My 50th Birthday Epic Partay

The Beginning of the semi-informative Farm Tour

Spring Chickens

A Rare Shot of the Blogger (and one of her hens)

Putting in a Bed of Cabbage

Cabbage seedling hardening off in a cold frame

Here they are in a hoophouse where we quickly put them due to a thunder shower that postponed planting them for an hour

The flat of cabbage seedlings ready to transplant

Eugene is raking the bed after tilling it a final time

Bringing in bricks to weigh down the row cover that will go over the plants after they are in the ground

Adding phostrell and a general fertilizer

cabbage seedlings ready to go in the prepared holes

But before the seedlings go in the ground the fertilizers need to be mixed and the hole depth needs to be a little deeper

Mixing

Eugene popping cabbage seedlings into the soil

Transplanting complete

This is of a wire hoop in the fore ground. The rocks are what we use to keep the row covers down. We do 6 to 7 hoops per 50' and need 14 to 16 rocks to keep the covers in place. We have all these things in place before we plant the seedlings so they go on ASAP after the transplanting is done.

Laying out a piece of row cover. We buy 1000'rolls and cut what we need and than reuse it as long as possible. This cover is on its' second use

All done.

Happy Spring!

Go Global, Think Local at Boulder Belt Eco-Farm

Written by Lauren Schwab

Sunday, 17 March 2013 20:00

Go Global, Think Local at Boulder Belt Eco-Farm Find health and renewal in a farm couple's philosophy to sell the best and compost the rest. Learn how their traditional approach to farming is protecting our planet one bite at a time.  The Boulder Belt Eco-Farm provides local, sustainable organic food for Tri-State residents From the farm gate to your table plate, Boulder Belt Eco-Farm is committed to growing local, sustainable organic food. "We are committed to raising the best, sustainably grown food you can buy and to growing local food systems in South West Ohio," says owner Lucy Goodman. Eugene and Lucy Goodman own and operate a small Community Supported Agriculture (CSA) farm. The couple produces a wide variety of fruits, vegetables, herbs and pastured poultry for Farm Share Members. Boulder Belt is located in Preble County, just one mile north of Eaton on US 127. Boulder Belt Eco-Farm began in 1993. The first garden consisted of a few pepper plants, a small row of blue lake green beans and pears trees. "Suddenly we were faced with growing piles of food. Being from town, I had no idea about putting up food other than some vague romantic notions of homesteading. Romance became pragmatism and soon we owned a chest freezer. I froze a lot of beans and peppers that year and we joked about finding a farmer's market and selling veggies the next year," Goodman says. The couple learned about sustainable market farming for 12 years then bought their farm in 2005. They soon grew from a small garden plot to several acres of beds scattered over a 10-acre space. They began raising chickens for pastured meat and eggs. "We have lots of other plans that will be revealed as time goes on. We plan to have several commercially made greenhouses, as opposed to movable, unheated and homemade hoop houses. We are growing our Farm Share Initiative as we go away from farmers markets and more towards all on farm sales," Goodman says. Boulder Belt Eco-Farm sells 90 percent of their product to direct customers and 10 percent to the Moon Co-Op farm market store in Oxford. They supply a farm share for CSA subscribers. This is a way for consumers to buy local, seasonal food directly from a farmer. A farmer offers a certain number of "shares" to the public. The share consists of produce, but other farm products may be included. Interested consumers purchase a share or subscription and in return receive seasonal produce each week throughout the farming season. Eugene and Lucy Goodman, owners of Boulder Belt Eco-Farm The couple has learned the growth and financial success network marketing and social media can bring to a business owner. Facebook has increased their ability to market and promote local sustainable farming. They can tell their farm story through photographs, videos and writing. Lucy Goodman knows first-hand the challenges women can face in business. "Women tend to give a lot away; I think it is a care giver thing. We tend to undersell. I learned you have to be a price leader and maker at your market," explains Goodman, "Some women think they are not good enough to earn more money. When you raise your price, people will know it is worth more." Boulder Belt Eco-Farm believes in doing what is right for the planet. "We are committed to growing our food sustainably and locally because food grown sustainably and locally is healthier for both us and the planet. Animals raised on wholesome food, fresh air and sunshine are happier and healthier," explains Goodman, "We invite the public out to our farm to see how we do what we do and ask questions. This is how you can learn more about the food you eat and how to eat wholesome, local nutritious food." To learn more about CSA and Boulder Belt-Eco Farm, visit localharvest.org. Learn more about the farm, view pictures and videos at boulderbeltfarm.com, "Like" their Facebook page, call (937) 456-9724 or email boulderbelt@embarqmail.com. Lauren Schwab - Lauren Schwab is a Cincy Chic editorial intern. Contact her at lschwab@cincychic.com.

Every Tortilla is an Individual

Screaming Ghost

Some Guy

Moonscape

7 Reasons to Eat Ethically

I was interviewed for this several weeks ago and I am reason #4

7 Reasons To Eat Local, Sustainable Food

Posted on Dec 2012 By Eden Canon Interviews, Issue 4 Holiday 2012

Are you debating whether local, responsibly produced food is worth the extra expense and effort?  Here’s what farmers, producers and restauranteurs want you to know.

Wake up and connect food back to medicine. Eating the Standard American Diet is the shortest road to obesity, cancer, autoimmune disorders, inflammation, asthma…you name it. Unconscious, government trusting, corporate trusting people are going to die pretty darn quick…all in the name of long shelf life and FOOD INC profits. Darwin will figure this whole thing out in just a few generations. It is truly sad. Those that learn to cook and eat whole organic foods again will thrive. Simple as that. Get to know your farmer and get to know your food. Your life is at stake.

Mark McAfee, Organic Pastures

Getting back to the sustainable and local, I think it’s a no brainer. Maybe that’s because this is my world but if you could buy things in season and locally, you’re king of the hill.  You’re getting it fresher and its going to be the most nutritious, and most likely the most delicious.  You’re keeping the money within the community.  You’re supporting small-scale family farming.  You’re helping to maintain agricultural land instead of letting it turn into a strip mall.

Andy Powning, Greenleaf

I would say it is absolutely worth it.  You can taste the difference and feel good about doing it.

Clayton Chapman, The Grey Plume

It is so worth it—the food is much, much better (fresher and varieties that no grocery store will ever sell); you are directly supporting farmers who are farming in a way that is not detrimental to the Earth and not to faceless middle people. Plus it is really fun to get to know the people who grow your food, which you can do if you shop at your local farmers market or join a CSA (a real CSA that has a farm that the members can visit and is not just a buying club for Organic foods with no farm/farmer connection). Maybe 1 in 10 people in the US know a real farmer—be a part of that minority!

Lucy Owsley-Goodman, Boulder Belt Eco Farm

It’s your responsibility as a citizen on this planet.

Maria Hines, Tilth Restaurant

Every bite supports a local farm. Every bite keeps that farm from being sold and turned into another crappy strip mall or cul de sac development.

Steven Grasse, Art in the Age of Mechanical Reproduction

 What you put into your body is really important and so I think it behooves anybody to at least do their research to find out where that food is coming from, how it’s raised, how it’s processed.
And if you don’t care you might be buying a product from somebody who might not care either.

Mary Rickert, Prather Ranch