A 2014 National Grocery Association consumer survey pretty much tells it all. “More locally grown foods” is the second most desired improvement among surveyed grocery shoppers. It was second to “Price/cost savings.” That sounds like we want our food to be grown locally, but it must be cheap. Read more.
Fox Haven Organic Farm welcomes you to grow with us! We have our own production gardens, and we also have the Chestnut Farm where we welcome you to participate. The process is simple. Talk to us. Share your proposal with us consideration and discussion.
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Around the nation there is a growing interest in eating local food. Two weeks ago Fox Haven held a meeting with local farmers and others interested in growing more, selling more and eating more local food. We released not only data from a local grower survey, but also heard from experts in the field about the local movement around the nation. See Will Gray’s presentation here to learn more.
The Washington Regional Food Funders (WRFF) formed in 2011 to build/remove barriers to a more equitable food system in our region. That means increasing opportunities for small and medium-sized farmers within the communities of the broader Chesapeake Foodshed, and supplying that locally grown healthy food to the people living within it.
The Greater Washington area is the definition used by the Metropolitan Washington Council of Governments (MWCOG). [One MWCOG report found that] products grown in Greater Washington comprised little of the total food sold here.
To address that, the WRFF has the following goals:
Goal 1: Elevate policy solutions and opportunities for action and aligned investment in the supply side of our region’s food system – from production to aggregation and distribution – to advance equitable workforce solutions and sustainable practices.
Goal 2: Identify opportunities for action and investment to support increased demand for good food among regional consumers, particularly for those who do not currently have access to good food.
Goal 3: Maintain and expand a strong community of diverse funders with interdisciplinary interests to broaden the coalition committed to regional action to eliminate barriers to good food.
Winter Workshop Series
Future Harvest CASA’s Foodshed Field School and Beginner Farmer Training Program kick off tomorrow with a winter workshop series: Starting a Small, Intensive Commercial Farm for Local Markets.
Learn farming fundamentals, from business planning to soil health to crop selection.
Participants who complete the series will receive a certificate of completion, issued by Futre Harvest CASA and UMD Extension.
Jan. 28, 6:30 – 9:00 pm: Marketing Essentials: A Key Part of the Business Plan
Mark Powell and Ginger Myers
Feb. 4, 6:30 – 8:45 pm: Methods and Management of Season Extension Using High Tunnel Production
Dave Martin and John Foster
Feb. 11 6:30 – 8:45 pm: Strategies for Pest Management and Examples of Pest Management Success
Jerry Brust and Jack Gurley
Feb. 18, 6:30 – 8:45 pm: Soil Fertility, Nutrient Management, and Conservation on the Small Farm
Trish Steinhilner, Vinnie Bevivino, and Jim Ensor
Feb. 25, 6:30 – 8:45 pm: Cover Crops, Planning and Rotations
Chuck Schuster, Rick Hood, and Tim Clippinger
Mar 4, 6:30 – 8:45 pm: Business Planning and Financial Management for Your Small Farm
Dale Johnson and Will Morrow
Mar 11, 6:30 – 8:45 pm: Integrating Livestock into a Small Farm
Susan Schoenian and Lisa Duff
Mar 18, 6:30 – 8:45 pm: Small Farm Business and Marketing Experiences Panel
Beginner Farmer Training Program Graduates: Laura Beth Resnick, David Paulk, and John Dove
March 25, 6:30 – 8:45 pm: Quality Assurance, Post-Harvest Handling and Other Certifications
Dave Martin and Joan Norman
Watch this youtube video – to the end.
Every winter, Future Harvest CASA holds the largest sustainable agriculture conference in the lower Mid-Atlantic. This year, we have added an extra day of hands-on, pre-conference workshops: beekeeping basics, food photography and styling, fermentations, wet hopping — and much more!
And then the conference starts, with session after session on:
- Bay-saving farming
- Innovative growing practices: fruit, vegetable, livestock
- ABC’s for beginning farmers — including business planning
- Where and how to source local and sustainable food
- The who and how behind the local libation boom: beer, wine, cider, and spirits
- Fresh food and health
- How we can build a better, stronger, more profitable foodshed
- Food hub 101
- How to become a locavore chef
- Local cocktail hour, local food dinners
- and much more
Check it out….we’ll be there!