Black Hawk Organics

BHO '09

2009-09-30T14:42:00.001-07:00

BHO '09

2009-09-19T21:31:00.001-07:00

http://s966.photobucket.com/albums/ae146/Jaquet/?albumview=slideshow

A Ton of Tomatoes!

2009-09-12T01:20:00.000-07:00

In roughly four weeks we have harvested over a ton (Yes, more than 2000 lbs.) of tomatoes! With only a few weeks left of the growing season we are now opening up our tomatoes and peppers to u-pick on Tuesdays and Fridays. Our hours will be 9AM to 1PM on Tuesdays and 9AM till NOON on Fridays. (This will continue until first frost.) Prices for u-pick tomatoes will be 50 cents a pound (Please bring your own containers for large quantities.) and peppers will be 25 cents each. We want to share our bountiful harvest with the community and this is a wonderful opportunity for folks who are interested in preserving healthy, organic food for winter. We will continue to offer already picked produce on Community Market Tuesdays and during the week at the college.

Thanks for your support from everyone at Black Hawk Organics!

Market Prices:

Tomatoes:
U-pick -- .50 per lb.
Fresh picked: $1.50 per lb.
$40.00 a bushel or $1.00 per lb. over 20 lbs.
Heirlooms -- $2.00 per lb.
*Heirlooms are not available for u-pick.

Bell Peppers:
U-pick: .25 each
Fresh picked: .50 each
$18.00 a bushel or $10.00 for ½ bushel
(Green red and yellow varieties available.)

Black Hawk Organics works to fill the need for future farmers and local foods

2009-09-10T06:09:00.000-07:00

Black Hawk Organics works to fill the need for future farmers and local foods

By Laura Anderson

Tomatoes, bell peppers and onions, oh my! These locally grown treats and plenty more can be found in the organic garden at Black Hawk College in Galva, Ill. This year is the first that the garden is producing, and it's yielding tons of tasty veggies, awareness of locally grown foods and hands-on horticultural and agricultural education that students otherwise wouldn't have experienced.

Several horticultural, agronomic and agricultural classes work with the garden, teaching students concepts centered around organic production, says program coordinator Carla Jaquet. "Students enrolled in (the classes with) an interest in olericulture (the science of vegetable growing) and pursuing careers in business and production (are) directly involved in maintaining the fields," Jaquet says.

"Student feedback has been positive," she says. Students from local high schools' Future Farmers of America (FFA) chapters, as well as one student from Western Illinois University, have visited the garden to learn more. "We're excited to see how the program will expand and diversify as it develops," Jaquet says.

The plot of land selected for the garden had lain fallow for over 15 years, Jaquet says, which provided the perfect setting for organic production. The land also has been USDA-certified organic through the Midwest Organic Services Association (MOSA).

For the first production season, Jaquet says that faculty and students chose veggies to plant based on personal experience, research, availability and flavor. This year's plants includes three types of tomatoes: Celebrity, Brandywine and Cherokee Purple; three types of bell peppers: Ace, Yankee Bell and Sunray; Blue Lake green beans; red onions; and sweet corn.

"The project accentuates Black Hawk College's commitment to promoting horticulture and agriculture as career choices," Jaquet says.

When the program began, it was operating on a limited budget. Recently, however, the Illinois Community College Board granted the college $50,000 to support the program.

"The market for locally grown, healthy foods is fast becoming more than just fad," Jaquet says.

On May 19, the Illinois State Senate passed the Local Food Farms and Jobs Act, stating that by 2020, 20 percent of all food and food products purchased by state agencies and state-owned facilities must be local farm or food products.

According to Jaquet, over $48 billion is spent on food in Illinois each year, with only a portion of that money being generated by food and food products within the state. Jaquet says America as a whole demonstrates a huge need for future farmers, especially farmers who practice sustainable methods. Programs like Black Hawk Organics allow for traditional and non-traditional students to get their hands dirty and try out farming firsthand.

Harvest in the organic garden began in late July, and produce is being sold at farmers' markets. Black Hawk Organics sells at the Davenport Farmers' Market from 8 a.m. to noon Saturdays at the NorthPark Mall east entrance, 320 W. Kimberly Road. In addition, visitors are welcome to the farm to pick their own fruits and veggies from 9 a.m. to 1 p.m. each Tuesday. The farm is located near the entrance of BlackHawk College East Campus, 26230 Black Hawk Road, Galva, Ill. On "CSA" days, guests also will be able to buy already-picked produce, Jaquet says.

For more information, visit blackhawkorganics.blogspot.com.

Laura Anderson is a health and environment reporter for The Dispatch and The Rock Island Argus newspapers in the Quad-Cities.

Local Foods Initiative

2009-09-10T06:00:00.000-07:00

PACG Local Foods Initiative: Healthy, Smart, and Sustainable

You are what you eat; a popular saying takes on new meaning in our diets today. The food we eat has changed drastically in the last 30 years: Factory Farms, Genetically Modified Food ingredients, Cloned Animal Food ingredients, contaminated food, and toxins in imported foods. We face a daily challenge trying to ensure that the food that we eat and feed our family is safe, healthy, environmentally-friendly and supporting our local economy.

PACG is energized to announce its newest forum, the Local Foods Initiative Forum.

The Local Foods Initiative goal is to assist in the development of a healthy, safe, sustainable, local food supply for the Quad Cities.

Four components of the Local Foods Initiative will work to educate and move to action citizens, businesses and local government to pursue a local food supply. There are:

• Farm to Cafeteria
• Community Gardens
• Local Food Coop
• An Annual Local Foods Summit

The first Annual PACG Local Foods Summit will be Saturday September 26th at Augustana College in Rock Island, Illinois.

For more information or to register visit: http://qcprogressiveaction.org/design09/local-foods-initiative

September 8th Market News

2009-09-07T09:12:00.000-07:00

Bell Peppers (green, red & yellow):
.75 each
Large quantities:
$10.00 1/2 bushel
$18.00 a bushel
U-pick: .25 each

Tomatoes: (Varieties include 'Celebraty', 'Brandywine' & 'Cherokee Purple')
$2.00 a lb.
Quantities over 20 lbs.:
$1.00 a lb. / $40.00 a bushel
U-pick: N/A

Freezing Bell or Sweet Peppers
Preparation – Select crisp, tender, green or bright red pods. Wash, cut out stems, cut in half and remove seeds. If desired, cut into 1/2-inch strips or rings.
Heated – Good for use in cooking. Water blanch halves 3 minutes, strips or rings 2 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.
Unheated – Good for use in uncooked foods because they have a crisper texture, or in cooked foods. Package raw, leaving no headspace. Seal and freeze.

Resource: National Center for Home Food Preservation http://www.uga.edu/nchfp/

Pepper Jelly (tastes good on buttered toast or on crackers w/cream cheese)
Submitted by Alan Abbott, BHE faculty.

Ingredients:
7 green or red peppers
1 jalapeno pepper
1 ½ cups vinegar
1 ½ cups apple juice
1 package pectin
5 cups sugar
Green or red food coloring
6 half-pint canning jars with lids

Day 1
1. Chop up 7 green(or red) bell peppers and 1 jalapeno pepper.
2. Puree half the peppers plus half the vinegar (3/4 cup) in a blender. Then puree the rest the same way.
3. Combine purees mix with 1 ½ cups apple juice and refrigerate overnight.
Day 2
4. Wash and sterilize canning jars and lids.
5. Pour pepper mixture through very fine holed strainer or cheesecloth. Collect 4 cups of liquid. Add apple juice to make 4 cups total, if needed.
6. Sprinkle 1 package pectin on liquid, stir to mix.
7. Add 5 cups sugar
8. Heat with stirring until mixture boils, boil for 1 minute.
9. Remove from heat, add green food coloring (add red food coloring for red peppers).
10. Ladle into sterilized ½ pint canning jars, screw on lids, cover with boiling water 10 minutes, retrieve and cool.

Community Market Day, every Tuesday 8 A.M. - 1P.M. till frost.
Produce available daily in the administration office at Black Hawk College - East Campus.
We recommend that you call ahead for availability.

Tasty Tomatoes & Market News

2009-08-29T09:28:00.000-07:00

Danielle Olson, daughter of Dean and Pam Olson of Kewanee, enjoys a 'Cherokee Purple' tomato from our garden.

Tomato Flavor Basics

Acid content defines the characteristic "tomato" flavor. A true tomato possesses a delicate balance of these acids and the sought-after sugary sweet flavors that taste buds so often associate with tomato fruit. An overly sweet tomato doesn't have enough defining acid, and can taste bland. In general, the lighter a tomato's color, the less acid present in the fruit, and the sweeter and more mild the overall flavors. Tomatoes like Great White and White Beauty have this very mild, sweet flavor, without the tartness some find essential to true tomato taste.

Pink and red varieties like 'Brandywine Pink' and 'Stupice' achieve the balance of sweet and acid perfectly, and are many people's choice in all-around flavor. Dark, black tomatoes like 'Cherokee Purple' and 'Paul Robeson' are champions of the acid. With less sugar to mask the almost earthly flavors inherent in their fruit, many find these dark tomatoes' unique flavor as the most sought-after.

Whatever guidelines are established, trust in the tomatoes to break convention. One palate's acid will invariably be another's sickly sweet. The best way to know is to eat them. You won't be disappointed. You may notice that some tomatoes begin to split on the vine. These are simply bursting with juiciness and flavor, and they’re definitely still good to eat.

Freezing Tomatoes

Preparation:
Tomatoes can be frozen whole, sliced, diced or halved. If you prefer to freeze your tomatoes without their skins, dip them in boiling water for about a minute until the skins split, then carefully peel them away from the fruit.
To extend the time frozen foods taste fresh, package foods in material intended for freezing and keep the temperature of the freezer at 0 degrees F or below. It's recommended frozen vegetables be eaten within about eight months for best flavor, and to maintain quality.

Information resource: BackyardGardener.com

To learn more about heirloom tomatoes visit:
http://www.backyardgardener.com/tomato/tomatobasics.html

Market news

Tomatoes: (Varieties include 'Celebraty', 'Brandywine' & 'Cherokee Purple')
$2.00 a lb.
Quantities over 20 lbs.:
$1.00 a lb. / $40.00 a bushel

Bell Peppers (green, red & yellow):
.75 each
Large quantities:
$10.00 1/2 bushel
$18.00 a bushel

Community Market Day is every Tuesday till frost, 9A.M. – 1P.M.
Produce is available everyday in Black Hawk College – East Campus administration office.
Wholesale prices available upon request.

Thanks for your support from everyone at Black Hawk Organics!

Variety

2009-08-24T06:22:00.000-07:00

A lot of folks have been asking what exactly a Cherokee Purple tomato is so I thought I would share a brief description. It was chosen for our gardens because of its superior flavor.
Heirloom from Tennessee cultivated by Native American Cherokee tribe. Very productive plants producing loads of dusky rose to purple colored, 12 oz.-1 lb., beefsteak tomatoes with deep red colors to the interior flesh and dark shoulders. A very popular market variety because of it's rich, complex and sweet flavors. One of the best tasting heirloom tomatoes.

Also,there's been a bit of talk at work about stuffed pepper soup so I thought I'd give it a go this past weekend.I used Rachael Ray's recipe (included below) and substituted three Cherokee Purple tomatoes for one can crushed tomatoes. I now know what all of the talk was about -- even my doubting ten year old exclaimed at how good it tasted!

If you have a recipe for stuffed pepper soup please share it with us. We'd love to try it!

• Rachael Ray’s Stuffed Pepper Soup•
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 1/2 pounds ground beef sirloin
• Salt and black pepper
• 1/2 teaspoon allspice (eyeball it)
• 4 cloves garlic, chopped
• 1 large onion, cut into bite-size dice
• 3 green bell peppers, seeded and cut into bite-size dice
• 1 bay leaf
• 1 quart chicken stock
• 1 can crushed tomatoes (28 ounces)
• 1 cup orzo pasta
• 12-15 basil leaves, shredded or torn
• Grated Parmigiano Reggiano, to pass at table
PREPARATION
Heat a medium soup pot over medium-high heat with the EVOO. When the EVOO is hot, add beef and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.
Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.

Serve in shallow bowls with grated cheese.

Market News:

Tomatoes:
Fresh picked: $2.00 a lb.
Bushel: $40.00
u-pick: N/A

Green and Red Bell Peppers:
Fresh picked: .75 each
Bushel: $18.00
u-pick: N/A

Green Beans:
Back to school special!
Fresh picked: $1.00 a lb.
u-pick: .50 a lb.

*Don't forget fall hours beginning Tuesday, August 25th are 9 A.M. - 1 P.M.

What is Sustainable Agriculture?

2009-08-19T21:18:00.000-07:00

What is sustainable agriculture? The definition of the term is widely debated and varies dependent upon the practices of the individual you may discuss it with. This past May in St. Charles, Illinois a 58-member standards committee from the Leonardo Academy, an environmental think tank in Madison, Wisconsin met to begin forming the voluntary standards they hope to construct in regard to the term, under the guidelines of the American National Standards Institute.

Information compiled by Mary V. Gold for the Alternative Farming Systems Information Center states, “With the contradictions and questions have come a hard look at our present food production system and thoughtful evaluations of its future. If nothing else, the term “sustainable agriculture” has provided “talking points,” a sense of direction, and an urgency, that has sparked much excitement and innovative thinking in the agricultural world.”

The word “sustain,” from the Latin sustinere (sus-, from below and tenere, to hold), to keep in existence or maintain, implies long-term support or permanence. As it pertains to agriculture, sustainable describes farming systems that are “capable of maintaining their productivity and usefulness to society indefinitely. Such systems... must be resource-conserving, socially supportive, commercially competitive, and environmentally sound.” [John Ikerd, as quoted by Richard Duesterhaus in "Sustainability's Promise," Journal of Soil and Water Conservation (Jan.-Feb. 1990) 45(1): p.4. NAL Call # 56.8 J822]
Sustainable agriculture was addressed by Congress in the 1990 Farm Bill [Food, Agriculture, Conservation, and Trade Act of 1990 (FACTA), Public Law 101-624, Title XVI, Subtitle A, Section 1603 (Government Printing Office, Washington, DC, 1990) NAL Call # KF1692.A31 1990]. Under that law, “the term sustainable agriculture means an integrated system of plant and animal production practices having a site-specific application that will, over the long term:
• satisfy human food and fiber needs
• enhance environmental quality and the natural resource base upon which the agricultural economy depends
• make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls
• sustain the economic viability of farm operations
• enhance the quality of life for farmers and society as a whole.”

When I consider the ideal definition of sustainable agriculture for myself, my thoughts focus on the next generation. I have watched with disappointment over the past three decades the next generation of our nation’s farmers leave the family farm to pursue other vocations, as the small family farm was not capable of supporting more than one family. The local and organic food movement goes beyond a feel good philosophy and provides a vehicle in which the family farm can diversify and remain sustainable, offering not only potential to earn a living but also a way of life at risk of being lost to our culture.

My vocation has me investigating the definition and sustainability of agriculture as a whole. I have met families over the summer who are making a living on five to ten acres producing healthy, organic foods for their family and community. They appreciate the lifestyle they have created and are eager to share their experiences with others -- our conversations a positive reinforcement my ideals are not passe and the small family farms will not disappear and will remain a symbol of our nation’s Midwest heritage.

To learn more about sustainable agriculture visit: http://www.nal.usda.gov/afsic/pubs/terms/srb9902.shtml

Market News

2009-08-17T19:43:00.000-07:00

Yes, we have tomatoes!

We picked 20 lbs. of tomatoes today and they will be available at market day.
Last week for sweet corn!
Back to school special on green beans.

Green beans:
$1.00 lb. fresh picked
.50 lb. u-pick
(Sale will last for the remainder of the season.)

Sweet corn:
$4.00 doz. fresh picked
$2.00 doz. u-pick

Tomatoes:
$2.00 lb. fresh picked
u-pick N/A

Bell peppers:
.75 each fresh picked
u-pick N/A

* Back to school hours: 9:00 A.M. to 1:00 P.M. (Beginning August 25th.)

Broad Branch Farm Tour

2009-08-13T05:37:00.000-07:00

Mark your calendars for this Sunday, August 16 for a trip to Broad Branch Farm www.broadbranchfarm.com located in Wyoming, Illinois - a working, chemical free vegetable, chicken, grass fed beef and pastured pig farm. Brian and Anita Poeppel will be hosting a farm tour that morning beginning at 11 a.m. The event will begin at the homestead where we'll see laying hens, the barn where they process, store, and prepare the vegetables for the CSA program, and a transplant hoop house where they start seedlings for the garden.
Then we'll walk down to the garden to see the vegetables, more laying hens, grass fed beef and pastured pigs. They love having kids to the farm and kids love being here. It’s an excellent opportunity for the kids to see where and how food is grown. There will also be a special activity in the garden for the kids. You may bring a picnic lunch to enjoy back at the house after the garden tour and Brian and Anita will provide ice cold drinks and dessert.
Brian and Anita will be on hand to answer your questions, share their challenges, successes, and just visit with you about growing and consuming local organic food.
If you would like to attend the farm tour on Sunday, August 16th, please contact Anita via email soapsuds@a5.com with the number attending and good phone number for the morning of the event and she’ll respond with a confirmation. Please let them know if children ages 3+ are attending so they can plan accordingly. You will want to dress comfortably and be ready for being in the sun. The weather predictions are for a warm sunny day.

Rain Date - Please provide a good phone number for Sunday morning in case they have to cancel due to weather. In the case of cancellation, they'll reschedule for another weekend.

Market Update / August 11

2009-08-10T20:15:00.000-07:00

SPECIAL! 'Trinity' sweet corn $1.50 dozen (u-pick only)

Fresh picked produce:
Sweet corn ('Ambrosia') : $4.00 a dozen
Green beans: $2.00 lb.
Green Bell Peppers: .75 each
Tomatoes: N/A (Fingers crossed we'll have tomatoes next week!)

Tuesdays have been designated u-pick and community market day.
Beginning August 4th every Tuesday (9AM - 4PM) will be community market day at the campus.
*In case of rain market day will be the first sunny day following.

U-pick prices:
Sweet corn ('Ambrosia'): $2.50 a dozen
Green beans: $1.00 a lb.
Bell peppers: N/A
Tomatoes: N/A

* Be sure to sign our guest book and enter to win a beautiful Eat Local Foods market tote!
* Cash and carry produce available daily upon request.
* Delivery available in some locations.
* If there is enough interest delivery may be available to the Quad City campus!

ALL PRODUCE CERTIFIED USDA ORGANIC

Thanks for your support!
Carla Jaquet
Project Coordinator

Market Day

2009-08-08T05:55:00.000-07:00

Keeghan Kinsella, the area third grader I have featured in photos from our first community market day captures the very essence of what our project is about; educating and creating awareness of locally grown healthy foods and the sense of community naturally resulting from sharing our experience with others.
People ranging in age from eight years old to eighty joined us this past Tuesday many, like our young friend, wanting to experience farming life chose to pick their own corn while others stopped in to pick up fresh produce for dinner. Words can’t express the enjoyment I experienced through watching the community share in our first harvest. Thank you from Sam, Lisa, Kelly, Bill, Andrew, Jeff and I, as well as everyone from Black Hawk College, for making our first market day a success!

* DON’T FORGET! IN CASE OF RAIN TUESDAY’S MARKET WILL BE HELD ON THE FIRST SUNNY DAY FOLLOWING.

Bringing in the Harvest

2009-08-07T04:30:00.001-07:00

Community Market Day

2009-08-06T16:34:00.001-07:00

Ag education student, Lisa Bates,teaches an area youth about picking sweet corn.

Inclement Weather on Community Market Days

2009-08-03T18:53:00.000-07:00

In the event of inclement weather on community market Tuesdays the market will be held on the first sunny day following.

Market News

2009-08-01T12:34:00.000-07:00

Market News
August 2 -- 8 is National Farmers Market Week
Help us celebrate at our first community market day on August 4th.
* A free Black Hawk Organics market tote with every purchase. Sign up for a free subscription to Radish Magazine and other door prizes!
Sweet corn will be available beginning Monday, August 3rd!

Sweet corn : $4.00 a dozen
Green beans: $2.00 a lb.
Green bell peppers will be available later in the week: .75 each

Tuesdays have been designated u-pick and community market day.
Beginning August 4th every Tuesday (9AM - 4PM) will be community market day at the campus.

U-pick prices:
Sweet corn: $2.50 a dozen
Green beans: $1.10 a lb.
Bell peppers:.75 each
Tomatoes: TBA

* Cash and carry produce available daily upon request.
* Delivery available in some locations.
* If there is enough interest delivery may be available to the Quad City campus!

ALL PRODUCE CERTIFIED USDA ORGANIC

Illinois Department of Agriculture Announces Specialty Crop Grants Funds Available

2009-07-30T07:34:00.000-07:00

FOR IMMEDIATE RELEASE July 27, 2009
SPECIALTY CROP GRANT FUNDS AVAILABLE Program designed to expand the availability of fresh, locally-grown produce and strengthen the state's specialty crop industry
SPRINGFIELD, Ill. - Federal grant funds are available to help Illinois specialty crop growers. The Illinois Department of Agriculture today announced it will receive up to $435,000 from the U.S. Department of Agriculture for programs next year that improve the competitiveness of their industry.
The department intends to use the funds to award "mini-grants" that expand markets for fresh produce grown in Illinois. Advertising-related expenses are eligible for assistance, as long as program requirements are met.
"Every year, more consumers are shopping local farmers markets for fresh fruits and vegetables," Agriculture Director Tom Jennings said. "These grants will further raise awareness about the abundance of our agricultural production and strengthen our specialty crop industry."
Proposed projects should accomplish one or more of the following industry objectives:
Increase child and adult nutrition knowledge and consumption of specialty crops;
Ensure industry participation at meetings of international standard-setting bodies in which the U.S. government participates;
Improve efficiency and reduce costs of distribution systems;
Assist all entities in the specialty crop distribution chain in developing "Good Agricultural Practices," "Good Handling Practices," "Good Manufacturing Practices," and in cost-share arrangements for funding audits of such systems for small farmers, packers and processors;
Invest in specialty crop research, including organic research to focus on conservation and environmental outcomes;
Enhance food safety;
Develop new and improved seed varieties and specialty crops;
Improve pest and disease control; and
Augment sustainability.
The Illinois Department of Agriculture will accept grant applications until Monday, Aug. 3, at 4 p.m. Funds will be awarded early next year. Application forms and instructions can be obtained on the department's website at www.agr.state.il.us or by calling (217) 524-9129.
The number of farmers markets in Illinois has nearly tripled, increasing from 97 in 1999 to more than 275 today.
According to a 2003 Illinois Specialty Crop Survey, more than 117,000 acres of farmland is devoted to growing specialty crops, producing nearly $137 million in sales for Illinois farmers. Nationally, Illinois ranks first for its pumpkin production, and in the top ten in the production of many other specialty crops, such as asparagus, cauliflower, peas and lima beans.

Growing Degree Days

2009-07-25T23:05:00.001-07:00

As stated by David Rhodes of Purdue University, the growth and develop - ment of both plants and insects is strongly temperature dependent. Their temperature-dependent growth and development is often described as requiring a certain number of "heat units". Daily heat units are calculated as the difference between the average of the daily maximum and minimum temperatures and a certain critical basal or developmental "threshold" temperature. The threshold temperature varies between species. For corn the threshold temperature is 50 degrees.

Farmers and gardeners can use Growing Degree Days based on “heat units” to forecast and avoid problems with pests and predict harvest. Growing Degree Days takes into account insects as well as many plants depend on environmental temperature for development (although some plants depend on day length more than temperature). The formula for calculating growing degree days is “maximum temperature + minimum temperature divided by 2, minus base temperature (for corn and most other warm season plants 50 degrees F) = GDD.”

This information is of great interest to me as this is the first year I have been involved in growing vegetables for market and not just my family. In the past I’d never considered the effect weather had on my crop beyond the health of the plant. When the corn was ready we picked and enjoyed.

In February we made our final plant selections based on taste and reported plant performance, choosing varieties we felt confident would meet the needs of the program and satisfy our customers. We also planned for farmers markets and calculated beginning harvest dates for local grocers. Our predicted date for beginning markets was mid July.

At my families farm I chose ‘Sugar Baby’ and ‘Ambrosia’ for sweet corn varieties. We planted on May 4th and I was excited to consider our having sweet corn, starting with Sugar Baby, around July 7th. We harvested our first sweet corn this past week, on July 22nd, over two weeks past what I had calculated.

We chose ‘Trinity’ and ‘Ambrosia’ for our organic sweet corn crop at Black Hawk Organics. Rain and wet fields kept us from planting on schedule and on May 23rd, almost two weeks later than planned, we finally got our corn in the ground, making our anticipated harvest to begin around July 21st. We are now predicting August 4th (our first u-pick field day) as when the corn will be ready. We’ve learned our first big lesson in market farming. NEVER count on the weather!

For more information on Growing Degree Days visit: http://www.isws.illinois.edu/warm/cropdata/ .

Count Down

2009-07-08T21:02:00.000-07:00

The countdown to harvest has begun! Our days recently have been spent staking and trellising tomatoes, mowing the cover crop and keeping weeds at a minimum. We survived earlier hot weather and are looking forward to seeing the fruit of our labor. The fields are looking good and there are small tomatoes and peppers coming on. Our sweet corn is close to tasseling and so we’re putting up electric fence in an attempt to keep raccoons from beating us to harvest.
We’ll be hosting CSA days on Tuesdays, once the crops are ready, where the public is invited to visit the farm, ask questions and pick produce. We will also have already picked vegetables available on these days for those who would rather just stop in and pick up a box of fresh produce.
Be sure to watch for us in the upcoming addition of Radish Magazine!

2009-06-24T21:06:00.001-07:00

It’s been a while since I’ve posted so I thought this would be a good time to bring everyone up to date on what we’ve been up to down at the fields.
With the hot (given recent temperatures I believe this warrants the use of caps), HOT weather the crops are shooting up fast. Even given our wet spring and late start the corn will definitely be way past knee high by the 4th of July. We’ve been spending some of our time preparing examples of methods to keep tomatoes off of the ground. The use of cages, staking, trellising and sprawling are being included, giving examples of methods available for not just commercial production but also the home gardener. I’ve included all three in my home garden too, so I’ll be able to share my experience from both positions at the end of the season.
Weeds have been a concern, especially with all of the rain we’ve received, and the deck tiller and cultivator have been primary in helping to keep the problem under control. We purchased a flame weeder this week and will be using it as an additional tool to assist in our battle. Don’t be surprised if you drive by and see us with torch in hand, as it’s proving to be a fun (if weeding can fall under that category) way to eradicate the “enemy”.
If you’re wondering why I’ve included a photo of radishes in this post, when we have not included them in our planting, it’s because you will soon be reading about our project in “Radish Magazine”. Pretty exciting news for our crew of future farmers!

Eating Organics

2009-06-06T05:28:00.000-07:00

Eating fresh produce is a fundamental way to acquire the nutrients we need to be healthy but the pesticides used on many crops are a serious health concern. Choosing organically grown produce is a way we can obtain the health benefits of fruits and vegetables without the worry of exposing ourselves to potentially harmful chemicals.
According to the Environmental Working Group http://www.foodnews.org/walletguide.php, there are twelve crops most likely to contain pesticide residues due to common practices in conventional farming. When shopping be sure to purchase only organic varieties of the twelve crops listed below.

Apples
Peaches
Bell Peppers
Pears
Celery
Potatoes
Cherries
Raspberries
Imported Grapes
Spinach
Nectarines
Strawberries

Why Organic?

2009-06-03T21:16:00.000-07:00

Why organic? As stated by Jeff Moyer of the Rodale Institute there are several considerations in the argument for transitioning to organic agriculture.

From an environmental standpoint, organic agriculture builds life in the soil while avoiding the use of toxic chemicals that can accumulate in soil, water, food and people. Non-organic farming relies on dwindling fossil fuel resources, while organic farmers build their own fertility into their systems, which improve over time and do not rely on outside inputs.

From an economic point of view, organic farming has been one of the fastest-growing sectors of agriculture for more than a decade—by 20 to 24 percent annually since 1990—and allows farmers to reap up to three times the profit margins of non-organically raised meat and produce. (U.S. sales of organic food and beverages grew from $1 billion in 1990 to nearly $17 billion in 2006, and the Agricultural Marketing Service expects this trend to continue.)

From the perspective of community, organic food and agriculture are a means of supporting local and regional businesses that build the vitality and strength of our communities. The growth of both farmers markets and the Community Supported Agriculture movement serve as a testament to the ability of organic farming to revitalize downtown centers and reestablish partnerships between regional agricultural and urban areas.

A Days Work

2009-05-29T21:44:00.000-07:00

1,152 pepper plants and 792 tomato plants for a total of 1, 944 planted in one day. Varieties include Ace, Yankee Bell, and Sunray bell peppers and tomato varieties, Celebraty, Brandywine and Cherokee Purple.

How Many Tomatoes?!

2009-05-29T21:42:00.001-07:00

Instruction

2009-05-29T21:38:00.000-07:00

Horticulture professor, Jeff Hawes, explains to participants how to opperate the water wheel planter.

Future Farmers

2009-05-29T21:36:00.000-07:00

Future Farmers, Chelsea & Lisa

Field Day

2009-05-29T21:15:00.000-07:00

We held our first field day today. A time to share what we have learned as well as connect with others who are already living the life of the organic farmer. The weather was perfect and I believe the experience was enjoyed by all who participated. I’ve added a link for Angelic Organics Learning Center below, shared with us by the folks at Margie’s Grass Kickin’ Chicken, in Roscoe, Illinois. The next few posts will be photos of our day. Enjoy!

About the Author

2009-05-26T21:52:00.000-07:00

You may have already noticed I also am one of the 2009 graduates of Black Hawk College. My journey began around three years ago when our eldest son, born with RTS, a rare genetic syndrome which can bring with it a wide range of physical and cognitive challenges, announced with the confidence of a valedictorian at his transition IEP he wished to be a farmer when he grew up. As the former director of a therapeutic equestrian center I had in the past pondered the benefits which could be derived from including individuals with special needs in agriculturally based vocations, but my thoughts had never developed into much more than contemplation prior to that day.
I will be transferring to Western Illinois University in the fall as an RPTA (Recreation, Parks, and Tourism Administration) major, and minoring in horticulture. My focus is Agritourism, outdoor education and disability services with my ultimate goal being that of changing attitudes and creating opportunity beyond the limited choices that in the past have been accepted as adequate. My son’s goal will become a reality and yes, we will be farmers. Our tractors may be small but our dreams will remain big as we know a number of future farmers just like ourselves, just waiting for the opportunity to make choices that hold potential to alter the course of their lives.
To quote a very wise man, “It’s not just about great minds. It’s about great spirits too.” So here’s to all of the “great spirits” I know, those who have educated and inspired me with out thought or expectation of anything in return. Go ahead and dream, there’s no limit to what you can do.

Field Notes

2009-05-24T21:01:00.001-07:00

We spent the morning planting sweet corn on Saturday, May 23rd (over a week past our target plant date of May 15th). A bit of irony playing a part in the process as last week we looked out on fields better suited for a rice crop, hoping for sunny weather, and this week we planted corn in a seed bed with inadequate moisture. When we finished planting Mr. Larson suggested we pray for rain as we all know seed will not germinate in dry ground. It appears someone has a connection with Mother Nature as there is rain is the forecast for the next three days.
Tomatoes and peppers are slated to go in on Friday (be sure to stop by for our field day) and the weather forecast calls for sunny weather with temps in the 70’s. It looks like everything is falling into place.

Colton

2009-05-24T19:44:00.000-07:00

In this photo 2009 graduate, Colton Teske, is driving the tractor. (You can see a snap shot of Colton’s smiling face in the post below.) Colton’s focus is landscape and he recently attained his certificate in horticulture with plans to continue his studies at Black Hawk East to obtain an associates degree. His goal is to have his own lawn and landscape business after completing his degree.

2009 Ag Awards Banquet

2009-05-24T19:26:00.000-07:00

Dr. Jeff Hawes was presented with a golden shovel with the inscription, “Breaking Ground”, signifying the start of Black Hawk organics program by 2009 graduates, Colton Teske, Heather Rich, Carla Jaquet, Brock Bollivar, and Nick Drinkall (not pictured) at the Ag awards banquet.

Nick

2009-05-21T20:44:00.000-07:00

Nick Drinkall – first on the left – was a part of the BHE NACTA team which returned home with a first place trophy from the national competition in April. Nick’s primary interest is landscape (although he’s also a top notch plug planter) and he has already started the next leg of his career as a part of the crew assisting in the creation of Fyre Lake, a Jack Nicklaus golf course under construction in Sherrard, Illinois.

Field Day

2009-05-20T06:19:00.001-07:00

On Friday, May 29th BHO will be hosting a community field day from 1:00 to 4:00 P.M. where we will be demonstrating vegetable plug planting with the water wheel planter.
Rain date Monday, June 1st.
(Pictured is agronomy instructor and production supervisor Andrew Larson with students Dan and Sam -- test planting at the Kaiser Farm.)

Brock

2009-05-19T21:25:00.000-07:00

Center and smiling in this picture is our technical advisor and ’09 graduate, Brock Bollivar. A veteran and nontraditional student Brock returned to school, after serving our country in the Middle East, to pursue a degree in turf management. Raised on a family farm, he has been a great asset to our organic team and will be greatly missed in the fall when he transfers to Iowa State University to continue his studies.

Graduation

2009-05-18T20:05:00.001-07:00

With graduation fast approaching I thought it would be a good time to introduce you to the 2009 horticulture graduates and share what their future plans are.
I’d like to start with Heather Rich from southern Illinois. Heather will be transferring to Illinois State in the fall and continuing her major in horticulture. Her primary interests are education and research and she plans to pursue her Masters degree after completing her studies at ISU.

Organic Certification

2009-05-14T20:59:00.000-07:00

On April 29th M.O.S.A. certifying agent,
Joe Klein, visited the college to begin
the organic certifica-tion process.
Students were invited to participate as Joe discussed information required for M.O.S.A.’s organic certification application and the importance of thorough
records and documentation of field inputs and tillage.
In this photo Joe shares about the advantages of crop rotation with the team while going over BHO's '09 crop list.
(Pictured: Carla Jaquet, Brock Bollivar, program administrator and horticulture professor -- Jeff Hawes, and M.O.S.A agent Joe Klein.)

A Green Career?

2009-05-12T20:31:00.000-07:00

Not sure of what direction to take after graduation? Try considering a job in the “green industry”. According to Anva Kamenetz in the article “Ten Best Green Jobs for the Next Decade”, massive investments in clean energy promise to keep farmers, urban planners, and green – tech entrepreneurs in business for the next decade. America has only two million farmers, and their average age is 55. Since sustainable agriculture requires small-scale, local, organic methods rather than petroleum-based machines and fertilizers, there is a huge need for more farmers -- up to tens of millions of them.

Preparing the Field for Plug Transplant

2009-05-07T20:10:00.000-07:00

PSL

2009-05-06T20:36:00.000-07:00

Jeff Hawes had his television debut on Tuesday. Click on the link below to see video of his interview on Paula Sands Live.
http://www.kwqc.com/global/video/popup/pop_player.asp?ClipID1=3727141&h1=%22Paula%20Sands%20Live%20on%20May%2005%2C%202009%22&vt1=v&at1=Entertainment&d1=1569700&LaunchPageAdTag=Community&activePane=info&playerVersion=1&hostPageUrl=http%3A//www.kwqc.com/Global/category.asp%3FC%3D7943%26nav%3Dmenu83_6&rnd=232489

Practice Session

2009-05-06T15:54:00.000-07:00

On Monday BHE hort-iculture, agronomy, and
ag ed students joined together at the Kaiser farm to practice plug planting with the water wheel planter. Hort students germinated sweet corn in the greenhouse to provide plugs for the project and it's estimated the crop will be ready for harvest at least two weeks ahead of conventionally grown corn. Agricultural practices such as this are an excellent example of techniques which enable fruit and vegetable producers to become competitive growers. We heard a lot of, "Wow, this is fun!" from the group, so I anticipate we'll have volunteers lining up to help when we reach planting time at our organic site.

2009-04-22T02:22:00.000-07:00

NACTA

2009-04-21T05:38:00.000-07:00

CONGRATULATIONS BLACK HAWK JUDGING TEAMS!

BHE hort team took first in the nation at NACTA, held last week in Ohio, assisting the college in walking away as the sweepstakes winner! Students visited Amish farms where organic production is a way of life and were invited to assist in planting, riding on a water wheel plug planter much like ours. What was the difference?

This planter was pulled by a horse!

Pictured left to right:

Nick Drinkall, Brock Bollivar, Sam Vigue, Dr. Hawes, and Steve Findley

Comunity Supported Agriculture

2009-04-03T21:30:00.000-07:00

Local Harvest describes Community Supported Agriculture (CSA) as “a popular way for consumers to buy local, seasonal food directly from a farmer”. A relationship consisting of the farmer offering a certain number of "shares" to the public where typically the share consists of a box of vegetables, but other farm products may be included. Interested patrons purchase a "share" or "membership" and in return receive a bundle of seasonal produce each week throughout the farming season.
If you are interested in learning more about CSA and how it works you may visit the Local Harvest web site http://www.localharvest.org/csa/ and / or take part in our informal poll found at the bottom of the page.

What's This?

2009-04-02T20:24:00.000-07:00

A water wheel plug planter, yippee! This is the kind of thing that makes the heart go pitter pat of a farmer who is new to the organic production biz and looking at planting almost two thousand vegetable plants. (I know I need to get out more!) This along with a plastic mulch layer/drip tube installer (another very awesome little piece of machinery) arrived at BHE today.
Let me give you a brief explanation of how it works…
It has a punch wheel that punches through the plastic and fills it with water, eroding the soil and making a mud hole. Plants are hand set into the hole by two operators riding low near the ground. As the plant is pushed in, mud from the bottom comes up along the sides and covers the top to complete the set. I imagine many of you (even after reading about the fun we will have) may still be scratching your head thinking that perhaps I’m a crazy woman. If this is the case I invite you to join us down at the production site in May and we’ll take you for a spin.
See you at the gardens!

A special thank you to hort student Brock Bollivar for putting our new toys together and taking pictures!

Is there really a benefit to eating organic foods?

2009-03-31T07:36:00.000-07:00

Is there really a benefit to eating organic foods? There are many contradictory philosophies on the topic so in fairness I am going to offer a scenario supporting both sides of the question. Today I’ll start the debate with a bit of information supporting recombinant DNA technology. You most likely before now have guessed where my bias lies (Hint: I grow organic.), so consider this an invitation to share your views. Grains from a genetically engineered line of rice called, “Golden Rice”, are yellow because they have been transformed with a daffodil gene to produce substantial amounts of the pigment B-carotene, which is present only in trace amounts in ordinary rice. B-carotene is converted to vitamin A in the human body. If children receive insufficient amounts of B-carotene in their diet, they often suffer blindness, a condition that is widespread in southern Asia.

March Home Vegetable Gardening Tips

2009-03-23T18:33:00.000-07:00

o Start seeds indoors, such as tomatoes, peppers, and other warm season vegetables. To avoid leggy plants start tomatoes later in the month.
o Now is a good time to till as long as your garden soil is dry enough. A good rule of thumb is to squeeze a handful of soil. If it crumbles the soil is adequately dry, but if it clumps together like modeling clay it is best to wait.
o Potatoes, rhubarb, asparagus and onion sets can be planted in mid-march if soil conditions are dry enough. Cool season vegetables, such as peas and radishes do best when the soil temperature is around 65 degrees as well as most lettuce varieties, which do not germinate well when soil is warmer than this.