Small Lot Farming/Food Production
Environmental Awareness
Harned, Bowling
Local Food Systems
Beef
Horticulture, Consumer and Home
Nutrition and Food Systems General
More and more we are being asked about materials and information on growing small plot crops and small numbers of animals for home consumption. This is especially true in our local urban environment. Many times those requesting the information have never grown much if anything in the past but are concerned about food safety and being more self reliant going forward. Many of these people are also concerned about reducing or eliminating pesticide usage on their food and more natural and organic food production. And working to make some of these practices legal within the city limits. The majority of Kentucky agriculture is produced on small farms. Over the past 20 years, the College of Agriculture through Animal and Food Sciences, the Center for Crop Diversity and the Food System Innovation Center have contributed to improving access to local, healthy food by training and certification of farmers, gardeners, and food entrepreneurs. Food processing can begin with washing produce, home baking or home canning and evolve to commercial production. The local food movement contributed to the increase in farmers markets (160 in 110 counties with 2,700 vendors in 2019). Source: https://www.kyagr.com/marketing/farmers-market.html
More people will be producing at least some of their own food at home, whether in the city or on small plots located otherwise.
Increase or maintain access of locally produced foods based on sales and/or % or redemption of alternate payment programs
Increased sales or profits and/or reduced risk of selling food
Increased the amount and/or variety of locally grown or processed foods
Those who gained the initial knowledge below will begin to produce the type of food that they are interested in for themselves and their families.
Use Extension resources to make decisions related to food production and food safety
Earn certification(s) to distribute or sell raw and processed foods
Apply marketing opportunities and alternate payment programs learned through Extension
Sell locally grown and/or processed foods
Those who participate will gain the knowledge and skills required to produce food as they are wanting to in the urban area or on small lots in more rural settings.
Recognize required food safety practices
Describe proper food safety handling and processing
Interpret local, state and federal regulations for food safety, food processing, marketing and sales
Initial Outcome: More people will be producing/preserving more of their food at home
Indicator: Increased request/participation for programming on food production/ preservation
Method: Surveys, follow-up with program participants, word of mouth
Timeline: annually
Intermediate Outcome: Participants will begin to acquire certifications in food safety and sell locally grown/processed foods
Indicator: Increased number of people raising food at home, increased vendors at local farmers market
Method: Personal contacts, word of mouth, observation, surveys
Timeline: annually
Long-term Outcome: Increase in amount and variety of locally produced foods and increase in locally produced, safe food sales
Indicator: Increase in local products for sale at local food outlets and farmers markets
Method: surveys, farmers market reports, observations
Timeline: annually
Audience: Urban/small lot owners
Project or Activity: Backyard and small level poultry production
Content or Curriculum: How to produce eggs and meat from small backyard/urban flocks
Inputs: Extension agents and specialists, facilities, demonstration materials and equipment
Date: 2020-21 and possibly every 2-3 years beyond that
Audience:
Project or Activity: Goat and sheep production on a small scale
Content or Curriculum: Adapt available material to apply to small scale production
Inputs: Extension personnel, KY State specialists, local producers, facilities, demonstrations
Date: 2020 and every few years afterwards
Audience: Kentucky food Producers, farmers market vendors, entrepreneurs
Project or Activity: Home Based Microprocessing, Food Preservation
Content or curriculum: Microprocessing program, Food preservation publications, Ball Blue Book
Inputs: Extension specialists, Ky Dept of Agriculture, Ky Dept of Health and Family Services (food safety branch)
Date: Annually
Audience: Farmers Market Vendors, Entrepreneurs, Farm Market Managers, Chef/Restaurant operators, Wholesale Buyers, Kentucky Food Producers
Project or Activity: Food safety certification training (i.e. PBPT, GAP, FSMA), State required training for farmers market sales, payment transactions, pricing and/or advertising
content or Curriculum: Farmers Market Manual, PBPT , GAP, FSMA program training materials
Inputs: Extension Specialists, ky dept of ag, ky dept of health and family services (food safety branch)
Date: Annnually
Author: Lori Bowling
Major Program: Local Food Systems
The farmers market in Boyd County opened the 2020 season with many extra guidelines for operation for both vendors and customers due to the Covid-19 crisis. Many customary market operations had to be adjusted to adhere to these guidelines to offer a safe shopping environment for the market customers and the farmers.However, the market sales were not hurt as bad as were expected due to customers staying away from crowds and gatherings. The market saw an increase in local ven