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News

Report Unveils Beginning-farmer Needs

Beginner farmer cleans chicken coops on farm
Photo by Rachael Brugger
One of the biggest barriers for beginner farmers is finding access to land, according to a report released by the National Young Farmers’ Coalition.

A report recently released by the National Young Farmers’ Coalition reveals some of the top barriers facing young and beginning farmers in the U.S. today. One-thousand young farmers from across the country were surveyed for the report, “Building a Future with Farmers: Challenges Faced by Young, American Farmers and a National Strategy to Help Them Succeed.” The purpose of the survey was to have them identify specific challenges confronting those who want to farm as well as the most useful resources they’ve found.

Lack of access to capital, land and health insurance were among the top obstacles reported by beginning farmers who participated in the survey. Apprenticeships, local partnerships and community-supported agriculture were cited as the most valuable programs for beginners.

“Everyone wants young farmers to succeed—we all know that,” says Lindsey Lusher Shute, director of the National Young Farmers’ Coalition, who oversaw the survey. “But no one was addressing this big elephant in the room, which was capital and land access.”

Here are some of the report’s findings:

  • 78 percent of farmers ranked “lack of capital” as a top challenge for beginners, with 40 percent also ranking “access to credit” as a top challenge. 73 percent said they depend on off-farm income.
  • 68 percent of farmers ranked land access as one of the biggest challenge faced by beginners.
  • 70 percent of farmers under 30 said they rented land, as compared to 37 percent of farmers over 30.
  • 74 percent of farmers ranked apprenticeships among the most valuable programs for beginners.
  • 78 percent of farmers said they weren’t raised on a farm.

Although some of the barriers that new farmers face are typical of any new startup, farming still remains a unique business in many ways. Land is an absolute necessity for anyone wishing to farm for a living, but it’s nearly impossible to access in some parts of the country unless handed down from the previous generation. In addition, development pressure on rural and peri-urban farmland coupled with the current high commodity prices has caused the price of land to skyrocket in many areas of the country. Not only are new and aspiring farmers finding scarce farmland available for sale, but those parcels that are on the market often command a price tag that is out of reach to many beginning farmers who lack the start up capital to buy land outright.

The NYFC says it encourages the USDA and federal policymakers to use the survey results to make policy changes and support programs that serve young and beginning farmers. Several farm programs currently exist that help young and beginning farmers overcome the barriers illustrated by this study. They include:

  • FSA federal loan programs, such as the Down Payment Loan Program or Direct Farm Ownership Loans, which both set aside federal dollars to help young farmers afford to purchase farm or ranch land
  • Beginning Farmer and Rancher Development Program, which provides grants to community organizations in order to train and conduct outreach with beginning farmers
  • Value Added Producer Grants, which help beginning farmers establish profitable value added business enterprises
  • Transition Incentives Program, which increases beginning farmers’ abilities to access land that is available through the Conservation Reserve Program

These federal programs have provided assistance to thousands of farmers and ranchers over the years.

Read the full report on the NYFC website.

Categories
Animals

Christmas Traditions – Part 1

Black and brown sheep with Christmas wreath around neck
Photo by Sue Weaver
Abram graced our holiday cards one year.

Christmas is coming, and Uzzi and I are excited! We wonder what we’ll get for Christmas this year. Maybe a plate of Martok’s Tasty Tidbits to share with my family. Yum!

And I know we’ll get to eat the Christmas tree; that’s a tradition on our farm. Do you have Christmas traditions at your house? If not, here are some you could try:

1. Harvest a Christmas tree from nature.
Mom and Dad choose a small, wild cedar tree because lots of them grow on our farm. They decorate it with nontoxic things like Christmas lights, strings of popcorn and cranberries, and lightweight ornaments. Then after Christmas, Uzzi and I get to eat it! If you don’t live where evergreens grow, find a shapely bare branch from a regular tree, set its base in a bucket of rocks or sand, wrap the bucket in a towel, and decorate the “tree.”

2. Sing and listen to Christmas carols.
If you don’t know the words to your favorites, check at Caroling Corner; they’re there! Then go caroling. Or go julebukking in honor of the Christmas goat.

3. Investigate Yuletide customs from other countries.
 And then you can incorporate them into your Christmas traditions! Try julebukking or putting out shoes for Sinterklaas. Sinterklaas and his horse visit Dutch and Belgian children on Dec. 5 (that’s the eve of the feast of St. Nicholas) and leave candy and small gifts in shoes the children set next to the door. Some children leave presents of carrots or apples for Sinterklaas’ horse, maybe your kids would like to do that, too.

4. Make your own Christmas cards.
To send a homemade holiday greeting, use blank cards and envelopes, photos, stickers, and felt-tip markers. Then make a list of people who touched you in a positive way this year, and send them a card with a note expressing your gratitude tucked inside. And think about people from your past that you might want to touch base with again; you can often Google their addresses, if you don’t already know them. Send them a note and a card. Renew your friendship for Christmas!

5. Remember people less fortunate than you.
It’s nice to include them in your Christmas traditions. Many stores put up an “angel tree” decorated with tags bearing the names of needy children and what they would like for Christmas. Choose several; helping makes your heart feel good. Another way to spread cheer is to make small gifts or cookies, then pack up your kids and visit an assisted living or nursing home. Take cookies or fudge to a shut-in neighbor. Help an elderly neighbor put up her Christmas lights. Pack a basket of food to prepare a traditional Christmas dinner and donate to a family in need. Volunteer to help serve Christmas dinner at a homeless shelter. Bake and deliver goodies to those who have to work on Christmas Eve and Christmas Day, like nurses, firemen and policemen. Call an animal rescue and ask for their wish list; most rescues need lots of stuff.

These are just a few suggestions. Next week we’ll have more. And if you have traditions to share, leave a comment. Uzzi and I want to know!     

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Categories
Urban Farming

No Zoning Laws, No Problem? Think Again.

bees and honeycomb

Nicholas Weaver, a resident of Cumming, Ga., did everything right before becoming a backyard beekeeper. The then-13-year-old spoke with his neighbors to make sure they wouldn’t mind some new, buzzing tenants on his family’s property. He went to town meetings and asked if the city had rules about beekeeping. Finally, he checked the local zoning laws himself, just to be sure he was in the clear — and when he discovered that his town and its county, Forsyth, had no zoning regulations for non-commercial beekeepers, he figured his bees wouldn’t be a problem.

For 11 years, Weaver was right. During that time, he expanded from two beehives to six. Sometimes neighbors asked him to move a hive onto their property to help pollinate their landscaping and backyard gardens. And his fascination with bees grew: In 2007, while he was still in high school, Weaver got a job in the Honey Bee Lab at the University of Georgia, where he’s currently pursuing an undergraduate degree in biology.

But one evening last August, he came home to find a note tacked to his door with a request to call the county government. That’s when he discovered that even if his community had no official city or county guidelines about backyard beekeeping, he could still be forced to give up his hives. Citing an anonymous complaint, the county gave him five days to relocate his bees.

Explaining that he didn’t have another place to keep the bees, the county agreed to work with him on the timeframe as long as he could show that he was “making progress.” Next, Weaver called the code-enforcement supervisor and asked to know which law his bees had violated. He was directed to an existing rule about commercial beekeeping under a Georgia state agriculture law. But, Weaver argued, the law — specific to large-volume honey sellers or beekeepers who sell bees — shouldn’t apply to him.

“Those people have to get inspected,” he says. Eventually he was directed to the county’s Planning Commission, where he was told that the residential zoning code contains a table outlining local urban-agriculture guidelines — with no mention of hobby beekeeping. “Any use not included in the table is up to the discretion of the director of the planning and zoning department,” he says.

Learning of the situation, other local backyard beekeepers became concerned — if Weaver could be told to remove his bees after having them for more than a decade, their beehives weren’t safe either. Word started to spread, and eventually reached Suzanne Geddes of The Cumming Harvest (https://cumming.locallygrown.net/), an online, locally grown market based in Cumming.

“All of the farmers that I’ve worked with have become my friends, and I know how important bees are to their farms,” Geddes says. When she discovered beekeepers in her community were circulated a printed petition requesting a new law to let them keep their bees, she decided to launch an online version of the petition through Change.org. The response was immediate.

“Since then, we kind of got the attention of the county commissioners. One of the county commissioners came to a (beekeeper’s) meeting … now we’re working on changing the development code to have something put in there about bees so they can be allowed,” says Weaver.

District One County Commissioner Pete Amos, whose wife has kept bees as a hobby in the past, was the commissioner who attended that beekeeper’s meeting. Before learning about Weaver’s experience, he says, he wasn’t aware there weren’t any local rules about backyard beekeeping. He supports the beekeepers’ efforts, and says he’s been pleased with the group’s patience and willingness to work for a satisfactory resolution.

Most importantly, Amos is optimistic that in five or six months, there will be new laws on the books that will be acceptable to county government as well as local beekeepers. The official process is set to begin with a meeting Dec. 9, 2011, when there will be a discussion of the laws neighboring counties have successfully created, along with recommendations from the local beekeeping community. The entire process should take about five or six months.

For Weaver, the possibility of a compromise is a relief — while the process is underway, he’ll be able to keep his bees in their current location. “I am extremely confident that we will have a code change that allows for beekeeping in our area,” he says. And to his fellow beekeepers facing similar situations, he offers this advice: start a petition, and get both the media and the public involved. “When it’s just you going up against a system that has a different viewpoint, they’re going to just run right over you.”

Categories
Crops & Gardening

The Accidental Assassin (Bug)

Orang assassin bug (Pselliopus barberi)
Photo by Jessica Walliser
I’ve never seen this kind of assassin bug before, and was surprised to find it in my living room.

My son and I found the strangest insect in our house the other day. It was climbing on the woodwork around the front door. Since working on my most recent book, I have come to greatly appreciate bugs and pay careful attention to the ones I find in my garden. This one, though, had me intrigued.

I had never seen one like it before in person but remembered seeing it on BugGuide, one of my favorite websites. I got online and discovered it’s an orange assassin bug Pselliopus barberi. I knew it was some kind of assassin bug by the long sword-like mouthpart tucked under it’s body and it’s stilt-like legs, but I wasn’t sure what kind. Sometimes it’s hard to believe there’s any bug in Pennsylvania that I haven’t seen after gardening here for 25 years. There are just so many out there—it’s nice to know I can still look forward to discovering more!

Assassin bugs, as a whole, are considered beneficial insects because they prey on many common pests. However, they will snag a bumblebee as quickly as a potato beetle. It made me wonder how this one got into my house—it was an accident I’m sure.

Of course, I ran to get my camera and put the extension tube on the lens so I could snap some pictures. While I was away, I asked my son to keep his eyes on the bug to be sure it didn’t fly away. “But don’t touch it,” I told him, “because if you handle assassin bugs that big mouth ‘spike’ can pierce your skin and leave a nasty welt.”

I managed to snap some pictures, but this guy really didn’t like having the camera so close and actually flew at the camera a few times and landed on my shirt. Ugh! Again, I appreciate insects, but don’t necessarily want this particular one on me. I got it to crawl off my shirt and onto a piece of paper and then put it back down for some more pictures.

I think the little guy was relieved when I finally put him back outside. My son, of course, ran for the bedroom when the bug flew up onto me. And he wouldn’t come out until he heard me open the front door and say goodbye.

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Categories
Recipes

Poached-egg Perfection

While we do have a small collection of knives to get the chopping, dicing and slicing done, our culinary focus is on what we grow in our gardens or what we purchase locally that’s fresh or sustainably sourced.

But sometimes a simple device can go a long way to making cooking a pleasure. Case in point: egg poachers. We love preparing and sharing traditional eggs Benedict or eggs Florentine. They’re among our favorite breakfasts for our bed-and-breakfast guests because they showcase the taste of farm-fresh eggs from pasture-raised chickens, our hand-picked perpetual spinach (for the eggs Florentine version) and our homemade English muffins, a recipe for which can be found in our Farmstead Chef cookbook

For years, we made poached eggs by gently breaking an egg into small bowl, then slowly sliding the egg into very lightly boiling water containing a teaspoon of canola oil. Most of the time, the result is a roughly formed poached egg that has to be carefully removed with a slotted spoon.

On other occasions, we ended up with a messy disaster on our hands. What was taking so long, our guests must have wondered. Were we trying to coax an egg from our hens somewhere on the farm? Sometimes the eggs fell apart because the water was boiling too rapidly; other times we just slid the egg into the water too quickly. Sure, it’s a matter of technique and practice, but there’s a reason most breakfast joints use a special egg-poacher pan. But we’re frugal cooks and try to avoid adding more kitchen tools that we use only once in a while.

There are times, though, a kitchen tool comes along that helps transform our meal into a masterpiece. We’ve improved our poached eggs thanks to the use of a Poachpod egg cooker from Fusionbrands. There are two versions of the Poachpods:

  1. flexible, FDA food-safe, nonstick silicone
  2. stainless steel

Both versions of the Poachpods can be washed in the dishwasher. For those, like us, with limited kitchen space, they can be compactly stored, stacked inside one another. Plus, they’re heat-resistant up to 675 degrees F.

Now we crack the eggs into a lightly oiled Poachpod and set them into moderately boiling water for about 2 minutes (or until the white of the egg is solid but the yolks remain runny). The results are marvelous: a near-perfect poached egg every time.

When the egg is ready, it easily flips out. No mess, no drama, no stress. Perfect.

Savoring the good life,

John and Lisa

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Categories
Urban Farming

Recipe: Thanksgiving Soup: Part II

turkey soup

Photo by Judith Hausman

Lemon (or lime) juice, cilantro and lemon grass impart bright, Asian flavors to this turkey soup.

The Thanksgiving parades are over and the football has begun. In between the two, you reduced that proud bird to a pile of rubble, didn’t you? Don’t give up just yet. Break out the plastic containers and foil, and then take a reviving walk. When you get back, clean the stuffing out of the turkey and get that carcass into a great big pot of water. The roasted bones will give your turkey soup even more flavor. Here are a few tips:

  • Barely cover the turkey bones with water and simmer for 2-3 hours with a couple of carrots, some celery, a bay leaf, an onion, some parsley and a few peppercorns. Remove the remains from the turkey broth broth. Pick off the meat and reserve.
  • Then let the turkey broth cool a little and pour it through a sieve to remove spices & cooked vegetables. Cool the broth further and eventually refrigerate it so you can carefully spoon off the layer of solidified fat the next day.
  • Then add in and cook up a fresh set of diced vegetables and cook any noodles or grain separately. Otherwise, the vegetables will be overcooked and soggy and the starches will soak up too much liquid.
  • If you want to use already-cooked, leftover vegetables, put those in the turkey broth after simmering and de-fatting, along with chopped, fresh herbs (the classic dill is good; thyme and parsley are, too) and the chopped pieces of meat you have reserved. Voila.

For a different palette, try this refreshing and slightly Asian variation of turkey soup once you have prepared the basic stock but before you add a new bunch of vegetables and the leftover meat:

Turkey Soup with Bright Flavors

INGREDIENTS

  • 5-6 cups homemade turkey broth (see above)
  • 5 leeks, well-cleaned and white parts thinly sliced
  • 1-inch piece ginger, peeled and minced
  • 3-4 carrots, sliced
  • 1-2 cups leftover turkey meat, diced
  • 2-3 tablespoons lemon or lime juice, freshly squeezed
  • 2 tablespoons mint leaves, chopped
  • 3-4 tablespoons fresh cilantro, chopped (optional)
  • 1-2 tablespoons lemon grass, minced (optional)
  • 3-4 scallions, white parts finely diced (optional)
  • salt and pepper, to taste

PREPARATION

Heat the broth well and then add in the leeks, ginger and carrots. Cook until tender. Then add in the leftover meat, herbs and lemon/lime juice, season and heat thoroughly but gently. To serve, add cooked rice or udon noodles. Garnish with some diced scallions. Serves 6-8.

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    Categories
    Equipment

    German Flea-market Find

    Spoke shave
    Photo by Jim Ruen
    It’s funny that I found this Connecticut-made Stanley 51 spoke shave at a German flea market.

    It was only fitting that before attending Agritechnica in Hannover, Germany, a farm machinery exposition known for showcasing the latest technology, I should find old tools at a flea market. One booth had large hammers, axes and other heavy tools, awkward to pack and carry. The second had several tools, smaller and potentially easier to carry.

    A Stanley 51 spoke shave caught my eye. The cast-iron bed had semi-gull wing handles and a 2⅛-inch iron blade. The blade edge was smooth and free of knicks or other flaws. While still in good shape, it did show plenty of wear, as the once-black enameled finish was mostly worn off.

    The seller wanted 15 euros. I offered 10, and we settled on 13 euros, equivalent to about $17. In this case, I met my goals. Upon checking E-bay, most Stanley 51s (made in the 1850s until 1974) were selling at around $25 and higher. A new flat-spoke shave from my favorite tool distributor was priced at about $100. I decided I did all right. I didn’t pay too much, and I got a good tool.

    While I like to pick up old tools, I don’t fancy myself a collector. I neither know nor care how old a tool is, nor what its current value is. My goal is to add a reliable tool to my workshop, hopefully for less than a new tool of similar quality would cost. In this case, I was intrigued to bring home a tool from my trip. How ironic that it’s a tool made in New Britain, Conn.

    Now all I have to do is get my new workshop straightened out so I can put my new/old tool to use.

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    Categories
    Recipes

    Basic Not-From-Texas Chili

    Yield: 6 to 8 servings

    Ingredients

    • 1 T. olive oil
    • 4 large cloves garlic, minced
    • 1 medium onion, chopped
    • 1 large green bell pepper, cored, seeded and chopped (substitute hot peppers to your liking)
    • 1/2 pound ground beef
    • 1/2 tsp. black pepper
    • 15 ounces red kidney beans, rinsed and drained
    • 29 ounces crushed tomatoes
    • 1 to 3 T. chili powder (to taste)

    Preparation

    In large kettle, warm olive oil over medium heat. Add garlic, onion and pepper, and sauté until onion starts to turn translucent. Add meat, breaking it up with fork, and cook until no pink remains. Add remaining ingredients and heat until mixture starts to bubble. Reduce heat to low. Cook 1 to 2 hours to blend seasonings.

    Categories
    Recipes

    Three-bean Pumpkin Chili with Turkey

    Three-bean pumpkin chili served in a bowl with crackers
    Photo by Nicole Sipe

    Ingredients

    • 1 T. olive oil
    • 4 cloves garlic, minced
    • 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 1 red bell pepper, chopped
    • 1/2 pound ground turkey
    • 15 ounces black beans, rinsed and drained
    • 15 ounces kidney beans, rinsed and drained
    • 15 ounces white beans, rinsed and drained
    • 29 ounces crushed tomatoes
    • 15 ounces fire-roasted tomatoes
    • 15 ounces pumpkin purée or 2 cups cooked pumpkin
    • 1 tsp. pumpkin-pie spice
    • 1 T. chili powder
    • 1 tsp. ground cumin
    • 3/4 tsp. salt
    • 1/2 tsp. crushed red-pepper flakes

    Preparation
    In large kettle over medium heat, warm olive oil. Add garlic, onion and peppers, and sauté until onions start to turn translucent. Add meat, breaking it up with fork, and cook until no pink remains. Add remaining ingredients and heat until mixture starts to bubble. Reduce heat to low. Cook 1 to 2 hours to blend seasonings.

    Serves 8 to 10.