Tag: heifer international

Ten Tips from Heifer Ranch

There is so much to discuss about Heifer Ranch I thought it deserved a second post. In the first post I introduced you to this farm and learning center that is a part of Heifer International. With only three full time gardeners who maintain almost four acres of produce, I figured the folks at Heifer Ranch would have some good tips for us home gardeners. Here’s what they had to say.

  1. Plant Early: Ryan, manager of the garden, says the first step to success is putting in a spring crop as early as possible. It helps the workers get a jump on the season and take advantage of Arkansas’ short spring before the weather turns too hot.
  2. Succession Planting: To stay in constant supply of fresh produce, the gardeners plant the same crops every 3-4 weeks. This is especially helpful for pest-vulnerable crops like squash, but it also helps if a heat wave or flash flood destroys one planting group.
  3. Row Covers: Many people shy away from them, but row covers made from thin agricultural fabrics are used to cover plantings for two main purposes: frost protection and as an insect barrier. This is an added protection for tip 1- planting early- but it also helps with weed control.
  4. Rotation: The Heifer Ranch gardeners try not to plant a crop of the same family in a particular spot within four years of another member of that family being planted there. For example, the areas that have tomatoes, potatoes, peppers, and eggplant this year will not have any of those items planted there for the foreseeable future. It’s a task that requires a little note keeping, but it greatly helps with the prevention of disease and insect pressure for future crops.
  5. Drip Irrigation: With the typical Arkansas summer, and especially this year’s drought-plagued summer, drip irrigation is a saving grace. The use of drip tape or line helps them conserve water and helps keep plants foliage dry, which reduces disease. It’s especially useful to keeping the soil moist when plants are young so that roots won’t dry out.
  6. Compost: The dynamic duo of food waste from the cafeteria and manure from the barns with the addition of garden remnants creates “black gold” to greatly enhance garden soil.
  7. Cover Cropping: Despite the extra work it may entail, the gardeners try to never have bare soil. When a “cash crop” is finished producing, they quickly plant a crop like cowpeas in the summer or winter wheat in the fall because in sustainable farming, cover crops help manage soil fertility & quality by adding nutrients back into the ground and help keep weeds, pests and diseases at bay.
  8. Mulch: By placing mulch around the base of plants, the gardeners can keep the soil consistently moist and cool while also discouraging weeds- the less weeding they have to do, the more time they have for planting and harvesting.
  9. Organic Pest Control: Heifer Ranch is a certified organic producer and they avoid chemical-based pest controls. But as a last resort for those hard-to-beat pests, they rely on the organic pyrethrum-based controls for blister beetles and fire ants and baits containing Nosema locustae against tomato hornworms and grasshoppers.
  10. Hard Work: What garden doesn’t require this? All of the vegetables are harvested by hand, so the three full-time gardeners are out in the sun for 8-10 hours a day. Even so, they rely on help from volunteers, guests, and CSA members to keep things fully harvested. Gardening and farming are social events at Heifer Ranch.

Do you use any of these methods to keep your garden in top form? We’d love to hear which of these you use, or any other tips you have to make a garden manageable.

American Farmer: Community Supported Agriculture

When I was growing up, it wasn’t unusual to know where your food came from. I don’t mean which grocery store or restaurant- I’m talking about food that went from the ground onto your dinner table, I’m talking about farms and farmers, gardens and gardeners. I’ve spent most of my life on a farm, but I know that this isn’t the reality for most Americans.

My social media coordinator Anna Claire really cares about food systems- in fact, that’s one of the reasons we get along best. But she didn’t grow up on a farm, in fact she just started gardening this year. During one of our discussions I suggested she take advantage of a local resource – Heifer Ranch, a division of Heifer International. Located just outside of town, it’s a great place to learn about community supported agriculture and pick up a few pointers for her garden. I thought you might be interested in hearing about it too.

Community Supported Agriculture (CSA) is a combination of knowing your farmer, growing your own, and going to a farmer’s market… all in one. At its most basic level, a CSA allows a farmer to offer a certain number of “shares” to the public and in return for buying that share, shareholders receive a box of vegetables (or flowers, eggs, bread, or whatever else was produced at the farm that week) each week throughout the farming season.

The model has taken hold across the nation- tens of thousands of families hold shares in CSAs and in some areas there aren’t enough farms to support the demand. It just so happens that Heifer Ranch has a one acre vegetable garden that serves a CSA of about 60 members that each pay $350 a season, or about $20 a week for a basket of approximately 10 items. Some weeks you’ll get more – when Anna Claire visited the CSA drop-off, shareholders were getting 12 items and a $40 value- and some weeks you’ll get less. But each week you know that you’re getting fresh, typically organic produce because you know your farmer and you know your farm.

And that’s not the only advantage- because you receive only fruits and vegetables that are in season, you get exposed to new vegetables and ways of cooking. And the farmer benefits just as much as the consumer – instead of spending a couple of days a week driving to and sitting at a market just hoping that someone will stop in and buy something, they spend time marketing their food earlier in the season so that when the longer days in the field begin, they don’t have to worry about cash flow because the food is already purchased. Therefore, you’re supporting local business, too.

On the flip side, there is a sense of “shared risk” when it comes to CSAs. When a shareholder buys in, they’re agreeing to accept whatever food is offered. Last year, the Heifer CSA had a tough spell when a flash flood left them cabbage-less after months of tending the garden. CSA baskets for consumers were lighter for the next couple of weeks. This year, there seems to be an endless supply of broccoli, so consumers may be getting more of one thing than they like. But there is a sense of community between the members and the farmers that springs from that shared risk.

Heifer International is a global non-profit that I plan to write more about in the future, but the Ranch itself is what I find most fascinating. The average age of American farmers is 57, but to visit Heifer Ranch it’s easy to see that the face of agriculture is changing. A young man named Ryan heads up the CSA and has two full-time volunteers, Brittany and Kenny. They both are giving a year of unpaid service to learn – and teach – about farming. One of the main projects at the Ranch is to offer sustainable agriculture training to farmers from impoverished areas in the US. Right now, the focus is on Hughes, a one-diner town in the Arkansas Delta. The practices that Heifer is teaching this community were learned and perfected on the Ranch.

Another major task involves teaching young students about food and farming. Groups of students on field trips or summer programs will visit the farm almost every day and part of their visit gets the students’ hands busy harvesting beans or other easy-to-pick items. While the extra help is valued, Brittany, Kenny and Ryan also get the chance to share their farming experiences and teach an even younger generation about knowing where their food comes from. For the rest of their day, Brittany, Kenny and Ryan spend long days in the hot Arkansas summers working to produce healthy crops for the CSA and learn enough to run their own farms, and maybe CSAs, someday soon.

Half of Heifer’s shareholders are new this year, so it’s likely that they’re learning about or getting involved with a CSA for the first time. One new share holder got involved because a close friend swore by it, and now looks forward to trying a new recipe with seasonal vegetables each week. Another woman loves the convenience of the CSA, but also loves that she knows her farmers and is supporting a good cause. It may not be the best option for everyone, but I think a CSA is a great way to support a local food culture and eat well throughout the year.