COCHRAN, Ga. (Farm Monitor) — Thanks to favorable weather, Earl and Leigh Ann Greene of Greene Acres Farm have seen record-breaking yields for their operation. U-pick farms give people a chance to see exactly where their food comes from, and in central Georgia, one operation is off to a strong start this season.
Earl says this year’s strawberry harvest is shaping up to be one of their best seasons yet.
“This is probably one of the best seasons we’ve ever had,” he said. “They started early and are going to finish strong. As long as the weather stays out of those 95’s, we will have strawberries right on for at least another three weeks.”
Greene says production has been so strong that they’re struggling to keep up, with other strawberry farms in the area seeing similar results. However, that kind of success did not come easy.
Growers had to navigate fluctuating temperatures earlier in the season, including a late frost that forced many to adjust quickly. Now, with those challenges behind them, farmers are seeing the payoff from months of planning and work.
Leigh Ann says part of the experience is helping children who visit the farm understand what it takes to grow their food: “It takes sunshine, it takes water, it takes effort. It takes work to make things grow.”
According to the USDA’s latest Local Food Survey, you-pick farms are part of the $400 million direct-to-consumer sales category.
Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
October 26, 2023 09:00 AM
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It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of
Where the Food Comes From, explains how and why that happens.
October 25, 2023 09:00 AM
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No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
October 24, 2023 11:32 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
October 19, 2023 09:00 AM
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How does a robot milk a cow?
October 18, 2023 09:00 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
October 17, 2023 01:55 PM
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