farm. Photo credit: Liz Condo
Pigs help to work and enrich the soil at Coon Rock Farm. Photo credit: Liz Condo
We next traveled to the Captain John S. Pope Farm in Cedar Grove. We were first treated to a delicious lunch of lamb, collards, and sweet potatoes. Then owners Robert and Tommy Pope gave the group a brief tour of the former tobacco farm. The Popes raise sheep, and have more than 200 ewes on the farm. They practice rotational grazing, and keep llamas in their flocks for protection against predators. Tommy explained that they’ve learned a lot over the years, including that lambs do better when born outdoors than in a pen, and so they’d torn out the pens they built for the purpose after their first year.
Lunch at Captain John S. Pope Farm
Lambs raised outdoors at Captain John S. Pope Farm. Photo credit: Liz Condo
When I think of how to express the spirit of Friday’s Livestock Tour, the scene that comes to mind is from our last farm of the day, Carls-Beth Farm in Orange County. Owner Roland Walters explained his method of mob grazing, putting more than 90 cows on a different half acre each day, and that he never needed to reseed his fields. He then led the group through a pasture, bright green and thick with grass. As I stepped to the side to take a few photos of the group, I heard exclamations of praise and wonder at the beauty of the grass and the lushness of the pasture. I have never before heard such a genuine respect of grass. I have never before understood its importance.
Lush pasture at Carls-Beth farm. Photo credit: Liz Condo
The Stories Behind the Food: Documentary Work from the Southern Foodways Alliance
Nov/110
By Liz Condo
The Southern Foodways Alliance is creating a historical record of the food cultures of the South through oral histories and documentary films. Sara Camp Arnold is the editor of the Alliance’s quarterly newsletter, Gravy, and lives in Chapel Hill.
Sara Camp Arnold of the Southern Foodways Alliance. Photo credit: Liz Condo
Sara first showed the group a film by Joe York, a documentary filmmaker who has produced about 30 short films on Southern food culture. The film, entitled Cut/Chop/Cook, focuses on Rodney Scott, owner of Scott’s Bar-B-Q in Hemingway, South Carolina. Scott slow cooks whole hogs for his barbeque between 8 and 12 hours, using only wood that he collects himself. One early scene shows Scott wielding a chainsaw to break apart a tree felled by a storm, which was donated to him by a community member. It’s a family operation, started by his father, continued by Scott using traditional methods, which he takes great pride in. Once the hogs are cooked, it’s Scott’s mother who separate the meat from the bone, preparing to be sold to their loyal customers. It’s clear that this story goes much deeper than good barbeque.
The next project was one Sara had worked on herself, a documentation of the Carrboro Farmer’s Market. Both farmers and consumers were interviewed, including loyal market customer Carla Shuford. In the interview, which was accompanied by still photos, Shuford shares her story of overcoming a childhood illness and the way her community of farmers came together to supply her with fresh, organic produce at a time when organic farming was scarce. She has since built strong relationships with the farmers at the Carrboro market, and calls them her “medical team.”
Sara gave some background as to how they choose and research projects and how they conduct interviews. The interviews are transcribed, and stored in whole at the University of Mississippi library. Excerpts of the transcripts, portions of the audio interview and short films are all made available to the public on the SFA’s website.
Sara also announced that the Alliance’s 2012 area of research interest will be Eastern Carolina. In addition to Carolina barbeque, the Alliance plans to explore the stories of tobacco farmers who have transitioned their land to other crops. They are also planning a tour of these farms and restaurants for the Spring of 2012. More information about the tour and tickets will be available on their website in early 2012.
