Show & Tell Wednesday: Spring lambs—and calves

This photo by Elisha Courts of Fluvanna County, titled “Henry,” was a first-place winner among entries by 11- to 17-year-olds in the 2011 Virginia Farm Bureau Federation photo contest. 

The annual Farm Bureau photo contest is open to all Virginia residents, and the 2012 entry deadline is June 30. Contest details and an entry form are available here.

The second- and third-place photos in the 2011 11-to-17 group’s “Animals" category also featured farm “babies.”

“Mary Had a Little Lamb” by Isabella Shipman of Washington County

“Cows” by Oliver Underwood of Patrick County

Coming up: National Ag Week and Virginia Agriculture Week

Will Sanderson of Cumberland County raises breeder and broiler chickens with his wife and their four children (Photo by Maria LaLima, Virginia Farm Bureau).

U.S. farmers and others with ties to agriculture will observe National Ag Week 2012 from March 4 through March 10. By proclamation of Gov. Bob McDonnell, Virginia Agriculture Week will run concurrently with that.

Findings from 2010, the most recent year for which stats are available at this time, Virginia has 47,300 farms and not quite 8.1 million acres of farmland. The average Virginia farm is 170 acres, which is smaller than the national average. The average annual market value of products sold from a Virginia farm is $61,334.

Top cropland uses according to the 2007 Census of Agriculture* are forage (hay for livestock), soybeans, corn for grain, wheat and corn for silage (stored to feed livestock).

At the top of the state’s livestock inventory were 43.7 million broiler and other meat-type chickens, 6.3 million turkeys, 3.2 million laying hens, 1.6 head of cattle and 1.2 pullet (young) hens raised for laying flocks.

About 20,000 Virginia farmers identify their primary occupation as farming.

The average principal farm operator in Virginia is 58.2 years old. Eighty-three percent of principal farm operators are men, and 17 percent are women.

* The Census of Agriculture is conducted every five years by the U.S. Department of Agriculture’s National Agricultural Statistics Service. The 2012 census will be conducted in 2013 and based on U.S. farm production for this year.

Food Friday: Spinach Sauté with Mushrooms

(Photo courtesy of the Mushroom Council)

In keeping with our mushroom theme from Wednesday, here’s a simple recipe from Ellen Smith, a Virginia Cooperative Extension agent in Mecklenburg County. Some farmers’ markets have locally grown mushrooms, and spinach is ready in Virginia by March, though some growers might have it sooner.

Spinach Sauté with Mushrooms

3 bunches spinach (about 2 pounds)

1 cup fresh mushrooms

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon lemon juice

salt and pepper to taste

Stem and wash the spinach. Slice mushrooms. In a skillet over medium heat, heat the oil and sauté mushrooms and garlic for 3 minutes. Add spinach, cover and steam for 2 minutes. Add lemon juice, salt and pepper. Serve immediately.

Serves 4

Show & Tell Wednesday: Mushrooms

(Photo submitted by Andy Hankins, Virginia Cooperative Extension)

These mushrooms were grown at Sharondale Farm in Albemarle County by grower Mark Jones. Mark grows a variety of mushrooms, including oyster and shiitake.

Mushrooms are low in fat and calories. They also are full of vitamins and antioxidants and can help boost your immune system. For more information on the health benefits of mushrooms, visit the Mushroom Council’s website.

Agriculturalists speaking out in wake of Chipotle ad

(Photo by Kathy Dixon, Virginia Farm Bureau)

If you were watching the Grammys last Sunday or if you read the news last week, you might have heard about restaurant chain Chipotle’s advertisement titled “Back to the Start.” While some viewers saw it for the first time during the Grammys, it has been on the Internet since August 2011. The video has had more than 5.34 million views since it was uploaded to the Chipotle YouTube channel.

Since the commercial aired I have read several blog posts about the it, some from farmers. One in particular that drew me in was by Crystal on her blog Crystal Cattle.

The purpose of Crystal’s blog is to “tell agriculture’s story, encourage consumers to ask where their food comes from and give farmers and ranchers a tool kit to be agvocates for agriculture.”

She grew up on her family’s Simmental cattle farm in Canada and “learned how to care for my animals, the land and the importance of producing safe, nutritious food for the world.” She went to school in the Midwest and loved it so much that she never left. She has beef cattle of her own and works in the industry.

 “For too long we’ve let others tell our story,” she writes, “and they haven’t told it very truthfully.”

Crystal has written about Chipotle before, but she revisited the subject after the commercial aired last week (Read the full post about the commercial here).

In her post, Crystal dissected the commercial, explaining what is wrong with the Chipotle picture. She notes that pigs stay indoors because it gets cold in the winter. She also discusses dairy cows and the beef cattle on her own farm, and she tackles the issue of hormone use in livestock.

“These hormones are already naturally occurring in livestock,” Crystal wrote. “There are actually more hormones in a head of cabbage than a steak, by a lot.”

Crystal makes a lot of good points in her post, as does Daren Williams of the National Cattlemen’s Beef Association on this blog post, where he quotes Chipotle’s annual report to offer some insight. He also said he isn’t asking for consumers to boycott Chipotle, but instead to let their voices be heard about their marketing practices.

I worried that when the commercial came out to the masses that people would blindly support Chipotle and the message of its commercial. It made me happy when I saw that many consumers—along with agriculturalists—are speaking out and telling their side of the story. This needs to happen more often.

Virginia Farm Bureau is a member of The U.S. Farmers and Ranchers Alliance. USFRA includes a wide range of prominent farmer- and rancher-led organizations and agricultural partners. They are collaborating to open discussions and answer Americans’ questions about how farmers raise our food. That’s what farmers did after the Chipotle ad, and hopefully that’s what they will continue to do—speak up.

Other blogs that share agricultural insights on the Chipotle ad include these:

• Chris Chinn at chrischinn;
• Jennifer Keller at Plowing through life; and
• Chris Goode at Goodeness Gracious.

Food Friday: Ruby red salsa!

(Photo by Kathy Dixon)

We know about Groundhog Day and Valentine’s Day—both iconic February holidays, but did you know this is National Grapefruit Month?

While grapefruits aren’t grown in Virginia, they are easily found in grocery stores across the state. There are the Ruby Red varieties, as well as white and pink.

Grapefruits contain 100 percent of the vitamin C your body needs each day, and they pack 35 percent of your daily recommended vitamin A. An average grapefruit has about 60 calories, so what’s not to love about that?

Celebrate the citrus fruit with this recipe from the Florida Department of Citrus.

Grapefruit Salsa

2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon minced jalapeno
½ red bell pepper, minced
2 tablespoons minced red onion
1 large grapefruit, peeled, membrane removed, sectioned, chopped
⅓ teaspoon ground cardamom
2 tablespoons minced fresh cilantro leaves

Toss all ingredients together and chill. Serve as a side dish to barbecued meat or seafood, or as a dip for tortilla chips.

Show & Tell Wednesday: Share the road

(Photo by Sara Owens, Virginia Farm Bureau).

As the weather warms up, you’re more likely to see farmers driving tractors like this one in Dinwiddie County, or other farm equipment, down the road. The bright orange triangle on the back is a “slow-moving vehicle” emblem intended to warn other drivers to slow down, pay attention and use caution.

Farm equipment typically is built for power, not speed, and the emblem indicates a vehicle travels no faster than 25 mph. So you’ll want to slow down as soon as you see one ahead of you.

Farmers build better soil with modern practices

Beef cattle that graze on grass can help put nutrients back into the soil. (Photo courtesy of USDA National Resources Conservation Service)

Farmers have been taking care of the land for centuries. Whether farmland provides the seed bed for grains or vegetables, or pastureland for cattle, land is critical to the business of farming.

And while farmers cultivate the land, they look for ways to improve their businesses and simultaneously protect the land that provides them with their livelihoods.

You may have heard the terms “no-till” and “rotational grazing” thrown around, but they might not mean much.

A centuries-old traditional farming method involves turning over the soil and burying the previous season’s crop residue to control weeds and prepare the soil for planting.

But over the past 40 years, more and more farmers have begun practicing no-till methods in which they don’t till up the land between plantings. Instead, they leave the stalks and plant roots in place in the fields. No-till farming reduces erosion, which means that less soil washes away, while less fertilizer or pesticide potentially ends up in nearby waterways.

Additionally, no-till farming improves soil quality by rebuilding organic matter. That improves the soil and allows it to hold more rainwater, which is better for crops.

Other farmers are using their animals to help manage their land, and in the process are making a positive impact on the environment.

By rotating the pastures on which cattle graze, farmers can reduce feed costs, protect the environment and save time and money. “Cows are more efficient harvesters than equipment,” said J.B. Daniel, a Virginia grassland agronomist with the U.S. Department of Agriculture’s Natural Resources Conservation Service.

And farmers limit their grazing area before moving them to other pastures, which gives each area time to recover. Resting grazed lands allows the soil to be replenished and the vegetation to rebuild.

“It’s economical and it’s sustainable,” said Robert Shoemaker, who rotationally grazes 300 head of cattle on his farm in Fauquier County. The practice puts nitrogen back into the soil without chemical fertilizer.

And when a cow grazes on pastureland, she returns 70 percent of what she consumes back to the soil. You could say she self-fertilizes the soil.

You can’t get more environmental than that.

To hear stories of real Virginia farmers who are practicing no-till farming and rotational grazing, visit the natural resource service’s GainingGroundVirginia.org.

Food Friday: Cherries’ winter appeal is no myth

(Photo courtesy of Oregon State University Extension Service)

February’s being recognized as National Cherry Month probably has its origins in the morality tale about young George Washington felling his father’s English cherry tree with his new hatchet. Washington’s birthday is Feb. 22.

The facts of that story have been discounted by various sources, but the association between Washington and cherries has endured. And, really, who doesn’t appreciate a splash of color and flavor in what can be a dreary time of year.

You won’t be picking any fresh cherries in Virginia this month, but by George you can buy them frozen. Or you can buy them in bulk this summer and freeze them for later use. Here’s a year-round cherry treat from Country Treasures from Virginia Farm Bureau Kitchens. It's from Karen Taliaferro of Essex County, who noted that it can be served topped "with plain cream, whipped cream or ice cream."

Cherry Bubble

3 pints home-frozen cherries

3 tablespoons tapioca

½ to ¾ cup sugar, according to taste

1 tablespoon cornstarch

3 tablespoons butter

For topping:

½ cup sugar

1 cup flour

1 cup dry milk

1 teaspoon baking powder

½ cup butter, softened

2 eggs, beaten

Preheat oven to 350. Thaw cherries, and blend in tapioca, sugar, cornstarch and 3 tablespoons butter. In a saucepan, warm the mixture until it is heated through and slightly thickened. Pour mixture into one large or two medium casserole dishes, and set aside.

For the topping, mix the sugar, flour, dry milk and baking powder. Add ½ cup butter, and blend until mixture is crumbly. Stir in beaten eggs. Drop small bits of the topping mixture evenly over the fruit mixture.

Bake 45 minutes. Serve topped with plain cream, whipped cream or ice cream, depending on your preference.

Show & Tell Wednesday: A less farm-friendly winter than this one

"Tractor in Snow" by Donna Johnson of Carroll County

This photo by Donna Johnson of Carroll County was a second-place winner in the 2011 Virginia Farm Bureau Federation photo contest. It was one of the entries by participants 18 and older in the "Structures/Equipment" category.

The annual contest is open to all Virginia residents, and the 2012 entry deadline is June 30. Contest details and an entry form are available here.

There’s no dog like a farm dog!

Zippy, with owner Chris Adams

Congratulations to the winners in our farm dog photo contest held last week on the Virginia Farm Bureau Federation’s Facebook page. Participants submitted photos of farm dogs (and a couple of farm cats) from all over the state, and judging was based on “likes.” You can see all the photos in the "Farm dogs and cats" album.

Our winner is the very handsome Zippy, an Australian red heeler, owned by Chris and Sheila Adams of Adams Acres near Gretna in Pittsylvania County. The Adamses have cattle, horses, a llama, chickens, turkeys and guineas—and dogs and cats—on their farm.

“My husband is a farrier,” Sheila said, “and Zippy is with him every time he gets in the truck.” A customer photographed the two of them last summer after Chris finished shoeing her horses.

Sheila and Chris are Pittsylvania County Farm Bureau members, and their agent is Margie Rowland in that organization’s Danville office.

We’re shipping Zippy the “Deluxe Photogenic Farm Dog” prize package this week: a stunning farm dog bandanna, a big ‘ol knucklebone, and a Farm Bureau hat (for his boss).

Hayden, with owner Sarah Murray

First runner-up was the also-handsome Hayden, a Sheltie owned by Sarah Murray of Cedar Farms in King and Queen County.

“I have worked on many farms, and he went with me and helped with the horses, chickens, cows, etc.” Sarah said. “Now my fiance and I are buying our own farm in King and Queen County, where Hayden, along with our two other dogs, will be able to enjoy full-time farming!”

To Hayden, Zippy and all the other participants, we send out a resounding “Good Dog!” and a special shout-out to the kitties in the Chamblissburg Pussycat Posse. Thanks to everyone who participated and encouraged their Facebook friends to do the same!

Now hear this: Va. farmers wanted for hearing loss research program

If you're a Virginia Farm Bureau member who farms, you have an opportunity to suport research on how to protect farmers' hearing.

Virginia Farm Bureau is partnering with the University of Michigan’s “HEAR on the Farm” research program. The program features a study being offered to farmers in the interest of reducing noise-related hearing loses among producer by increasing their use of hearing protection devices.

The university created the program with funds from the National Institutes of Heath and in collaboration with the American Farm Bureau Federation.

Farmers who enroll in the study will be able to contribute to that effort while earning money for Virginia's Agriculture in the Classroom program. They also can earn as much as $40 for participating.

Interested farmers can use the access code “saveears” to enroll, or contact study administrators at hearonthefarm@umich.edu.

‘How does what you do affect me?'

That's a question that produce grower Jay Yankey encourages.

Yankey, who raises vegetables and grain in Prince William County, operates a CSA and two produce stands with his wife. He was interviewed about organic vs. conventional farming techniques for this blog late last year and recently was interviewed for an article in the Feb. 6 issue of the (American) Farm Bureau News.

The article notes that, while production and sales of certified organic foods continue to grow, so does the number of farmers who consider themselves hybrids of organic and conventional farming.

"As we continue to progress, I think that line between conventional and organic is going to continue to become more blurred," Yankey said. "More organic practices are becoming accepted as the norm."

His customers frequently have questions about how his vegetables are produced, and Yankey welcomes that. "I encourage consumers to ask those questions," he said. "Most are comfortable when we explain the things that we are doing. What consumers should be asking is, 'How does what you do affect me as the direct consumer?'"

Food Friday: Happy National Carrot Cake Day!

I love carrots. I drink a glass of carrot juice every day and often eat carrots in the afternoon as a snack. Carrots make a great addition to recipes, including a vegetable stir-fry or soup and compliment many meals as a side dish. They’re also great in cake.

Carrots are fat-free, cholesterol free and low in sodium. According to the U.S. Department of Agriculture, one medium-sized carrot has 25 calories and is full of vitamins A, C and K.

Today is National Carrot Cake Day in the United States.

To celebrate, consider making this carrot cake recipe that contains three cups of grated carrot. The recipe is from the County Treasures from Virginia Farm Bureau Kitchens cookbook.

Here’s to carrots!

(Photo courtesy of Real Mom Kitchen)

Carrot Cake

2½ cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

2 cups sugar

4 eggs

1½ cups oil

3 cups grated carrots

Icing:

1 box powdered sugar, sifted

8 ounce block cream cheese, softened

1 stick butter

2 teaspoons vanilla

1 cup chopped pecans

Heat oven to 350°, and grease two 8" or 9" cake pans. Sift together flour, soda, cinnamon and salt. Add other ingredients, and mix well. Pour batter into greased pans and bake for about 30 minutes.

For icing, mix all ingredients well. Spread between cooled cake layers, on sides and top.

Show & Tell Wednesday: Groundhog Day

(Photo courtesy of National Geographic)

The groundhog, also known as a woodchuck or whistle pig, is a large rodent that belongs to the group of large ground squirrels known as marmots. Groundhogs live in North America, mostly in the northeastern and central United States, but can be found as far north as Alaska and as far southeast as Alabama.

According to National Geographic, they live a feast-or-famine lifestyle and gorge themselves all summer to build up plentiful reserves of fat. After the first frost, they retreat to underground burrows and sleep until spring, drawing their sustenance from body fat.

It is this hibernation that gave rise to the popular American custom that is Groundhog Day. Traditionally, people have counted on six more weeks of winter if a groundhog sees its shadow on Feb. 2.

Last year the illustrious Punxsutawney Phil predicted an early spring because he didn’t see his shadow.

Do you think he’ll see it this year? Make your prediction, and we’ll find out tomorrow.