Existing and prospective farmers and ranchers are invited to participate in a grant writing workshop on Tuesday, August 30 from 4 p.m. to 7 p.m. at the Williamson County Extension office in Marion. Information will be presented on the basics of grant writing as well as specifics on grants available through the North Central Region Sustainable Agriculture Research and Education Farmer Rancher Grant Program and the Illinois Department of Agriculture.

The workshop will be taught byDeborah Cavanaugh-Grant,
Extension Educator for Local Food Systems and Small Farms for the University of Illinois. It is hosted by Food Works on behalf of the Southern Illinois Farming Network.

Farmer and rancher grants give growers critical support for improving on-farm infrastructure or even scaling-up production. “State and federal grants can help producers purchase needed equipment and even explore innovative ways to expand their markets.” said Devin Brown, Program Specialist for Food Works. “For the southern Illinois region, farmers need to utilize all available resources to meet the increasing demand for locally grown food. We also see many new growers starting farm businesses who could use small grants to develop niche markets and extend the marketability of their products.”

“The SARE Farmer and Rancher Grant enabled our farm to significantly expand our direct-to-consumer marketing for our eggs, meat, and produce,” said Dave Bishop, owner of Prairiearth Farm near Bloomington, Illinois. “It funded a mobile store trailer with a retail space, a walk-in, and a freezer that we take to farmers markets and CSA drop-offs.”

Registration for the workshop is required by August 26. Space is limited. Online registration is available at eatsouthernillinois.org, or by calling Devin Brown at 618-771-0237. The workshop is free for Southern Illinois Farming Network members and $20 for non-members.

To register for this event go to Food Works’ website

The Southern Illinois Farming Network’s Summer Gatherings Dinner at the Field of Dreams Banquet Center in Desoto was a great success.  On July 25th, over 40 network members convened with food, friends and fantastic attitudes.  Dishes of this potluck included a chevre (goat cheese) roll covered in sunflower seeds and surrounded by strawberries, gazpacho loaded with vegetables, a creamy pasta salad and other tasty treats.  Once everyone became acquainted and reunited, the line formed to the left and everyone filled their plates with the delicious offerings.   

During dinner, the Food Works’ staff expressed to the network how grateful they are to everyone participating in Food Works’ projects.  The relationship that we all hold is symbiotic.  Food Works could not exist without the support of the network and sponsors similarly, members of the network would find it much more challenging to obtain the resources they have.

After the feast came music, dancing and more socializing.  The Bone Dry River Band was gracious enough to set the soundtrack for the night.  This gathering was an excellent opportunity for everyone to enjoy the summer air while taking time off from their daily routine.  It is safe to say we are all looking forward to next year’s extravaganza.

Specialty cut flower production is becoming a booming business, thanks to the growth of direct sales at farmers markets and on-farm fresh produce stores throughout Illinois and the nation. On Thursday, July 21, Shari Sweeney will host a Flower Production and Creative Marketing field day at Greenridge Farm in Carbondale. The event targets small farm operators interested in adding flowers to their business plan. Participants will learn first-hand about ideal conditions for growing cut flowers for market, including soil preparation, variety selection, harvesting techniques, and direct-to-consumer marketing. Each field day participant will have the opportunity to harvest an arrangement to take home.

Greenridge Farm has marketed ecologically grown produce, flowers and herbs locally for over 25 years. The farm has been a fixture at the Carbondale Farmers’ Market since its inception, and sells to the Neighborhood Co-op Grocery and other local retailers. Most recently, the farm has added an online buying program for its farm fresh goods, as well as a fresh cut flower service for weddings and special occasions. This summer Greenridge will open an on-site farm store. More information about the farm can be found at greenridgeecofarm.com.

The Flower Production and Creative Marketing field day is open to the public. It is facilitated by Food Works on behalf of the Southern Illinois Farming Network. The event is free for network members and $20 for non-members. To register, visit eatsouthernillinois.org, or contact Devin Brown at 618/771-0237, or devin[at]eatsouthernillinois[dot]org. The Southern Illinois Farming Network is supported with funding from Farm Aid, the Illinois Department of Commerce and Economic Opportunity, and support from members of the Farm Beginnings Collaborative.

To register for this event go to Food Works’ website.

 Our exciting day at the Thurston family farm began at 9:30 a.m. on Saturday, July 9^th.  It was a clear and sunny morning – perfect for a field day.  Before the registered participants arrived, I was fortunate to get a short tour by two long-term farm employees.  They showed rows upon rows of organized and healthy vegetables.  This included multiple varieties of kale, peppers, and squash along with corn as far as the eye can see.  Two hoop houses filled with tomatoes are off to the side.  The symmetry is a wonderful scene.

We also had a look at where the pigs are kept.  On one side of the barn are sows (mature females) with their suckling runts and on the other side are the pigs that have been weaned from their mother.  After a quick introduction, I was off to direct traffic.

Eighteen farming enthusiasts showed up for the Good Agricultural Practices (GAPs) field day hosted by Jerry Thurston and his wife Lisa.  GAPs certification requires maintaining a clean working environment in which to wash and pack harvested fruits and vegetables.  This ensures avoiding contamination of food borne illnesses.  Jerry Thurston and company are an excellent example of these practices and standards.

When everyone had arrived we adjourned to the washing and packing house.  The packing house is contained in an old barn built by Jerry’s grandfather in 1967. It was recently updated with new walls, washing tables and belts as well as a new walk-in refrigerator. 

We huddled into a circle and Jerry began informing us what is required for third party GAP certification.  Cleanliness and protocol were explained in detail. Like the tidiness of his field, Jerry’s packing house was in immaculate order.

Soon after the introduction to GAPs, the workers returned from the field with buckets of squash to wash.  These experienced employees work quickly and diligently to clean the many pounds of vegetables that are needed to fill an order.

Spring Valley Farm sells produce to Schnucks in Cape Girardeau and Carbondale, as well as the Neighborhood Co-op in Carbondale.  In the fall, the farm will supply Chef Bill Connors at Southern Illinois University-Carbondale with fresh, local vegetables to serve to students who are housed there.  Although these establishments do not require their growers be GAP certified, Jerry believes it is a responsibility to uphold these practices.

It’s inspiring to learn that in trying economic times, markets are buying local, which helps keep food dollars in the local community.  Jerry imparts, “It’s been my experience, the market is really out there.” It may sound obvious, but cutting down on shipping costs, including fuel, means a lower cost for consumers.

The group was given an extensive tour of the farm with thorough explanations given by Jerry.  And as if their generosity was not already apparent, the Thurston’s served the crowd platters and bowls filled with the prepared ingredients fresh from the farm.  Both vegetarian and omnivore dishes were on the menu.  Melons, potatoes, squash, stuffed peppers, bar-b-que pork, and corn all were served. Needless to say, lunch was delicious.

There was plenty of food to go around and plenty of happy,full people.  Another wonderful aspect was the conversation the two tables were having. Almost every topic discussed was about food.  It’s refreshing to be among people who care deeply about their food system and, just as important, food equity.

Soon after lunch, everyone left the farm to reflect on what they just learned.  Jerry, Lisa, Dayna, Devin and I finished clearing the tables and discussed the successes of the field day.  The Thurston’s are truly a special family.

Jerry reminds me of a superhero, defending his community by producing accessible and quality-rich food. In fact, when I look at the picture below, I imagine a cape on his back flailing in the wind.

Continue to follow Spring Valley Farm and Food Works for updates.

Field Day to Address On-Farm Food Safety for Local Producers

As the popularity of locally and regionally grown food increases throughout Illinois, many area farmers are planning to scale up production in order to meet the demand. To help farmers prepare, Food Works and the Southern Illinois Farming Network will sponsor a field day, “Getting Ready for GAPs”, on Saturday, July9th at Spring Valley Farm and Vineyard in Pulaski.

The event targets beginning growers as well as current operators of small farms planning to meet the standards of Good Agricultural Practices. Owner Jerry Thurston will demonstrate the changes his farm has made in order to meet the requirements of wholesale and institutional buyers of fresh produce in the region.

“We have done a complete renovation of our packing house this past winter,” said Thurston. “We now have a fully enclosed space that has washable surfaces throughout. These changes were necessary to enable us to expand our customer base and provide food safety assurances to our current customers.

This year, Spring Valley Farm has doubled the acreage of land on which they will grow fresh fruits and vegetables for sale to local grocery stores. All produce will be harvested, packed and delivered by the farm. Whether planning an expansion or just getting started, farms of all size can benefit from a GAPs assessment.

During the field day event, Thurston will describe the packing house renovation, the installation of the on-site cooler, and procedures that Spring Valley Farm has put into place to lessen the risk of contamination.

Spring Valley Farm and Vineyard is a third-generation farm in Pulaski County that produces a diversity of seasonal fruits and vegetables, livestock and wine grapes for southern Illinois area markets. They market locally to the Neighborhood Co-op Grocery, Schnuck’s, Southern Illinois University-Carbondale, Blue Sky Winery, and at their farm market, the Old General Store, in Pulaski.

Registration for the event is $20 for non-members and free for members. Pre-registration is required. A complimentary lunch highlighting local food will be served by the farm. To register,or for more information, visit eatsouthernillinois.org, or contact Devin Brown at 618/771-0237 or devin[at]eatsouthernillinois[dot]org.

The Getting Ready for GAPs field day is organized by Food Works on behalf of the Southern Illinois Farming Network. It is supported by funding from Farm Aid, the Illinois Department of Commerce and Economic Opportunity, and the Farm Beginnings Collaborative.

To register for this event go to Food Works’ website

On June 25^th, over twenty Southern Illinoisans were fortunate to meet three local apiarists, or “bee handlers” and draw on their expertise. Scott Martin, Jess Will and Angie Kuehl are highly trained and skilled beekeepers who lent their talents at the Beekeeping 101 seminar hosted by the Southern Illinois Farming Network. This particular Saturday was overcast and humid.  However, everyone who attended the field day was more than eager to learn about bees and the fascinating culture of handling them.

The event began in a classroom setting at the University of Illinois extension building in Murphysboro.  We were presented with fascinating facts about bees, including just how much humans depend on the European honey bee and other pollinators for food, which gives legitimacy to the adage, “If the bees go, we go”.

Perhaps one of the most interesting products of bees is propolis, a natural secretion.  This glue-like substance is used for building and repairing combs, as well as to protect the hive from intruders.  Since bees are not able to carry creatures larger than themselves away from the hive, they will encase their enemies in propolis, which leaves them in a petrified state.  As an example, Jess passed around a bird that fell victim to this defense mechanism.

After becoming acquainted with the basics, the group moved outside for hands-on experience.  The threat of rain hovered over us like a neurotic mother hen over her chicks.  However, this did not cloud anyone’s enthusiasm.  Everyone gathered around the hives, some more comfortable with their proximity than others.

Jess, Scott and Angie began demonstrating the proper way to handle the bees.  Smoke is used to calm the hive while the handlers are poking around. Jess procured what is known as burr comb, the excess wax and honey on the perimeter of the frames.  The burr comb is packed with honey and can be chewed like gum.

Huddling around the hives disrupts the bees’ flight path.  As time passed, we noticed an increase in tthe number of bees buzzing around our ears.  The best thing to remember is to remain calm and relaxed around a hive.  Bees can tell when someone is stressed, which in turn stresses them.  Fortunately, the rain held out long enough for us to spend a significant amount of time with the bees.  We then headed back inside to get a look at how the honey is extracted from the frames.

The final highlight of this event was the raffle for a nucleus hive.  The proud winner was Arnie , a new member of the Southern Illinois Farming Network.  It’s safe to say that everyone who participated in the Beekeeping 101 seminar walked away more informed and appreciative of the hard work bees do.  Humans can learn a lot from bees, especially European honey bees.  The most profound effort we can make is learning how to protect them from their decreasing numbers.

We arrived at Quail Ridge Farm an hour after the sun hit its peak in the Monday sky. The first to greet us was a burly dog that is quick to warn against new faces on its territory. After a quick look around for the proprietor of the estate, we knocked on the front door of the house. Don Wilkin, a bear of a man, over six feet tall, answered the door in his denim over-alls and lengthy, white beard. He showed us in. His home, a modest and cozy place was an oasis from the heat of the sun. Don is the owner of forty acres in Pinckneyville, Illinois.

Waiting for us at the dining room table was Sarah and Chris Caraway, two recent additions to Food Works’ Southern Illinois Farm Beginnings program (SIFB). The main purpose of our meeting today is for these new growers to become acquainted with their farming mentor, Don. The Caraways have two small boys who are quickly becoming introduced to farm life. Sarah and Chris have decided to scale up from a small garden to a fully operational farm.

The meeting began with talk of sporadic rain the Southern Illinois region is facing.  Don imparts that irrigation and mulch practices will become the forefront of conversation in the near future due to unpredictable weather. He takes measures to combat the rain’s irregularity by implementing a clever irrigation system that uses both a gravity feed from his pond and 500 gallon water tanks for higher elevations. A series of hoses and drip tape, which resemble arteries pump fresh water to the plant beds.

Soon after introductions and small talk, Dayna Conner, Food Works’ Executive Director and facilitator for SIFB began talking about the mentoring program. As a formality, Food Works issues a written agreement to the participants of SIFB in order to manage expectations during the program. Farm Beginnings mentors commit to a minimum ten hours of direct consultation with their mentees. In return, Food Works pays a predetermined “honorarium”or stipend. Further guidelines strive to ensure the participants maintain a healthy and symbiotic relationship.

Following our sit down, Don lead a tour of Quail Ridge Farm. He informed us that eighteen acres of his land is dedicated to reforestation, ten acres to hay, five and a half acres of pond and approximately two acres of vegetable production. The farm has one greenhouse, which houses seedlings and one hoop-house where cucumbers, tomatoes, bell peppers and squash grow. The list of farm animals include a herd of goats, a flock of guinea fowl, ducks, two dogs, one cat and a horde of chickens that were tucked away from the sun. Fortunately, a strong breeze cooled us down in the ninety degree heat.

Our tour came to a close with a chat in the shade of a maple tree. We talked about the aspirations of beginning growers as well as the needs and limitations of food processors in Illinois. It is clear the Caraways and Quail Ridge Farm have much to gain from their newly formed relationship. Further, it remains a joyous time when good people work together to achieve a worthy goal.

For more on Southern Illinois Farm Beginnings® program click here

Hands-on Beekeeping Field Day in Murphysboro

Educational field day on Saturday, June 25 for aspiring beekeepers

Have you ever thought of being a beekeeper?  Interested in supplementing your income with honey or other hive products?  Do you want more pollinators for your farm or home garden?  Join the Southern Illinois Farming Network on Saturday, June 25 for an intensive Beekeeping 101 field day at the University of Illinois Extension Office in Murphysboro from 1 to 4 pm.

Instructors Scott Martin, Jess Will and Angie Kuehl have nearly 20 years of combined beekeeping experience.  Participants will come away with the basics of hive management, including the harvest of hive products such as honey, wax, pollen and propolis as well as the minimal equipment a beekeeper needs to work with bees.  The field day will also cover the pests and diseases associated with bees and non-invasive methods to control them.

Registration for the event is $20 for non-members and free for Southern Illinois Farming Network members. Pre-registration is required by Wednesday, June 22. For more information or questions, visit eatsouthernillinois.org, or contact Devin Brown at 618/771-0237 or devin[at]eatsouthernillinois[dot]org.

To register for this event go to the Food Works’ website.

Food Works’ blog is now up and running!

Please continue to follow us on this page and our Facebook page to stay up to date with news and events.  An RSS feed is in the works as well.

Food Works will continue to  facilitate field days and other presentations with skilled growers and local food enthusiasts.  Also, we will be hosting films and other fundraising opportunities in the near future.

You can also follow us on Twitter @food_works and subscribe to our channel on Youtube at FoodworksO8.

There is much more information to come.  Please pay mind to the categories at the right for updates that apply to your discipline and appeal to your interests.

To learn more about who we are and what we do visit Food Works’ website.