Workshop Session IV: 2:30-3:45 p.m.
Continuous Improvement of the National Organic Program
Alex Dragovich and Alexis Dragovich, Mud Run Farm, Sal Pinkham, OEFFA, Jim Riddle, Blue Fruit Farm
This session explores where the U.S. organic movement came from and where it is going, noting its strengths and pointing out its areas for improvement. Join to unpack and discuss the long history, many strengths, and ongoing challenges of organic as we know it. Bring your experience, opinions, and room for new ideas.
River Birch A
Making and Using Chestnut Flour
Michelle Ajamian, Appalachian Staple Foods Collaborative, Amy Miller, Route 9 Cooperative, Eleanor Reagan, Route 9 Cooperative
The market is hot for fresh chestnuts of high quality, but what about Grade B chestnuts that don’t meet specifications for the fresh market? We will explain and demonstrate value-added opportunities for chestnut production by turning suitable Grade B chestnuts into chestnut flour. Growers, retailers, and marketers will learn how to produce and utilize value-added products like dried chestnuts and chestnut flour.
Backyards, Lots, and Small Plots
Companion Planting: A Fresh Look
Barbara Utendorf, BackyardNourishment.com
Correct companion planting can truly make a difference to the vitality of a crop and the health of an ecosystem. Join to learn about the years of research, trial, and attunement that provided the foundation for an updated look at companion planting.
Crop Planning for Success and Sanity
Nathan Lada, Green Things Farm Collective
Whether it is your first time or your 30th, crop planning is an essential part of a successful season. In this session, we will explore realistic sales and production driven techniques for crop planning. Looking at different tools for organizing our well laid plans, we will see how to make them transparent and accessible throughout the season. We will also discuss the arc and changes of crop planning over time, and the difference between planning as a new farm and as an established one.
Focusing on Grain Nutritional Quality for Better Marketability and Profit
Joel Kurtz, Maysville Elevator
In vegetable production, we often pay close attention to nutrient density and use it and soil balancing to avoid pest and disease pressure. However, we have not been so attentive in our grains. Hear how lower protein, less nutrient dense grains lead to problems, particularly in storage where they experience more pest pressure. This session will offer a different perspective on nutrient density, exploring how prioritizing it during production can help Ohio’s organic grain farmers.
Keys to Maintaining a Successful Pasture for Grazing
Phil Hollingshead, CSU Extension
Maintaining good pastures for grazing will increase animal health and product quality while decreasing feed costs. The session will list key points that will help farmers graze pastures more heavily and longer into fall and winter when implemented.
Introducing Kids to Herbs and Forest Farming
Joe Brehm, Rural Action
Kids’ minds are blown by the uses of local plants and fungi. This session will showcase Rural Action’s Appalachian Stewards curriculum, which introduces students (mostly grades 4-12) to forest botanicals like American ginseng and goldenseal, as well as garden herbs like lemon balm. You will learn more about this curriculum and make fire cider or salve with local herbs.
Community Centric Marketing
Alex Ball, Old City Acres
How do we connect with those around us to sell our farm products? Dig deep on localized guerilla marketing, defining your brand, and adding value to your end consumer.
Ohio Ecological Food and Farm Association
41 Croswell Rd.
Columbus OH 43214
OEFFA:(614) 421-2022 (614) 421-2022
OEFFA Certification:(614) 262-2022 (614) 262-2022