by Andrea Fox on January 26, 2010
Welcome to Millican Farms
On Sunday, the Brazos Locavores visited Tanya Miller and Steve King of Millican Farms, formerly known as Millican Produce. They supply greenhouse-grown tomatoes to the Brazos Valley Farmers’ Market, several local grocery stores and many of the finer restaurants in town.
Steve and Tanya give us the background on their farm
Farming is in Steve and Tanya’s blood; both grew up in families that farmed, which naturally encouraged them to seek plant-oriented careers. About six years ago they decided to construct their own greenhouses for off-season tomato production, a niche market that until then did not exist in the Brazos Valley.
January in the greenhouse
1000 indeterminate (vine type) tomato plants greeted us as we walked into the 6000 square foot greenhouse for a tour. Each is planted in a five gallon coconut coir filled polypropylene bag that is connected to the watering and fertilization system. The trellising is particularly interesting as each plant is wound around a polypropylene spool that hangs from the greenhouse “rafters.” As the plants grow up, the strings and attached tomato plants are lowered for ease of harvest. Simultaneously, the plant suckers are pruned and flower clusters pollinated by hand. Using this method, they can harvest an average yield of 22-25 pounds of fruit per plant. That’s a lot of tomatoes!
Tomatoes are grown in coconut coir filled bags
Tanya demonstrates her growing techniques
Millican Farms produces beefsteak or dutch type tomatoes, and now by popular demand are growing grape, cherry and roma type tomatoes. You can’t find prettier tomatoes than these:
- Beefsteak or dutch tomatoes ripen on the vine
Steve and Tanya discussed their methods of heating the greenhouse (propane and wood), watering (reverse-osmosis to filter out salts), fertilizing and pest management. While they aren’t certified organic, they try to utilize as many organic techniques as they can.
Yellow sticky cards indicate pest levels
- Millican Farms’ field-grown produce
Millican Farms also produces lettuce, cabbage, cucumbers, bell peppers, melons, herbs and eggs. At the end of the tour, Steve and Tanya had an exciting announcement: in April, they are launching their inaugural CSA (community supported agriculture), in which 25 members will pay for and receive 12 weeks of produce from the farm. See their website for more information. But don’t worry, they’ll still be selling their beautiful produce at the weekly farmers’ markets and local grocery stores.
Farm fresh produce for sale
A BIG thanks to Tanya and Steve for hosting a record turnout of 50 locavores on a beautiful January day!
Tomatoes in January - Go Texan
This post originally published at http://grwhryrpltd.wordpress.com/ and shared with permission. All photos copyright Andrea Fox, 2010.
by heather on January 24, 2010
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.
by heather on January 16, 2010
Great news, Locavores! Wild Type Ranch, where we visited for our December field trip (see field trip report here) has just announced openings in their brand new Beef CSA Subscription Program. Here’s the scoop:
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!
by heather on December 15, 2009
For all those Locavores out there who enjoyed visiting Millican Produce last February, AND all of you who missed it… We’re heading back to Millican for our January field trip!
Tanya Miller of Millican Produce is well-known in these parts for her amazing greenhouse operation (just 7 miles south of BCS) which brings ripe juicy tomatoes to the Brazos Valley between January and May.
But Millican Produce is more than tomatoes. The greenhouse is also home to English cucumbers, watermelons, and herbs; while out in the fields stand more than 3000 lettuce plants.
Join the Brazos Locavores on January 24 and experience the magic of ripe tomatoes in the middle of winter!
Here’s the scoop:
- When: Sunday, January 24 (1:00 – 4:00)
- Where: Brazos Natural Foods (we’ll be meeting in the parking lot and carpooling out to Millican Produce)
- RSVP: to brazoslocavores@gmail.com by Wednesday January 20th (this allows us to prepare the farm for the number of visitors)
Everyone is welcome, the trip is completely free, and don’t forget to bring the kids. These field trips are a wonderful opportunity to teach our little ones about where good food originates.
If you have any questions, just let me know. See you there!
The Brazos Locavores is a group whose mission is to connect local eaters with local producers in the Brazos Valley and support a lifestlye of mindful eating. The group gathers for monthly field trips to farms, orchards, and dairies within 100 miles of Bryan-College Station meeting local producers, touring their faciilities, learning more about why eating local is the way to go, and meeting others who are interested in living a local lifestyle.
For more information on the Brazos Locavores, check out our main page.
by heather on December 14, 2009
Looking for local food in the Bryan-College Station area? Look no further!
If you know of a resource, not currently listed, contact the Locavores Coordinator.
Local Community Supported Agriculture (CSAs)
LOCAL FOOD BY TYPE
Alcohol
Bath and Body Products
Breads and Pastries
Chocolate
Coffee (locally roasted)
Dairy
Eggs
Flour
Fruits
Herbs
Honey
Jams and Jellies
Meat
Nuts and Seeds
Olives and Olive Oil
Pasta
Rice
Vegetables
Don’t forget to watch for that Go Texan logo and keep an eye out for other local producers through Local Harvest.
Last, but certainly not least,remember that when you buy from a big-box store, $14 of $100 stays in the community, but when you buy at a locally-owned grocery, $45 stays in the community. That’s three times the amount at a big-box store. Even better, buy direct from your farmer, and $62 of $100 stays within the community.
Go local!
****
Reports:
The Economic Impact of Locally Owned Businesses vs. Chains: A Case Study in Midcoast Maine, Institute for Local Self Reliance, Sept 2003.
Why Local Linkages Matter: Findings from the Local Food Economy Study, Sustainable Seattle, April 2008.
by heather on December 13, 2009
When we left Bryan to head out to Wild Type Ranch, I was a little concerned about the weather. Apparently others were too because out of the 39 RSVPs, only 15 people came. I was a little disappointed in the numbers, having prepared the farm for around 40 people, but it made for a nice intimate group on what turned out to be a perfect afternoon – by the time we arrived at the ranch, the skies were clear blue and the air was warm. Absolutely beautiful!
After a brief introduction, owners Sara and Ralph piled us into the back of the farm pickup for a grand tour of the 333 acre ranch. Ester, their niece visiting from Australia, rode with us helping man the gates along the way. What a change of scenery for Ester who is studying fashion design back home, but in the states now 2 months, she was a pro around the farm.
Our first stop was to visit the baby calves – twins (named Comfort and Joy) born just two days ago. In fact, every calf born here has a name, not a number. And Sara and Ralph could name any of them on sight.
Cattle at Wild Type Ranch are fed both feed and grass, but the ranch operates on a philosphy that grass-fed is best as much as possible. In fact, the feed the cows are given is coated in fish oil to keep them from gaining much weight on it.
As Sara explained, there are other advantages to grass fed, namely fertilization of the pasture which was a problem when they first moved on site. Basically, they place the hay in dead spots, the cows eat and then deposit “organic matter” back onto the ground that fertilizes the land. In fact, Sara showed us, the greenest grass on the entire ranch is where they’ve fed hay.
Particularly special moments were petting Comfort (the 2-day old calf), feeding the momma cows “cow candy,” which brought them running in for a nibble, and being there to witness one of the cow’s prep for birth as her water broke. Unfortunately, we didn’t get to see the birth, but it couldn’t have been long after we left. I’m sure Sara will pass along the good news before long.
Sara and Ralph have managed the ranch for 4 years now, sharing it with Sara’s two boys, two horses, chickens, a dog, and (of course) a field full of cattle. All the cows are bred specifically for their genes and temperament through artificial insemination. When it comes time to slaughter, processing ranges roughly 4 cows a month in the summer down to 2 cows a month in the winter, all done in a USDA inspected facility.
After the tour, Sara and Ralph brought out a wonderful buffet of brisket, tortillas, fruit salad, brownies, and drinks – a full meal to share with us! We also had an opportunity to purchase beef on site and just as Sara promised, each container of meat had the name of the cow it came from so that if you wanted to know about the cow you bought, Sara and Ralph could tell you their life story. Try to get your grocery store butcher to do that!
Wild Type Ranch currently sells at 4 farmers market around the state. We’ve enjoyed having them at our very own Brazos Valley Farmers’ Market once a month since October. In fact, we found out today, that our community has been so welcoming, that starting in January, Wild Type Ranch will be increasing their visits to our market to twice a month. That’s twice the opportunities for local, sustainably raised beef and veal!
A big thanks to Sara, Ralph, and Ester for sharing your day with us and, of course, for the wonderful tour and meal!
For more information on Wild Type Ranch, or to sign up for their email list, visit their website. Or visit them at the Brazos Valley Farmers’ Market.
by heather on December 10, 2009
Sand Creek Farm CSA
That’s right. Local Sand Creek Farm and Dairy in Cameron TX, home to raw milks, cheeses, yogurt, eggs and a wonderful variety of meats, is opening up their farm to a CSA starting in April 2010! And I had the opportunity to talk with owners Ben and Alysha Godfrey to get all the details. Check it out!
SGF: Tell me a little about your family and how Sand Creek Farm got started.
Sand Creek: In 2001 Ben decided we needed to move out of the city onto a little land so that we could have a little flavor of the country in our lives. Alysha was a city girl and so did not want to go to far from town. First we moved to a 3 acre plot with a home just outside of College Station, then in 2003 we moved to 20 acres, which grew to 40 acres. While living there Ben decided to work the land the old fashioned way – with draft horses.
We went to Amish country in Holmes County, OH and met some of the neatest families imaginable who took us under wing and taught us the basics of horse farming, putting up food for ourselves and how to set up a small family farm. The city girl in Alysha was now expanding to the country.
It was then, and with a firm belief that there was a need for more nutritious food in our food system, Ben decided we needed an organic garden, then a milk cow, then a grass fed milk cow with the entire farm being managed organically.
Well one cow went dry which meant we needed another, then there was too much milk, then the neighbors wanted it, which led to a 3rd cow and from there the quest for a license from the State to be able to sell raw milk. From that point we learned that we were the only cow diary in the State of TX with a license to sell raw milk.
We quickly outgrew the 40 acres with our 9 milk cows and 20 head of work horses leading to a move to the slow rolling hills of Milam County, TX in mid 2006 with our little herd and a customer base of about 20 families. We set up a small dairy, commercial kitchen/milk room with a little help of one part time college student. Ben kept his day job, as they say. In 2009, Ben decided to sell his commercial construction company and come home full time to be with the girls and Alysha and farm/dairy for a living. Now we provide nutrient dense food to about 130 families a week. Our selections have grown from just milk to grass fed beef, farmstead cheeses, pastured pork, sausages, healthy hot dogs, pastured eggs, honey, maple syrup, jams, canned produce and more.
SGF: I can certainly vouch for the quality. Both my husband and I have both visited the farm and have purchased the dairy and meats. That raw whole milk is the BEST!
So how did the idea for the organic CSA come about?
Sand Creek: We wanted to be able to offer our Farm Members a well rounded variety of foods, and produce is part of that. Through our different associations with other farmers we have learned a great deal about having a produce “truck patch” and the importance of working together as families and friends. One of our good friends and organic produce farmers wanted to work with us on this project and so it just naturally worked out to have an organic produce CSA available to our current Farm Families and anyone else that would like to purchase good quality, nutrient dense, organic produce at a good price.
SGF: How will the CSA work (re: payments, pickups, etc)?
Sand Creek: There will but a small one-time Farm Membership fee and Annual Planting fee and then the weekly boxes will be paid for 4 weeks at a time in advance. If a person is a current Farm Member they will just add it to their regular order databases; if they are a new customer they can choose to join an already operating group where the families take turns coming to the farm or have their own paid driver, or they can choose to come to the farm on their own. There may be some other options in the future as need arises but for right now this is how we plan to provide the CSA Produce Boxes.
Members of the CSA should expect to receive a box each week for at least 30 weeks of the year for $28/box. Each box will contain 14# or more of commonly used produce. We plan to specialize in flavorful varieties of everyday favorites.
SGF: How many families can you serve?
Sand Creek: About 100 this first season but we can handle a whole lot more. We plan to have extra produce in the ground so that we can grow the size of the CSA at any time.
SGF: How can people find out more about becoming a member?
Sand Creek: They can e-mail us directly at ben@sandcreekfarm.net or visit our website, www.sandcreekfarm.net.
This is truly exciting news, but to get in on the first season, be sure to email Sand Creek Farm by January 1st and put your name on the list. I’ll also have Sand Creek Farm CSA fliers at the info booth I host at the Saturday farmers’ market as well as at the booths I host all over town.
A big welcome to the Sand Creek Farm CSA, a wonderful addition to our community! May the harvest be plentiful!
by heather on November 24, 2009
Check it out! The TAMU Department of Multicultural Services is hosting a special showing of Food Inc. Next Friday, December 4th.
Food Inc. delves deep into the state of our current food infrastructure showing us what it is and what it can be. Local food advocate Michael Pollan (Omnivore’s Dilemma, In Defense of Food) and sustainable farm hero Joan Salatin (Polyface Farm) are both featured in this eye-opening and unforgettable documentary. If you’ve not had the opportunity to see it and you like to eat (who doesn’t?), this is a must-see.
Here’s the scoop:
What: Screening of Food Inc
When: Friday, December 4, 2009 (11:30-1:00)
Where: Koldus 227 (TAMU Campus)
RSVP to Diane Kraft at 979-862-2000 or dkraft@tamu.edu
by heather on November 11, 2009
Guest Post by Claire Garcia
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!
by heather on November 11, 2009
The Brazos Locavores have linked up with the Brazos Valley Farmers’ Market’s newest vendor – Wild Type Ranch - who made their debut at the market during our October 31 Halloween Celebration.
Wild Type Ranch produces sustainably-raised beef and veal in Cameron, TX, about an hour north of Bryan and distributes throughout Central Texas through a variety of farmers’ markets and subscriptions to various drop-off locations.
Founded in 2005, Wild Type Ranch is composed of an amazing 333 acres, but what they pride themselves on is quality. “The founding principle of Wild Type Ranch is respect for all life. We believe in responsible stewardship of the animals, the land, and the world which sustains us.”
The grand tour will include a wagon ride through the pasture, views of newborn calves (due in the weeks before our trip), the opportunity to hand feed “cow candy” to some of the pasture residents, a presentation on breeding and maintaining healthy cows, then back to the workshop for questions and refreshments (including sample of their beef products, hot off the fire).
NOTE to VEG*Ns: Even if you’re not a meat eater (I’m not either), this is a great opportunity to enjoy fresh air, a wagon ride through the country, and the magic of newborns (again, some of the momma cows are due to give birth in the weeks before our arrival…)
Excited? Here’s the scoop:
Who: Everyone! The trip (as always) is free and don’t forget to bring the kids!
What: December Field trip to Wild Type Ranch
When: Sunday, December 13 (1PM – 5PM)
Where: Meet-up at Brazos Natural Foods and carpool out to the farm
RSVP: to Heather at brazoslocavores@gmail.com by Wednesday, December 9th so that I can print enough driving directions and alert the farm to the number of visitors.
For more information on the farm, visit their website. See you there!
