Linda Hezel
Since 1993, I have been developing Prairie Birthday Farm LLC as a small scale, regenerative, agroecology site to produce beautiful, nutrient dense and flavorful organic food necessary for good health. Awards: 2017 John Kaiahua Mentorship award for inspiring, teaching and supporting aspiring food growers; 2016 Missouri Native Plant Society, Erna Eisendrath Memorial Education Award, "recognizing individuals who, through teaching, writing, or other activity have conveyed to others a significant appreciation and knowledge of Missouri’s native flora". Soil research (published) with Dr. Robert Kremer, University of Missouri, demonstrates an increase in soil organic matter (from 2% to 6+%). I was an invited panelist for National Public Radio’s “Going There – How We Eat” with Michel Martin. Work has appeared in: The New York Times, The Missouri Prairie Foundation Journal, Feast Magazine – Midwest, Feast TV, Northland Lifestyle Magazine, American Journal of Nursing, Kansas City Star, Missouri Harvest and more.
Farm description: The farmscape (raised beds, garden, prairie) have been designed to mimic nature in food production and reconstruct native ecosystems necessary for the balance and synergy among plants and animals. The farm products and experiences include cutting and culinary flowers, heirloom and wild fruit, herbs, and vegetables; native plants (forbs, grasses, bushes, vines & trees). Together they yield fruits, vegetables, herbs, flowers, eggs, honey, and art: photographs & tablescapes, research, information & experience, ecosystem services, aesthetic wealth, and nature immersion experiences. Production practices: are an amalgamation of agroforestry/regenerative/organic/permaculture/polyculture aka biomimicry farming; compost (sawdust, manure, biochar; vermicompost); perennial cover crops (pasture, prairie); prairie burns; no synthetic fertilizers, herbicides or insecticides, produce is plant ripened (tree, bush or vine), custom harvests (no cold storage), pollination services by Farm honey bees and by wild pollinators, soil testing since 2003.
Products sold: Fruits, nuts, vegetables, herbs, edible flowers, honey, and eggs (chicken, duck)
Top 5 crops/products sold: 1. On farm foraged herbs and greens (wild, naturalized, cultivated) 2. Culinary blossoms 3. Native fruits 4. Cut flowers 5. Heirloom fruit
Markets I sell in: Restaurants and from the farm
Specialty areas: Unusual fruits, vegetables, herbs, native plants
Farm description: The farmscape (raised beds, garden, prairie) have been designed to mimic nature in food production and reconstruct native ecosystems necessary for the balance and synergy among plants and animals. The farm products and experiences include cutting and culinary flowers, heirloom and wild fruit, herbs, and vegetables; native plants (forbs, grasses, bushes, vines & trees). Together they yield fruits, vegetables, herbs, flowers, eggs, honey, and art: photographs & tablescapes, research, information & experience, ecosystem services, aesthetic wealth, and nature immersion experiences. Production practices: are an amalgamation of agroforestry/regenerative/organic/permaculture/polyculture aka biomimicry farming; compost (sawdust, manure, biochar; vermicompost); perennial cover crops (pasture, prairie); prairie burns; no synthetic fertilizers, herbicides or insecticides, produce is plant ripened (tree, bush or vine), custom harvests (no cold storage), pollination services by Farm honey bees and by wild pollinators, soil testing since 2003.
Products sold: Fruits, nuts, vegetables, herbs, edible flowers, honey, and eggs (chicken, duck)
Top 5 crops/products sold: 1. On farm foraged herbs and greens (wild, naturalized, cultivated) 2. Culinary blossoms 3. Native fruits 4. Cut flowers 5. Heirloom fruit
Markets I sell in: Restaurants and from the farm
Specialty areas: Unusual fruits, vegetables, herbs, native plants
