Organic. It’s a word that’s thrown around quite a bit. Not just in this industry, but all over. The term itself signifies “healthy,” “environmentally friendly” and “chemical-free.” Consumers who used to visit out-of-the-way nature food stores now frequent their local supermarket to effortlessly stumble upon produce labeled “organic.” As I traveled this year, I noticed … Read more
Squash bug The squash bug ranges in size from about 1/2- to 3/4-inch when they are adults, according to Dan Pavuk, a lecturer and Ecology and Conservation Biology advisor at Bowling Green State University in Bowling Green, Ohio. Their color ranges from dark to grayish brown, the abdomen is filled with orange and brown stripes, … Read more
Nearly 1 million women work in agriculture, according to the U.S. Department of Agriculture’s 2012 Census of Agriculture. Those women generate $12.9 billion in annual agricultural sales. “From historic homesteaders to contemporary cattle ranchers, women have been the cornerstone of America’s agriculture heritage,” according to information on the website. Whether carrying on the family tradition … Read more
Cultivating specialty mushrooms Growing cold-climate specialty mushrooms is not like growing the white button mushrooms (Agaricus bisporus) commonly found in grocery stores. For starters, button mushrooms are grown in large trays. New Hampshire Mushroom Co.’s specialty mushrooms are grown in 1-gallon plastic bags. The process begins with mixing hardwood sawdust with two kinds of certified … Read more
Although Illinois is best known for its vast corn and soybean fields, Keller’s Farmstand (http://www.kellersfarmstand.com), Oswego, Illinois, owned by Frank Keller IV, has brought the Keller farming operation full circle to include vegetable production. The business has revolved around the idea of a profitable operation based on the simple principle that local food is fresher … Read more