fresh facts - march 2013

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Ontario Farm Fresh Marketing Association

Newsletter #286March 2013

Volume 28, Number 3

Fresh Facts

Inside this issue:

Classifieds & Mem-

bership News2

The Art of Giving

Great Service4

Awards Gala 6

Cold Storage, Hot

Treats and Training

on Adding Value

8

The Power of Why 9

Chick Program 10

Upcoming Events 12

Providing knowledge and leadership to grow the farm fresh experience.

Presidents Message

Hello OFFMA members and friends,

I am proud to say that I have been a member of The Ontario Farm Fresh Marketing As-sociation for over 20 years. During that time, I have come to value this membershipabove all the other organizations that I am affiliated with. The ideas, support,knowledge, tools, training, networking and friendships gained over these years are whathave made our business what it is today. The more you get involved, the more you willget out so I would encourage you all to participate in all that OFFMA has to offer. I have

found this to be particularly true for the time spent on the board as well. It is truly agreat honour to be able to serve as the new President of this incredible association.

At this time of year, life takes on a little different pace for many of us but there are stillmany things that need to be done. Spending quality time with family, year- end taxes,finding your desk, repairs and maintenance, snow clearing, animals to care for, tradeshows, conventions, seminars, workshops, pruning, certificates to update, manuals toreview, web sites and marketing material to update, seeds and inventory to order andlots of planning to name only a few! (This is only part of the answer to one of the mostfrequently asked questions, What do you do all winter?)

OFFMA has an ambitious number of interesting and worthwhile tours and events

planned for the upcoming year that I am really excited about. We hope that you are ableto include these into your schedules. They will certainly give you some of your best re-turn on investment of both time and money. Watch for details in the upcoming FreshFacts newsletters.

If your travels ever bring you to Eastern Ontario, please stopby for a visit.

Yours in farm marketing,

Brian HugliOFFMA President


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Page 2 Fresh Facts

CLASSIFIEDSOFFMA decided to try and provide an areafor classifieds at the Summit in Niagara Fallslast month. As you can see lots of itemswere posted for sale and well as thingsmembers were looking to purchase. Please

go directly to contacts provided if you areinterested in anything listed.

FOR SALECider Jug caps - RedFull case of 2000 tamper-proof Cider jugcaps. Purchased from Wellington WoodProducts. Paid $590+tax = $667. Asking:$475. Contact - Marita Waddell, WaddellApples, 613-546-1690 [email protected]

HARDI NK 155 3 PTH SPRAYER

26 FT BOOM, 1203 PUMP, $3100.00Call Sharon Clugston at 519-647-2415 [email protected]

WIFO 3PTH FORKLIFTFOLDABLE FORKS, $600.00Call Sharon Clugston at 519-647-2415 [email protected]

Two Old Coffins used in a CBC movie$100 each, [email protected]

Two Row Bed Maker, Two Row Plastic

Mulch [email protected]@mcleanberryfarm

Apples for SaleEmpire, Red Delicious, Golden Delicious,Cortland, Mutsu, Macintosh, Royal GalaScott 905-584-0354,[email protected]

Convection OvenHobart for $200 O.B.O.Stainless steel, electric, on stand, capacity is

20 - 10 piesAlbion Orchards 905-584-0354,[email protected]

Vertgro Hydroponic SystemCall Jerry Howell, 905-327-4845

People Transport WagonGreat shape-red, rear fold up steps, 8 x 20,walking beam, convertible

[email protected]

Award Trailer 1988-approved to house 2Working condition, needs some repair todoors & walls, asking $2500Contact Dianne or Colin,[email protected]

Wic Straw MulcherSingle row small bale mulcher for strawber-ries. 3PH 2000.00. We haven't used thisfor many years as we switched to usinglarge round bales. It does a very good jobof placing the straw directly on the rows.Contact Ben McLean at Buckhorn BerryFarm 705-657-8888,[email protected] or Sam McLeanat 705-657-1630,[email protected]

Almost New!30 qt SPAR Stand MixerSpar Mixer Model SP30-HI, with attach-ments (dough hook, beater paddle, whisk).3-speed, powerful motor, bowl guard, lowusage. $2500 (valued at over $4,000).Contact Marita Waddell, Waddell Apples,[email protected] or 613-546-1690

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

WANTEDGood French Fry Potato Variety to GrowJerry Howell, 905-327-4845

Used 20 Quart MixerLooking for a source for a vacuum sealerMark & Cindy Gerber Oakridge [email protected]

Digital Retail Scaleup to 15 lbs., does not need to providepricesBakery Sheeter

Steve & Lisa Cooper 905-473-9867,[email protected]

Baking Trays for [email protected]

Frozen Yogurt MachineNokara Farms, Anna [email protected], 905-401-5249


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Page 4 Fresh Facts

REMINDERthe product cataloguewas sent out with the Februarynewsletter. Please get your ordersinto the office right away as we willbe shipping out shortly and gener-ally have very little inventory availa-ble later in the year.

Dont open a shop unless youknow how to smile. These are

great words of wisdom offered tothe many OFFMA members whoattended the Zingermans pre-convention workshop on The Art ofGiving Great Service. It was aninformation packed day on the topicof creating a culture within yourbusiness, where not only do theowners thrive, but the employeesand the customers do too! Goodservice goes beyond just saying

good morning to a guest, it is away of life, a culture within yourbusiness. By building a commonunderstanding and by creating thisculture within your business, al-lows for the business to succeed inmany ways, not just financially. Byunderstanding together as ownersand employees, not only who yourcustomers are, but knowing whatthey want, allows for employees tosuccessfully run your business as ifthey were owners too.

The Art of Giving Great Servicerequires a business to have a clearvision, with many appropriate sys-tems in place that allow the cultureof the business to thrive. This all-inclusivepractice of running a busi-ness allows for positive results tooccur as everyone involved under-stands the rules of the game.Building a culture of great servicerequires that as business ownerswe:

Teach It Define It Live It Measure It Reward It

3 Steps to GREAT Service: Figure out what the guest

wants Get it for them (accurately,

politely and enthusiastically) Go the extra mile

All of the points in the workshopare not earthshattering BUT theyserved as amazing reminders as tohow it shouldbe done. I know thatI needed that reminder aboutLiving It especially as our roles inthe business tend to shift. As Ispend more and more time in myoffice on the computer and on thephone, I was reminded to get outand live good service and thatmodeling outstanding service willnot only encourage and support myemployees but also demonstrate tothem how it should be done.Demonstrating positive energy andencouraging everyone to bring theirmost positive intentions to work on

a daily basis are imperative to eve-ryone (including the customer) hav-ing a successful and productiveday!

NOTE: Zingermans Staff Guide isavailable for purchase through theOFFMA office for $10 + shipping. Itis a paperback, easy to read, greatreference manual. Highly recom-mended by everyone who has pur-

chased one.

Zingermans The Art of Giving Great Service Workshopa review by Dana Thatcher, Thatcher Farms


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Page 5Newsletter #286

Help With Our #1 ChallengeBy Steve Smith, Smiths Apples and Farm Market

Most OFFMA members grow their farm businesses such that help is a necessityfor survival especially at the seasonal crazy times. When we hire people tohelp, we open the floodgates of compliance with a number of pieces of legisla-

tion and that can be challenging.Thankfully, help is available.Cindy Ashton of Ashton Consulting, a human resources consulting firm, has beenhired by OFFMA to build an Employee Manual that can be used as a template foryour business. At her presentation at the OFVC in Niagara Falls, she outlined thefeatures of the manual. It is a thorough and impressive document. The best partis its adaptability to the size of your workforce. You simply include the sectionsthat apply to you and voila; you and your employees have a clear understandingof the policies and procedures applicable in your workplace. If you already havean employee manual, integrating both would be a great way to update.Download your copy today at:


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Page 6 Fresh Facts

Champions are 40 years in the makingby Cathy Bartolic

In 1973, a group of on-farmmarketers decided to create anorganization that could promotethe direct farm marketing indus-try, encourage improvementsand maintain integrity in the in-dustry. Forty years later, theorganization recognized someof its champions at an AwardsGala held in Niagara Falls inconjunction with the OntarioFruit & Vegetable Convention.

Champions were recognized infour categories; Leadership,Food Innovation, OutstandingFarm Marketer and the Ambas-sador Award.

Joy and Earl Stanley from Stan-leys Olde Maple Farm were recognizedwith the Leadership Award. The Stanleyshave given so much of themselves sincethey joined OFFMA almost a decadeago. They have personally visited sever-al members across the province, hostedhospitality suites for many events, en-couraged on-farm marketers to join OFF-

MA and put many miles on their vehiclesto participate in the annual potlucks. Formore info about their operation, visitstanleysfarm.com

Geissberger FarmhouseCider is the winner of theinaugural Food InnovationAward sponsored byFoodland Ontario. The ap-ples are pressed in a mo-bile cider mill that can be

moved from farm to farm.The final product is present-ed in a vacuum sealed bagin a box system withoutpreservatives that requiresno refrigeration and has aterrific shelf life. It is a win-win-win for the grower, theprocessor and the consum-er. Check out farmhouse-

cider.ca for additional information.

Brooks Farms was presented the Outstand-ing Farm Marketer Award for all the greatproducts and activities they offer on theirfarm near Mount Albert. The serendipitouscombination of Pauls agricultural back-ground and Kellys graphic design skills has

created a brand second to none. BrooksFarms offers everything from a Maple SugarFestival to Pumpkin PYO fields and a barn-yard playland. Further information can be

Gord (left) and Garry (right) Geissbereger accept the inaugural Food Innovtion Award from Cara Epp, OFFMA Board Member and one of the judges fthe competition.

The Brooks Family; Alvin, Paul, Kelly with Penny is her arms and Brenwere at the Gala to accept the Outstanding Farm Marketer Award.


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Page 7Newsletter #286

found at brooksfarms.com.

Mairlyn Smith, cookbook author and local food promot-er, was thrilled to accept the Ontario Farm Fresh Am-bassador Award. Mairlyn is a regular on both Citylineand Breakfast Television. Her gift to the direct farm

marketing industry is that she never misses an oppor-tunity to promote buying directly from a farmer. Hu-mour is her secret weapon; she can make peoplelaugh while she is teaching them to eat well and tomake good decisions about their food. An ambassadorin every sense of the word.

OFFMA has come a long way in the last forty years.Our members are some of the most successful, mostinnovative farm entrepreneurs in Ontario.

Jesse Lauzon shares a humourous moment withMairlyn Smith after she was awarded OFFMAsAmbassador Award.

Protect Your Customer & Your FarmKnow Your Risks and Manage Them

Cambridge HotelTuesday, March 19, 2013Kemptville CollegeThursday, March 21, 2013

Disaster can happen at any time and you need to be prepared and ready. Invitingthe public onto your farm creates another layer of responsibility. Ontario FarmFresh has brought together peers who have experienced a disaster and profes-sionals who can help you prepare. Topics to be included:

on-farm water safety, keeping children safe on the farm, animal display guidelines, what to ask your insurance broker, and farm liability issues.

There will be a HUGE amount of information to collect and take home. Ignorance isNOT bliss, the child you keep safe on your farm may be your own.

Complete reg form included in this packagedont miss this workshop.

Thank you to the sponsors who helped make this event so special

for the winners and the members. We couldnt have done it with-

out you. OFFMA is honoured to have you in our company.


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Page 8 Fresh Facts

This article focuses on three newtwists to technologies that could cre-

ate profit opportunities on your farm.

Cold StorageFarmers are well aware of the poten-tial benefits that on-farm cold storagecan bring to keeping the fresh infarm fresh whether sold on farm orthrough farmers markets, CSAs orother market channels. Previously thecost of walk in cooler compressor coldstorage units has often been too highfor smaller farm operations to afford.

On Cornell Universitys Small FarmProject website,www.smallfarms.cornell.edu/2012/06//27/coolbot-enables-small-farmers-to-build-do-it-yourself-coolers/, AaronMunzer reports on how patent pend-ing technology allows a home windowair conditioner to keep a well-insulatedroom as cold as 35 F (2 C) degreesconsistently, while at the same timeusing about half the electricity of acomparably sized standard compres-

sor. The micro controller braintricks the home air conditioner tocool beyond its regular range but doesnot allow the unit to frost over or dropthe storage temperature to freezing.Hot TreatsUsing a portable sweet corn roastertrailer (an internet search will showyou these machines), Bobs Corn andPumpkin Patch, Snohomish, Wash-ington State, www.bobscorn.com

serves customers

baked acornsquash halves-witheither sweet or sa-voury dressings,baked apples withice cream androasted peaches),in addition to sweetcorn. Cooking upthese hot treatswarms hearts and

tummies on cool fall days while help-ing to spread the cost of the roaster

over a longer season. The portableroaster can be used for off-farmevents as well.Training on Adding Value from theComfort of Your HomeIn addition to traditional classroomworkshops the Ontario Ministry of Ag-riculture and Food is offering the Eval-uating Value Added Opportunities(EVAO) course entirely on-line lettingyou take it at your convenience 24/7,at your own speed, and in the comfort

of your home. This course exploresgenerating value added ideas, select-ing your best idea, assessing your ide-as business potential and next steps.To register for either workshops or theon-line course go to www.ontario.ca/e996In addition a pilot Virtual CommunityExploring Value Added OpportunitiesVirtual Community 1.0 has beenlaunched combining use of a Face-book page, and a LinkedIn group.

What is a virtual community? A virtualcommunity is an online social networkwhere people who have similar inter-ests can come together to share andlearn from each other.Who can join the EVAO virtual com-munity? Anyone with an interest invalue added activities especiallyfarmers, rural entrepreneurs, studentsor advisors are encouraged to join. Ifyou are currently operating a valueadded business share your

knowledge and experience. If youare considering a value added activi-ties, bring your questions or get feed-back on your ideas.

To join the EVAO virtual communityfollow links available atwww.ontario.ca/e996For any questions or more informationabout EVAO [email protected] .

Cold Storage, Hot Treats and new Training on Adding ValueBy Carl Fletcher, Strategic Business Planning Program Lead, Ontario Ministry of Agricul-ture and Food

Bobs portable roaster


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Newsletter #286 Page 9

Book ReviewThe Power of Why; Simple Questions that lead to Success

by Amanda LangISBN 978-1-44341-318-3

First introduced to me during the November Bus Tour by Don McKay, I knew it wouldbe an interesting read and I wasnt disappointed. You still have time to get a copy of

this handy book and get through it before the silly season starts for some of you. It is

a captivating, easy read filled with tidbits that can be applied to everyday life.

What can you learn from a toddler?

Why are some people able to get so much done in so little time?

How do certain companies flourish in tough times while others fail?

Are innovators born or made?

Amanda Lang is a Gemini award winning business journalist and the senior

business correspondent for CBC News as well as the co-host of the Lang and

OLeary Exchange on CBC Television. In her book she writes about several entrepreneurs;laying out their story but also trying to dig deeper and understand the steps involved in their

entrepreneurial success. She addresses the importance of maintaining the curiosity exhibited

by toddlers who continually ask why as they seek to understand how the world works. The

book challenges conventional wisdom and offers practical, inspiring advice. The Power of

Why shows how its possible to re-ignite your innate curiosity and overcome long-standing

barriers, leaving you more creative, productive and fulfilled in your job. -C. Bartolic


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Fresh FactsPage 10

Editors note: Kate Zurschmeide had agreed

to do the first ever webinar at the OFFMA

Summit in Niagara Falls last month. Her

presentation was titled Refining Your CSA

for the Next Decade and I thought I should

visit her website to get a better under-

standing of the various products and pro-

grams her farm offers. This idea caught my

attention. Many people buy chicks and bun-

nies for their children at Easter but have no

idea what to do with them once they out-

grow the fuzzy, cute baby phase. This pro-

gram seems to be a win-win for the farmer

and the customer.

Here a peep there a peep, take somehome to share a peep! Great CountryFarms is getting ready for another awe-some year of fantastic food, great funand fabulous learning experiences with aspecial opportunity for your family tolearn first-hand the fun of raisingspring chicks! Baby peeps (chicks) are

super cute and super easy and a reallyawesome experience for both little peo-ple and big people! If youre not allowedto keep grown-up chickens in your back-yard NO WORRIES!!! Great CountryFarms can take your peeps back and givethem a good home af-ter they are all grownup.

Twenty five dollarsgets your family 4 bun-dles of fluff, a smallbag of starter feedand Farmer Bobs PeepProgrambooklet thattells you all about yourlittle chicks and how to

raise them. Chicks like company so theminimum package is 4 peeps. Chicks will

be available to pick up starting Satur-day, March 23rd through Saturday,March 30th. March 23rd & 24th is ourMarshmallow Harvest and chicks canonly be picked up between 2pm-5pm.March 25th-March 30th you can pick upyour chicks between 10am and 5pm. Ourhayride driver will help assest you butplease keep in mind he will be unavaila-ble for 30 minutes at 11am, 1pm &

3pm. We are closed on Easter Sunday.

Are you ready to raise some cool littlechickens? All the chicks are femalerainbow layers from McMurray Hatch-ery, meaning they are a mixed varie-ty. www.mcmurrayhatchery.com. Theyare only a week old and are vaccinatedfor Mareks disease and have been inour care the first couple of days so

they are coming to you healthy!

When you pick up the chicks, we willprovide you with a small temporary boxand 1 qt bag of food (lasts 3 weeks) toget you started. We also recom-

mend you purchase: 8 Hole Round Feeder Mason Jar PoultryWater-er

Heat Lamp w/ 6 cord &100W Bulb (We recom-mend a 250W Bulb ifyour chicks will be out-side or in the garage)

You can find these itemsat Southern States,

A Chick Program from Great Country Farm in Virginia


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Newsletter #286 Page 11

Tractor Supply Shop, or for conven-ience we can get it for you and haveeverything ready when you pick themup.

You can start making orders February25thand dont wait because we onlyhave so many of these special littleguys available! Please choose below topurchase just the chicks, or thechicks and supplies. In the descrip-tion area on the payment page pleaselet us know what day you plan on pick-ing up your chicks so we can be pre-

pared for you.

4 chicks - $25 USD, 4 chicks andsupplies $55 USD Bottom of FormThank you for helping us raise our

little fluff balls! If you have anyquestions please [email protected]

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Also found on the Web.

Best Practices for Sampling at

Farmers MarketsA Practical

Guide for Farmers Market Vendors

(but also very applicable for on-

farm marketers)

http://www.ca.uky.edu/cmspubsclass/files/

extensionpubs/2012-19.pdf


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March 19 & 21 , Guelph and Kemptville, Contact Cathy at

905-841-9278 for more information.

Aug. 7& 8 .stay tuned for additional information

Nov. 11-15 ...save the date, additional info to follow.

Page 12 Fresh Facts

Ontario Farm Fresh

Cathy Bartolic, Executive Director

2002 Vandorf Rd. Aurora, ON L4G 7B9

Phone: 905-841-9278

Fax: 905-726-3369

E-mail: [email protected]

www.ontariofarmfresh.com

Brian Hugli, President

Huglis Blueberry Patch

Leslie Forsythe, Vice President

Forsythe Family Farms

Jesse Lauzon, Past President

Springridge Farm

Hollis English, Murphys FarmsteadCara Epp, Associate Member

Cara Epp Marketing

Nicole Judge, Spirit Tree Estate Cidery

Steve Martin, Martins Family Fruit Farm

Colleen Pingle, Pingles Farm Market

Steve Smith, Smiths Apples

Cana Thatcher, Thatcher Farms

Carl Fletcher, OMAFRA

(Acting Advisor to the Board)

Here is your 2013-14 OFFMA Board of Directors

These volunteer board members give freely of their time to provide directionand guidance for the Direct Farm Marketing Industry in Ontario. We applaudyour efforts and dedication.

Brian Hugli, President

Huglis Blueberry Ranch, Pembroke, ON, 613-638-1288(w),[email protected]

Leslie Forsythe, Vice-PresidentForsythe Family Farms Inc., Uxbridge, 905-887-1086(w),[email protected]

Jesse Lauzon, Past PresidentSpringridge Farm, Milton, 905-878-4908(w),

[email protected] English

Murphys Farmstead, Alliston, 705-435-2141(farm mkt.),[email protected]

Cara Epp (Associate Member)

Edana Integrated Marketing, Brampton, 647-217-2835, [email protected] JudgeSpirit Tree Estate Cidery, Caledon, 905-838-2530(farm),[email protected]

Steve J. MartinMartins Family Fruit Farm Ltd., Waterloo, 519-664-2750(w),[email protected]

Colleen PinglePingles Farm Market, Hampton, 905-725-6089(h&w),[email protected]

Steve SmithSmiths Apples & Farm Market, Port Elgin, 519-832-2971,

[email protected] ThatcherThatcher Farms, Rockwood, 519-856-4073(store),[email protected]

Carl Fletcher (Board Advisor)OMAFRA, Guelph, 519-826-3235, [email protected]

Cathy Bartolic (Secretary/Treasurer)OFFMA, Aurora, 905-841-9278(w), [email protected]

fresh facts - march 2013

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