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Cooperative Farming News
IN THIS ISSUE:
Editor-in-Chief: Samantha Carpenter Editor: Jessie Shook Contributing Editor: Jade Randolph Associate Editor: Mary Delph
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CO-OP MATTERS 5 P ress Release 21 A Note from our CEO on COVID-19 and the Cooperative 22 Co-op, COVID & Community 24 A New Face in the Co-op Family 25 Service Awards 43 Farm of Distinction LIFE ON THE HOMEPLACE AND IN THE COMMUNITY 40 Apple Pie Cheesecake Trifles 46 Braggin’ Rights
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YOUTH MATTERS 26 4-H Extension Corner: The Most Important Things 29 PALS: Pine Level Elementary Joins Clean Campus Program 30 FFA Sentinel: Meet Your State Staff - Part 2 44 Alabama Farm City: Students Honored On the Cover: Austin and Colten Shook planted their first garden during quarantine this year. (Photo by: AFC Publication Staff)
OUR REGULARS Letter from the Editor................ 4
Cooking with Stacy Lyn............. 39
Ag Insight.................................... 10
How’s Your Garden?................... 51
Business of Farming................... 13
Lawn and Garden Tips.............. 56
Feeding Facts ............................. 15
The Herb Lady........................... 59
Product Spotlight........................ 17
Simple Times.............................. 61
On the Edge of Common Sense... 18
Howle’s Hints.............................. 63
From the State Vet’s Office......... 19
The Magic of Gardening........... 66
Busy Bee Activities..................... 32
Food Safety................................. 68
From Wildlife & Freshwater
From Pastor to Pasture............... 70
Fisheries................................... 34
The Co-op Pantry....................... 75
Outdoor Logic with BioLogic.... 36
What’s Happening in Alabama... 80
www.alafarm.com
Advertising, Editorial, Subscription and Publication Offices 121 Somerville Road NE Decatur, AL 35601-2659 P.O. Box 2227 Decatur, AL 35609-2227 256-308-1618
AFC Officers Rivers Myres, President David Womack, Chairman of the Board
AFC Board of Directors Rickey Cornutt, Brooks Hayes, Ben Haynes, Rick Hendricks, Jimmy Newby, Bill Sanders, Jeff Sims, Mike Tate Subscription $15 per year For subscription inquiries or change of address: P.O. Box 2227, Decatur, AL 35609-2227 or call 256-308-1623 Subscribe online at www.alafarm.com/p/ getconnected/magazine
To advertise:
Wendy McFarland 334-652-9080 or email McFarlandAdVantage@gmail.com Cooperative Farming News is published monthly by Alabama Farmers Cooperative, Inc. 121 Somerville Road NE, Decatur, AL 35601-2659 P.O. Box 2227, Decatur, AL 35609-2227 Reproduction in whole or in part without written permission is strictly prohibited. The publisher reserves the right to refuse any advertising and will not be responsible for copy errors or misprints in advertising or editorial material, other than to publish corrections of errors in fact. Feature articles, news items and columns are published for the information of our readers from qualified, reputable sources; however, the editors and publisher make no guarantees and assume no liability for any reader’s decision to implement any procedure, recommendation or advice printed in this publication. Photos are credited to author unless otherwise noted. Advertised sale items may not be stocked by every Quality Co-op store and prices may vary.
www.alafarm.com Postmaster: Please send notice of address change (enclosing latest address label) to publication office: Cooperative Farming News P.O. Box 2227 Decatur, AL 35609-2227
July 2020
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Letter from the Editor Scary. New. Unknown. These are all words I have heard used to describe the last few months. The effects of COVID-19 reached every person, every company and everything we thought we had control of. The world encountered uncharted waters, and we have navigated them as best we could. As an essential agricultural company, we have continued our day-to-day operations – supporting backyard gardeners buying vegetable and herb plants, livestock producers feeding cattle they couldn’t afford to sell in a low market, and row crop farmers continuing to plant every day the sun was shining. AFC’s employees have come together to support each other and their communities in profound ways. Our team has embraced untraditional methods to communicate more effectively, which will improve the way we work together when life returns to a new normal. We have realized that the small things truly mean the most and have recognized the value in taking a step back, slowing down and remembering what’s important in life – because we never know what tomorrow brings. This issue highlights our member stores and their role in providing a safer environment and experience for their members – you. Our CEO, Rivers Myres, shares his thoughts on the past few months while bringing an uplifting message of perseverance and drive that can inspire us all. Looking forward, our August issue is sure to bring the heat, or at least products to help with the heat. We have created a mineral tub timeline that will help show what product is best for your cows throughout the year. Our regular contributors are still bringing quality information, feel-good stories and delicious recipes. Thank you for being a loyal reader, customer and part of the AFC family.
Samantha Carpenter Editor-in-Chief
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RELEASED MAYRELEASE 29, 2020 FOR IMMEDIATE – May 29, 2020 FOR IMMEDIATE RELEASE Cooperative, – May 29, 2020 Alabama Farmers 3M and Renasant Bank Partner Alabama Farmers Cooperative, 3M RenasantCare Bank Partner With DU, TVA to Provide $30,000 in and Community Funds With Utilities DU, TVA to toProvide in Community Care Bank, Funds Decatur is proud announce$30,000 that it has partnered with TVA, Renasant 3M and
Alabama Farmers Cooperative (AFC) to make $30,000 in community support funds available to Decatur Utilities is proud to announce that it has partnered with TVA, Renasant Bank, 3M and those adversely affected by the COVID-19 pandemic. Alabama Farmers Cooperative (AFC) to make $30,000 in community support funds available to TVA provided $15,000 in matching dollars from its Community Care Fund and Renasant Bank, 3M those adversely affected by the COVID-19 pandemic. and AFC each contributed $5,000 to the effort. (No DU ratepayer funds will be used.) TVA provided $15,000 in matching dollars from its Community Care Fund and Renasant Bank, 3M Monies becontributed used to address three specific areas and AFCwill each $5,000 to the effort. (Noof DUhardship. ratepayerFunds fundswill willsupplement be used.) the Committee on Church Cooperation (CCC) and Salvation Army food pantries and feeding programs; Monies will be used to address three specific areas of hardship. Funds will supplement the The Community Action Partnership of North Alabama will receive funds to distribute for assistance Committee on Church Cooperation (CCC) and Salvation Army food pantries and feeding programs; with rent, mortgage and utility payments; The Decatur-Morgan Hospital Foundation will receive The Community Action Partnership of North Alabama will receive funds to distribute for assistance funds to purchase Personal Protective Equipment (PPE) for local healthcare professionals. with rent, mortgage and utility payments; The Decatur-Morgan Hospital Foundation will receive DU customers should contactProtective each agency directly (PPE) to submit requests for assistance. funds to purchase Personal Equipment for local healthcare professionals. Food Assistance DU customers should contact each agency directly to submit requests for assistance. o Committee on Church Cooperation – 256-355-8893 Food Assistance o Salvation Army – 256-353-2822 o Committee on Church Cooperation – 256-355-8893 Rent/Mortgage/Utility Assistance o Salvation Army – 256-353-2822 o Community Action Partnership of North Alabama – 256-355-7843; www.capna.org Rent/Mortgage/Utility Assistance “We are extremely grateful that TVAPartnership launched this initiative to help– those who havewww.capna.org been hit the o Community Action of North Alabama 256-355-7843; hardest by this crisis,” said Ray Hardin, DU general manager. “For Renasant Bank, 3M and AFC to “We are extremely grateful that TVA launched this initiative to help those who have been hit the step up and help us obtain these matching funds is a testament to the true spirit of community we hardest by this crisis,” said Ray Hardin, DU general manager. “For Renasant Bank, 3M and AFC to have here in Decatur.” step up and help us obtain these matching funds is a testament to the true spirit of community we “In thehere spirit public power, we are honored to partner with local power companies to address have inof Decatur.” the unprecedented challenges facing those we serve,” said Jeannette Mills, TVA executive vice “In the spirit of public power, we are honored to partner with local power companies to address president and chief external relations officer. “TVA has a mission of service to make life better for the unprecedented challenges facing those we serve,” said Jeannette Mills, TVA executive vice the people of the Valley, and providing these funds to address immediate needs is one way we can president and chief external relations officer. “TVA has a mission of service to make life better for help ease the burdens on families and communities.” the people of the Valley, and providing these funds to address immediate needs is one way we can help ease the burdens on families and communities.”
Our thanks to United Way of Morgan County for administering these funds on behalf of the supporting companies and community partners. Our thanks to United Way of Morgan County for administering these funds on behalf of the supporting companies and community partners. For more Information: Joe Holmes, Communications and Public Relations Coordinator For256-552-1444 more Information: O: C: 256-654-4970 Joe Holmes, Communications and Public Relations Coordinator F: 256-552-1447 E: jholmes@decaturutilities.com O: 256-552-1444 C: 256-654-4970 F: 256-552-1447 E: jholmes@decaturutilities.com About Decatur Utilities:
Decatur Utilities, a municipal utility provider owned by the City of Decatur, Alabama, provides safe, reliable About Decatur Utilities: electricity, natural gas, water and wastewater service to more than 30,000 customers. Decatur Utilities, a municipal utility provider owned by the City of Decatur, Alabama, provides safe, reliable electricity, natural gas, water and wastewater service to more than 30,000 customers. July 2020
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DIRECTORY OF MEMBER COOPERATIVES ALBERTVILLE FARMERS COOPERATIVE Branch of DeKalb Farmers Cooperative Mark Searels, Mgr. Phone 256-878-3261
FARMERS CO-OP OF ASHFORD Timothy Tolar, Mgr. Jerome Hinson, Asst. Mgr. Phone 334-899-3263
ALTHA FARMERS COOPERATIVE Blountstown - James Lynn, Mgr. Phone 850-674-8194
FARMERS COOPERATIVE, INC. Todd Lawrence, Gen. Mgr. Live Oak, FL - Barry Long, Ag Div. Mgr. Phone 386-362-1459 Madison, FL - Jerry Owens, Opperations Mgr. Phone 850-973-2269
ANDALUSIA FARMERS COOPERATIVE Russell Lassiter, Mgr. Phone 334-222-1851 ATMORE TRUCKERS ASSOCIATION Todd Booker, Mgr. Phone 251-368-2191 BLOUNT COUNTY FARMERS COOPERATIVE Eric Sanders, Mgr. Phone 205-274-2185 CALHOUN FARMERS COOPERATIVE Branch of Cherokee Farmers Cooperative Jacksonville - Tommy Thomas, Mgr. Phone 256-435-3430 Piedmont - Kevin Bobbitt, Mgr. Phone 256-447-6560 CENTRAL ALABAMA FARMERS COOPERATIVE Tim Wood, Gen. Mgr. Selma - Thomas Reeves, Mgr. Phone 334-874-9083 Faunsdale - Bryan Monk, Mgr. Phone 334-628-2681 Demopolis - Tom Eunice, Mgr. Phone 334-289-0155 CHEROKEE FARMERS COOPERATIVE Andrew Dempsey, Gen. Mgr. Seth Eubanks, Mgr. / Phone 256-927-3135 CLAY COUNTY EXCHANGE Jeff Kinder, Mgr. Phone 256-396-2097 COFFEE COUNTY FARMERS COOPERATIVE Enterprise - Ricky Wilks, Gen. Mgr. Phone 334-347-9007 Elba - Colin Morris, Mgr. Phone 334-897-6972 COLBERT FARMERS COOPERATIVE Daniel Waldrep, Gen. Mgr. Leighton - Tommy Sockwell, Mgr. Phone 256-446-8328 Tuscumbia - Chuck Hellums, Mgr. Phone 256-383-6462 DEKALB FARMERS COOPERATIVE Larry Leslie, Gen. Mgr. Rainsville - Andrea Crain, Mgr. Phone 256-638-2569 Crossville - David Tierce, Mgr. Phone 256-528-7188 ELBERTA FARMERS COOPERATIVE William D. Carlew, Mgr. Phone 251-986-8103 ELMORE COUNTY COOPERATIVE Branch of Taleecon Farmers Cooperative Timothy Richardson, Mgr. Phone 334-567-4321
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Cooperative Farming News
FARMERS COOPERATIVE MARKET Doug Smith, Gen. Mgr. Frisco City - William Womack, Mgr. Phone 251-267-3175 Fertilizer / Phone 251-267-3173 Leroy - Jeff Hughston, Mgr. Phone 251-246-3512 FAYETTE FARMERS CO-OP Branch of Marion County Cooperative Kellie Trull, Mgr. / Phone 205-932-5901 FLORALA FARMERS AND BUILDERS CO-OP Branch of Andalusia Famers Cooperative Pete Blackwell, Mgr. / Phone 334-858-6142 GENEVA COUNTY COOPERATIVE Hartford - Todd Smith, Gen. Mgr. Phone 334-588-2992 GOSHEN FARMERS COOPERATIVE Danny Dewrell, Mgr. / Phone 334-484-3441 HEADLAND PEANUT WAREHOUSE CO-OP Jay Jones, Mgr. Chris Hix, Store Mgr. / Phone 334-693-3313 JACKSON FARMERS COOPERATIVE Branch of Madison County Cooperative Ramsey Prince, Mgr. Scottsboro - Phone 256-574-1688 Patricia Rorex, Mgr. Stevenson - Phone 256-437-8829 JAY PEANUT FARMERS COOPERATIVE Ryan Williams, Mgr. / Phone 850-675-4597 LAUDERDALE COUNTY COOPERATIVE Reggie Shook, Gen. Mgr. Florence - Robbie Neal, Mgr. Phone 256-764-8441 Elgin - Wendell Walker, Mgr. Phone 256-247-3453 LAWRENCE COUNTY EXCHANGE John Holley, Gen Mgr. Moulton - Greg McCannon, Mgr. Phone 256-974-9213 Courtland - Phone 256-637-2939 LIMESTONE FARMERS COOPERATIVE John Curtis, Gen. Mgr. / Phone 256-232-5500 Britt Christopher, Location Mgr. Giles County Co-op - Celena Williams, Mgr. Lynnville, TN - Kyle Doggett, Mgr. Phone 931-527-3923 Pulaski, TN / Phone 931-363-2563 LUVERNE COOPERATIVE SERVICES Perry Catrett, Mgr. / Phone 334-335-5082
MADISON COUNTY COOPERATIVE Keith Griffin, Gen. Mgr. Hazel Green - Phone 256-828-2010 Meridianville - Matt Dunbar, Mgr. Phone 256-828-5360 MARION COUNTY COOPERATIVE Steve Lann, Gen. Mgr. Hamilton - Phone 205-921-2631 MARSHALL FARMERS COOPERATIVE Brian Keith, Gen. Mgr. Holly Pond - Phone 256-796-5337 Arab - Phone 256-586-5515 MID-STATE FARMERS COOPERATIVE Branch of Talladega County Exchange Columbiana - Barry Keller, Mgr. Phone 205-669-7082 MORGAN FARMERS COOPERATIVE Lance Ezelle, Gen. Mgr. Hartselle - Bradley Hopkins, Mgr. Phone 256-773-6832 Decatur - Trevor Johnson, Mgr. Phone 256-353-4663 NEW MARKET AG SUPPLY Branch of Madison County Cooperative Phone 256-379-2553 OPP’S CO-OP Branch of Andalusia Farmers Cooperative Brandon Bledsoe, Mgr. Phone 334-493-7715 PIKE FARMERS COOPERATIVE Troy - Wayne Ward, Mgr. Phone 334-566-3882 QUALITY COOPERATIVE, INC. Greenville - Daniel Salter, Mgr. Phone 334-382-6548 RANDOLPH FARMERS COOPERATIVE Tim Brown, Mgr. / Phone 256-357-4743 ST. CLAIR FARMERS COOPERATIVE Branch of Talladega County Exchange Ashville - Allen Bice, Mgr. Phone 205-594-7042 Pell City - Joseph Taylor, Mgr. Phone 205-338-2821 TALEECON FARMERS COOPERATIVE Scott Hartley, Gen. Mgr. Phone 334-257-3930 TALLADEGA COUNTY EXCHANGE Chris Duke, Gen. Mgr. Chris Elliott, Mgr. Phone 256-362-2716 TUSCALOOSA FARMERS COOPERATIVE Wayne Gilliam, Mgr. / Phone 205-339-8181 WALKER FARMERS COOPERATIVE Cody King, Mgr. / Phone 205-387-1142 WEST GENEVA COUNTY COOPERATIVE Branch of Geneva County Cooperative Robert Pittman, Mgr. / Phone 334-898-7932 WINSTON FARMERS COOPERATIVE Branch of Marion County Cooperative Haleyville - Jessica Steward, Mgr. Phone 205-486-3794
Quality Co-op: Specialty Products & Services For more information, contact your local Quality Co-op CatďŹ sh Filets All Year Albertville Farmers Co-op Altha Farmers Co-op - Blountstown Andalusia Farmers Co-op Atmore Truckers Association Blount County Farmers Co-op Calhoun Farmers Co-op - Piedmont Calhoun Farmers Co-op - Jacksonville Central AL Farmers Co-op - Selma Central AL Farmers Co-op - Faunsdale Central AL Farmers Co-op - Demopolis Cherokee Farmers Co-op Clay County Exchange Coffee County Farmers Co-op - Enterprise Coffee County Farmers Co-op - Elba Colbert Farmers Co-op - Tuscumbia DeKalb Farmers Co-op - Rainsville DeKalb Farmers Co-op - Crossville Elberta Farmers Co-op Elmore County Co-op Farmers Co-op Inc. - Live Oak, FL Farmers Co-op Inc. - Madison, FL Farmers Co-op Market - Frisco City Farmers Co-op Market - Leroy Fayette Co-op Florala Farmers & Builders Co-op Goshen Farmers Co-op
Pea Shelling Seasonal
Pecan Cracking
Seasonal
Propane All Year E&R
Seed Drills All Year
R
B B B B
R&E R&E R&E
B B B B B
R R S, E & R R&E R S&R S&R S&R
B B B B
S&R E S&R
B
Geneva County Co-op - Hartford Headland Peanut Warehouse Co-op Jackson Farmers Co-op - Scottsboro Jackson Farmers Co-op - Stevenson Jay Peanut Farmers Co-op Lauderdale County Co-op - Florence Lauderdale County Co-op - Elgin Lawrence Co. Exchange - Moulton Lawrence Co. Exchange - Courtland Limestone Farmers Co-op Giles County Co-op - Pulaski Giles County Co-op - Lynnville Luverne Cooperative Services Madison County Co-op Marion County Co-op Marshall Farmers Co-op - Arab Marshall Farmers Co-op - Holly Pond Mid-State Farmers Co-op Morgan Farmers Co-op - Decatur Morgan Farmers Co-op - Hartselle Opp’s Co-op Pike Farmers Co-op Quality Co-op Inc. St. Clair Farmers Co-op - Ashville St. Clair Farmers Co-op - Pell City Taleecon Farmers Co-op Talladega County Exchange Tuscaloosa Farmers Co-op Walker Farmers Co-op Winston Farmers Co-op www.alafarm.com
Peanuts All Year B B B
S&R B
B R R
B
S&R E S&R B S&R B B B B B
S, E & R S&R R S S&R
Thanksgiving & Christmas season
All Year E B *Alligator also sold
Peanuts: Raw B: Raw & Roasted
Propane: R = Recharge
S = Sell E = Exchange
July 2020
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our latest listings and more!
www.selandgroup.com | 866-751-LAND SEARCH FOR THESE PROPERTIES ON OUR WEBSITE USING THE RED NUMBERS
Clay County #2973
84+/- AC - This rural country home is located on Prospect Road near Goodwater in Clay County, AL. The 84+/- acre property is highlighted by the stunning 3 bedroom 3 bathroom 2650 sq ft log cabin home. This log cabin is made from Cypress wood from the floors to ceilings and features a picturesque wrap around porch with a door on all four sides.
Houston County #2845
680 AC - Spring Creek Farms is a truly rare gem: income-producing row crop farmland with old growth natural upland hardwood and pine, spring-fed creeks, lots of huge deer , turkey, quail, dove and ducks with rolling topography, power, and a pond – nothing is missing except your new cabin or house on top of one of the scenic ridges. +/-
lamar County #3032
595+/- AC - This tract is setup for hunting/recreation and has all the components to provide excellent recreational opportunities with a diversified timber investment. MUST SEE!
perry County #2982
209+/- AC - The camp house has 4 bedrooms, a renovated bathroom, and a living room. A garage with an electric roll-up door is used for storing atv’s and equipment. The Sprott area is well known for good deer and turkey hunting. There are 6-8 food plots on the property for hunting, and miles of internal roads and four wheeler trails take you throughout the tract.
Lauderdale County #2968
462+/- AC - The property is located just north of Florence, Alabama where you will find plenty of deer, ducks, doves, turkeys and other small game. It’s a beautiful wildlife tract of land with Cypress Creek running through it, with its deep blue holes and shallow water runs.
POULTRY FARMING IS
ESSENTIAL
chambers County #198
800+/- AC - Pines and beautiful hardwood creek bottoms on some of the finest soil in Chambers County. Super deer & turkey hunting and loaded with wood ducks! Many pond sites and flowing creeks on gently rolling land. County road frontage, convenient to both Lafayette, Lagrange and Roanoke.
dallas County
640+/- AC - 640ac cattle farm on the Cahaba River in Dallas County, Alabama. 3 bedroom home, 18 acre lake, and over 1 mile of river front.
chambers County #2947
220+/- AC - This tract has it all! Approximately 1500 feet along the scenic Tallapoosa River, huge hardwoods and a well-managed pine plantation. This tract also has a 3 acre lake that is fully stocked and a landing on the river for canoe put in where the fish are plentiful along the shoals. Great turkey and deer hunting can also be had on the 220 acres of gentle rolling timberland.
sumter County #2836
174+/- AC - The topography on the tract is primarily flat with a gentle slope on the acreage to the south. There is also a lake site on the property that is close to an acre in size, but could be made larger. Tifallili Creek crosses the southwestern corner of the property. Timber on the tract consist of hardwoods, cedar thickets, hackberry, and some pine stands, which when all combined make great wildlife habitat.
baldwin County #2980
143+/- AC - 100 ft of frontage on Stucki Road that goes back 525 ft opening up to the larger tract and access to the side/back of the property from Fell Rd. All utilities are available. Suitable use – residential development or country retreat. Property is conveniently located: Beach Express(6 miles), Orange Beach & Gulf Shores(17 miles), Foley(9 miles), Mobile(47 miles), Pensacola(25 miles) Covenants and Restrictions can be provided by request.
FOR SALE
Farmers are ESSENTIAL. There will always be a demand for poultry meat and by-products. This is a POSITIVE for all producers. This is real-world Essential. While everyone else is trying to figure out their place, farmers know EXACTLY what they should be doing to help. Just keep on being the steady provider for the world that they have been since God made a Farmer. Are you considering joining the poultry industry? We are still showing farms to interested buyers! Please DO NOT HESITATE to reach out to us with questions.
WE CAN HELP YOU FIND THE RIGHT FARM FOR YOU!
MEDLOCK FARM
4 HOUSE BREEDER FARM IN COFFEE COUNTY, AL
view this farm and others at
WWW.POULTRYSOUTH.COM
RANDALL UPCHURCH
SOUTH.COM
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256-239-5379 upchurch.farmagent@gmail.com
Cooperative Farming News
ROBERT KING
844-855-0680 robert@selandgroup.com
When a pastime becomes a passion.
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AlabamaAgCredit.com Call 800.579.5471
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July 2020
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AG INSIGHT USDA’s Forest Service continues research at Mount St. Helens Just over 40 years ago (May 18, 1980), Mount St. Helens in Washington State erupted, killing 57 people, destroying hundreds of homes, buildings and other structures, obliterating forests and creating the largest landslide in recorded history. Ten days after the eruption, researchers from the U.S. Department of Agriculture’s Forest Service flew over the blast area to collect ecological data that would become the foundation of the one of the largest repositories of information about volcanology at any one site. The research that began then continues today. The return of plants, animals and new ecosystems is being documented and those studies already have revealed extremely diverse habitats and unique biological communities. With a look to the future, researchers at Mount St. Helens are busy cataloging and sending plant and animal samples to locations across the nation for future scientists to study. Forty years is barely a wink in geologic time. It’s impossible to predict what knowledge the next 40 or 400 years will bring when scientists have access to new technologies that can’t be imagined today.
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Cooperative Farming News
Producers eligible for COVID-19 financial help USDA has announced details of the Coronavirus Food Assistance Program, which will provide up to $16 billion in direct payments to provide relief to America’s farmers and ranchers affected by the pandemic. In addition to this direct support to farmers and ranchers, USDA’s Farmers-to-Families Food Box program is partnering with regional and local distributors, whose workforces have been hit hard by the closure of many restaurants, hotels and other food service entities. The plan calls for the purchase of $3 billion in fresh produce, dairy and meat for delivery to Americans in need.
CFAP is designed to provide financial assistance to producers who have suffered a 5% or greater price decline due to COVID-19. Through its Farm Service Agency, USDA was scheduled to begin accepting applications in late May from producers who have suffered losses. According to the initial timetable, applications will be accepted until Aug. 28. CFAP is designed to provide financial assistance to producers who have suffered a 5% or greater price decline due to COVID-19 and who face additional significant marketing costs due to lower demand, surplus production and disruptions to shipping patterns and the orderly marketing of commodities. Plans call for the direct financial support to be drawn from two possible funding sources: Appropriated funding of $9.5 billion provided in 1. the Coronavirus Aid, Relief and Economic Stability Act to compensate farmers for losses due to price declines that occurred between mid-January 2020 and mid-April 2020. The assistance is for producers of specialty crops shipped from the farm in the designated time period but subsequently spoiled due to loss of marketing channels. The Commodity Credit Corporation Charter Act 2. provided $6.5 billion to compensate producers for losses due to on-going market disruptions.
BY JIM ERICKSON
Other details about the aid program include: • Non-specialty crops eligible for CFAP payments include malting barley, canola, corn, upland cotton, millet, oats, soybeans, sorghum, sunflowers, durum wheat and hard red spring wheat. Wool is also eligible. • Eligible specialty crops include, but are not limited to, almonds, beans, broccoli, sweet corn, lemons, iceberg lettuce, spinach, squash, strawberries and tomatoes. A full list of eligible crops can be found on farmers. gov/cfap. Additional crops may be deemed eligible at a later date. Livestock eligible for CFAP include cattle, • lambs, yearlings and hogs. • Dairy also is eligible. • Payment limit has been set at $250,000 per person or entity for all commodities combined. Applicants who are corporations, limited liability companies or limited partnerships may qualify for additional payment limits where members actively provide personal labor or personal management for the farming operation. Producers will also have to certify they meet the adjusted gross income limitation of $900,000 unless at least 75% or more of their income is derived from farming, ranching or forestry-related activities. Producers must also be in compliance with Highly Erodible Land and Wetland Conservation provisions. • Producers can apply for assistance through their local FSA office. The basis on which payments will be computed also is available there and at the farmers.gov/cfap website. • USDA Service Centers are open for business by phone appointment only and field work will continue with appropriate social distancing. While program delivery staff will continue to come into the office, they will be working with producers by phone and using online tools whenever possible. More information can be found at farmers.gov/coronavirus.
High poverty concentrated in rural areas Nearly 42 million Americans (13.1% of the U.S. population) lived below the Federal poverty line in 2018. Just as being poor presents individuals with challenges such as difficulty in achieving food security and housing stability, areas where a large share of the population is poor face additional socioeconomic challenges. The higher the poverty rate and the longer it endures, the greater the likelihood that associated problems become systemic, affecting both the resident poor and non-poor. For instance, areas of extreme poverty more often lack availability of health care, healthy and affordable food, safe and affordable housing, quality education, and adequate protective service and transportation systems compared with more affluent localities. Researchers from USDA’s Economic Research Service have identified high and extreme poverty areas by rural (nonmetro) and urban (metro) county designation and have found there were 664 high poverty counties in which an average of 20% or more of the population had lived below the Federal poverty level since 2014. July 2020
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Most were rural (78.9% — 524 counties) and represented about one of every four rural counties, compared with about one of every 10 urban counties. Fifteen of the 664 counties were extreme poverty areas, where the poverty rate was 40% or greater. The extreme poverty areas were also persistent poverty counties, with poverty rates of at least 20% over the past 30 years. In 2018, all of the extreme poverty counties were in rural America and were disproportionately located in regions with above-average populations of racial minorities. In South Dakota, for example, there were six counties where Native Americans made up more than 50% of the population. Also, in Mississippi, there were four counties with a historically high incidence of poverty among the African American population.
Agreement reached to maintain food processing operations
Food, beverage plant employment leads manufacturing sector
The USDA and Food and Drug Administration have announced a Memorandum of Understanding to help prevent interruptions at FDA-regulated food facilities, including fruit and vegetable processing, during the COVID-19 pandemic. Officials consider the action an important preparedness step as peak harvesting seasons approach, and many fruits and vegetables grown across the nation go to freezing and canning operations. The MOU creates a process for the two agencies to decide on circumstances in which the USDA could exercise its authority under the Defense Production Act with regard to certain domestic food resource facilities that manufacture, process, pack or hold foods, as well as to those that grow or harvest foods that fall within the FDA’s jurisdiction. While the FDA will continue to work with state and local regulators in a collaborative manner, further action under the DPA may be taken if needed to ensure the continuity of the food supply. The goal is to resume or maintain operations while keeping employees safe.
The U.S. food and beverage manufacturing sector employs more than 1.7 million people, or just over 1% of all U.S. nonfarm employment, according to a recent tabulation by USDA’s Economic Research Service. Within the U.S. manufacturing sector, food and beverage manufacturing employees accounted for the largest share of employees (14.6%). In thousands of food and beverage manufacturing plants located throughout the country, these employees were engaged in transforming raw agricultural materials into food products for intermediate use or final consumption. Meat and poultry plants employed the largest share of food and beverage manufacturing workers (29.3%), followed by bakeries (15.5%) and beverage plants (12.2%). Manufacturing jobs include processing, inspecting, packing, janitorial and guard services, product development and record keeping, as well as nonproduction duties such as sales, delivery, advertising, and clerical and routine office functions.
While the FDA will continue to work with state and local regulators in a collaborative manner, further action under the DPA may be taken if needed to ensure the continuity of the food supply. The goal is to resume or maintain operations while keeping employees safe. 12
Cooperative Farming News
BUSINESS OF FARMING
BY JESSICA KELTON
Your Farm’s Shark Tank Idea Every Friday night, my husband and I park ourselves in front of the television to enjoy our favorite show, “Shark Tank.” If you have not seen the series let me tell you a little about it. Entrepreneurs from across the country pitch their business ideas to four or five successful businessmen and women. These budding entrepreneurs explain the concepts of their business or newly invented item in hopes that one of the wealthy investors will take them on. Most of the ideas are just that, ideas and will never come to fruition. Others are clever concepts that leave you wondering, why didn’t I think of that? One thing can be said for all the characters that go on “Shark Tank,” they think outside the box.
As a specialty crop grower or agritourism business owner, thinking outside the box is a must. Just like the “Shark Tank” entrepreneurs, fruit and vegetable farmers need to invest time in planning. From before the seed goes in the ground to the moment it is served on a plate, thoughtful planning is a must. Creating a business plan is the first essential step for any successful business. A business plan is a document that entails all the planned goals, inputs and outputs for the year. Set your goals for the business, but be sure you know the dollar value of those goals. This process creates a picture of what the business needs to do in order to be successful. In other words, it helps you know your business’ capacity. Knowing your July 2020
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capacity and inputs for each crop will help set a price point for market and make other purchasing decisions down the road. Fruit and vegetable producers have to create or locate markets to sell products. Before taking on the world with the idea of selling fresh fruits and vegetables, it is important that you know the markets that are available for selling products. One of the first steps is to know who your customer is. Is your customer the end user at the farmers market or the Piggly Wiggly down the street? Here are just a few helpful questions to ask about your target audience: • What is the age range of customers? • What percentage are male or female? • Educational level? • Where do your customers live and work and play? • What is your customer’s income? You may also want to ask, what are my customers’ needs and goals? Why would customers buy from me? Asking these questions will help you align with your customer and identify which marketing avenue is best for your business. Farmers markets are a great outlet for selling produce, but there are some important factors to consider when choosing farmers markets as a main means of distribution. Find out how far the market is from your farm and the time the market starts. Determine how far is too far. Most farmers use a 100-150-mile range as a cutoff. Do the math and figure out how far you can travel before cutting into your bottom line. You can use the federal travel rate to estimate cost. Look at the time the markets starts. You may have to factor in staying overnight or traveling during the early morning hours if traveling over 100 miles for a market that starts at 6 a.m. Another consideration is the day of the market. There are numerous farmers markets that are the same day. So, it is possible if the distance is not too far and the time of the day is right, you could have multiple markets during the week. Try to find out the number of farmers at the market that are selling the same products as you. Some markets may not allow multiple vendors to sell the same products. Offering nontraditional crops may help customers gravitate to your farm’s booth. Most markets have an application cost along with a vendor cost. Make sure you can supply enough merchandise to cover all costs of the market, which includes employees working the booth. A larger market to consider is grocery stores. Many big chains like Walmart, Publix and Kroger require pro14
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duce safety certifications that can be costly to small growers, but there are some local stores that will purchase locally grown without the requirement. The best option is to talk to the produce manager at the store and see if there are any food safety certification requirements. Sometimes, selling to chain stores may require contracts. Be sure you will be able to meet the requirements of the contract and know the stipulations if for some reason those obligations cannot be met. Selling direct to consumer is also a great way to connect with your community. Agritourism and roadside stands bring customers to the farm or location set up by the farmer. These direct market options allow for more flexibility in pricing products because there is not as much competition. However, comparing prices with similar businesses nearby is a good idea. An advertising and marketing plan is essential when operating a direct-to-consumer market. Develop a brand that helps customers recognize you. Some successful advertising strategies are: designing a logo, using social media platforms, developing a website, running radio and newspaper ads, and installing road signage. Using these strategies successfully can really make your farm stand out. Some other markets to consider for specialty crop production are community supported agriculture, online sales and food hubs. Many producers find that a combination of markets is the best avenue for their farm sales. Do not feel you have to limit yourself to just one. Evaluate your farm’s situation and take the best course of action from there. Whatever marketing strategy you choose, remember to be innovative and find creative ways to grab potential customers’ interests. Here is where you can have your big “Shark Tank” idea. Develop a strategy that will make people want to invest in your products. Share farm videos that tell customers about you and the farm. Adding a personal touch helps customers relate to you and strengthens your brand. Post daily on multiple social media outlets to keep customers updated on what is happening, where you are selling that week and what is available. Be sure to reply to customers’ questions or comments in a timely manner. A best practice is to set aside a few minutes during the day to manage social media. Most importantly, have fun with it and stay true to yourself and your business’ mission. The Alabama Cooperative Extension System has resources for farm budgeting, food safety and marketing available on its website, www.aces.edu or call your local Extension agent. They will be happy to answer any questions on farming and marketing produce.
FEEDING FACTS
B Y J I M M Y PA R K E R
The Right Feed for High Heat and Humidity
As summer bears down and temperatures continue to rise, there are several products on the market that will help our livestock deal with the stress brought about by high heat and humidity. Livestock, especially those that graze endophyte-infected fescue, need help to maintain a body temperature, which in turn allows them to graze for longer periods and spend less time lounging in a pond. One of the first and easiest things to do as temperatures heat up is to make sure that the mineral you feed is top-notch. The enhanced vitamin and trace mineral levels in minerals like AFC Breeder Gold should help your cattle maintain their body temperature and will in most cases help your overall pregnancy rates and shorten breed back time by a few days.
Another option that has been out for several years is Tasco. Tasco is a supplement made from brown seaweed. Decades of research has shown that it improves cattle health in many ways. One of the more significant is that it typically will lower body temperature about a half a degree, which does not sound like much, but is enough to produce some very profitable results. It has also been shown to tighten up the calving interval. Many studies have repeatedly shown a 3-5% improvement in conception rates overall and a significant shortening of the calving season. Tasco is also a great fit for producers who market breeding-age bulls. Semen quality can be significantly improved with a lowered body temperature and several producers have seen a much lower incidence of young July 2020
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bulls failing breeding soundness exams when feeding Tasco or some other product to mitigate heat stress. Tasco has also shown to be effective in getting better gains on growing animals throughout the summer. It is generally cheap to feed and is an extremely cost-effective way to get a few extra pounds on growing livestock. Many of the higher-end show feeds contain Tasco, including most of Purina’s Honor Show Chow line. Animals tend to stay on feed better, eat more and grow faster if they can maintain their body temperatures within an optimum range. Tasco has proven in many research trials across several states to be very effective at addressing a wide range of issues that plague livestock production, but none of that matters if you cannot get it. Fortunately, it is not hard to find. It has been available for years in our STIMU-LYX low moisture tubs and could be added to many of our minerals if demand were high enough. It is also available in some of the Purina Wind and Rain Minerals that can be purchased through your local Coop stores. Tasco seems to be an old standby, but where heat stress and fescue toxicity mitigation are concerned, there are several new products that may soon find their way into feeds that we use routinely. Most are not as readily available as Tasco, but could be added to some of our mineral options in larger quantities required for a custom product. Of these, a capsaicin product seems to be gaining the most traction and seems to work very well. Industry
Animals tend to stay on feed better, eat more and grow faster if they can maintain their body temperatures within an optimum range.
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wide you see capsaicin mixed with many other essential oils. Combinations with eugenol, cinnamaldehyde, vitamin E or CinnaGar are reported to do many of the same things that Tasco does and sometimes more. The CinnaGar and capsicum extract is thought to add a bit of natural fly control to the heat stress/fescue toxicity mitigation. Most of these products have not been as widely used in this area as the Tasco but show promise as an alternative, and I expect we will see more research with these products in various combinations. Tasco, capsaicum, eugenol and cinnamaldehyde all offer some intriguing advantages while growing cattle and other livestock in the Southeast. Anything we can do to keep our animals cool without adding significant cost makes sense. The cost of these products varies a good bit and, as mentioned earlier, Tasco is the one that we have gone to most often. It provides good time- and research-tested results in many ways that change your bottom line in a positive direction. There is room for some of the other products, and as researchers take a deeper look into the newer products, they may become more available and we may see them in as many or more places than Tasco. Either way it seems to be in your best interest to take a long hard look at the cost of adding one of these options to your feeding program as temperatures rise. Keep in mind that most livestock are in some form of mild to heavy heat stress anytime the ambient temperature gets into the mid-80s or higher with our normal Alabama humidity.
PRODUCT SPOTLIGHT
BY JOHN SIMS
VALU-PAK FREE Dog Food Have you been looking for a dog food line with more meat and less grain? You need to try VALU-PAK FREE dog food. VALU-PAK FREE dog food is formulated to meet the nutritional levels established by the AAFCO Dog Food Nutrient Profiles for all life stages. This dog food is FREE of: CORN, SOY, WHEAT and GLUTEN. This dog food contains: • Two Meat Sources • Omega-3 Fatty Acid • Omega-6 Fatty Acid • Glucosamine & Chondroitin We have four analyses to choose from: • VALU-PAK FREE 22-12 • VALU-PAK FREE 24-20 • VALU-PAK FREE 26-18 • VALU-PAK FREE 28-20
Adult Dogs: Food requirements will vary depending on breed, environment, temperament and stress factors. Working or show dogs will require additional amounts of food, depending on their degree of activity or stress. Puppies: Puppies should start eating VALU-PAK FREE dog food at about four weeks of age. Feed should be kept before them at all times until they are nine months old. Pregnancy and nursing: VALU-PAK FREE dog food provides the extra nutrition that reproducing females require during gestation and lactation. Food intake should increase during lactation. Ask your local Quality Co-op store for VALU-PAK FREE dog food for your happy, healthy dog.
To find a Quality Co-op store near you, go to www.alafarm.com. July 2020
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ON THE EDGE OF COMMON SENSE
B Y B A X T E R B L A C K , DV M
Team Roping Handicap
The sport (passion or affliction) of team roping experienced a terrific boom in popularity years ago with the creation of an association called United States Team Roping Championships. It established a classification system based on the roper’s skill. It is comparable to the handicapping system used in golf. The result is that ropers can compete with others of “equal ability,” therefore increasing their chances of winning. As a roper improves, his USTRC number increases. Classifications begin at #1, which is defined as True Beginner. These ropers have trouble controlling the rope and their horse at the same time. These are inexperienced riders with little or no roping experience and the classification runs up to #9, which is defined as National Finals Rodeo quality ropers. I joined USTRC and applied for a number. After reading the classification description, I realized they didn’t go far enough. There are some handicaps, quirks and flaws that deserve special numbers. I suggested these additions: #3/8 – One who can rope the dummy standing on a barrel, behind his back, between his legs, from the front seat and blindfolded, but couldn’t rope a live elk in an eight foot stock tank if his life depended on it. #.0025 – Ropers who have been at it several years yet seem to have no aptitude for the sport. Still don’t grasp basic concepts like nodding for the steer. 18
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#.5 – Those cowboys condemned to always ride green, spooky, maladjusted “in training” horses. Although they might be fairly good ropers, it never shows between the pitching, squeals and cheers from the crowd. #2 ¾ – Consistently poor ropers, but so creative at inventing excuses that they deserve some credit. “Did you see how close that was? I had ‘em both, I saw. Then the loop must have snagged on a gum wrapper and it broke my concentration just as my horse switched leads and in this humidity … blah … blah … blah …. ” #1/4 – Left-handers who rope right-handed. Easily spotted by the slight hesitations, looks of confusion and facial tics. #1/8 – Left-handers who rope left-handed. Heelers who spend their life trying to get in position. #4F – Usually mature ropers who suffer rotor cuff injuries, bursitis, tennis elbow, carpal tunnel syndrome or other maladies that result in unusual roping styles. Such as one swing, wince and toss it like they’re trying to get a booger off their finger. #10+ – Poorly dressed cowboys, ridin’ scruffy horses needin’ a mane roachin’ and tail pullin’, carrying a rope that looks like it spent the winter holdin’ down tarps, bummin’ Copenhagen and wanting to sleep in yer trailer, who can use a rope better than most of us can write our name. www.baxterblack.com
FROM THE STATE VET’S OFFICE
BY DR. TONY FRAZIER
You Can’t Spell Pandemic Without the Word Panic
In my nearly six decades on earth, I think I have learned a few things that have served me well. At least they have got me to this point in my life in reasonably decent shape. One of those is that during an emergency or crisis, after taking care of life and limb, is that sometimes the best thing to do is nothing. At least, to just stop and assess the situation and not make decisions in haste that may carry consequences farther down the road that may not look that wise after the wind stops blowing and the sun starts shining again. Someone recently related to me that a common way many people approach a crisis is, “When in doubt, run in circles. Scream and shout.” During our pilgrimage through this very real coronavirus outbreak, I have absolutely seen people at their very best. To see people helping their neighbors who have lost jobs or even helping people who they don’t know during these challenging times has made me proud to be part of the human race. But when I think back to mid-March when people were hauling cases of toilet paper out of the stores as if there would never be
another roll of TP produced, it kind of makes me wonder. Then in late April and early May, there was the perceived meat shortage. The same group of people who have stacks of toilet paper in their spare bedroom were going out and buying a freezer so they could load up on a few months’ supply of ground beef. Well, I am no expert on toilet paper. About as close as I come is that the paper mill where my daddy used to work makes toilet paper now. But I do know a little about meat production and I am more than a little concerned at some of the misinformation out there about food production, especially poultry and beef. I don’t really blame people who have no idea about what is really going on stocking up on a few extra packages of ground beef. If I really thought I couldn’t find meat at the grocery store for some indefinite period, I might tend to throw an extra pound or two in my shopping cart. I am concerned when I hear some national news reporter say, “You had better buy your beef this week because it will cost you twice as much next week … if you can even find it.” I haven’t been to the grocery store July 2020
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myself in a while, but I understand that some grocery the cattle through the food chain. Accommodations chains had to put up signs that limited the amount of are being made as I am writing this article to make sure ground beef you could buy. Sometimes things like this meat plants can operate with safety concerns for the may tend to feed the feeling of panic, just like seeing the workers and exposure to the virus reduced. toilet paper shelves at Walmart completely empty can But that brings me to the point of this article. In make a person conjure up some unpleasant images! times of crises, when ground beef goes to $5 a pound Let me be clear that the coronavirus has exposed with some more upside predicted and shelves becomsome vulnerabilities in the food supply chain. We have ing less full of choices of meat, I can understand peobecome so efficient in our ability to process and dis- ple’s desire to do something to make sure we have tribute meat and other agricultural products that when plenty of beef, chicken and pork chops for the summer supply and demand changes, it takes a little time for grilling season. One such action is the renewed interthe food chain to react. One example is that restaurants est in passing the PRIME Act. The PRIME (Processing were, until the great lockdown, large customers of ag Revival and Intrastate Meat Inspection) Act was introproducts. Many of the meat packing plants, dairies and duced June 2019. The bill that was introduced to Coneven fresh fruit and vegetable processers are geared up gress could in some circumstances allow meat that had to package and ship to large restaurant chains. Known not been inspected to be sold from custom slaughter as HRIs, hotels, restaurants facilities within state lines. and institutions, these cusWith the large slaughter tomers were either closed or facilities across the country Let me be clear that the at least greatly reduced in the experiencing workforce isvolume of agriculture prodsues and the production line coronavirus has exposed some ucts they bought. A good speed either being dramativulnerabilities in the food example is that schools purcally reduced or even shut supply chain. We have become chase a huge volume of the down, some people looked milk produced in the United at the use of custom slaughso efficient in our ability States. Most of that milk was ter facilities as an answer to process and distribute sold in the half pint cartons to keep the grocery meat that we have grown to know. shelves full. The processing meat and other While it is not impossible, of animals for custom use agricultural products that you cannot just change that is when you take a steer or packaging to gallons and pig that you have raised to when supply and demand half gallons overnight to aca custom facility and then changes, it takes a little time commodate the consumers put the beef or pork in your for the food chain to react. whose kids are unexpectedfreezer at home for personal ly at home for the rest of the consumption. To me there school year. The same goes are several issues that make for poultry that is processed this not such a good idea. and packaged for restaurants. It is shipped in larger con- The main issue is that uninspected meat would be gotainers than most of us at home would care to use or ing to the unsuspecting consumer. The meat industry may not have the freezer space to accommodate – such has the confidence of most consumers that they are as hundreds of pounds of chicken breast, leg quarters or buying a wholesome, safe, inspected product. While thigh quarters. So, the logistics of packaging and ship- most shoppers may not notice the inspection label, ping had to be revamped, which took some time. I think most assume and expect it has been inspectObviously, the coronavirus itself contributed to ed. Also, there would be no incentive for an inspected the slowing of processing lines and even the closing plant to maintain inspection status. Lastly, our cusof meat and poultry plants. If you have ever seen the tom facilities are usually very small and are operatproduction lines at one of these plants, the 6-feet-apart ing at capacity now. Most of them have limited cooler social distancing was not figured into the design of the space and the workforce is usually the owners and plant by the engineers who planned it. By early May, family members. there were thousands of feedlot cattle that had not So, my advice during this time of potentially less been harvested as they normally would have been. This meat in the stores is to not panic. We will get through brought about a noticeable amount of uneasiness to to the other side. I am sure we will fix some of our disthe consuming public – not to mention a lot of uneasi- tribution issues and there will be enough meat to go ness to the feedlot owners who were not able to move around. 20
Cooperative Farming News
A note from our CEO on COVID-19 and the Cooperative For over 83 years, Alabama Farmers Cooperative has demonstrated that we are resilient. We choose to face difficult situations head on and embrace them as opportunities to become even stronger. COVID-19 is one of the greatest challenges we have encountered. This pandemic abruptly threatened the infrastructure of agriculture and the economic landscape of our country. From the beginning, AFC has taken a proactive approach to managing the impact of COVID-19 on our business. We are committed to serving our customers with excellence while remaining healthy and strong. I have never been prouder of our leadership team than I am today. They have done everything possible to combat the effects this pandemic has had on our daily operations. Our team has leveraged this time to discover innovative ways to better support our staff and serve our customers. Together, we will do whatever it takes to fulfill our mission and prevail. As an essential business, our doors have remained open throughout the pandemic. However, part of our team is working remotely which has revealed the critical need for connection with one another. We have maximized this as an opportunity to expand and improve the ways we communicate and appreciate one another. As a result, we have gained valuable insight to carry with us as we move forward. Once we are together again, I am confident each of us will feel an even deeper appreciation for everyone in our AFC work family and community. In the meantime, we are enjoying the slower pace that comes along with quarantined life – family dinners at night and kids playing outside until sunset. It reminds me of my childhood in the Mississippi Delta. It is grounding to take a break from the hustle and bustle of life and reprioritize what really matters most – our family, our friends and the people we serve. Alabama Farmers Cooperative is committed to serving farmers and the agriculture community wholeheartedly – not only when it is easy but especially when it is challenging! I am honored to lead this organization and take great pride in our team’s resilience, can-do attitude and loyalty to those we serve. That is what sets us apart and makes AFC great. Watch us win together!
- Rivers Myres, President and CEO
July 2020
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Co-op, COVID & Community BY J E S S I E S H O O K
Quality Co-op, Inc.
Farmers Cooperative, Inc.
Quality Co-op, Inc. is proud to be a sponsor of a special community project honoring the Class of 2020 with senior posters that line the downtown streets of Greenville. The Co-op also showed their appreciation for local linemen during the month of April for National Lineman Appreciation month by serving up some fried catfish plates for linemen in their community.
Farmers Cooperative joined the community parade driving by Surrey Place Care Center and Suwannee Health Care and Rehabilitative center.
Greenville, Alabama
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Live Oak, Florida
Morgan Farmers Cooperative Hartselle, Alabama
Morgan Farmers offered curbside service and athome delivery during this pandemic. “We felt the best way to help our customers was to feed our employees daily during these stressful times so they didn’t have to worry about the cost or the struggle of getting a meal. This ensured our employees could serve our farmers to the best of their capability daily by having a much needed lunch break and time to rest each day. We are sincerely thankful for the overwhelming amount of support that the community has given us during this time. We would like them to know how grateful we are for their business.” – Lance Ezelle, General Manager
St. Clair Farmers Cooperative Pell City, Alabama
“We have been practicing social distancing by only allowing six customers in our store at a time. Customers have been very patient and have been utilizing phone orders. We also sent out graduation cards to high school seniors and have been supporting the wrestling team, archery team, baseball team and softball team throughout the year.” – Joseph Taylor, Manager
Limestone Farmers Cooperative Athens, Alabama
Limestone Farmers Cooperative partnered with Limestone County grill team, Limestone County Farmer’s Federation and TriGreen Equipment to deliver ribeye sandwich plates to Athens-Limestone Hospital.
Andalusia Farmers Cooperative Andalusia, Alabama
“We closed the store front and opened a walk-up ‘window’ which allowed us to keep both customers and employees safe at a distance. We also practiced ‘safe separation’ of agronomy services and retail services at both our Andalusia and Florala locations – keeping the employees safer.” – Russell Lassiter, General Manager
SouthFresh Aquaculture, LLC. Health care workers are making sacrifices to keep the community healthy every day during this pandemic and with the help of half a dozen area businesses, SouthFresh helped show their appreciation by serving lunch to 400 doctors, nurses and first responders at Whitfield Regional Hospital located in Demopolis, Alabama.
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New Market Agricultural Supply: A New Face in the Co-op Family
STORE SPOTLIGHT BY C O R E Y E S P Y Although New Market Ag is new to the Co-op, it has roots in the New Market community that were planted many years ago. The business was originally started in 1962 by William “Billy� Gray. It began as a small operation selling chemicals, seed and fertilizer out of a small corner of a former dairy barn. The business soon expanded to include a full hardware supply store and converted the entire barn into a showroom. It is said that Gray would routinely sit under a tree in the front yard of a house right in front of the store and when people would stop to talk, he would end up selling them something when they had no original plan to buy anything. Through his salesmanship and forward thinking, he continued to expand the business and began selling and constructing metMembers of the Gray family al buildings, grain bins, tractor implements and any type of hardware that might be needed on a farm. His dedication also made sure that the store would have what you needed when you needed it. If a customer came in and asked for something that the store did not have, Gray would order 10 of that item to make sure they would have it for the next customer. Throughout the years, the store became a local hangout for farmers and anyone who wanted to know the local gossip. This sense of community helped build a strong tie that reached far beyond the small New Market area. Although the store was never advertised in a traditional sense such as taking out ads in newspapers, people from surrounding states would come to shop at New 24
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Market Ag because the store would be recommended through word-of-mouth that whatever the individual needed, he or she could find it at New Market. This also helped the store further to expand by allowing the addition of Valley Irrigation systems. This made New Market Ag the only Valley dealer in the state, which is still true today. According to Gray’s wife, Mary, this really catapulted the business. The success of the store continued through the years. Unfortunately, Gray passed away in 2011 and the business was kept running by the employees and his children who run their own businesses in the Birmingham area. After a few years of running businesses in separate parts of the state, the decision was made to sell New Market Ag in September 2019 to Madison County Cooperative. We at the Co-op are proud to carry on the legacy at New Market Ag and hope to keep the same sense of family, community and hard work that has kept the store running strong for 58 years.
5 Years
10 Years
William Stevens, Rivers Myres (CEO), Wesley Warren, Priscilla Hathcoat (Not pictured: James Dilts, Kenneth Wiggins)
Ben Waple, Rivers Myres (CEO), Cheryl Cornman
15 Years
20 Years
Chuck Cobb, Paula Worthey, Rivers Myres (CEO), Donna Solomon, John England
Rhonda Herring, Rivers Myres (CEO) (Not pictured: Susan Smith)
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July 2020
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4-H EXTENSION CORNER
The Most Important Things ... For Karla Robinson, thinking outside the box comes naturally.
Karla Robinson taught first grade for 14 years before moving into her current job as 4-H Foundation agent for Conecuh and Monroe counties. Finding ways to reach and teach children comes naturally to Robinson, so when she faced a nonideal situation, she used what she had on hand to offer something for everybody. To meet the needs and interests of her 4-H’ers, Robinson made videos that showed easy, hands-on activities the children could enjoy. She often invited community members to help. One unusual activity was a 19-day
In the Perception Challenge, Jud Robinson presented quite an interesting view. It shows how the eye can be fooled. The picture was taken to look as if the boy in the distance is actually holding up a large ball.
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Karla Robinson made videos that showed easy, hands-on activities that kids could enjoy while learning. Her popular videos have been shown all over the state of Alabama.
“Photo Scavenger Hunt.” Each day, Robinson invited 4-H’ers to record common things in an uncommon way. She encouraged them to be inventive, creative and resourceful, and then post their results online. The top winners were recognized daily. Even though these activities were designed to keep children occupied while learning, Robinson had other benefits in mind also. For example, while these fun activities got children outdoors, they
Michael Jo and Paul Mason, of Moundville, enjoyed the xylophone video so much that they made their own. This was one of the music videos offered on rainy days.
B Y C A R O LY N D R I N K A R D
Using Newton’s First Law of Motion, Karla Robinson took a card, some pennies and a glass to demonstrate the force of gravity. This was one of her STEM activities.
Emma Padgett participated every day of the Scavenger Hunt. Here, she found a creative way to show her “upside-down” challenge.
also taught photography, being observant and paying attention to tiny details all around them. “I wanted my 4-H’ers to spend time with their families, finding the unique representation of each daily item,” Robinson said, “and then take a picture of that item at an unusual angle. I hoped they could find beauty in everyday items!” Robinson was amazed at the responses. It didn’t take long before others noticed as well and, soon, the popular videos were shown statewide. Simplicity and enjoyment were the allure for each video. Robinson’s ingredient lists were never complicated, usually calling for only three or fewer items, so parents could use what they had at home and not have to buy anything. In fact, Robinson soon discovered that children and their parents were working together, enjoying these activities as a family. “I tried to make simple, down-home videos that take us back to what’s important,” Robinson explained. “I was delighted if family members helped or joined in!” Robinson’s contagious enthusiasm and her passion for helping children encouraged 4-H’ers to step outside their comfort zones. One example was “Let’s Grow Socks!” Here, Robinson invited students to slip on a pair of old socks, run through mud puddles in their yards and then walk around the yard for a while, looking at all the things growing there. She then asked the children to remove their socks, put them in a resealable plastic bag
and hang them in the sun to see what would happen. In three to five days, students saw little plants growing on the socks. In 14 days, the plants had germinated enough to identify. This activity took the children back outside to match them with larger plants growing in their yards. Plant germination, seed identification and gardening had never been so much fun! Many videos involved STEM activities. Using Newton’s First Law of Motion, Robinson took a card, some pennies and a glass to demonstrate the force of gravity. She manipulated the center of gravity with a toothpick, a spoon, a fork and a glass in “Center of Motion.” “I tried to add tidbits of knowledge without bogging them down,” she explained. “I wanted to fill the gaps in their classroom learning!” Robinson wisely chose activities with dual benefits. For example, to encourage public speaking, she created “It’s Magic!” After showing simple magic tricks and then giving the secrets behind each one, she encouraged each child to plan and post his/her own magic show for
Annabelle Smith, of Conecuh County, displayed another creative perspective for the “upside-down” challenge.
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Neil Thomas and Morgan Miller, of Tuscaloosa County, enjoyed a scavenger hunt with their goats and guard dogs.
Abbie Grace Holley participated in the “Weird and Unusual” pet category with her pet goat.
the family. Speaking in public this way was much more exciting. Weather always played a big role in each video. Robinson paid close attention to forecasts and planned accordingly. If rainy days were coming, she engaged students in art or music activities (but always with a twist). If a full moon was on the horizon, Robinson explored stargazing and constellations. On clear days, she invited her followers to dig for worms, fish with a cane pole, learn to bait a hook or try jack fishing. If it was hot outside, she cooked s’mores in a pizza box! Robinson’s videos have gained widespread attention for their creative originality, as well as their emphasis on science, healthy living, civic engagement and leadership. Her most popular video, “Cane Pole Fishing,” had 4,800 hits. “Digging for Worms” has been viewed 2,300 times and shared 70 times. Over 2,250 viewers tuned in
to “Solar Energy” as Robinson created a solar oven from an old pizza box. Many parents messaged her personally to share how excited they and their children were with each activity. “I wanted to help children.” Robinson added, “4-H is for everyone, so I wanted a wide range of activities to cover everybody. If a child is interested in something, 4-H has a program for that!” By rethinking the classroom, Karla Robinson has met both the needs and interests of 4-H’ers throughout Alabama. With her homespun videos, she has made learning challenging, but fun! “If nothing else comes out of this,” Robinson mused, “involving the family and being together were most important!” Check out Karla Robinson’s educational videos at Alabama 4-H or Conecuh County 4-H on Facebook.
On hot, sunny days, Karla used an old pizza box to create a solar oven. She then showed 4-H’ers how to make s’mores.
Caden Robinson (r) participated in the “Favorite 4-H Teeshirt” challenge. Here, Caden is shown with his mom, Karla Robinson (l).
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PALS
BY JAMIE MITCHELL
Pine Level Elementary Joins Clean Campus Program
Before the COVID-19 pandemic, I was able to get out and visit Pine Level Elementary. They have been a member of the Clean Campus Program for several years and have done a wonderful job keeping their campus and community litter-free! Each year when I visit, it is easy to sense the pride these students take in maintaining a clean campus! About a month after I visited the Pine Level Elementary campus, I was working the Autauga County Water Festival and saw several of the fourth graders that had seen my presentation at their school. At the water festival, they learned even more about how litter and pollutants travel in water. We discussed the water cycle and performed two experiments to go along with the discussion. One experiment shows how litter moves along ditches and streams when it rains and the other one shows how even one small drop of food coloring can pollute several cups full of water. According to the Environmental Protection Agency, used motor oil from a single oil change can ruin a million gallons of fresh water. That’s a year’s supply of water for 50 people! The students of Pine Level Elementary are well equipped to be the anti-litter leaders of the future. Is there a school near you that needs to hear the Clean Campus message? Please contact me if you would
like the students of your community to be a part of our movement! Our goal is for students to become lifelong stewards of the world around them. Give me a call or email to find out more at 334-263-7737 or jamie@alpals.org. As always, the Clean Campus Program is available to schools at no cost thanks to our corporate sponsors.
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FFA SENTINEL
Meet Your State Staff PAR T This month, we continue introducing you to the staff of the Alabama FFA Association and will focus on the seven district improvement specialists. These retired Ag teachers have a passion to help programs grow and bring their years of expertise to the table to further premier leadership, personal growth, and career success within the members of the Alabama FFA.
Barry Bailey
Director Alabama FFA Alumni Dr. Barry Bailey grew up in Sand Rock, Alabama, on the family farm where he still resides. He graduated in 1985 from Auburn University and was blessed to teach 10 years at Collinsville High, just eight miles from home. Later, he taught at Sand Rock until his retirement in Alabama. He then spent two years in Gordon County, Georgia, and eight years in Chattooga County as a Georgia Young Farmer teacher, working mainly with adult farmers. He is now working as a program specialist with an emphasis on growing and maintaining the Alabama FFA Alumni. Barry and his wife, Jill, have three sons, all involved with agriculture, and seven grandchildren.
Chip Blanton
Regional Improvement Specialist-North District Chip Blanton was an Ag teacher/FFA adviser for 37 years. The last 35 were spent at Fort Payne High 30
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School. While at Fort Payne, his chapter was active in the National Chapter Award program, String Band and many CDE activities. Floriculture, Nursery Landscape and Proficiency awards were some of the areas the Fort Payne Chapter was strongest on the state level. While at Fort Payne, he had the first American Degree winner in chapter history. In DeKalb County, the Fort Payne Chapter was strong in the Livestock CDE and Dairy. Fort Payne has had several District Star Farmers and MK Heath Award winners. Blanton’s favorite part of being a Program Improvement Specialist is the people. He enjoys meeting the teachers and students and being able to help solve problems they might have on an application or with the AET record book.
David DeFoor
Regional Improvement Specialist-North District David DeFoor grew up in Russellville, Alabama, and graduated from Phil Campbell High School. He has obtained several degrees from Auburn University and enjoyed a 39-year
J OY A N N A L OV E
career in the classroom at both Smith Station and most recently East Lawrence County High School. DeFoor served the Alabama Association of Agricultural Educators for 10 years in multiple leadership positions. He is the proud recipient of both the State and American Honorary FFA Degrees. DeFoor and his wife, Roxanne, have two sons, Joshua and Jeffrey.
Stanley Clarke
Regional Improvement Specialist-Central District
Before becoming an Ag. teacher at Wilcox Central High School for 27 years, Gholston worked for the Tennessee Valley Authority and the Army Corps of Engineers as a Hydro Plant Operator. He became the West Central District Ag. Program Improvement Specialist in 2016. He enjoys working with teachers, motivating students and strengthening agriculture education. In his spare time, he loves playing with his grandkids, watching TV Westerns, baseball, basketball and football games.
Agriscience Education Improvement Specialist (Alabama Central District) Stanley Clarke grew up in Delta, Alabama, where he was an active member of the Lineville FFA. After graduating from Auburn University, Clarke taught Agriscience at Lincoln High School for 15 years and served as principal/career technical director for Randolph County and Roanoke City Schools at Randolph-Roanoke Career Technology Center. Clarke has been retired for eight years and has worked as an Ag. Ed. Improvement Specialist for the last five years.
Jack Harris grew up in Skipperville, Alabama, and was an active member of the G.W. Long FFA with the privilege of having Bob Moorehead as his FFA adviser. He graduated from Auburn University and began working in the Dale County school system where he spent the next 28 years teaching Agriscience. Harris is currently in his second year proudly serving Southeast Alabama as an improvement specialist.
Willie Gholston
Donnie Goneke
Regional Improvement Specialist-Central District Willie Gholston is a native from Town Creek, Alabama, and attended Hazlewood High School where he was an active member of the local FFA chapter and lettered in several sports. After high school, Gholston attended Alabama Agricultural and Mechanical University. After obtaining his bachelor’s degree from AAMU, he pursued and received a master’s degree and education specialist in Agribusiness Education.
Jack Harris
Regional Improvement Specialist-South District
Regional Improvement Specialist- South District Donnie Goneke grew up in rural Conecuh County. He attended Repton School, where he was an active FFA member. Goneke graduated from Auburn University in 1977 and taught Agriscience for 38 years in Luverne, Lyeffion, Conecuh County High and McKenzie. He retired from teaching in 2015. In 2017, he began working as a Program Improvement Specialist in the Southwest District for the State Department. July 2020
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Busy Bee Activities
Did You Know? There are more than 43,000 farms in Alabama, covering 8.9 million acres and averaging about 206 acres in size. 32
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FROM WILDLIFE AND FRESHWATER FISHERIES
Q & A:
The Wild Baitfish Regulation What Does It Mean for Fishermen?
Q:
What is specified in Alabama’s current Wild Baitfish Regulation?
A: 220-2-.162 Wild Baitfish Regulation: Within the jurisdiction of the Alabama Division of Wildlife and Freshwater Fisheries, it shall be unlawful to transport any live baitfish, having been caught or harvested from streams, rivers, public lakes or reservoirs in Alabama, away from the waters in which they are caught. Further, it is unlawful to import any live baitfish, having been caught or harvested from streams, rivers, public lakes or reservoirs from any area outside the State of Alabama. For the purposes of this regulation, baitfish are defined as any species of fish or crawfish (Superfamily Astacoidea) that are legal to use as bait for recreational or commercial fishing in Alabama. This regulation does not prohibit the possession or the use of live baitfish on or within the waters from which they have been caught or harvested. Nor does it prohibit the possession, importation or use of live baitfish acquired from commercial producers and bait shops located within or outside the state of Alabama 34
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provided the origin of these fish was not from a wildcaught source.
Q: Why did the Alabama Department of Conservation and Natural Resources enact the Wild Baitfish Regulation? A: ADCNR implemented the current Wild Baitfish Regulation to assist in the fight against invasive species, particularly Asian carp. Since an angler using live baitfish could unknowingly capture young Asian carp from areas where they are currently established and transport them to water bodies where they do not currently exist, ADCNR chose to be proactive and enact a regulatory change that will reduce this threat and assist with protecting our valuable aquatic resources. Q:
What are Asian carp and how did they arrive in the United States?
A:
Asian carp refers to several different species of fish that are native to Asia. Currently, four Asian carp
BY CHUCK SYKES species are known to exist in the United States: grass carp, bighead carp, silver carp and black carp. Asian carp were brought to the United States in the 1970s through the aquaculture industry as a tool to control water quality issues and aquatic vegetation. Unfortunately, when the stocked aquaculture ponds became flooded due to heavy rainfall, Asian carp escaped into public water bodies such as the Mississippi River.
Q: Why are Asian carp such a threat? A: Since Asian carp are non-native, all four species
have the potential to create various problems with our native aquatic environments. The species currently of utmost concern in Alabama is the silver carp. This species has already negatively impacted recreation and tourism to public water bodies in nearby states such as Tennessee and Kentucky and poses a significant threat to recreational boaters and anglers in Alabama. Silver carp are well-known for their jumping ability when frightened. This behavior has been documented to cause bodily injury to unsuspecting boaters struck by the flying fish. Another key concern is their ability to grow quickly and populate at a rapid rate. Silver carp are filter feeders and can consume large quantities of plankton, which is the base of the food chain. This behavior can devastate water bodies and negatively impact sport fisheries. Since silver carp have recently increased their range into the Tennessee River region in North Alabama, ADCNR is very concerned about their potential expansion to other areas.
Q: Why can’t anglers transport live baitfish species like herring and shad to other water bodies, since they are not a threat to sport fish populations as Asian carp are? A: Young Asian carp closely resemble other baitfish
species such as herring and shad (Figure 1). Due to this likeness, most anglers either would not be able to differentiate these species, especially at smaller sizes, or would not take the time for proper identification. This error could result in the transport and establishment of species like silver carp to water bodies where they do not currently exist, increasing the potential for further damage to sport fish populations in Alabama.
Q: Why were live baitfish species that do not resemble Asian carp included in this regulation? A: Since many aquatic species in Alabama occur naturally only in certain tributaries or river basins, transporting them outside of their native range and introducing them into a new environment has the potential to be biologically harmful. Q: Are anglers allowed to transport live bait-
fish purchased from a commercial producer or bait shop for use when angling in Alabama?
A: Anglers are only allowed to transport and use live
baitfish in Alabama purchased from commercial producers or bait shops (in-state or out-of-state) if the origin of these fish was not from a wild-caught source. Even if wild-caught baitfish are acquired indirectly from a commercial producer, bait shop, etc., they are still illegal for transport and use in Alabama.
Q:
Are live blueback herring now legal to possess and use as live bait in Alabama?
Figure 1. This photo depicts the similarities among common baitfish species in Alabama and young silver carp.
A: ADCNR recently removed the possession restriction on live blueback herring from Regulation 220-2.26. As with other wild baitfish, this species can only be used as live bait on water bodies in Alabama where they are caught or harvested. Blueback herring cannot be legally transported from one water body to another per Regulation 220-2-.162. For more information on this regulation or any other regulation, please go to freshwater fishing link at www.outdooralabama.com or contact the WFF District office in your area. July 2020
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OUTDOOR LOGIC WITH BIOLOGIC
No-Till Kill Plots
Increased Results with Fewer Steps By not turning the soil, we’re eliminating an important step in the planting process, so certain other steps must be carried out if you wish success. Clovers, like these bucks are browsing through, can make a great choice for a kill plot from opening day until the plants go dormant. (Photo Credit: Linda Arndt)
The terms “no-till” or “no-plow” can be very misleading when it comes to food plot products. I believe when companies use these terms it gives “newbies” a false sense of hope — it tells them that it’s acceptable to cut out an important step in the planting process and everything will be fine. The problem being that these types of products are often sold to first-timers or food plot farmers that don’t have the equipment necessary to complete all the planting steps according to the book. For those reading this publication, likely you have the equipment to accomplish the task. However, it’s still a good idea to know these tactics, because the truth is, if a few key steps are followed, a little “honey-hole”-type plot back off the beaten trail can be created and is very effective at attracting mature bucks during legal shooting light. The more steps you skip in the planting process, the more you will sacrifice in attraction, yield and palatability until you get to a point where you have a total failure. Is it possible to plant a food plot without working or turning the soil? Absolutely; however, if you’re going to skip this very important action, some of the remaining steps become much more essential and must be completed correctly. Remember, too, these small kill plots don’t need to be “picture perfect”; they only need to be effective. To begin, choosing a crop that will do well in often less than desirable planting conditions is crucial. These 36
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small hidey-hole-type plots are often located within, and/or very close to timber. Will it get full sun … partial sun … not all crops are suited for this? Areas back off the beaten track that haven’t been farmed before will often have acidic soil. Without the ability to incorporate lime into the soil to reduce the soil’s acidity, in this case you should choose a crop that will do well in a lower pH. The size of the seeds must also be taken into consideration. For the most part, you’ll need to use small seeds that have a planting depth of one-half inch or less. If you aren’t working the soil to prepare a deeper seedbed, you’ll have to utilize what Mother Nature left you. So that means large seeds like corn, beans and peas with a planting depth of an inch or more will likely need to be passed on unless you do have an implement that will bury the seeds the appropriate depth, or an awful lot of “elbow grease.” Instead, small seeds like clovers, brassicas, chicory and some cereal grains will need to be your choices. For late summer/fall planting, there are numerous choices — products with cereal grains like Outfitter’s Blend or Last Bite or brassica blends like Maximum, Deer Radish or Winter Bulbs & Sugar Beets should produce good stands in a no-till situation. Clover blends like Clover Plus and Non-Typical are also good choices; but, again, you’ll want a somewhat neutral pH for these legumes. There are many other blends that will turn out if you follow the necessary steps.
BY TODD AMENRUD These remote areas often provide the best opportunities for coming into contact with mature bucks, but are the worst location for a food plot. A blend like Hot Spot has been scientifically designed and is meant for this exact no-till situation. The plants in this blend will grow on concrete! Well … I may be exaggerating a bit, but the plant types in Hot Spot (buckwheat, two varieties of rape, daikon radish and rye grass) are fast-germinating, extremely attractive to deer and incredibly easy to plant. As said, if you’re going to skip a major step like seedbed preparation, you must make certain the rest of the procedures in the planting process are completed properly. Along with other details, there are three vital steps to ensuring success: 1) You must make sure you choose a suitable location. 2) Make sure to eliminate the existing vegetation (competition). You don’t want your crop competing with native plants for sunlight, moisture and soil nutrients. 3) Make sure your seeds make contact with the soil. For good germination, the seeds must be planted the appropriate depth. A good rule of thumb in choosing a location is: If significant vegetation is growing on the site or has grown there during the prior growing season, that normally indicates there should be enough sunlight hitting the spot. It should also be receiving adequate moisture and the soil should be suitable to sustain plant life. Some people think they’re going to plant a no-till plot back in the “boonies” near their treestand where there’s only a bunch of matted-down leaves or pine needles. If there’s not something currently growing in the spot, what makes you think your food plot would grow any better? In this case, I would make sure to remove some canopy trees before ever attempting to plant the site. Four hours of direct sunlight is the absolute minimum. Buckwheat, brassicas, some cereals and some clovers can be grown in as little as four hours of direct sunlight per day, but I would want six hours per day or more to grow most other plant types. A soil test would be a good idea for several reasons. Obviously, just like any plot, we need to know what we’re dealing with so we know what to add for success. However, in the case of a no-till plot, since we cannot turn the soil, adding lime to reduce the soil’s acidity will be much less effective. Lime works best when you can place the lime particle where you want it to do its job, which is “throughout the top 8 inches of the soil column where the plant’s roots will be,” so working lime into the soil will be best. Since we’re unable to do that with a no-till approach, again, plant selection will be crucial. An application of pelletized lime may help somewhat, but it will be im-
Radishes make a great choice for a kill plot. Not only are they very attractive throughout the hunting season but they are great for the soil. They are also browse tolerant – here you see a radish that’s had its “haircut” by the local herd yet it still stays green and productive. (Photo Credit: Todd Amenrud)
portant to choose a crop that will grow in the pH that you currently have since raising it (or reducing the soil’s acidity) will be more difficult without being able to turn the soil. It will be important that you pay attention to your soil test results and make sure you apply the NPK fertilizer called for in your test’s recommendations. In a no-till situation. BioLogic’s M.E.E.N. Green Water Soluble Fertilizer can be just the ticket. This unique product contains water soluble phosphorous which helps stimulate root development and increased plant growth. Healthier root systems allow plants to more efficiently utilize soil moisture. It also provides plants with key micronutrients which are often unavailable in ordinary fertilizers. The main advantage in a no-till situation, however, is the fact that the nutrients are absorbed through the plants’ leaves and stems (in addition to the roots), so even in acidic conditions the plants will be able to utilize these important nutrients more effectively. This unique formula makes plants healthier and noticeably more attractive to whitetails. This approach works best when applied shortly after germination. A granular fertilizer can also be applied at planting time. This is a good approach if you won’t be able to get back to the plot after the plants have germinated. In abJuly 2020
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sence of a soil test, about 400 lbs. of 10-10-10 per acre (or the equivalent) should suffice. It is vital that you remove all competing vegetation. Plain glyphosate (Roundup) is usually the best, easiest and least expensive choice for this job. There were ideal conditions at the spot for whatever native plant was growing there before; now you need to remove those plants and create “ideal conditions for your new proposed crop.” If there is a lot of plant mass to kill and remove, some managers may plan a no-till plot and begin killing weeds a year in advance. Since we’re cutting a corner, I want to use every other advantage I have at my disposal. If I’m planting a crop that DOES NOT contain a desirable grass, a selective grass herbicide can also be used. A clethodim-based herbicide is designed to kill annual and perennial grasses without harming my broadleaf food plot crops. It can be tank-mixed with M.E.E.N. Green to increase its effectiveness – so you can “foliar feed” the crops you want to protect and at the same time, kill the grasses all in one application. Best results will be achieved by spraying grasses when they are young and thriving so the poison is readily absorbed. If there is a matt of vegetation like a layer of sod, it must be removed. All dead plant matter should be raked out of the plot. For late summer/fall planting, there will often be tall, green plants or grass growing so you may need to mow before you spray your herbicide. If you mow, make sure to wait a few days before you spray the herbicide. Mowing will shock the plants into dormancy and you want your target plants growing robustly so they suck the poison into their root systems. Regardless, the dead plant residue needs to go. A plain garden rake and some elbow grease will work to remove it, or
These types of “kill-plots” work very well when combined with other attractions like water, fresh browse, minerals or mast. Give them multiple reasons to want/ need to be there. These spots will best attract during hunting hours when adjacent to thick escape cover. (Photo Credit: Dave Medvecky)
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This is exactly what we’re after! Mature bucks feeding in our kill plot during hunting hours. Since the soil isn’t being turned, your kill plot may not look as presentable as plots where you’ve worked the soil, but remember, they don’t need to be pretty … just effective. (Photo Credit: Linda Arndt)
an ATV with a harrow-type drag will cover ground much faster. A lawn dethatcher pulled behind an ATV or tractor also works well for removing debris. The seeds need to make contact with the soil, not get caught up in the dead plant residue. Even if the seeds could make it through the residue to the soil and germinate, all the decaying plant material would rob nitrogen and other nutrients from your new seedlings. The process of breaking down dead plant matter in the soil and turning it into valuable organic matter will take precedence over the process of plant growth. It robs the soil of the energy that should be going to your plants. So the dead plant residue must go. These types of “kill-plots” work very well when combined with a water source, mast crop trees of some kind (acorns, hickory nuts, walnuts or soft mast like apples, pears, persimmon, berries and fruits such as crabapples, blueberries and serviceberries, etc.), a mineral site or fresh-cut browse. A convenient, “one stop shop” for your whitetails will give them multiple reasons to want/ need to be there. These spots will work best when adjacent to thick escape cover. The ultimate “no-till planting method” would be a notill drill. However, without the luxury of this implement, food plot farmers can still produce a decent stand without turning the soil. Since we’re cutting out a major action in the planting process we must ensure the other steps are executed adequately. No-till planting is a great method to produce a plot in a spot where the ground cannot be worked due to excessive rocks, stumps or other debris, a site you cannot get equipment to, or for first-time farmers who don’t have the necessary equipment. A no-till plot may not look as pretty as a well-prepared seedbed, yet you can still produce tons of forage for your wildlife.
Corn Chowder Serves 10-12 Corn chowder always reminds me of one of my husband’s best friends. He raves about my recipe and I think the secret to its success is the use of fresh corn. Although frozen corn is certainly acceptable, the fresh corn pops in your mouth and adds a special sweetness that is exceptional. I personally think the white cheddar cheese in the recipe gives this dish its wow-factor, but this friend, whose name I can’t disclose, is “allergic” to cheese. That’s code for “I hate cheese;” therefore I make that optional in the recipe. Ingredients: 8 strips bacon, diced 2 large onions, chopped 1/3 cup flour 8 cups chicken stock 8 cups chopped potatoes 1 teaspoon salt ½ teaspoon pepper 8 ears fresh or 4 cups frozen corn 2 cups light cream (half-and-half) 1 tomato, diced 8 ounces sharp white cheddar cheese, optional • Sauté bacon and onion in heavy bottom stockpot. Drain excess fat. • Sprinkle flour on top of onion bacon mixture. Pour chicken stock, potatoes, salt and pepper into pot and bring to a boil. Reduce to simmer for 15-20 minutes or until potatoes are tender. • Meanwhile, boil corn for 3-5 minutes. Drain and cut corn off the cob. • Add corn and cream into pot and heat through. Ladle into bowl and serve with tomatoes and, if desired, cheese.
About Stacy Lyn Harris Stacy Lyn Harris is a best-selling cookbook author, blogger, TV personality, public speaker, wife and mother of seven children. She currently lives in Pike Road, Alabama, with her husband Scott and their children. Stacy Lyn regularly appears on cable and broadcast television as a guest chef and sustainable living expert. Her critically-acclaimed “Harvest Cookbook” was published in 2017 and contains many of her family’s favorite recipes, along with stories from her life growing up in the Black Belt and tips she’s learned along the way. July 2020
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Apple Pie Cheesecake Trifles BY L A U R A T U C K E R
They say there’s nothing more American than homemade apple pie and throughout the years it’s become an iconic representation of American culture that is enjoyed all year-round – especially on the Fourth of July. There are few things better than enjoying a sweet and delicious golden apple pie with a flaky buttery crust and a scoop of vanilla ice cream on top. The thought alone is enough to make anyone’s mouth water! And because I love a classic apple pie as much as the next person, it’s really no surprise that it stands as the inspiration behind my latest recipe concoction: Apple Pie Cheesecake Trifles. I always love a good twist, and these apple pie cheesecake trifles are a really fun twist on the classic apple pie! The best part is that there is absolutely no baking required, so you can free up your oven for other things on your Fourth of July menu. The inspiration for these trifles struck one day when I was eating a slice of cheesecake with strawberries on top. Most of the time when you order a slice of cheesecake from the dessert menu in a restaurant, it comes with a sugared strawberry glaze on top. I started brainstorming other toppings to serve with cheesecake, and the classic apple pie filling was the first thing to come to mind! 40
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I always have a bag of apples on hand and my family loves when I make cinnamon stewed apples for breakfast. I decided to keep my recipe for cinnamon stewed apples intact instead of making a true apple pie filling, but diced up the apples into smaller pieces since I knew I’d be serving this dish inside smaller Mason jars. These apples come together in about five minutes, and they pair beautifully with the layer of no-bake cheesecake filling!
Apple Pie Cheesecake Trifles Author: Southern Made Simple Serves: 4 For Crust: 12 graham crackers, crushed ½ teaspoon cinnamon 4 Tablespoons butter, melted For Cream Cheese Filling: 2 8-ounce packages of cream cheese, softened 1 ½ cups powdered sugar 1 ½ teaspoon vanilla For Apple Topping: 3 apples, peeled, cored and diced 3 Tablespoons butter 1 Tablespoon flour 1 teaspoon cinnamon ¼ teaspoon allspice ¼ cup sugar Instructions for crust: Using a blender or food processor, combine 1. graham crackers and cinnamon and pulse until slightly coarse. 2. Pour melted butter over crumb mixture and stir. 3. Gently spoon mixture into bottom of serving glass and press to lightly compact.
The cheesecake filling is simply cream cheese, powdered sugar and a smidge of vanilla extract. I allow the cream cheese to soften before mixing it all together. While the cream cheese is softening, you can go ahead and make the base layer of these trifles by tossing a few graham crackers and cinnamon into a blender or food processor. Combine the crumbs with a few tablespoons of melted butter and gently press the crumb mixture into the bottom of the Mason jars. Transfer the cream cheese mixture into a piping bag or a plastic zipper bag with the tip trimmed off. While you can certainly always spoon the mixture into the jars, piping it in typically creates a nice and cleaner presentation. Once you’ve got your layer of cream cheese ready, it’s time to add the very best part – the apple pie filling!
Instructions for cream cheese mixture: 4. Using a mixer, beat together all ingredients in a large bowl until well combined. Transfer mixture into a piping bag and pipe a thick layer over graham cracker crumbs. 5. Refrigerate until cream cheese firms back up – about an hour. Instructions for apples: 6. Peel, core and dice apples. 7. In a large skillet, melt butter and toss in apples. Allow to cook on high for roughly 5 minutes until apples are tender, but not mushy. Stir frequently while cooking. 8. Remove from heat and add in flour, cinnamon, allspice and sugar, and stir until well combined. As the apples cool, a thick glaze will form. Pour apple mixture on top of cream cheese mixture and serve immediately. 9. Top with caramel sauce for garnish – optional. 10. Enjoy! (continued on page 42)
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If you have a jar of caramel sauce or if you want to make your own caramel sauce to drizzle on top of these apple pie cheesecake trifles, I highly recommend using it! I whipped up a batch of homemade caramel sauce to use, and later plan on using it to serve on top of homemade ice cream, which is another Fourth of July favorite around here! If you’re a fan of homemade apple pie on the Fourth of July, switch things up a bit this year and serve the classic Americana dish cheesecake style! If you’re serving a large crowd, make sure you double or triple the recipe, because you’ll definitely be going back for seconds on this dish!
Southern Made Simple is my little slice of pie. It’s my place to share my favorite aspects of Southern culture with you and to show you ways to make life a little more simple for you and your family.
@Southernmadesimple
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/SouthernMadeSimple
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M Lowndes County’s LA Triple E Farm and Priester’s Pecans Named
Alabama’s 2020 FARM-CITY Farm Of Distinction
A Lowndes County beef, poultry and pecan operation was named Alabama’s Farm of Distinction May 13 during a special livestream of the Alabama Farm-City Awards. Thomas and Melissa Ellis of Triple E Farm and Priester’s Pecans, Inc. received more than $15,000 in prizes and will represent Alabama in the Swisher Sweets/Sunbelt Expo Southeastern Farmer of the Year contest during the Sunbelt Ag Expo Oct. 20-22. “We consider ourselves an agricultural family from the word ‘go,’” Thomas said. “We’re looking forward to having the fifth generation come along and be involved in the business, but right now, weʼre really enjoying seeing our sons and daughters-in-law involved in the business.” Triple E Farm began in 1981 when Thomas bought part of a commercial beef herd from the widow of a respected cattleman. Two years later, he and Melissa built their first poultry houses. Today, the operation spans 1,000 acres and includes a 50-cow beef herd, 1,000 head of stocker cattle annually and three poultry houses producing almost 400,000 chickens a year. Meanwhile, Priester’s Pecans cracks, shells and processes more than 1.5 million pounds of gift-quality nuts a year and produces candy, baked goods and snacks which are marketed through retail stores, a website, fundraisers and wholesale agreements. Over the years, the family has overcome challenges, including high interest rates, a tornado, a fire at the pecan store and failure of a second pecan business in Georgia. Through it all, the Ellises have been steadied by faith. “I depend on the good Lord to help me get up every day and have a positive attitude and keep moving forward,” Thomas said. “I feel like my wife and I are maintaining what we’ve been given the opportunity to take care of, whether it’s Priesterʼs, the farm business or the land.” As Alabama’s Farm of Distinction, the Ellises received a John Deere Gator from AgPro, SunSouth and
Triple E Farm in Lowndes County was named Alabama’s 2020 Farm of Distinction. From left are Thomas and Melissa Ellis, Alabama Farmers Cooperative’s Samantha Carpenter, and Alabama Farmers Federation and Alfa Insurance President Jimmy Parnell.
TriGreen dealers; a $1,000 gift certificate from Alabama Farmers Cooperative (AFC); an engraved farm sign from Alfa Insurance; and $2,500 as the state’s representative at the Sunbelt Ag Expo. Andy and Karen Williams of Circle W Farms in Henry County were named runner-up and received a Traeger grill and supplies valued at $1,000 from First South Farm Credit and a $500 gift certificate from AFC. The farms were judged on productivity, stewardship and management. Judges Bob Plaster of the Alabama Department of Agriculture and Industries; Brandon Simpson of First South Farm Credit; and Jimmy Carlisle, formerly of the Alabama Farmers Federation, visited the farms Feb. 11. The awards program was originally scheduled for April 2 in Birmingham, but was canceled due to restrictions aimed at limiting the spread of COVID-19. Alabama Farm-City Committee Chairman Jeff Helms said the livestream was an opportunity to showcase the Farm of Distinction finalists through a video presentation despite not being able to gather for a banquet. “Alabama is blessed with exceptional farmers,” Helms said. “The Ellis and Williams families are the cream of the crop. They are salt-of-the-earth people who have built successful businesses, which allow them to give back to their communities through leadership, economic development and conservation of natural resources. We are proud to have Triple E Farm and Priester’s Pecans representing Alabama at the Sunbelt Ag Expo this fall.” A recording of the livestream is available on the Alabama Farmers Federation’s Facebook page at Facebook.com/AlabamaFarmers. July 2020
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BA M A L
FARM-CITY
MONTGOMERY, Ala., May 13 — Young artists and storytellers were honored during the Alabama Farm-City Awards livestream May 12 for showcasing how farmers “Keep Alabama Growing.” Students from Autauga, Houston, Lawrence and Shelby counties took home top honors in the state Farm-City poster, essay and video contests. The contestants earned the opportunity to compete for state awards by winning their county contests last fall. Alabama Farm-City Committee Chairman Jeff Helms said the “Keep Alabama Growing” theme encouraged competitors to explore the diversity and importance of agriculture and forestry. “Since 1955, Farm-City Week has been observed for seven days before Thanksgiving as a time to foster understanding between farmers and their city neighbors,” Helms said. “In Alabama, the poster, essay and video programs have the most lasting impact on the Farm-City mission because they plant seeds of understanding with students who may never live on a farm.” Alabama Farmers Cooperative (AFC) sponsored cash prizes for the winning contestants and matching awards for their schools. AFC serves farmers, gardeners and homeowners with about 60 Quality Co-op stores in Alabama, Florida and Tennessee. 44
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Students Honored In Farm-City Poster, Essay, Video Contests
Sam Thornton, first grade, Heard Elementary School in Houston County
Danie Fielder, third grade, Munford Elementary School in Talladega County
Poster Contest, Kindergarten - Third Grades
• First place and $200 — Sam Thornton, first grade, Heard Elementary School in Houston County • Second place and $100 — Danie Fielder, third grade, Munford Elementary School in Talladega County
Poster Contest, Fourth - Sixth Grades • First place and $200 — Kendall McVay, fourth grade, Moulton Elementary School in Lawrence County • Second place and $100 — Will Thornton, sixth grade,
Carver School of Math, Science and Technology in Houston County Eight students received an honorable mention and $50 from AFC through the poster contest. They are: • Asa Thompson, fourth grade, Pike Liberal Arts in Pike County • Maggie Phillips, first grade, Good Hope Primary in Cullman County • Kadence Provens, third grade, Caldwell Elementary in Jackson County • Corey Ellis, second grade, Bear Exploration Center in Montgomery County • David Thomas Aldridge, fifth grade, homeschooled in Fayette County • Mattie Wisener, sixth grade, Arab Junior High in Marshall County • Greer Jones, fourth grade, Ariton Elementary in Dale County • Emerson Champagne, third grade, Southside Elementary in Etowah County The 2020 Alabama Farm-City Calendar will feature poster contest winners and honorees.
Essay Contest, Seventh - Ninth Grades:
Kendall McVay, fourth grade, Moulton Elementary School in Lawrence County
• First place and $300 — Audrey Teaster, freshman, Autauga Academy in Autauga County • Second place and $200 — Ciara Laird, freshman, New Life Christian Academy in Pike County
Essay Contests, 10th - 12th Grades: • First place and $300 — Emma Wendland, senior, Autauga Academy in Autauga County • Second place and $200 — Alex Simmons, junior, Elmore County High School in Elmore County
Video Contest:
Will Thornton, sixth grade, Carver School of Math, Science and Technology in Houston County
• First place and $300 — Marion Bell, junior, homeschooled in Shelby County • Second place and $200 — Rio Murray, junior, Munford High in Talladega County July 2020
45
Braggin’ Rights
BY CAROLYN DRINKARD
Charles Jackson has always enjoyed shooting sports. As an auxiliary deputy sheriff for Clarke County, he was quite comfortable with many different kinds of guns. He was also an avid hunter, quite proficient with a compound bow, but when his son-in-law, Joe Henderson, invited him to try traditional archery, Jackson uncovered a whole new passion. He not only loved the history behind this sport but also the challenge of shooting weapons like Native Americans had used thousands of years ago. For years, Henderson taught a traditional archery class at Coffeeville High School. Henderson’s students learned to use a longbow and a recurve bow. According to 46 Cooperative Farming News
Henderson, longbows might be easier to shoot, but re- from the target. Archers shoot multirounds, and the curve bows can be more accurate. When Henderson highest score wins. introduced Jackson to these traditional bows, Jackson Jackson said the first tournament he attended was one he would like to forget. was hooked. “I fell in love with the way the Indians used to shoot,” “I went and embarrassed myself,“ he laughed. “But Jackson said. “They didn’t use any sights. It was just all I told them guys, ‘Yep, you got me, this time, but I’ll be back next year and it’ll be a different story!’” instinct and I thought that was so interesting.” Soon Jackson wanted to try his luck with competHe would make good on that promise. Back home, he practiced as much as possible. Even itive shooting. He and Henderson joined the Alabama Society for Traditional Bowmen, a in bad weather, he would travel to Henderson’s school shop to shoot indoors. group that works to keep alive the old traditional way of archery by teaching When Jackson went back the next year, Jackson has won he won the tournament. and shooting with the “stick bows” of the Howard Hill Henderson also persuaded Jackold. State Tournament son to join him at the largest state Soon both Jackson and Hendercompetition: the Howard Hill Tourson were competing in different state five times, posting 3D events. These competitions innament, held at Tannehill Ironworks the highest score Historical State Park. Named after a volved shooting at 25 to 30 three-diof all in any famous Birmingham archer, who did mensional animal targets, set up trick shots for the Robin Hood movies, along a course that winds through division. the Howard Hill Tournament draws ara wooded area. These foam targets chers from all over the U.S. each June. may be replicas of elk, deer, rabbits, The competition has several divisions for different coyotes, buffaloes or even fish, to mimic the sizes of different animals that might be taken with a bow. ages and genders. Jackson has shot in more than one Since each target is different, no two shots are ever the division, winning each one he had entered. Jackson same. Teams of three or four archers hike through the has won the Howard Hill State Tournament five times, woods and stop at a stake, placed about 15-20 yards posting the highest score of all in any division.
When Joe Henderson (r) started an archery class at Coffeeville High School, his father-in-law, Charles Jackson (l) became interested in a new way to shoot. Jackson enjoyed shooting the way early Indians shot, but he also had quite a knack for the sport.
Joe Henderson (l), Heidi Varnum (c) and Charles Jackson hold their winning plaques. Varnum and her grandfather shot with Jackson and Henderson at this match. Between rounds, Jackson coached Varnum on the practice range, helping her to win first place in her division.
July 2020 47
Charles Jackson holds a longbow that gives him a long draw. It is made from one piece of wood. The longbow has a storied history as a weapon of choice in battle.
Jackson’s favorite style of shooting is one called “instinctive.” It trains the brain and body to use muscle memory and instinct to shoot accurately without aiming. Archers use a “stick bow,” or a bow made of wood such as a longbow or a recurve bow without a sight. Instinctive shooting is faster and more automatic because the shooter does not think before shooting. Jackson has become an advocate for instinctive shooting, because he said it was just more fun. Archery is something that Jackson took up later in his life, but he quickly found that he had a natural aptitude for it. His current record shows that! “He amazes people because he shoots so fast,” Henderson stated. “Usually, he hits the bull’s-eye. I’ve seen him do that several times on 25 targets. He has had many perfect scores. He’s just got a natural knack for it!” Jackson does use some wooden arrows, but mainly he buys carbon ones, because they have a straight trajectory and are more lightweight. Jackson and Henderson attach their own fletching. Henderson does leatherwork, making the leather quivers that hold their arrows. Jackson promotes his sport with enthusiasm. He pointed out that any age group and skill level could compete, including disabled archers. Archery can be enjoyed indoors or out, and it is a great form of exercise. In fact, traversing the shooting courses is like hiking a trail. 48
Cooperative Farming News
Charles Jackson pulls an arrow from the foam target placed along a wooded trail. Usually, three to four archers shoot at each target. The 25-30 targets may be replicas of elk, deer, rabbits, coyotes, buffaloes or even fish, to mimic the sizes of different animals that might be taken with a bow.
“I love archery because younger folks are getting into it. They can work in something they can succeed at and make them feel good about themselves. Not everybody can play football or be a cheerleader, but everybody can enjoy archery. It gives them many opportunities to do something besides electronics.” Archery has given Jackson many opportunities to participate in events that raise funds to send terminally ill children on a hunt. He also promotes activities to help disabled children enjoy archery. Since 2017, Jackson has won five state championships. He even borrowed a primitive bow to shoot in one event, only to win first place in not only the primitive class but also the longbow and recurve competitions. In another Howard Hill Tournament, he was shooting against 600 archers from all over the U.S. He won the top award at this meet also. Jackson has won so many tournaments and competitions that he catalogues his pictures and certificates in memory books, which he jokingly calls his “braggin’ rights.” “I love competing,” Jackson stated. “It keeps me sharp. It helps me to focus and be patient, and it improves my strength. I also like winning and keeping my ‘braggin’ rights’!”
. s e t a r t a e r g g n i h c t a h w o N
AlfaInsurance.com July 2020
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Cooperative Farming News
HOW’S YOUR GARDEN BY LOIS TRIGG CHAPLIN
A Curious Garden Friend Peering among the leaves of plants in the garden reveals the goings-on of the insect world often hidden right where we stand. To find a curious-looking mantis is always a treat, as it will likely turn its triangular, bigeyed head and stare straight at us. A praying mantis is named for the prayinglike posture of its two front legs. A solitary hunter, a mantis patiently sits against leaves and stems to ambush any insect with its folded, long-reaching front legs. Although considered beneficial, mantises will eat any insect smaller than they are, including good ones. However, more often than
not, they are helpful eating any that present in multiples, which often means pests. Young mantises will eat soft-bodied pests such as caterpillars and aphids, while adults eat moths, flies and any insect smaller than itself. Mantises are most abundant in the summer, so if you find them in the garden, enjoy their presence. For serious pest control, gardeners can purchase mantis egg cases from mail order companies that specialize in rearing natural enemies for insect control. They are considered fairly successful to use because young mantis hatching in a garden or greenhouse do not have wings to fly away and will get right to work eating problem insects.
SIMPLE TIMES
THE CO-OP PANTRY
Start Fall Tomatoes Now
Although the tomato harvest is at its peak this month, this is the time to set out new plants for harvest in the fall. While indeterminate varieties set out in the spring will fruit in the fall, it takes special care to nurse those big plants through the heat of summer. Some of us would rather just start with new young ones now and raise a new crop with fresh plants. Heat-tolerant Bonnie Plants varieties are often still available at your local Co-op or there is still time to start early maturing varieties from seed. Good ones for summer planting include the earliest maturing heat-tolerant slicers such as Heatwave, Sunmaster, Solar Set and Solar Fire, and just about any cherry tomato.
Refreshing Summer Perennials
Praying Mantis
When shopping for perennials I make a mental inventory of what is already in the garden to choose companions that bloom at various times of the year, especially those that bloom in late summer and fall. Those that bloom in July, August or September offer a refreshing pop of fresh color during the heat. To that end, here is a snapshot of a cluster of perennials that are great for high summer — double heliopsis (Heliopsis helianthoides), Joe Pye weed (Eutrochium maculatum), Philippene Lily (Lilium philippinense) and Turks Cap July 2020
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en whole as a breath freshener like an after-dinner mint. Cut the flower heads from the plants once the seeds are dry, but before they fall. Let them rest on some paper until all are dry and then rub the seeds free from their stems when ready to collect them for storage. I save empty spice bottles to use for storing homegrown herbs. Seeds saved for replanting next year will keep four to five years in an airtight container if kept cool, dark and dry; those I store in Tupperware containers in the freezer and keep dry with silica gel packs.
Still Time for Zinnias
These tall summer perennials make a welcomed show in the heat.
hibiscus (Malvaviscus penduliflorus). These tall plants benefit from staking for support in case of a pounding summer thundershower. Hummingbirds looking for nectar as they fly south in late summer are likely to visit Turks Cap hibiscus, which continues blooming into fall.
Zinnias are one of the most rewarding of cut flowers – they are bright, easy to grow, quick to bloom and long lasting indoors. Lucky for us that there is still time to plant seeds of these beauties for a supply of flowers indoors from late summer and until frost. Seeds can be sown directly in the garden, but must be watered each morning and maybe again in the afternoon until the plants have two to four true leaves. Seeding may be easier to manage by sowing in small pots in a bright spot, but out of direct sun and transplanting to the garden when the seedlings are a few inches tall.
Collecting Dill and Fennel Seeds While the foliage of spring-planted dill and fennel is not nearly as full now, the seeds are ready to harvest. Dill seeds can be ground as a seasoning and are often used whole in making dill pickles. Fennel seeds are a frequent ingredient in Mediterranean foods and can even be eat-
The seeds of dill and fennel are easy to collect and dry in the summer.
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Cooperative Farming News
It’s hard to beat the joy of zinnias as cut flowers.
July 2020
53
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Cooperative Farming News
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PLANT • Plant the following vegetables no later than July 20 to allow time to mature before frost: tomatoes, peppers, okra, com, cucumbers, squash, snap beans, pole beans and lima beans. • Divide and reset Oriental poppies after flowering as the foliage dies. • Plant seed of marigolds, sunflowers and cosmos now for fall blooms. • Plant zinnia seed by July 4 for late blooms in annual border. • Later in the month, plant more basil for combining with those September tomatoes and dill for late pickles. • Replace dead annuals with hardy annual or perennial newcomers.
FERTILIZE • Apply no fertilizers to trees and shrubs after July 4. Fertilizing late may cause lush growth susceptible to winter kill. • Fertilize all container plants frequently because daily watering leaches out nutrients pretty quickly. • Give all tomato and pepper plants and potted flowers a drink of fish emulsion, according to label instruction. • Spread a couple of inches of compost over asparagus beds. Remember to keep the soil moist. • Fertilize zoysia lawns now with a 26-4-12 lawn fertilizer. • Check azaleas and camellias for iron chlorosis (pale green leaves, darker green veins). If necessary, use copper or iron chelate to correct iron deficiency.
PRUNE • Clip the flower stalks off garlic. Once the leaves have turned brown, garlic can be harvested. • Cut back about three quarters of the new growth on thyme plants regularly throughout the summer. • Perennials that have finished blooming should be deadheaded. Keep deadheading spent annual flowers for continued blooms. • Don't pinch mums and asters after mid-July or you may delay flowering. • Prune climbing roses and rambler roses after bloom. • Always be on the lookout for dead, damaged, diseased wood in trees and shrubs and prune as discovered. Summer pruning of shade trees can be done now.
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Cooperative Farming News
WATER • Keep cucumbers well-watered. Drought conditions will cause bitter fruit. • Newly planted trees and shrubs should continue to be watered thoroughly, once a week. Water frequently enough to prevent wilting. • Early morning irrigation allows turf to dry before nightfall and will reduce the chance of disease. • During long dry periods, soak the garden thoroughly once a week; don't just sprinkle daily. Light, frequent irrigation helps only during the period of seed germination. • To keep hanging baskets looking attractive, soak the baskets in a tub of water every few days in addition to the regular daily watering.
• Hot, dry weather is ideal for spider mite development. With spider mite damage, leaves may be speckled above and yellowed below. Evergreen needles appear dull gray-green to yellow or brown. Damage may be present even before webs are noticed. • Keep weeds from making seeds now. This will mean less weeding next year. • Monitor lawns for newly hatched white grubs. If damage is occurring, apply appropriate controls, following product label directions.
ODD JOBS • Check garden centers for markdowns on remaining plants. • Replace mulch as needed.
• Be sure to make arrangements for neighbors to harvest and water your garden while you are on vacation.
• Houseplants, including amaryllis, can spend the summer outdoors in a sheltered location with filtered bright light (not direct sun). Feed regularly.
• Check water hoses while they're under full water pressure. Look for leaky connections. Repair as needed.
• Harvest vegetables frequently.
• Trade out the sprinkler. Where possible, install soaker hoses or a drip-tube system; both deliver water directly to soil.
PEST CONTROL • If you see white butterflies flitting among your vegetables, you'll soon spot green worms feasting on cabbage family crops (cabbage, broccoli, Brussels sprouts). Treat plants with Bacillus thuringiensis, a natural bacterium. Caterpillars consume Bt when they munch on treated leaves and the bacteria kill them. • If you're dealing with flea beetles or Mexican bean beetles on vegetables, dust crops with a pesticide such as carbaryl or spray an organic control like pyrethrum. Be sure to coat leaf undersides. • Apply final treatment for borers on hardwood trees. • Apply second spray to trunks of peach trees for peach borers. • Continue attracting insect-eating birds to the garden area by providing them with a fresh water source. Keep feeders and baths clean. • Fall webworms begin nest building near the ends of branches of infested trees. Prune off webs. Spray with Bt if defoliation becomes severe.
• Don't bag or rake clippings; let them lie on the lawn to return nitrogen to the soil. • Don't let the compost heap dry out completely, or it will not "cook." Turning it to aerate will also hasten decomposition, but things will rot eventually even if not turned. • Start planning the fall garden. • Keep lawns at about three inches to protect from summer heat. • Clean up fallen fruits under trees. • Maintain a three to four inch mulch layer around trees and shrubs to protect them from mower and weed whacker damage. Don't place the mulch too close to the trunk. • Bats help control mosquitoes; attract these friendly mammals with bat houses. • Divide spring and early summer perennials including daffodils, daylilies, iris, etc. and replant the best clumps. Discard the diseased or damaged material, and share any surplus with friends. • Low areas in the lawn may be gradually filled with shallow applications of good topsoil where needed. Avoid temptation to apply a layer of sandy loam over the entire lawn area just because your neighbor does.
If you have any specific lawn and garden questions, please send them to advertising@alafarm.com. July 2020
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Herdsman 1/2 Page
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Cooperative Farming News
THE HERB LADY
BY NADINE JOHNSON
CAT’S CLAW Cat’s claw (Una de Gato) is a woody vine which is found in the jungles of Central and South America. It gets this perfect name because of its claw-shaped thorns. I have seen this interesting and very beneficial plant growing in a fellow herbalist’s garden. It seemed to be very much at home growing in an apparently rotting log. A cousin called me from Goshen. He had attended the wake of a deceased acquaintance. There he saw and chatted with another former schoolmate. This friend was singing the praises of cat’s claw. She had begun to take it for her arthritis. It had provided much relief for her aches and pains. My research has revealed that at least one laboratory test has determined that it is beneficial in the treatment of rheumatoid arthritis as well as osteoarthritis. For a period of 24 weeks, the patients were given the herb and their condition was monitored closely. There was a marked improvement in their morning stiffness and the number of aching joints. Soon after talking with my cousin, my son and daughter-in-law dropped in. I told them the story. Lynn (my daughter-in-law) replied, “That’s what John Day (John R. M. Day, MD) told me to take while I was taking chemotherapy. He said it would prevent my white blood count from dropping which would have prevented treatments for a period. It worked.”
Cat’s claw is considered a world-class herb. It has the ability to boost the immune system at the same time it is relieving aches and pains. I have mentioned John Day before and here is more about him. He is the son of my longtime employer, Jane M. Day, MD. John was 3 years old when I became his mother’s office nurse. Long ago, I began to consider him “one of my children.” John and I share a strong interest in the use of herbs and other alternatives. He retired from a 20year practice of general, vascular and trauma surgery in 2001. He now has a holistic medicine consultation practice in Crestone, Colorado.
The Herb Lady Nadine Johnson
For Information on herbs or to order Nature’s Sunshine Products: P.O. Box 7425 Spanish Fort, AL 35677 or njherbal@gmail.com
Accepts Checks and Money Orders
July 2020
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Cooperative Farming News
SIMPLE TIMES B Y S U Z Y M c C R AY
THE CO-OP PANTRY
Sweet Canning Memories My heart was pounding almost in rhythm with my stomach churning as I walked across the dusty concrete of the Blount-Oneonta Agri-Business Center. I tried to act nonchalant. I had brought three halfpint jars of jelly and entered them in the Blount County Fair that Sunday afternoon after church. Judging took place that Monday night and early Tuesday, and we were allowed into the fair as it opened that Tuesday at 5 p.m. Why was I so nervous? Nobody had known I entered anything and nobody would know if I didn’t win
a thing … as a matter of fact, I really didn’t expect to win anything on my first year of entering … but there is always hope! It was the late 1900s and jelly making was just one of the many homestead activities I’d been working on for almost two decades. What got me interested in entering the fair was an article a fellow reporter at the Gadsden Times had written about his own jelly experiences. Darrell Norman was the distinguished-looking suitand-tie-wearing reporter who covered the same capJuly 2020
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ital murder trials, county commission meetings and So, I piggy-backed on Darrell’s accomplishments, crimes in DeKalb County as I did in Blount and St. Clair, and that’s how I found myself wandering through the but his weekend – usually Sunday – columns told a bookcase shelves at the county fair hunting my jelly! different story! One little jar had a yellow honorable mention ribbon! In them, an overall-wearing Darrell rode the back Then another jar featured a second-place ribbon! But roads of Alabama (and further north on each year’s that last jar, clear sparkling apple jelly, sported a blue annual several-state yard sales) driving his beloved ribbon as pretty as I’d ever seen! Volkswagen bus with windows rolled down and beard Somewhere here is a 35 mm color photo of my three flowing in the wind, writing about the little everyday jars of jelly lined up on a kitchen table sporting their things we too-often take for granted, but which form three ribbons when I was able to bring them home later the very foundations of our Southern world. that week! To top it off, I WON $7 in premium money I was in awe of Darrell and knew him only through that I didn’t even realize I would get! I was ON FIRE! his writing (although we later became true friends!) … Darrell’s article is pasted inside the cover of the but his column one week stirred a small flame within 1997 BACKWOODS HOME ANTHOLOGY: The Fifth Year. me that gradually exploded into a There’s been many other triyearning fire. umphs and disappointments in my He explained that jelly making life and Darrell’s since that long-ago One little jar had a was in his “genes.” time and both of us retired from the yellow honorable He explained about his Grandgrind of writing for daily newspamention ribbon! Then daddy, “in a time when most men pers years ago. He lives a few counleft the kitchen exclusively to the ties away, but neither of us ever lost another jar featured a women, my Granddaddy John was our love for all things back-to-thesecond-place ribbon! land and all- natural … as I write this the family jelly maker. He grew But that last jar, clear I can hear Mack tilling in the garden grapes and apples and peaches and pears, and he picked as many even now … and even at our age we sparkling apple jelly, blackberries as he could get. He planted two new apple trees just sported a blue ribbon turned most of them into jelly.” this spring and the new grape vines Darrell never learned for certain we planted last year are flourishing! as pretty as I’d ever why his Granddaddy made the jelly, I stopped entering jelly in the fair seen! but he suspected it was because he a few years ago because I sell jelly in liked “all things sweet” and the only the small general store on our farm. way he could get jelly as sweet as he wanted was to So I guess now I’m considered a “professional.” make it himself! This past summer I was required to renew my cer“In one of my earliest memories of Granddaddy, he tification with the Alabama Cottage Food Law that is standing over the wood stove – dressed in overalls details what methods you can use and what is lawful and a work shirt buttoned up to the neck, stirring a big in the state. My first course, taught by Extension Serpot of steaming jelly.” vice Food Safety and Quality Regional Agent Angela His Daddy didn’t inherit the jelly-making gene (it Treadaway, now six years ago, gave me the assurance must have skipped a generation), but his Mama car- I needed to make sure I am providing a quality product ried it on. for our farm customers. In the particular year of the article, Darrell said I don’t think anything will ever give me quite the he found enough wild muscadines on a vine near his thrill of those little ribbons, blowing in the slight country home “to nearly fill the lunch bucket Daddy breeze and hanging on those jelly jars at my first enused to carry to the coal mines.” One of those shining tered county fair! jars of deep purple muscadine jelly was what he en“See I give you every seed-bearing plant that is upon all the earth, and every tree that has seed-beartered in the fair that year. While he too tried to act like nothing special was ing fruit; they shall be yours for food. ... These will be going on, he could hardly wait to get to the jelly exhibit food for you.” Genesis 1:29. that first night of the fair. “My preserves and apple jelly had failed to place, (Suzy and her husband Mack strive to live a simple but my tiny jar of muscadine jelly was wearing a blue life on a small homestead in Blount County. She can ribbon. I was as tickled as any kid who won a stuffed be reached through their Facebook page or at suzy. mccray@yahoo.com) tiger on the midway that night!” 62
Cooperative Farming News
HOWLE’S HINTS B Y J O H N H OW L E
The Wood THE HERB FARMER Master
HOW’S YOUR GARDEN SIMPLE TIMES
Start Cutting
“Dost thou love life? Then do not squander time, for that is the stuff life is made of.” Ben Franklin
The aroma of freshly cut pine logs as they are cut into planks and beams is a pleasing smell. Once the wood is cut to the specified thicknesses and stacked for seasoning, the process of sawmilling your choice timber can save you a lot of money over buying the lumber at box stores and lumberyards. In addition, you can have the wood cut to your desired lengths and thicknesses depending on the structure you plan to build.
Last winter, I cut some large pine trees, which we cut into log lengths ranging from 16 to 20 feet long. Recently, we enlisted the help of our local Wood master, Kenny Benefield, for sawing the logs into 1 and 2 inch cuts of lumber for the construction of an extension on our hay barn. Benefield has been sawmilling logs into lumber for over 20 years, and his Woodmizer sawmill is pulled behind a 3/4 ton Ford truck. Using a 22-horsepower, gasoline-powered Kohler engine, the mill can handle logs up to 40 inches in diameter. Hydraulics power the lift arms to hoist the log on to the cutting platform, and hydraulics also power the mechanism that flips the log for every 90 degree turn until you are left with a large, perfectly square beam. Out of this beam is where you get your lumber cuts.
THE CO-OP PANTRY
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Kenny Benefield’s son, Charlie Benefield, uses a log peavey to roll the log onto the lift arms of the mill.
This log is ready to be processed with the large band saw of the mill.
Benefield is 81 years old, and he had a heart attack last October and a stroke last November. Today, he only works two to three hours at a time, but he says running the mill gives him something to look forward to and stay active. We had approximately 3,000 board feet from the logs we had milled.
ing narrow strips of wood that were left over from the sawmilling scrap pile, lay cross-strips every 5 feet or so for the next layer to be stacked on. These narrow strips allow air to flow through the stacks helping the lumber to dry out and not rot or mold. If the stack is stored outside, you can place cross planks on top of the entire stack and screw roofing tin to the top of the stack to
Storage and Preservation Once the boards have been cut, it’s now time to store them to prevent rot and insect damage. Typically, you can space two concrete blocks at six-foot intervals with a cross plank over the top of each block. Next, stack your first layer of lumber. Here’s where I add a couple of steps. Take a large push broom and remove loose sawdust from the stack of lumber. After that, I spray the lumber down with a product called Tim-bor, which can be ordered online through Amazon. This is a water-soluble, inorganic borate salt with insecticidal and fungicidal properties to guard against wood-boring pests. Not only does the product prevent fungus and mold from growing, it is useful against termites, powder post beetles, carpenter ants and timber beetles. I’ve also been told that it prevents carpenter bees from creating damage. Once the insect ingests the borate salt, it shuts down their digestive tract. Once you sweep, spray, flip the lumber and do the same to the other side, it’s time for the next run. Us64
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Kenny Benefield takes the top cut off the log.
Once Kenny Benefield makes a cut, he walks the cutter back to start position.
keep the rain off. If you are stacking the lumber in a covered shed or barn, this last step won’t be necessary.
Future Uses In our case, the sawmilled lumber will be used to create an extension on a hay barn, but we ended up with enough lumber to build a small house. If stacked and stored properly, the excess lumber should be good for years to come. If you are building a hay barn or any wooden structure on the farm, typically you can use treated wood for any points contacting the ground. Some people use discarded power poles and some use treated four-by-six post beams for starting from the ground. The sawmilled lumber can be used for beams, rafters, plates, lathing and bracing as well as walls and floors. Sawmilled lumber is considerably cheaper than buying from retailers and the quality is top grade. The prices range around $200-$300 per thousand board feet of lumber and some mill operators may not have a transportable sawmill meaning that you would have to haul the logs to their operation for cutting. If possible, find a mill operator that has a transportable, portable saw mill. This July, if you find yourself just milling around, pick out some large, choice pine trees that are straight
Kenny Benefield makes the last board cut out of the log.
and free of knots for saw milling. You’ll find plenty of projects that this lumber will be useful for, and it’s a satisfying feeling doing construction projects with timber that comes off your own place.
Sweep and spray the lumber with Tim-bor to protect from mold, fungus and wood-boring insects.
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THE MAGIC OF GARDENING
Grow More, Give More First, I want to tell you about a new program Extension is developing for home gardeners called “Grow More, Give More.” Then I have some tips about bitter cucumbers, squash and their relatives that will help you avoid this problem. The Grow More, Give More initiative is a program designed to encourage gardeners to share their bounty with those in need by growing a little extra to give away. A group of Alabama Extension horticulture agents and Extension Master Gardener volunteers are promoting community-based gardening in 2020. How It Will Work: Extension agents will develop and distribute teaching videos and kit plans for growing vegetables at home. For example, to grow tomatoes in a 5-gallon bucket, Extension will suggest supplies needed, where to place, when to plant and how to maintain it. The same will be true for other crops such as beans, 66
Cooperative Farming News
greens, cucumbers and peppers. Plans for large containers, raised beds and in-ground garden rows will also be addressed. Information will be delivered via a variety of platforms. Brief online tutorials via videos on the Alabama Extension website (see link address below). Resources and information are available on the Extension website (www.aces.edu). One-on-one assistance through the Master Gardener help line at 877-252-4769 and through your local county Extension office whose number you can find on the Extension website. Also, you will want to visit and “Like” the Alabama Smart Yards Facebook page at this web address: https://www. aces.edu/go/growmorefacebook. Plans are still being finalized on the Give More aspect of the program, but people who grow more than they can use are encouraged to share with neighbors or donate to a local food assistance effort.
B Y T O N Y G L OV E R Contact your local county Extension office to ask about how you can participate in the Give More part of the program. So, let’s get growing! Whether a backyard garden is a new interest or you have experience, we have answers for your garden. Check out short training videos to help get you started at this web address: https://www.aces. edu/go/growmorevideos. If you are a new gardener, you need to know the information that follows about bitter fruit. If you are an experienced gardener, you have likely experienced this problem, but the information here can help you avoid the issue in the future. About this time each year when the days get long and extremely hot, the enthusiasm of having a vegetable garden sometimes starts to wane. You might say the weather adds to our stress level. What is true for us is also true for garden plants. Most years after we have had our first few harvests of cucumbers and squash, we find the fruit will sometimes become very bitter. The bitter taste of squash and cucumbers comes from a natural organic compound called cucurbitacin (I can’t pronounce it either). It may surprise people that plants do not always want to be eaten. Some of these plants not only do not like being eaten but they actually try to do something about it by making themselves taste bad. I often hear people talking about abandoning the use of chemicals and eating and using only “natural” things. However, we need to remember that not everything in nature is good for you and some things are downright dangerous. That is the case with this compound which can cause severe stomach pains or even worse. On the plus side, there is the warning to avoid eating them when they become bitter. Only the bitter compound is unsafe to eat. If the fruit are extremely bitter you might as well pull the plant up and start again because they will not likely become “unbitter.” If the fruit are only mildly bitter, there may be hope depending on how stressed and what has caused the plant stress. One myth you may believe is that planting cucumbers near cantaloupes will make the cantaloupes bitter. Although many members of the cucurbit family can cross-pollinate, this will not affect the taste of the cantaloupes or other cucurbit family members. If cross-pollination occurs between members of this plant family, the seed but not the plant flesh are affected. In cucumbers and squash, bitterness is very common and can be caused by several factors. The most likely reason is plant stress. The problem tends to be worse when extremes exist. Extreme heat, cold, drought
or excess water, lack of plant nutrients or even extreme pest and disease pressure can bring on a problem. If you can identify and correct the stress soon enough, the plant may stop producing the excess amounts of the bitter compounds. Most often, by the time you know about the bitterness it is too late to correct and it would require more time and labor to plant again. These type crops should be planted monthly anyway to assure continual harvest. If you find you have some mildly bitter cucumbers, it helps to know the bitter compound is usually more concentrated in the stem end rather than in the blossom end of the fruit. Also, the skin tends to accumulate these compounds more than the flesh. Therefore, if the fruit is only mildly bitter, you should peel the fruit by starting at the blossom end of the fruit and cut off a couple inches near the stem end. Wash the knife frequently to avoid spreading the bitter compounds to other fruit. Happy gardening and hang in there through the dog days of summer because cooler weather will eventually reduce your stress and the stress on your garden vegetables. July 2020
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FOOD SAFETY
Okra Okra Okra Who doesn’t love okra fresh from the garden in the summer or from the farmers market? Did you know that okra is also in the same family as cotton, cacao and hibiscus (Malvaceae or Mallow)? One difference, however, is that it is high in soluble fiber, even though that comes from the mucilage that some people think of as too slimy. Perhaps you have noticed the hibiscuslike flowers that grow from the tall, upright okra plant. Usually just five to six days after flowering, the young seed pods are harvested for eating, plucked when they are 2 ½ to 3 ½ inches long. (Quick tip: If you’re an okra grower, try harvesting these tender pods two to three times a week to increase the yield.) Originating from Africa, okra now grows widely throughout the hot, southern portion of the United States, peaking in July and August. It is considered a warm, seasonal vegetable. Once you’ve had enough fresh, Southern-style fried okra, preserve those precious pods by freezing, drying, pickling or canning them. Handle okra pods carefully, as they will turn brown or black if bruised. Discard any bruised pods when selecting for preserving. If you have sensitive skin, then you may also want to wear cotton gloves while handling okra to protect your hands from the small spines on the plants and pods, which can cause an allergic reaction in some individuals. All of the following ways of preserving okra can be found on the National Center of Home Food Preservation website https://nchfp.uga.edu/ or our website at www.aces.edu under pickled products. Please be sure to follow USDA recipes when preserving any type of low-acid food such as vegetables and meats. If you have a recipe that your mother or grandmother used before the year 1994, 68
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you are using outdated recipes and they need to be updated. Botulism is a very real bacteria that can form in home-preserved vegetables so please follow only USDA-tested recipes to prevent it.
Canning Okra Okra is a low-acid food for canning purposes, so it must be canned with a pressure canner to ensure the safety of the final product. Using a proper pressure canning process and the recommended process times, okra can be canned by itself or with tomatoes. Directions for canning okra call for tender young pods to be washed and ends trimmed, then left whole or cut into 1-inch pieces. Okra should only be canned as a hot pack, with preheating the pods. Even though the instructions indicate the cooking liquid can be used for covering the pieces in the jars, you might prefer to have fresh boiling water to use in filling over the pieces in the jars. This helps reduce the mucilage and keeps the liquid in the jars clearer after canning.
Pickling Okra Well-known throughout the Southern states, pickled okra makes a great, tangy snack. As with pickled products in general, pickled dilled okra contains enough vinegar in proportion to solid food that the previously low-acid food becomes acidified. Unlike okra by itself, which is a low-acid food, properly acidified foods like pickled okra can be safely processed in a boiling water canner. When pickling, use commercially prepared vinegar with 5% acetic acid to be sure to achieve adequate acidification. Do not alter vinegar, product or water proportions in a recipe or use vinegar with unknown acidity. Use only recipes with tested proportions of ingredi-
B Y A N G E L A T R E A D AWAY
ents. There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulism bacteria.
Freezing Okra Freezing okra is simple. Follow the blanching instructions for the size of your pods to optimize quality in storage. Then quickly cool and drain pods, pack in freezer bags and remove as much air as possible, seal and freeze quickly. For short term freezer storage, you can wash and dry your okra and fast freeze – place whole pods or sliced 1-inch pieces out on a baking sheet in a single layer and freeze for about two hours then remove from baking sheet and place in freezer storage bags or containers and remove all the air to prevent freezer burn and use within six months.
Drying Okra Drying okra is also a simple process. To have a nicer product that doesn’t turn an ugly brown, it’s best to blanch for four minutes whole then dry well and cut up or split in half lengthwise to dry. Then follow your dehydrator directions for how long to dehydrate. Some recipes say not to blanch but your final product will turn brown and not hold its color as well. Your final product, whether done in a dehydrator or an oven at home that will register 140 degrees, will be tough and brittle but when rehydrated will look just like fresh okra, wonderful in soups and other dishes that have a lot of moisture.
Pickled Dilled Okra Yield: 8 to 9 pints • 7 pounds small okra pods • 6 small hot peppers • 4 teaspoons dill seed • 8-9 garlic cloves •2 /3 cup canning or pickling salt • 6 cups water • 6 cups vinegar (5%) Wash and trim okra. Fill jars firmly with whole okra, leaving one half of an inch headspace. Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water and vinegar in large saucepan and bring to a boil. Be careful when preparing this vinegar solution because if you get a good whiff of it you will choke or get strangled – it’s pretty strong. Pour hot pickling solution over okra, leaving one half of an inch headspace. In water bath canner, process the pickled dilled okra in pints 10 minutes. Let set for at least a week before trying so the flavors will blend.
Think Safety Preserving okra might be a creative process, but it’s most important to think “safety.” Follow USDA-tested recommendations. Creating your own canning procedures and recipes could result in a hazardous product, since the pH of raw okra is above 4.6 which is perfect for the growth of botulism if not preserved correctly. USDA recommends using any of the products you preserve at home in a year for best quality. For more questions on food preservation, please contact your local county Extension office or one of our Food Safety and Quality Agents for the latest info on safe preserving methods and recipes. You can contact me at treadas@aces.edu or 205-410-3696 or go to our website at www.aces.edu or connect with our Facebook page at www.facebook.com/acesfoodsafety. July 2020
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FROM PASTOR TO PASTURE
Plan Ahead
Storms have been brewing for the last several years in various sectors of U.S. agriculture, but for the last few months, the winds have really begun to blow and the seas have become turbulent among those who make their living in animal husbandry. No one has felt the effects more than our cattlemen and ranchers (especially cow/calf operators), dairymen and pork producers. In the current environment, even chicken farmers (broilers and layers) are feeling the pain, as are fruit and vegetable produce farmers who cannot harvest their crops. Social media is full of chatter about the price discrepancies between retail prices and what growers are getting for their animals on the farm. Sad to say, pigs and chickens are being euthanized, eggs are not being hatched, milk is being dumped, and cows and stockers are being backlogged on farms and in feedyards. There is nowhere to take the animals and products to sell at 70
Cooperative Farming News
a price that is equal to or greater than what it costs to produce them. However, for many, the sale price (minus the costs of production) is a producer’s income for the entire year! Row crop farmers, and I am not one, have their own problems, but their challenges are somewhat unlike those in animal husbandry. It may not be profitable, but it is possible to bale and hold cotton. They can temporarily store most nuts, beans and grain in hopes for better prices within the next year. What one cannot do is continue to hold live animals on the farm where they require feed, water, space, care, treatment and other resources on a daily basis – especially when the next crop of offspring have already been born or are on their way – or for the dairymen, the next milking is coming this afternoon! Sad to say, the media is also full of the misguided ideas and fallacies that people have about animal hus-
BY GLENN CRUMPLER bandry and farming in general. One of my favorites on Facebook said: “I don’t know why farmers that have cows don’t just give them away during the shortage. All they have in them is air, water and grass, and all that is free.” Another favorite I cannot quote word for word, but it said something to the affect: ‘Why don’t farmers just sell us some meat from the farm? They have plenty of it.” That sounds simple – so simple. Right? For years, we have sold packaged meat cuts and cattle on the hoof for processing off the Cattle for Christ farm. We have never been able to sell as much as we would have liked to for several reasons. First of all, until the recent shortages in the meat departments of grocery stores, few people – even in the South – have deep freezers large enough to hold a half or whole beef as we did in the past. Instead, we eat out or buy what we want for the week from the grocery store. This trend, along with a lesser desire to eat leftovers, is what first encouraged feedyards and processors to grow smaller carcasses and showcase portion-size cuts and packages in boxed beef. When my brother Steve and I were growing up and we were able to get a sirloin, it hung off both ends of a platter! Unless you raise your own or purchase a cow for butcher, you cannot find steaks this size anymore! Another reason why selling beef off the farm has been difficult is that few people in the past have been willing to spend the money to pay for a half or whole beef at one time. It has been easier to spend what you want to spend on the cuts you want for the week than it has been to write one $1,500-$2,000 check for the entire cow and the processing fees. The third reason why selling beef off the farm is more difficult than people realize has to do with health regulations. We can only legally sell to the public live cattle on the hoof. If a cow is sold and divided into quarters or halves at processing, the relative portions must have been owned by the buyers while the animal was still alive and evidence must exist to prove this. The animal must also be processed at a USDA-inspected custom processing plant. Each package of meat has to be stamped “For Customer Use Only. Not For Sale.” To sell packaged meat from the farm on a retail basis, the live animal and the entire processing must be inspected at a USDA-approved facility, by a USDA Inspector. It is illegal for a farmer or rancher to sell packaged meat any other way. To sell retail, we are also required to have our own retail inspection brand name, or we must use the retail inspection brand name of the processor, which they may charge extra for. Every retail package must include the contents and weight of the package.
With the current shortage in the meat departments of grocers, some uninformed consumers expect to go to the farm and just pick up a grain-fed steer. The problem with this goes back to all of the other challenges we have already discussed, plus some additional ones. If a farmer does not have slaughter cattle either already presold or is pretty certain that he will be able to sell them at just the right time that they finish, he will most likely not have any on feed. He will instead have sold them before they got to the size and age to feed out. A grain-fed steer needs to be on feed an average of 120-170 days or longer, depending on the size they are at weaning and the size they need to be at harvest. Nobody can afford to spend hundreds of dollars to feed out a steer when they may or may not be able to get their money back. The chance of someone coming along at just the right time looking for a grain-fed steer off the farm is just too slim, especially before the current shortage. This shortage is not a shortage of cattle, it is a shortage of cattle being processed! Grass-fed beef offers a little more flexibility for both the farmer and the buyer, especially if only ground beef or other leaner cuts are preferred. For the average beef producer who does not intentionally raise grass-fed
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beef, cull cows and bulls will produce only ground beef. projected average for the truckload. I say all this to say that the U.S. cow/calf producers To have the greatest chance of getting the more tender cuts from grass-fed beef, the meat would need to come (the lowest on the food chain in the beef cattle industry) from a 15-20-month-old heifer that perhaps did not con- do all we can to produce the highest quality, healthiest ceive and needed to be culled by the producer. However, and safest beef products in the world for our consumfor farmers who target the grass-fed market, steers are ers. For most progressive breeders, this is our priority, often retained at weaning and grown out specifically but we are at the mercy of every other level of the induson grass until they are 1,100-1,200 pounds. You will not try (especially the packers). We are also penalized by unfair trade practices that likely find a steer that meets this criterion from a farmer who had not planned ahead to sell a steer specifically to allow imports of cattle and meats into the U.S. from countries who produce inferior, less regulated products someone looking for a grass-fed carcass. As I write this, choice boxed beef (price from proces- at a fraction of the cost that we have invested in ours. sor to retailer) is $461.40 (3.5 times what it was just three These hundreds of thousands of imported cattle, in adweeks ago), up from $223.49 at dition to the billions of pounds the same time period last year. of imported beef cuts, flood our If you want to purchase farmmarkets and keep our farm pricFed cattle prices (fat cattle ready to process from the feedyard) are es low and our ability to be profraised beef directly from the itable unattainable – all while only 98.18 cents per pound, down farm, and I encourage you prices at that market are at refrom $1.20 per pound at the same to do so, plan ahead and do time last year. cord highs. If you want to purchase Prices for our “value addyour research. farm-raised beef directly from ed” feeder steers are down the farm, and I encourage you to from $1.55 per pound in 2018 and from $1.50 per pound last year, to $1.16 per pound do so, plan ahead and do your research. Build a relationthis year ($307 per head decrease from 2018 and $270 ship with the farmer or rancher. Talk with prior customdecrease from 2019), all while packers are charging ers about their past experiences. Purchase a freezer. grocers and restaurants more than double what they Talk with a processor about the various cuts and cutwere at the same time last year. Part of this increase is ting orders that you will have to choose from. Ensure the passed on to the consumer and the rest is taken away meat is fast frozen before you pick it up, and feel free to from us – the cow/calf producers. Every day we hold call me if you have any questions. I write this article every month to encourage you and backlogged cattle on the farm, the more dollars we lose. The same is true for feedlots to a degree, but we are the to offer you the eternal hope, peace and life found only in only sector that has little or no input on what we are paid Jesus Christ. I also try to apply some of the unchanging truths of God’s written Word to everyday life on the farm. for our animals. Keep in mind that for our calves to qualify as “value This article is different, but I hope that it helps you to be added,” they have to be castrated and healed, dehorned better prepared and that you help others to be the same. if needed and healed, dewormed at least twice, vacci- Harder times could be on the horizon, but because HE nated for various diseases and viruses at least twice, lives, we can face tomorrow. He is our strength, our weaned and fed for at least 60 days post weaning, and hope, our refuge and our salvation! He loves and cares 1-8Pg_AnchorPkg_CustomEggCartons3.pdf 4/10/20 12:27 PM be within roughly a 50-pound range1 up or down of the for you!
CATTLE FOR CHRIST INTERNATIONAL, INC.
Glenn Crumpler, President
Cattlemen helping you take the Gospel and love of Christ around the world. 334-393-4700 (Home). 4125 CR 636 Enterprise, AL 36330 334-333-4400 (Mobile) www.CattleforChrist.com 2 Corinthians 5:15 e-mail: glenncrumpler@cattleforchrist.com 72
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The Co-op Salutes our Troops! Happy 4th of July from all of us at AFC!
USE TOGETHER AND
ENJOY THE BOUNTY *vs. unfed plants over a growing season when using both Miracle-Gro® soil and plant food as directed.
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coming soon! This booklet will have cattle sales right at your fingertips!
To advertise your cattle sale with us, contact Wendy McFarland 334-652-9080 mcfarlandadvantage@gmail.com 74
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THE CO-OP PANTRY B Y M A RY D E L P H
It is hard to believe that it is time to think about ways to use up the late summer and early fall harvest’s bounty. Everything from apples to zucchini will be ready to cook or can in the next few weeks. Of course, in this column, we will check out several delicious recipes for eating well during this season. - Mary
Fruit Dip 2 (8-ounce) blocks cream cheese, softened 1 (7.5-ounce) jar marshmallow crème Juice of 1 orange (about 3 Tablespoons) Assorted fruit, for serving In a large bowl using a hand mixer, beat together cream cheese and marshmallow crème until no lumps remain, then stir in orange juice. Refrigerate until ready to serve, at least 1 hour. Serve with fruit. Note from Mary: Good fruit for this recipe: apples, grapes, cantaloupe, pears and my favorite - strawberries. Of course, strawberries are at their peak in spring, but can usually be found in the produce section at your local market at any time. Pineapples, like strawberries, are usually available as well.
Zucchini & Cheese Drop Biscuits ¾ cup shredded zucchini 1 ½ teaspoons salt, divided 2 ½ cups all-purpose flour 1 Tablespoon baking powder ½ cup cold butter, cubed ½ cup shredded cheddar cheese ¼ cup shredded part-skim mozzarella cheese ¼ cup shredded Parmesan cheese 2 Tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry 2 Tablespoons minced fresh basil or 2 teaspoons dried basil 1 cup 2% milk Heat oven to 425 F. Place zucchini in a strainer over a plate; sprinkle with ¼ teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry. In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes and basil. Add milk; stir just until moistened. Drop by scant 1/3 cupfuls onto a greased 13x9-in. baking pan. Bake until golden brown, 22-26 minutes. Serve warm. Note from Mary: These go beautifully with breakfast, soup or just about anything you can think of. Best if served with a dab of butter on top while they are still hot.
Fried Green Tomatoes ½ cup vegetable oil 4 large green tomatoes 2 cups all-purpose flour 2 eggs, beaten Salt and pepper, to taste Heat vegetable oil in a large skillet over a medium-high heat. Slice tomatoes ¼ inch thick. July 2020
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Place flour in a small bowl. Dip tomatoes into the eggs, then dredge the tomatoes in the flour. Fry the tomatoes in the oil for approximately 2 minutes; flip the tomato and fry on the other side another 2 minutes. Sprinkle with salt and pepper.
Southern Cabbage 1 head of cabbage 2 Tablespoons butter 2 Tablespoons olive oil ½ teaspoon salt ½ teaspoon seasoning salt Fresh black pepper 1 ½-2 cups chicken broth, may use water instead
Heat the oven to 400 F. Line a sheet pan with foil and coat with cooking spray. Place the carrots in a single layer on the baking pan. In a small bowl, mix together the olive oil, honey, salt and pepper. Pour the honey mixture over the carrots and toss to coat. Place in the oven and bake for 25-35 minutes or until carrots are tender and browned. Roasting time may vary depending on the size of the carrots. Remove from the oven and serve immediately, sprinkled with parsley if desired.
Cut cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips. In a large pot, add butter, olive oil, salt, pepper and cabbage. Add in chicken broth and toss. Bring to a boil over medium-high heat. Cover and reduce heat to medium low. Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook. Note from Mary: I strongly recommend that you use the chicken broth and not substitute water. It makes all the difference, bringing a recipe from good dish to an awesome one.
Pear Bread Honey Roasted Carrots 1 pound small carrots, peeled and trimmed 2 Tablespoons olive oil 2 Tablespoons honey Salt and pepper, to taste Cooking spray Optional garnish: chopped parsley
3 large eggs, room temperature 1½ cups sugar ¾ cup vegetable oil 1 teaspoon vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 4 cups finely chopped, peeled ripe pears (about 4 medium) 1 teaspoon lemon juice 1 cup chopped walnuts In a bowl, combine the eggs, sugar, oil and vanilla; mix well. In another bowl, combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). Spoon into two greased 9x5-in. loaf pans. Bake at 350 F for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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Salsa Verde 2 pounds tomatillos, husks removed & washed 6 jalapeños 4 garlic cloves 1 medium-large onion 2 / 3 cup fresh cilantro leaves 2 teaspoon salt Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400 F oven for about 15 minutes, turning all over halfway through roasting time. Peel the garlic, deseed and rough chop the jalapeño, and peel and rough chop the onion. In a food processor, add all roasted ingredients, plus cilantro and salt, and pulse until all ingredients are chopped and desired consistency is reached. Note from Mary: Tomatillos can be a bit sticky when husked, so you may want to put them in a bowl of warm water and let them sit about 5 minutes, then rinse thoroughly.
Squash Stuffed with Wild Rice 4 medium acorn squash (about 22 ounces each) 3 Tablespoons olive oil, divided 1 package (6 ounces) long grain and wild rice mix 2 1/3 cups vegetable or chicken broth 1 teaspoon rubbed sage 1 teaspoon dried thyme 2 celery ribs, chopped 1 medium onion, chopped ¾ cup dried cranberries ½ cup coarsely chopped pecan halves, toasted 2 Tablespoons minced fresh parsley Heat oven to 400 F. Cut squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes. In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, fry celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove
from heat. Stir in rice mixture. Fill each squash half with about ½ cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.
Stir Fried Lettuce 1 teaspoon soy sauce 1 teaspoon sesame oil 1 teaspoon rice wine or dry sherry ¾ teaspoon sugar ½ teaspoon freshly ground white or black pepper 1 ½ Tablespoons peanut oil or other neutral oil 4 scallions, cut on the diagonal into 1-inch pieces, divided 3 cloves garlic, thinly sliced or smashed ½ medium head iceberg lettuce, cored, outermost leaves discarded Kosher salt, to taste Core your lettuce and discard the outer leaves. Tear the inner leaves into 4-inch-wide pieces. In a small bowl, combine soy sauce, sesame oil, rice wine or sherry, sugar and pepper; set sauce aside. Heat a wok OR 12-inch skillet over high heat. Add peanut oil, half of the scallions and garlic, and cook until garlic is golden, about 5 seconds. Add lettuce and stir-fry until lettuce softens slightly, about 1 minute. Drizzle in sauce and cook until lettuce is just coated with the sauce, about 1 minute. Season with salt, divide between 4 bowls while lettuce is just tender and still bright green, and garnish with remaining scallions.
Tomato Sandwich Sliced white bread Sliced tomatoes Mayonnaise Salt and pepper Put mayonnaise on your bread slices. Place sliced tomatoes on the mayonnaise, salt and pepper, eat and enjoy! Note from Mary: This is about the most Southern thing that I can think of. I suggest serving with a nice glass of cold sweet tea. It is also simple to add lettuce and bacon, and turn it into a BLT. July 2020
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ONE SERVING
7g
Protein
ENDLESS
BENEFITS.
Gluten free
Cholesterol free
Good source of heart healthy fats
The
Peanut Institute
19
vitamins and minerals July 2020
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What’s happening in U S A
ANTI GRAS July 3, 2020 Alexander City - Town Green at Russell Crossroads 9:00 a.m. - 3:00 p.m. Call 256-773-4370 WWI PHOTO EXHIBIT July 3, 2020 Gulf Shores - Fort Morgan State Historic Site 9:00 a.m. - 3:00 p.m. Call 251-540-7127 GRAND BAY WATERMELON FESTIVAL July 3-4, 2020 Grand Bay - Odd Fellows Park Admission Friday: 3:00 - 7:00 p.m. Saturday: 8:00 a.m. - 4:00 p.m. Call 251-865-3456 CRAPE MYRTLE SHOW July 3-4, 2020 Wetumpka - Jasmine Hill Gardens and Outdoor Museum Call 334-328-8917 JULY 4TH ANNUAL BOAT PARADE July 4, 2020 Alexander City - 255 Kowaliga Marina Call 334-857-2111 THUNDER ON THE MOUNTAIN July 4, 2020 Birmingham - Vulcan Park & Museum - 9:00 p.m. Call 80 205-933-1409 Cooperative Farming News
SMITH LAKE PARK INDEPENDENCE DAY FESTIVAL July 4, 2020 Cullman - Smith Lake Park Admission 9:00 a.m. - 9:00 p.m. Call 256-739-2916 SHOALS SPIRIT OF FREEDOM CELEBRATION July 4, 2020 Florence - McFarland Park Call 256-740-4141 ANNUAL SAND MOUNTAIN POTATO FESTIVAL July 4, 2020 Henager - Henager Town Park 10:00 a.m. Call 256-657-6282 U.S. SPACE & ROCKET CENTER JULY 4TH EXTRAVAGANZA July 4, 2020 Huntsville - U.S. Space & Rocket Center - 9:00 p.m. Call 256-837-3400
Fort Payne - True Adventure Sports Admission - 10:00 a.m. - 1:00 p.m. Call 256-997-9577 WORLD CHAMPIONSHIP DOMINO TOURNAMENT July 10-11, 2020 Andalusia - Andalusia Kiwanis Fair Complex - Registration at 6:30 a.m. Game begins at 8:00 a.m. Sweepstakes drawings: Saturday at 7:00 p.m. Call 334-222-5830 BATTLESHIP RUGBY 7s TOURNAMENT July 11, 2020 Mobile - USS Alabama Battleship Memorial Park - Admission 8:00 a.m. - 4:00 p.m. Call 1-800-GANGWAY WILD CAVE TOUR July 11, 2020 Fort Payne - Wild Cave Tours Admission - 3:30 - 6:30 p.m. Call 256-997-9577
INDEPENDENCE DAY 1776 July 4, 2020 Montevallo - American Village Admission 11:00 a.m. - 9:00 p.m. Call 205-665-3535
2020 BLUE MARLIN GRAND CHAMPIONSHIP OF THE GULF July 15-19, 2020 Orange Beach - The Wharf 4:00 - 10:00 p.m. Call 256-997-9577
OPP 4TH OF JULY CELEBRATION July 4, 2020 Opp - Frank Jackson State Park Call 334-493-2122
ROCKET CITY SUMMER FEST July 16-18, 2020 Huntsville - U.S. Space and Rocket Center - Admission Call 256-837-3400
OXFORD FREEDOM FESTIVAL July 4, 2020 Oxford - 401 McCullers Lane 8:00 a.m. - 9:30 p.m. Call 256-839-2660 PRATTVILLE INDEPENDENCE DAY CELEBRATION July 4, 2020 Prattville - Pratt Park Call 334-595-0850 4TH OF JULY ON THE TENNESSEE RIVER July 4, 2020 Scottsboro - Goose Pond Colony Resort - 6:00 - 10:00 p.m. Call 800-268-2884 ORIENTEERING CLASS July 9, 2020
ALABAMA DEEP SEA FISHING RODEO July 16-19, 2020 Dauphin Island - 515 Lemoyne Drive Call 251-277-7079 SMOKE ON THE MOUNTAIN July 16-19, 2020 Union Springs - Red Door Theater 7:30 p.m. Sunday: 2:30 p.m. Call 334-738-8687 SADDLE UP FOR ST JUDE July 17-18, 2020 Tuscumbia - Gardiner Farm Co. 1 Underwood Road Friday: Noon - Midnight Saturday: 7:00 a.m. - Midnight Call 256-383-0377
W.C. HANDY MUSIC FESTIVAL July 17-26, 2020 Florence - Various Locations Call 256-766-7642 CAPITAL CITY SHAPE NOTES SINGING July 18, 2020 Montgomery - Old Alabama Town 10:00 a.m. - 3:00 p.m. Call 334-242-4076 SUMMER ANIMAL ENRICHMENT July 18, 2020 Montgomery - Montgomery Zoo Admission - 10:00 a.m. - 2:00 p.m. Call 334-625-4900 LIONS LAKE MARTIN CHARITY POKER RUN July 18, 2020 Alexander City - Ridge Marina Admission - Registration at 8:30 a.m. 8:00 a.m. - 5:00 p.m. Call 256-472-5665 FLOAT YOUR BOAT July 18, 2020 Pinson - Turkey Creek Nature Preserve - 10:00 a.m. - 3:00 p.m. Call 334-242-4076 ROLLING ON THE RIVER July 18, 2020 Rogersville - Joe Wheeler State Park Call 256-247-5461 MONROE COUNTY HEALTH FOUNDATION SUMMER FIESTA July 21, 2020 Monroeville - 613 Golf Drive 7:00 - 11:00 p.m. Call 251-593-5899 ROCK CLIMBING ADVENTURE July 23, 2020 Fort Payne - True Adventure Sports Admission 12:30 - 4:30 p.m. Call 256-997-9577
JULY FEST July 25, 2020 Vina - Fire Station 10:00 a.m. - 10:00 p.m. Call 256-356-9661 MUSIC AT THE MANSION July 25, 2020 Tuscumbia - Belle Mont Mansion 3:00 - 5:00 p.m. Donations accepted Call 256-381-5052 ZIP LINE July 25, 2020 Fort Payne - True Adventure Sports Admission 3:00 - 5:00 p.m. Call 256-997-9577 35TH ANNUAL SOUTHEASTERN WOODCARVING SCHOOL AND EXPOSITION July 31 - AUGUST 2, 2020 Wetumpka - Wetumpka Civic Center Class fees vary Friday: 9:00 a.m. - 5:00 p.m. Saturday: 8:00 a.m. - 5:00 p.m. Sunday: 8:00 a.m. - 1:00 p.m. Visit - centralalwoodcarving.com
Call 334-872-8058 PINEY CHAPEL AMERICAN FARM HERITAGE DAYS August 1-2, 2020 Elkmont - 20147 Elkton Road Admission Friday: 9:00 a.m. Saturday: 7:00 a.m. Call 334-872-8058 SUMMER FLOWER SHOW August 1-30, 2020 Wetumpka - Jasmine Hill Gardens and Outdoor Museum Admission Friday & Saturday: 9:00 a.m. - 5:00 p.m. Sunday: Noon - 5:00 p.m. Call 334-263-5713 FUTRAL ARTIFACT SHOW August 1-31, 2020 Opelika - 804 Columbus Parkway $2.00 donation 8:00 a.m. - 3:00 p.m. Call 334-821-5823
BAYOU LA BATRE KAYAK CLASSIC August 1, 2020 Bayou La Batre - City Docks Admission Call 251-824-4088 SPORTSPLEX KIDS TRIATHLON August 1, 2020 Opelika - Opelika Sportsplex Admission Transition and body marking is from 6:00-7:00 a.m. Pre-race meeting at 7:15 a.m. Triathlon begins at 7:30 a.m. Call 251-824-4088
COTTON PICKIN' BBQ COOK-OFF July 24-25, 2020 Hartselle - 110 Railroad St. SW Call 256-247-5461
156TH BATTLE OF MOBILE BAY COMMEMORATIVE DAY August 1, 2020 Dauhphin Island - Historic Fort Gaines 9:00 a.m. - 5:00 p.m. Call 251-861-6992
CHILTON COUNTY ARTS FESTIVAL July 25, 2020 Clanton - Clanton Conference & Performing Arts Center Call 205-245-9441
TRUE CRIME WALKING TOUR OF OLD CAHAWBA August 1, 2020 Orrville - Old Cahawba - Admission Archaeological Park - 10:00 a.m.
“What’s Happening in Alabama” Policy The AFC Cooperative Farming News publishes event listings as space allows, giving preference to agricultural events of regional or statewide interest and those that are annual or one-time events. The magazine assumes no responsibility for the accuracy of information submitted for publication and advises calling ahead to confirm dates, locations, times and possible admission fees. To be included in the calendar, send listings to: Cooperative Farming News Calendar of Events P.O. Box 2227 Decatur, AL 35609 -oremail to Calendar of Events at subscribe@alafarm.com *Please include name of event, where it will be held (both town and physical location), a phone number for more information, and an email or website.* *Event Listings must be received at least two months in advance and will be accepted up to a year in advance.*
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