Minnesota's Own Laughing Loon Farm Wins Grant for Season Extension

Thanks to a whirlwind of votes, tweets, posts, and facebook shares, Laughing Loon Farm of Northfield, Minn. was recently selected as the first-ever "Farm Favorite" from more than 250 farms in Lundberg’s Raising Organic Family Farm contest. Laughing Loon Farm will receive a $2,500 award for a season extension project, plus a $500 bonus grant.

Laughing Loon Farm grows more than 100 varieties of produce, such as greens, cherry tomatoes, heirloom tomatoes, squash, and zucchini for about 25 restaurants in the Twin Cities, including Bachelor Farmer, The Craftsman, and Corner Table, as well as colleges such as St. Olaf and Carleton. Dayna Burtness, Laughing Loon farmer and social media maven, thinks extending her growing season will improve her sales with the colleges, since schools aren’t in full swing during the peak growing season.

In the world of agriculture, “season extension” refers to farming practices that allow a crop to be grown outside of the range of its normal outdoor growing season. With the award money, Burtness hopes to extend her growing season by building some short, above-ground structures (caterpillar tunnels) using plastic. Because the above-ground tunnels offer insulation and protection, crops can be grown inside the tunnels in timeframes during which they would otherwise not survive, therefore extending Laughing Loon’s growing season by as much as three months.

Burtness, a small-scale sustainable farmer, was impressed that she received so much support from Minnesotans and people across the county and in Canada during the contest. The contest is a multi-year initiative that hopes to inspire a new generation of organic family farmers and provide financial support, education, and mentoring to aspiring organic farmers.

“I’m really excited,” said Burtness. “I got such an overwhelmingly positive response. It’s fun to have people all across the country rooting for you. People want to help young farmers, which I think is awesome.”

FYI, this year Burtness will will be distributing produce through Twin Cities Local Food, a brand new online marketplace in the Twin Cities that is selling a variety of locally grown produce, meat, and goods. Each week, vendors log into the site and list the products they are selling. Member customers then place orders through the site and pick up their orders at a designated location. The first ordering period begins on April 6, 2012.

Cross posted from TC TasteNorthfield's Laughing Loon Farm Named Farm Favorite - Twin Cities Taste - April 2012 - Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

MPLS City Council Passes Urban Ag Amendments Unanimousl​y

Today, the Minneapolis City Council unanimously approved Urban Agriculture Zoning Text Amendments that address market gardening, use of hoop houses, and the construction of raised beds, among other things. The Land Stewardship Project sent out the following press in reaction to the news.

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MINNEAPOLIS, Minn. — The Land Stewardship Project (LSP) applauded the passage today of zoning and planning rules that will help promote the production and consumption of local food in Minneapolis. The Minneapolis City Council unanimously approved Urban Agriculture Zoning Text Amendments that, among other things, address market gardening, use of hoop houses and the construction of raised beds. Most importantly, produce grown within city limits can be sold for market, creating more food security within the city, and opening up avenues for food related businesses, according to LSP organizer Anna Cioffi.

“This is an historic day for the City of Minneapolis,” said Cioffi. “For the first time since 1963, people will be allowed to grow food commercially in the city. Having urban agriculture as part of the city zoning plan is a huge step toward making the production and consumption of local food a key part of our communities.”

The text amendments will allow the use of hoop houses on residential property while making it possible for market gardeners to sell directly to customers from their sites for 15 days per year. Commercial growing will be allowed on a large scale at urban farms in industrial districts, and on a smaller scale at market gardens in low-density residential areas. People will also be allowed to grow food commercially in their own backyards, and be able to sell it from their property. In addition, aquaponics will be allowed within the city limits.

“It’s going to open the door for food entrepreneurship in Minneapolis, while renewing the relationship between city land and the food that we’re eating,” said Cioffi.

The City Council has indicated that after the first year of implementation of these amendments, it will revisit such issues as expanding the number of days market gardeners can sell from their properties.

During the past two years, LSP staff and members have been focusing on making urban agriculture a critical player in the community life of Minneapolis. In 2009, the City of Minneapolis decided through recommendations put forth by Homegrown Minneapolis to pursue the development of “a city-wide topical plan on community gardens and urban agriculture.”

“I’d like to commend all the farmers, gardeners, restaurateurs, and other supporters of urban agriculture who propelled these amendments forward over the past few years,” said Cioffi. “It will be exciting to see this sector of the economy grow and live up to its potential.”

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Soil Knowledge and Testing to Support Healthier Home Gardens

MASTER GARDENER
SARAH GREEN TOEWS

Many Minnesotans (including yours truly) are eager to get into the garden and grow their own feast (but hold on, frost may still be coming!), so it seemed like a good time to talk soil with Master Gardener Sarah Green Toews. She shared with me her knowledge about soil, and how a simple soil test can make a world of difference in your garden. 

Gardeners are just as guilty as anyone else of being distracted by shiny objects. When the catalogs arrive, we start to select our seeds, and as we gaze at photos of giant sunflowers and heirloom tomatoes, we forget all about the bug bites, dirty knees, and weeding that awaits us. One of the most overlooked and least shiny components in our backyard vegetable gardens is the soil. It’s messy and mysterious. It gets dragged throughout the house, and has a habit of sticking to everything. But it’s crucial in plant development, and should be given some serious attention. 

Why is Soil Important?Soil gives your plants the nutrients they need to grow. Taking care of your soil will help your plants stay healthy, which could mean a better crop of goodies from your garden. Taking care of your soil means you can cut down on excess fertilizer, which can be bad news for the environment. University of Minnesota Master Gardener Sarah Green Toews shared some basic information with me about how we can build better soils for our gardens at home. 

Toews directed me to a soils guide on the University of Minnesota Extension website, where I read a summary of important soil nutrients by some researchers in the Department of Soil, Water, and Climate: “Optimum growth of turf, flowers, fruits, and vegetables depends on many management factors, one of which is ensuring a sufficient supply of plant nutrients. There are at least 17 essential elements required for plant growth: carbon, hydrogen, oxygen, nitrogen, phosphorus, potassium, calcium, magnesium, sulfur, iron, manganese, zinc, copper, boron, molybdenum, chlorine, and nickel. Plants obtain carbon, hydrogen, and oxygen from air and water. The remaining elements are derived from the soil. When the soil cannot supply the amount of these nutrients required for adequate growth, supplemental fertilizer applications become necessary. Many urban soils are disturbed during the construction process. Top soil is often scraped off and removed and, as a result, nutrient and organic matter levels are often lower in these disturbed sites than in native soils. Adding organic matter as well as fertilizer may be necessary to improve the growth of plants on these sites.” 

Toews said the first thing to do when planning your garden is to have your soil tested, because soil health plays a big role in plant health. Soil tests will let you know if your soil has a sufficient supply of nutrients, and they can also look for not-so-nice elements, such as lead (from lead paint that chipped off your garage).  

How Do I Take a Soil Test?Towes recommends using the University of Minnesota Soil Testing Laboratory to test your garden soil. They provide routine soil testing and fertilizer recommendations to homeowners. Conducting the test basically involves you heading out to your garden to collect five samples of soil from throughout the garden plot. You mix those five samples together to create a composite sample, and label the composite sample with your name, address, and a sample ID. Once you’ve done that, you fill out this form, and then mail your sample(s) and a check for fees to the lab. You can also drop it off, but they recommend mailing due to traffic congestion. The test takes three-to-five days, so plan a couple weeks in advance in order to collect the sample, send it in for testing, and get the results. 

If you’ve never tested your soil, or haven’t done so for more than three years, now’s the time. Soil tests can be taken throughout the year, but this week makes sense, since the soil isn’t covered with snow, and you still have time to amend your soil before you put your plants in the ground.

Cross-posted from Minnesota Monthly's TC Taste:

Soil Knowledge and Testing to Support Healthier Home Gardens - Twin Cities Taste - March 2012 - Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Greenhorns Screening Tonight!

The Greenhorns documentary film, completed after almost 3 years in production, explores the lives of America's young farming community - its spirit, practices, and needs. It is the filmmaker's hope that by broadcasting the stories and voices of these young farmers, we can build the case for those considering a career in agriculture - to embolden them, to entice them, and to recruit them into farming.

I'm heading down to casket cinema in Northeast Minneapolis tonight for the 7-10pm screening and panel discussion. Jillia Pessenda Bovino will be there to talk about new urban farm she's building adjacent to the California Building in NE Minneapolis.

Hope to see you there!

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Homemade FrozBroz Ice Cream: Willy Wonka's of the Ice Cream World

BASIL WITH MEYER LEMON CURD

A duo of Wisconsin transplants is making a big stir in the Twin Cities with their new concept for marketing ice cream. They’reFrozBroz, and they’re seriously obsessed with ice cream.
Ben Solberg and Erik Powers' friendship took root in Eau Claire, Wisc. There, they developed similar interests in Do-It-Yourself projects, indie rock, and good food, and eventually they both moved to Minneapolis. Solberg works in advertising and did sales for the US Foodservice. Powers studied at the Culinary Institute of America, holds a degree in Hotel and Restaurant Management, and works for a restoration company. It was natural for them to start hosting rotating dinner parties with friends in Minneapolis—and those parties instigated a friendly rivalry among the cooks. Powers and his future wife upped the ante when they registered for, and received, a basic shelf-top Cuisinart home ice cream maker for their wedding. Shortly after Solberg got one of his own, and the rest, as they say, is history. 

Each week, the duo spends time in their home kitchens concocting scratch-made, small batches of distinct flavors like Brown Butter Corn Bread, 7 Layer Bar, Lavender Pistachio Honey, and Spicy Thai Peanut with Candied Lime (Heavy Table awarded them a Silver Whisk award for their “anything-goes creativity”). Smooth and creamy, FrozBroz’s brown butter base (used for their Brown Butter Corn Bread and Apricot Maple French Toast flavors, among others) is reminiscent of a butter pecan ice cream base, with assertive butter notes. Local and organic ingredients are a mainstay in their flavors, and they become newly inspired each time they meet producers like Minnesota Peach Farm orNordeast Nectars honey. They’re excited about collaborations with Sheela Namakkal from Republic(formerly of Cake Eater) and Erica Strait from Foxy Fallafel. For now, they offer some gluten-free flavors, and they look forward to expanding to vegan flavors and sorbets. 

Followers know to visit the FrozBroz blog or facebook page each week to enter a drawing for a chance to win a coveted pint of a new flavor. But weekly drawings aren’t meeting the demand for their ice cream, and Solberg and Powers are interested in expanding their hobby into a retail business. 

FrozBroz aims to become one of a handful of small batch ice cream makers who will develop and pasteurize their own ice cream base. While other retailers buy pre-pasteurized ice cream bases, the FrozBroz team will develop their own. Why? They want control over the small batches of ice cream bases they’ll be making; they believe the addition of certain components while the base is still warm gives the base a greater depth of flavor. To pasteurize their own bases for small batch ice cream, Solberg and Powers will need to obtain special licensing, and will need to purchase a vat pasteurizer and chiller, a commercial ice cream maker, and supplies. To achieve that goal, FrozBroz has launched a fundraiser on indiegogo. 

If they meet their fundraising goal, FrozBroz will be able to get the equipment they need and get their hands on the local ingredients they want to use without compromising their standards. With a $25 contribution, donors will get a pint of ice cream. The perks climb with each contribution level—contribute $2k, and FrozBroz will host an ice cream social for 15. And if the fundraiser fails? Then FrozBroz will probably seek investors and loans, as other small business owners have before them. The dream doesn’t end with landing a commercial kitchen and retail space though. The duo has loftier ambitions, including an ice cream CSA, farmers market booths, and perhaps having an ice cream truck (You better believe I asked, and they mentioned Dosh regarding ice cream truck music). 

With aspirations on board and obstacles down the road, these Willy Wonkas of the ice cream world are gearing up for a bumpy ride. But they don’t intend to stop making ice cream anytime soon, and as long as they make it, it’ll be made their way—uncompromised, unexpected, and unconventional.

Cross posted from Minnesota Montly's TC Taste blog: Homemade FrozBroz Ice Cream - Twin Cities Taste - March 2012 - Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Above the Burner: New Video Series Features Local Food, Local Chefs, and Local Flavor

ABOVE THE BURNER

Keane Amdahl is many things - he’s a Minnesota Food Dude, he’s Foodstoned, he’s a Minnesota Food Blogger, he writes for Twin Cities Food Finds, and he’s a serious home cook - but most of all he’s a guy who’s interested in vibrant, local food communities and cultures. Amdahl’s interest in Minnesota’s food community has led him to direct and host a new video series, Above the Burner. The first episode was released this week, garnering some serious attention on Twitter and Facebook.

About 11 minutes long, episode one features South Minneapolis Chef Adam Vickerman of Café Levain and Ben Quam of Kieran's Irish Pub and the Northstar Bartenders Guild. Vickerman and Quam team up on the video to show us how to prepare roasted chicken with polenta, compote, and brown butter, as well as a classic Kentucky Sidecar and a nonalcoholic tangerine cooler. The video also features Liz from Clancey’s Meat & Fish, who talks about why she values local farmers and local food.

Amdahl grew up in St Francis, Minn. His dad was a cook, which piqued his interest in all things food-related. Inspired by programs such as No Reservations and Wisconsin Foodie, Amdahl set out to explore and document relationships among food, vendors, chefs, and communities.

Working with photographer Michael Patrick, Amdahl started shooting episode one in mid-February. With a few insights under his belt (microphones and refrigerators don’t play well together), he’s already planning episode two. He says the formula will be somewhat the same for each monthly episode - a cooking demonstration using local ingredients, a cocktail recipe, and talk of why cooking local ingredients is interesting, but also important.

“The more respect you show your food, the more you get from it, ultimately,” said Amdahl.

For now, the show will be based in Minnesota, but Above the Burner could reach other cities, as Amdahl explores with his formula of showing the viewer how to prepare chef-inspired dishes and cocktails using local ingredients at home.

Above the Burner Episode 1 from Keane Amdahl on Vimeo.

Cross posted from Minnesota Monthly:

Above the Burner: New Video Series Features Local Food, Local Chefs, and Local Flavor - Twin Cities Taste - March 2012 - Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

The ABCs of CSAs for Summer 2012

Earlier this week, I tweeted about Twin Cities CSAs, and many of you retweeted or replied, which suggests Twin Cities residents are eager and interested in CSAs for summer 2012. This is a great time to take the opportunity to discuss the unique CSA offerings in the Twin Cities and figure out which one is a good match for you.

The Basics on CSAs
A Community Supported Agriculture (CSA) operation is a partnership between local producers and their subscribers. Before the growing season commences, a CSA farming operation will sell subscriptions to members of the public who pay upfront and then become stakeholders in the farm. The public stakeholders then receive regular deliveries from the producer in return for their subscription.

When you subscribe, you enjoy the benefit of having a relationship and understanding with the people growing your food. In a very direct way, you experience the risks and the bounties that the producer experiences.
Membership arrangements, delivery locations and frequency, products, opportunities for involvement, and costs vary with each CSA operation, so research is important in order to find one that suits you. There are several CSA opportunities in the Twin Cities area. To make it easier for you to select which CSA opportunity works best for you, Land Stewardship Project just released their CSA Farm Directory, which provides details on more than 80 Twin Cities area producers and their wide variety of CSA subscription plans.

What if I Can’t Handle a Whole Share?
An almost full bushel of produce every week might be too much for some. For those, consider these options:

• Many Twin Cities CSA operations offer half shares, which are smaller shares. Some of the farms that offer half shares include Axdahl’s Garden Farm & Greenhous, Blackberry Community Farm, Celestial Harvest, Eener’s Farm, Fox & Fawn Farm, Herbal Turtle Farms, Long Siding Farm, Marshwatch Farms, Piney Hill Farm, Prairie Sun Farm, Sweet Beet Farm, Winding Road Farm, Kindred Spirit Farm, Living Land Farm, Northern Light Farm, and Prairie Drifter Farm.
• Split a share with a family member or neighbor. One of you picks up the share, and you split the box each week, or you alternate weeks, so each ends up with a full share every two weeks.
• Many CSA subscribers save their seasonal bounty for later use through preservation techniques such as canning, freezing, pickling, and drying. The University of Minnesota Extension website has all the information you need if you’re interested in getting started.

Beyond Produce
CSAs can provide more than just produce—eggs, flowers, cheese, meat, and more are also available through CSAs in Minnesota. Here are some CSAs that go beyond produce.

• Shepherd’s Way Farms’ artisan cheese CSA: shepherdswayfarms.com
• Grass Run Farm’s organic, grass-fed meat CSA: grassrunfarm.com
• Trumpeter Swan Farm’s free-range egg CSA: trumpeterswanfarm.com
• Common Place Farm’s fresh cut, chemical-free flower CSA: livethislifeonpurpose.com
• Braucher’s Sunshine Harvest Farm meat CSA: sunshineharvestfarm.com
• Grass Fed Cattle Company beef CSA: grassfedcattleco.com
• Hilltop Pastures Family Farm grass-finished beef, pastured pork, and free-range egg CSA: hilltoppasturesfamilyfarm.com
• Community Homesstead: In additional to vegetables, items can be purchased online weekly and added to your weekly standard vegetable box, including flower bouquets, fruits, jams, eggs, beef, pork, bread, cookies, dairy-free baked goods, cards and coffee. communityhomestead.org
• Driftless Organics, in additional to vegetables, offers organic sunflower oil shares and organic grass-fed beef packs: driftlessorganics.com
• East Henderson Farm, in additional to vegetables, offers grass-fed and humanely treated beef, whole chickens, maple syrup and wild edibles: easthendersonfarm.com
• Harmony Valley, in additional to vegetables, offers a fruit share, certified organic, grass-fed Angus beef and pastured pork, fresh-roasted organic Kickapoo coffee, and a cheese share: harmonyvalleyfarm.com
• My Minnesota Farmer, in additional to vegetables, offers strawberries, raspberries, apples, and herbs, as well as chicken, eggs, turkey and beef: mymnfarmer.com
• Treasured Haven Farm, in addition to vegetables, offers harvest boxes, pumpkins, chickens, turkey, beef, eggs, fruit shares, and more: treasuredhavenfarm.com
• True Cost Farm, in addition to vegetables, offers grass finished, dry-aged beef and lamb, as well as pastured non-GMO and chemical-free fed pork, chicken, duck, turkey and eggs: truecostfarm.com
• Turnip Rock CSA, in addition to vegetables, they have an online sign-up option that allows you to buy canning tomatoes, freezer sweet corn, and pesto basil throughout the summer. Organically fed, pasture-raised pork, eggs, beef, chicken and soon, farmstead cheese, are also available: turniprock.com
• Northern Light Farm, in addition to vegetables, offers beef, honey, eggs, and chicken purchased as additions.
• Threshing Table Farm, in addition to vegetables, offers grass-fed beef, pasture-raised chickens, maple syrup, and eggs: threshingtablefarm.org

 Cross-posted from The ABCs of CSAs for Summer 2012 - Twin Cities Taste - February 2012 - Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]