SPRING 2021
In this issue
M A G A Z I N E
Keeping Ranches in the Valley, Why You Need Chickens & More!
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IN THIS ISSUE Buck ‘N Dave’s Eggs...........................................6 Top 5 reasons our family keeps chickens...8 Researching livestock integration................ 10 Colostrum’s contribution to your farm...... 11 Buy, eat, live, better.......................................... 14 Community through online market........... 16 Ensuring farms, ranches survive.................. 18 Five ways to find local foods........................ 20 Spring is coming and weeds will grow..... 22
MAGAZINE How did you like this issue of Agriculture Magazine? Do you have any ideas you’d like to share with us for our next issue? Let us know. Send comments to: Ravalli Republic, 232 West Main, Hamilton, MT 59840 or editor@ravallirepublic.com. Cover photo courtesy of Dan and Sari Kerslaker.
Agriculture Magazine is published by the Ravalli Republic & Missoulian Newspapers, divisions of Lee Enterprises Jim Strauss, Publisher Perry Backus, Associate Editor Kathy Kelleher, Darin Holland & Joe Weston, Sales Agriculture Magazine is copyright 2021, Ravalli Republic.
232 W Main, Hamilton, MT 59840 ravallirepublic.com
Page 4 - Agriculture Magazine, Spring, 2021
PHOTO COURTESY OF JOHN VACHON, FARM SECURITY ADMINISTRATION
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Agriculture Magazine, Spring, 2021 - Page 5
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Page 6 - Agriculture Magazine, Spring, 2021
PHOTOS COURTESY DAVID WHITMOYER, BUCK ‘N DAVE’S EGGS
Egg-cellent news from local egg producers DAVID WHITMOYER, Buck ‘N Dave’s Eggs
Sustainability as defined in the dictionary is the avoidance of the depletion of natural resources in order to maintain an ecological balance. Modern farming is taking a turn towards sustainability and utilizing the majority of organic matter to maximize profits in small to large operations. With the depletion of farming ground and fewer farmers coming up in the ranks, modern farming is having to adapt or be pushed out. Ironically, two Montana born cowboys are incorporating that into their free-range egg farm here in the Bitterroot Valley. Buck ‘N Dave’s Eggs main production revolves around their GMO Free, free range eggs produced from their laying hens. Hens are allowed free range of their 2,500 square foot
barn along with a two-acre pasture facing the Bitterroot River and the west side of the Bitterroot Valley every day. The birds are free to eat any bugs, grass, or gravel and dirt that they want, which are all natural in a chicken’s life and essential in a quality egg. Eggs are collected by hand every day from 1,000 Rhode Island Red chickens and transported to the wash room. In the wash room every egg is inspected by a Montana Department of Livestock Certified Egg Grader and Candler, pushed through the washing machine, and cleaned on its way to being packaged and labeled for stores. The facility is a refurbished dairy barn that was once run by the Lewis family in Corvallis. Buck Lunak and David Whitmoyer, the owners, saw an opportunity and space at the Lewis Ranch to save money and use an existing facility to help start their business, instead of going out and buying
Agriculture Magazine, Spring, 2021 - Page 7
land and constructing new barns. “Thankfully, Jeff, JJ, and the rest of the Lewis family agreed to have us aboard, they were very happy to see something happening with the old free stall barn, especially something in the dairy industry,” Lunak explains. “It’s all a part of how we are trying to be more sustainable, more natural, and less wasteful.” It seems to be a winning combination so far, a dairy man who no longer has use for his facility on that scale, and two young entrepreneurs who want to provide their community with a quality and healthy egg, who just needed a shot! Sustainability comes in other forms on the farm as well. The hens produce waste in the form of manure, which is gathered and stocked piled a few times a year, then sold to local farmers and gardeners to help build their soil and crop ground. The business also utilizes farmers scrap for feed. Lettuce and greens that would be otherwise thrown in the dumpster are trucked to the farm and fed to the hens in the pasture, greatly reducing landfill space and providing the
birds with needed natural greens 12 months out of the year! This is Buck ‘N Dave’s Eggs approach to business as they move towards their second year of production. “We strive for the least amount of waste possible in our operation, what we have or produce usually goes towards something that will help us make a profit in the long term,” says Whitmoyer. A great strategy for a new business in the agricultural sector, make money by being innovative and diverse. As fewer than 2% of all egg producing operations in North America are free range, Buck ‘N Dave’s Eggs is breaking from conventional poultry operations and putting their own spin on things: feeding alfalfa and letting their birds outside to roam on pasture and be as natural as a chicken can be, are just a couple of the steps they are taking to providing a natural environment, all leading to a healthier, happier hen, and a much better and higher quality egg. AG
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PHOTOS COURTESY OF BEAR FRISBIE
Top 5 reasons our family keeps chickens BEAR FRISBIE Creator at Growing Up Montana
In 1918 the USDA printed an article that stated “Uncle Sam Expects You To Keep Hens and Raise Chickens.” It was a civic duty to provide for your family by raising chickens for eggs and meat. The Department of Agriculture gave several reasons to have your own flock but here are my personal reasons to keep chickens.
#5 Chickens are the perfect gateway animal into homesteading. Maybe you’re not ready to dive in head first by milking a cow twice a day or raising pigs. If this sounds like you, then chickens are the perfect way to dip your toes. They are easy to care for and add a very tangible connection between your food source and you. #4 Eggs...of course! What an amazing way to provide a protein source for your diet. Think of all the things you can
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do with eggs! In my very best Bubba Gump voice - Fried Eggs,
many things cuter than baby chicks. They are easy and fun
Eggs Over Easy, Deviled Eggs, Egg Salad Sandwich, Dippy
to raise. Never fear, there is a lot of easily accessible informa-
Eggs. Ok, ok...you get the picture!
tion on raising chicks. You can begin at the local feed store for knowledgeable staff and reference materials. And the number one reason we keep a flock of chickens is because it is the perfect amount of responsibility for the kids. The world needs a lot more kids empowered by responsibility. What better way to help our next generation grow. Chickens help them learn the connections between mankind, land, nature, life and providing for their family and community. Uncle Sam says...errr said, “Even the smallest back yard has room for a flock large enough to supply the house with eggs...They require little attention - only a few minutes a day.” I have provided five reasons why our family keeps chickens - the way I see it you have zero excuses to keep your own. Well, except maybe covenants - so check into those first! AG
#3 Chickens play a crucial part in our gardening. There is a beautiful symbiotic relationship between the chickens and
Bear is a full- time wife, mom, lover of all things ranching,
our family. We feed the chickens many of our leftovers and
and a real estate agent. She spends free time documenting her
scraps to reduce the amount of waste we create and in turn,
family life through photography and writing using various social
the chickens create the most wonderful compost for our gar-
media platforms. Her instagram account has 13,000+ followers
den soil in the form of POOP!
from all over the world in which she connects with people who
#2 Chicks...need I say more? I mean honestly, there aren’t
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March 2017
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4-H leade Manged intensive grazing Sugar beet history Raising hogs and more!
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M A G A Z I N E
A special publication by the Ravalli Republic. Look for the next issue June 2021!
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Researching livestock integration AMY C. HUTTON Livestock Research & Local Food Coordinator, Western Agriculture Research Station
Livestock has been integrated into crop production systems for most of the Bitterroot’s agriculture history, contributing soil fertility, residue breakdown and essential weed control to our farm systems. Expanding crop production enterprises by incorporating livestock is a tried and true method for diversifying farm income and conserving resources. However, integrated systems come with unique risks and burdens including crop damage, pathogen exposure, high labor demands and usually some unexpected chaos! I’d experienced a bit too much of that chaos myself when I decided to develop a research project on integrated livestock systems at the Western Agricultural Research Center in Corvallis (WARC). After six years of attempting to incorporate my own sheep, poultry, and hogs into various fruit and vegetable production systems - making many mistakes in the process - I had a taste of the complexities at play and the questions needing answers. We have spent the last two seasons at WARC exploring these questions and investigating the effects of livestock on food safety, weed control, and soil health within fruit and vegetable production. The primary focus of our project is researching the pathogen risk posed by fresh manure in close proximity to produce and results have been encouraging. Removing all animals from crop production areas three, six, or even nine months before harvest can provide a simple solution to these food safety concerns and it is the solution recommended by most regulatory agencies like the National Organic Program. While highly effective at mitigating risk, maintaining such a long time interval also disrupts most livestock management strategies, and negates many weed and pest control benefits. I want my sheep grazing when the weeds are growing, I want my poultry foraging when the bugs are hopping, and I want to bring them all in from the orchard before there is significant snow and ice to contend with! By collecting bacteria samples in weekly time intervals, we have been able to track pathogen numbers in study plots across three types of orchard systems. Trends from years one
and two show bacteria numbers rising in the first two weeks after manure is deposited and then dropping off quickly in the following two to four weeks. While our sample size and number of replications are not large enough to extrapolate to other Bitterroot orchards with any level of certainty, these promising trends do indicate that it is possible to safely
PHOTO COURTESY AMY HUTTON, WESTERN AGRICULTURE RESEARCH STATION
integrate livestock during the growing season. Managing for optimal animal health with balanced nutrition, frequent pasture rotations, and ample space, shelter, and shade all reduces the chances of introducing problematic species of bacteria in the first place. Additional factors that appear to affect pathogen persistence in these systems include: soil organic matter, ground cover (bare soil or vegetated), and irrigation type (drip, spray, or flood). If you have, or are hoping to create, an integrated livestock system on your farm or ranch, we would love to hear from you. We love working with Bitterroot producers on testing for pathogens, planning new enterprises and trouble-shooting farm problems. It is also very helpful to hear about your successes and innovations, so please get in contact if you have any suggestions. Learn more on our website or contact Amy at amy.hutton1@montana.edu..AG
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PHOTOS COURTESY BURNT FORK VETERINARY CLINIC
Colostrum’s contribution to your farm MAGDALENA NIEDERMEYER DVM Burnt Fork Veterinary Clinic
As spring and the birthing season are beginning in full force, it seems a good time to address colostrum and its seemingly magical properties. While it is common knowledge that colostrum is one of the most important compo-
nents of a newborn calf/lamb/kid/foal’s successful start to the world, practical management of colostrum intake is definitely more complex. This article will explore why colostrum is so essential, as well as exactly how to provide its necessary immune properties realistically on the ranch. While newborn humans also receive a sort of colostrum
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in the first hours after birth, human babies have already received a fair amount of protection against infection during gestation. In contrast, our domesticated farm animals rely much more heavily on that golden “first milk,” as their placentas are not designed to facilitate passage of the same maternal infection protection during pregnancy. The need for colostrum is universal for our production animals, as is the limited time window when the “infant’s” intestines are able to absorb those protective antibodies. Adequate and timely colostrum intake significantly decreases risk of illness and increases long-term production potential. The intestine will close to maternal antibody absorption between 24 and 48 hours after birth. It’s important to note that, while there is no hard and fast cut-off time for colostrum absorption, the absorption does decrease over time, starting about 2-4 hours after birth, which is why it’s recommended to get colostrum into newborns as quickly as possible. In calves, optimal colostrum intake is “7.5-10% of calves’ body weight in the first 2 hours of life” (Large Animal Internal Medicine). Foals “must receive
colostrum within the first eight to 12 hours of life in order to absorb the antibodies” (American Association of Equine Practitioners). For lambs and kids, “the newborn needs to receive 10-20% of its body weight in colostrum, preferably 3-12 hours after birth” (Sheep, Goat, & Cervid Medicine). These are the recommended timings for ideal colostrum intake, but what do you do when it’s simply not happening? If the issue is that the newborn is not suckling/nursing, and you are proficient with placing an esophageal feeder tube, that is a great option. If not, you can always contact your veterinarian to help pass a tube and get the colostrum in quickly, as well as to assess what is preventing the newborn from suckling with gusto. What should you give these newborns that can’t, or won’t, nurse? If the mare/cow/doe/ewe is producing quality colostrum (aka she’s healthy and has the quantity available) and you are able to milk out, that is likely the best colostrum for the newborn. It can also behoove producers to milk out available colostrum from other dams on the farm, as that can be used in a pinch (and the antibody protection
will likely be similar because of the shared environment). Freezing extra colostrum is an option; just make sure to only freeze and thaw once to decrease degradation of the IgG. Real colostrum is the best option for newborns, and for this reason, producers will sometimes get colostrum from neighboring farms, and even cross-species, using quality cow colostrum for kids/lambs. Be cautious, though, as sharing with a neighboring farm could accidentally introduce disease that your farm doesn’t have. If you do use this option, strongly consider heat-treating the colostrum to decrease the risk of disease transmission. What if natural colostrum isn’t an option? The options for replacing colostrum are extremely diverse, and an important distinction is the difference between colostrum “replacers’’ and colostrum “supplements.” In terms of commercial options, the short answer is that you want the ones labeled “replacers.” The longer answer is that the difference between the two products lies in the amount of antibody, or IgG, found in the product. To be defined as a replacer, the product must contain at least 100 grams IgG (for cattle, I would recommend looking for the ones that contain 150 grams IgG if you can find them); because of the higher amount of antibodies, these are likely more beneficial, even if they are slightly more expensive. For calves, finding species-specific products is fairly simple; there are a fair amount of calf bovine-derived colos-
trum products on the market, and sticking to replacers (vs. supplements) will give you the best long-term results. For sheep and goats, I surveyed the veterinarians of the American Association of Small Ruminant Veterinarians (AASRP) for their experience-based opinions on the best commercial replacers, as there is not any commercially available colostrum derived from small ruminants. Land O’Lakes, Lifeline Rescue Lamb & Kid Complete Colostrum Replacer, and CL Ewe Replacer have been used with success as commercial products options in sheep and goats if natural colostrum isn’t available. Both of these products are derived from bovine colostrum, and the general consensus was that the best colostrum is still kid/lamb’s dam’s colostrum. No matter what method you use, the most important point of the immune-boosting of colostrum is to get it safely administered to your newborn farm animals as soon as possible. But if you miss this method, this doesn’t mean it doesn’t still have beneficial effects. In addition to its immune properties, colostrum also contains a hefty amount of nutrients and research has suggested that it continues to benefit the juvenile animals long after that early window of IgG absorption. While colostrum intake at 48 hours may not be quite the miracle elixir it was earlier in the newborn’s life, its nutrients will still pack a good punch and are not to be underestimated! AG
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Buy, eat, live better BY JENNIFER MURILLO SNAP-Ed Program Manager
Springtime is here, at least that’s what the calendar says. So, are you ready to Buy Eat and Live Better? Did you know you have a free resource called Buy Eat Live Better (also known as SNAP-Education) right here in the Bitterroot Valley all year round? Yes, it’s true. Buy Eat Live Better is a free, fun, and accessible nutrition education program offering classes and resources all year long. Buy Eat Live Better supports Montanans with low income in making the healthy choice the easy choice through a dual focus on nutrition and physical activity education and partnering with local and statewide organizations to improve policies, systems, and environments that support healthy behaviors. Would you
like to talk about garden produce, tasty meals, recipes, cooking methods? Please consider using this beneficial program. At Buy Eat Live Better, we currently offer free virtual and in-person classes through a weekly series or a one-time nutrition class. A local instructor leads interactive lessons to help you stretch food dollars through budgeting, selecting, preparing and eating delicious, nutrient-rich foods. We focus upon easy meal planning and identify easy ways to eat all five food groups. No cooking experience is necessary to attend these classes. Beginners to well-practiced home cooks are all welcome to attend. We also promote physical activity as an additional tool to promote a balanced life and prevent chronic disease. You may have already heard about the Ravalli County Extension
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WINter Wellness or Bike, Walk, Roll, and Win challenges. These are enjoyable and beneficial incentive programs to keep moving your body daily. In Buy Eat Live Better classes, we like to highlight the Montana Harvest of the Month, and this month is grains. Did you know that wheat, rice, oats, corn (cornmeal), amaranth, buckwheat, teff and barley are considered grains? There are two types of grains to look out for: whole grains and refined grains. Whole grains differ from refined and enriched grains because they consist of the entire grain: bran, endosperm and germ. All of these parts together make a healthier grain option. The outer layer called the bran contains fiber. The center of the grain, called the endosperm, contains mostly carbohydrates and some protein. The innermost center, the germ contains minerals, vitamins and healthy fats. Making sure at least half of the grains in your diet are whole grains may help with weight management
and prevention of diabetes, heart disease and other chronic disease. I encourage you to expand the variety of whole grains you eat this spring. Try out this delicious Garden Veggie Frittata that features a whole grain, quinoa: https://iframe.msuextension.org/NEP/default.cfm?getid=6302 If you’re interested, our Buy Eat Live Better program has a variety of free recipes, tips and tools. Take a look at our website, Facebook, or Pinterest pages for inspiration on spring or holiday meal planning as Easter and Cinco de Mayo draw near. We invite you to please contact MSU Ravalli Extension and SNAP-Education at 215 South 4th Street Suite G, Hamilton at 406-375-6609 or jmurrillo@rc.mt.gov to learn about Buy Eat Live Better classes, schedules and resources. AG
Rocking L Alpacas May shearing event When Erv and Mo Lischke moved from Northern Virginia to Victor in 2006 they brought 11 alpacas and three llamas with them to establish the Rocking L Ranch. Over time, the herd has grown to its present size of 37 furrys. Alpacas are gentle and curious animals and, because of that, we welcome visits by folks of all ages. Alpacas have individual personalities and are fun to be around. In addition to individually scheduled visits, the Ranch sponsors two open houses each year: one on May 22, 10 a.m.-4 p.m., when the alpacas are shorn. In addition to seeing the shearing there will be demonstrations of knitting, weaving, dying and spinning. And… free hot dogs and hamburgers, too. The second open house is in December
and has a Christmas theme. The Rocking L Ranch is located at 1760 Red Crow Road, Victor. Rocking L also has a ranch store with goods made from alpaca fleece including yarn, rovings, and finished products such as socks, hats, gloves, area rugs, scarves, ornaments, and stuffed animals. Visit our webpage at www.rockingalpacas.com or call 406-642-3085. AG
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PHOTO COURTESY OF O’HARA COMMMONS
Cameron Rolle with Odd Fellows’ Bakery and Sweet Belly Farms brings weekly orders from Salmon, Idaho.
Rallying community through an online local foods market at the O’Hara Commons ALY REYNOLDS AmeriCorps VISTA, Community Food & Agriculture Coalition
Recently we caught up with Samantha O’Byrne, founder of the Hamilton nonprofit The O’Hara Commons, about the huge success of her newly added online Local Foods Market. “We designed this market to be like a local foods grocery store experience,” Samantha explains, as vendors provide a variety of produce, meats, baked goods, and dairy products. Customers drive up every Thursday to be hand-delivered goods they purchased online. Alternately, customers can shop at the online storefront Sunday through Wednesday, giving the community plenty of opportunity to do their week’s grocery shopping. Since opening in October, the market has seen on average 70 orders a week and $44,200 in gross sales. The online Local Foods Market began out of plans
to expand on the already existing Wednesday Afternoon Farmers Market, which operates from June through September. Samantha and her team had plans in place to add a winter market to follow the summer market, increasing local food access to her community year-round. However, Covid-19 hit and caused plans to shift at the O’Hara Commons. Samantha and her team transitioned to planning for an online model, and they eventually secured funding to install a walk-in fridge to make this model possible. Despite the setbacks and difficult year, The O’Hara Commons saw huge success in both their Wednesday Afternoon Market and eventually in the opening of their online market. The Wednesday Afternoon Market opened with strict Covid-protocols to keep everyone healthy. “Rather than this having a negative effect on our attendance, in 2020 we saw our foot traffic almost double over the previ-
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ous season!” Samantha also shared that community members would often line up an hour in advance, with up to 40 people waiting in line. The support from the community was further displayed in the opening of the online Local Foods Market, as 350 customers are now registered with the online platform. “I have been in this community since 1998. I ran a garden shop for 13 years and then expanded it into what the O’Hara Commons is today. I know a lot of people in the community because of this. However, of the 350 customers, I only know half of them. So it’s really opened up to a new audience,” Samantha reports. SNAP participants are among this audience served through the market. Samantha has seen the number of SNAP participants nearly double since offering an online market in conjunction with the summer market. The O’Hara Commons also proudly offers Double SNAP Dollars (DSD), where SNAP participants can double their benefits on fresh, local produce. “The extra food that we have been able to get into the community through DSD has been amazing. And people are always shocked when I tell them we match their SNAP benefits up to $20, giving them the opportunity to purchase even more vegetables,” she said. Samantha explains how the online platform has been a huge success for her customer base, making it a convenient way to access local foods year-round.
To ensure the online market’s success, Samantha sought out mentorship from near and far. She reached out to a group that attempted to establish a local food co-op in Hamilton, and they shared with her their lessons learned. A google search also connected Samantha with Red Hills Farm Alliance in Florida, who have been operating an online market for over 10 years. She is so grateful to all the mentorship she received from these individuals; it gave the market extra support to get off the ground. “We didn’t throw all this time and resources at it to watch it fail. We sought out this mentorship to help us do it right, to help it be sustainable,” she said. Sustainability has been a major focus of the online Local Foods Market. All growers were given the guarantee that the online market will be functioning through March of 2022. “This guarantee is to give them the safeguard and security that we will be a venue for them, and they can plan for a bigger season if they want to, knowing they have us to depend on,” Samantha expresses. The market is happy to provide a year-round service to its growers, helping them build a stronger network of customers to depend on. The online Local Foods Market is a win for growers and customers alike. The market’s success is a snapshot of a community coming together to build a more resilient local food economy in Hamilton, Montana. https://www.theoharacommons.org/ AG
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Bitter Root Land Trust
PHOTOS COURTESY OF DAN AND SARI KERSLAKE
Ensuring farms, ranches survive EMY ROYCE Bitter Root Land Trust
It was sunny and warm. The perfect day for a huckleberry lemonade, conversation, and “big gun sprinklers” to keep the rhythm of the afternoon. It was an unusual break from daily chores on Kerslake Ranch, east of Stevensville. Sari Kerslake and her mom, Julie, were in between irrigation sets. The land they’re irrigating was conserved in 2013 by Hattie Farrell, a Burnt Fork legend who ran the ranch with her late husband, George, since 1963. Back then it was a dairy, evolved into a beef cattle operation, and is now the base of operations for the Kerslake Ranch. OVERCOMING OBSTACLES Before this 93-acre ranch was conserved, Sari and her husband, Dan, were leasing Hattie’s place and a few other fields to grow grass hay. Over many years, they developed trust with Hattie, at first working hard, leasing the land, and then becoming friends. “She began to trust us after we had
worked the land those 5 years. And that’s how it all started,” recalls Sari. The average age of a Montana rancher is 60 years old. The Kerslakes were less than half that age at the time. Land is expensive, and in high demand. Finding and financing land would prove to be nearly insurmountable barriers. As Sari puts it, “We looked terrible on paper. We had no money, it was tied up in equipment, and we didn’t own any land.” After several years of working with Dan and Sari, Hattie began thinking about moving off the ranch into town and wondering who would own the land after her. She wouldn’t just sell it to anyone. “I grew up on a big cattle ranch and feel we should save all the land we can,” Hattie said with conviction. Hattie believed in the young Kerslake couple and reached out to them. She told Dan, “I would love to have you buy the ranch. Look at this option, it might be a way to make it work.” Hattie saw a pathway to transfer her ranch from
Agriculture Magazine, June 2019 - Page 19
one generation to the next. That’s when she approached the Bitter Root Land Trust (a local nonprofit that partners with families to conserve Bitterroot water, wildlife, working lands, and community-access lands) to conserve her family land and help transition it to the next generation. The Ravalli County Open Lands Bond, passed by 60% of the voters in 2006, was critical to making this landownerdriven solution possible. Hattie was able to conserve her land and sell it to Dan and Sari at a more affordable price. Young farmers and ranchers often face these financial hurdles. This community-supported bond is instrumental in bringing agricultural buyers to the table, keeping working lands in working hands. But the Kerslakes still needed to make buying the ranch pencil out. They met with Ross Rodamacher at Farmers State Bank. After running all the numbers and scenarios he said, “You know, I think you kids can make this happen.” An individualized loan was created to make the transition from one ranch family to the next, as seamless as possible.
RANCHERS LOOKING AHEAD Now seven years later, on this warm September day, Dan and Sari are working on some diverse business practices. Honeybees now buzz the ranch, pollinating and creating local honey. Sheep and cows dot the pastures, and their hay operation continues to grow. “All our hay was sold before we made it this year. Which sounds great at first, but then it’s a delicate balance to achieve and deliver on all those sales,” Sari said. “Our sheep and cows graze the fields and make our ground much more productive because they naturally fertilize it.” Sari and Dan have been thinking about the future of the ranch now that they’ve owned it for seven years. “Dan and I think about who will come after, and if we have kids someday—or not—we’ll find someone who wants to keep this going,” Sari said. “It could be young ranchers just like you, Sari,” Julie said. Mom’s words ring true for so many farming and ranching families in the Bitterroot, “Supporting open lands is supporting a tremendous number of moving parts that sustain this valley, and keep it in the hands of the people that understand it, and keep it producing.” AG
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Five ways to find local foods ERIN BELMONT Hamilton Farmers Market Coop Board
This time of year has lots of folks dreaming of seeds and soil. Maybe you’ve even been planning your garden all winter. I used to pour over seed catalogs during the long, dark, nights of winter almost able to smell the earth as if it too was imprinted on those black and white pages of the Fedco Seeds catalog with the funny and poignant line drawings. But maybe you also wish someone else was planning and growing for you. While the idea of gardening or truck farming or a market garden is romantic and ideal, with all the allure of being outside in the summer digging in the dirt and harvesting your hard work – many of us just don’t have the time, ability, or frankly, even the desire to commit to the reality of all the hard work growing food actually requires. This is where your local providers come in! Growing food, making value added products, and crafting items you can’t find anywhere else is what we love to do and we are banking on most of you doing what you love to do. It takes all of us. I don’t mechanic or IT, I leave that to the professionals. I often hear from folks about how they’d love to do their own fermenting and sometimes they do – they dabble
here and there but often they realize that their strengths or desires lie elsewhere and they wholeheartedly and gratefully admit that they’d rather buy from House of Ferments and support their local fermenter. I’m the same way. I’ve gardened at a few community gardens over the years. I’ve put some blood, sweat, and tears into the Daly School Community Garden in particular. And, while I miss the comradery and community that exists in such places, I do not miss the weeding, late night frost warning harvesting of unripe peppers and tomatoes, or the lugging of more chard than I know what to do with but I grew it so I have to do something with it, stress that is inherent in putting that much time into an endeavor. As time went on I fell away form that part of my life and it’s ok. It’s ok because I’ve found other joys and new ways to still eat local. So, here’s my top five ways to eat local and support your friends and neighbors in what they do best while you do what you do best. There’s bound to be something for all types of shoppers on this menu of local finds: 1. Hamilton Farmers Market A Saturday morning staple for decades, the Hamilton Farmers Market has it all – your coffee cup full with a
Agriculture Magazine, Spring, 2021 - Page 21
pound to go from Zaxan or the Beanery and a breakfast burrito in hand from the trucks at either end of the market you can leisurely cruise through and pick up plants and flowers, bread and pastries, all sorts of veggies that change with the seasons, soaps or salves and tinctures from our local herbalists, jams, jellies, honey; hell, you can even get pies, pickled veggies, and puppy lessons. There’s music on the museum lawn and most Saturdays a clown with balloon art. Not to mention some of the finest hand crafted jewelry you’ll find in the valley at Void to Form. If you want to be in Hamilton, the Saturday market is not to miss. It’s all happening every Saturday May 1 through October 16 9am-12:30pm Downtown Hamilton on Bedford St between 2nd and 3rd. 2. Wednesday Evening Market at O’Hara Commons This little gem has been steadily shining brighter for the last 4 years. Located at 111 S 4th St. (across from the library) the Wednesday market is your convenient mid-week pick up for the freshest fruits and veggies. It’s on the lawn at the O’Hara House with a spot for the kiddos to play. It’s an afternoon market and the vibe is definitely different than the Saturday morning crowd. If you are lucky Samantha, the director of O’Hara Commons Sustainability Center, will be tempting your taste buds with tasty bites created with goods available at market that week, handing out recipe cards to boot. There are some items at this market that you won’t find at the Saturday market, you have got to go to know. The Wednesday Evening Market starts June 2nd and runs through September 29th 4-6pm on the lawn at O’Hara Commons. 3. O’Hara Commons Local Foods Online Market Ahh the old adapt or die. While this has been a mantra of mine since I was in my twenties, it has now become a necessary mantra for us all. In light of the whole Covid19 pandemic lots of producers had to pivot and figure out new ways to reach isolated markets. O’Hara Commons and Sustainability Center stepped up to provide our local producers an outlet to get their goods to our community members in need of good food without the exposure to crowds. The Online Market has been booming for customers and vendors alike. I know, because I’m both. I often schedule my Sunday so that I can order first thing to ensure I get those coveted and limited winter greens. The online market rolled out last November as an answer to many problems the pandemic was causing. But it’s a great platform regardless and has staying power. It’s super easy and convenient to order and pick-up. There’s no commitment and you have from Sunday morning through Wednesday evening to shop. Pickups are Thursday afternoons 3-5 p.m. at O’Hara Commons. You’ll be greeted by friendly (masked) faces at your car. Give your name, drive around and bam there’s another friendly face loading a box of food into your vehicle. It’s the best fast food joint I’ve ever been to! This local food option has the most choice with the least amount of effort. You get to choose what you want from where you want without having
to go anywhere or commit to anything. I know, it sounds too easy and noncommittal – but hey, some of us are like that. 4. Community Supported Agriculture This is a great option if you are absolutely in love with a particular farm or just want someone to do all the thinking for you. I love CSAs because it does feel good to just be one and done sometimes; you make a commitment to a farm, they know they can count on you, and you get inspired every week by the new and unexpected items in your CSA box. It’s a fun way to explore and be forced to eat outside your bounds. Most farms in the Bitterroot offer some sort of CSA. It’s a great way to build a relationship with a farm and farmers and really dig into the food system. Off the top of my head, here are a few farm CSAs to check out: Sweet Root Farm; Missoula Grain and Vegetable; Homestead Organics Farm Cultivating Connections Program; Yourganic Farm; Fern Co; I’m sure I’m missing a few. Point being, it’s worth looking into. 5. Farm Stands It does not get any more spontaneous, old timey, or fun than stopping at a road side farm stand. There is so much trust that goes into this endeavor. Most of these stands in the Bitterroot are on the honor system. You are trusted to pick out your own goods and be honest about it. Often times you just leave cold hard cash money in a box. You even have to use some old time math skills and make your own change. I love these because I often discover smaller farms and gardens this way. Sometimes it’s just a tiny sign on a backroad that leads you to beautiful eggs and a bouquet of flowers. Verdure Pastures on Middle Bear Creek Road serves a whole community of people who are lucky enough to be able to grab such goods on their way home. Who wouldn’t want to stop at their adorable stand? Sometimes I even go out of my way to do so. Other times I opt for the sure bet of Mill Crick Farm Stand on Dutch Hill Rd where I always find a variety of farm fresh veggies and other delights like cheeses and ferments. The Mill Crick Stand is too easy not to stop. And there are many more known and unknown farm stands out there. Part of the fun is discovering. If you want help discovering farm stands, CSAs, or farmers markets AERO and CFAC can help. They have guides and maps on all things local foods. Just check out their websites and explore all that our valleys have to offer. I still love looking through seed catalogs, I mean who can resist? But I sure won’t be growing my own food this season. And that’s ok. I’ll be busy fermenting you amazing foods from the bounty our growers are providing us. Whether you grow your own or support your neighbors who do it for you, I hope you all find joy in the act of discovering, consuming, and sharing in our local food scene. AG Erin Belmont is on the Hamilton Farmers Market Coop Board, O’Hara Commons and Sustainability Center Board, and is the owner and fermenter at House of Ferments.
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Spring is coming and weeds will grow - I promise tively new invaders. By putting the new invaders at the top of the list with Most everyone that lives in Montana is familiar with the highest priority we can potentially prevent widespread a noxious weed called Spotted knapweed but especially if infestation and devastation to native and agricultural you live and own property in the Bitterroot Valley where environments. This concept is called Early Detection, Spotted knapweed is the most prevalent. But did you know Rapid Response (EDRR). Right now in our county we that Montana has 36 other noxious weeds and five regulated have focused on Rush skeletonweed (Chondrilla juncea), plants on our state weed list? And Ravalli County has five Blueweed (Echium vulgare), Whitetop (Cardaria draba), additional listed weeds not listed by the state that need to Orange Hawkweed be controlled. (Hieracium In comparison aurantiacum), Idaho holds Russian Knapweed over 60 noxious (Acroptilon repens), weeds on their and Common list and the state Bugloss (Anchusa of Washington officinalis). Only holds over 150 Common Bugloss on their list. So, is new to Montana should we feel and has only been lucky we don’t identified in a few have all of those locations. weeds to worry Awareness, eduabout? Not really cation and action because most of will help keep the weeds they Montana beautiful as we work at keephave we also ing new invaders have. At this from taking over time the state of Orange Hawkweed (Hieracium aurantiacum) and work to reduce other invaders so they don’t spread even Montana or Ravalli County has not deemed them as noxfurther. ious weeds. The Ravalli County Weed District has a variety of proRavalli County borders states with different invasive priorities, Ravalli County is very concerned about new invaders grams to help our landowners which include: free land-visits to help you identify your weeds and offer management such as Yellow Starthistle. At this time we have no known options. We also have grant programs to help with the populations in our county or state, but in certain parts of financial burden of treating weeds. A bio-control program Idaho it has taken over. to help you obtain, map, monitor, and redistribute bioNoxious weeds are exotic, invasive plants the State of control agents that help in the reduction of weeds. The Montana has labeled as plants that are detrimental to agridistrict also sprays county and state roadside as well as some culture, forestry, livestock, wildlife, and native plant comspecialty hand removal of weeds. We also offer numerus free munities. Spotted knapweed, yellow flag iris, leafy spurge educational classes that will give you the knowledge to treat and oxeye daisy are some troublesome examples of noxyour property correctly. Let’s work together to keep Ravalli ious weeds with which you may be familiar. The State of County and Montana native, wild and agricultural areas Montana has a list of 36 noxious weeds that, by law, we (as noxious weed free for future generations. Feel free to contact residents) must manage. Some weeds are very established while others have made it onto this list because they are rela- the weed district at 406-777-5842. AG KELLIEANN MORRIS
Ravalli County Weed District
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