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Farm To College Networking
WEST CHESTER (Chester Co.) Have you heard about the
“Farm to College” movement?
Colleges and Universities across the nation are looking to local
farmers to supply fresh, locally raised products for use in campus din
ing halls. Ever wondered how these kinds of projects get started? At
tend Southeast Regional Farm to College Networking Session to team
On Tuesday, December 9 from 4 p.m. to 6 p.m., PASA (PA Assoc,
for Sustainable Ag) will be hosting a southeast regional Farm to Col
lege meeting at West Chester University’s Graduate Business Center.
Food service directors from the nine-county southeast regions have
been invited to meet farmers in the area who might be able to supply a
college with fresh, local products. Producers of dairy, meat, produce,
or value-added products, are all welcome.
Though this meeting is primarily an opportunity for food service di
rectors and farmers to network, others who may be able to influence a
college or university food service purchasing decisions are also wel
come to attend. This includes students, professors and citizens with
connections to area colleges or universities. The session will not be ad
dressing the K-12 school lunch program.
Farmers interested in supplying the college market should keep
these general considerations in mind: Most food services will require a
minimum $2 million in liability insurance coverage, some will require
Food services interested in local purchasing tend to be willing to
substitute a product they are currently using for one purchased local
ly. For example, most would consider switching from California toma
toes to Pennsylvania tomatoes. However, many will hesitate to try
something radically different, like offering water buffalo milk for
y J K b P 1 AC hi.
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t Block Eut of Rl. 222
Mon., TUes., Wed.
10 to 6;
10 to 8;
Sat. 10 to 4
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Food services require regular, predictable
deliveries in quantities that match their
needs and storage capabilities. This varies
from school to school.
Most schools are going to want one-stop
shopping. This means that a school is likely
to work only with one fanner or with one
cooperative. If there are several farmers in
your area who might benefit from cooperat
ing, PASA can offer some organizational as
Most schools will pay more for a product
if quality and/or student demand warrants.
But price is definitely a consideration and
you should be ready to answer. How much
more/less does this cost?
If you are interested in attending this
meeting, contact Phyllis Laufer (610)
746-1970 at the Northampton County Co
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Women Run The Farm
When Hunting Season Opens
Pennsylvania Dairy Princess
The wind swept the leaves up
in a forceful dance to the sky,
only to plumet gently back down
to earth. Golden rays of sun
shown clearly through the bare
branches of the trees. Cool, crisp
air hung in the atmosphere with
no hint of relenting. The fields
lay bare, stripped of their pro
There was no denying that au
tumn had come to stay, and win
ter was close behind.
With the season of autumn
also comes a sport that many
men choose to join, hunting. Al
though many people think of this
sport as fun for men, not many
ralize that on a dairy farm it
means sacrifice for those left be
hind. For the years of hunting in
our family, when the men took to
the woods, it meant the women
ran the farm.
Before the sun could peek its
shiny head above the horizon, we
started out to the bam. My sister
was the main girl in charge, and I
was her side kick. We started
with milking. That was an easy
task to do in the dark and a very
important one at that. Milking
our 100 head of cattle seemed a
little more challenging because if
anything went wrong, we didn’t
have dad or my brother to come
fix it. We made sure the cooler
was on in the milk house and si
lently hoped nothing would go
Lancaster Farming, Saturday, November 29, 2003-B7
wrong while the women were in
The next thing to do was feed
the cows. This was also challeng
ing, because although we milked
often, feeding cows was my
brother’s job and he rarely
needed our help. We were given
detailed instructions before the
men left as to how much hayiage,
grain, and silage was needed in
the feed mixture.
With that done, the most diffi
cult task was next. We had to
drive the tractor into the bam
around sharp comers and unload
feed into the cows trough. Al
though it may not sound hard, I
found it very challenging I got
the tractor stuck in the bam
once, but my sister was able to
bale me out. I was quite thankful
I didn’t take the bam down when
the women were in charge.
With the cows milked and fed,
the two biggest tasks were com
plete. My sister had to walk the
chicken house and pickup the
dead chickens and make sure
they were getting fed. We had to
make sure there were no cows
starting into labor, feed the calves
at the home farm and the rented
farms, scrape the free stall bam,
and straw the cows.
After this was all complete it
felt as though we had put a whole
days work in, but is was only
lunch time. In only a few hours
we would have to start all over
I was glad that hunting season
only came once a year, because
life was a lot harder when the
women were in charge.
This past year while we
women kept the fort down, the
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men were quite successful in their
hunt. My brother got an eight
point buck, my dad got a six
point buck, and my brother-in
law got a doe. I don’t know if I’ve
ever seen them so excited and
thrilled as they were the night
they brought home their trophies.
But deep down inside they
know that some credit goes to the
women in their lives. With out us,
there would have been no hunt.
Even though they did the hunt
ing, the women at home were in
charge of running the dairy *arm.
Here is a hunting recipe our
SWISS ELK STEAK
2 pounds elk steak
2 tablespoons butter
1 can (IS ounces) tomato sauce
Vi cup red wine or beef broth
2 tablespoons Worcestershire
Vi cup diced onion
Vi cup diced green pepper
1 can (2'/4 ounces) sliced ripe
1 cup sliced fresh mushrooms
Vi teaspoon saltl
'A teaspoon pepper
4 slices Swiss cheese, optional
Dredge elk steak lightly in
flour; shake off excess. Melt but
ter in a large skillet; brown steak
on both sides. Place in a shallow
baking pan. Combine the next
nine ingredients; pour over steak.
Cover and bake at 350 degrees
for VA hours or until cooked to
desired tenderness. If desired,
place cheese over steak before
serving. Serve over noodles.
Makes 4 servings.
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