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Small Farm News Oregon State University Small Farms Program Winter 2012 OregonSmall Farm News Oregon State University Small Farms Program In This Issue: Fiddlehead Farm: A New Take 2 on the Multi-generational Family Farm Farmers, Chefs, & Local 4 Charcuterie Food Safety for Fresh Market 6 Growers: Manure Management & Irrigation Water Small Farms Program & the 9 New Generation of Farmers Oregon DEQ Adopts New 11 Rules to Allow Expanded Use of Greywater Author of The Dirty Life is 12 Keynote for the 2012 Oregon Small Farms Conference The Small Farms Program 15 Loses a Friend Calendar 16 OSU Extension Service Fiddlehead Farm: A New Take Small Farms Program Staff on the Multi-generational Family Garry Stephenson Small Farms Program Coordinator Farm Corvallis, OR 97330 By: Kristin Pool, Small Farms Program, Oregon State University Nick Andrews Clackamas & Washington Counties first met Katie Coppoletta 15210 NE Miley Rd in January 2010, when she Aurora, OR 97002 I 503-678-1264 walked into the classroom Melissa Fery for the first day of Growing Benton, Linn, & Lane Counties. Farms, OSU’s beginning 1849 NW 9th St Corvallis, OR 97330 farmer training course. For 541-766-6750 eight weeks she came into Amy Garrett class every Wednesday Benton, Linn, & Polk Counties evening always making sure 1849 NW 9th St to leave her mud caked boots Corvallis, OR 97330 541-766-6750 at the door. Melissa Matthewson Katie and Rowan Small Farms Program harvesting green garlic. Special Programs, Statewide, Katie’s ambition and passion Photo by Joel Max Weekly Applegate, OR 97530 for farming were obvious Maud Powell immediately. Not only was Katie starting her th Jackson, Josephine, & second season as a farm apprentice at 47 Douglas Counties 569 Hanley Rd Avenue Farm in Portland, but she also had plans Central Point, OR 97502 to start her own operation that coming season. 541-776-7371 You have to be in love with farming if you are Raini Rippy planning to pile a start-up farm operation on top Douglas County of the 50-hour work week of a farm apprentice. 1134 SE Douglas Roseburg, OR 97470 Katie and her husband Rowan Steele discovered 541-672-4461 farming while at Humboldt State University. Chrissy Lucas Like many beginning farmers, the couple faced Small Farms Program Assistant 2 a steep learning curve since neither of them had 1849 NW 9th St farm experience before they started volunteering Corvallis, OR 97330 1-800-365-0201 on farms in college. In pursuing their dream they have faced many hurdles such as difficulty in gaining access to land, capital, and education.Their story shows Layout by: Chrissy Lucas, Oregon State University Extension Service the amazing innovation and passion that has allowed them to forge ahead and Small Farms Program realize their dream to be farmers. Cover Photo: During the first season of their farm operation the couple each had full time Radishes grown at Fiddlehead Farm. Photo by Joel Max Weekley jobs off the farm. This provided stability but limited the time they could invest in the farm. Therefore they decided to start off small and only grow one crop. Limiting the scope of the production fit well into their current occupations and also limited the risk. The small venture would allow them to acquire skills in Oregon State University Extension Service offers educational programs, activities, and marketing and production, while giving them time to learn from their mistakes materials without discrimination based on race, color, religion, sex, sexual orientation, national without putting too much on the line. Thus began Greenthumb Garlic. origin, age, marital status, disability, and disabled Garlic was the perfect crop. It is widely used and can be harvested green or veteran or Vietnam-era veteran status. Oregon State University Extension Service is an Equal stored through the winter, allowing for a longer marketing season. Perhaps Opportunity Employer. most importantly to Katie and Rowan, garlic is a less labor-intensive crop. It Oregon Small Farm News Vol. VII No. 1 Page 2 does not require a lot vouchers that are worth 10% more than they paid. This of day-to-day care but has allowed Katie and Rowan to get the support a CSA rather labor intense offers without the additional work of packing boxes or bursts, which have holding weekly CSA pick-ups. been a perfect fit for Katie and Rowan’s The couple has taken many small and strategic steps to weekend work parties. get to this point. Katie and Rowan have been leasing This season they two pieces of land in close proximity to one another planted 21,000 cloves in the hills east of Portland. Renting land has been an of garlic in 4 hours, important stepping-stone for the couple’s operation as with the help of 44 of it made it possible for them to start their farm without their closest friends. the upfront cost of buying land. Instead they have been able to invest in a tractor, farm animals, and some A little over a year infrastructural improvements. But they have outgrown after Katie finished their rented land and Katie grins with excitement while the Growing Farms telling me that as of 2012 the farm will be operating on Katie surveying spring harvest options in their rented greenhouse class I had a chance to their own land. Photo by Joel Max Weekly visit her and Rowan’s operation. The day I visited was a harvest day in May With Katie’s parents the couple has spent the last of 2011. The year’s cool, wet spring forced this harvest year fixing up their 19-acre parcel they purchased day to be more relaxed than most. I pulled up the long in Corbett. This year they will be consolidating drive of the rented acreage in Troutdale smiling as I their operation onto their own land where the multi- watched Rowan and Katie in the hoop house picking generational family lives under one roof, a true return the season’s first peas. to family farming. Katie’s long black braids, plaid shirt and Carharts help SURVEY WILL ASSIST FARMER accentuate the fact that Katie is truly at home on the farm. We walked through rows of brassicas as Katie ACCESS TO CAPITAL explained how their business had grown over the last Family farmers face steep hurdles in terms of accessing year. Katie now works fulltime on the farm while capital to strengthen and grow their businesses. Oregon Rowan holds an off-farm job that offers the couple lawmakers are gearing up to make some improvements to the delivery of economic development in Oregon and stability and health insurance. They have scaled up and there is an opportunity to include family farmers in this. diversify, since their participation in Growing Farms The coalition Oregon Banks Local is working with the starting a new business, Fiddlehead Farm. Oregon State Treasurer on the Oregon Investment Act. The Act will be introduced during the February legislative “[Growing Farms] gave me the confidence to find and session. Work is also being done on legislation to provide lower interest rate loans to help farmers use resources in the community. I now feel like we have purchase farmland. To assist Oregon Banks Local with a wonderful support network, which makes starting a these policies, hearing from farmers regarding their business feel less overwhelming.” experiences will help ensure family farmers are included in the Oregon Investment Act and will help justify to They sell their goods at the Montavilla Farmers’ legislators the need for more tools to help farmers access land and build equity. Market as well as to a handful of Portland restaurants. Additionally, Katie and Rowan are trying out a new Click here for the survey, it takes only a few minutes: type of Community Supported Agriculture. They have https://www.surveymonkey.com/s/BTF836T sold shares in the form of credit for their farmers’ market stand. The customer pays upfront giving For more information on Oregon Banks Local go to: http://oregonbankslocal.org/ the farm capital in the spring and the customer gets Oregon Small Farm News Vol. VII No. 1 Page 3 Farmers, Chefs, and Local Charcuterie By: Lauren Gwin, Oregon State University harcuterie” markets. “Ccovers a wide We spent the first half of the range of specialty morning sorting out the rules: meat products, what laws and regulations from familiar ham apply, and what agency has and bacon to the jurisdiction over what kinds fairly well known of businesses and products. prosciutto to the Will Fargo, Environmental much less common Health Specialist in the (at least around Food Safety Division of here) cured pork the Oregon Department jowls. Charcuterie of Agriculture, covered products not only the federal and state rules. taste good, they Maureen Taylor, Registered let meat producers Environmental Health and processors turn Specialist with Clatsop low-end cuts and County Public Health, then otherwise not very went over the Oregon Food Eli Cairo and Tyler Gaston of Olympic Provisions saleable parts of the dissamble a pig’s head. Code and Oregon Health Authority food handling rules animal (jowls, for Photo by Lauren Gwin relevant to charcuterie. example) into high-end food. Together, Fargo and Taylor explained a key regulatory concept for charcuterie: the Food Code variance Consumer interest in charcuterie appears to be on the requirement. If you make a meat product (for sale) rise across the country, and certainly here in the Pacific that doesn’t follow Food Code rules, especially Northwest. Livestock producers selling into local temperature, you must apply to county health for a markets are increasingly looking into their charcuterie variance. For example, if you’re making dry cured options.
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