Sunday, January 29, 2012

Who is Cedar Valley Sustainable Farm? Part 1.


It’s more “who are Cedar Valley Sustainable Farm?” than “who is Cedar Valley Sustainable Farm?.” Although Mitt Romney has boldly asserted that “corporations are people my friend;” Cedar Valley Sustainable Farm is definitely not a corporate farm. It is the family operation of Jody & Beth Osmund as well as their three sons – Richard, Duncan, and Jack.

Jody (43) grew up about 8 miles from where he now farms. While growing up, he helped on his dad’s diversified grain and livestock farm in Serena, IL. Jody’s parents, Richard and Eileen, still live in the house and on the home farm where he grew up. At its height, the farm encompassed nearly 700 acres, grazed 100 cow/calf pairs, raised 700 hogs per year, harvested 450 acres divide between oats, corn, soybeans, wheat, and alfalfa hay. The farm, also, had a flock of 150 laying hens. Picking eggs and taking care of the hens was one of Jody’s childhood chores.

By 21st century, conventional agriculture standards the Osmund farm was quite small – too small to support a family on. However, in the sixties, seventies, and early eighties it felt big; it provided quite a good standard of living for the Osmund’s (a family of six) and a neighbor with whom they farmed in partnership.

Things began to change in the late eighties when the farm crisis hit. You may remember Willy Nelson’s Farm Aid and John Mellencamp’s hit “Rain on the Scarecrow” bemoaning bankrupt farmers and lost legacies. Fortunately, the Osmund’s did not suffer dramatically in the farm financial crisis. Still, farming was not the number one (or two or three, or four) career of choice for aspiring, bright, young farm kids in the late eighties. Jody graduated from Serena High School in 1987, went off to college and away to a professional career like so many of his peers.

Beth (43) grew up a “town girl,” but was friends with farm kids. Although a sizeable town for the area, Ottawa (pop. 18,000) is surrounded by farms; and, in the eighties, Ottawa had a lot of farm kids in its schools. Beth first met Jody at the county fair, and eventually was set-up on blind date with him by one of her farm-girl friends.

Upon graduating from Marquette High School, Beth left Ottawa for Northern Illinois University’s college of education. The two dated off and on throughout their college years. They married after Jody completed a year of graduate school with him following her to Salt Lake City, Utah where Beth was teaching Special Education at a school with a large “at risk” population. Her first classroom was in a converted janitor’s closet – perhaps I’ll post on education at another time.



The most important thing to know about Cedar Valley Sustainable Farm

A good friend and fellow blogger (The Other Side), Tim, posted a great question to my post (re)introducing the Cedar Valley Sustainable Farm blog:


“So here is a question, and pretend I am just some guy livin' in the burbs and I know nothing about farming...which is true btw. What would you most want me the reader to know about Cedar Valley Sustainable?"

Of course, there are A LOT of things that I’d like you to know about Cedar Valley Sustainable Farm; but Tim asked what I would MOST like you to know about our farm.

Since Cedar Valley Sustainable Farm is our business and provides the livelihood that sustains us, I want you to know how to purchase food (some of the best meat on the planet) from us. It’s simple, visit our website at Cedar Valley Sustainable.

Saturday, January 28, 2012

A Breakfast Favorite


Biscuits & Gravy have been a favorite of Beth and mine since we were learning to cook together as newlyweds in Salt Lake City, Utah. Back then, before farming and kids we would spend leisurely Sundays making breakfast and reading the paper. We still enjoy breakfast; but lazing away hours reading the paper is a distant memory. Hopefully, you’ll enjoy this breakfast as much as we do!

Drop biscuits recipe (this comes from Betty Crocker)

2 cups flour

1 T. sugar

3 t. baking powder

1 t. salt

½ cup shortening (Lard is our favorite & makes the best biscuits)

1 cup milk (whole is best)

1. Heat oven to 450

2. Mix flour, sugar, baking powder, and salt in a medium bowl. Cut in lard using pastry blender, until mixture looks like fine crumbs. Stir in milk until dough is soft and sticky.

3. Drop onto ungreased cookie sheet – 10 to 12 spoonfuls

4. Bake 10-12 minutes – biscuits should be golden brown. Remove immediately from cookie sheet. Serve warm.

Sausage Gravy

1lb CVSF Italian Sausage

½ gallon milk

4 T. butter

4 T. flour

1. Gently brown sausage and crumble.

2. When fully browned and crumbly, add milk.

3. While milk and sausage heats, make a roux.

4. Melt butter in sauce pan.

5. Add flour to melted butter and stir smooth.

6. Continue heating and stirring until roux turns brown

7. Remove from heat.

8. When milk and sausage is steaming, stir in roux.

9. Continue stirring as gravy thickens. If gravy is not as thick as you like, prepare additional roux 1 tablespoon buter/flour at a time.

10. Serve over warm biscuits.