This month’s Brazos Locavore event will be on Saturday Nov. 5th at Village
Café in Downtown Bryan. Village Café will be creating a special lunch menu
featuring fresh local food! Along with lunch there will be a short
presentation from two local farmers. Brady Grimes, the farm manager for the
A&M Student Farm, will share about how students at A&M have started an
organic farm. Mike Richardson, from Richardson Farms, will share about his
family’s farm and how to order a great locally raised turkey for your
Thanksgiving meal (they also have chicken, duck, beef, lamb, and flour for
purchase year round).

So mark your calendar and plan to experience great food while supporting
local farmers!

When: Saturday November 5, 12:30 to 1:30

Where: Village Café in 210 West 26th Street in Downtown Bryan

More information online:

A&M Student Farm: http://studentfarm.tamu.edu/

About Richardson Farms: http://richardsonfarms.com/Farm_Information.htm

Richardson Farms meat order form: http://richardsonfarms.com/Order_Form.htm

Village Café: http://www.thevillagedowntown.com/

Our first farm tour for the fall season will be Sunday September 18th at 1pm!

Join us as we head to the Blackwood Educational Land Institute. Blackwood’s primary mission is education and particularly for young students. Check out their website for more information:http://www.blackwoodland.org/

Highlights of the tour will include a very mature organic chef’s garden (potage) and teaching lab for young students. Also they have high quality produce growing in a gorgeous garden that is as an example of how the home gardener can grow produce of much higher quality than store grown organic.

If you are interested in going on the tour join the carpool group leaving Brazos Natural Foods in Bryan at NOON!

We will head to south to Hempstead for a 1pm tour. There is a $10 donation recommended for this tour.

Please RSVP to Nathanael before Thursday Sept 15 at brazoslocavores@gmail.com

Here is a summary of the upcoming events:

Saturday Nov 5 12:30 – Locavore Lunch at Village Cafe

Early December - Pulletpallooza (Backyard Chicken Tour) and Fall Home Garden Tour

January - Millican Farm Tour – Hot house tomatoes

February - Wateroak Farms – Goat Dairy in Bryan

March - Locavore Lunch at Village Cafe

I have been slowly transforming my suburban backyard into a garden/orchard/vineyard. Really coming along after a few  years of building, planting, digging up (the wrong varieties), replanting (the right varieties) and generally just having fun. I learned so much on Locavore field trips about what to plant, how to plant and how to grow. The people who are making a living at this know their stuff.

Take a look at the pictures I have posted here and post some pictures of your own gardens!

The trip will leave at 4:00 pm from the Brazos Natural Foods parking lot (4303 S. Texas Ave. Bryan, TX 77802).  RSVP requested to Nathanael at brazoslocavores@gmail.com

The trip will leave at 1:00 pm from the Brazos Natural Foods parking lot (4303 S. Texas Ave. Bryan, TX 77802). If you are driving to the farm plan to arrive at 2:00 pm.  RSVP requested to Nathanael at brazoslocavores@gmail.com

Visit their website at : http://www.sandcreekfarm.net/

Tanya Miller and Steve King of Millican Farms have announced the inaugural season of a brand new CSA in town. The first season’s membership will run from April 12, 2010 through July 3, 2010, for 12 weeks of farm fresh produce to include a variety of tomatoes, cucumbers, watermelons, and herbs as well as other seasonal crops like lettuce, cabbage, brussels sprouts, broccoli, cauliflower, kohlrabi, a variety of greens, carrots, beets, onions, potatoes, squash, beans, peas, peppers and much more.

Interested in finding out more about the Millican Farms CSA? Contact the farm at csa@MillicanFarms.com or visit their website.

Wild Type Ranch offers two different CSA programs. Through a CSA, you commit to purchase a “share” of the harvest throughout the year. In return, you are guaranteed first-in-line for availability of our products and also receive a price break. Our programs allow subscribers to receive beef near the per-pound price of a half beef, but to receive it throughout the year in more manageable portions. For both CSAs, an enrollment fee serves as a deposit, which will be applied to the final pack when you decide to end your subscription. Each CSA pack is then payable on delivery. CSA packs can be picked up at one of the Farmers’ Markets (Georgetown, Round Rock, Florence, or Brazos Valley), at one of our regular monthly pickup points or at Wild Type Ranch.

1/8th Beef on-demand CSA: Subscribers have an option each month on 1/8th beef (35-55 pounds). A subscription requires at least 4 portions to be purchased per year. The cost per CSA pack is $5.70 per packaged pound (compared to $6.20/packaged pound for buying a single 1/8th). Price is guaranteed for at least 12 months. Enrollment fee: $200.

Monthly Beef-plus CSA: Subscribers receive a monthly pack of 15-20 pounds of beef, plus a selection of other locally produced protein products for a set price of $115/month. The monthly beef selection will consist of 1 roast, 3-4 steaks, 8-10 pounds of a mix of ground beef, hamburger patties, and chili beef, and 3-4 packages of other cuts such as cutlets, boneless ribs, stew beef, kabob meat, and stir fry beef. We’ll round out the pack with $15-20 worth of cheese, eggs, sausage, veal, and other seasonal goodies from Wild Type Ranch and other local farmers. Enrollment fee: $115. Minimum commitment is 6 months. This program is also available on a bi-monthly basis, with a 12 month (6-pack) commitment.

For more information, visit the Wild Type Ranch CSA page where you can dowload a contract and information sheet. Or email them with questions.

Go Locavores!

This past Saturday a group of  more than 20 local residents traveled the 8 miles from the Texas A&M University campus to the Texas A&M Pecan Orchard. We met with the site director and horticulturist/pecan physiologist Leo Lombardini. Mr. Lombardini is the head of the pecan research being done at Texas A&M, and was pleased to have him share his knowledge about pecans with us.

What we did

After being introduced to Mr. Lombardini, we were given a brief history of the origins of the pecan, and the evolution of how farmers have changed their growing techniques.  We were shown quite a few different kinds of pecans, and given the opportunity to learn about some research that the University is doing in the orchard. One of their major current projects s measuring root growth; there were PCV pipes that were placed into the ground with cameras used to record the root growth of the tree saplings.

After our educational overview of pecans we were able to sample some freshly harvested Desirable pecans that, if I do say so myself, were quite desirable! Our group purchased quite a few pounds and headed on our way with our newfound knowledge and purchases.

What we saw

Trees in rows surrounded our group as we were led into the middle of the orchard. It was evident that some rows had been cut down, and it was later explained to be part of the growing process. We saw tree trunks sprayed with different colors, and some interesting tube like contraptions sticking out of the ground in a more open area.

The orchard at Texas A&M is not solely a production orchard, as it is used for research, and testing new growing and breeding methods. As such, there were not as many trees as you would see in an ordinary orchard used only for harvesting.

What we Learned

We learned that there are over 1000 different kinds of pecans that have been discovered, and that each has its own taste and texture. Mr. Lommbardini provided us with a pecan display showcasing 30 different kinds of pecans along with their USDA given names. Of the 30 types a few were present in the orchard that we visited: Stewart, Pawnee, and Desirable. The most interesting part of our informational from Mr. Lombardini was the actual harvesting process that the pecans go through every year.

It begins with the planting of already pre-grown tree saplings 30 to 35 feet apart. As the trees begin to mature, their need for room grows. We were told that each tree requires a distance of at least it’s canopy span between itself and another tree, and that is why so many are cut down each season. Next, as the trees are harvest ready, a simple yet important process is begun. All debris must be collected, then the grass must be mowed, and then a ‘shaker’, as we were told they are called, is used to literally shake the base of each tree for 10-15 seconds, dropping all of the nuts on the ground. The pecans are then collected; some are shelled completely, others cracked, and the rest left completely shelled.

We also learned that the reason for the different colors on the tree trunks is to differentiate their nut breed.

Good to Know

Every Friday afternoon the Horticulture Department at Texas A&M has a pecan sale where anyone is able to purchase the locally grown and harvested pecans.

Want to attend the next Brazos Locavore field trip? Visit the field trip announcement and RSVP today!

Here’s the scoop from the Village Cafe:

On October 24th, the Village Café is joining over 2,000 communities and venues across the world in an event to raise awareness for Climate Action. A special lunch menu will be served from 12:00 to 3:00 which will consist entirely of food grown in the Brazos Valley. Limiting the miles that food travels from farm to table is a great way to reduce greenhouse gas emissions while at the same time supporting local farmers and consuming fresher and healthier food. Additionally, most of the dishes served will be vegetarian or vegan, which is another good way to reduce the environmental impacts of the food we consume.

This global event is sponsored by a group called 350.org, founded by author and environmentalist Bill McKibben, and is the first large-scale grassroots global campaign against climate change. Its supporters include leading scientists, the governments of 92 countries, and a huge variety of environmental, health, development and religious NGOs. All agree that current atmospheric levels of CO2—390 parts per million—are causing damage to the planet and to its most vulnerable people, and that government.

As part of this event, there will be a photo booth set up at the Village Café so that people can have pictures taken of themselves to put on a collage that we’ll be making to represent all the members of our community to support action on climate change. Even if you don’t want to eat lunch, just come by and have your picture taken or sign your name to the collage. You can be a part of sending a strong message to our representatives that residents in the Brazos Valley do care about climate change and want strong action taken now!

The Village Café is located in Downtown Bryan on 26^th Street, across from Mr. G’s Pizza. We hope to see you there!