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2022 KY Fruit & Vegetable Conference Registration is Open!

Registration for the 2022 Fruit and Vegetable conference is now available! The event is scheduled for January 3-4, with pre-Conference events on Sunday, January 2. This will be the first time this event has been held at the Sloan Convention Center in Bowling Green, KY (https://www.bgky.org/convention-center).

The annual Kentucky Fruit and Vegetable Conference is the premier event for Kentucky produce growers to interact and gain valuable production and marketing training. The Kentucky State Horticultural Society (KSHS), Kentucky Vegetable Growers Association (KVGA), Organic Association of Kentucky (OAK), Kentucky Wineries Association (KWA) and Kentucky Horticulture Council (KHC) in cooperation with University of Kentucky College of Agriculture, Food and Environment (UK), Kentucky State University College of Agriculture, Communities and the Environment (KSU), and Kentucky Department of Agriculture (KDA) have planned an excellent program with more than 75 speakers covering both general interest and specialized production topics. The trade show will have more than 60 exhibitors for attendees to visit about products and services.

The full conference program, information about pesticide CEUs, and registration instructions are available on the Conference webpage: https://kyhortcouncil.org/2022-ky-fruit-vegetable-conference/.

The Conference will include a general session as well as sessions on protected agriculture production technologies, organic production, vegetable production (beginner and advanced), fruit production (beginner and advanced), and business management. New sessions added this year include MarketReady, farm-to-school, value-added production, and ag water. Other conference events include a Farmers’ Market Short Course organized by KDA, a crop insurance workshop organized by KHC and the Kentucky Center for Agriculture and Rural Development (KCARD), and a labor ready workshop offered by AgSafe as well as the fruit grower and vegetable grower roundtable sessions.

Kentucky specialty crop growers will be presenting as well as Kentucky Extension specialists and excellent out-of-state speakers including: Dr. John Clark, Distinguished Professor, University of Arkansas, Fayetteville, AR; Dr. Chieri Kubota, Professor, the Ohio State University, Columbus, OH; Dr. Dave Lockwood, Extension Fruit Specialist, University of Tennessee, Knoxville, TN; Dr. John McMaine, Extension Specialist – Water Management, South Dakota State University, Brookings, SD; and Dr. Annett Wszelaki, Professor of Horticulture, University of Tennessee, Knoxville, TN.

Pre-registration is available online through Eventbrite (https://2022-ky-fruit-veg-conference.eventbrite.com) or by mailing in the meeting registration form by Friday, December 17, 2021. After this date, you may continue to register online or on-site. The conference pre-registration fee is $50 (or $75 on site) and includes a year’s membership in the KVGA, KSHS, or OAK and full access to recorded content for a year after the meeting.

For registration questions call: 859-490-0889 or email: info@kyhortcouncil.org.

2022 KY Fruit & Vegetable Conference Call for Speakers

The 2022 Kentucky Fruit & Vegetable Conference Planning Committee is seeking proposals for educational presentations. We welcome ideas for mini-sessions (20 minutes total; 15 minutes speaking and 5 minutes for Q&A) or longer presentations (30 or 60 minutes including Q&A). We are especially interested in presentations from local growers.

Session topics should be highly focused for produce growers in Kentucky. Topics can address production methods, research results, business management strategies, and best practices. Specific content requests from recent Conference surveys include: variety performance, crop rotation, processing, post-harvest handling, growing in high tunnels, urban farming, strategies for marketing, and soil health.

This event each January historically has an attendance of 500 participants including growers, exhibitors, speakers, organizational representatives, and governmental agencies, with more than 70 educational sessions, grower roundtables, a trade show, and a Kentucky wine tasting. The full agenda with registration details will be published in late October. The Conference is scheduled for Jan. 3-4, at the Slone Conference Center in Bowling Green.

We encourage you to consider submitting a proposal to share your knowledge, passion, and innovation with others or suggest speakers you’d like to hear! Submit proposals online or by email info@kyhortcouncil.org.

Deadline to submit proposals is September 15, 2021. Presentation date and time will be confirmed with speakers by October 15, 2021.

KHC Member Organization Profile: KSHS

Each month, KHC features one of the Council’s member organizations to highlight how these groups support horticulture in Kentucky. This month is the Kentucky State Horticultural Society, also known as KSHS. This non-profit professional member group for Kentucky fruit growers was organized in 1856 and later incorporated in 1920 to bring together individuals across Kentucky interested in fruit production. You can connect with KSHS online.

You did not misread that date of 1856. KSHS has been an active organization supporting research, outreach, and education for the fruit industry in Kentucky for 165 years! KSHS provides many member benefits, including summer orchard tours, an online business listing, educational programs, and access to the KY Ag Health Care Trust.

One of the organization’s most important activities is to co-sponsor the annual Kentucky Fruit and Vegetable Conference each January. The statewide conference provides the opportunity for KSHS members to learn the latest production techniques from university specialists and produce growers and network with others interested in vegetable production and marketing. The trade show features equipment and supply dealers as well as technical service providers. Educational sessions focus on such topics as commercial produce production, organic production, protected agriculture systems, and product market channels including farmers’ markets, direct and wholesale marketing, and agritourism. The 2022 Conference is scheduled for Jan 3-4, with pre-conference sessions on Sunday, January 2. The event will be held in Bowling Green at the Sloan Convention Center.

Each year KSHS recruits board members and officers from within the industry to represent the different sizes, geographies, and marketing channels of Kentucky fruit growers. The current KSHS officers include: Jonathan Price, President (Bowling Green); Kevan Evans, President-Elect (Georgetown); Joanna Hinton, Secretary (Hodgenville); Amanda Gajdzik, Treasurer (Shelbyville); and Directors Dwight Greenwell (Taylorsville), Stuart Brenneman (Tipton, IN), Barb Hettmansperger (Science Hill), Billy Reid (Owensboro), Lyle Allen (Versailles), Megan Fields (Versailles), and David Haney (Prospect).

Although most KSHS members join as part of their annual Kentucky Fruit & Vegetable Conference registration, you can join any time. Dues can be paid online or by completing a membership application with your contact information and sending a $40 check or money order to KSHS, PO Box 469, Princeton, KY 42445-0469.

If you have questions about KSHS, you can contact any officer or director for information or send an email to KHC at info@kyhortcouncil.org.

Crop Spot: Zucchini

By: Bethany Prekopa, Direct Marketing Program Manager

Currently, farmers markets are flooded with all of the freshest produce and one vegetable in particular is one I am most excited for—zucchini, zucchini, zucchini. A vegetable that is so versatile that the health industry has made it into an alternative for noodles….bold move in the carb world, am I right? Whether you’ve had a zoodle (zucchini noodle!) or you like your zucchini simple, there is a host of recipes out there to appeal to every eater. Did you know that zucchini was first brought to the United States in the 1920s? You can find the squash in a number of Italian and Italian-American dishes, which makes sense since ‘zucca’ means squash in Italian! One of my favorite zucchini dishes is ‘fiori di zucca’, which is made with the zucchini flower. The flower is cleaned, stuffed with a ricotta/mozzarella mixture, then fried in a light batter. So scrumptious!

Besides being delicious, zucchini contains a host of vitamins and minerals. Packed with zeaxanthin, a compound that helps with preventing oxidative stress, this summer squash can aid in limiting the likelihood of developing cancer (zeaxanthin also helps protect eye cells i.e. prevents cataracts and other eye problems). It is also rich in vitamin B6, which helps with regulating blood sugar and thus, can help protect against diabetes.

Zucchini season typically runs from June-September in Kentucky. The plants have to wait to be seeded until the danger of frost has passed. Many farmers use black plastic on raised beds and trickle irrigation to warm soil temperatures faster and protect the plants against a late, unexpected frost. It is ready to harvest 2-5 days after flowering, which means harvest may be every day or every other day. Bountiful harvests are wonderful, but sometimes farmers have to get creative with extra produce. Aside from selling the zucchini or blossoms, many farmers markets boast zucchini value-added products. Zucchini bread and relish are just two products I see every single week at the markets!

Already love zucchini, but want to try something new? Not sure how to cook zucchini or just plain don’t like it? Give these recipes below a try!

Zucchini Fries with Garlic Scape Aioli

These can be baked in the oven as listed below or shallow fried in about 2 inches of oil in a saucepan. It depends on the level of crispiness you’d like. I prefer the crunch of the shallow fry, but when looking for a healthier option, the baked is just as good. You can also add in your favorite seasoning to the panko mixture—we used a little bit of Lowry’s seasoning salt and it was perfection! Check out our Facebook page for our recent video making this recipe!

  • Zucchini Fries Ingredients
  • 3 small zucchini
  • 2 eggs
  • 1 pinch salt
  • Ground black pepper
  • 2 cups panko breadcrumbs
  • ½ cup grated Parmesan cheese
  1. Preheat oven to 425F. Slice the zucchinis into 3-inch length by ½-inch thick strips. In a bowl, add the pinch of salt and 3 dashed of ground black pepper to the eggs. Beat well until combined. Line a baking sheet with parchment paper and set aside.
  2. In a big plate or container, mix together the panko and Parmesan cheese. Start dropping the zucchini strips into the beaten eggs. Then take the strips out of the egg mixture, shaking off the excess before rolling with the panko mixture, pressing gently to coat well. Transfer the zucchini strips to the baking sheet and repeat until all the strips are coated.
  3. Bake in the oven, turning the fries halfway through, until golden brown and crispy, about 20-25 minutes. Serve with the dipping sauce of your choice—we recommend the aioli below!

Recipe by: https://rasamalaysia.com/parmesan-zucchini-fries/#mv-creation-457

Aioli Ingredients:

Make this aioli first or even the night before so that the flavors can develop in the fridge!

  • 1 large egg, a room temperature
  • 2 teaspoons fresh squeezed lemon juice
  • 3/4 cup neutral flavored oil
  • ¼ cup finely minced garlic scapes
  • 1 small clove of garlic, finely minced
  • Pinch of salt
  1. Separate the room temperature egg and place the egg yolk in a small bowl with high sides. Discard of use the egg white for another purpose. Whisk in the fresh squeezed lemon juice.
  2. Slowly, a few drops at a time, whisk in the oil. Once the aioli starts to thicken you can begin the pour the oil in a little faster. If the oil starts to build up at all stop pouring and whisk briskly to incorporate it. Continue until all the oil has been incorporated and the aioli is nice and thick.
  3. Add the garlic scapes and finely minced garlic and stir together well. Season to taste with sea salt.

Recipe by: https://www.theendlessmeal.com/green-beans-with-garlic-scapes-aioli/

Zoodles (Zucchini Noodles)

Zoodles are some of the easiest “pasta” to make! You don’t want to boil them or you’ll get very, very mushy vegetables. The best & tastiest way to prepare zoodles is to saute them for about a minute in a saute pan with the sauce of your choice or simply olive oil and garlic. Also, you don’t have to have a spiralizer to enjoy zoodles, although we do recommend it! You can find pre-spiralized zoodles at many grocery stores or pick up a hand spiralizer and get the kids involved—it can be quite fun and you can spiralize a number of different vegetables!

Example Zoodles:

  1. Wash your zucchini and dry it so you have a good grip for the spiralizer. Using a hand spiralizer, twist your zucchini into spaghetti spirals! These can be very long so make sure to cut them in half to make sure they are manageable to eat.
  2. Once your spirals are ready to go, heat up some olive oil on medium-high heat. Add in some minced garlic and crushed red pepper flakes. Let sauté for about a minute—don’t let the garlic burn!
  3. After about a minute, add in the zoodles and let them sauté with the garlic oil for a minute. Turn the heat off, add some grated Parmesan, and enjoy!

KHC Member Organization Profile: KVGA

Each month, KHC will be featuring one of the Council’s member organizations to highlight how these groups support horticulture in Kentucky. This month is the Kentucky Vegetable Growers Association, also known as KVGA. This non-profit professional member organization was established in 1970 to bring together individuals interested in vegetable production. You can connect with KVGA online (www.kyvga.org) or on Facebook (@KYVGA).

One of the organization’s most important activities is to co-sponsor the annual Kentucky Fruit and Vegetable Conference each January. The statewide conference provides the opportunity for KVGA members to learn the latest production techniques from university specialists and produce growers and network with others interested in vegetable production and marketing. The trade show features equipment and supply dealers as well as technical service providers. Educational sessions focus on such topics as commercial produce production, organic production, protected agriculture systems, and product market channels including farmers’ markets, direct and wholesale marketing, and agritourism.

Conference registration includes an annual membership in KVGA. Even if you missed the Conference this year, you can still join and get access to the archived online sessions. Dues can be paid online and then email links to the sessions will be provided. The 2022 Conference is scheduled for Jan 3-4, with pre-conference sessions on Sunday, January 2. The event will be held in Bowling Green at the Sloan Convention Center.

In addition to notification about educational sessions, KVGA provides many member benefits, including a membership to American Vegetable Grower magazine, an insurance plan, access to the KY Ag Health Care Trust, and a quarterly newsletter. Because of COVID disruptions to usual activities, in 2021, KVGA offered a discounted registration rate to “attend” the virtual Conference attendees and access to the quarterly newsletter. The 2021 KVGA June newsletter is now available online as well as back issues. This new issue covers some really great content.

Each year KVGA recruits board members and officers from within the industry to represent the different sizes, geographies, and marketing channels of Kentucky vegetable operations. The current KVGA Executive Board is: President: Joel Wilson, Wilson’s Cedar Point Farm (Nancy); Vice President: Shubin Saha, Kentucky Fresh Harvest (Stanford); Secretary: Nathan Truesdell, Circle T Farms (Maysville); and Treasurer: Ron McMaine, McMaine’s Riverhaven Farm (Salvisa). Board of Directors includes: Zeldon Angel, Angel Farms (Winchester); Jonathan Berkshire, Berkshire Farms (Glencoe); Sandi Deutsch, Deutsch Farm (Taylorsville); Nathan Howell, Need More Acres (Scottsville); Annette Meyer-Heisdorffer, Daviess Co Extension (Owensboro); Susan Miller, Miller’s Farm (Stanford); David Neville, Capstone Produce Auction (Campbellsburg); Babette Overman, Overman’s Bluegrass Fruits and Vegetables (Lancaster); Brad Reid, Reid’s Orchard (Owensboro); Jacob Sharpe, Homegrown Direct (Georgetown); Ben Wilson, Dragonfly Hollow Farm (Richmond).

If you have questions about KVGA, you can contact any officer or board member for information or send an email to info@kyvga.org.

Kentucky Horticulture Council Staff Expansion

The Kentucky Horticulture Council (KHC) has announced two new staff members – McKenzie Fox and Bethany Prekopa – who will be managing programs that support specialty crop growers and green industry businesses in Kentucky.

“On behalf of the Kentucky Horticulture Council and its member organizations, we welcome Bethany and McKenzie, who will be working directly with Kentucky’s horticulture industry,” said Cindy Finneseth, Executive Director of KHC. “Each has a strong set of skills and experience to provide horticulture growers and agribusinesses in Kentucky the support to continue to produce and deliver high quality products and services.”

Fox is focusing on farm to school and value chain projects. She is a local food enthusiast with extensive experience in developing educational programs. This Spring, she was instrumental in launching the online ordering system for the
Franklin County Farmers Market. Fox is a graduate of Alma College and has worked for the US Forest Service and the Antrim Conservation District in Bellaire, Michigan.

“I am very excited at the opportunity to work for KHC, especially because my work combines two of my passions – local food and education!” said McKenzie. “I look forward to working with growers, food service directors, teachers, and
students to bring more local foods into our schools.”

Prekopa is supporting growers selling products directly to customers. She comes to KHC from the University of Kentucky’s Food Connection where she prepared delicious seasonal menus using locally grown produce. She is a farmers market advocate, having interned at the Lexington Farmers Market promoting and assisting vendors with online store creation and setting up mobile payments. Prekopa is a Kentucky native and a graduate of UK.
“I am so proud to be working for and representing Kentucky Horticulture Council,” said Bethany. “Even in the few weeks I’ve been here, I’ve been able to work on projects that I am deeply passionate about. I hope you see this passion come through in my work to elevate our farmers markets, agritourism, and horticulture businesses!”

According to Jeremy Hinton of Hinton’s Orchard and Farm Market and president of KHC, “These new positions at KHC will amplify our support to Kentucky’s multi-billion dollar horticulture industry. We are excited about the new programs we are able to offer Kentucky producers.”

The Kentucky Horticulture Council (KHC) is a 501(c)-5 non-profit organization established to support specialty crop grower groups in Kentucky. KHC is supported through grants and the Kentucky Agricultural Development Fund (KADF). To learn more, contact KHC at 859-490-0889 or info@kyhortcouncil.org.