A Farm in Jo Daviess County |
I thought I would share a list of what I've done these past years to prepare me for farming. I just wanted to lay it out and to also show myself - Do I have what it takes to run a farm?
I'll never stop learning or volunteering.
I'll never stop learning or volunteering.
Garden/Farm Ventures:
Kautz
Family Farm
2014 – Present
Kautz Farm organic garden & kitchen.
Assisting in the Kautz vision of organically grown food and
beverage breakout brand.
Managing and forming the structure of buyers from local
restaurants. Spreading the word on naturally grown and supporting the feeding
of the less fortunate.
Community Nursing Home
2009 – Present
Acre Garden Plot - Grow vegetables and flowers
Acre Garden Plot - Grow vegetables and flowers
Fundraising and obtain donations yearly
Farmers Market with excess - all proceeds go to the residents
Downers Grove Park
District
Instructor
8 workshops Canning
and Preserves
Naperville West Street Park District Community Garden
2004 – 2008
2006 - Winner - 2nd Place Flower Division
Membership/Organizations
Member of CRAFT – (Collaborative Regional Alliance for Farmer
Training) IL/WI Area
Farms work/learn workshops
Farms work/learn workshops
Member of MOSES – Midwest Organic and Sustainable
Education Service
Member of The Livestock Conservancy
Member of Seed Savers
Food Education
College of DuPage
ServSafe Food Safety Manager Certificate
December 2014 – March 2015
The University of
Illinois Extension Program
“Growing a New Generation of Illinois Fruit and Vegetable
Farmers”
University of Illinois Extension Office, St. Charles, IL
December 2013 – November 2014
Class included this list and oh so much more! I wish I could take it over again!
•land acquisition and transfer •cover crops and tillage
•business planning
•variety evaluations
•legal issues
•pest and disease scouting
•insurance
•integrated pest management
•marketing
•pesticide application
•farm safety
•pruning and thinning
•food safety
•postharvest handling
•Farm to School
•harvest practices
•equipment operation & safety
•visits to established produce farms
•conventional and organic production methods
•transplant production
•irrigation
•high tunnel construction and operation
•access to incubator plots
•discussions with experienced farmers
•soils and soil testing
Farm Events/Workshops/Share Labor
Hoop Houses
Installation
Farm Machinery
Farm Machinery
Beekeeping
Composting
Composting
Mint Creek
Farm Tour/Dinner
Garlic Planting - Acres of it!
Garlic Planting - Acres of it!
Celery Harvest
and Preparation
Chicken Raising
Chicken Raising
Chicken
Butchering and processing
Draft Horse – No Tractors
Draft Horse – No Tractors
Butcher
Beef and processing
Organic Grain
Organic Grain
Goat Keeping
Goat Milking
Cheese Making
Organic Vegetables
Goat Milking
Cheese Making
Organic Vegetables
USDA Know
Your Farmer, Know Your Food, Know Your Food Bill
Some extra things I thought of that makes me think of my sustainable practices.
Grew and processed Rye grass – 14 pounds ground into flour used to bake Cinnamon
rolls for Residents
Tomatoes – processed into Sauce, ketchup, salsa
Canned and preserved food - pickles, pickled beets, pickled hot peppers, spaghetti sauce, whole
tomatoes and various jellies, including a crab apple
jelly.