farm@coyote-run-farm.com

Heirloom Tomato Plants, Peppers, Basil, Parsley, and Egg Plant

This is the list of chemical free, mostly heirloom plants we will offer at the Downtown Farmers Market on May 2nd, 9th, and 16th. Please send us an email if you’d like to place an order for picking up at the farmers market.  You can also place an order to be picked up at Plymouth Church at 42nd and Ingersoll in Des Moines on Wednesdays between 4:45 and 6:15 starting April 28.

All plants are $4 each in a 4 inch pot.  Three plants are $11.  The 4th plant is $3.50.  Six plants are $20.  The seventh plant and any additional plants are $3.25 each.  A full flat of 18 plants is $54 or $3 per plant.  Sales tax is included in the price.

You can go to the following websites to learn more about these varieties of plants.  The letters behind the names indicate Seed Savers (ss) www.seedsavers.org, Johnny’s (j) www.johnnyseeds.com, Gourmet Seed International (gsi) www.gourmetseed.com, and Burpee www.burpee.com.

You are welcome to e-mail us a list of the plants you want, how many you want, and when and where you want to pick them up.  You can copy this page, mark it up, and email it to us.  Or you can simply send us an email and tell us what you’d like to order.  We’ll reply and confirm whether or not we can fill your entire order.

Heirloom Tomatoes

___ Amish Paste ss
Meaty fruits, good for sauce or fresh eating

___ Aunt Rubys German Green ss
Beefsteak fruit, refreshing flavor, green ripe, large over one pound

___ Beams Yellow Pear ss
Endless supply of 1 ½ inch pear tomatoes, ideal for salads

___ Black Cherry ss
Outstanding sharp tasting cherry with deep mahogany coloring

___ Black Krim ss
Purple red, turn almost black.  Full flavor.

___ Black Plumb ss
Black, roma type Russian tomato.  Excellent for richly colored spaghetti sauce.

___ Brandywine ss
One of the best tasting tomatoes, luscious flavor, large over one pound, deep pink skin and smooth red flesh

___ Cherokee Purple ss
Extremely sweet flavor, productive plants, dusty rose colored

___ Cherry Roma ss
Incredibly heavy set of one inch long plum shaped fruit.  Sweet spicy flavor.  Great fresh or dried.

___ Crnkovic Yugoslavian ss
Pink beefsteak.  Up to a pound each.  Rarely crack.  Full tomato flavor.

___ Czechs Bush ss
Good flavor, nice for containers and tight spaces, four to six ounce red fruit

___ Dr. Wyche’s Yellow ss
Heavy yields of 1 lb golden yellow tomatoes.  Meaty flesh and rich flavor.

___ Federle ss
Very few seeds, excellent for processing, especially for salsa

___ German Pink ss
Full sweet flavor.  Excellent for canning, freezing, and slicing.  1 to 2 lb beefsteak.

___ Gold Medal ss
Very little acid, very sweet, yellow streaked red

___ Great White j
Big yellow, white fruits with mild taste

___ Green Zebra ss
Green striped salad specialty, sweet zingy flavor

___ Hillbilly Potato Leaf ss
Sweet juicy one pound fruit, yellow streaked with red

___ Hungarian Heart ss
Huge ox heart, few seeds, fresh eating, canning, and for fresh roasted tomato sauce

___ Italian Heirloom ss
Excellent full tomato flavor, easy to peel, ideal for slicing and canning

___ Kellogg’s Breakfast ss
Beef steak type fruits from one to two pounds, juicy meaty and orange in color

___ Large Red Cherry ss
Favorite for canning whole, salads, and fresh eating

___ Lemon Drop ss
Pale yellow cherry.  Very sweet.  Back by popular demand.

___ Mexico Midget ss
Hundreds of round ½” fruits give an incredible flash of rich tomato flavor, great for salads.

___ Moonglow ss
Medium-sized bright orange fruits. Solid orange meat, few seeds and wonderful flavor.

___ Mortgage lifter ss
Deep pink beefsteak, sweet yet rich, moderate to high yield

___ Moskvich j
Early, deep red.  4 to 6 oz.  Cold tolerant.  Great tomato flavor.

___ Nyagous ss
Small size fruits, full flavor, very productive

___ Opalka ss
High volume 3” by 6” red paste tomatoes.  Few seeds, perfect for processing.

___ Paul Robeson ss
Dusky brick red fruits with dark green shoulders and red flesh; 6-12 ounces.

___ Plum Lemon ss
Meaty, sweet, refreshing flavor, great for salsa

___ Prudens Purple j
Early Brandywine type

___ Red Fig ss
Small pear shaped, great for fresh eating, also used dried

___ Red Zebra ss
Red overlaid with golden yellow striped, great sweet flavor, very productive

___ Riesentraube ss
Giant bunches of grapes.  Produces tasty fruits in clusters of 20-40.

___ Rose ss
Large meaty, rose colored fruit, great taste

___ Rutgers burpee
Jersey tomato, full flavor, for slicing and cooking.  Red fruits are slightly flattened.

___ Soldacki ss
Polish potato-leaf, large fruits, dense and meaty. Pinkish-red flat globes up to one pound.

___ Striped German j
Red and yellow.  Complex fruity flavor.  Smooth texture

___ Valencia j
Semi-orange fruit with full tomato flavor

___ White cherry ss
Early and productive pale yellow to ivory 1 ounce fruits. Sweet fruity flavor.

Non heirloom tomato
___ Sungold j
Orange cherry, intense fruity flavor

Bell Peppers

___ Green to red

___ Green to yellow

___ Purple Beauty, purple to red ss

___ Garden Sunshine, cream/orange to red ss

___Sweet chocolate bells, extra early, cold tolerant, chocolate colored j

Specialty peppers

Sweet peppers

___ Marconi ss
Italian roasting pepper.  8 inch long sweet pepper.

Hot peppers

___ Ancho ss
The standard Mexican variety for sauces and stuffing, poblanos when fresh, anchos when dried.

___ Hot Rod—Serrano j
This is a prolific serrano from Johny’s Seed Company.  It replaces Serrano del Sol.

___ Hungarian Hotwax j
Yellow, easy to peel after roast.  Hot but not overly hot.  Excellent flavor.

___ Jalapeno ss
Classic hot pepper 3 inches long, green to red.

___ Sweet Italian Basil Genovese ss
Classic large leaf Italian basil.  Variety of choice for pesto.

___ Italian flat leaf parsley ss

Eggplant
___Pingtong long
Long oriental purple egg plant.

Order Plymouth August 20

Greetings Coyote Run Farm customers,

We will be at Plymouth Church on Wednesday, August 20 between 4:45 and 6:15.  We will be at Kitchen Collage on Friday.  We will NOT be at the Downtown Farmers’ Market on Saturday.

Here is our schedule for August and our last regular season farmers market on September 6:
Plymouth Church every Wednesday night.
Downtown Farmers Market—September 6
Kitchen Collage—August 22 and 29

Tonight’s e-mail is also posted on our blog page:  http://coyote-run-farm.com/blog/

Please reply to this e-mail to reserve an order for Wednesday.  All of our foods are on a first come basis.  We will send a confirmation e-mail to let you know if we are able to deliver your order.

GRASS FINISHED BEEF—see price list below.  5% discount on $100-$199 order and 10% discount on $200 or more.  For discount your order needs to be picked up all on the same date.

GRAIN FINISHED BEEF—Please reply to this e-mail if you’d like to place an order for ground beef.  For now we only have grain finished ground beef, but orders for other cuts will continue at a later date.

EGGS—$5 dozen

SWISS CHARD–$6 bag.

BASIL–$4 bag

PARSLEY Italian Flat Leaf–$3 bunch

GARLIC—We’ll have all three varieties.  Soft neck Enchilian Red $1.50 (four for $5).  Stiff neck Spanish Roja $1.50 (4 for $5).  Stiff neck German Extra Hardy $2 (3 for $5).

ONIONS– $1 each (5 for $4) and $.50 each for smaller onions.  Yellow or Red.  Please specify.

PURSLANE–$4 bunch

NEW POTATOES—Mixed varieties $2.50 lb

The website for Plymouth Church is www.plymouthchurch.com.
The website for Kitchen Collage is www.mykitchencollage.com.
The website for the Downtown Farmers Market is www.desmoinesfarmersmarket.com.

If you’d no longer like to receive e-mails, please let us know and we’ll remove you from our list.  You are welcome to pass this information on to others who might be interested in buying food from Coyote Run Farm.

Thanks for supporting our farm.

Matt Russell and Patrick Standley
Coyote Run Farm
1841 20th PL
Lacona, IA 50139
515-689-8216
farm@coyote-run-farm.com
www.coyote-run-farm.com

DIRECTIONS for Wednesday night pick up at Plymouth United Church of Christ: the church is located at 4126 Ingersoll Avenue in Des Moines.  We will be in the atrium entrance on the East side of the church.  This is the upper level of the parking garage.  To reach us you must enter from 42nd Street just south of Plymouth Church and just north of the Catholic Church.  Continue past the first entrance to the church on the south side of the building and then merge left to go on top of the parking garage.  There is plenty of parking.  We are there between 4:45 and 6:15 PM.  If you have any troubles, please call Pat on his cell phone: 515-689-8216.

GRASS FINISHED BEEF
5% discount on an order of $100-$199
10% discount on an order of $200 or more

Cuts             Price/lb
Ground beef         $6.75

ROASTS
Bone in         $6.75
Chuck, Soup bones, or Rump

Boneless         $7.75
Heel, Sirloin tip, or Bread & Butter

SPECIALTY
Stew Meat         $7.75
Short Ribs         $6.50
Brisket        $7.75
Organ meat         $4
Liver, Heart, Tongue

Bones with meat     $4.75
Oxtail, Neck Bones, Knuckles

Bones—no meat     $2.75

STEAKS
Minute         $7.75
Round             $7.75
Top Sirloin         $11.75
New York strip     $14.25
Tenderloin fillet    $19

GRAIN FINISHED BEEF
Grain finished beef
Cuts
Price/lb
Ground beef
$6.00

ROASTS
Bone in
$6.00
(Chuck Roast or Soup Bones)

Rump Roasts
$6.50

Heel Roasts
$6.50

Bread N Butter
$6.50

Sirloin tip Roast
$6.50

Tenderloin
$18.00

STEAKS
Minute
$6.50

Round
$6.50

Ribeye
$13.25

Top Sirloin
$11.25

New York steaks
$13.25

SPECIALTY
Brisket
$7.00

Liver
$ 3.00

Heart
$3.00

Tongue
$3.00

August 13 Plymouth

Greetings Coyote Run Farm customers,

We will be at Plymouth Church on Wednesday, August 13 between 4:45 and 6:15.  We will NOT be at Kitchen Collage on Friday.  We WILL be at the Downtown Farmers’ Market on Saturday August 16.

Here is our schedule for August:
Plymouth Church every Wednesday night.
Downtown Farmers Market—August 16
Kitchen Collage—August 22 and 29

Tonight’s e-mail is also posted on our blog page:  http://coyote-run-farm.com/blog/

On a personal note, Matt’s brother Todd, Kathy’s husband, had a stroke last Monday.  He is expected to make a great recovery but it will be a long road.  You are still welcome to contact Kathy for ordering grain finished beef, but the only thing available this week is ground beef.  We’ll give you a heads up when we will have more cuts on Wednesday nights at Plymouth.

Please reply to this e-mail to reserve an order for Wednesday.  All of our foods are on a first come basis.  We will send a confirmation e-mail to let you know if we are able to deliver your order.

GRASS FINISHED BEEF—see price list below.  5% discount on $100-$199 order and 10% discount on $200 or more.  For discount your order needs to be picked up all on the same date.

GRAIN FINISHED BEEF—Please e-mail Matt’s sister-in-law Kathy at tkrussell6@gmail.com if you’d like to place an order.  She’ll confirm with a reply e-mail.  For now just ground beef, but orders for other cuts will continue at a later date.

EGGS—$5 dozen

SWISS CHARD–$6 bag.

BASIL–$4 bag

PARSLEY Italian Flat Leaf–$3 bunch

GARLIC—We’ll have all three varieties.  Soft neck Enchilian Red $1.50 (four for $5).  Stiff neck Spanish Roja $1.50 (4 for $5).  Stiff neck German Extra Hardy $2 (3 for $5).

ONIONS– $1 each (5 for $4) and $.50 each for smaller onions.  Yellow or Red.  Please specify.

PURSLANE–$4 bunch

NEW POTATOES—Mixed varieties $2.50 lb

The website for Plymouth Church is www.plymouthchurch.com.
The website for Kitchen Collage is www.mykitchencollage.com.
The website for the Downtown Farmers Market is www.desmoinesfarmersmarket.com.

If you’d no longer like to receive e-mails, please let us know and we’ll remove you from our list.  You are welcome to pass this information on to others who might be interested in buying food from Coyote Run Farm.

Thanks for supporting our farm.

Matt Russell and Patrick Standley
Coyote Run Farm
1841 20th PL
Lacona, IA 50139
515-689-8216
farm@coyote-run-farm.com
www.coyote-run-farm.com

DIRECTIONS for Wednesday night pick up at Plymouth United Church of Christ: the church is located at 4126 Ingersoll Avenue in Des Moines.  We will be in the atrium entrance on the East side of the church.  This is the upper level of the parking garage.  To reach us you must enter from 42nd Street just south of Plymouth Church and just north of the Catholic Church.  Continue past the first entrance to the church on the south side of the building and then merge left to go on top of the parking garage.  There is plenty of parking.  We are there between 4:45 and 6:15 PM.  If you have any troubles, please call Pat on his cell phone: 515-689-8216.

GRASS FINISHED BEEF
5% discount on an order of $100-$199
10% discount on an order of $200 or more

Cuts             Price/lb
Ground beef         $6.75

ROASTS
Bone in         $6.75
Chuck, Soup bones, or Rump

Boneless         $7.75
Heel, Sirloin tip, or Bread & Butter

SPECIALTY
Stew Meat         $7.75
Short Ribs         $6.50
Brisket        $7.75
Organ meat         $4
Liver, Heart, Tongue

Bones with meat     $4.75
Oxtail, Neck Bones, Knuckles

Bones—no meat     $2.75

STEAKS
Minute         $7.75
Round             $7.75
Top Sirloin         $11.75
New York strip     $14.25
Tenderloin fillet    $19

GRAIN FINISHED BEEF
Grain finished beef
Cuts
Price/lb
Ground beef
$6.00

ROASTS
Bone in
$6.00
(Chuck Roast or Soup Bones)

Rump Roasts
$6.50

Heel Roasts
$6.50

Bread N Butter
$6.50

Sirloin tip Roast
$6.50

Tenderloin
$18.00

STEAKS
Minute
$6.50

Round
$6.50

Ribeye
$13.25

Top Sirloin
$11.25

New York steaks
$13.25

SPECIALTY
Brisket
$7.00

Liver
$ 3.00

Heart
$3.00

Tongue
$3.00

Order e-mail for Plymouth Church August 6 and Kitchen Collage August 8

Greetings Coyote Run Farm customers,

We will be at Plymouth Church on Wednesday, August 6 between 4:45 and 6:15.  We WILL be at Kitchen Collage on Friday August 8 from noon to 1 PM.  We’ll be sampling something but we’re not sure yet what it will be.  We will NOT be at the Downtown Farmers’ Market on Saturday.

Here is our schedule for August:

Plymouth Church every Wednesday night.
Downtown Farmers Market—August 16
Kitchen Collage—August 8, 22, 29

Tonight’s e-mail is also posted on our blog page:  http://coyote-run-farm.com/blog/

Please reply to this e-mail to reserve an order for Wednesday.  All of our foods are on a first come basis.  We will send a confirmation e-mail to let you know if we are able to deliver your order.

GRASS FINISHED BEEF—see price list below.  5% discount on $100-$199 order and 10% discount on $200 or more.  For discount your order needs to be picked up all on the same date.

GRAIN FINISHED BEEF—Please e-mail Matt’s sister-in-law Kathy at tkrussell6@gmail.com if you’d like to place an order.  She’ll confirm with a reply e-mail.  See the full inventory and price list at the bottom of this e-mail.

EGGS—$5 dozen

SWISS CHARD–$6 bag.

KALE–$6

BASIL–$4 bag

PARSLEY Italian Flat Leaf–$3 bunch

GARLIC—We’ll have all three varieties.  Soft neck Enchilian Red $1.50 (four for $5).  Stiff neck Spanish Roja $1.50 (4 for $5).  Stiff neck German Extra Hardy $2 (3 for $5).

ONIONS– $1 each (5 for $4) and $.50 each for smaller onions.  Yellow or Red.  Please specify.

PURSLANE–$4 bunch

NEW POTATOES—Mixed varieties $2.50 lb

The website for Plymouth Church is www.plymouthchurch.com.
The website for Kitchen Collage is www.mykitchencollage.com.
The website for the Downtown Farmers Market is www.desmoinesfarmersmarket.com.

If you’d no longer like to receive e-mails, please let us know and we’ll remove you from our list.  You are welcome to pass this information on to others who might be interested in buying food from Coyote Run Farm.

Thanks for supporting our farm.

Matt Russell and Patrick Standley
Coyote Run Farm
1841 20th PL
Lacona, IA 50139
515-689-8216
farm@coyote-run-farm.com
www.coyote-run-farm.com

DIRECTIONS for Wednesday night pick up at Plymouth United Church of Christ: the church is located at 4126 Ingersoll Avenue in Des Moines.  We will be in the atrium entrance on the East side of the church.  This is the upper level of the parking garage.  To reach us you must enter from 42nd Street just south of Plymouth Church and just north of the Catholic Church.  Continue past the first entrance to the church on the south side of the building and then merge left to go on top of the parking garage.  There is plenty of parking.  We are there between 4:45 and 6:15 PM.  If you have any troubles, please call Pat on his cell phone: 515-689-8216.

 

GRASS FINISHED BEEF

5% discount on an order of $100-$199

10% discount on an order of $200 or more

 

Cuts                             Price/lb

Ground beef                $6.75

 

ROASTS

Bone in                       $6.75

Chuck, Soup bones, or Rump

 

Boneless                     $7.75

Heel, Sirloin tip, or Bread & Butter

 

SPECIALTY

Stew Meat                   $7.75

Short Ribs                   $6.50

Brisket                        $7.75

Organ meat                 $4

Liver, Heart, Tongue

 

Bones with meat         $4.75

Oxtail, Neck Bones, Knuckles

 

Bones—no meat         $2.75

 

STEAKS

Minute                        $7.75

Round                         $7.75

Top Sirloin                 $11.75

New York strip           $14.25

Tenderloin fillet         $19

 

 

GRAIN FINISHED BEEF

Grain finished beef

Cuts

Price/lb

Ground beef

$6.00

 

ROASTS

Bone in

$6.00

(Chuck Roast or Soup Bones)

 

Rump Roasts

$6.50

 

Heel Roasts

$6.50

 

Bread N Butter

$6.50

 

Sirloin tip Roast

$6.50

 

Tenderloin

$18.00

 

STEAKS

Minute

$6.50

 

Round

$6.50

 

Ribeye

$13.25

 

Top Sirloin

$11.25

 

New York steaks

$13.25

 

SPECIALTY

Brisket

$7.00

 

Liver

$ 3.00

 

Heart

$3.00

 

Tongue

$3.00

Order e-mail for July 30 at Plymouth and August 2 at Downtown Farmers Market

Greetings Coyote Run Farm customers,

We will be at Plymouth Church on Wednesday, July 30 between 4:45 and 6:15.  We will NOT be at Kitchen Collage on Friday.  We WILL be at the Downtown Farmers’ Market on Saturday.

Here is our schedule for August:
Plymouth Church every Wednesday night.
Downtown Farmers Market—August 2 and 16
Kitchen Collage—August 8, 22, 29

We learned how to make a blog post last night on our website.  It was easy.  So this order e-mail will also be posted on our website on the blog page.  Our update and comments about the farmers market from last week are also there.  The hope is we’ll start posting on a weekly basis.

http://coyote-run-farm.com/blog/

Please reply to this e-mail to reserve an order for Wednesday.  All of our foods are on a first come basis.  We will send a confirmation e-mail to let you know if we are able to deliver your order.

GRASS FINISHED BEEF—see price list below.  5% discount on $100-$199 order and 10% discount on $200 or more.  For discount your order needs to be picked up all on the same date.

GRAIN FINISHED BEEF—Please e-mail Matt’s sister-in-law Kathy at tkrussell6@gmail.com if you’d like to place an order.  She’ll confirm with a reply e-mail.  See the full inventory and price list at the bottom of this e-mail.

EGGS—$5 dozen

SWISS CHARD–$6 bag.

KALE–$6

BASIL–$4 bag

PARSLEY Italian Flat Leaf–$3 bunch

FRESH GARLIC—We’ll have all three varieties.  Soft neck Enchilian Red $1.50 (four for $5).  Stiff neck Spanish Roja $1.50 (4 for $5).  Stiff neck German Extra Hardy $2 (3 for $5).

FRESH ONIONS with greens–.75 each or 3 for $2

PURSLANE–$4 bunch

NEW POTATOES—All Blue is all we have right now  $2.50 lb

YELLOW BEETS–$4 bunch.

The website for Plymouth Church is www.plymouthchurch.com.
The website for Kitchen Collage is www.mykitchencollage.com.
The website for the Downtown Farmers Market is www.desmoinesfarmersmarket.com.

If you’d no longer like to receive e-mails, please let us know and we’ll remove you from our list.  You are welcome to pass this information on to others who might be interested in buying food from Coyote Run Farm.

Thanks for supporting our farm.

Matt Russell and Patrick Standley
Coyote Run Farm
1841 20th PL
Lacona, IA 50139
515-689-8216
farm@coyote-run-farm.com
www.coyote-run-farm.com

DIRECTIONS for Wednesday night pick up at Plymouth United Church of Christ: the church is located at 4126 Ingersoll Avenue in Des Moines.  We will be in the atrium entrance on the East side of the church.  This is the upper level of the parking garage.  To reach us you must enter from 42nd Street just south of Plymouth Church and just north of the Catholic Church.  Continue past the first entrance to the church on the south side of the building and then merge left to go on top of the parking garage.  There is plenty of parking.  We are there between 4:45 and 6:15 PM.  If you have any troubles, please call Pat on his cell phone: 515-689-8216.

GRASS FINISHED BEEF
5% discount on an order of $100-$199
10% discount on an order of $200 or more

Cuts             Price/lb
Ground beef         $6.75

ROASTS
Bone in         $6.75
Chuck, Soup bones, or Rump

Boneless         $7.75
Heel, Sirloin tip, or Bread & Butter

SPECIALTY
Stew Meat         $7.75
Short Ribs         $6.50
Brisket        $7.75
Organ meat         $4
Liver, Heart, Tongue

Bones with meat     $4.75
Oxtail, Neck Bones, Knuckles

Bones—no meat     $2.75

STEAKS
Minute         $7.75
Round             $7.75
Top Sirloin         $11.75
New York strip     $14.25
Tenderloin fillet    $19

GRAIN FINISHED BEEF
Grain finished beef
Cuts
Price/lb
Ground beef
$6.00

ROASTS
Bone in
$6.00
(Chuck Roast or Soup Bones)

Rump Roasts
$6.50

Heel Roasts
$6.50

Bread N Butter
$6.50

Sirloin tip Roast
$6.50

Tenderloin
$18.00

STEAKS
Minute
$6.50

Round
$6.50

Ribeye
$13.25

Top Sirloin
$11.25

New York steaks
$13.25

SPECIALTY
Brisket
$7.00

Liver
$ 3.00

Heart
$3.00

Tongue
$3.00

 

Farm Update and Support for the Downtown Farmers Market

Greeting Coyote Run Farm customers,

Here’s a quick farm update followed by our reaction to the inaccurate coverage of the Downtown Farmers Market by Des Moines Register columnist Lee Rood.

Here again is our schedule for August:
Plymouth Church every Wednesday night.
Downtown Farmers Market—August 2 and 16
Kitchen Collage—August 8, 22, 29

And don’t forget Farm Crawl on October 5.  Www.farmcrawl.com

Garlic harvest is the latest it’s ever been but the garlic looks great.  Potatoes look pretty good.  Onions are the best we’ve ever had.  Tomatoes are really late.  We’ve got tons of the best basil we’ve ever had.  We still have some “old girls” that need to make the transition to stewing hens.  We’re not planning a party, but if anyone would like to schedule a time to come butcher some to take home, let us know.  We’ll try to make that work.  Cows are fat and pastures are in really good shape.  The hay crop is in pretty good shape although we did have 15 acres of cut hay that received 7.5 inches of rain on it before we got it baled.  Pat’s knee continues to heal and he is fully engaged in all aspects of the farm again.  He is even planning on being at the Downtown Farmers Market on August 2nd.

Which leads into why you all are getting this update tonight.  We have dedicated nearly a decade of our summer Saturdays to being a part of the Downtown Farmers Market.  The market has been very good to us but we’ve also felt like we’ve given a lot back and are proud to be a part of this great public institution.  The Des Moines Register’s Lee Rood is dragging through the mud the farmers market and all of us who have worked so hard to make it one of the very best farmers markets in the country in her ongoing columns (July 19 and 22).  The farmers market is a crown jewel for Greater Des Moines.  We are thankful for the leadership and investment the Greater Des Moines Partnership and the Downtown Community Alliance have made to this market.  Kelly Foss, the market manager, has dedicated almost 15 years of her professional life to growing this market from a few dozen vendors and a couple thousand customers to a weekly event with over 200 small business owners and tens of thousands of shoppers.  This is a remarkable feat.  It could not have happened without this level of dedication and the support from the Partnership and the DCA.  For nearly 15 years, Foss has managed conflicts, fought to support farms, developed corporate and community relationships, fostered fantastic media coverage, and managed growth that is ongoing.  She has also had to deal with very disappointed and sometimes hostile vendors and businesses who want to be vendors.  Obviously, far more businesses want to be part of this one of a kind market than can be allowed to participate.  Also, existing vendors often have personal interests and things they’d like to do that cannot be accommodated.  During this time Foss has had to deal with disappointed and even angry people.  Sometimes these situations turn into personal attacks and are even aired in public, and it appears that has happened again.  However, after needing to explain the half truths, poor journalism, and misrepresentation of market vendor sentiment for the sixth time to some of our farm customers yesterday, we feel like the damage being done is on an unprecedented scale.  This round of attack, fully embraced and delivered by Rood, has the potential to harm the Downtown Farmers Market in very serious and lasting ways.  Those who have pitched this story and continue to be driving it in an inaccurate and motivated direction are having some success with creating an untrue narrative that the market director and her assistant are doing a poor job of directing the market, that vendors don’t like them, that vendors are scared of them, and that vendors would like to manage the market ourselves and believe we could do a better job.  All of this is simply not true.  If Rood was actually investigating this situation, she would have figured this out.  She appears to be uninterested in any factual details that might distort a really “good” story.

And here are the details we’ve pieced together about the July 5 farmers market that was the catalyst for these Watch Dog columns by Rood.  We were not there on July 5.  It was not one of the 10 dates we were scheduled for this year.  However, in our opinion and in the opinion of most of the vendors who Matt spoke with and who were there on the 5th, the farmers market director and staff made the right decision.  Those who had products highly vulnerable to the rain were allowed to leave.  Those who stayed reported great sales from 10 to noon.  The vendors Matt spoke with said there was a lot of lightning, some strong but not super high winds, and very heavy rains.  One vendor who left ran into very high winds on their way home.  Fortunately those didn’t show up downtown, but certainly could have.  The market was postponed until 10 and the weather cleared up shortly before then.  Matt has been told consistently by other vendors that the two vendors who were suspended were not suspended for selling when they shouldn’t have been but for directly and vagrantly disregarding specific directions from the market staff in the middle of a public safety situation.  This is not a family picnic.  This is a major public event with tens of thousands of people and hundreds of vendors every week.  The reporting done by Rood seems to entirely miss the reality that in order for an event of this magnitude to go off as well as it does every Saturday, positioning our farmers market as one of the best in the country, it requires a set of rules and order that have to be followed.  And in the event of an emergency or potential threat to public safety there are no warnings or second chances to defiantly disregarding directions from those in charge.  It clearly states in the contract we all signed that failure to follow direction in these kinds of cases will result in immediate suspension.  Those vendors who followed the rules either went home and saved their products from the rain or stayed and had a great although shortened market day.  Rood also suggests that the DCA has something to hide because they wouldn’t talk to her about the disciplinary situation.  She must think it’s standard practice for an entity like the DCA to fully air disciplinary proceedings in public.  Contrary to this, vendors actually appreciate the professional position of the DCA in protecting the privacy of vendors and vendor information.  This includes surveying vendors to help further develop the market but maintaining confidentiality regarding that data.

Rood appears to be talking to a select group of disgruntled vendors and letting them write the story.  It does not appear Rood has contacted any vendors other than those who have reached out to her with a grudge or a complaint.  Of the more than a dozen vendors Matt has spoken with, none of them have reported being contacted by Rood.  Matt sent her an e-mail Thursday night and offered his telephone number.  He has not heard from her.  There is another column apparently being published today, Saturday.  If Matt is quoted it’s because Rood cut and pasted his comments from his e-mail to her but didn’t actually have a conversation with him.  Roods two columns so far have relied on cutting and pasting instead of investigating and reporting.  She is reporting a story that’s inconsistent with reality.  This is a poor example of journalism with serious consequences for our community.  We have decided to become very active in sharing our disappointment with how the Des Moines Register is handling this story and to become very vocal about our support for the farmers market.  Too many people have worked too hard for too long to allow a few individuals to use the media to tear down such a valued public institution.

We are excited to both be back at the farmers market on August 2nd and look forward to celebrating the community ritual of Saturday mornings on Court Avenue enjoying the best food Iowa farmers can grow.

If you’d no longer like to receive e-mails, please let us know and we’ll remove you from our list.  You are welcome to pass this information on to others who might be interested in buying food from Coyote Run Farm.

Thanks for supporting our farm.

Matt Russell and Patrick Standley
Coyote Run Farm
1841 20th PL
Lacona, IA 50139
515-689-8216
farm@coyote-run-farm.com
www.coyote-run-farm.com