Happenings on the Ranch

I must sound a bit like an infomercial at this point …

“Yes, you too can save money with this amazing product!  Don’t just save money, save the environment!  But you must call now!”

Really, though, it’s all true (except the “call now” part).  The more yard area you devote to growing your own fruits and veggies, the more money you will save and the less of an impact you will make on the environment.

Saving Green.  It’s no secret that prices in the grocery have continued to skyrocket the past few years.  Fresh fruits and vegetables are the hardest hit because they are affected by weather conditions, water shortages, fuel prices and infestations when processed foods aren’t.  So why not grow your own?  It doesn’t take much room to grow most of what you need to feed your family.  Leafy greens, radishes, carrots, and even potatoes can all be grown in small spaces.  Even vining or bushing-type plants, like cucumbers and green beans, and fruits, like strawberries and blueberries, can be grown in containers.  With a little bit of planning, everyone can have a garden.

Growing Green.  How does this help the environment?  Less grass means less time spent mowing.  That translates into less gasoline or electricity being used by your mower.  You also avoid some of the fossil fuels used to ship foods to your local grocery store.  Plus, growing your own can make you really appreciate the taste difference in foods that are picked at the peak of ripeness which may make you more prone to shop at farmer’s markets.  This will further cut down on your carbon footprint by supporting local farmers whose products usually travel less than 150 miles to get to market.

And nevermind the pesticides and herbicides.  You’ll have more control over your small garden and won’t have to resort to chemicals to control bugs and weeds.  All the better for the environment and your health!

Living Green.  Having a garden may also encourage you to make more changes in your life that are environmentally friendly.  You may need to purchase soil to start your beds, but you’ll quickly realize that composting your table scraps and dead weeds is a great, cheap, carbon-free way to maintain that soil.  Then, you may add a rain barrel to collect water from your roof to water your plants, relying less on city pumped water and helping conserve.  You may decide to buy some pre-started plants which are always best when purchased from local suppliers because you know they’ll do well in your climate.  And maybe you’ll even start your own seedlings, using recycled materials, or save some of those seeds from heirloom varieties you choose to grow!  One little garden could lead to several lifestyle changes that make a big impact.

So, how do you do it?  Here are a few tips from Scott Belan, program information coordinator for climate change at the Nature Conservancy.

1. Make a plan. A good vegetable garden usually starts in the cold of winter, on a piece of graph paper or a design program. This will help you put things in the right place the first time around.

2. Start small. It’s easy to get overwhelmed, so start with one or two beds, perhaps herbs and lettuce. Grow your garden by adding a couple of new beds every year.

3. Check out your farmers’ market. If you have a farmers’ market near you, spring is a great time to pick up bedding plants, herbs and that most valuable commodity of all: advice from people who know what they are doing!

So, grow, Grow, GROW!  It’s good for you, it’s good for your wallet, and it’s good for the environment. 

Well, the rain has finally stopped (for now) and I’m hoping it will be dry enough by this afternoon to actually get something done outside.  We are really behind in planting because it’s been too wet to get anything in the ground.  I’ll be trying to play catch up on weeding and seeding for as long as the rain holds off, since we’re expecting more rain the rest of this week.  Usually farmers love the rain … right now, I’ve had enough.  It’s a good thing I have a good pair of mud boots!

Thankfully Sunday there was a break in the wind, too.  After the greenhouse collapsed during the massive wind storm we had, Arcenio was quick to get the structure back up.  However the wind wouldn’t cooperate and we hadn’t been able to get the plastic back on.  All the seedlings and flowers were relegated to the garage and the sun porch; less than ideal conditions.  But Sunday the wind was nonexistent and the plastic went back on the greenhouse.  I’m now in the process of putting the tables back up and moving all the plants back into their proper home.  Woohoo!

And I’m happy to say the time has come.  This week starts our 2010 CSA season.  The pick up schedule is as follows:

Wednesday:  Lee’s Summit Farmer’s Market, 8am to noon.  We will be located four spots from the end at the southwest corner of the lot.

Thursday: Belton Farmer’s Market, 4pm to 7pm.  The market has not started yet, but we will be in the parking places where the market is normally held on Loop Rd.  If the weather is nice, we will have our table set up.  If it’s nasty, we’ll be sitting in the back of the truck with your share.

Friday:  On the farm, 4pm to 7pm.  We will either be under the farm stand by the greenhouse or have your shares waiting for you on the porch.  Weave your way through the chickens to the door!

Saturday:  Lee’s Summit Farmer’s Market, 8am to noon.  We will be located three spaces from the end in the northeast corner of the lot.

Of course, those of you that aren’t part of the CSA can still come and see us during those times and check out what else we have to offer.  We’ll have chicken and eggs available at all locations.  We’ll also be at the VA Medical Center Farmer’s Market beginning this week.  The market there runs from 7am to noonish.  Of course, they’re predicting rain on Thursday so bring an umbrella.

We’re looking forward to another successful season full of farm fresh goodies.  Leafy greens are coming in nicely along with green onions and radishes.  Cabbage is strong, strawberries are just about ready and I’m excited to start pulling all this good stuff!

Until next time!

~Karin

Wow, has this been a warm spring so far.  This has helped the plants get a real jump on the season … of course, the weeds are enjoying it too.  If our crops grew as quickly as the weeds I’d be one well-fed girl!

The spinach is coming in nicely, along with lettuces, radishes and green onions.  The rhubarb is huge already and some are already starting to turn that beautiful shade of red.  Cabbage is growing strong and it’s almost time to put the tomatoe plants in the ground.  With as nice as the weather has been I’ve been tempted to do it early but don’t want to run the risk of temperatures dropping too low at night.  I’ll probably get them in by the end of the week and have a row cover handy just in case.  The peppers may need to wait another week but I’m hoping to get sweet corn and green bean seeds in the ground in the next day or two.

This season is a stark contrast to the last few years, especially last year which was very cold and wet.  The only thing that delayed planting this year was the excessive amount of rain we had during the first few weeks which made the ground too wet to plant.  The warm sun and cool nights have helped make up for the delay a little bit, though, and we are well on our way to a fantastic season.

The hens are laying beautifully now and we have plenty of eggs available.  We will also be doing our next round of butchering the second week in May and will have around 50 whole chickens ready for your dinner table.  I’ll post when they are ready and you can pick up here on the farm or at farmer’s market.

Speaking of markets, opening day of the Lee’s Summit Farmer’s Market will be this Saturday.  We’re having an opening day celebration starting at 8:00 a.m. with Cowgirl Kate doing balloon animals, singers, the LS Parks & Rec handing out coloring books for the kids and more.  Many vendors will be there with their produce and baked goods.  We will be bringing green onions, radishes, eggs, jams and maybe some baby spinach.  Hope to see you there!

Until next time.  ~Karin