University of Kentucky College of Agriculture
 

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Miranda Combs



Celery and Celeriac
6/8/2015 (new)

Celery (Apium graveolens) is an herb and vegetable member of the parsley family. It is a cool-season crop that is a biennial, but is often grown as an annual for fresh market consumption. It does best when temperatures are relatively cool, particularly at night. Celery is a versatile ingredient for cooking and during 2012 U.S. consumers used an average 6 pounds of fresh celery per person per year. Celery leaves are used much like an herb, similar to parsley, in flavoring soups, stews, salads and other dishes. Celeriac (Apium rapaceum) is also known as celery root, and is grown for its smooth celery flavor and long storage capacity. | CCD-CP-92
web only | 3 pages | 1,139 words | 2 downloads | PDF: 635 kb


Social Meida/Mobile Technology Tools for Ag Businesses
10/7/2014 (new)

The way we communicate with each other is changing. Many consumers are now using their smartphones or tablet devices to connect to and interact with local businesses. It is becoming very practical to connect your business to your clientele through social media using mobile technology tools. These tools offer easy methods to communicate, connect, and engage with your customers. Social media is increasingly important to marketing your business. Mobile technology tools are becoming more accessible to rural areas and they offer different options to both businesses and customers in increasing the ease of transactions and finding more connections. | CCD-MP-7
web only | 8 pages | 3,650 words | 2 downloads | PDF: 12,800 kb


Kohlrabi
9/22/2014 (new)

Currently there is little production of kohlrabi in Kentucky, and it appears to have the most potential for fresh market sales. Winter storage varieties are proving to be good for late fall harvest. Direct marketers should work to create niche markets, like restaurant, community supported agriculture or farmers market sales, for freshly harvested kohlrabi. Providing recipes and use suggestions to customers unfamiliar with kohlrabi may help promote sales. | CCD-CP-102
web only | 3 pages | 996 words | - | PDF: 534 kb


Brussels Sprouts
9/1/2014 (new)

Currently there is little production of brussels sprouts in Kentucky. Much of the commercial production for brussels sprouts produced in the United States is concentrated in California. The Census of Agriculture reported that two Kentucky farms harvested brussels sprouts in the 2012 growing season. | CCD-CP-89
web only | 3 pages | 1,329 words | 1 download | PDF: 626 kb


MarketReady Producer Training Program
10/24/2011 (new)

The MarketReady Producer Training Program addresses market development risks and relationships that small farmers and ranchers must manage as they seek to develop supplier relationships with restaurants, grocery, wholesale, and foodservice buyers. While significant opportunity exists to build on the demand for local products in local markets, many farmers are hesitant or unprepared to meet the transactional requirements expected by these buyers to manage their own food safety, insurance, product quality, and traceability risks. MarketReady addresses these issues. After training, producers will be prepared for these business transactions when selling a variety of products including: dairy, fruits, meats, and vegetables. | CCD-MP-11
web only | 3 pages | 731 words | - | PDF: 598 kb