Growing More with Less
Aug 28, 2017 12:10PM
● By The Hood Magazine
By: Common Ground
“Minimalism is not a lack of something. It’s simply the perfect amount of something.” This quote resonates deeply with South Dakota farmer Peggy Greenway. For the past 33 years, she’s focused on the right mix of sustainable practices to improve her family farm and the food she grows. It means a lot because we all have a special connection to food.
“Food is personal. So many of my favorite memories involve time spent at the dinner table,” said Peggy. “Food brings us together, fuels our bodies and encourages conversations. As a grandma, mom and farmer, I make it a priority to do the best I can to grow safe and healthy food for my family and yours.”
Farmers like Peggy continuously work to be more sustainable and reduce their impact on the land. For example, in the past 50 years pig farmers have reduced water usage by 41 percent, the amount of land used to raise their animals by 78 percent and overall carbon footprint by 35 percent. Farmers embrace technology by planting GMO seeds that allow them to use less pesticides and varied tillage practices to keep weeds and pests under control. Today, 63 percent of U.S. farmers practice conservation tillage.
Peggy’s focus on sustainability and using just the perfect amount of inputs works well for many aspects of their farm. Peggy and her husband, Brad, raise beef cattle and pigs they treat with antibiotics only when they’re sick. They use only as much as the veterinarians prescribe. They also house their pigs in temperature-controlled barns that protect them from the elements and extreme weather.
“We used to raise our pigs outdoors with portable shelters,” she explained. “It was a struggle to keep them comfortable. We weren’t happy with the conditions they lived in.”
In looking for ways to improve the situation for their animals, they sold their sow herd in 2006 and joined a farm cooperatively owned with other farmers and managed by a veterinary clinic. That same year they built their first modern pig barn and added a second one in 2013.
She says it’s a pleasure doing chores now and seeing the pigs comfortable every day of the year. The barns utilize technology to adjust the ventilation system according to the temperature, making sure the pigs have a constant supply of fresh air. Computerized systems also grind feed at the onsite feed mill and keep the feeders full in the barns with feed formulated by a swine nutritionist.
“Farmers are consumers too. We’re committed to using safe practices and growing food sustainably with less resources because we live where we farm and feed our families the food we grow,” she said.
Peggy Greenway is a wife, mother, grandmother and farmer from Mitchell. To read more about her life on the farm, connect with her on twitter @GreenwayPork or visit www.hungryfortruthsd.com.
Bacon Wrapped Grilled Asparagus
Grilled asparagus wrapped in bacon is one of Peggy’s favorites because bacon just makes everything better.
1 pound package bacon
1 pound fresh asparagus
½ cup barbecue sauce
Remove bottom 1-2 inches of asparagus stalks.
Wrap 1 piece of bacon around 2-3 stems of asparagus; secure with toothpick (soak in water to prevent burning).
Baste bacon with barbecue sauce.
Lay bundles in single layer in grill basket and grill for approximately 20 minutes, turning bundles halfway through cooking time.
Caprese Salad With Soy Walnut Pesto
2 cups fresh basil leaves, packed
1 cup toasted walnuts, chopped
2/3 cup parmesan cheese, grated
6 tablespoons lemon juice
3 cloves garlic, chopped
Soy Walnut Pesto
2 tablespoons soy walnut pesto
2 tablespoons soybean oil
2 tablespoons vinegar
4 tomatoes, vine-ripened
8 ounces mozzarella cheese, reduced-fat
Black pepper (optional)
Soy walnut pesto
Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate. Makes 1 1/4 cups.
Combine soy walnut pesto, soybean oil and vinegar in small bowl. Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle with pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper (optional).
Fiesta Fruit Medley
2 cups blueberries
2 cups strawberries, quartered
½ cup jicama chopped
1/3 cup red onion, chopped
3 tablespoons basil, finely chopped
2 tablespoons lemon juice, fresh
1 tablespoon blueberry agave nectar
1 tablespoon coconut flakes
In a medium bowl, toss together blueberries, strawberries, jicama, red onion and basil.
In a small bowl, combine lemon juice and agave nectar. Toss with fruit. Cover and chill for two hours until serving time. Top with coconut flakes before serving.
Frozen Fruit Yogurt Popsicles
Yogurt of choice: Greek, regular, vanilla, plain, flavored, etc.
Fruit of choice chopped into small pieces.
Optional toppings: granola, sliced almonds, mini chocolate chips, unsweetened shredded coconut, honey, etc.
Wooden sticks and small cups or popsicle molds
Pour yogurt into top of popsicle mold or cup. Add selected fruit pieces and selected toppings. Gently blend into yogurt. Add popsicle sticks. Freeze for a few hours until solid. Enjoy!
Note: They can be stored in a freezer-safe, air-tight container.