Situation

Breckinridge County is 44% cropland, producing forage, soybeans, corn, and wheat. However, Breckinridge farmers are following the national trend by adding vegetable production for personal and commercial use. The variety of quality fresh produce is limited in the county.  Racial and ethnic residents have relied on family and friends to grow vegetables that are not available in local stores. 

Educational Response and Target Audience

When a regular cattle and forage client called about mustard green (specifically “tender greens”), the ANR Agent rose to the occasion. The client was expected to maintain a family tradition of growing and distributing greens to friends and family. He is one of the of minority farmers in the community.  Breckinridge County has 2.0 % of minority population, of which not many are classified as farmers.  Like all farmers, the younger generation is left to continue the farm, or at the very least, carry on traditions of the family, such as, growing the best produce whether it is sweet corn, or tomatoes or in this case, greens. 

The ANR agent conducted farm visits, provided resources from the Commercial Vegetable Production Guide, and communicated regularly (including photos). The client took home a step by step ‘to do’ list of tasks that he needed to complete by the 'target sign of the moon', by the instructions of the retired KSU Small Farm Assistant. 

Outcome

The client took a soil sample. Using the information that Extension provided and agent input, he located and selected space with adequate water holding capacity. Within 15 days after preparing the soil and planting, a luscious field of greens was photographed. Upon visiting just before harvest, the field was inspected for insects, diseases and possible sites of organic matter contamination from wildlife and those areas were marked for non-food harvest. The family went through step by step on how the greens are harvested, how they are handled and processed including freezing techniques. Every step was in line with all food handling and preparation recommendations that Extension outlines. 

Greens were harvested and prepared to be served for the county Farm Safety and Health Community Event and KY Proud meal. The dish that was prepared with the greens was a huge hit; many commented that they could eat greens like this every week. We may have opened a new market for this family, but at least we know now that the Commercial Vegetable Production Guide is highly accurate and that greens can be grown, prepared and enjoyed by many. 

FYI- Fruit and vegetable production in Kentucky increased from $28.7 million to $50 million between 2012 and 2017 (UK Ag Economics).