Bountiful Blessings Farm Produce

  (Hinckley, Illinois)
Locally Grown - Quality Farm Produce at Affordable Prices
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Honored to be God's Steward

Jeff has been asked to be a guest on KFUO radio station this coming Monday, February 24th at 11:00am. He will be joined by Pastor Jeff Hemmer and radio host Andrew B Bates on Faith n Family discussing care for creation as part of KFUO's First Article theme for the week. If you are interested in hearing the program, you can live stream at http://www.kfuoam.org/

"To God be the glory! What an honor; I am humbled!!" - Jeff

So in preparation for the radio program, I thought I would blog a bit about how we take care of God's Creation at Bountiful Blessings Farm.

One of the most important things we try to do at the farm is take care of the soil. My grandpa worked very diligently to make sure the soil was healthy, Today, we strive very hard to maintain the soil and contribute to it's health. Adding organic content, keeping the soil fertilized, watching the pH levels and soil tillage are some of our top priorities. These measures help to insure proper stewardship of God's real estate.

Another area of concern is chemical use. At Bountiful Blessings farm we admit we are not organic. However, we do not use harsh chemicals that might endanger wildlife, bees or benificial life. We also take care in putting the well-being of ourselves and customers first by using methods that are safe and effective. We do not spray on a regimen and we incorporate sustainable practices and integrated pest management.  When we spray, we start with organic compounds. We don’t use anything stronger than a one-day post harvest interval. We strive to be good stewards of the many gifts and blessings God bestows upon us which include our education and knowledge of good agricultural practices.

We work very hard to insure the safest practices are implemented in our production of delicious, locally grown vegetables.

 
 

Spring Preparations 2014

We have been working diligently at the Bountiful Blessings Farm getting everything ready for another season. Kim and I have gone through the seed catalogs and selected the varieties we will be growing this year. In my last post I listed the peppers we will be featuring this year. We have received numerous requests to expand our pepper variety so we listened and did just that. This week I have been working on seed planting schedules, tractors and our wagons. The weather here has been very cold with lots of snow. We are all getting a bit tired of it! 

Last weekend we were to attend the DeKalb Winter Farmer's market, but ut was canceled due the weather. We will be present at the one scheduled in January. 

Please be sure to look at our CSA subscriptions on our website if you are interested in participating this year. We have held our prices despite the increase in labor and fuel expenses. Please consider joining us.

 
 

Pepper Preparation

Here is a list of some of the speciality and heirloom peppers we will be growing this year:

 

 

     Sport Peppers

     Giant Aconcagua Sweet Pepper

     Bhut Jolokia (Ghost) Pepper

     Naga Viper Pepper

     Trinidad Scorpion (Butch T Strain)    Hot Pepper

     Key Largo Cubanelle

     Tiburon – Poblano

     Large Red Cherry Hot

     Cayenne – Large Thick

     Cayenne – Long Slim

     Jalapeno – Telica F1

     Jalapeno – Suribachi F1

     Habanero

     Chocolate Habanero

     Ghost Pepper Bhut Jolokia

     Belcanto

     Oranos

     Xanthi

 

Heirloom Peppers

     Chervena Chushka Pepper

     Tequila Sunrise Pepper

     Wenk's Yellow Hots Pepper

     Jimmy Nardello's Pepper

     Hinkelhatz Pepper

     Fish Pepper

     Ancho Gigantea Pepper

 
 

Keeping Food Safe - GAP

This week has been exciting! I spent all day in classes on Tuesday for Illinois Department of Agriculture and USDA GAP training. GAP stands for Good Agricultural Practices. In January 2002, USDA AMS formally implemented the USDA Good Agricultural Practices & Good Handling Practices (GAP & GHP) audit verification program. This voluntary program is offered to the fruit and vegetable industry to verify an operation’s efforts to minimize the risk of contamination of fresh fruits, vegetables, and nuts by microbial pathogens. The program does not guarantee the product is free from microbial contamination, but verifies the participant has taken proactive measures to reduce the risk of contamination by adhering to generally recognized industry best practices. The responsibility for product safety and the continued observance of best practices rests with the operation producing and handling the fresh product.

At Bountiful Blessings Farm Produce, we make customer safety a top priority. I am glad that I attended the training and plan to implement the GAP practices as we move into the upcoming year. Many of the practices are already in place here on the farm.

The seed room is ready and most of our seeds are in from the suppliers. It will only be a short while and things will be rolling. Be sure to check back here every so often to learn more about what we are doing. Blessings!

 
 
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