Just started the farm business this year, but have prior experience and all that. I'm 36 and grew up farming. 😁 You can find me on LinkedIn as well.

Prior thread here 👉https://www.reddit.com/r/springfieldMO/comments/105jdyl/new_budding_csa_farm_to_table_what_would_you_like/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button

UPDATE:

Just sent our first newsletter out to everyone who has signed up, we really appreciate the support!

Currently, until we have the farm property acquired, we are working on expanding into some new varieties this year as well as the general staples. I would also like to make note that we intend to have custom spice blends available and are looking into the regulations regarding custom-seasoned whipped jars of butter. Also, don't worry, it's not just the mundane "garlic and herb" you see in the store - we got plans for those tastebuds!!

We are setting up a shop via Ecwid, I think it would accommodate things more easily and help folks with custom orders (to a degree, based on seasonally available produce).

He's made amends and it's blown over now I think. On that topic, lots of misunderstandings I believe.

Heres the Cox Health link, but you may need to go through the Springfield Community Gardens volunteer links, worth an email.

https://www.coxhealth.com/farm/

I love on the N. side, there's pockets of crime all over, not just the N side. Jefferson has gotten worse, but there are also more people without homes, than 2 years ago. There are improvements being made in certain areas of the N. side, it takes time and $ to improve streets. Really, starting with Landlords.

Oh gotcha, ty!

Is Harvie an integrated system? We have been looking for a better way to have a cart than just sign up for boxes, so customization is easier since the website is still underway.

Certainly understandable and that's something we will also keep in mind. Usually, if the harvest is that bad due to drought or the weather we can't control, a notice is sent about the produce updates, changes, etc., so folks are aware.

Awesome, I know we love a good curry with chevon meat! What's your favorite way to enjoy it? 😁

OOOH! Oh, dear, yea... no that's chicken feed for us lol. I'm surprised they boxed it like that 😓

Yes, we are seriously looking into a good pricing model to deliver within the area. I'm sorry to hear about the quality of produce, though with organic regulations its very hard for growers to keep them away because it's limited to certain pest control options and what is exactly used.

With lettuces or anything really grown ground level like that, you will want to do a good wash. Going forward, to err on the side of caution, you can do as my grandma used to do & fill your sink with cold water, add a capful of white vinegar & about 1/2 cup salt and wash the lettuce or greens by gently scrubbing and rinsing them with your hands in bunches. (the pests will come off in the water). Then lay on a flat paper towel, use another paper towel to pat dry. This is more for the loose leaf lettuces and greens like collards, but it always came out pretty and tasty!

We are not certified organic, (the price tag on that is a bit high, but we will be seeking grant aide for it going forward) but do hold to the same practices. Weedkiller, fungicides, Etc. are all No-No's here! We are doing intercrop intensive planting with natural pest control options (encouraging pollinators and predator insects, like ladybugs, etc., planting trap crops and so on ) we also know that not all of our produce will be blemish free but we will do our best 💪 😉

As far as the animal products (for those interested) we will have some available as the seasons go on, but cheeses are regulated by the USDA and State Milk Board, there's a whole facility setup, approval, inspection, etc. and that's not something we are able to do financially.

Now, with Raw Goats Milk, that is something we can offer, especially if the bill moves past the Senate to allow raw milk sales for retail! 🤞🤞🤞

Good to hear!

Definitely understand that, my youngest is so picky (mainly texture) on her veggies, she likes raw carrots, but not cooked, raw broccoli, not cooked, & dont let her catch a SINGLE sliver of onion or mushroom on anything or the whole thing has been contaminated according to her 🤣 though, if I blend it all up into a sauce she has no clue they're there. #momhacks

As for spoilage we will be giving out handy reference material to get the most out of your produce for the longest as we are 100% for no waste!

Lamb may be a possibility in the future depending on demand, currently we will have chevon though if you prefer lamb or only eat it due to kosher requirements, I understand.

It's always worth keeping in touch on, and I appreciate the feedback as well. It helps us plan ahead to meet food desires/needs of our community. Tyvm! 🤗

Good idea, we will definitely be doing that, tyvm!! 🤗

I completely agree, with the farm location we may end up having to do deliveries as a subscription service or a meet and pick up at one of the farmstand or farmers market places due to overall costs of gas etc. Our aim is to keep our food as affordable as possible and not go into debt doing it 💪

Thank you!!

Anytime! 😁

Have you considered (if not doing so already) joining the volunteer opportunities that Amanda Belle's Farm (CSA) offers each year? I believe they also work with MSU students and the Springfield Community Gardens :)

Glad to hear it! Please feel free to follow the farm page on FB (GoodFoodFarmsMO) and join the newsletter. I also plan to post here on Reddit more often on it all. I posted the link to the sign-up in prior comments. :)

Do you have any suggestions on what you would like to see provided? Ideas? Problems we could solve VS retail grocery stores? TIA!

We have no doubt that we will have to expand and look for help as we grow. Currently, we are limited to just family at the moment due to expenses but please feel free to follow us and keep in touch, that's a wonderful degree and I am excited for you, way to go!!

I agree, heirloom tomatoes are already planned with a few different varieties in mind.

We are considering mushroom growing, but it may not be within the first year as a more commercial setup requires some tools we don't have just yet. We forage for our native growing ones each year, not just for morels but oysters, indigo milky's, corals, puffballs, maitake (hen of the woods), chicken of the woods, and wood ears (those jellied ones in Asian ramen). We were looking at lions mane and oysters as a first commercial crop if we did decide to go that way, so it's something to look forward to!

Thank you for signing up!

Good to know! Hopefully, we can offer a good amount of field greens, fresh herbs, and sprouts to keep your tastebuds happy and dancing!

Awesomeness!!

Noted, thank you!! I personally like roasted romaine halves with olive oil and parmesan cheese, but I am super interested in these new green and red butterheads and the Cherokee Summercrisps.