Grow It Local and Reap the HarvestPlan of Work

Back to Plans for the County

Letcher County CES

Title:
Grow It Local and Reap the Harvest
MAP:
Small Farm Agriculture
Agents Involved:
Shad Baker (Michael Mullins), Nanette Banks, Snap Assistant, Crystal Smith, Lee Adams
MAJOR PROGRAM 1:
Local Food Systems
MAJOR PROGRAM 2:
Home & Consumer Horticulture
MAJOR PROGRAM 3:
Commercial Horticulture
Situation:
Letcher County has depended upon a coal-based economy for over a century. That has led to a loss in vocational agriculture and the related infrastructure and knowledge base. The county also suffers from poor dietary habits and elevated levels of diet-related disease. Recognizing the correlation between diet and disease, many county and state-level specialists have advocated consuming fresh fruits and vegetables. One way to accomplish this is through promotion of local food production, farmers markets, and a certified kitchen to utilize local produce. Given that the county is over 90% forested, timber and non-timber products have the potential to greatly increase small farm agriculture receipts for local people.
Long-Term Outcomes:
Clients will have improved health

Clients will raise local produce

Agriculture will increase in importance to the local economy

Disease Levels will drop

Timber and Non-timber products will increase

Certified Kitchen will be in operation
Intermediate Outcomes:
Clients will put knowledge gained from Extension programs into practice by using recommended Forestry and Horticultural practices

Clients will increase fruit and vegetable consumption

The number of farmers seeking access to equipment, master loggers, soil testing, etc. will increase

Certified Kitchen will be completed
Initial Outcomes:
Requests for horticultural information will increase

Clients will value local food products and take steps to produce these crops

Farmers Market attendance and sales will increase

Increase in master logger or woodland owner participation

Increased demand for horticulture workshops

Planning for Certified Kitchen will advance
Evaluation:

Initial Outcome: Certified Kitchen will be planned and Farmers Market will expand

Indicator:

Method: Observation, General Survey

Timeline: July 2017 - June 2020


Intermediate Outcome: Certified Kitchen will be completed and Farmers Market will be used irregardless of grant support

Indicator:

Method: Observation and markets sales survey

Timeline: July 2017 - June 2020


Long-term Outcome: Certified Kitchen will be in use and serving local produce to clientele, farmers market will have permanent place in community, horticultural crops will be diversified and receipts will reflect a stable and growing industry in horticulure/silvaculture

Indicator:

Method:

Timeline:

Learning Opportunities:

Audience: Producers

Project or Activity: Horticultural Workshops, (Fruits, Vegetables, & Herbs), Greenhouse Production

Content or Curriculum: UK publications/Powerpoints, GAP Training, Woodland Owner Short-course, Master Logger Trainings, Pesticide Certification Trainings,

Inputs: Publications, Demonstrations, Shared-Use Equipment, grants/donations for certified kitchen

Date: July 2017 - June 2020


Audience:  General

Project or Activity:  Seed, Soil, & Savings

Content or Curriculum:  U.K. Pubs & Powerpoint

Inputs:  Agents & Assistants

Date:  2017 - 2020


Audience:

Project or Activity:

Content or Curriculum:

Inputs:

Date:



Success Stories

Produce Safety Gains Importance

Author: Shad Baker

Major Program: Local Food Systems

When someone gets sick from eating a cantaloupe or a head of lettuce, it is quick to hit the news and social media. This is a concern to consumers and producers alike. For the consumer it elicits fears of illness or death. For the producer, thoughts tend towards legal action and bankruptcy. Neither is good. Though the US agriculture industry boasts one of the safest food supplies in the world, more can be done.The University of Kentucky Cooperative Extension Service and agents in Letcher County

Full Story
Back to Plans for the County