tag:blogger.com,1999:blog-64468291311222077212024-03-04T14:23:40.443-06:00Cedar Valley Sustainable FarmThis blog is about our sustainable farm and meat CSA. We post recipes, talk about what's happening on the farm, discuss issues of sustainability, and share our thoughts on America's move to a more sustainable "pastoral economy."Unknownnoreply@blogger.comBlogger59125tag:blogger.com,1999:blog-6446829131122207721.post-48258666991557637182013-01-24T14:14:00.000-06:002013-01-24T14:14:43.718-06:00January Newsletter<br />
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<b>Dear Beth,</b></div>
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<span face="Arial, Helvetica, sans-serif" size="1">Happy New Year! This time of year always brings about the urge to reflect and look ahead. In that spirit I'll share some of the highlights of 2012 and our plans for 2013. January finds us all fighting colds, and planning for a </span>relatively busy few months.</div>
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<span face="Arial, Helvetica, sans-serif" style="font-family: Arial, Helvetica, sans-serif;">One of our new year's resolutions for the farm is better customer communication. We'll be launching some separate, special topic newsletters later this month. You'll get a announcement that will allow you to sign up for any that you're interested in. (Sneak preview...I think the cooking one will be popular!) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We're also really looking forward to the first <a href="http://r20.rs6.net/tn.jsp?e=001VqytPYrfTKvNLbpWduVMxIo6gTo1wTeIOVcNaTgFSI7vhuO4ndxveDbeD6AB05L7OAm-_bfW8bqoNTnVjhT8cMkkC0fqrvhcgYYd7_FU2qZsLGGnO2Qj9hGjmLpvcaBnuyUX-SFwNosfrCBAh76J4A==" shape="rect" style="color: #2e1206;" target="_blank">Ottawa Soup & Bread</a> night. We're helping to organize this event (inspired by <a href="http://r20.rs6.net/tn.jsp?e=001VqytPYrfTKvNLbpWduVMxIo6gTo1wTeIOVcNaTgFSI7vhuO4ndxveDbeD6AB05L7OAm-_bfW8boq2JvtdN7kR-xoELVwGiHvqP7ZsBjeduh9vVw0vB3XVQ==" shape="rect" style="color: #2e1206;" target="_blank">Soup & Bread</a> at the <a href="http://r20.rs6.net/tn.jsp?e=001VqytPYrfTKvNLbpWduVMxIo6gTo1wTeIOVcNaTgFSI7vhuO4ndxveDbeD6AB05L7OAm-_bfW8bqoNTnVjhT8cNz0qjOTqWriC2OQacdS21S1QTvOq0O8qg51StEMEpP7" shape="rect" style="color: #2e1206;" target="_blank">Hideout</a>) and we're really excited about the number of people planning to come. If you're in the Ottawa area on January 16, come out to Jeremiah Joe's (5:30-7:30 p.m.) and have some soup!</span></div>
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<span face="Arial, Helvetica, sans-serif" size="2" style="font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">We'll also be cooking & sharing some meat and wine deliciousness at the Naperville WineStyles store on January 19, from 2 - 4 p.m.. Join us for a <a href="http://r20.rs6.net/tn.jsp?e=001VqytPYrfTKvNLbpWduVMxIo6gTo1wTeIOVcNaTgFSI7vhuO4ndxveDbeD6AB05L7OAm-_bfW8bqoNTnVjhT8cMkkC0fqrvhcgYYd7_FU2qZsLGGnO2Qj9n-E2ARh-m1gw8iMU24WyXIzhEWY0pOdQQ==" shape="rect" style="color: #2e1206;" target="_blank">Meat & Wine Tasting</a> event, and invite all your friends in the Naperville area! </span></div>
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<span face="Arial, Helvetica, sans-serif" size="2" style="font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">It's a long newsletter this month, but we hope you find it interesting, there is a lot going on around here!</span></div>
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<span face="Arial, Helvetica, sans-serif" size="2" style="font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Best,</span></div>
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<span face="Arial, Helvetica, sans-serif" size="2" style="font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Beth</span></div>
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<tr><td align="center" colspan="1" rowspan="1" style="color: #2e1206; font-size: 8pt; margin: 0px; padding: 0px 0px 7px;" valign="top"><a href="https://mail.google.com/mail/u/0/?shva=1#13c44c0f56274c59_LETTER.BLOCK43" shape="rect" style="color: #2e1206; font-size: 8pt;">Ottawa Soup & Bread</a></td></tr>
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<b>Chicken Foil Packs</b></div>
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One of our most frequently asked questions about cooking the meat in the share is "What should I do with the chicken?" I was having that conversation with a new member recently when another member offered a GREAT idea! Rachel very generously took the time to write her method up, so I can share it with all of you...enjoy!</div>
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This works well with a half chicken on the bone. If I only have a whole I'll cut it in half. I'll do up to three at a time and season them all differently. May need to cook a bit longer if oven is really full. I'll do this on a Sunday afternoon or evening since I'm generally puttering around the kitchen anyway.</div>
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Place chicken on large square of tinfoil. Season as desired then wrap the foil up around the chicken with a small vent at the top. As if it were a crab rangoon or purse dumpling. Bake in the oven at about 375 for 45mins to 1hr depending on size of chicken. I pierce with a knife at the joint and make sure juices run clear to check it's done. All the juice is staying in that foil pouch anyway so you're not loosing moisture. Allow chicken to cool in foil pouch. Close foil over top so it's sealed and store in fridge until you want to eat it. Shred off the bone and you're done. Great for pastas, stir fry or fry rice, salads, soup, tacos - anything in a South American vein works well. </div>
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<a href="http://r20.rs6.net/tn.jsp?e=001VqytPYrfTKvNLbpWduVMxIo6gTo1wTeIOVcNaTgFSI7vhuO4ndxveDbeD6AB05L7OAm-_bfW8bqYHG6k_ev8q5YAP_5aR5KU9xJQQOJUarOtpCuSMV7Cyqp6bqAn84QDpxdyRrcl97BKahnvkbjsYU9pbx2hPeXmOHDJj4KMGeNzb2Ppe6a-4w==" shape="rect" style="color: #222222;" target="_blank">Click here for some notes from Heather, and her yummy seasoning combinations!</a></div>
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<b>2012 Highlights</b></div>
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<span style="font-size: 12px;"><b>Throughout the year, an ongoing highlight was bringing great meat to you, our wonderful members. We could not do any of this without you and we want to say thanks, as always for making what we do possible. We didn't become farmers because we were activists, but we've become activists because we see the need for more farmers, more infrastructure and more consumers w</b></span></div>
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<b><span style="font-size: 12px;">ho have access to good clean and fair food. </span></b></div>
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<b>Winter 2012<b style="font-size: 11px;"> </b></b></div>
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<span face="Arial, Helvetica, sans-serif" size="2" style="font-size: 9pt;">In January we added 3 new delivery locations, at the Lakeview and Edgewater locations of Uncommon Ground Restaurant and in south suburban Frankfort. </span></div>
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<span face="Arial, Helvetica, sans-serif" size="2" style="font-size: 9pt;">Jody and Duncan attended the MO</span><span face="Arial, Helvetica, sans-serif" size="2" style="font-size: 9pt;">SES conference in Feb. and had a great time hanging out with friends (and I </span><span style="font-size: 9pt;">think Jody went to some workshops too :-) Jody accepted a leadership position on the board of the IL Food Farms & Jobs Council.</span></div>
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<span face="Arial, Helvetica, sans-serif" size="2" style="font-size: 9pt;"><a href="http://r20.rs6.net/tn.jsp?e=001VqytPYrfTKvNLbpWduVMxIo6gTo1wTeIOVcNaTgFSI7vhuO4ndxveDbeD6AB05L7OAm-_bfW8bqYHG6k_ev8q5YAP_5aR5KU9xJQQOJUarOtpCuSMV7Cyqp6bqAn84QDpxdyRrcl97CYWbHXotirikb-JLTdKn6tWV7XqriuhDs=" shape="rect" style="color: #2e1206;" target="_blank">To read the rest of the 2012 recap, click here.</a></span></div>
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<strong>CVSF 2013 Living, Learning, and Leading</strong></div>
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<strong>What's going on...on and off the farm?</strong></div>
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<strong>In 2013, we are refocusing on our core - Family, Community, and CVSF</strong></div>
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<a href="http://r20.rs6.net/tn.jsp?e=001VqytPYrfTKvNLbpWduVMxIo6gTo1wTeIOVcNaTgFSI7vhuO4ndxveDbeD6AB05L7OAm-_bfW8bqYHG6k_ev8q5YAP_5aR5KU9xJQQOJUarOtpCuSMV7Cyqp6bqAn84QDpxdyRrcl97DvPO5l3pTotKq_2-I9-Xr4yywGLPElMjzIuyg8dD22gg==" shape="rect" style="color: #1155cc;" target="_blank">Conferences, projects, races, new delivery locations, read about all these and more!</a><div style="font-size: 9pt;">
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Whew! Here's to a productive 2013 for all of us!</div>
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<b>Ottawa Soup & Bread</b></div>
Tonight is the first Ottawa Soup & Bread, organized by members of our Greenfarmers group, inspired by <a href="http://r20.rs6.net/tn.jsp?e=001VqytPYrfTKvNLbpWduVMxIo6gTo1wTeIOVcNaTgFSI7vhuO4ndxveDbeD6AB05L7OAm-_bfW8boq2JvtdN7kR-xoELVwGiHvqP7ZsBjeduh9vVw0vB3XVQ==" shape="rect" style="color: #1155cc;" target="_blank">Soup & Bread at the Hideout</a>.</div>
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The soup is made and the bread is baked! We're looking forward to a fun evening. If you're in the area come join us! </div>
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Jan. 16, 5:30 - 7:30 at Jeremiah Joe's in downtown Ottawa.</div>
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<b>Wine & Meat Tasting in Naperville</b></div>
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On Jan. 19 (Saturday) we'll be at WineStyles in Naperville to share samples of two of our favorite dishes from Cedar Valley's kitchen (Lemon Caper Chicken and Italian Sausage Risotto) paired with wonderful wines selected by our delivery host, and member, Marty Dahl.</div>
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<span size="2" style="font-size: 9pt;"><b>CSA Fair & Farmer Talent Show</b></span></div>
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<span style="font-size: 12px;">This isn't your usual"'Know Your Farmer" event! You'll get to learn about some awesome CSAs and see the farmers in a whole new way! </span></div>
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<span style="font-size: 12px;">Jody will be doing performance art, on stage, there will be a sewing machine. I can't say anymore, it will have to be seen to be believed!</span></div>
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<span style="font-size: 12px;"><a href="http://r20.rs6.net/tn.jsp?e=001VqytPYrfTKvNLbpWduVMxIo6gTo1wTeIOVcNaTgFSI7vhuO4ndxveDbeD6AB05L7OAm-_bfW8bqoNTnVjhT8cMkkC0fqrvhcgYYd7_FU2qZsLGGnO2Qj9ggVbPPMQTkLm4DVKXFaohMjMunYRBmHsQ==" shape="rect" style="color: #1155cc;" target="_blank">Band of Farmers CSA Fair & Talent Show</a> </span></div>
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<tr><td align="center" colspan="1" rowspan="1" style="font-family: Arial, Helvetica, sans-serif; font-size: 9pt; margin: 0px; padding: 7px 8px;" valign="top">Cedar Valley Sustainable Farm | <a href="tel:815-431-9544" style="color: #1155cc;" target="_blank" value="+18154319544">815-431-9544</a> | <a href="mailto:cdrvalleyfarm@gmail.com" shape="rect" style="color: #2e1206; font-size: 8pt;" target="_blank">cdrvalleyfarm@gmail.com</a> |<a href="http://r20.rs6.net/tn.jsp?e=001VqytPYrfTKvNLbpWduVMxIo6gTo1wTeIOVcNaTgFSI7vhuO4ndxveDbeD6AB05L7iiTVwU-sVxooyArILtGHEazgCaBg2R8_DkMA0DtU_DhWyENjIusg_g==" shape="rect" style="color: #2e1206; font-size: 8pt;" target="_blank">www.cedarvalleysustainable.com</a><br />1985 North 3609th Road<br />Ottawa, IL 61350</td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-59633703648583652412013-01-16T12:19:00.000-06:002013-01-16T12:19:19.618-06:00Chicken For the Week<div class="separator" style="clear: both; text-align: center;">
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One of our most frequently asked questions about cooking the meat in the share is "What should I do with the chicken?" I was having that conversation with a new member recently when another member offered a GREAT idea! Rachel very generously took the time to write her method up, so I can share it with all of you...enjoy!</div>
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This works well with a half chicken on the bone. If I only have a whole I'll cut it in half. I'll do up to three at a time and season them all differently. May need to cook a bit longer if oven is really full. I'll do this on a Sunday afternoon or evening since I'm generally puttering around the kitchen anyway.</div>
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Place chicken on large square of tinfoil. Season as desired then wrap the foil up around the chicken with a small vent at the top. As if it were a crab rangoon or purse dumpling. Bake in the oven at about 375 for 45mins to 1hr depending on size of chicken. I pierce with a knife at the joint and make sure juices run clear to check it's done. All the juice is staying in that foil pouch anyway so you're not loosing moisture. Allow chicken to cool in foil pouch. Close foil over top so it's sealed and store in fridge until you want to eat it. Shred off the bone and you're done. Great for pastas, stir fry or fry rice, salads, soup, tacos - anything in a South American vein works well. </div>
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Notes- You will never get crispy skin doing this. But you will get fat and moisture. I just peel the skin off before I shred the meat. Also, the juices and fat will congeal at the bottom of the foil packet. I'll heat that gel up in a pan and use that instead of oil or butter if I'm reheating the chicken. That gel adds yummy flavor to pasta sauces, too. You can leave seasoning large - whole garlic cloves, a whole chipotle pepper etc because they are in such cozy quarters with the chicken so the flavor will permeate and be lovely. A lot of those larger seasonings can be added to the end dish.</div>
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These are my favorite seasonings for the pouches...all plus salt, pepper and a little rub of oil.</div>
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Half a lemon, big sprigs of rosemary and/or thyme or a good TBSP of dry herbs, and whole, peeled garlic cloves. </div>
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Lots of grated ginger, sesame oil, Chinese 5 spice and a big squirt of Sriracha.</div>
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Packet of taco seasoning, a halved lime, and a TSP of adobo sauce.</div>
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Olives, sun dried tomatoes (fresh tomatoes do not do well!), and a TSP of dried tarragon. Reconstitute it all with some white wine and add the shredded chicken for a very yummy pasta sauce.</div>
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Hope you like it! I was finding myself putting off making the chicken because I didn't have time in the evenings. This makes life so much easier.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-62662256960456957802013-01-15T15:30:00.001-06:002013-01-15T15:30:14.267-06:00Looking Ahead to 2013<br />
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CVSF 2013 Living,
Learning, and Leading </div>
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What’s going on…on
and off the farm?</div>
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In 2013, we are refocusing on our core – Family, Community,
and CVSF. </div>
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As many of you know we are trying to purchase this farm…that
process is ongoing. We’re finding that this entails MANY moving parts. To
borrow a relationship term, it’s complicated. We’re persevering while staying
open to other paths to securing our farming future. Long-term land tenure is a
HUGE issue across agriculture and an area of common ground between conventional
and sustainable producers. Through his position on the Illinois Local, Food,
Farms, and Jobs Council, Jody hopes to influence policy that addresses the
whole while learning ways to solve our very small piece. We’ll keep you posted.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvuPzPIeV4nBMrBY7hWVAxw_vHmqhol1UimNHh_jbfWOC0r5fkyu2TVU_w10BegUR5ges2y88iov3g21lQNUJd2KyY9cyfOBZMXws4_asqVBpcs8Tdgd5xoTi_y96n-HUj46JWCJfZF_E/s1600/soup+%2526+bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvuPzPIeV4nBMrBY7hWVAxw_vHmqhol1UimNHh_jbfWOC0r5fkyu2TVU_w10BegUR5ges2y88iov3g21lQNUJd2KyY9cyfOBZMXws4_asqVBpcs8Tdgd5xoTi_y96n-HUj46JWCJfZF_E/s200/soup+%2526+bread.jpg" width="200" /></a></div>
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January 16 will mark the first (of hopefully many) Ottawa
Soup & Bread event. CVSF, along with Growing Home Farm and Breslin Farms
are hosting a soup supper at Jeremiah Joe in Ottawa. We've been guest chefs at Martha
Bayne’s <a href="http://soupandbread.net/">Soup & Bread</a> event in
Chicago, and felt it was time for us to bring it to Ottawa. We've gotten a
great response so far, including a nice article in our <a href="http://mywebtimes.com/archives/ottawa/display.php?id=468693">local paper</a>.
On the 28<sup>th</sup>, we’ll return be guest chefs at Chicago Soup &
Bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvWWTElgbBEhlIzCQqyUhHMRb85TBChFn9dE-MmWOFSd1PselN0huDBV8Oyr36TxrX-c4Nc44J-0Nfxkn9MXaez0gnfWADo_L8cVcpnFEj3zztCGNX6DoZlK9BiHFSvcxCRVgBcE07uA_/s1600/winestyles2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvWWTElgbBEhlIzCQqyUhHMRb85TBChFn9dE-MmWOFSd1PselN0huDBV8Oyr36TxrX-c4Nc44J-0Nfxkn9MXaez0gnfWADo_L8cVcpnFEj3zztCGNX6DoZlK9BiHFSvcxCRVgBcE07uA_/s1600/winestyles2.jpg" /></a>On the 19<sup>th</sup>, CVSF will partner with our hosts at
Wine Styles in Naperville for a tasting. We hope to have additional tasting
events at our other sites throughout the year. On the 28<sup>th</sup> we’ll headline
the North Center neighborhood <a href="http://www.northcenterneighborhood.org/">CSA
Night</a> at <a href="http://www.begylebrewing.com/home/">Begyle Brewing</a> –
a new brewer that offers a beer CSA. March 2<sup>nd</sup> takes us back to the <a href="http://www.hideoutchicago.com/">Hideout</a> for a Farmer Talent Show and
CSA Fair. On March 16<sup>th</sup> will be at UIC for the <a href="http://goodfoodfestivals.com/">Good Food Festival</a>. Along with
Peasants Plot and Radical Root farms, we’ll staff the CSA Info – Ask a Farmer
Booth.</div>
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We are working on our presentation materials for the
education events we have next month, and we’re excited to be taking the whole
family to the Upper Midwest Organic Farming Conference at the end of February;
and presenting there for the first time. It’s so nice to fill our heads with
new ideas while connecting with so many friends who are working so hard to
change the world. Plus, the boys get to hang out with friends and play in the
indoor pool!</div>
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All this activity is to grow the farm and the CVSF business.
To that end, we will add a delivery site in the NW Suburbs. Look for details in
our February newsletter. We hope to have a site up and going by the time we do
our March CSA events. Last fall we made the decision to either add a farmers
market or a delivery site to grow. It seemed saner to add a site than another
farmers market, so that’s what we’re doing. We’ll continue our June through
October schedule at the Logan Square Farmers Market.</div>
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In the past few months, Beth has lost two cousins -men whom
we wish we’d known better. We've decided that funerals should not be the sole
event that reconnects a family. A reunion is being planned. In March, we’ll be sending Duncan to Texas to
stay with Jody’s parents for a couple of weeks. Richard did this a couple of
years ago, and it continues a tradition of a grandchild (Duncan will be the
sixth of seven) getting to spend special time with them. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48uB96rl2akHkJFWjflhn4msbQH6L2HqoN0cB3zUZtHe_Ob3IQA7or4OGXf6puhCIXMZrUL-cYEwUm9iZuGvvIL1-xY64VHAkxRLfC_Db7UVI9hjdv65pF5QuaEQe8Yht73L5vBmVB5iK/s1600/Jody+spartan.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48uB96rl2akHkJFWjflhn4msbQH6L2HqoN0cB3zUZtHe_Ob3IQA7or4OGXf6puhCIXMZrUL-cYEwUm9iZuGvvIL1-xY64VHAkxRLfC_Db7UVI9hjdv65pF5QuaEQe8Yht73L5vBmVB5iK/s200/Jody+spartan.jpg" width="200" /></a>Richard continues to play club soccer for the Chicago Magic.
He and Duncan are teaming up for an entry in the Destination Imagination
competition this spring. Beth is their coach mentor. Jack starts basketball at the YMCA this week;
and Jody is looking forward to coaching all three boys in a spring soccer
league. Richard and Duncan will be on the same team for the first time!</div>
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The family is making good use of their winter Y membership
and staying active. Jody is training for a half-marathon in April and will
return to the Spartan Race in July. Several 5k races (in delivery
neighborhoods) are planned as well.</div>
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In the office/at the computer Beth is working on redesign of
our website and is creating our new blog site, Opinionated Peasants. Look for
news of its debut next month. Jody is working hard at getting some great
content written for that venture. Don’t be surprised if he sends out a request
for a guest post now and again!</div>
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On the farm we’re increasing our pig herd, we may add a
couple of cows, and we’ll be training a new set of livestock guardian dogs (to
back fill our current pack) and adopt out a working pair to another farm. One of our females, Sasha, had pups a few
weeks ago. Also, we’ll continue our regular chicken and egg production. That
has, happily, has become routine – as long as we keep getting good help, of
course.</div>
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Whew! Here’s to a productive 2013 for all of us!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-39218319410721005302013-01-10T11:40:00.004-06:002013-01-15T15:04:53.941-06:002012 Highlights<br />
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<b>2012 Highlights</b></div>
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<b><span _mce_style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;" style="font-size: 12px;">Throughout the year, an ongoing highlight was bringing great meat to you, our wonderful members. We could not do any of this without you and we want to say thanks, as always for making what we do possible. We didn't become farmers because we were activists, but we've become activists because we see the need for more farmers, more infrastructure and more consumers w</span></b></div>
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<b><span _mce_style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;" style="font-size: 12px;">ho have access to good clean and fair food. </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHROSjRX5T8ZIZgrIpcOvXsVMRyaBCmGUV3I9OHZYJbDqGc9vflXiUtAv7J4P0LYEmdjneQYh8aqcfJcB8JibZPP2XI3KT7EGPcxGVOyG-U48XTUI7anIGHtGZeKxtduzJQTdT42iGs7tE/s1600/P1010233.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHROSjRX5T8ZIZgrIpcOvXsVMRyaBCmGUV3I9OHZYJbDqGc9vflXiUtAv7J4P0LYEmdjneQYh8aqcfJcB8JibZPP2XI3KT7EGPcxGVOyG-U48XTUI7anIGHtGZeKxtduzJQTdT42iGs7tE/s320/P1010233.JPG" width="320" /></a><b>Winter 2012<b _mce_style="font-family: Arial, Helvetica, sans-serif; font-size: 11px;" style="font-size: 11px;"> </b></b></div>
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<span _mce_style="font-family: Arial, Helvetica, sans-serif; font-size: 9pt;" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In January we added 3 new delivery locations, at the Lakeview and Edgewater locations of Uncommon Ground Restaurant and in south suburban Frankfort. </span></div>
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<span _mce_style="font-family: Arial, Helvetica, sans-serif; font-size: 9pt;" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Jody and Duncan attended the MO</span><span _mce_style="font-family: Arial, Helvetica, sans-serif; font-size: 9pt;" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">SES conference in Feb. and had a great time hanging out with friends (and I </span><span _mce_style="font-size: 9pt;" style="font-size: 9pt;">think Jody went to some workshops too :-) Jody accepted a leadership position on the board of the IL Food Farms & Jobs Council.</span></div>
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<b>Spring 2012</b></div>
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<span _mce_style="font-family: Arial, Helvetica, sans-serif; font-size: 9pt;" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">The whole family had a great time at the InHome (homeschool) conference in March. And later that month Beth traveled to Memphis to speak at the National Women in Agriculture Education conference. While she was gone Jody & the boys went to Springfield to participate in Illinois Stewar</span><span _mce_style="font-size: 9pt;" style="font-size: 9pt;">dship Council's annual Local Food Lobby Day. </span></div>
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<span _mce_style="font-size: 9pt;" style="font-size: 9pt;"> In April our meat chickens began arriving, launching us into the annual busyness that is know here as "Chicken Season" </span></div>
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<span _mce_style="font-size: 9pt;" style="font-size: 9pt;">In May Jody helped select grant recipients for the first annual FACT Fund-a-Farmer grants. (Deciding among worthy projects to give money to is tough work, but fun!) </span></div>
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<b>Summer 2012</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehZYiCEoDhuk6CrlK3OChjpfquP44mE3YjkF6zPyCwl4-z1u78JfI-iHQnaWC_twFD84Fe4-MGeC48Fc5G5W3wC0KEXl3bftnqptv3f6AIgPmhoCEWb9qTFWxQzpFlwGFX8JDXmDsbeUD/s1600/P1010780.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehZYiCEoDhuk6CrlK3OChjpfquP44mE3YjkF6zPyCwl4-z1u78JfI-iHQnaWC_twFD84Fe4-MGeC48Fc5G5W3wC0KEXl3bftnqptv3f6AIgPmhoCEWb9qTFWxQzpFlwGFX8JDXmDsbeUD/s320/P1010780.JPG" width="320" /></a><span _mce_style="font-family: Arial, Helvetica, sans-serif; font-size: 9pt;" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span><br />
<span _mce_style="font-family: Arial, Helvetica, sans-serif; font-size: 9pt;" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">June brought more of the usual...more deliveries, more chickens, more soccer, more heat...repeat. </span></div>
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<span _mce_style="font-family: Arial, Helvetica, sans-serif; font-size: 9pt;" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Then July - Inn Serendipity Reunion *YEAH*! Our annual 4th of July trip to spend a few days visiting friends, camping, and generally relaxing. Thanks to our FANTASTIC staffer Justin, we were able to be away and know that the animals were well cared for, even in the extreme heat. July was also notable for Richard's week in Chicago, interning at the Field Museum (made possible by members Barbara & Neal). </span></div>
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<span _mce_style="font-family: Arial, Helvetica, sans-serif;" style="font-family: Arial, Helvetica, sans-serif;"><span _mce_style="font-size: 9pt;" style="font-size: 9pt;">August saw Duncan go to his first sleep away camp (Mom was more worried about it then he was.), LOTS more heat, and very little rain. The drought's impact on our farm was mitigated by a great deal of extra work keeping chickens </span><span _mce_style="font-size: 12px;" style="font-size: 12px;">supplied</span><span _mce_style="font-size: 9pt;" style="font-size: 9pt;"> with cool water. It was a tough summer, but overall we did OK.</span></span></div>
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<b style="font-size: 10pt;">Fall 2012</b></div>
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<span _mce_style="font-size: 9pt; font-family: Arial, Helvetica, sans-serif;" style="font-size: 9pt;">September brought the VERY EXCITING news that Beth would get to attend Terra Madre as a delegate. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_Fx7eIVVVPP64XGaHUs6UgyLwcMSbohJpqq9fad31xzNnrygirLPU8Vsml64i50QbzA0beEAL41s20q9EOB2eAQCMHYOs7SaQ6iR7ezrUlcMPDgg9-e4v_oCyktIQMO-R5rnXEJiNj20/s1600/P1020627.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_Fx7eIVVVPP64XGaHUs6UgyLwcMSbohJpqq9fad31xzNnrygirLPU8Vsml64i50QbzA0beEAL41s20q9EOB2eAQCMHYOs7SaQ6iR7ezrUlcMPDgg9-e4v_oCyktIQMO-R5rnXEJiNj20/s320/P1020627.JPG" width="320" /></a></div>
<span _mce_style="font-size: 9pt;" style="font-size: 9pt;">Then in October (while she was gone) Jody completed a grueling 9 mile mud and </span><span _mce_style="font-size: 12px;" style="font-size: 12px;">obstacle filled Spartan Race in a very respectable time (just under 3 hours).</span></div>
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<span _mce_style="font-size: 12px; font-family: Arial, Helvetica, sans-serif;" style="font-size: 12px;">In November the family spent a day at the Chicago Toy & Game Show, where Duncan participated in the Young Inventor's Challenge. We had a great time, and got a jump on Christmas shopping!</span></div>
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<span _mce_style="font-size: 12px; font-family: Arial, Helvetica, sans-serif;" style="font-size: 12px;">Finally, December found us presenting to the State-line Farm Beginnings class and participating in Illinois Stewardship Alliance's annual meeting. </span></div>
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<span _mce_style="font-size: 12px; font-family: Arial, Helvetica, sans-serif;" style="font-size: 12px;">As always, a busy, hectic, fun filled, fulfilling year!</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-25902958330026113952012-10-12T11:47:00.003-05:002012-10-12T11:49:17.818-05:00Dear reader: what do you want to know about sustainable farming?<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: left;"><b><i>.......and more specifically, what would you like to know as it pertains to meat?</i></b></span></div>
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Please post your questions as a comment.</div>
<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6446829131122207721.post-64224651595111624052012-09-26T07:27:00.002-05:002012-10-12T10:04:35.689-05:00Terra Madre.. Why a donate button?<div class="separator" style="clear: both; text-align: center;">
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In my last post, I spoke of Beth's impending trip to Terra Madre and included a "Donate Now" PayPal button to help raise some money to defray some of the costs of the trip.<br />
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Some readers may ask "Why ask for money?" "It's your choice to go, shouldn't you pay for it?" Indeed, these are questions that Beth wrestled with in making the decision on whether or not to go to Terra Madre. The fact that Slow Food Chicago is already footing a good part of the bill made Beth hesitate to pass the hat herself.<br />
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But... the funds from Slow Food Chicago exist because of <i>their</i> fundraising. They raise money to send local food leaders to Terra Madre because it is important that their community is represented by articulate, knowledgeable, and passionate food producers that understand the issues of our region, AND because those leaders will use what they learn in Italy to further the Slow Food cause when they get home. Beth is such a leader...and why she was chosen as a delegate.<br />
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Beth will represent the Slow Food community at Terra Madre. She will, also, represent the Cedar Valley Sustainable Farm community. Although there are definitely intersections of the two, we decided it was appropriate to allow the CVSF community to be able to support Beth's efforts as well. After all, isn't that what our agriculture is all about?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-69531144338254012162012-09-17T10:34:00.001-05:002012-09-17T10:36:36.094-05:00Terra Madre Redux<div class="separator" style="clear: both; text-align: center;">
<a href="https://encrypted-tbn0.google.com/images?q=tbn:ANd9GcRn-IkLFveUnUpXOdFZ7HJvF68fUCyMSEtqZgHPoD4lL12dnvXgcw" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="https://encrypted-tbn0.google.com/images?q=tbn:ANd9GcRn-IkLFveUnUpXOdFZ7HJvF68fUCyMSEtqZgHPoD4lL12dnvXgcw" width="320" /></a></div>
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Okay... So back in the spring Beth and I each applied to be delegates to Slow Food's biennial conference in Torino, Italy. Beth was selected as an alternate - I unfortunately didn't make the cut at all.<br />
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Beth viewed her "alternate" status as a pretty firm "no" as who would give up a trip to northern Italy? As the busyness of spring and summer on the farm and at the farmers market and at soccer practices and various points in between, we pretty much forgot about Terra Madre.<br />
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Well.......<br />
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.... about a month ago, Beth received word that spaces for alternates had opened up, and we had to make a decision about whether or not she would take one and go.<br />
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For me it was a no-brainer, "You're going!"<br />
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Beth went back and forth for about 24 hours weighing the pros and cons of going. With overwhelming support of family, friends, and farming colleagues the pros soon outweighed the cons - by a long shot.<br />
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Never the less, learning about an international trip with just 8 weeks notice adds some logistical and scheduling challenges -farm chores still need to get done, kids need to be fed, clothed, etc, and markets attended - as well as some financial decisions..,.<br />
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Although the Chicago Slow Food chapter is very generously providing much of the funding for the trip there will undoubtedly be additional costs. A rough estimate is that the trip will cost about $600 above the support from Slow Food Chicago. We've been saving for a family trip this fall and can reallocate those funds to Terra Madre and just delay our family trip until spring.<br />
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Another thought is to raise some of the money from our community of farm supporters, hence the Pay Pal donate button below. For everyone who donates and provides a mailing address, Beth will send a postcard from Torino. Beth will blog about her trip; and we are brainstorming ideas of how she can share her story with supporters when she returns. A "farm dinner" is one of the primary ideas at this point; of course we are open to suggestions!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-63989180110481567252012-05-08T10:12:00.000-05:002012-10-12T11:32:34.286-05:00Crock Pot Packs<div class="separator" style="clear: both; text-align: center;">
<a href="http://images5a.snapfish.com/232323232%7Ffp63549%3Enu=4296%3E8%3C6%3E257%3EWSNRCG=35338594%3C9348nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://images5a.snapfish.com/232323232%7Ffp63549%3Enu=4296%3E8%3C6%3E257%3EWSNRCG=35338594%3C9348nu0mrj" width="320" /></a></div>
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A couple of weeks ago I saw an idea going around Pinterest that looked interesting, make ahead crock pot meals. I liked it! I love using the crock pot, it's almost like someone else made dinner, and I often cook things like spaghetti sauce and soup in big batches to put some in the freezer. So I decided to give it a go.<br />
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First stop, gather the ingredients. I started with recipes from a couple of different sites (although I never follow recipes exactly, these are pretty close to what I did).<br />
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I made a total of 5 different recipes from these two sites:<br />
<a href="http://www.ringaroundtherosies.net/2012/02/freezer-cooking.html">http://www.ringaroundtherosies.net/2012/02/freezer-cooking.html</a>
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<a href="http://mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/">http://mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/</a>
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I made <a href="http://www.ringaroundtherosies.net/2012/02/freezer-cooking.html" target="_blank">Teriyaki Chicken</a>, <a href="http://mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/" target="_blank">Healthy Mama BBQ Chicken</a>, <a href="http://www.ringaroundtherosies.net/2012/02/freezer-cooking.html" target="_blank">Peppers & Sausage</a>, <a href="http://www.ringaroundtherosies.net/2012/02/freezer-meals-part-2.html" target="_blank">Beef Fajita,</a> and <a href="http://www.ringaroundtherosies.net/2012/04/more-freezer-cooking-meals-part-3.html" target="_blank">Cilantro Lime Chicken.</a> (These all link to the blogs where the recipes are, you'll have to scroll down each page to the right spot.)<br />
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<a href="http://images5a.snapfish.com/232323232%7Ffp635%3C6%3Enu=4296%3E8%3C6%3E257%3EWSNRCG=35338594%3C5348nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://images5a.snapfish.com/232323232%7Ffp635%3C6%3Enu=4296%3E8%3C6%3E257%3EWSNRCG=35338594%3C5348nu0mrj" width="320" /></a></div>
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Next it was time to do the prep. This is the step that makes this worthwhile. It took me about an hour and a half to wash, peel and chop everything, which is quite a while, but now I <b>don't</b> have to do that each time I want to start a meal in the slow cooker.<br />
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It took about another hour to make sauces and assemble the bags. Regardless of the recipes (told you I didn't follow them exactly!) I <b>did not</b> add any of the meat. I just put in the veggies, sauces and seasonings for each meal into a ziplock freezer bag and labeled each. <br />
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I use our meat, of course, so that means no boneless, tasteless chicken breasts, but the recipes work great with whole or half chickens in the crock pot. It just means that when you serve them you're pulling the meat off the bones. (We usually just do it as we eat, but you could bone the chicken and put the meat back in the pot before you serve.)<br />
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<span style="text-align: left;">Finally, the clean up. It looked bad, but really only took about half an hour. All together I prepared 10 meals in about 3 hours. That works out to about 18 minutes per home-made, veggie-filled, processed-food-free meal! It takes just a few minutes to put the meal in the slow cooker and dinner time clean up is easy too, just one pot.</span></div>
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<span style="text-align: left;">This is definitely an experiment I'll repeat!</span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6446829131122207721.post-46370952848678615772012-04-25T15:31:00.001-05:002012-04-25T15:31:48.764-05:00U is for Uncommon Ground<a href="http://www.uncommonground.com/" target="_blank">Uncommon Ground</a> (locations in Lakeview and Edgewater) is the creation of Helen and Mike Cameron.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiainB34AOifNuRXVC7F1agnnM7xV1FoDI8SPKqgWJEazEwb9BlykjRvCrWoPgSWbY135GaqN-pXDC28K0h0Wbb-mf6ax5eAZFkKu2Nhb3jntgB_l5sCWcTTPDBcxECOWOBsJROV3i-Qlbj/s1600/Helen+and+Mike+Cameron.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiainB34AOifNuRXVC7F1agnnM7xV1FoDI8SPKqgWJEazEwb9BlykjRvCrWoPgSWbY135GaqN-pXDC28K0h0Wbb-mf6ax5eAZFkKu2Nhb3jntgB_l5sCWcTTPDBcxECOWOBsJROV3i-Qlbj/s1600/Helen+and+Mike+Cameron.png" /></a></div>
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I met Helen at the Food Animal Concerns Trust (<a href="http://www.foodanimalconcerns.org/" target="_blank">FACT</a>) roll-out party for their <a href="http://www.humanefarmfunds.org/" target="_blank">Healthy and Humane Farms Funds</a> grant project, and found that Helen is just about as passionate about local foods and sustainable farming as we are at CVSF.</div>
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Uncommon Ground now hosts a monthly meat CSA drop off at each location. In May, CVSF will provide meat for a Slow Food dinner that will raise money to send delegates to Terra Madre this fall - hopefully Beth and I will be two of thos delegates.</div>
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As you can see our community continues to grow!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-46614433172915813672012-04-25T15:11:00.001-05:002012-04-25T15:17:38.998-05:00T is for Tokarz<div class="separator" style="clear: both; text-align: center;">
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Andrew Tozarz in tradtional shepherd attire.</div>
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Just a couple of years into our farming experience, Beth and I were nearly burnt out, and we considered throwing in the towel and going back to our more conventional careers. Starting any business is stressful and time-consuming. Starting a diverse, sustainable, farm in a sea of corn and soybeans is that, plus it's lonely and isolating. </div>
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An early frost, ended our second season of vegetable CSA a couple of weeks early. To be perfectly honest, we were glad of it. That's how exhausted and discouraged we were. Fortunately, we didn't quit. Rather we regrouped and registered for our first farming conference - a CSA conference in Michigan. Although we'd beeen growing a Community Supported Agriculture business for two years and had cultivated a community of eaters, we hadn't tapped into a community of farmers.</div>
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The Michigan CSA conference showed us just how collaborative and supportive the people involved in sustainable farming truly are. Not only did we learn a lot about making a CSA work, we, also, learned that we weren't alone in our struggles. Not feeling alone was probably just as important as all the new knowledge we brought back. Beth and I credit that first conference with keeping us in farming.<br />
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Still, in our part of Illinois, sustainable farms are few and far between and staying connected in our busyness is not always easy - but it's the connections that keep us going. Over beers one night during the winter of 2008, Larry O'Toole and I concieved the North Central Illinois Farmer Network (aka greenfarmers) to make it easy for farmer like us to connect and support one another. </div>
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So, we started a Yahoo group and invited all the sustainable farmers within a 1 1/2 hour drive to meet at a independent coffee shop in Joliet, IL, which was a central location. We asked everyone to share the invite as widely as they could. One of the farmers that came to that first meeting was Andrew Tokarz.</div>
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Andrew lives in Chicago, but he and a group of entrepreneurial Poles operate a cooperative sheep farm in Lemont, Illinois. The members of the group take turns at the farm caring for everyone's sheep (most have other jobs in the city). Andrew's enterprise is dairy sheep (& amazing sheep-milk cheeses) and Polish Tatras (a rare breed of livestock guardian dogs). </div>
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Jody with our guardian dogs - Sasha, Sophie, & Harry</div>
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At that meeting, we learned that he had a litter of Tatra pups that needed work. As we have every known predator in northern Illinois living (and eating chickens on our farm), it was serendipity. A few weeks later, Sasha and Sophie arrived on the farm. Harry was added last year. We've found them to be incredibly intelligent, friendly to our human visitors, fiercely protective of all our animals. They've definitely earned their kibble over the past four years!<br />
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Beth with Sasha.</div>
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Thanks Andrew!Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6446829131122207721.post-4762846800128421332012-04-24T12:20:00.003-05:002012-04-24T17:16:47.831-05:00S is for SOCCER!<div class="separator" style="clear: both; text-align: left;">
At Cedar Valley Sustainable Farm our farm revolves around food and soccer.</div>
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Richard in goal.</div>
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Sometimes I'm sure which one takes precedence. If you ask our boys, soccer wins hands down. It started a few years ago with Richard in a six week long YMCA indoor league (Jody coached). Since it's grown into a nearly year round endeavor. Last fall Richard joined a travel soccer club that trains 11 months out of the year - he gets July off.</div>
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Duncan (with his game face on).</div>
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Of course, Richards brother, Duncan, followed in his footsteps and started playing two years ago. Last Spring I coached Richard's junior high spring league team - CVSF sponsored the team as well.</div>
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Mendota team picture.</div>
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Earlville team picture</div>
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Duncan at practice.</div>
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Jack's first practice.</div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-19187502349932291352012-04-23T14:47:00.003-05:002012-04-23T14:49:08.639-05:00R is for Richard<div class="separator" style="clear: both; text-align: center;">
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Richard starting the 2nd half of a 3-0 Magic victory.</div>
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Richard is our oldest, and the only child that remembers our lives before moving to the farm. Fortunately, Richard doesn't pine for the the suburbs having become a true farm-kid. Although not as much for an impromptu hike in the woods as his brothers, Richard loves the wide-open spaces of the farm. </div>
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And, although a committed carnivore/omnivore, Richard has deep empathy for our farm animals. If one is hurt or sick, Richard is the first to help. One of our new feeder pigs recently suffered from a rectal prolapse (a very rare occurance where part of the intestine comes outside due to a genetically linked weakness). Richard was the one to help catch it and get it to "hospital" quarters for treatment and recovery. I'm happy to report that the pig has recovered and is back with his mates. When an animal dies (a rarity), Richard grieves the most.</div>
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The farm is not Richard's first priority - that would be soccer (see picture above). About a year ago, he asked if he could play soccer in college. When Beth and I had confirmed that Richard was serious and committed, we researched area Richard tried out for and was accepted by the <a href="http://www.chicagomagic.net/" target="_blank">Chicago Magic.</a> We, also, learned that travel soccer is not cheap. Since last summer, Richard has worked in our meat chicken operation and at farmers markets and deliveries for about 150 hours above his normal chores as his contribution to his club dues. He will do so again this season as well. We are ernormously proud of Richard's commitment to his soccer dreams as well as being an integral part of our farm.</div>
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Richard getting some well earned lounge-time.</div>
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Indoor surfing</div>
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Self-portrait.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-78769047939422158202012-04-23T13:47:00.004-05:002012-04-23T14:51:51.766-05:00Q is for (Pat) Quinn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYdd46xHDgsXPiUzIRpx_oemFRvGjeuQxGev5gRfCNVAQY-Pbun59Gly2I9mfS7cPlNKPU_TZ0GWOMoccr0rU9Mdih12UpHPkXJHqNGdfcHv3JtxmxrmDaBX-HqEcrFYJ-Tc0EqyUxiTP/s1600/pat+quinn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYdd46xHDgsXPiUzIRpx_oemFRvGjeuQxGev5gRfCNVAQY-Pbun59Gly2I9mfS7cPlNKPU_TZ0GWOMoccr0rU9Mdih12UpHPkXJHqNGdfcHv3JtxmxrmDaBX-HqEcrFYJ-Tc0EqyUxiTP/s1600/pat+quinn.jpg" /></a></div>
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Illinois Governor Pat Quinn</div>
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I've mentioned in previous posts that I am a member of the Illinois Local, Food, Farms, and Jobs Council. Council members are appointed by the governor, so I've got a big official certificate signed by the governor.<br />
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In reality, I've had more contact with Lt. Governor Sheila Simon as she chairs the Governor's Rural Affairs Council and as such has taken an interest in the Food Council's work. <br />
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Lt. Governor Sheila Simon meeting with local food advocates.</div>
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Last spring, she hosted a group of local food advocates, after the Illinois Stewardship Alliance sponsored Local Food Awareness Day in Springfield which the whole Osmund family attended.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSY3CtCjDSB7UQ4tyZHb9_Ug50Vfgw2MhVnwP-XYQksM7I9EPsmoPM7mx6jkVMsdovPu5XWnYpPfFGjKPEO9oxf6Nkw63sIgCIPujoA1fDtU_bbwAGm_1bsGbbYaA7lmxw99U_Y9zplGG/s1600/Wes_King_Food_Group_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSY3CtCjDSB7UQ4tyZHb9_Ug50Vfgw2MhVnwP-XYQksM7I9EPsmoPM7mx6jkVMsdovPu5XWnYpPfFGjKPEO9oxf6Nkw63sIgCIPujoA1fDtU_bbwAGm_1bsGbbYaA7lmxw99U_Y9zplGG/s320/Wes_King_Food_Group_001.jpg" width="320" /></a></div>
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Lt. Governor with Beth and Jack</div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-57030498243001837902012-04-19T06:21:00.000-05:002012-04-23T14:51:04.539-05:00P is for picking up chicks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_W3QKaKqYT49-bG_HmH7koHG5g4my8HNFxf8YMjwNcoY9a1Mf30yHZOOF9iHDlJUbIWJjP6eiJu9_ygYv2BNVHXCUsevJeRg2b2oSHmj9RPB_gk4RtXnIkpyzRXvJRmKGU79LP-_Sc4l/s1600/3-28-12+to+4-19-12+256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_W3QKaKqYT49-bG_HmH7koHG5g4my8HNFxf8YMjwNcoY9a1Mf30yHZOOF9iHDlJUbIWJjP6eiJu9_ygYv2BNVHXCUsevJeRg2b2oSHmj9RPB_gk4RtXnIkpyzRXvJRmKGU79LP-_Sc4l/s320/3-28-12+to+4-19-12+256.JPG" width="320" /></a></div>
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Our first group of chicks of the season arrive at the farm today!<br />
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(Beth is off to pick them up at the post office and will post pics of the process of introducing them to their new home.)<br />
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Our chicken season begins with a pre-dawn (5:15 a.m.) call from the local post office letting us know that our chicks have arrived. Yes, just-hatched chicks are sent through the U.S. mail (this practice began in the early part of the 20th century). Security concerns following the 9-11 attacks threatened this practice, but small farmers, backyard chicken keepers, and hatcheries across the country made thousands of calls to their representatives to preserve this tradition - not to mention a lot of jobs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuweDHrxu542UpdorSjmdB7dPE5CqariR6oKWzm04kQykMFY5pQYLx5Y7iJ_dP5MQpRWrdPZmHxr9yaaZY-0UqgOY4oikLLAfNnVDWTU0n-rMEKB7iAgfvzyLrBuBDzlmB0d1X5cWdxkbJ/s1600/3-28-12+to+4-19-12+243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuweDHrxu542UpdorSjmdB7dPE5CqariR6oKWzm04kQykMFY5pQYLx5Y7iJ_dP5MQpRWrdPZmHxr9yaaZY-0UqgOY4oikLLAfNnVDWTU0n-rMEKB7iAgfvzyLrBuBDzlmB0d1X5cWdxkbJ/s320/3-28-12+to+4-19-12+243.JPG" width="320" /></a></div>
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Our van backed in to the loading dock at the post office.</div>
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The chicken boxes on the post office cart.</div>
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Because we pick up hundreds of chicks at a time, we just go to the back of the post office and collect the chicks from the loading dock. We've done this for a number of years, so the post office employees know us well. When Beth picked up this morning they asked, "Where are your helpers?" One or two of our boys usually ride along when we pick up the chicks. They were at grandma and granpa's house this morning.</div>
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Beth taking a couple boxes of chicks from the van.</div>
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Today's order was for 800 meat birds. That's eight boxes (100 chicks each)! As it gets hotter, the number of chicks per box will decrease. Day old chicks need to be at about 90 degrees. Hatcheries gauge packing density by predicted temperatures during shipping and are amazingly good at keeping chicks healthy. In nearly ten years of getting chicks in the mail, we've only had one bad experience - this happened when there was a sudden spring cold snap during transport.</div>
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Beth taking chicks into the brooder.</div>
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Since we've been brooding our chicks in six sided steel boxes four years ago, we've not lost any chicks to predation during brooding! Thanks <a href="http://www.rickbayless.com/foundation/about.html" target="_blank">Frontera Farmer Foundation</a> for funding this project, it has certainly been successful.</div>
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A box of chicks ready to get out.</div>
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Jody showing the chicks their waterer.</div>
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When chicks arrive it is critical that they get water. We hand-dip each chick's beak into the water bowl, so they get a drink and know where the water is.</div>
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Jody demonstrating how to hold a chick safely.</div>
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Chicks at the water bowl.</div>
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A box of chicks is almost as cute as a box of kittens!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7951btKPVKzGuaWy5mRCNrgKAzTBJAgwtQOgFBLSgDymMiRkGcroO1AGMWfnKwLCju-Gbafx8ryXleuD3Zrp2Hnmt9In858xQppe1GejgwFkVgkpagH79O4IG84uv6al8ndsydX7I9T5/s1600/3-28-12+to+4-19-12+260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7951btKPVKzGuaWy5mRCNrgKAzTBJAgwtQOgFBLSgDymMiRkGcroO1AGMWfnKwLCju-Gbafx8ryXleuD3Zrp2Hnmt9In858xQppe1GejgwFkVgkpagH79O4IG84uv6al8ndsydX7I9T5/s320/3-28-12+to+4-19-12+260.JPG" width="320" /></a></div>
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Here are chicks discovering the feeder.</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6446829131122207721.post-31385245284808875892012-04-19T06:20:00.001-05:002012-04-19T07:40:55.688-05:00O is for OsmundThis post is going to be about my dad, Richard Osmund and how important he is to our farm....I need some more time to do it justice so I'm putting this up as teaser. I will flesh it out before the end of the A-Z challenge!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-1830003150137841972012-04-19T06:09:00.002-05:002012-04-19T06:09:33.799-05:00N is for Noonan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHdMtB0RoTHQmx-kvi_QKZmEaedP52DindQ-QCnYKF77urehOYuEL2csKZqi3Wva5ZQMHPyUFAbWYX1jilA4bLsBIHyflLZCjCeMxo5UXehfWxmgO_f1ugjRlKZlNdNaeIs3mGYAqolQd/s1600/033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHdMtB0RoTHQmx-kvi_QKZmEaedP52DindQ-QCnYKF77urehOYuEL2csKZqi3Wva5ZQMHPyUFAbWYX1jilA4bLsBIHyflLZCjCeMxo5UXehfWxmgO_f1ugjRlKZlNdNaeIs3mGYAqolQd/s320/033.JPG" width="320" /></a></div>
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Maggie Noonan and her husband Dean operate <a href="http://www.winestyles.net/evanston" target="_blank">Winestyles</a> in Evanston.<br />
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They host another CVSF drop off and are wonderful people. Dean loves our eggs, and Beth always picks up her favorite malbec (a recommendation of Dean's) when she's there for a delivery!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-45236574306911367332012-04-17T14:31:00.001-05:002012-04-23T14:52:54.977-05:00M is for Marion Street Cheese Market<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQWX1tV2lNy8tHWo_lUhAwPgbrOsCBTPQbKxGvWqIzi9tZa-suNMgZGGRO1F-8oKTvVgrbNr0q5rRcUrqS3uIIocc0j6JhfnKxJ-KvQBhNKyE73YNXpIcx8oj-2NWPI9Sq7FTVgOeKmkA/s1600/marion-logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQWX1tV2lNy8tHWo_lUhAwPgbrOsCBTPQbKxGvWqIzi9tZa-suNMgZGGRO1F-8oKTvVgrbNr0q5rRcUrqS3uIIocc0j6JhfnKxJ-KvQBhNKyE73YNXpIcx8oj-2NWPI9Sq7FTVgOeKmkA/s1600/marion-logo.png" /></a></div>
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As the CVSF meat CSA has grown and we've wanted to add delivery sites, we've looked for places similar to where we've already had success - namely wine and cheese shops. (See my post on <a href="http://cdrvalleyfarm.blogspot.com/2012/04/k-is-for-kellner.html" target="_blank">K is for Kellner</a>).<br />
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One of the best in the Chicago-land area is <a href="http://marionstreetcheesemarket.com/" target="_blank">Marion Street Cheese Market</a>. We're proud to deliver our meat CSA to the best wines shop, cheese shop, and bistro in Oak Park, IL. We are continually impressed by co-owner Eric Larson and executive chef Leonard Hollanders commitment to local, artisansal food and sustainability.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8Al-h333NPJkFMDlI4es-5CAJtLlqo243habPAMJ1Pz2z360I2lR0V2pMy-bxOVO0smv4HCDqorBuHAauAusP_vVw5wXR7B2tltBVGlbcqzkZe7F5eyw-hysliKDX-4PDfWy5-m610j5/s1600/eric+larson.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8Al-h333NPJkFMDlI4es-5CAJtLlqo243habPAMJ1Pz2z360I2lR0V2pMy-bxOVO0smv4HCDqorBuHAauAusP_vVw5wXR7B2tltBVGlbcqzkZe7F5eyw-hysliKDX-4PDfWy5-m610j5/s1600/eric+larson.jpg" /></a><br />
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Eric Larson<br />
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Leonard Hollander<br />
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Leonard Hollander<br />
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Marion Street Cheese Market is a Greeen Certfied Restaurant and recently earned a three star rating (one of only three "three star" Green Restaurants in the region - we, also, deliver to one of the other 3-star rated restaurants in Chicago, you'll learn about them in a future post!)Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6446829131122207721.post-30716350559908519142012-04-13T11:03:00.001-05:002012-04-13T11:04:20.566-05:00L is for Lisa<div class="separator" style="clear: both; text-align: left;">
A couple of years ago, I encouraged Beth to submit a presentation proposal to the <a href="http://www.agrisk.umn.edu/wia/Conferences/WIA2010/default.aspx" target="_blank">National Women in Agriculture Conference</a> being held in Baltimore, Maryland (this annual conference is hosted by <a href="http://extensionrme.org/default.aspx" target="_blank">USDA's Extension Risk Management Education</a> service which focuses mainly on conventional producers). Women are grossly under-represented in agriculture, and women in sustainable farming are virtually unknown in convential agriculture circles. </div>
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Fortunately, this is beginning to change as Beth and other innovative farm women are stepping into leadership roles and sharing their stories. One such woman is Lisa Kivirist, whom Beth met and bonded with while in Baltimore, and on a bus ride into Washington, D.C. for the Women on Working Lands seminar.</div>
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Lisa Kivirist</div>
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Lisa, her husband John Ivanhko, and their son Liam operate <a href="http://www.innserendipity.com/" target="_blank">Inn Serendipity</a> , a bed and breakfast in south-western Wisconsin. Lisa and John are eco-entrepreneurs running their inn completely off the grid with integrated solar and wind power system. They, also, produce vegetables for their guests in organic garden plots.</div>
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Needless to say, Beth and Lisa hit it off and became fast friends. For the past two years, the Osmund family has joined Lisa and family for a 4th of July reunion. This past month, Beth and Lisa traveled together for the <a href="http://www.extensionrme.org/conferences/2012/default.aspx" target="_blank">2012 Women in Agriculture Conference</a> where they both presented. Beth was, also, on a panel that Lisa moderated.</div>
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Not only are they innkeepers, Lisa and John are writers and educators. Their latest writing project is the local foods cookbook, <a href="http://innserendipity.com/farmsteadchef/" target="_blank">Farmstead Chef</a>. (One of CVSF's favorite recipes - Italian Sausage Risotto is featured in it.) The Inn Serendipity team are frequent farm conference speakers, and Lisa has been involved in the <a href="http://www.mosesorganic.org/womensproject.html" target="_blank">Rural Women's Project</a> for the past several years. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoiV7JqUfNhcgQk0t8KvtXhvhw404yVDiTyLmB8yT70cW0iRtP3KgwLvY35rcP6T5FkaBmVG24zT2P72sMUOwBNgIfss5Xz2NPFzbzABrGQDEPwdnmtgz78o_CflVaSxG0Vmd6HaZDIlB/s1600/12_19_11to3_27_12+338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoiV7JqUfNhcgQk0t8KvtXhvhw404yVDiTyLmB8yT70cW0iRtP3KgwLvY35rcP6T5FkaBmVG24zT2P72sMUOwBNgIfss5Xz2NPFzbzABrGQDEPwdnmtgz78o_CflVaSxG0Vmd6HaZDIlB/s320/12_19_11to3_27_12+338.JPG" width="320" /></a><br />
Here is Lisa at the RWP booth at the Upper Midwest Organic Conference.<br />
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While Jody was attending workshops at the MOSES conference in February, Duncan was hanging out with his good friend Liam.<br />
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Liam</div>
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One of the best things about being involved in the local food and community supported agriculture is the community, and our community continues to grow!</div>
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That's Tracy Kellner of <a href="http://www.provenancefoodandwine.com/" target="_blank">Provenance Food and Wine</a>, in Logan Square and Lincoln Square in Chicago.<br />
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CVSF has had long relationship with Tracy and her husband Joe Patt. We first met Tracy at the Logan Square Farmers market five years ago. She was the markets cheesemonger when we started vending meats and delivering CSA shares there.<br />
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As the market season was coming to an end and we hadn't gotten all of our holiday turkeys pre-sold, we asked Tracy if she would like to offer them to her store customers. She said "Yes", and we went from there. On a cold November day we delivered turkeys - indoors- to about forty of her customers. That was a nice change from our outdoor market stall that cold fall. <br />
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Seeing the success of this venture (and the fact we hadn't really considered the logistics of delivering meat shares on brutally cold winter days or wet and dreary spring ones) we aske Tracy if she would like to host our CSA delivery as well. Again, "Yes." <br />
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When Tracy and Joe added a store in Lincolns Square, we added a CSA delivery there. Tracy and Joe are huge supporters of local foods and farmers and we're grateful for the relationship that's developed over the years. We even attended Tracy and Joe's "surprise wedding!" <br />
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It has definitely been a mutually beneficial relationship between Provenance and CVSF! We're definitely richer because of it - most of the riches are non-monetary; but the we've earned a fair number of dollars as well.<br />
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Thanks, Tracy!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6446829131122207721.post-41537654918634502342012-04-11T06:28:00.000-05:002012-04-23T14:50:12.812-05:00J is for Jack<div class="separator" style="clear: both; text-align: center;">
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Jack is our youngest, but is quite easily the most enthusiastic about farming. A couple of months ago he told me: "Dad, when I retire from being a pro soccer player, I want to be a farmer just like you."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0zYSCKufeObeBGoTUiqJu531b3H2MIOMSIysmNlyJoLHCKe28nnzlclxbpg2oETo9_qaUXwQ7SJuhhv8gN-xe9AawO-QekS-JZVwbEPIo9xY6HwDTY9Ybd6TLBY5kOAshB0GWW-QvsR9/s1600/IMGP0393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0zYSCKufeObeBGoTUiqJu531b3H2MIOMSIysmNlyJoLHCKe28nnzlclxbpg2oETo9_qaUXwQ7SJuhhv8gN-xe9AawO-QekS-JZVwbEPIo9xY6HwDTY9Ybd6TLBY5kOAshB0GWW-QvsR9/s200/IMGP0393.JPG" width="200" /></a> Whether it's helping pick eggs, feeding the pigs or moving the cows to a new pasture, Jack wants to help. If I have tractor work to do, he rides along. When I go to pick up feed or farm supplies, Jack rides with. The whole time is filled with questions about what, why, and how we do things. In his nearly six years, Jack has absorbed an incredible amount of knowledge about our sustainable farm. </div>
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Last year, at the end of a long day in Springfield for the Local Food Lobby Day, Jack and his brothers insisted that they come along to our meeting with Lieutenant Governor Simon.</div>
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All our boys are emeshed in our farming enterprise with Jack most of all.</div>
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<br /></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-6446829131122207721.post-86213789655355519712012-04-11T05:55:00.000-05:002012-04-11T06:02:57.029-05:00I is for Illinois Local, Food, Farms, and Jobs Council<div class="separator" style="clear: both; text-align: center;">
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Local Food Lobby Day in Springfield</div>
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Awareness and demand for local foods continues to grow across America. However, as is often the case with new trends, peoples' longing to know more about the "where?" and "by whom" of their food began on the coasts with the mid-western states lagging behind. <br />
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This Illinois' local food movement picked up the pace in the late nineties <span style="background-color: white;">as <a href="http://web.me.com/angelicorganics/Angelic_Organics___Chicago_CSA/Angelic_Organics___Farmer_John_Productions.html" target="_blank">Angelic Organics</a> farm grew into one of the largest and most iconic CSA's in the country and nationally know chefs like <a href="http://www.rickbayless.com/" target="_blank">Rick Bayless</a> committed to sourcing from local farmers.</span><br />
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Things really took off in 2006, when Debbie Hillman of the <a href="http://www.thetalkingfarm.org/index.php?option=com_content&view=article&id=78" target="_blank">Evanston Food Policy Council,</a> approached then State Representative Julie Hamos (now IL director of Health Care and Family Services) about the concerns her urban constituents had about food and farming issues. From this initial discussion, legislation was drafted (titled the <a href="http://www.agr.state.il.us/marketing/Mkt_ILOFFTaskForce.html" target="_blank">Illinois Local and Organic Food Farms and Jobs Act</a>), and a statewide coalition formed to press for it's passage. <br />
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I joined the effort at the behest of <a href="http://www.niu.edu/anthro/faculty_staff/faculty/thu.shtml" target="_blank">Kendall Thu</a> an anthropology professor at Northern Illinois University who had joined our CSA the previous year. I joined conference calls with local food proponents from throughout the state, called my representatives, and spread the word to all our farm contacts to support the effort. In 2007, the act passed and the Illinois Local Foods Farm and Jobs Task Force was formed. <br />
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The task force spent a year working on a comprehensive document to present to the legislature that detailed the state of local food in Illinois and recommendations for building the local food economy in Illinois. In 2009, the report generated follow-on legislation establishing the <a href="http://foodfarmsjobs.org/" target="_blank">Illinois Local, Food, Farms, and Jobs Council</a>. <br />
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I have served as a council director since 2010.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-40334075324704669712012-04-09T10:02:00.001-05:002012-04-09T10:02:52.284-05:00G.H.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhucQy8tIE4xL70-w8kPyGWjNC7TMDtxYxnO8kGZg0V-BNoylEpVLDAcCznRdFxz3N9-BYWrx_bW9D5fh3ONtfqJ_KKgOz-XLsV5fQVrBHBC_Wy1s8RGxHZaKdeQ1Wmz8ydY96kpUwEAoLE/s1600/GrowingHome_Logo-sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhucQy8tIE4xL70-w8kPyGWjNC7TMDtxYxnO8kGZg0V-BNoylEpVLDAcCznRdFxz3N9-BYWrx_bW9D5fh3ONtfqJ_KKgOz-XLsV5fQVrBHBC_Wy1s8RGxHZaKdeQ1Wmz8ydY96kpUwEAoLE/s1600/GrowingHome_Logo-sm.jpg" /></a></div>
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Ten years ago, when we were starting what we thought was the only Community Supported Agriculture vegetable farm in LaSalle county, another farm was getting theirs in the ground as well. That farm is <a href="http://growinghomeinc.org/" target="_blank">Growing Home Farm</a> (aka Les Brown Memorial Farm) in Marseilles, IL just 13 miles east of Cedar Valley Sustainable Farm. <br />
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Larry O' Toole</div>
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It wasn't until our second season that we were made aware of Growing Home (G.H.). One day, a CSA member brought Larry O' Toole with him when he came to pick up his weekly box of vegetables. Meeting another sustainable vegetable farmer in the endless desert of corn and soybeans was a breath of fresh air, and the beginning of what continues to be a fruitful collaboration between our farms - that continues today. (In fact, I when I finish this post, I'm going out to till compost into our small garden with a tiller borrowed from G.H.)</div>
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Over the years, Cedar Valley Sustainable Farm has done A LOT with G.H. We've hosted trainees on our farm, helped put in transplants there, shared seed orders, eaten potlucks, complained, commiserated, and celebrated with Larry an the G.H. staff.</div>
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After hurricane Katrina (and the less well know but equally devastaing Rita) I and two staffers from G.H. traveled to southwest Louisiana to volunteer for two weeks. We left just after Thanksgiving 2005, for New Iberia where the <a href="http://www.southernmutualhelp.org/index.cfm" target="_blank">Southern Mutual Help Association</a> had a bunkhouse for volunteers set up in a church building. The multiple skills required for farming translated very well to helping with the storm recovery.</div>
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In 2008, upon our return from vacation in Texas, our walk-in freezer failed. We called G.H. for help. Larry and a crew of four others showed within an hour and helped move everything to alternative freezer storage. It is not a stretch to say that GH save our business that day! We're grateful to have G.H. as part of our community. </div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6446829131122207721.post-29607494517483129062012-04-06T11:14:00.004-05:002012-04-07T08:22:40.325-05:00F is for facebook<div class="separator" style="clear: both; text-align: center;">
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Admittedly, this post is a bit disjointed...I'll work on it in the coming days. If you have some "clarifying" thoughts, please leave them for me...</div>
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I'm a "long-form" consumer of information. I read books, listen to National Public Radio, and enjoy meandering, in-depth, conversations. Unfortunately, we live in a short-form world that requires information in smaller chunks. Also, time constraints limit our ability to put out a lot of long-form information.<br />
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At Cedar Valley Sustainable Farm we try to give a combination of short and long-form information. Our <a href="http://www.cedarvalleysustainable.com/" target="_blank">website</a> has a number of pages where people can dig in and learn a lot about our farm and how our community support agriculture program works. This blog allows us to take a bit more time and delve into issues of farming and community and sustainability more thoroughly. We publish a monthly electronic newsletter that gives a snapshot of what's going on at the farm as well.<br />
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But, we've found that people like to get a picture of daily life on the farm. For that, we have a <a href="http://www.facebook.com/#!/cedarvalleysustainable" target="_blank">facebook page</a>. Although, not social media experts, we enjoy posting pictures and links that relate to the farm. Plus it's interactive, with fans giving feedback, almost, in real-time. I know, once we get comfortable with our Twitter feed, it will be. Until then, facebook is a good way to connect with our community.<br />
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We're all about local food, so I'm amazed at the reach of this blog and the facebook page. It took me awhile to wrap my head around having fb fans in Iran and blog readers in New Zealand; but a fan pointed out that "food and farming are such a universal concern." She's right, of course. The agriculture decisions made here in north central Illinois and the decisions made in Brazil and Niger and Thailand have global implications. Animal confinement in northern Europe? Palm-oil plantations in Indonesia? Super market or farmers market? <br />
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We're all inter-connected, and we're under a lot of pressure. The choices we make in the next few years, will have a huge impact on what the world looks like in 30 years when we have another 2 BILLION mouths to feed. I have a vision of a world where nutritous food and clean water are basic human rights and biological diversity in crops and livestock are tenets of a healthy ecology. <br />
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American farmers have bought into the concept that they "feed the world." I reject that premise and seek world where people are empowered to feed themselves, locally. Blogging, and fb allows me to connect with people who share this vision in all parts of the world - so we can work together to make it happen and change the world.<br />
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If you like to add to this effort, "like" us on fb and share this blog with your friends!Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6446829131122207721.post-4243544415826031832012-04-05T10:58:00.001-05:002012-04-05T19:22:58.132-05:00E is for....<div class="separator" style="clear: both; text-align: center;">
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Sustainable farming evokes pastoral images and often romantic notions of being balanced and in harmony with the land and it's ecology. Don't get me wrong, on our best days at Cedar Valley Sustainable Farm we enter a blissful state of flow that seems to exist outside of time. It's exhilarating; and, ten years in, this happens more and more often.<br />
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That's not always the case, sometimes there's a there's pressures, pushes, and pulls of time, of family, of deadlines, of weather, of bills, of .... that make our usually elastic bands of resilence brittle and ready to snap. It's at times like these that we have to dig down and find the strength and courage to - ask for help.<br />
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One of the times we needed help was when we were applying for our first <a href="http://www.rickbayless.com/foundation/" target="_blank">Frontera Farmer Foundation</a> grant. Part o f the application is tax returns and financial information including the current years taxes. When we applied January 31st was the application deadline. This was a tight turn around for us to get our taxes completed and the financial statements we needed were new to us (My degree is in English, and Beth's is in Education, so finance is not a strong suit). <br />
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We'd done our own taxes for the first couple of years on the farm - Beth was still teaching and the farm business was pretty small and seemed simple. In our third year, we decided to have our taxes done professionally by a CPA that neighboring farmer recommended. Unfortunately, his expertise seemed to be even less than ours. With the Frontera deadline looming, we felt overwhelmed; but Beth thought of a solution. A good friend of her's from high school (and a "farm-girl"), Carrie Echols, had her own <a href="http://www.echolsmack.com/index.php" target="_blank">CPA practice</a> locally. <br />
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So, we reconnected with Carrie. She understood farm taxes and accounting and was willing to learn about our unique (community supported agriculture) business approach. Carrie worked with us to get everything completed by the deadline and has been our accountant ever since. It's liberating to know that we don't have to have all the answers and a comfort to have experts we can turn to when we need help. Sustainabilty is NOT about being totally self-sufficient; it's about cultivating and encouraging interdependent relationships that strengthens the whole system.<br />
<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6446829131122207721.post-16590997025843050472012-04-04T08:33:00.002-05:002012-04-05T19:23:24.468-05:00D is for Duncan<br />
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An A-Z blog theme on our farm's community needs to include some mention of family. Today, I'm going to introduce you to Duncan. He is our farm's naturalist and the one who always up for a walk in the woods or explore the creek. This week, he was hanging out/helping me trouble-shoot a shorted out electric fence. <br />
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As I worked, he climbed trees and explored. Walking along the pasture's edge, I told him that the best place to find night crawlers was under old cow pies. So, we started to turn some of them over. Not only did we discover worms in the well rotted manure but many other living things from fungi to grubs to a sprouted honey locust seed (the cows eat the pods in the fall and deposit the undigested seeds all around the pasture - a perfect seed starter medium).<br />
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Yesterday, we ate a salad that Duncan had foraged with Beth and his little brother, Jack. The salad included water cress that grow along one of the many natural springs on farm, and sorrel a perrenial that is great as a cooked green (scrambled eggs and sorrel is favorite of our friend John Breslin) but works in a salad when the tender leaves are picked. It's so gratifying to have our kids so connected to our farm way of living.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmHOB-4t8_nW4Oa6Y4pIarFcfIRGDMUZ5aXcILJPWZAaMCGQNIcl8n6cL_wzMUNN_GiiBYS_cQNAkL1qg9HRx0yokXifUUBlwq-g9iEb8BWotcfp7fL7Mg8CRLfkLWOj8Cr8cb2Mu0-wm/s1600/12_19_11to3_27_12+064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmHOB-4t8_nW4Oa6Y4pIarFcfIRGDMUZ5aXcILJPWZAaMCGQNIcl8n6cL_wzMUNN_GiiBYS_cQNAkL1qg9HRx0yokXifUUBlwq-g9iEb8BWotcfp7fL7Mg8CRLfkLWOj8Cr8cb2Mu0-wm/s200/12_19_11to3_27_12+064.JPG" width="200" /></a> Duncan is a Lego designer as well - hopefully those design skills will translate into useful stuff for the farm as he gets bigger!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX94Z55UQQOiSkAz5IJJCT2hbHKFem4qF6U0MjZJ3uEHOUXPxVLNMCVTZvZdl5ISi6WM5RIy7RzfdN2ubb2TIBpiQLOOlL-iir7qQ9wYw6RpI6-gRgTCT_qrzQPr6uXjCA6qYomx9bk3mP/s1600/12_19_11to3_27_12+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX94Z55UQQOiSkAz5IJJCT2hbHKFem4qF6U0MjZJ3uEHOUXPxVLNMCVTZvZdl5ISi6WM5RIy7RzfdN2ubb2TIBpiQLOOlL-iir7qQ9wYw6RpI6-gRgTCT_qrzQPr6uXjCA6qYomx9bk3mP/s200/12_19_11to3_27_12+015.JPG" width="200" /></a>Here, he takes a break with Beth on a recent trip to the Field Museum.</div>
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<br />Unknownnoreply@blogger.com5