New Compostable Packaging!

We are upping our packaging game! IMG_0269

Unfortunately, plastics are a necessity in the convenience based world we live in today.   Our packaging has always been recyclable, as well as made from recycled materials, but we found a way to lessen our impact even further.

A couple of weeks ago I came across a photo on instagram of a farm using some plant based packaging and I started on our hunt for something better for us to use.  What I found was amazing.  Not only were there plant based options but we found ones at World Centric that were 100% plant based.  They are also 100% compostable.  And even better then that…World Centric uses third party certification to verify all of their products!

First off, World Centric is a B-Corporation, which puts them in good company like Patagonia Outdoor Apparel.  According to http://www.bcorporation.net, there are only 2,655 companies, representing 150 industries across 60 countries. Working with the USDA Biopreferred Program, they certify that their products are produced with renewable plant materials.  The Biodegradable Product Institute is a non-profit that certifies that the product will meet the USDA requirements to actually compost.  In addition to their certifications, they also are a member of 1% For the Plant which means 1% of their annual sales are donated directly to an approved environmental or sustainable non-profit organization.  They are also a Green America Certified Business which certifies that their  business is used as a platform for positive social change.  And if that isn’t enough…they also donate a large portion of their pre-tax profit to many global grass roots program.

All of this information is listed on their webpage, which I fully encourage you to check out.   They have lots of information of how to be an informed consumer and why these kinds of products are necessary.  If you’re ordering products for your business, please look for yourself.   Their list of products are endless, the prices are competitive and everything ships fast and safe!

Check them out at worldcentric.com, but more specifically, check this link out that relates directly to becoming a more informed consumer. (World Centric – Tools for Conscious Living).

When you find good companies like this one, its worth sharing about them.   We are fully impressed thus far with our experience and are thankful that there are thoughtful companies like World Centric to support our small business.

 

My road to healing part 3: how to feel better

-Guest Blog by Dr. Ann Croghan, PT, DPT, CLC

How to feel better?

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Start small. Do what you can. Have compassion for yourself.

Identify one part of your food habit that you know you should change AND then change it.  For me: it was dairy. Giving up dairy helped me to realize that I was sick and that I could feel better.  Look up the requirements for how long you need to completely avoid that food to know if it is contributing.  Dairy is a complete avoidance for 2-4 weeks. If you mess up, you have to start over. AND you need to know where that food hides. The milk protein casein hides in many things.  Did you know there is such a thing as vegan wine? Or that some non dairy coffee creamers have dairy? Or they use dairy in sausage cassing?

For dairy, there are three main proteins: lactose (which everyone knows), casein, whey. Funny enough, lactose never made me feel sick. So don’t use that as your baseline.

People say to me: “BUT CHEESE? I love cheese!”.  My response? I didn’t love my back pain. I didn’t love my: fatigue, depression, stiffness, hip pain, knee pain, leg pain, asthma, ringing in my ears…… ALL things I didn’t know I could change. My life is so much better without those food choices. And if we continue to advocate for change in the food we eat, we will see more people get better. We will see more restaurants serving food that support healthy minds and bodies.

Ask your loved ones to support you. Staying away from dairy was easier at first because Matt kept it out of the house.

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Living without dairy is easy: there are plant milks, coconut oil, you can make cashews into different kinds of cheese/cream/spread, bananas make the perfect ice cream. All of these choices are cheeper too! Plus I don’t feel terrible anymore.

 

Living without wheat, corn, soy. Read labels. Make your own food. Buy some gluten free bread from Little Red Hen.  On a daily basis I make a choice to feel better. I would rather not eat for the day than have food that will make me sick. Because my body has what it needs to function, I don’t feel terribly hungry any more. I don’t have hangery moments, or hunger crashes, or times where I HAVE TO EAT!!!!!

Add in living, nutrient dense food. You have a lot to make up for. Bananas, blueberry smoothies, lemons, apples, cauliflower, broccoli, peas. Of course: Microgreens!!! Grow your own lettuce, veggies, lemons, herbs.  It’s easy to grow your food. Why take care of a small 4×4 grass space in your yard that serves no purpose? Make it a garden instead.

Support your local farmer.

Support your local restaurant that uses food from the local farmer and not just food from the food truck….. unless it’s The Valley Roots Food Hub.

Don’t let people get to you. We only have this one life. I want to live this life without: fatigue, pain, depression, ringing in my ears, ridges in my nails, sickness. I want to live this life with: energy and laughter.  And for the last few years, I have been doing just that.

Thank you to my wonderful husband Matt for his drive to bring nutrient dense food to his family, to his community, and to inspire other farmers/gardeners to do the same. It’s time to make a change.

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Microgreens….not sprouts!

First off, lets just make it clear that I have no medical or nutritional training.  I am not a doctor and any advice given should be discussed with your healthcare professionals.  At the same time, these microgreens have changed my own family’s life and I don’t want misconceptions or misunderstandings get in the way from others thriving.

The reasons I lead off with that is because microgreens are popular these days.  I am oftentimes asked, “aren’t sprouts dangerous?” Or that, “sprouts are not good for pregnant moms…”. The answer is that sprouts can be dangerous.  They are frowned upon by the FDA during pregnancy.  Good news though….Microgreens are NOT sprouts!

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Sprouts are simply germinated seeds that are grown in water.  Many people have grown their own sprouts in mason jars.  The water is drained, seeds are rinsed, and water is refilled many times until the seeds have sprouted.  They are never planted and are sometimes sold in the same containers they are grown in.  Both the root and seed is consumed raw, but no leaf or actual greens because they are never planted.  Because of the water used during production, there is a large susceptibility for bacteria growth.  Over the years, this has given sprouts a negative image due to many health scares.

 

 

Microgreens on the other hand are grown in soil or another substrate that will allow the seed to grow into its first true leaf.  We use soil and water.  No nutrients or additives.  The greens are harvested when the first true leaf emerges.  At this point in the plants life, the colors are vibrant and the flavor is powerful.  Each variety has its own flavor and texture profile.   Some are crunchy while others are delicate.  Also, only the greens are harvested leaving the roots behind.  This really cuts down on the bacteria concerns.  Our product is closer to lettuce or mixed greens than sprouts.  All of these differences add up to a completely different product.

Microgreens are perfect for people of all ages.  Our dogs are even benefiting from the sunflower shoots.  They are too nutritious to be afraid of!

 

 

 

Building Our Farm with Compost!

We currently harvest anywhere from 50 to 80 trays of microgreens weekly. This leaves us with a lot of compostable goodies! Since we grow our Micros on a standard organic potting soil we have perfect starting materials. The crops are only grown for 10-15 days so they use up hardly any organic material. Additionally, we add organic material back in via the roots of the microgreens. This root material composts very quickly and we are left with slightly better potting soil!

From here we will take the compost and transfer it into raised planter beds that we are installing around our property. Composting is helping our operation grow organically, without large investments in our outdoor garden.

This system is working for us, but we are new to composting. I reached out to Julie, our friend and Owner of Elements Mountain Compost for a few pointers that can help get you some proper black gold. Here are three pointers to keep in mind, especially in a climate like ours here in Salida, Colorado:

  • Incorporate lots of brown materials (leaves, woodchips, dead grass, etc.)
  • Lots of surface area – smaller items will break down faster and mixing/aerating will allow bacteria to enhance decomposition.
  • Lots of moisture – compost tends to dry out in our arid climate and decomposing will stall out without sufficient water.

Over the coming years we will be changing and evolving our composting setup to meet our farm needs. Right now it’s pretty simple and meets our expansion goals. In the future, we plan on diving into worm bins for our kitchen scraps and a more elaborate composting system that will recycle the compost back into the microgreen production.

It is really satisfying to make great soil and every home should start this practice! Start slow and use yard clippings and kitchen scraps. Your houseplants and garden will thank you!

1 Year Anniversary!

It was 1 year ago today that we made our first trip to the farmers market as a vendor!  Today we are reflecting on the evolution of our farm over this first year of operation.

Those first few markets we only had sunflower shoots, pea shoots and radish micro greens that we grew, but we immediately started to build a fanbase.   We started with growing only 4 trays that we would bring to the market and harvest by order.  Our first week we made $40.00, which was just enough to buy our family food for the week.

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Over the next weeks we experimented with other varieties of micro greens.  Some were keepers and many were not.  We quickly found the varieties that work for us.  Thank goodness this went smoothly and fast, because life took off!  Our son Sage was born on September 5th.  We were able to keep the micro greens going through his birth and gave us some extra time to dial in our small scale operation while mom was home on maternity leave.

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By the end of the first market season in October, we were quickly adding restaurants and other clients that we reached out to with free samples.  As all of this was going on, we were just wrapping up construction on our geodesic dome greenhouse and planting the winter crop.

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That winter we successfully grew some broccoli, cauliflower, romanesco, kale, chard, spinach and lettuce.  It was a success!  Minimal heat and the dome flourished all season.

That spring we added some outdoor planter beds and used our micro green compost to fill those beds.  Our greenhouse was turned over to peppers and tomatoes for the market and the beds were planted with some veggies for our growing family.

Then, just before the start of the 2017 market we scaled our micro greens up to our current production.  We are now growing 80 trays a week and deliver to a few restaurants, health food stores and individuals in our area.   We are consistently sold out and will be looking to scale up again this winter.

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Just last week we started our trials on oyster mushrooms.  If we can get that figured out we will that to our farm roster this coming year!

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Its been a busy year for sure.  When I look back I am pretty surprised with all of the work that we completed this year.  I am really excited to see what this next year brings!

We could not do this without our outstanding community that has embraced our farm and our niche products!  We are taking this time to reflect not only on our farms success, but the people and families that have helped us get to here!

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