e74: Green Garlic, Easy Cut-Flowers, Keeping Birds Dry When It's Wet

This week: over-wintered crops like green garlic, some easy-peasy cut flowers to try out, and a tip for keeping pastured poultry dry and warm when it's wet and cold.

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e.61: Starting a Perennial Fruit Farm: Jim Riddle on Blue Fruit Farm

Want to switch to growing perennials? Jim Riddle talks about his experiences growing blue-hued fruits at Blue Fruit Farm

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e.40: Three Québécois Farmers Share Three Great Ideas for Your Farm

This episode: three farmers, all from Quebec, share some advice they've learned from experience. Topics covered: stale seed bedding for less weeds and healthier soil, the importance of good branding, and debriefing with your farm help to improve your management practices.

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e.32: Two Chefs on selling farm products to chefs, part 2 of 2

This episode: part 2 of 2 of my conversation with Okanagan Valley chefs Camerson Smith and Dana Ewart, who share their advice for keeping up good relationships with the chefs who buy your farm products. 

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e.31: Best Practices for Farmers Selling to Restaurants and Chefs, Part 1 of 2

Selling your farm goods to chefs can be lucrative, but there are idiosyncrasies to this type of marketing that a farmer should understand if she wants to keep and increase the business she gets from restaurants. In this episode I speak to two chef-owners of a high end catering business that has built its reputation for great cuisine on a devotion to sourcing and serving local farm goods. 

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