Could mastering freeze drying be the next step in enhancing your farm’s profitability and sustainability?
In this episode of the Thriving Farmer podcast, Michael is joined by Don Adams who, along with his wife Kathy, produce 80 percent of their own food on their farmstead, Jazzberry Farm in Taft, Tennessee.
They practice permaculture and organic farming, cultivating a variety of crops, raising goats for milk and cheese, and preserving their harvests through freeze-drying.
Don’t miss this episode on transforming fresh produce into long-lasting, high-flavor products with the power of freeze drying.
Episode Highlights:
- Getting Started: Don’s journey into farming [1:44]
- Range of Operations: What Don does on Jazzberry Farm [9:20]
- Product Pricing: The price range for Jazzberry’s products [34:43]
- Marketing and Sales: Where and how Don markets and sells their products [41:59]
- Goats on the Farm: The purpose of goats at Jazzberry [48:58]
- Freeze Dryer Tips: More tips from Don on using the freeze dryer [54:17]
About the Guest:
Don is a retired band director/musician who has moved back to the land to feed himself and his community at Jazzberry Farm in Tennessee. He and Kathy produce 70-80 percent of their own food. He discovered freeze drying as a way to preserve his own food and add value to his produce.
Learn More About Don:
Website: Jazzberry Farm
Facebook: Like on Facebook
The Thriving Farmer Podcast Team would like to thank our amazing sponsor, Farm on Central.
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2 Responses
Loved this episode! We do freeze dried pet treats with our poultry organ meat and I work with other local farmers that have organ meat that does not sell. At least this way us and them are getting something then letting it waste at the bottom of the freezer or ends up becoming compost. Livestock margins are so small to begin with so its a good value add product.
Love your podcast and the guests you have!
Thanks for doing this!
Excellent! Makes me happy it was useful! Thank for commenting.