Financial Sustainability on the Farm

02/04/2013

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Since our Thompson Valley Ranch beef shares took a jump in price this year, we thought this would be a good opportunity to talk about financial sustainability on the farm. 

That's right, money. The M word. It's not the reason farmers get into the business of growing food, but it can definitely be the reason they get out of it. Americans now spend less than 10% of their disposable income on food, less than almost any other country in the world. The blossoming population of small-scale farmers have their work cut out for them helping US consumers see the value of paying fair prices for quality food.   
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Bryan Roccucci of Thompson Valley Ranch pointing out grass-fed cows on a hayride
They say that there are three pillars of sustainability on a farm - environmental, social and financial. 

Stewarding natural resources is the fun part, what small scale farmers often feel most passionate about. There are lots of layers to a thriving farmscape - creating biodiversity, building soil fertility, practicing integrated pest management, and so on. It's a complex topic, but it's the easiest to see in action. 

Social sustainability is a little more amorphous. It's about making sure the farmer and their family have time to be engaged in their community, and can refresh their own reserves of energy during and after a hectic growing season. It's also about ensuring that farm laborers have safe and supportive working environments.  

And then there's the moolah. The financial health of a farm is what makes or breaks the whole operation. Consistent cash flow and a decent net profit at the end of the year makes it possible for farmers to pay their bills, save for retirement, fix the farm equipment, and get seeds in the ground (or cows on the pasture) year after year. These days farmers have to be as good with spreadsheets and Quickbooks as they are with hoes and pitchforks. 

So this winter when Thompson Valley Ranch explained to us that their processing and transportation costs have risen and they needed to increase their prices, we didn't try to talk them down. Instead we said, "Hey, that's great that you're keeping an eye on the financial health of your operation!" Of course, it helps knowing that you - our amazing HAH members - are ready and waiting to support all aspects of sustainability on our local farms.

Enjoy that financially solvent grass-fed beef!  
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7 Crops for the CSA Member's Garden

04/02/2012

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So you’re a CSA member, but your love of gardening gives you a double dose of greens in the spring and zucchini in the summer. If you adore getting dirty in your own soil, yet still want the crop variety and weekly surprise of a CSA share, we're here to tell you that you can have your broccoli and eat it too. 

Enjoy fresh, friendly food from local farmers and grow your own bountiful garden by planting these super simple winter storage crops:   

1. TOMATOES

Two words: freeze ‘em. The best kept secret in food preservation is how easy it is to freeze tomatoes. Throw them into plastic bags whole and put them in the freezer. This will take next to none of your time during the busy summer. In the fall and winter, pull them out at your leisure and use them any way you would canned tomatoes. If you’re not into skins, they’ll slip right off after the tomatoes thaw. Here’s a killer Tomato Soup recipe that we make with frozen tomatoes and preserved herbs.  

2. DRY BEANS

We’ve got great news for you: home cooked beans are delicious! They’re hearty and have way more character than boring mushy canned beans. Plus, they’re easy to store and they keep just shy of forever. Get your cooking method dialed in – crock pot, stove top or pressure cooker – and we promise you’ll become a believer. In the garden, dry beans are a low-maintenance crop during the summer. The job of shelling can happen hanging in the back yard with friends or in front of the fire as the nights grow long. Make sure you choose varieties bred for use as dry beans, like these. 

3. HERBS

Any idea how many sprigs of dried thyme it takes to fill up a whole spice jar? Oodles. Buckets. In other words, lots. Oregano, dill, winter savory, rosemary, thyme – grow your own and dry them for year-round seasoning self-sufficiency. Likewise, herbal teas are fantastic to grow in the home garden. Dried sage, lavender, hyssop and mint all make aromatic teas, by themselves or mixed with white, green or black tea. Drying is easy: hang upside down in small bunches until they’re crispy, then jar for freshness.  

4. HOT PEPPERS

If you like peppers so hot you have to strip to your knickers, you’d better grow your own. Scorching varieties like Serranos or Habaneros aren’t likely to come in a CSA share for fear of scaring off less hearty members. Grow them for fresh eating, or use your bounty to make killer DIY hot sauce. There’s a great step by step guide at WikiHow that we’d recommend checking out (including a fun video). 

5. BERRIES

Because who can really get enough berries in the summer anyway? Blueberries, raspberries, strawberries, blackberries… we’d all eat gallons if we had the chance. And extras are a snap to throw in the freezer for winter smoothies, sauces, or to keep the morning oatmeal interesting. If you don’t want to deal with chipping apart a big chunk of frozen berries, spread them out on a cookie sheet to freeze and then throw ‘em in a freezer bag for easy access later. 

6. PUMPKINS

If you’re the pumpkin carving type, consider growing your own jack-o-lanterns. Pick a variety that’s big enough to carve, but that’s also good for soups, in baked goods, or stuffed. You can eat your fill and carve the rest. Or grow beautiful varieties to put on display and skip the carving altogether. Note: Any type of winter squash, from acorns to Hubbards and spaghetti squash, are fantastic easy keepers through the early winter months. Keep ‘em in a well ventilated spot at about 50 degrees.  

7. POTATOES

Harvesting potatoes is like hunting for treasure, except better, because you can eat the potatoes. You’ll get a variety of them throughout the season in a CSA share, but you can grow your own storage potatoes easily for the fall and winter. Resist the urge to harvest right after the plant blooms; instead, wait until it’s mature and the foliage dies back. Let them cure in the dry soil for a couple of weeks, then harvest. Choose varieties that keep well, like Katahdin, Kennebec, Yellow Finn and Yukon Gold.
Do’s: save only unblemished taters; keep them in a cool, dark, ventilated place; eat within 2 or 3 months.   
Don’ts: wash until you’re ready to use them; keep them in the fridge; expose them to sunlight.   
Finally, if you have a freakish desire for heaps of one type of produce or another, grow it. Odds are that most CSA’s will provide crops in some degree of moderation, or some (mustard greens, anyone?) not at all. 

Happy planting!

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