It is becoming more and more the norm to see folks with smaller parcels of land becoming increasingly interested in farming. People are looking for small and efficient ways that they can contribute to their local agriculture industry, and participate in growing their own food – and what they are coming up with fills some very creative niches. In this day and age, everybody can grow something – the only limit is your imagination.
Microgreens
Microgreens are gaining popularity in restaurants and home kitchens and as the name suggests, they are quite small.
Microgreens are vegetable shoots that are harvested for use just after their first set of leaves develops. James Boosey, of Blue Heron Farm in Marshfield, Mo., decided to give the microgreen venture a try, as it suited his farm and his available space. The project “snowballed,” according to James and now, he said, “It’s growing day to day.”
Blue Heron Farm started out growing their microgreens in the back room of their house, using grow racks and lights, misters, and humidity control via a thermostat. Their microgreen seeds are direct sown very densely, at a rate of 100 starts per 4-by-4 inch area, into a specially formulated growing medium. Today, Blue Heron Farm sells microgreens to more than a dozen restaurants in their area, plus selling their product at their local farmers market.
Herbs
Herbs have long been a popular crop for a kitchen garden – it’s no wonder why, since they don’t need large amounts of space. Many herbs can be grown in pots, window boxes, or even canning jars. “Plant them close together in small patches, keeping in mind the air flow in your space,” advised Paul Spangenberg of PT Gardens in Republic, Mo.
“The trick to getting the most out of the space is in the harvesting. You need to read the crop and harvest by its needs,” he said.
Herbs have vast culinary and medicinal uses, but they can also be utilized to fill niche markets and bring in some income.
“Any herb can be profitable if you can match supply with demand,” Paul explained.
Farmers markets and small, local restaurants are good venues to sell fresh cut herbs for cooking. Propagating cuttings taken from herbs, and growing and selling the plants can also be economically viable.
Meat Rabbits
Rabbits are commonly thought of as pets, but certain breeds of domesticated rabbits are excellent for meat production.
Rabbit meat is very similar in taste, texture and appearance to chicken, and can be prepared and served in many of the same ways. Rabbits are quick to reproduce, and require minimal space to get started.
As this “old fashioned” meat begins to gain more and more attention, it is beginning to command a higher price per pound, especially when marketed to restaurants.
When getting started with rabbits, it is important to make sure that you select a true meat breed, not a pet breed. Caleb Howerton, of Green Thicket Farm in Springfield, Mo., recommends New Zealand Reds for meat production, due to their breeding efficiency and quick weight gain.
