De Soto Farmers Market at Kill Creek Farm - Some of the JoCo Woes of Growing...

Read the full article at: http://www.kansascity.com/2010/03/23/1832535/johnson-county-farmers-adapt-as.html

Johnson County farmers adapt as market toughens

 Barry Zimmerman, left, had the help of his father Darrel Zimmerman as the two fed cows across the highway from the family farm at Kansas 7 and Kill Creek Road.
JOHN SLEEZER
Barry Zimmerman, left, had the help of his father Darrel Zimmerman as the two fed cows across the highway from the family farm at Kansas 7 and Kill Creek Road.


~~~~~~ Darrel Zimmerman and his son, Barry, rip the last of the twine that held the seven bales they unloaded from their truck.

The rustle of hoofs and hungry mouths crushing the straw joins the drone of distant cars on Kansas 10, which cuts through 10 former acres of Kill Creek Farm in De Soto.

The cold afternoon air smells of dust and imminent rain. The pair is perched atop a field, part of 60 acres they lease from speculators who hope to later sell the land for development and for a profit. Visible beyond the highway are the 30 acres they still own and the barn that held their hay, and Ed Zimmerman’s before that.

Farming in Johnson County has changed dramatically over the decades the Zimmermans have worked the soil here. The dropping value of commodity crops has forced many farmers to rely on other jobs for their primary income or sow specialty crops that stand out from the produce of megafarms.

Many have quit the field altogether—seven percent of Johnson County farmers between 2002 and 2007, according to the U.S. Census of Agriculture—as the land here became worth more than it could produce in crops.

As the rain picked up one day last week, Darrel recalled another day at Kill Creek Farm when rain fell on a father and son.

Darrel, now 73, was only 17 then and waiting out a summer squall in the same granary barn with his dad, Ed. Darrel remembers that Ed, after thinking deeply, turned toward him and offered to pay for any college degree that would keep him from farming.

“You don’t have to go to the boats to gamble,” he said. “All you have to do is put a seed in the ground.”

Barry Zimmerman said surrounding lakes and dams now keep flooding from washing away their crops with heavy rain. But other causes for concern have arisen for Johnson County farmers, said Dan Nagengast, executive director for the Kansas Rural Center. Each year, local urban sprawl and surrounding megafarms are forcing more farmers to adjust to be successful.

“The weather, that’s always been part of the farmer’s existence,” Darrel Zimmerman said. “But there’s almost bigger issues that confront farming today.”

Megafarms in California and western Kansas mean acres don’t yield as much return on commodity crops. The time when 80 acres of corn, wheat or soybeans produced enough income to sustain a family has, like Johnson County farmland, gradually withered away.

Farmland in the county also costs more than its agricultural worth, said Rick Miller, Johnson County Extension agriculture agent. Speculators who buy farmland base its price on potential business and housing developments. While similar farm acres sell for an average of $660 in west-central Kansas, they can cost almost triple that in Johnson County.

With these challenges, more farmers in the county each year are abandoning agriculture. Most recent U.S. Census of Agriculture data show from 2002 to 2007 the amount of farmland fell by 24 percent. The number of farms dropped by seven percent.

Miller said those who keep farming are often turning to specialty products, like the Zimmermans tried to do with their bee and pumpkin farms. Or, they are pursuing organic farming, which Barry Zimmerman said he also hopes to try by processing and selling his livestock locally through farmers’ markets at his barn....

Read the full article at: http://www.kansascity.com/2010/03/23/1832535/johnson-county-farmers-adapt-as.html

De Soto Farmers Market

9210 Kill Creek Rd
De Soto, KS 66018
(Kill Creek Farm @ K-10 & Kill Creek Rd)

Wednesday-Only Market
4:30-7:00pm
Open 1st Wednesday in July

Contact:
Darrell Zimmerman ~ 913-209-4446



Farmers Market at BADSEED - LOCAL EVENTS - WORKSHOPS starting up for 2010





Dearest Eaters and oh-so glorious Supporters of Local Food and Farmers


This is your (favorite?) farmer....or surely craziest farmer, Brooke, with a Spring Up-date!


Yes - I know. Spring is here!!....(although the snow on the ground would make one think otherwise). Talk about absolutely "nut ball" Kansas City weather: All day Thursday Farmer Dan and I were out in our sun-soaked field seeding spinach, beets, and greens galore. I was barefoot, short sleeved, and sweating!! I even got my first sunburn for the season. Same scenario Friday morning. But by Friday afternoon temperatures dropped significantly in a matter of minutes as cold winds and rain approached . We were madly running around, covering beds and stashing away seeds and tools. By Friday night we were in the midst of a blizzard.....and by Saturday morning I was tramping through 5 inches of snow to collect frozen chicken eggs!!! Craziness. I swear, organic farming proves to be a pretty wild lifestyle. I was a rebellious teenager and spent my early 20's bouncing all over the world - but none of those intense experiences will ever compare to a mid-western Spring in my grandpa's backyard!! Funny isn't it.......


Anyway, Spring is an absolutely "psycho" time for Farmers as we work with the ever-changing whims of mother nature and attempt to get our crops seeded and our production underway despite challenges. However, it is also a very exciting time as creation of life is at our finger tips. After a long winter, our hands get the taste of dirt once again and the possibilities are endless. Growing food is a religion for many of us, and dirt is our drug!! Throw in a little sun and compost, maybe even some manure, and man oh man....I am in Heaven on Earth!


So on that note, how about some Up-Coming Spring Food & Farming Events (hope to see you there):


===


Saturday, March 27th, 9 am - 2 pm, Shawnee Civic Center, 13817 Johnson Drive, Shawnee, KS

Saturday, April 3rd, 9:30 am - 2:30 pm, Roger T. Sermon Community Center, Truman & Noland Rd., Independence, MO

*The Kansas City Food Circle's 12th Annual Exhibition of Farmers
- EAT LOCAL! 2010

Local-Organic Produce, Free-Range Meats, Dairy, Eggs, Vegetable Seedlings, CSA Info and Sign-Up, Free Directory of Local Producers, and free Workshops!!!


===


Friday, April 16th, 4-8 pm at BADSEED

*Pre-Farmers Market Transplant Sale for your Organic Garden

Join some of your favorite Urban Farmers (BADSEED, Root Deep, Herb'N'Gardener, and Hun's Garden) and get your hands on an array of heirloom & organic transplants including tomatoes, peppers, eggplant, herbs, flowers and more!!


"Urban Homesteading" Spring Classes - (must pre-register, form can be downloaded from www.badseedfarm.com) -


Saturday, April 24, 2-4 pm - How To Raise Backyard CHICKENS!!

*Location: BADSEED Farm, 1201 W Bannister Rd, KCMO, 64114

Join urban-chicken-maniac, Brooke Salvaggio (and her 15 feathered friends), and discover the joys of keeping backyard birds from day-old chick to egg-producer. Learn everything the future city-chicken keeper needs to know for a successful mini-flock including:

*breeds and varieties (behavior, hardiness, egg-laying potential)

*brooder, coop and run design

*benefits of pasture and grazing

*feed and organic supplements

*natural predators (hawks, raccoons, dogs, etc.)

*not-so-natural predators (the City and residential zoning ordinances....)

Students will receive informational packets including local sources for chicks, feed, and various supplies. Not to mention farm-fresh eggs courtesy of the gals!!

Cost of Class - $30


Sunday, May 9, 2-5:30 pm (rain-out date is Sun, May 16th) - Backyard Gardening:

Growing Food For Your Family

*Location: BADSEED Farm, 1201 W Bannister Rd, KCMO, 64114

Urban/organic farmers Brooke Salvaggio and Daniel Heryer will teach a hands-on workshop in the basic art of vegetable farming designed specifically for urban/suburban spaces using “beyond-organic” cultivation practices.

Students will learn "no-till" permaculture techniques for creating fertile garden beds as well as more traditional approaches of forking and turning over the soil. We will work together to prepare, seed, and plant a thriving vegetable garden on-site at BADSEED Farm. In addition to hands-on training, students will receive comprehensive literature including planting guides, information regarding local seed sources, supplies, and soil amendments.

Cost of Class - $40



.......and of course (last but not least)


BADSEED
funky friday night
FARMERS MARKET
SEASON OPENING!!!!

Friday, May 7th, 4-9 PM!!!!!


Okay! Anybody hungry???

Well this "Sicilian mama" has got a delicious local recipe for you. I made this the other night when I happened to stumble upon some of our Japanese Pink Banana Squash puree hiding in the freezer!! (see pic) Hopefully you too still have some of those delectable winter squashes or pumpkins stashed away from last season?? If not - compensate as needed with similar ingredients that you have on-hand. Dan and I use close to 100% local ingredients in our own cooking, but substitutions are A-OK. All recipes in my opinion are simply a loose guide....have fun and improvise!!


Pink Banana Squash Ravioli with Caramelized Onions and Sage

Remember: My measurements are only guesses!! Please use your best culinary judgement!!!


For the Pasta -

If you have never made fresh pasta or ravioli, try it!! It is fun and easy and absolutely delicious. My directions will not be as detailed as you may like (since I am a Sicilian through and through and don't measure anything!!) but you can always use the internet as a resource and "google" millions of detailed pasta dough recipes.


Ingredients: 1 1/2 cups semolina flour (I use Heartland Mills which is organic and grown by local farmers), 2 farm fresh eggs, 1 tbsp olive oil, cold water as needed


In a glass bowl add your flour, making an indentation in the center for your eggs and oil, and a drizzle of cold water. Mix together with a fork until well combined and turn out onto a floured board. Knead for about 10 minutes adding more flour and/or water as needed to achieve the right consistency. Wrap dough ball in plastic and refrigerate for 10 minutes.


For the Sauce -

Ingredients: 1 1/2 cups sliced onion, olive oil, 1/4 cup red wine, balsamic vinegar as desired, 1/4 cup unrefined organic sugar, sage, savory, sea-salt & pepper to taste


Add a generous amount of olive oil to a large saute pan. Add onions, balsamic, and sugar and caramelize on high heat for several minutes. (Set aside a couple tablespoons for the filling). Add your red wine, herbs, sea-salt, and freshly ground pepper as desired. Simmer and reduce to a luxurious syrup on low heat.


For the Filling -

Ingredients: 1 1/2 cups squash or pumpkin puree, 1/2 cup grated salty/nutty aged cheese like Pecorino or Parmesan (I use a local cheese called Taum Sauk from Goatsbeard Farm), two tablespoons caramelized onions, 1 egg, and salt and pepper to taste.

In a food processor combine all ingredients. Process until smooth and creamy. Taste a bit, and add additional ingredients to fit your flavor palette.


Ravioli Making Time -

Put a large stock pot on to boil, and retrieve your dough ball from the fridge. On a large floured board roll out your dough to a nice thin sheet. I have begun to use a pasta-maker for this purpose. I recently received one as a gift and I must admit I am spoiled now and rarely roll it by hand anymore. I get a much thinner (and more consistent) sheet of dough with the pasta maker - but either way works. Divide your dough into two equal sheets, and dollop a consistent spoonful of filling on one sheet every couple of inches depending on how big you want your individual ravioli. Carefully sandwich your other sheet of dough on top. Cut into ravioli shapes using a sharp knife or with a special ravioli "cookie cutter". Seal the edges by pinching down all around (otherwise they can come apart in the water). Any extra dough can be reformed and used for pasta!


When your hot water bath is at a rolling boil add a generous amount of salt and carefully submerge your ravioli. They need about three minutes, but will shoot to the top when finished. Gently remove each ravioli with a large slotted spoon or spatula and add to your saute pan. Gently saute (coating each raviolo lovingly with your onion and wine reduction) on low heat. Add more olive oil and a dash of sage if necessary.


Serve immediately with a heavy sprinkling of your grated, aged cheese. To die for. (serves 2 hungry farmers or 4 normal people)


See pictures attached.



See you soon -


Yours Truly,


Brooke

-farmer and mistress of the BADSEED


BADSEED
An Urban-Organic Farm & Market
Celebrating Local Food, Culture, and Community

What do *YOU* want served at your table?




Looking for organic produce? It's better to know your local farmer, than the label

Stephanie Thomas, of Spring Creek Farm, takes a small break from putting compost on her garden on Wednesday, March 17. Although Thomas grows produce organically, she has not become certified because it is too costly. First, she will need to grow the business, which requires machinery and more workers. Right now, she plants and picks everything on approximately three acres by hand.

Stephanie Thomas, of Spring Creek Farm, takes a small break from putting compost on her garden on Wednesday, March 17. Although Thomas grows produce organically, she has not become certified because it is too costly. First, she will need to grow the business, which requires machinery and more workers. Right now, she plants and picks everything on approximately three acres by hand. by Jon Goering

Stephanie Thomas, a small Baldwin City farmer, has been weighing whether to become organic certified.

Thomas has been growing produce organically — without pesticides and fertilizers — for five years.

She grows about 80 varieties of produce on three acres, just a couple miles south of Baldwin City. Her specialties are tomatoes, melons, peppers and sweet potatoes.

The first three years she sold produce at The Community Mercantile in Lawrence, it was labeled and sold as organic. Thomas didn’t have to go through the organic certification process because her profits were less than $5,000. She just signed an affidavit saying she followed national organic standards.

Last year, she no longer qualified for the $5,000 exemption and she hadn’t become certified, so her produce was labeled conventional, although she hadn’t changed her growing practices.

“I noticed the same produce that was flying off the rack as organic was not moving as fast, and I was going to have to look at taking a pay cut for the same produce,” Thomas said.

Stephanie Thomas, center, co-owner of Spring Creek Farm near Baldwin City, works with Audrey Coleman, left, and Marc Laning, right, to put compost on a garden area Wednesday, March 17. Thomas plans to plant 7,000 onions and 1,200 garlic bulbs this season. Coleman and Laning are working for her this season.

Stephanie Thomas, center, co-owner of Spring Creek Farm near Baldwin City, works with Audrey Coleman, left, and Marc Laning, right, to put compost on a garden area Wednesday, March 17. Thomas plans to plant 7,000 onions and 1,200 garlic bulbs this season. Coleman and Laning are working for her this season. by Jon Goering

To help, Linda Cowden, produce manager at The Merc, put up a sign next to her produce. The sign had information about Thomas and her growing practices. Cowden displays signs for all of the local farmers, so customers can make informed choices.

Cowden said her customers prefer organic products and are willing to pay more. For tomatoes, a conventional farmer may get $1.25 per pound compared to between $1.50 and $1.75 for organic.

Costs of certification

The prices are higher because there are more costs, labor and paperwork involved in becoming certified, and that’s why it’s tough for small farmers, like Thomas, to get certified.

Farmers have to pay between $750 and $900 per year to have their farm inspected. Thomas said the costs would eat up about 15 percent of her profits.

“You can’t be a small local grower and afford certification. You have to take it to the next level of operation and that excludes a lot of people,” she said.

Stephanie Thomas, of Spring Creek Farm, right, and Audrey Coleman, Lawrence, get ready for gardening season Wednesday, March 17, 2010.

Stephanie Thomas, of Spring Creek Farm, right, and Audrey Coleman, Lawrence, get ready for gardening season Wednesday, March 17, 2010. by Jon Goering

Thomas estimated she needs to make at least $20,000 annually to justify the costs of certification and to do that she needs to expand. That requires more workers and machinery. Her and her husband, Tom Maiorana, own Spring Creek Farm and they have two part-time employees. Everything is planted and picked by hand.

“Right now, I am kind of between a rock and hard place. My produce is organic, but if it says organic, I can actually be fined,” Thomas said.

This year, she decided to work on expanding her business and lean toward certification in 2011. Once again, her produce will be labeled conventional.

‘Know your farmer’

Fortunately for her, the demand for locally-grown produce is larger than what farmers can supply. Thomas is turning down customers despite not being certified.

She also believes more shoppers are figuring out she grows organic, despite what the labels say.

“If you want organic food, know your farmer,” she advised.

Spring Creek Farm worker Audrey Coleman, foreground, waits for owner Stephanie Thomas. The two were putting down compost Wednesday, March 17, before planting thousands of onions. Thomas has been growing organic produce for five years. She sells her products at The Community Mercantile in Lawrence and at the Lawrence Farmers' Market, among other places.

Spring Creek Farm worker Audrey Coleman, foreground, waits for owner Stephanie Thomas. The two were putting down compost Wednesday, March 17, before planting thousands of onions. Thomas has been growing organic produce for five years. She sells her products at The Community Mercantile in Lawrence and at the Lawrence Farmers' Market, among other places. by Jon Goering

That’s likely why Bob Lominska, of Hoyland Farm, didn’t lose sales when he dropped his certification in 2008. He’s been farming organic for more than 30 years just north of Lawrence and people have grown to know him. His farm had been certified since 1994.

“The integrity of the farmer is really, really important,” he said.

He described the certification process as time-consuming with lots of paperwork, but he also learned a lot along the way. He said growing organic isn’t just about being chemical-free, but proper crop rotations, soil conversation and entomology, among other things.

“I wouldn’t try to talk anyone out of going through the process,” he said.

Bob Lominska, owner of Hoyland Farm near Lawrence, listens as Satoko Miyoshi translates for Yoshinori Kaneko, right, in June 2009. Kaneko is explaining how he grows strawberries in this tunnel.

Bob Lominska, owner of Hoyland Farm near Lawrence, listens as Satoko Miyoshi translates for Yoshinori Kaneko, right, in June 2009. Kaneko is explaining how he grows strawberries in this tunnel.

He said the main reason he dropped the certification was because his family is acquiring more land and he couldn’t verify that it had met organic standards for the past few years. Therefore, they would have to separate the produce and implement measures to make sure the conventional products did not touch the organic products. He would need separate tools and coolers.

“It’s like the cooties would jump from one box to the other,” he said, laughing. “So, that was the real tipping point for us.”

Lominska said he is still keeping meticulous records in case he applies for re-certification.

However, justifying the costs is tough. He said he could pay $750 to one person for a one-time certification inspection. Or, he could pay someone $7.50 an hour for 100 hours of labor.

“That’s a lot of weeding and work that could be done,” he said.

Dan Nagengast, director of the Kansas Rural Center, dropped his organic certification during the past few years. He said he hasn’t had a problem selling his products —mostly fresh cut flowers — either.

He thinks certification is more important for those with large farms, but wouldn’t discourage anyone from becoming certified.

Lynn Byczynski and her husband. Dan Nagengast, load up for a delivery of flowers from their 20-acre farm south of Lawrence, in 2008.

Lynn Byczynski and her husband. Dan Nagengast, load up for a delivery of flowers from their 20-acre farm south of Lawrence, in 2008. by Richard Gwin

“If you are larger and you want your food to carry the connotation and understanding of how it was grown without using synthetic pesticides then I think it’s way more important,” he said.

Cowden, of The Merc, said she has 30 local farmers signed up to provide produce this year. Seven of them don’t use any chemicals, but only four are organic certified.