Location: Treasure Lake and Dark Wood Farm, Petersburg, Kentucky
Event Cost: $35
Date: Saturday July 15, 2017
****includes tours, talks, and local foods lunch and beverages****
Contact Info: For more information on the host site and to register contact the following:
Doug at firstname.lastname@example.org
This year at Treasure Lake, my (Doug Crouch) family’s property for the last 34 years, we took next steps in our permaculture vision by working with Annie and Chris from Dark Wood Farm. In March, they moved their operation to Treasure Lake, a family operated recreation area in Petersburg, Kentucky, just 35 minutes from Downtown Cincinnati in Northern Kentucky. Our plan for this event is to explain their progress as farmers growing food for local markets and my work spanning 16 plus years on improving forest health here in the forest that surrounds the lake. We aim to connect you with your local food supply and the local ecology and how to steward natural resources for abundance through the permaculture way. We will also be serving a preordered sandwich lunch composed of local foods as well as a variety of locally produced fermented foods and beverages. The day will be a balance of tours, sitting on the back patio enjoy refreshments, and talking about this work. The land has more to offer than just this so feel free to spend the whole day out here.
Morning meet and greet with Tea and Coffee: 10-10:30
Morning farm tour: 10:30-11:30
Farm and Food Q&A: 11:30-12:00
Forest tour: 1:00-2:30
Forest management talk: 2:30-3:30
Day concludes at 3:30 but free to stay to enjoy beverages, hike more and camp out (extra fees apply)
Annie and Chris have operated Dark Wood Farm in Having moved its operation from further down the river road in Boone County, KY since 2014. This year they moved their operation to Treasure lake and are growing their one acre in the sandy flats behind the Treasure Lake BarAnnie and Chris have implemented a one acre market garden that focuses its sales through CSA shares and also to restaurants through a purchasing cooperative. Its a non fenced garden that is very welcoming, laid out to a T, and very productive. Crop rotation, cover cropping, successional planting, and other biological growing methods are all strategies and techniques employed at the farm. Annie and Chris run a 40-person CSA (Community Supported Agriculture) program from May- November and sell their produce to restaurants in the greater Cincinnati area.
Annie and Chris grow food with the intention that it is tasty, nutritious and good for Mother Nature.
The diverse 66 acre property has a 15 acre pay fishing lake being the centerpiece. It sits in the most biodiverse region in the whole temperate world and offers heaps of ecological lessons to be learned. Furthermore, less than 10 acres are cleared but this open space does give us recreational opportunities like event hosting including permaculture based festivals (Pollination Festival). We built a stage in 2014, with many of the materials coming from the land, and did upgrades to infrastructure to establish this facet of interacting with the land. The land has several existing businesses; bar, camping, and pay fishing. The lake acts as a magnet for the wildlife and gives us great viewing opportunities, which we love to share with others. We are committed to enhancing the forest, which goes hand in hand with broad acre food forest for both wildlife and humans! Forested hillsides surround the lake and create the ambiance of being immersed in an area that is remote and secluded. However, Hebron, Kentucky, Lawrenceburg, Indiana, and Cincinnati, Ohio are all very accessible with the later being only 22 miles away.
We are partnering with Allez Bakery in OTR to provide you with sandwiches created with Dark Wood Farm produce and other quality ingredients. Tom and Dave at Allez bake sourdoughs using a long fermentation process and regionally sourced wheats. There will be vegetarian and meat options and you will tell us your preference at registration. We will also be highlighting our good friends at Fab Ferments incredible processed food to give some extra kick to flavor and nutrition. Their komboucha will be one of the beverages we serve throughout the day to keep you hydrated on what likely will be a warm mid-summers day.
Annie grew up a mere five miles from the farms current location in Petersburg, Kentucky but spent 10 years in Upstate New York and the Pacific Northwest before returning to Northern Kentucky to start has returned to Dark Wood Farms. Even though she grew up with a backyard garden and worked at McGlasson Farms as a teenager, she never thought when she grew up she would be a
farmer. Instead she focused on study biology and ecology. The link between food production and human and environmental health became apparent to her, and she began to spend more time shopping at the farmers market shopping, gardening the backyard, and visiting farms. In 2012, she decided to finally take the leap and quit her job to work at Local Roots Farm outside of Seattle, WA. She realized quickly that she wanted to start her own farm, and to do so in her home state of Kentucky, near family and friends. She felt there was more opportunities to expand organic production in Kentucky. In 2014 Annie started Dark Wood Farm from scratch with nothing but some mint plants that she dug up in Seattle and transported to Kentucky in the back window of her car. For Annie this farming endeavor is about eating good food and being apart local food culture, and think about food especially through the CSA model which helps to change the way people eat.In this day of supermarkets and fast food living, she is happy to be on the farm living an outdoor life and watching the rhythms of nature and living in harmony with it all.
Chris grew up in a small town in Utah where he first developed a passion for growing things by helping his mom in the garden from a young age. As a teenager, he did landscaping work, where his fondness for raising flowers began. He studied accounting in college, but after working for a couple years in an office setting, he decided he did not want to stare at a computer screen everyday. Chris then served as a small business development volunteer in Morocco as a Peace Corps Volunteer. During this time, he learned to cook and started shopping for fresh produce regularly at the weekly market. This experience initiated a slowly increasing passion for locally raised slow food. Chris and Annie met as AmeriCorps volunteers where they were both leaders on different trail maintenance crews. Chris spent a summer maintaining trails on the Pacific Crest Trail, where he rediscovered his passion for rewarding outdoor physical labor. Following their time in AmeriCorps, Chris and Annie became roommates in Seattle. During this time, they experimented with growing vegetables in their yard, and they even kept four chickens in their backyard. Together, they went to the weekly farmers market every week and made a concerted effort to eat locally and seasonally as much as possible. Chris volunteered and interned with two local nonprofit organizations in Seattle, which focused on urban and organic farming. He also sold produce for a large organic farm at weekend farmers markets. All of these experiences, along with other factors, prompted him to move to Kentucky to try his hand at farming by assisting Annie when she started her own farm in 2014. His favorite aspects of farming are the hard-working outdoor lifestyle, seeing the fruits of his labor as seeds become produce at the market stand or on a chef’s plate, and eating the food he produces, of course. He enjoys the homesteading part of living and working on the farm, and he has a new-found passion for birds since the farm moved to Treasure Lake.
Trained as both a Permaculture Designer and Fish and Wildlife Manager, Doug has extensive knowledge surrounding landscape planning and food production systems. This regenerative design and implementation work spans the globe ranging in contexts and climates including tropical agro-forestry, Mediterranean organic gardening, and temperate suburban edible landscaping. To facilitate this work he founded TreeYo Permaculture thus building off his other formal training in small business management. Incorporating this knowledge and experience into sustainability educational programming has now become Doug’s main focus as he continues his ecological design and holistic development in various ecosystems.
Crouch’s Treasure Lake
2590 Lawrenceburg Ferry Road
Petersburg, KY 41080
The lake can be accessed from the I-275 loop that encircles the tri-state area of Cincinnati, OH. From I-275 take the Petersburg exit. If you are coming through Indiana it will be the first exit after the bridge or in Kentucky it will be the last exit in KY, two past the airport. Go West, take a right from either direction, off the exit onto KY 8 which turns into KY 20 1/2 mile down the road. Follow that for 4 miles in total. Turn right on Lawrenceburg Ferry Road after you go through a couple of tight S-curves and flatten out to the bottom. Then follow that for about 1 mile past houses and cornfields on the left and drive through the forested section. You will see a driveway forking to the right after a small bridge and the sign for Treasure Lake. Go right up the hill and the tavern will be on your left while the private residence will be the small cabin straight ahead. Please stop at the tavern for fishing registration.
Doug at Treeyopermaculture@gmail.com and for tickets https://www.eventbrite.com/e/farm-and-forest-tour-with-local-foods-tickets-35276695546