In the summer of 2021, some of our Verdant and Convivial staff visited Linda Hezel’s captivating Prairie Birthday Farm in Kearney, Missouri. During our visit Linda gave us a guided tour through her buzzing ecosystem she has stewarded and cultivated for nearly 30 years. To say it was educational and inspiring is just scratching the surface.
We shared Part One of our interview with Linda here. And below is Part Two.
From soil health to conservation of local flora, Linda both enlightens and encourages us to avail ourselves to the ongoing education, work, and care for the land around us.
What are microclimates, and how are they different on your farm compared to surrounding areas?
A microclimate is a local set of atmospheric conditions – like temperature and humidity – that differ from those in the surrounding areas. They often differ slightly, but sometimes with a substantial one – in areas large or small, close to the soil and within canopies of plants. Diversity and complexities of microclimate are necessary for the existence of life.
The farm differs from most of the surrounding areas which are single-species lawns by encouraging and supporting dozens of plants of various heights and species. Much of the diversity is native to the region.
What do you enjoy most about the work you do?
I enjoy many things about my work because my work is my passion.
Nature provides the Farm products that include flowers (36+), fruits (25+), herbs (40+), and vegetables (15+); native plants: 140+ (forbs, grasses, bushes, vines & trees/shrubs); eggs; honey; and art: photographs and tablescape.
I am grateful to share the research; information and experience; ecosystem services; aesthetic wealth; and nature immersion with customers, apprentices, and volunteers. I enjoy experiencing the farmscape with the 7 senses. It is a privilege to do and share this work.
Conversely, what is most challenging about it?
It is challenging physical labor complicated by weather and the climate crisis. Stewarding a biodiverse organic farmscape requires me to strive to be a “specialist generalist.” There is a humbling amount of information and skill in play every day.
What would you like to see change?
I would like to see a passionate, local buying of goods and services. A local and circular economy would more likely reflect the true cost of products and benefit many. There is no such thing as “cheap” food. If it is a low price, the true costs are likely paid by a species, an ecosystem or a worker.
What are some of your favorite species on PBF?
I am especially fond of plants that have multiple uses. One easy example is the garlic chive herb. The leaves, blossoms, immature seeds, and sprouted mature seeds are delicious. It is also a great pollinator food source.
What are some of your favorite foods, flowers, and herbs you use in your cooking?
I have an herb and edible flower garden outside my kitchen door to encourage me to always add something fresh in season. I especially appreciate my family heirloom sweet potatoes and Concord grapes. Many farm flowers are also edible, so they provide culinary and aesthetic delight.
Most of the time I like to keep recipes simple. In this family there is usually an inverse relationship between complexity and appeal (more complicated = less liked). Fresh herbs (nettle, purslane, or sorrel) wilted under a steamed chicken or duck egg is decadent. That said, I use dozens of cookbooks (rare and current) to inspire creations. Search your preferred browser for “best culinary uses for _____”.
What can we do in our own yards to responsibly cultivate the land?
Great question.
My small space cannot save any species. We must deploy “all hands on deck” to mitigate climate change. Use a colleague or professional whose work is widely respected and accepted to help you plan your landscape. Resources invested early in the process will yield more success and consequently lower costs long term.
You also exhorted our teams that if we have elders in our lives to work with them and pick their brain about food, gardening, and life. What's the story behind this?
My uncle Ernie took Concord grape cuttings from his yard but out of my sight (he truck-farmed west of St. Louis in the ‘50s). He handed them to me and said, "Stick them in the ground, and they’ll grow." Sure enough, they did, but I have not been able to replicate that success. I am disappointed that he didn’t invite me to learn what he did. I am also disappointed that I didn’t insist on learning the why and how. He has passed and took the skill with him. I want others to avoid such experiences.
What's something most people might not know about native plants and flowers?
They will survive just fine without us. We will not survive without them.
How can people support you?
Thanks so much for asking.
Supporting the chefs who use my ingredients is a win for all of us.
Linda has sold to:
- Hotel KC / The Town Co.
- Café Sebastian
- Westport Café
- Corvino Supper Club & Tasting Room
- The Restaurant at 1900
- City Barrel Brewery
- The Antler Room
- The Savoy
- City Barrel Brewery
- The Antler Room
- The Savoy
- Páros Estiatorio
- CaVa
- Yoli
- Kansas City Country Club
Purchase directly from the farm. Learn about my work as a volunteer, or apprentice with me through K-State or the Savanna Institute. Social media engagement is important for connection to the community. Do not hesitate to ask about possibilities.
How do people book a tour of PBF?
Use the contact link on my website.
Where can people find you? (Instagram, Facebook, website)
Instagram: prairiebirthdayfarm
Facebook: Prairie Birthday Farm LLC
Twitter: @PB_Farm
LinkedIn: Dr. Linda Hezel