Organic Growers Farmer Field Day: Production Methods and Labor Management with H-2A Recap Blog

By Paul Sorah

Paul Sorah is Georgia Organics‘s Climate Smart Agricultural Specialist

On March 11, 2024, Georgia Organics hosted an H-2A Employee Management Practices Farmer Field Day at Jenny Jack Farm in Pine Mountain, GA as the final installment in the Winter Farmer Series. Attendees enjoyed a farm tour from owners Jenny and Chris Jackson as they discussed farm operations, production methods, and labor management in relation to their newly hired H2A employees. In addition, a representative from AgWorks, a masLabor company, presented a detailed overview of H-2A employment guidelines and how their company, as an H-2A agent, can help navigate the complex government processes involved to secure reliable, seasonal labor.  

Jenny Jack Farm Tour on Production Practices 

About an hour southwest of Atlanta, you’ll find Jenny Jack Farm, in lovely Pine Mountain, Georgia. Jenny and Chris Jackson, along with their three H-2A employees produce a diverse variety of fruits, vegetables, herbs, and flowers on six acres of cultivation. A mix of field production, caterpillar tunnels, high tunnels, and a climate-controlled greenhouse allow year-round production that keeps their loyal CSA and on-farm store customers happily stocked up through each season. Chris and Jenny pride themselves on feeding the local community, and rightfully so, as all of the food produced is sold within 30 miles of the farm. A 300-member CSA drives the majority of their revenue along with an on-farm market and a few restaurants to fill the gaps. After eighteen years of farming, the duo has experienced the full gamut of the undeniable grind the business bestows, but they feel they’ve found a new sweet spot, in large part due to the pursuit of the H-2A employer program. 

Entrance to Jenny Jack Farm. Photo by M.F. Espinoza

A cold, clear morning welcomed attendees as coffee cups were filled, and folks gathered around a fire to mingle and settle in. Chris and Jenny were already busy making flower bouquets destined for a local grocery store. The work never really stops, so it was quite gracious of the two farmers to give the group so much time and insight into their operation. Chris kicked off the farm tour with a walk through a field of newly planted greens, lettuces, turnips, spinach, onions, garlic, and carrots. Different crop planting methods were discussed including direct seeding, hand transplanting, and paper pot transplanting. Chris noted that the paper pot transplanter system is a real asset in efficiency for turnips, spinach, and scallions. The strawberry crop was close by and had just been weeded, then tucked back under row covers to protect the early flowers and fruits. The use of frost cloth (1.5 oz+) over the plants allows for delicious, ripe strawberries three - four weeks earlier than with uncovered plants and are a real treat for their customers anxiously awaiting these seasonal highlights.  

Views from the field. Photos by M.F. Espinoza

When farmers talk production, an inevitable topic is weeds. Especially in organically managed systems, this is a critical, make or break aspect of an operation that requires efficient execution to ensure successful crop health and yields. Very often, field and weed maintenance is done by hand but sometimes, as is the case with Jenny Jack Farm, mechanical methods of field cultivation are used. Chris gave a valuable look into his systems for weed management on the farm showing attendees their go-to-tool for field cultivation—the Farmall tractor. Using different belly-mount attachments based on crop type, size, and spacing, these tractors have wide tire spacings, open bottoms, and allow the operator to straddle the planting rows or beds while the in-row cultivation action is right under their feet with a clear view. Other implements can be mounted on the rear 3-point hitch to assist with walkway and tire tread cultivation.  

Silage tarps are also used around the farm to create stale seed beds for direct seeding and transplanting. These large, heavy-duty, plastic tarps are white on one side and black on the other. The field is prepared for planting, and the tarps are laid on the ground and weighed down with rocks or sandbags. With the black side facing up, the sun will heat the soil to much higher temperatures than they’d naturally maintain forcing weed seeds to germinate. With the high temperatures and lack of sunlight, the newly germinated weeds will die off, creating a clean canvass to plant or direct seed into within 2-3 weeks of use.  

Not to be forgotten, cover crops also play a key role in the soil health development and weed suppression system on the farm. While cover crops protect the soil from elemental exposure and erosion, they also work to feed the soil and suppress weeds. As the cover crops grow in size, ideally their canopy will shade out unwanted weeds and outcompete with them for nutrients. Then as cover crops mature and they are terminated and acclimated into the soil, the nutrients that they’ve foraged in their roots and foliage are released back into the soil. By using silage tarps in this process on top of the integrated cover crop, Chris and Jenny are able to accelerate the cover crop breakdown timeline once acclimated in the soil for more readily available nutrients needed in the cash crops to follow. Long handle cultivating tools and hand weeding still have to be implemented as needed.  

Chris spoke to how important consistent carrot crops are to their revenue and customer satisfaction but acknowledged what a fight weed pressure can be in production. He has successfully integrated a flame weeder that’s primarily homed in the carrot production system. On top of the other weed management steps, the flame weeder is used on the seeded carrot beds just before carrot seed emergence. The propane powered flame weeder is rolled over the bed and burns out weed seeds that have popped up before the carrots. Although this does not eliminate future cultivation steps in the crop, it does allow the carrots a head start to establish a quality stand.  

Silage tarp applications around the farm. Photos by M.F. Espinoza.

Season extension plays a vital role in the Jenny Jack Farm model. By using various models and sizes of tunnels, they can push crops early and late. Crop consistency is considered a key driver in the farm’s high-retention rate for the CSA. By knowing what items their customers want, they can leverage protected growing spaces to meet the demands outside of the traditional season expectations. Lettuce and arugula are grown year-round for this reason. The tunnels provide the warmer climate needed in the winter to maintain production while low-tunnel shade structures are used in the field during the heat of summer. PVC pipe is used to make hoops over the beds, shade cloth is secured over top, and with the micro irrigation sprinklers work together to cool the soil, air, and plants underneath. At the time of the field day, overwintered scallions, chard, lettuce, kale, and an assortment of other greens were vibrant in the tunnels. The houses will transition into tomatoes, peppers, eggplant, and cucumbers for spring and summer production.  

Of note, Chris mentioned a research project the farm is participating in that is trialing a full coverage shade cloth on a high tunnel as insect netting for growing a late, non-pollinating cucumber. The early results are impressive as he praised and credited this system for his first high-yielding late cucumber crop with no pickle worm problems, which are typically detrimental to gourd production in the fall in this region.  

Different tunnels used in production at Jenny Jack Farm. Photos by M.F. Espinoza. 

The farm’s production diversity was on display as Chris led the group through their fruit crops including elderberries, blueberries, Asian pears, Japanese persimmons, and figs. Local, organically grown fruit is a hot commodity in any market and their customers are no different. Finding fruits that work in this specific climate can be a bit tricky. Not far enough south for the premium peach production climate and too far south for consistent, quality apples, so Jenny and Chris have gotten creative with what works on their farm. Most of the fruit is sold fresh to eat but the elderberries are used to make tinctures and juice. This provides a niche item that has good shelf life for a value-added income stream. The elderberries are pruned down hard every year but grow back with vigor.  

Chris Jackson talking about the fruit trees and a close up of pruned back elderberries. Photos by M.F. Espinoza.

Next, the tour made its way to the nursery greenhouse where Jenny gave a deep dive on the transplant and microgreen production. Tight succession planting and healthy plants are essential to maintaining the production demand for Jenny Jack Farm and this is Jenny’s wheelhouse. The nursery is equipped with an evaporative cooling wall, propane heaters, vent fans, germination chambers, and automation for temperature control and irrigation. These features allow for ideal climate conditions for optimal germination and plant growth. This component of the operation ensures that planting dates are on schedule and crop production is steady. Having predictable crop lists and availability windows helps with clear communication and expectations for their CSA subscribers.  

Microgreens are another year-round offering from the farm that provides a consistent product and revenue stream. Jenny shared with the group her inventive use for growing trays with microgreens. Instead of the typical shallow, plastic 1020 tray, she uses aluminum, perforated baking pans for the soil trays and an accompanying solid aluminum baking pan for the bottom water tray. This concept makes for a much sturdier growing tray that is essentially a one-time investment. Although more expensive on the front end, their ease of use, handling, cleaning, sanitizing, and efficiency in storage make this modification worth a consideration to anyone producing microgreens. Jenny is using a Dirtkraft potting mix and Vermont Compost for transplants and microgreens. She has used other soil products previously, but two sources are the go-to in the nursery. Aside from growing transplants specifically for cash crop production, Jenny Jack Farm does an annual plant sale in the spring. This is an added layer to the responsibilities of nursery management but the injection of cash-flow early in the season makes this a worthwhile venture. 

Jenny Jackson detailing the nursery management practices at Jenny Jack Farm and a close-up of some beautiful transplants. Photos by M.F. Espinoza.

On Farm Labor and Solving the Ongoing Need for Labor Problem with the help of másLabor and AgWorks 

The success at Jenny Jack Farm is not a stroke of overnight luck. Eighteen years in the farming business is a feat in itself; the trials and adaptations have allowed Jenny and Chris to continue forward. They had no start-up capital in the beginning and fought through adversity every step of the way. At the ten-year mark, they reevaluated their business and made the decision to reinvest their earnings in the infrastructural improvements needed for the business to grow. A proper deer fence, walk-in coolers, and a wash pack house were added to the property. Still, this didn’t solve everything as they were both admittedly near the end of their rope coming into the 2023 season.  

Backside of the wash pack building at Jenny Jack Farm. Photos by M.F. Espinoza. 

Just as weeds will eventually become a topic of conversation in any room of farmers, so will labor. The cost, quality, availability, and consistency of good farm labor is a glaring issue in most farming operations. It’s not an indictment on the individuals, but it’s really hard to make the investment into labor truly profitable. Chris and Jenny knew a bit about the H-2A program and the incredible results of the labor but thought it was more geared towards large, commercial farms. After doing some more research they reached out to an H-2A specialist at AgWorks and másLabor and soon came to realize that it was possible to get a contract together for two seasonal H-2A employees. By working with their agent, Chris and Jenny put a plan in place and executed all the necessary steps to become eligible H-2A employers. In 2023, their two new employees arrived and exceeded all expectations. Their entire outlook on the future of the farm changed drastically. They were able to arrange contracts for the same two employees back at the farm again for the 2024 season. In addition, the employees referenced their cousin, and a contract was set up for him to join their team. H2A employees must be paid a special rate of pay, provided safe and clean housing, and guaranteed a certain number of work hours. Additionally, they have rights related to transportation, wages, and other protections. 

After the farm tour, the group gathered for lunch in the wash pack house. During lunch Chris and Jenny took questions from attendees about H2A employment and labor management. Details were provided on housing, transportation, labor costs, contract processes, and working relationships with AgWorks. Chris had high praise for the new farm employees. Even though there’s a language barrier, as long as the task is taught clearly and the expectations are laid out, the job is done right. The employees were professional, did not require constant micro-management, worked with intuition, took initiative, and often requested more hours.  

Once the farmer Q&A wrapped, a representative from AgWorks presented for the group.  

AgWorks and másLabor Services 

As an H-2A agency with 20+ years of experience and employees with a background in labor and agricultural services, AgWorks, along with másLabor, help farm employers in all 50 states utilize the H-2A system. By having dedicated specialists and a support team for each farm, they are able to understand the unique needs and demands of the operation and navigate the complex government H-2 process. As a compliance-based agent, the services do not stop once workers arrive. AgWorks will help with required government notifications, unforeseen circumstances that may impact the season, and government requests associated with audits and investigations.  

A user-friendly communication system breaks up the program requirements into smaller pieces and relays information that clients need one step at a time. AgWorks coordinates with competent and ethical worker facilitators who provide comprehensive services related to the recruitment and coordination of international workers. The presentation finished with Q&A and networking before concluding the field day. 

AgWorks presentation on the H-2A program. Photo by M.F. Espinoza.

WE’RE PROUD TO PARTNER WITH GEORGIA FARMERS  

Thank you to Chris and Jenny Jackson of Jenny Jack Farm for your hospitality, insights, and valuable time on this awesome field day! 

To learn more about Jenny Jack Farm, visit www.jennyjackfarm.com or follow them on Facebook and Instagram 

For more information on AgWorks, visit www.agworksH2.com. 

For more information on masLabor and to see if H2A is right for you, visit https://www.maslabor.com/ 

To learn more about Georgia Organics visit georgiaorganics.org or follow us on Facebook, Instagram, X, LinkedIn, and YouTube.   

To learn more about our Georgia Organics Farmer Services programming, check out our website farmerservices.georgiaorganics.org.  

Want to keep up to date on future farmer-focused events, farmer resources, updates, and news? Join our monthly e-newsletter, the Grower News, for all the latest! Sign-up HERE. 

This work is supported by the BFRD program from the USDA National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture 

Thank You for Supporting The Farmer Fund!

Gannon Organics farm after Hurricane Helene. Photo by Brendan Gannon.

From all of us at Georgia Organics, we’d like to give a huge heartfelt THANK YOU to everyone who supported The Farmer Fund relief campaigns in 2024. With your support, we were able to provide $101,300 in relief to 31 farmers in Georgia, primarily to cover damages to crops and infrastructure from the back-to-back storms that swept through our state last year.

In August 2024, Tropical Storm Debby caused widespread and severe flooding in Georgia. Just a month later, Hurricane Helene made landfall in the United States as a Category 4 hurricane, leaving even more widespread damage across the state and our neighbors, including North Carolina and Florida. After Helene, Georgia farmers suffered more than $5.5 billion in damages, impacting many of the small and organic farms Georgia Organics provides services for. Brendan Gannon of Gannon Organics was affected by both storms and shared, “Tropical Storm Debby, we didn't get that much wind, but we got a ton of rain. And it flooded our fields and we lost a good portion of our crops. They just kind of rotted in the ground, stayed wet for a long time. So we lost maybe like, 30 or 40% of our crops, maybe more from that. 

“And then, you know over a month later we had Helene. And it was just way windier than we expected. So usually when there's a hurricane or tropical storm, I'll take the plastic off our houses, the greenhouses and stuff. But it was saying it wasn't gonna be that bad, but it kind of turned toward us as it approached Georgia and it tore apart two of our Caterpillar tunnels...everything inside of them died. All of our remaining crops got wind damage pretty bad.”

Damage to caterpillars tunnels on Gannon Organics after Hurricane Helene. Photo By Brendan Gannon.

Damage to crops after Tropical Storm Debby. Photo by Brendan Gannon.

Disasters like Hurricane Helene and Tropical Storm Debby are the reason for The Farmer Fund, an emergency relief fund established in 2015 to support farmers through hurricanes, freezes, and other unforeseen hardships. In partnership with Food Well Alliance, Wholesome Wave Georgia, Community Farmers Markets, The Common Market Southeast, and The Conservation Fund, we at Georgia Organics work to provide financial relief when farmers need it most. Today, we’re so grateful for the quick response of our supporters as we made the call for emergency relief funding.

Brendan was one of the farmers to receive support from The Farmer Fund and cites it as one of the reasons Gannon Organics was able to continue its business. “Yeah, The Farmer Fund, it really came through. Y'all are pretty speedy about it, which is nice because we needed the money pretty soon. And this helped us keep functioning, helped us pay ourselves, helped us buy more seeds, buy more fertilizer... I don't think that we would be in business now without it.” 

Brendan Gannon on Gannon Organics farm. Photo by Brendan Gannon.

Thank you again for your generosity and for making a powerful impact as Georgia farmers continue the hard work of growing food for our local communities. To support The Farmer Fund directly, visit www.thefarmerfund.org. To support our work at Georgia Organics, visit www.georgiaorganics.org/donate. 

After a historic and destructive hurricane season in 2024, and an above average season forecasted for 2025, backing small and organic Georgia farms is more essential than ever. We are deeply grateful for your steadfast support of our mission and the communities we are privileged to be a part of. 

My Time with Georgia Organics: A Year's Reflection on Growth and Impact

Written by Jamillah McWhorter, Procurement Fellow

After serving as Georgia Organics’ Procurement Fellow for a year, it has come time for me to transition to other pursuits, and it’s not without deep gratitude and reflection that I depart.  I am excited to share what I’ve been up to this past year and what I’ve learned in this unique position within Georgia’s food community.                                                                    

With a background as an intense food lover (ask my friends, food gets serious with me), land steward, line cook, chef, and social media scroller, I came into this position looking for a space where my unique skillset that I’ve gained over the years would be valued and utilized.  For me, it was difficult with the current shape of the restaurant industry to feel appreciated as a gardener, farming apprentice, and land steward with deep respect for organic, locally sourced food and the immense effort it takes to feed Georgia communities. I know first-hand that our farmers deserve to be uplifted and respected; their craft should be understood and taken seriously. When I saw this position listed, I was thrilled to apply and contribute to a program whose mission was to uplift farmers by way of chefs who prepared their food in so many amazing ways. 

As the procurement fellow, my main responsibilities were assisting with the data collection for the Farmer Champion Program, writing a few blog posts, and creating a directory for farmers to connect with institutions that want to increase their local food procurement. Participants in the Farmer Champion program currently include food businesses, universities, and early care and education centers throughout the state of Georgia.  Twice a year, the Farmer Champion manager, Ever Williams, and I calculate data from invoices sent by the 50+ participants in the program.  In these invoices, we separate the dollar amount of local food purchases from the restaurants’ overall food costs and determine the percentages of the locally grown from the overall food costs (luckily, Excel does this part).  Participants are then ranked by tiers based on the total percentage of their local purchases.  Those tiers range from Partner, Bronze, Silver, and Gold, with the goal of incentivizing chefs to buy locally in order to receive the Gold ranking and additional program offerings.  We drop off stickers once a year with each businesses’ respective rank, and if the business has a brick and mortar location, you can usually find them on or near their front door. For more information on Farmer Champion accomplishments during 2024, check out this blog! 

The Farmer Champion Team: Ever Williams (Farmer Champion Manager), Jamillah McWhorter (Procurement Fellow) and Suzanne Girdner (Director of Programs). Photo by Tropico Photo

I also learned a lot about the relationships between farmers and chefs and what it takes to cultivate them. In local food procurement, these relationships are integral to spreading word about local food, and everyone benefits—salad made with arugula from your average food distributor’s mystery farm across the country does not compare to one grown from a local farm in Georgia, nor does it support our local economy like buying fresh from the farmer down the road.  Small farmers tend to have more stake in their business, and ensuring their product is top quality is key to a successful operation.  Farmer Champion chefs know this, and you can tell when you eat their food; they know that a tomato sourced in January has nothing on a ripe Georgia tomato during peak season in July, not to mention the environmental benefits.

They also know how important it is to develop relationships and communicate openly with local producers because its more than just a tomato—behind these foods are people with their own lives, goals, and challenges centered around healthy farming. They need understanding and flexibility when a crop doesn’t grow as planned or when summer squash and okra is producing by the boatload (I’m exaggerating—but try picking them all summer, it’ll definitely feel like it).  They need chefs who are willing to offer a special or pivot the menu to accommodate what our local farmers and environment is actually offering us.  I was fortunate enough to highlight the unique relationship between the Atlanta-based La Semilla and Grow Where You Are Farm in an interview where you can see more about their work their own words. 

Like chefs, its important for consumers to learn who is growing their food, no matter how local it is.  You can do this by checking out your local farmers markets (beware: some grocery stores also use this term as a greenwashing marketing tactic—you should be able to talk to the people producing the food at a true farmer’s market), or even researching the brand names you find on the packaging in the grocery store.  Either can tell you some interesting stories about our food systems here in the United States. The Farmer Champion Program defines “local” as products that are produced/raised within the state of Georgia or up to 100 miles from the Georgia border; however, some businesses may define local as anything grown within their region (Southeast, Northeast, Southwest, etc.), within the borders of their state, or as broad as the continental USA.  It depends on what is available and what that institutions’ or individual’s needs are.  It’s important for you as a consumer to define what “local” is for yourself as well to make aligned choices.   

I’m also proud to have become more comfortable with public speaking.  As a line cook and farmer, we are known for staying pretty quiet and in the background, so working in a nonprofit space with weekly meetings and several events really challenged me to speak up and express my mind. I got to test my growth when facilitating the “What a Wholesale Buyer Wants” panel at SOWTH Conference, alongside representatives from aggregators including The Common Market, FreshPoint, and Happy Dirt whose business models aim to support small- and large-scale local producers.  The panel’s goal was to give farmers and producers insight on how they could break into markets that have historically excluded the small-scale producer in favor of larger subsidized farms.  Big thanks to our partners and Ever for the opportunity to speak with our Southern ag community!

Overall, working at Georgia Organics has broadened my network in the local food scene in ways previously unimaginable. I’m looking forward to continual expansion and opportunities to learn about our local food system and that I’m able to offer thoughtful solutions and assistance to this wonderful diverse community.  I can’t thank the team at Georgia Organics and the Farmer Champion team for such an enriching opportunity. I won’t say goodbye because I can assure you this is what I do and who I am, so I’ll be around. Peace! 

Building Resiliency on Georgia Farms Farmer Field Day Recap Blog

By Kimberly Koogler 

Kimberly Koogler is the Community Collaborations Manager at Georgia Organics 

All photos taken at the Farmer Field Day at Gilliard Farms by Don Panicko

On November 19 Georgia Organics hosted Building Resiliency on Georgia Farms, a Farmer Field Day centered on strategies for Georgia farms to adapt to, bounce back from, and proactively prepare for severe weather-related events. In the midst of planning for the Field Day, Hurricane Helene left many Georgia farms along its path damaged and searching for resources, underscoring the importance of emergency preparedness. Remnants of the devastation were everywhere as the Georgia Organics team arrived in Southeast Georgia for the event.   

The field day took place at Gilliard Farms in Brunswick, a 50-acre family-owned farm run by siblings Matthew and Althea Raiford. Dedicated to sustainable agriculture, the farm produces high-quality, locally-grown heirloom vegetables, fruits, and herbs using environmentally-friendly methods. In addition to farming, Matthew and his wife Tia run Strong Roots 9, an agritourism and value-added venture focused on nourishing the mind, body, and soul through food, products, and experiences. Strong Roots 9 explores African American foodways, reviving ancestral practices, and reconnecting communities with nature.  

After providing a scrumptious breakfast consisting of homemade sweet cream biscuits, sausages and sautéed peppers, local jams, andouille butter, and hot coffee, Matthew and Tia shared some of the history of the land, their families, and their journey to becoming the renowned and beloved CheFarmer power duo that they are today. Matthew’s great great great grandfather, Jupiter Gilliard, who grew up enslaved in South Carolina, bought the land in 1874 and it has been in the family ever since.  

As Matthew and Tia led attendees on a walking tour of their farm, they shared how they approach business sustainability by creatively turning what grows on their farm into value-added products, such as the specialty salt and sugar they make from their thriving Hoja Santa plant (aka “root beer plant”).  It was inspiring to see how much they can do with just a little bit of space.  Another example of their penchant for clever innovation was how they use the Spanish moss growing in abundance on their land as an eco-friendly packing material for shipping their value-added products. The 42 species of birds that dwell on their land ensure that the Spanish moss is free of chiggers and safe for this use. A few golden nuggets from their farm tour and talk included:  

• Being proactive in business planning, not reactive (on theme for the day’s content) 

• Thinking outside the box and being resourceful and innovative when considering how to get the most out of what you grow 

• Considering if every household in Georgia spent $10/week on local food, $21 million would flow back into the local economy 

After touring the farm, Laura Ney of UGA’s Cooperative Extension in Athens presented on how to manage and improve soil structure in order to be better prepared for severe weather events. Her passion for soil science and sustainable soil management was infectious. Key takeaways from her presentation touched on:  

• The need to focus on building or maintaining ‘good’ soil structure and considerations on what you can do to protect soil aggregates.  

• The arrangement of soil particles into aggregates and the porous spaces between those aggregates helps soil to either hold onto or drain water. Plants can only take up nutrients through water when there are spaces in the soil, so soil structure is extremely important.  

• When in doubt, cover the soil up. In other words, plant cover crops, such as crimson clover, buckwheat, sorghum sudan grass, hairy vetch, field peas, etc. 

• Reduce/minimize soil tillage 

• Reduce soil compaction 

Following Laura Ney’s presentation, Stuart Proctor of the Natural Resources Conservation Service (NRCS) demonstrated the difference in water absorption between diverse soil conditions by using a rainfall simulator. Attendees watched as the rainfall simulator dispersed water over five different example patches of land—forest soil, rotationally grazed pasture, overgrazed pasture, field tilled and crop planted with black oats, and stripped, bare soil. The group observed these key takeaways:  

• The richest and best managed soils absorbed rainfall the best, whereas the water ran off the stripped, overworked, and overgrazed soils.  

• One of many problems with soil runoff is that fertilizers bind to the soil particles that run off and are therefore not available to crops.  

Stuart recommended the SARE book, Managing Cover Crop for Profitability to learn more about managing cover crops for improved soil structure and profitability.  

Next up, Bryan McQuary, of the Risk Management Agency (RMA) of the USDA covered crop insurance options and record-keeping practices tailored to mid-sized farms. RMA manages the Federal Crop Insurance Corportation (FCIC) which was initially formed during the Great Depression under the New Deal. Highlights from his presentation included information on:  

• Whole-Farm Revenue Protection, for any farm with up to $17 million in insured revenue, including farms with specialty or organic commodities (both crops and livestock). 

• Micro Farm Program insurance plan, for any farm with up to $350,000 in insured revenue, including farms with specialty or organic commodities (both crops and livestock). 

The biggest takeaway was that farms should pro-actively find an agent to get assistance and custom tailor coverage based on their anticipated needs.  

Last but not least, Rebecca Mixon of the UGA Small Business Development Center shared insights on alternative revenue streams to support financial resilience. A few of the questions she asked attendees to consider as they assess their own situation in terms of financial resilience were:  

• What special skills do you have that are related to your business? (highlighting these special skills are important) 

• What special skills do you have that aren’t necessarily related to your business that you could bring in? (there may be an indirect way these skills can contribute to your business) 

• Are there resources that you’re not currently utilizing that you could? (think about community connection, for example)  

• How many revenue streams do you currently have? (and how many can you sustain in a healthy way) 

The Farmer Field Day culminated in a spectacular lunch from Matthew and Tia that included a collard green salad with roasted butternut squash, roasted chicken, sea island red peas (a variety of heirloom cowpea that originated in the Gullah Geechee community of the Carolina Sea Islands), rice, and pickled vegetables while attendees mingled and connected with each other and the presenters before heading back to their farms. 

WE’RE PROUD TO PARTNER WITH GEORGIA FARMERS  

Thank you to Matthew, Althea and Tia Raiford of Gilliard Farms for hosting us on the farm, inviting us into conversation, and teaching us about your operation. Thank you to Laura Ney, Stuart Proctor, Bryan McQuary and Rebecca Mixon for lending your expertise.   

To learn more about Gilliard Farms, visit gilliard-farms.com or follow them on Facebook (@gilliardfarm) and Instagram (@CheFarmerMatthew). 

To connect with any of the presenter at this Farmer Field Day email farmerservices@georgiaorganics.org. 

To learn more about Gilliard Farms visit gilliard-farms.com or follow them on Facebook and Instagram. To learn more about Strong Roots 9 visit strongroots9.com or follow them on Facebook and Instagram.  

To learn more about Georgia Organics visit georgiaorganics.org or follow us on Facebook, Instagram, X, LinkedIn, and YouTube.   

To learn more about our Georgia Organics Farmer Services programming, check out our website farmerservices.georgiaorganics.org.  

Want to keep up to date on future farmer-focused events, farmer resources, updates, and news? Join our monthly e-newsletter, the Grower News, for all the latest! Sign-up HERE. 

Funding for this Farmer Field Day was provided by the Debley Foundation, Takeda US Philanthropic Giving Program, Arthur Blank Family Foundation, and Drawdown GA.  

Celebrating 5 Years of Impact: Georgia Organics’ Farmer Champion Program Strengthens Local Food Systems with Mushrooms, Awards, and Campus Partnerships

Celebrating 5 Years of Impact: Georgia Organics’ Farmer Champion Program Strengthens Local Food Systems with Mushrooms, Awards, and Campus Partnerships 

Written by Jamillah McWhorter, Procurement Fellow & Ever Williams, Farmer Champion Manager 

The Georgia Organics’ Farmer Champion program is excited to wrap up its fifth season this winter and share what the team and participating Farmer Champions have been up to in 2024!   

The Farmer Champion program at Georgia Organics was launched in 2019 and works to connect local farmers with the food service community and increase sustainable and organic purchasing. By highlighting businesses that source responsibly, the program aims to raise awareness about local sourcing and help Georgia’s diverse patchwork of small and organic farms thrive.

One of the main ways we spotlight these relationships is through our annual Farmer Champion Week, where participating businesses from the Farmer Champion program feature special limited-time only menu items. This year, chefs voted for mushrooms as the featured ingredient, and from September 6 – 13, served innovative, fun-gi dishes and cocktails with mushrooms sourced from The Horti-Culture, Bella Vita Mushrooms, Southern Cap Mushrooms, Shoots and Spores Farm, Green Box Produce, and Ellijay Mushrooms. We owe many thanks to our mushroom farmers—be sure to check out their websites! 

The week kicked off with a Cast Iron & Collards Society event on September 5, hosted by beloved community partner, Argosy.  Chef Cortney prepared an awesome mushroom-centric spread for attendees, featuring Wild Chantrelle Mushroom Risotto, Shitake Mushroom Croquettes, and a Mushroom Pizza with Oyster Mushrooms.  DJ D2T played some amazing vinyl records while attendees made conversation and enjoyed the food. 

Taken by Jamillah McWhorter at the Cast Iron and Collards Society Farmer Champion Week Kick Off Event

For the rest of the week, eaters across Georgia made it a point to dine with Farmer Champion restaurants, treating themselves to dishes such as the Bistec De Palomilla at La Semilla; the Veggie Patty Breakfast Sandwich at Kinship Butcher & Sundry; and Evergreen Butcher and Baker’s delicious Mushroom Danish to guests. To help eaters choose from the abundance of yummy options, the Farmer Champion Team created an interactive online map on the updated Farmer Champion week webpage for diners to reference as they made their dinner plans.  

Bistec De Palomilla at La Semilla, The Veggie Patty Breakfast Sandwich at Kinship Butcher & Sundry, Mushroom Danish at Evergreen Butcher and Baker

We are also delighted to recognize our Farmer Champion Awardees! The Farmer Champion Awards are designed to honor businesses who are sourcing the highest percentages of local food. Twice a year, Farmer Champions submit two weeks of their food invoices and we calculate the percentage of their food that is procured locally. This year, 41 Farmer Champions collectively spent over $346,000 on local food in just four weeks, roughly 27% of their total food costs. Over the past five years, 58 farmer champions spent more than $1,487,000 on local food in 14 weeks. Four tiers (Partner, Bronze, Silver, Gold) shown in the graphic below represent the range of percentages of local sourcing.  

The current tiers for businesses to participate in the Farmer Champion Program

In just four weeks, the seven selected 2024 Farmer Champion awardees spent 64% of their combined total food costs on local food! Congratulations to Dandelion Foods and Goods, Evergreen Butcher and Baker, Kinship Butcher and Sundry, Little Bear, Ry’s Table, and The Deer and the Dove. Additionally, in partnership with The Giving Kitchen, we recognized Twisted Soul Cookhouse and Pours and owner Chef Deborah Vantrece for contributing to their community far beyond local sourcing. Vantrece is an inspiring and active member of the Atlanta community – raising money for breast cancer research and frequently participating in fundraising events hosted by a variety of organizations focused on contributing to a resilient food system. To celebrate our winners, Chef Steven Satterfield of Miller Union graciously hosted the awardees and GO team members for a flavorsome dinner where they were presented with award plaques. 

This year to expand the reach of the Farmer Champion program, we were also thrilled to honor four colleges and universities who are sourcing locally in their campus dining halls. We partnered with our friends at The Common Market Southeast through the ACRE Collective project to enroll our inaugural class of Farmer Champion Colleges and Universities. Agnes Scott College, Mercer University, Oglethorpe University and Spelman College are committed to serving their students local food at least $400/week on average and we’re happy to celebrate them for their efforts!  

Emily Hennessee, GA ACRE Collective Project Manager, described the project as “centering on garnering food purchasing commitments from Atlanta-area anchor institutions, while shifting procurement to producers that share these institutions’ values...values-based food procurement is an opportunity for institutions to align their core values, like sustainability, equity, and corporate social responsibility, with their food purchasing. By incorporating food purchasing standards that align with core values, institutions can influence public health outcomes, boost regional economies, mitigate climate change, and improve racial equity via their food purchasing decisions.” 

Finally, the awardees participated in a dazzling photoshoot by Tropico Photo to commemorate their 2024 achievements and we are excited to share some of the moments they captured below!  To view more photos, please visit our Farmer Champion website. 

Photos of FC Awardees by Tropico Photo

These vital partnerships between small-scale producers and buyers in a food system heavily dependent on conventional agriculture and imported goods takes perseverance, tenacity, patience, and mindfulness and it’s been a joy to strengthen Georgia’s local food movement alongside our partners in 2024. Thank you to all Farmer Champions for a banner year! 

GEORGIA PAR-SLAYED THE DAY: Highlights from this year's October Farm to School Month Campaign

By: Yaza Sarieh & Alissa Pantuosco  

Yaza Sarieh is the Community Collaborations Coordinator at Georgia Organics 

Alissa Pantuosco is a Farm to School Contractor at Georgia Organics. 

Thank you to everyone who participated in this year’s October Farm to School Month (OFTSM) campaign with Georgia Organics! ParSLAY the Day was a statewide initiative designed to get kids eating, growing, and engaging in parsley-themed activities, and thanks to your efforts, we parSLAYed! 

We are excited to share that over 530,000 teachers, students, and cafeteria staff across 117 Georgia counties and 49 school nutrition departments took part in the celebration this October. For nearly 382 participants, this was their first time joining us for October Farm to School Month. We were also thrilled to have Governor Brian Kemp officially declare October as Farm to School and Farm to Early Care & Education Month!

Throughout Georgia, early care centers and elementary, middle, and high schools sprinkled a little parsley magic into their classrooms with our parsley-themed resources, inspiring hands-on learning activities for students of all ages. Participants joined the ParSLAY the Day social media contest, sharing their parsley-inspired activities with the hashtag #parslaytheday. Our grand prize winner was the Bartow County School Nutrition Department! Nearly ten schools in the district grew organic parsley in their school gardens and used it to prepare fresh, scratch-cooked meals for cafeteria lunches. They conducted parsley taste tests, experimented with new recipes, started composting projects, and even harvested enough parsley to feed entire schools! 

Throughout Georgia, early care centers and elementary, middle, and high schools sprinkled a little parsley magic into their classrooms with our parsley-themed resources, inspiring hands-on learning activities for students of all ages. Participants joined the ParSLAY the Day social media contest, sharing their parsley-inspired activities with the hashtag #parslaytheday. Our grand prize winner was the Bartow County School Nutrition Department! Nearly ten schools in the district grew organic parsley in their school gardens and used it to prepare fresh, scratch-cooked meals for cafeteria lunches. They conducted parsley taste tests, experimented with new recipes, started composting projects, and even harvested enough parsley to feed entire schools! 

The month of October was seasoned with friendly competition, adding extra flavor to our Farm to School activities. Eighteen Georgia FCCLA Chapters competed to create the best ParSLAY the Day initiatives, and Ware County High School FCCLA parSLAY-ed first place! Culinary arts students hosted a parsley-themed week at their student-run Gator Bistro, serving parsley dishes and promoting the campaign with fun posters, trivia, and a tasting booth. Georgia Organics was proud to sponsor this FCCLA competition, recognizing the hard work of the advisors and members. Read more about this year’s FCCLA competition in this blog post. 

Every school needs delicious food—and our GA School Nutrition departments brought the flavor! Many sourced fresh parsley from local farmers or school gardens and served parsley-packed dishes in the school cafeterias. Bartow and Polk School Nutrition Departments were honored by Georgia Organics for incorporating parsley into their menus at least once a week throughout October, creating vibrant dishes like Tabbouleh, Spicy Mean Green Sauce, and Chimichurri to spice up the lunch experience for students. 

Six Georgia farmers partnered with us on the ParSLAY the Day campaign, gaining valuable exposure and strengthening connections with local schools and early learning centers. Through blogs, newsletters, and social media, we promoted these farms and their businesses to folks around the state. There was a clear interest among ParSLAY the Day participants to leverage the campaign to connect students with their local food system – 90% of campaign participants expressed their intention to promote and/or serve locally grown produce, and 69% planned to engage with a local farmer during this year’s OFTSM celebrations! 

This year, we were excited to connect the OFTSM campaign with our Family Farm Share program, a low-cost, local produce subscription program designed for families with young children. Even in the aftermath of Hurricane Helene’s devastation, Family Farm Share partners in Southeast Georgia came together to ParSLAY the Day. Farmer Andy Douglas of Crossroad Farm and Garden generously provided parsley seedlings for WayGreen to distribute to the 50 families participating in the weekly subscription program. In West Georgia, Farmers Fresh CSA included fresh bundles of local, organically grown parsley in the weekly shares going home with their Family Farm Share members. Looking ahead, we’re excited to build on the success of the OFTSM campaign, creating even more opportunities for local sourcing to support farmer prosperity. 

The celebration doesn't have to stop here! National Farm to School Month is in October, but we hope you continue celebrating good food, local farmers, community, and engaged learning throughout the year. The ParSLAY the Day resources will be archived on this webpage within the next few weeks. This year, more than ever, OFTSM participants requested our Spanish-language resources. On our website, you can find resources in English and Español and past campaign materials to help integrate Farm to School into your programs!   

A big thank you to everyone who sprinkled a little extra green into their October Farm to School Month celebrations! Your efforts truly added flavor to Georgia’s farm to school celebrations, inspiring students of all ages to grow, cook, eat, and learn about fresh, healthy foods. The joy you cultivated has been a refreshing boost, and we are so grateful for the vibrant, leafy enthusiasm you've shared throughout this campaign! 

Go forth and ParSLAY your day!  

Georgia FCCLA Chapters ParSLAY October Farm to School Month

By: Alissa Pantuosco 

Alissa Pantuosco is a Farm to School Contractor at Georgia Organics.

Each year, Georgia Organics coordinates a statewide campaign for October Farm to School Month to get kids across Georgia eating, growing, and learning about a locally grown produce item. This year we are focusing on the versatile herb, parsley!  

Georgia’s Family, Career and Community Leaders of America (FCCLA) has been a key partner in the October Farm to School Month campaign. FCCLA is a nationwide program that provides students with opportunities to expand their leadership potential and develop lifelong skills. Through this campaign, FCCLA has inspired innovative and engaging projects that ignite student’s interest in nutrition and healthy eating. 

During the Georgia FCCLA Fall Leadership Rally on October 9th and 16th, students had the opportunity to engage with other FCCLA programs through competitive culinary events, hear a motivational message, and network with schools across Georgia. Eighteen chapters submitted their parsley-themed projects, making it a challenging competition to judge, with unique projects across the board.  

Below, we highlight our 1st, 2nd, and 3rd place winners for the Georgia Organics competition, part of FCCLA's Fall Leadership Rally. 

Pictured: Houston County High School FCCLA students

Babb FCCLA / Babb Middle School FACS  

3rd Place  

 Babb Middle School FACS students and FCCLA members kicked off this year by growing parsley in their chapter's garden bed to use in various food labs.  

In September, during Babb Middle School's curriculum night, the students used their garden grown parsley to prepare tabbouleh for parents, students, faculty, and staff members. During this event, students learned food safety, knife skills, and recipe scaling skills as they served tabbouleh to over 200 individuals!   

Taking the tabbouleh recipe to their afterschool chapter meeting, they sampled the recipe with additional students, and each participant received a copy of the recipe with information on the nutritional value of parsley to take home. The students also incorporated a cultural education component, researching and teaching about the origin of tabbouleh, learning more about this traditional salad from the Levant region. 

 Babb Middle School’s project brought parsley and tabbouleh to the community in a fun and culturally responsive way, and for that they’ve parSLAY-ed third place in the competition!  

To learn more about Babb Middle School FCCLA, follow them on Facebook (G.P. Babb Middle School) and Instagram (@babbmiddleschool). 

Houston County High School FCCLA / Early Childhood Education  

2nd Place  

Houston County High School FCCLA members visited Little Bears Preschool to teach the younger students about the health benefits of parsley and lead them in several parsley-themed activities. They created ways to make learning about parsley fun and relatable to the preschoolers by designing "ParSLAY superhero" cartoon flyers. They also shared a read-aloud video to help the preschoolers understand how herbs and vegetables are grown, and what farmers do while teaching the meaning of farm-to-table. 

 The FCCLA students made parsley crowns and prepared parsley butter with the Little Bears preschoolers for a taste test. They then asked developmentally appropriate questions to guide the preschoolers in making sensory observations regarding parsley's taste, texture, and smell! 

 For connecting with their preschool friends and engaging them in nutrition education in such engaging and creative ways, Houston County High School FCCLA parSLAY-ed second place!  

 To learn more about Houston County High School FCCLA, visit their website. 

Pictured: Students at Little Bear Preschool, provided by Houston County High School FCCLA

Ware County High School FCCLA / Culinary Arts  

1st Place  

Ware County High School culinary arts students created menus for a whole week, highlighting parsley in the meals that were served at the Gator Bistro, an on-campus restaurant they manage for teachers. Leading up to the parsley-themed week’s activities, they promoted the ParSLAY the Day campaign by making posters, trivia games, and public service announcements that informed the students and faculty about parsley's health benefits and culinary uses.  

A group of students also conducted a ParSLAY Booth in the cafeteria to educate students about the uses of parsley while sharing samples of foods containing parsley for students to try. This project fully came together by using technology at the information booths in the Bistro and the Cafeteria. A trivia Kahoot was shared via QR Code with students and faculty to test their parsley knowledge and use the data to assess the success of the ParSLAY campaign. For their innovative and comprehensive approach, Ware County High School FCCLA parSLAY-ed first place in the competition.  

To learn more about Ware County High School FCCLA, follow them on Instagram (@warecofccla).  

Pictured: Houston County High School FCCLA students

Thank you to all the GA FCCLA Chapters who participated in creating unique projects to continue to make October Farm to School Month a huge success! 

To learn more about Georgia Organics, visit georgiaorganics.org or follow us on Facebook, Instagram, LinkedIn, and YouTube.