Grounded by the Farm

Whether you pick up a bouquet of flowers at a florist or a supermarket, you may well find alstroemeria in the bouquet How cool would it be to know a local farmer who grows those flowers? I have to confess, I'd never met an alstroemeria farmer til I came across British farmer Ben Cross through Clubhouse.

In this episode, we talk about growing alstroemeria, about how to keep it looking fresh as long as possible and what is happening in the flower market.

Read more and see photos/video at https://groundedbythefarm.com/local-flowers/

While there are many types of flowers, there is one that not only fosters ongoing warm feelings - its name actually fosters that same thought: The Alstroemeria. And it isn't just one of the most-beautiful flowers - its the one that we're going to focus on as we talk to Ben Cross, a fourth generation flower farmer, from Crosslands Flower Nursery! He's definitely not local for me, but he got me thinking a lot about local flowers.

Growing Flowers in Southern England

Nestled near the English Channel, and hour and a half from downtown London, in the Southern parts of the UK, Ben and his family have created a haven for crafting a flourishing fountain of flowery fun. With an area that features the best atmosphere, the best sunlight conditions, The Cross family's flower farm is the centerpiece for commerce, outstanding scents and visuals that have to be seen to believe.

Ben's says the farm feature massive greenhouses that specializes and provides the alstroemeria or the "Lily of The Inca" which is a flower that originated in the Andes Mountains of Peru and Chile. The flower is actually named after Darwin's cousin who was named "Meria." Ben's farm was founded back in the 1960s and is based on the bounty that the alstroemeria convey thanks to the surrounding atmospheric conditions that make growing them very straightforward.

In all, Ben's farm provides 79 different varieties that feature every color you can think of and then some. Their flowers are grown and harvested year-round, and provide some of the largest markets in the UK with fresh new offerings regularly.

Looking for blue and black flowers for your arrangement? Those are the only two colors you won't find inside the resource listings and flowerbeds of Ben's flower farm!

Local Flowers & Sustainability

Did you also know that alstroemeria's utilize remarkably LITTLE water? It's what makes them so sustainable, and with a little care, you can make them last even longer!

While it might sound like heat is the enemy of flowers, Ben and his staff are able to keep their flowers growing and viable all year thanks to the biomass heat that is generated inside their hundreds of greenhouse-based flower beds. While they've just finished a Spring time packing run of 13,000 stems in a week, (and another akin to this one in the Autumn/Fall), they actually provide millions of stems annually. From mid-April, they will be continually harvesting stems until Christmastime in December. Even during their "quietest" time, they are still harvesting stems 3 days a week during the months of January and February annually.

Water is the next piece of the flower power foundation in Ben's operation. Keeping the flowers appropriately hydrated helps to enhance every step of the process. The water is provided to the flowers based on what time of year it is. It can be delivered directly to the stems via their underground irrigation supply feeds during the winter (where the stems can grow to a mind-boggling 7 feet tall!) and then provided from hanging irrigation systems in the summer when the stems are much shorter (usually 2 feet tall).

Tips to Keep Fresh Flowers Beautiful

A few tips to remember to allow your flowers to beatify for longer periods of time include:

1.) Be sure to snip off the leaves on the stem of the flower 2.) Remember to change out the water every 2-3 days to foster longevity 3.) Each time you change out the water, snip a small piece of the step to help prevent the collection of destructive bacteria when showing your flowers 4.) Don't put your flowers in direct sunlight! 5.) Keep your flowers away from warm electronics - it will kill them quick!

With a little care and attention, you can have an even "longer lasting friendship" (what the actual name of Alstroemeria means in Latin) because you'll have longer lasting flowers - often up to 2 or 3 weeks!

About Growing Alstroemeria

Can you believe that Ben's operation only replants about 5% of their crop each year? That's a tremendous number and fosters the amazing feat of fostering plants that are now between 20 and 30 years old! If only we could have flowers last a fraction of that time, right? It's an amazing and crafty way to maintain control and costs inside of a business that is literally "always growing!"

Speaking of control - what about BUGS! There are NO PESTICIDES or chemicals of any kind used inside of Crosslands Flower Nursery - Specialists of British Alstroemeria! Instead they are using biocontrols - a way of utilizing biology to kill the unwanted biologies. To learn more about that - you're going to have to listen to this episode of Grounded By The Farm, to learn what fate awaits those unfortunate White Flies that make their way into the hundreds of flowerbeds in Ben's massive greenhouses! It's amazing, it's biocontrol and it's SCIENCE at work!

British Flowers Rock!

Ben talks about the benefit of buying local, the reduction in the packaging, and carbon footprint of flowers globally through a campaign he calls "British Flowers Rock."

During the year, Ben is often provided with free samples of flower types, to see if he'd like to see about including them in the next season's harvest. This allows him to have a good look at the varying types, and then "cherry pick" the best that will not only provide for the best yield and look - but also help to flesh out his already robust supply of fragrant flowery fantasticalness.

Inside this episode, Ben shares his grand family legacy that starts with his great granddad and the throughline stories that provide how Ben has become now a 4th generation flower farmer! Growing flowers in the UK is something that continues to be a rare effort but the 4 acres that Ben continues to foster (since it's inception in 1936) continue to have grand impact on the eyes, the nose and the hearts of people worldwide.

For More Information

Are you wanting to be satisfied by flowers, fragrances and the farming of it all? Get satisfied INSTANTLY on Instagram by connecting with Ben Cross and Crosslands Flower Nursery now! Ben is big on the gram, so check out @AlstroemeriaBen on Instagram. He posts lots of video stories, etc.

Have you seen what a British Alstroemeria looks like? Check out the flowery photos in flowerbeds a' plenty over at the official Facebook presence for Crosslands Flower Nursery specialist of British Alstroemeria! https://www.facebook.com/CrosslandsFlowerNursery

Be sure to connect with Ben on Twitter, where you'll see photos, flowers, and fantasticly fragrant things - in 280 characters or less! Twitter. twitter.com/AlstroemeriaBen

Where to find Grounded by the Farm on social media:

• GroundedbytheFarm.com for photos, blog posts, show notes and more
• Find your favorite Foods https://groundedbythefarm.com/favorite-foods/
• Ask the Farmers Facebook Page https://www.facebook.com/GroundedbytheFarm/
• Groundedbythefarm_ on Instagram https://www.instagram.com/groundedbythefarm_/
• Grounded by the Farm on Youtube https://www.youtube.com/channel/UC1RgGoXaVDcFTZ9EcWJDzfw
• @groundedbythef on Twitter http://twitter.com/groundedbythef

Tharawat Magazine article on entrepreneurial pull of the Cross family http://tharawat-magazine.com/stories/crosslands-flower-nursery/

You've heard a little bit of what Ben sound like - Listen (AND WATCH!) to more inside a great episode of The Passion podcast youtu.be/ClDhnPLOUls

Unlike most of the guests I have had on, we met on Clubhouse! @AlstroemeriaBen - Be sure to connect with him today and don't forget that Grounded By The Farm is ALSO on Clubhouse!

Did you know that 90% of flowers in the UK are IMPORTED? Thats' a mind-boggling number until you realize that the climate for growing flowers, especially those that need an ongoing, warmer climate - well - The UK isn't known for it's long summers and killer beaches but there are some great

Do you know how often Ben and his crew water his flowers in the Summer and then again in the Winter? You've going to have to listen to this episode of Grounded By The Farm to find out! When you do, be sure to tell us what you think over at our Facebook presence now! https://www.facebook.com/GroundedbytheFarm

It's the sage ol' question that continues to perplex us - which came first? The chicken or the egg? For farmers like Dianne McComb it's the care of hens that deliver the incredible, edible egg! So both stay front and center! McComb farms with her brother in Ontario, Canada fostering the legacy four generations have crafted.

Taking care of thousands of hens means a lot of time with eggs and Dianne shares with us her tips on all things eggs. And she answers lots of our questions!

See photos, video & get a detailed transcript at https://groundedbythefarm.com/egg-farmers/

Some other links of interest:

• The housing system they used is called "enriched housing" for hens.
• Dianne is active with a program called Farm & Food Care and pointed us to some videos that would help us see what the farm is like. https://www.youtube.com/watch?v=oIOJ2KKhID8
• Dianne's operation produces the "conventional white egg," but there are MANY different types of eggs.

Dianne on Social Media:

• https://twitter.com/DmMccomb
• https://www.instagram.com/diannemccomb/

Where to find Grounded by the Farm on social media:

• GroundedbytheFarm.com for photos, blog posts, show notes and more
• Find your favorite Foods https://groundedbythefarm.com/favorite-foods/
• Ask the Farmers Facebook Page https://www.facebook.com/GroundedbytheFarm/
• Groundedbythefarm_ on Instagram https://www.instagram.com/groundedbythefarm_/
• Grounded by the Farm on Youtube https://www.youtube.com/channel/UC1RgGoXaVDcFTZ9EcWJDzfw
• @groundedbythef on Twitter http://twitter.com/groundedbythef

Links from The Editing Team

Fourth Generation Farmers are getting pretty rare! Connect with Dianne McComb on Twitter today to learn more about the legacy, the history and value of egg and Hen farming! https://twitter.com/dmmccomb

While Canada has been and continues to be one of the most-relationship-rich partnerships the US has ever had, few know the names of all of the Canadian provinces. Ready to remedy that with some quick memorization and learning? https://www.wikihow.com/Memorize-the-Canadian-Territories-and-Provinces#:~:text=Memorize%20the%20'bottom%20row'%20of,Nothing'%2C%20'Bart%20A

We love sharing photos of farms & food on the Grounded By The Farm Facebook presence and be sure to give us a "Like" and share our content! Our stories, legacies and learning can continue on with just a little help from you! https://www.facebook.com/GroundedbytheFarm

Check out the Grounded By The Farm Instagram presence and stay in touch with me as we make more great content during the year! https://www.instagram.com/groundedbythefarm_/?hl=en

DID YOU KNOW? Eggs that are produced in a country, are typically EATEN in that same country or even that area of the country!

You've likely experienced the results of an instituted "Pecking Order" in your life in one way or another. Did you know that Pecking Order finds it's seed conversation when it comes to CHICKEN DOMINANCE? https://en.wikipedia.org/wiki/Pecking_order#:~:text=It%20was%20first%20described%20by,expression%20of%20dominance%20in%20chickens.

The Pecking Order for Hens struggle is REAL! Check out an outstanding video showcasing "HEN BULLYING!" It's a real phenomenon and something you should learn more about! https://www.youtube.com/watch?v=hDacZOL0N-Q

While most commercial egg farms have one of three types of layers (hens that lay eggs) there are lots of different breeds of chickens that backyard farmers can choose from. Are YOU familiar with them? Learn all about the development and research that details the traits that make hens the most-efficient they can be! https://starmilling.com/poultry-chicken-breeds/

Eggs are not only a nutritious food, they are an easy-to-prepare food. Ready to learn 7 Great Ways to Prepare Eggs? https://www.nm.org/healthbeat/healthy-tips/nutrition/seven-ways-to-make-eggs

Pork is a major part of the German diet, a deep love for so many and farmer Marcus Höltkotter says schnitzel is his favorite way to enjoy it! Producing pork for his table are others is what drives his family. To get there, they care for the pigs on the farm, take the manure from the barns out to fields to fertilize the crops. Listen as he tells us about that as well as the Rhine countryside he calls home.

Photos and video at https://groundedbythefarm.com/pig-farm-pork/

Marcus on Twitter: @BauerHolti

When I say "pig farm", what is it YOU think of? From the things we see and "learn" from when we're kids, to the experiences we have when we're cooking up our favorite brand of bacon to listening to an interview with a pig farmer... there are so many touch points!

Inside this most-recent episode of Grounded by the Farm, we take you to western Germany to talk with farmer Marcus Holtkötter about pork and farming!

A Love of Pork

While many Americans ears perk up at the mention of bacon, Marcus tells us that wurst (sausage) and schnitzel (pork cutlet) are daily parts of the German diet for many. And I remembered having something that was translated as pork knuckle while I was there -- seems to be called ham hock in the U.S. but I think it is prepared very differently! I can't help but wonder whether the Germans have had farm-direct Virginia ham!

Looking at the numbers, Germans really enjoy pork. They eat almost twice as much per capita as Americans do! Protein choices really shift based on what's grown in each person's area as well as personal dietary preferences.

Typical Pig Farm

Janice and Marcus have known each other for many years, and have toured farms together both in the States and Germany.

His farm, that features corn, canola, winter barley, winter wheat and - or course, pigs, continues to generate education points galore. The area he farms in is perfect for farming and a beautiful countryside too. Some small rolling hills, lots of trees and great small towns and cities nearby.

Marcus gives us a look at his crop in this video.

Münster is perhaps 30 minutes away and Düsseldorf with a major international airport is only an hour and a half away. He says that's great for him as they have a lot of access to people who love pork!

Having toured pig farms in the Midwest, Marcus says there are many similarities.

They built a new pig barn or stable just a couple of years ago. They build the barns out of brick which he says provides a different look than the US. And things like ventilation is critical. Marcus' farm takes piglets from birth to market while some farmers don't do the farrowing (sort of maternity barns for pigs!) The floors are slotted so manure can easily get away from the animals and food and can be pulled for use on the crops.

Focused on Animal Welfare

The Holtkötters participate in a program which pays them a premium to provide the pigs certain luxuries or as Marcus calls them play things. They have straw, wood and the like. It provides a financial boost for the farm too.

I still remember my first trip to a pig farm, the only thought I had in my mind was pig farms smell bad. I was really surprised to find out things aren't that simple. You might still think that pigs LOVE to "wallow in the mud" and while they do benefit from it, strangely, pigs are an animal that benefit WILDLY from humans taking special care to stay clean.

When it comes to personalities and recognition skills, you might think that pigs are towards the bottom of the totem pole. The fact is that pigs are quick to notice new things that are unfamiliar, and even have their own unique series of sounds to take note of those things they aren't familiar with. YOUR smells, your voice and the things you do that are "off the beaten track" for them instantly make them light up a room.

Marcus shares his version of the sound they make inside this episode.... so much fun! He says his father works in the barns more. And one of his sons really enjoys working in the barn too.

Barn Visits Aren't Easy to Arrange

So few people are able to visit a pig barn because biosecurity rules are very tight. A farmer needs to shower as they go in before they can work with pigs. these rules are in place to protect the pigs health. Biosecurity is incredibly important when it comes to pigs and pig farming. Contamination is something to definitely chew the fat about when it comes to safety.

In this episode, Marcus shares a variety of excellent tips that can help you prepare for a visit to a pig farm and how to help ensure that the pigs are able to live another day to provide a bountiful, meaty harvest. But you can also take a virtual reality tour of a pig barn now!

Working with Others in Agriculture

Marcus' farm is not too far from one of Europe's largest slaughterhouses (the name is Tönnies). He says the farms and processors work closely together and that presence led to the area producing 30 percent of the pork for the country!

Marcus also likes that he can get their pigs to the market quite quickly. This makes for a wonderful circular economy that continues to give back as the Holtkötter Farm is able to provide the wanted sustenance that hard-working Germans want. It's a tradition that has carried over to Marcus' son, who often is able to share educational tips and detail with his school teachers that are always eager to learn more about pigs and pig farming themselves.

So Much to Learn

Marcus laughs saying he's not sure what else people would like to know... he and his family are so deeply ingrained in agriculture, they don't always know what interests others. But they are always willing to share. In fact, one day in class the teacher was talking about wheat but mistakenly was showing barley. His son explained the differences and the teacher called that evening to apologize.

The bottom line is that, whether you're ready to have a delicious schnitzel on a cool, crisp morning, or have a hankering to get that slice of Applewood-smoked bacon on a burger or in some mac & cheese, or if you just want to learn more about these incredibly giving animals - Pigs are here for you!

Listen to this episode, tell us what you think, and remember to follow Marcus and the Holtkötter family's efforts on Twitter at @BauerHolti and check out his website www.Holtkoetter-Agrar.de.

Their story, products and legacy are just like their homestead's buildings - strong and built to last.

Wow Moments from Our Editor!

Marcus' farm is 400 acres! That's a lot of space! Not sure how much that is? No problem! Let's put 302 and a half football fields together! There we go!

Did You Know: The EU countries with the highest production of pig meat in 2019 were Germany (5.2 million tonnes) and Spain (4.6 million tonnes), followed by France (2.2 million tonnes); together these three countries account for more than half of the EU's total production. These numbers are HUGE and an incredibly large source of resources for so many people worldwide!

Oil is Oil, right? WRONG! Let's learn all about the differences between Canola Oil and Vegetable Oil.

Marcus tells us all about his farm, that includes growing corn. Don't forget Dave talked to us about that!

Marcus quickly mentions the Winter Barley he grows on his farm. Want to learn more about it? Look no further! Check out our episode about barley grown for microbreweries or this article on winter barley from science direct.

Are you familiar with winter wheat? Marcus - while mentioning a variety of resources that he and his family provide, quickly mention winter wheat. Find out more about it now!

Eating a Lot of Pork in Germany - Stats Twice as Much - What IS the story?

Janice talks about it. Marcus talks about it. Marcus' son loves to take in at least twice as much as Marcus. YOU, are ready to take in schnitzel...

Ready to Make Your Own Schnitzel?

Janice mentions "Osso Buco" - are you familiar with it? This food blogger in Nashville made pork osso bucco from meat she got at Batey Farms! Find out all about it now!

Schweinshaxe - Never heard of it? Time to learn more about a dish you really do need to have, especially if you're a fan of pork!

Find out more about the history of Farming in Germany!

https://en.wikipedia.org/wiki/Agriculture_in_Germany

Düsseldorf - Are you familiar with this city? Janice went and loved the Düsseldorf Christmas markets!

Few things show as much detail about a given area quickly, than a MAP! Check out an Agricultural Map of Germany now and learn what kinds of crops, livestock and more are being generated to provide worldwide resources! Amazing!

It's the 50th Anniversary of Germany's Largest Slaughterhouse! Find out more now about Tonnies!

Oddly enough, Marcus' farm features soil and resources that are very much like what is featured inside of IOWA in the United States! Check out more about The Iowa Pork Producers Association now!

Knowing the first episode of our second season would be published the first week of March, it was obvious we needed to talk about the Cheese-A-Day Challenge started by "Farmer Tom" in the UK had to be discussed!

Getting to Know Farmer Tom

Let's start with the reality that the farmer who started the Cheese-A-Day Challenge, a taste-sensation for the month of February isn't a dairy farmer! In fact, he primarily grows arable crops including wheat for baking, barley for beer, and they also produce lamb. Tom says all of it works together in building soil health with rotations and grazing.

If you listened to season 1 of Grounded by the Farm, you know we have done episodes on all of those foods, but hearing about how they are grown on Tom's farm in the East of England is definitely different. And I had to laugh that I'm sitting in St. Louis and interviewing a farmer on the other side of the Atlantic to find out he grows a specific barley for Budweiser!

A Cheese-A-Day Challenge

Farmer Tom's been doing the cheese-a-day challenge for a few years now. He says he started doing it because he only really knew two types of cheese -- cheddar and Stilton -- and yet, the country has more than a thousand different cheeses. So in February, a time some call Februdairy, he tries a different cheese every day.

You may enjoy the fact that Tom couldn't help but be amazingly proud of the dairy produced close to home as he boasts the history of English cheeses and their superiority to French cheese, even though the French & Belgians may have a bigger cheese reputation. Tom's helping put that to bed.

He's shared it on Twitter, where he goes by @Farmer_Ton_UK, the last couple of years, but it kept gaining speed. This year, not only did he post videos on Twitter, but he put longer versions on YouTube. And this was the first year that he worked with a cheese shop on boxes. Almost 100 people subscribed to the series and got small shipments of cheeses without labels so they could participate in a blind taste test! You can browse the Twitter hashtag #cheeseadaychallenge to see the fun!

While I interviewed Tom in the middle of the challenge, I asked him this week, what cheese was his favorite. You can see it here. In this video like everyday. He talks to someone who is involved in UK agriculture. You can watch the highlights on Tom's favorite cheese day in the Twitter edit or the full video here. That's Tom on the right and the head of the National Farmers Union on the left!

While talking with Tom, I mentioned the chance I had recently to do a virtual cheese tasting with the folks at Midwest Dairy. They compiled a selection of cheeses from various parts of the midwest and sent a box to several of us cheese enthusiasts! My favorite was a soft cheese called Milk & Honey from Edgewood Creamery! Here's a list of the range of cheeses we had the chance to taste and like Tom, some of the pairings we had were great!

Raising Sheep

Farmer Tom mentioned raising sheep which brings me back to lamb. The grazing of sheep and other smaller mammals like goats is definitely something that has a good fit in some areas of the world. As we discussed in an earlier episode, sheep can sometimes fit landscapes that aren't well-adapted for other animals.

As someone who enjoys lamb, I love that he has a lamb biriyani recipe demo on his YouTube channel. Check it out.

Farmer Time -- Connecting Farmers & Classrooms

As if farming and organizing a month of cheese eating wasn't enough to keep Farmer Tom busy, he's started an organization called Farmer Time (farmertime.org.uk) where farmers are connected with classrooms for on-going interactions.

Although it's started in the UK, they have already begun expanding it to several markets. The website serves as a connecting point with farmers and teachers entering their information into the site for pairing. And it builds direct connections between farmers and the classrooms where students can ask farmers questions about the topics they are studying!

Farmers join the classes via Facetime, Skype or other video conferencing so students on a fortnightly basis (every other week like this podcast!). That gives the class a chance to see what's happening quickly.

Find Farmer Tom Online

Farm website: VillageFarm.org.uk Twitter: @Farmer_Tom_UK Insta: @farmertomgb Facebook: @FarmerTomUk

Empowering others to produce food for themselves and their families came to Natasha Nicholes through her family history. She has been building a community garden, urban farm & the community for a years now. She started locally, growing a few plants at a condo and grew to a backyard before getting permission to plant lots on Chicago's South Side & online. Her community lives the moniker "We Sow We Grow" meeting gardeners where they are and seeing all celebrate each other's accomplishments and helping them manage challenges.

Links

Read more and see photos at https://groundedbythefarm.com/building-a-community-garden/

The We Sow We Grow Gardening Chat community on Facebook https://www.facebook.com/groups/wesowwegrowchat/

You can find events to help you plan for spring & summer!

You can support We Sow We Grow through PayPal donations https://bit.ly/3f28bYb as well as buying various products like the "Dirty by Nature" t-shirts on TeeSpring https://teespring.com/stores/we-sow-we-grow

Natasha Nicholes' blog Houseful of Nicholes https://housefulofnicholes.com/ she has a category that shares a lot of gardening information including some projects to do with your kids https://housefulofnicholes.com/category/food-farm/wesowwegrow she walks through basics like how to read a seed packet

Time codes of interest:

Finding a Family Passion for Gardening 1:36

Growing in Containers & Square Foot Gardening 5:35

Pride on Chicago's South Side 7:21

Becoming a master urban farmer / master gardener 11:50

Tough years & good years 17:18

Creating community & a non-profit 19:50

Lots of people turning to gardening 22:21

Difference in scale farm - garden 24:55

Growing all the things 27:13

Planning to Plant 29:45

Where to Start 30:52

Supporting the community 32:48

Black History Month is a time to pause and look at the many contributions black Americans have had on our country, our culture and ourselves. Lloyd Johnson talks through all of that as a back man who has been farming on a large scale much of his 80 plus years.

Mr. Johnson talks about the farm's history dating back to the days before Abraham Lincoln's presidency as well as some of the shifts he has seen first-hand.

His wisdom and life lessons extend well beyond what it is like to be a farmer to some of the things that make it a bit different since he is a black farmer. We ask him about advice for people looking to get into farming, about the creation of generational wealth, as well as some of the changes he's seen in the St. Louis metro area.

Grounded by the Farm is replaying this episode as we take a hiatus til March 2021.

With mardi gras and Fat Tuesday on the horizon, crawfish is on the mind and I'm wishing it was on the plate!

We sat down with crawfish farmers Bill & Janice Cheek at Stelly's Restaurant in Labeau, Louisiana. to learn all the things... did you know there were red & white crawfish? Interested in learning the history of growing them and how ponds are managed? That and talking about the joy of a crawfish boil in this rebroadcast episode. More info, photos & video on groundedbythefarm.com

In this episode from the start of season 1, we talk popcorn with Matt Helms who started a popcorn business with his family's farm. A year later they are supplying via specialty shops, the website and have a test market with a local grocery chain. It's perfect for movie nights, watching the big game or just nibbling.

And I have found some great olive oils, chili oil & flavored salts in local shops to really up my popcorn game.

There are different types of popcorn grown on the farm -- heirloom, butterfly and mushroom. And they have different fits for movie theaters, candying and more. He talks through that and the various ways the family enjoys popcorn and gives a tip for a recipe that he says was a hit as a holiday appetizer!

After you listen to the podcast, you may want to check out a video tour on the farm as we learn about moisture testing, a key point in popcorn quality.

You can order directly from Ella & Ollie's website and find Ella & Ollie Popcorn on Facebook.

As we round the foods on the holiday plate, it's time to talk about growing corn! Iowa corn farmers have reached a stereotype level of familiarity for many of us. But Dave Walton proves the stereotype is outdated as he grows numerous types of corn including blue corn and heirloom varieties that make a perfect polenta or tortillas!

We talk so many types, varieties, colors, flavors and people that grow and harvest it, there's a TON to learn about this little, robust and incredibly diverse crop!

Links Mentioned in the Show

See photos, etc at https://groundedbythefarm.com/growing-corn/

Brandon Whitt, who grows barley for a local Nashville brewery is beginning to play with some of the heritage corn varieties too.

Tips on how to freeze sweet corn.

Natasha uses a lot of companion planting like the three sisters in the We Sow We Grow garden.

Revisit the posts of other holiday food episodes http://groundedbythefarm.com/tag/holidays

Iowa Corn Farmer Dave Walton To walk us through corn, we turn to Dave Walton of Walton Farms in Wilton, Iowa! (Yes, that's a photo in a soybean field. Oh well!)Connect with Walton Farms online today! Tell them the Grounded By The Farm Podcast sent ya'! Walton_ Farms on Instagram WaltonAgSeed on Twitter Walton Farms - Iowa on Facebook What is teosinte?

When we say the word teosinte, what comes to mind for you?

Teosinte is a tall grass native to Mexico and Central America. And it is commonly considered the ancestor of the corn that the world enjoys today in a vast number of ways. I don't mind admitting that it just looks like a bunch of overgrown grass till you look at the seed head.

While we're talking about corn, did you know that teosinte is actually INEDIBLE?

Growing and eating corn is a BIG deal! Speaking of "Big" do you remember the movie scene from Big Janice mentioned where Tom Hanks eats "baby corn"? You will after watching this scene!

Different Types of Corn

How many types of corn do YOU know about? Inside this episode you'll learn about many different kinds of corn - not all of which is bred for human's to eat... some high starch corn is used for livestock, in processing and even fuel.

Sweet corn is right where many of us go to when we think of corn.... I mean, it is so amazing fresh out of the field!

What is your favorite way to eat corn on the cob? While sweet corn has more sugar content, and yellow dent corn has more starch, there are many different ways and types of corn to eat.

Ever heard of "really old corn?" There are a series of corns that Dave talks about that are actually from colonial times! It's unique, grows tall, but looks pretty different from his field corn. He sent us a photo that shows the difference in cobs -- the one on the right has more starch in it and dents as it dries down, the one on the left is one Dave grinds for use in food at home.

Where can one find more information about "heritage corns" and corns from different times in history? It takes getting creative, but Dave says it's worth the networking! Farmers like Dave test the moisture in corn to keep an eye on quality. It's the same process Matt walked us through when we talked about growing quality popcorn last year. Listen to this episode of Grounded By The Farm to make sure YOU have the right level of POP in your corn! Keeping Corn On-Hand

Looking for the secret to freezing corn to save for later in the year? Farmers like Dave Walton have got the system down! He shares his in this episode... give it a listen to hear his tips. You can also check out this post from my friend Leah who's written out our family's fast and effective how to freeze corn in great quantities if you are lucky enough to have that deep freezer ready in July!

Home Ground Corn for All the Things

Dave shares some of the ways the family uses corn at home in this episode saying that they love to make tortillas with some of the blue corn and some of the older varieties make great polenta too! He even sent photos of some of the polenta he had made.

Masa - are you familiar with masa? It's mentioned several times in this episode and is critical to those tamales! Dave and company make it "Fresh as it can be" at Walton Farms. Dave talks about grinding corn to various textures.

Holidays and Corn Go Hand-in-Hand

How many of you have CORN CASSEROLE during the holidays? It's a centerpiece inside of many tables - including Dave's! And cornbread / cornbread dressing is the best! Definitely a family favorite of ours.

Being Southern, I turn to tamales for Christmas-time enjoyment of corn! Having friends of Mexican heritage, tamales are the spot, but I also spent years in the Mississippi Delta -- a region that holds that food so dear that they have a tamale trail! And I can hear it calling me and may have to head back down once covid is behind us. For anyone in the St. Louis area, you should check out The Tamale Man -- feel free to hit me up if you want help placing that order! I love what they are doing!

Want to grow corn?

With corn being native to the Americas, it can be grown in most areas of the US. And planting corn is pretty popular in backyard and community gardens. We asked Dave what we should know? and he points out using top soil as a base.

And many home gardeners The Three Sisters Method: Are you familiar with it? It's a way for corn, beans and squash to all thrive together.

Importance of Healthy Soil

Ready to help your soil be healthy, retain structure and stay in place? Dave talks through you how to keep our soil healthy and ready not just for corn - but for "Cover Crops" that are a used on farms all over the world!

Todd O'Neal is a sweet potato farmer in Louisiana and his enthusiasm for the crop is electric. He talks to us about how sweet potatoes were considered something for poor people, as small farmers always had a patch to feed their family. But recently, the crop has been better understood as flavorful, nutritious and versatile. Todd talks to us for our holiday foods series about the ins and outs of growing them as well as give us his tip on the best way to enjoy sweet potatoes.

Todd is with Black Gold Farms, you can connect with them on online:

• On the Web: https://blackgoldfarms.com/
• Like Them on Facebook: https://www.facebook.com/BlackGoldFarms/
• Connect with Them on LinkedIn: https://www.linkedin.com/company/black-gold-farms/

Watch Todd talk growing sweet potatoes this season with the team at This Week in Louisiana Agriculture.

Sweet Potatoes are now grown & enjoyed 12 months out of the year! It's no longer just a holiday thing!

Did you know that the "regular potatoes" you think of are often called "white potatoes" or "Irish Potatoes?"

The Curing Process in Sweet potatoes: Regular/White/Irish Potatoes are brought inside to an environment to cool. Sweet potatoes on the other hand are heated up to help break down the sugars inside the sweet potato which makes it "sweet".

The biggest time of the year for sweet potato farmers? Thanksgiving! Holidays are big in general. Thanksgiving, Christmas and Easter are all big times for sweet potatoes. But they have been gaining ground and are now enjoyed year round!

Why are sweet potatoes so popular? At one time every farmer grew sweet potatoes but there was a steady decline as farming numbers dwindled. At one time, sweet potatoes were somehow aligned with people "being poor" and so they fell off the general chart of attention span. In just the last decade, sweet potatoes have gained attention momentum, being associated with a general focus on health, being offered as solutions to many people with a variety of dietary needs including those who are diabetic and take take on the starches that are provided in the Regular/White/Irish Potato.They are high in Vitamin A & Beta Carotene.

It's in the bag, man: When COVID-19 began gripping the US, there was a swell in sales of sweet potatoes (and all general foods that could be purchased/acquired at grocery stores). Todd also noticed something strange in a photo of a grocery store's produce area - the only things left were "loose apples" which helped to craft a new plan to help the sale of sweet potatoes. It was clear that people were grabbing things in a BAG, because people were paying attention to how many surfaces were touched by how many people.

There's only ONE kind of sweet potato, right? There are many varieties of sweet potatoes - The Bayou Belle: It's not the prettiest potato but makes for great sweet potato fries! The Orleans sweet potato is the pretty one for fresh market handsome go to processors and there is a lesser known type - The Beauregard - all of which were developed and named - clearly - from their development at Louisiana State's Sweet Potato Research Station.

The Count Matters - Which state tops sweet potato production? Wondering who is on top of the "sweet potatoes heap? North Carolina currently grows the most. Mississippi is in the second slot. California comes in third, and Louisiana takes the number 4 slot.

Lookin' Mighty Fine (For a sweet potato...): Todd is SURE, (not because he lives and has a sweet potato farm there or anything) that Louisiana Potatoes LOOK the best of all available sweet potatoes.

What makes these so great? Silt loam soils!

Silt is a solid, dust-like sediment that water, ice, and wind transport and deposit. Silt is made up of rock and mineral particles that are larger than clay but smaller ..

Loam is a special type of soil that has been formulated to contain a mixture of sand, silt and clay. Sandy loam soil is a very desirable medium that is used by farmers, gardeners, landscapers and property owners because of its very beneficial qualities.

You can learn more about the passion for soil in this conversation with Mr. Ray Young that's mentioned.

Did You Know: A sweet potato will cure in 4-5 days in general, but depends a bit on time of year, temperature and humidity.

Some Like It Hot - But Not Wet: 85% humidity and nice cool temperatures (55 degrees or so) is best to put sweet potatoes "to sleep" to help prevent CO2 levels form climbing too high that would cause the sweet potatoes to rot. They also like dry environments like Shay told us onions do...

Smart Buildings Help Feed People? Huh? Sweet potato farmers often use buildings that detect how much CO2 is building up to help prevent unfavorable conditions!

The Root of the Matter: A sweet potato is a Root. It's part of the Morning glory family - it's a WEED! It has the same type of flowers you may have seen in a vining garden.

SORRY! You're Going to Have to Listen to This Episode to Find Out... The process of growing and cultivating sweet potatoes is incredibly detailed! Be sure to listen to this episode of Grounded By The Farm to understand all of it! Thanks, Todd!

Big Machines - Beautiful sweet potatoes - ACTION! Interested in seeing ALL of the sweet potato farming Machines in action? "Dig It!" ;)

https://youtu.be/EGFo3bZj_SM

Planting sweet potatoes takes 40-50 days! Harvesting is probably 75 days of the year!

Ready to learn more about "H2A Workers"? Be sure to check out The Grounded By the Farm episode on Peppers for more details! https://groundedbythefarm.com/how-americans-love-of-spicy-food-gave-this-farm-room-to-grow/

Counting Workers to Help Make It COUNT! Did you know that the Black Gold Farm location that Todd supervises, has almost 300 employees? Feeding people requires hard work and they truly enjoy their effort knowing that it will put food on the plates of many people!

You Say "Yam" But They Say "Sweet Potato" -- What's the Story? Are Yams and sweet potatoes the SAME THING? As much as we want you to read and then know the answer, you're going to have to listen to this episode of Grounded By The Farm with Todd O'Neal from Black Gold sweet potato farm to find out! Suffice it to say, Louisiana is marketing smart!

Finding sweet potatoes near you! The market for sweet potatoes has grown sometimes due to food services and restaurants.

• Do you know what a QSR is? It's an acronym that in this case stands for Quick Serve Restaurant!
• Do you know what an LTO is? It's an acronym that in this case stands for Limited Time Offer!
• What does YOUR favorite "QSR" offer as an "LTO?" Tell us PDQ, or you'll be SOL, and end up doing KP and if you're in the we'll surely all end up DOA!

Curious about ONIONS? Be sure to check out the episode of Grounded By The Farm featuring onion farmer that's so good it'll make you CRY! https://groundedbythefarm.com/growing-onions/

Black Gold offers value added & bulk sweet potatoes! There are so many innovations that go beyond individual sweet potatoes or bags, doing poly-wrapped and more. Fresh at the grocery really went up when more people stayed at home, but the company also offers them in bulk of 40 pounds at their Delhi, Louisiana locations.

Todd's favorite way to eat a sweet potato? First it gets peeled. Then you warm up a seasoned cast iron skillet. Slice the sweet potato length-wise. Toss in half a stick of butter and brown it up on both sides - sprinkle a little salt on it and you're there! He's had sweet potato biscuits, sweet potato cakes and more! What's YOUR favorite kind of sweet potato preparation? Contact us via The Grounded By The Farm's social media and tell us what yours is!

The Struggle is REAL: Sweet potatoes WITH or WITHOUT - PECANS? That's a controversy

Storing them at home — keep them in a cool, dark place. Heat is the enemy that causes it to put sprouts on and it changes the texture inside.

Stick It - In The Window! Even Todd grows sweet potatoes in his window sill! Have you tried? He gives the instructions on how to do it inside this episode! Listen, Learn, Grow and EAT!

We Need to Hear from You!

What did YOU find interesting about this episode of Grounded by The Farm? What would you like us to be sure we include in the second season of the podcast? Tell Janice what you thought about it now and we just may use your feedback on a future episode