* HOST: It's a big, And Maryland agriculture Did you know that farmers need that some weeds can't and that this unusual vegetable Don't go anywhere.

Stories of about the people who on Maryland Farm and Harvest .

ANNOUNCER: Major funding for is made possible in part by...

The Maryland Grain Producers Investing in smarter farming and affordable food, feed, Additional funding Maryland's Best: Good for You, Rural Maryland Council, for rural Maryland... MARBIDCO: Helping to sustain for future generations... A grant from the Maryland Specialty Crop Block Program... Mid-Atlantic Farm Credit: and Rural America... Brought to you in part by from the Cornell Douglas The Maryland Soybean Board Progress Powered by Farmers... Wegmans Food Market: Healthier, The Maryland Association of And by...

The Maryland Nursery Landscape The Maryland Seafood The Maryland Farm Bureau The Keith Campbell Foundation And by... Closed Captioning has been made empowering those who are deaf, or speech disabled to stay * HOST: In 2018, the Reese family of Broadview Farm, While, the technology they use the job still requires and a little cooperation Hi, I'm Joanne Clendining Maryland Farm and Harvest .

From the beginning of weeds have been the bane of In this episode, a conventional one, to see how they manage these in their fields.

Each method has its own risks but both have the same goal, affordable food supply for First up, let's travel to one of the biggest dairy * Here at Jones Family Farm part of the family includes some SEAN JONES: We milk about and farm a little over mostly to support those cattle JOANNE: And growing a consistent is a top priority for farmer, SEAN: So, we're growing corn, as well as barley grain.

And we also grow some of the in the form of soybeans.

JOANNE: But, like any farm, are threatened by an age SEAN: What's this?

Is this henbit?

MIKE TWINING: That's henbit.

SEAN: We got henbit, velvetleaf.

MIKE: There's a pokeweed.

SEAN: Oh, lovely.

JOANNE: Sean is joined by Mike Twining to inspect some of his MIKE: Weeds compete with for sunlight, for moisture, to growing a plant.

JOANNE: Plus, weeds can clog up and ruin feed.

SEAN: And certain weeds but they also reduce the amount that I can put in that cow those pounds up with weeds.

So, we need to take care of so that I have the best possible JOANNE: Thankfully, for this, as one of is custom pesticide application.

In this case, herbicide.

MIKE: There's actually in the tank that synergistically We were applying this field at and even at the 20 gallons per JOANNE: And in less than a week, should be corn.

Whether targeting insects, chemicals are an integral part but their popularity comes with From environmental damage to to the rise of superweeds, of pesticide use has created So, why don't farmers just Well, as seen in these test of Maryland Wye research out of control weeds can do KURT VOLMER: This is what it if a farmer did not do any type and that's used to provide us to our plots that have actually JOANNE: Dr. Kurt Volmer is and he's testing a variety in this soybean field.

His goal, to share that KURT: As far as weed we want to try to make it as Farmers want to know what's to control these weeds.

JOANNE: Not all herbicides Different chemical modes of susceptible, and others KURT: Some herbicides photosynthesis.

Some might target Other herbicides are designed that is exclusive to plants.

JOANNE: In the 1990s, one step further, creating with built-in resistance, to spray an entire field Advancements like this help and use it more effectively.

KURT: Our use of herbicides we've gained in the past and controlled.

We're also using herbicides that 50 or so years ago.

JOANNE: In part, forced products to be safer.

KURT: And that regulation For example, in order to get there are 120 to 140 base These include just you know JOANNE: To protect both people each pesticide must have with restrictions on how What protective gear to wear before harvesting a crop MIKE: The labels for the chemistry that we use the Environmental Protection But it also has to meet put out by the USDA and the because we have to ensure that there's not residues that the workers who are JOANNE: Plus, all pesticide and attend yearly classes.

MIKE: Generally, it's education every year.

And I have to submit proof of and prove that I still have to do that safely.

JOANNE: Of course, an increasing number of pesticide use are choosing grown without any synthetic And we'll talk more Meanwhile, a week has passed and nearly all the weeds Yet, the corn looks SEAN: We're certainly not chemicals.

We want to do a very Keep their usage to a minimum, to us.

JOANNE: It's just one to make sure his farm stays SEAN: Obviously, we're in and growing vegetables.

We're extremely concerned with that we have, and the vegetables that JOANNE: Jones Family Farm in the very first season of almost nine years ago.

To watch that story and others, and be sure to subscribe And did you know certain also called "amaranth" Occasionally, you'll find or other multi-grain snacks.

* All right.

It's time to test your Here is our thingamajig Do you think you know Here's a hint, it's for working but it's too small to be Stay tuned, and we'll have the If you drive along you'll occasionally see including here, to cruise around, you can still of colorful signs that farmers * Coming up, the sweet tart taste of But before you go to Al, we learned how herbicides are that conventional farms use Now, let's visit an organic farm against weeds is heating up.

* It's a hot day in mid-June, if you're a weed.

Here at Moore Farm, just over farmer, Joseph Howard has rented a machine designed to JOSEPH HOWARD: So, we're in a and you can see, and you can and that's just awesome.

That's what we wanted to see, So these are all going to die, very heavily.

[flame blowing sounds] JOANNE: The goal isn't to burn but just to scorch the weeds JOSEPH: We're angling the flame And the growing point of the pretty low in the soil.

So, we're not hurting the corn What we're hurting is And we rupture those cell walls, makes them die, they shrivel up.

And you can see in other parts doing a really good job.

JOANNE: Since, Joseph is he can't spray synthetic making the flamer one of his these pesky weeds growing in His parents, Luke and Allison produce operation called in the early 2000s.

After graduating college and Joseph came home to Millington, and expand the family farm, into organic grain and poultry.

JOSEPH: So, every farm you they do it a different way, So, every year presents that we have to you know, JOANNE: One of those challenges or a set of tactics to suppress For example, crop rotation in a field each year.

So, a problem weed for one crop, when the field switches to Tighter row spacing keeps So as they grow, And cover crops planted after protect the field in the LUKE HOWARD: And so, you're suppressing the weeds and it's going to grow faster and it'll suppress the weeds, hopefully.

JOANNE: Both organic and use these practices, LUKE: With organic agriculture, you know, of conventional agriculture.

If they have a weed problem, and spray that crop to control so they don't become a problem.

In organic agriculture, JOANNE: One option they do have Multiple times a year, and uproot weeds.

JOSEPH: And so, we'll come cultivation pass and really these rows and bury all these And then...the corn, and continue to shade out and put a stop to our JOANNE: It appears the Howard's From 2008 to 2019, in Maryland grew by 42 percent.

ALLISON HOWARD: about five years after Organic farming was gaining And this area was no different.

So there were other people who JOANNE: And whether customers are willing to pay LUKE: On the wholesale we tend to think of organic twice as expensive as So, if conventional corn is we would look at organic corn as That doesn't always hold true.

Sometimes, but for the most part, JOANNE: With all the negative pesticides and higher prices why don't all farmers make Well, it's not that simple.

ALLISON: Organic and farming systems.

You have to have the equipment You have to have a labor pool You have to have a market And if you don't have just that's a hard stop to LUKE: Being certified organic a three-year transition where you're farming the land that are regulated by the USDA.

ALLISON: We have an annual They look at our biodiversity They look at our soil tests to improving the condition LUKE: So that process sometimes because you have the additional without that added premium.

But once, then you start and you can farm organically.

JOANNE: Unfortunately, and pesticides, lower yields, making the switch And despite many environmental there is concern that organic in higher greenhouse gas due to lower yields, But for all these differences, in common, including weeds.

And to Joseph, JOSEPH: Anytime agriculture no good comes from it.

And whether, it's organic, you should always be striving and to educate your consumer on JOANNE: Each season different colors and flavors And after a long winter, one of the earliest Al?

* AL SPOLER: This pretty little is one of the most misunderstood Every spring, people see it, but they don't know what to do It leave them baffled, which to Calvert's Gift Farm to learn a thing or two Although, rhubarb has a fruity, and it's one of the many crops grow here at their seven-acre Jack, this is a really nice you got here.

I understand it's a perennial.

It comes back every year.

JACK GURLEY: It does.

It'll last for 20 plus years It's relatively easy to You look for it, it's one of AL: [laughs] Well, but it's a mighty cold day, When are you looking to JACK: So, it takes until about mid-May It'll actually, double in size AL: To encourage growth, any seed heads over the next This makes the plants put more JACK: To harvest the rhubarb, You go down here and you got and you go down to the bottom yank up like that.

AL: Now, Jack, I've heard about these rhubarb leaves.

What's the story on them?

JACK: So, the rhubarb leaves You don't want to eat those.

Well, typically after we'll go through and I'll break and we'll put them right back from where they came.

And then, we'll typically trim a little bit, and you have This is what you want to eat.

AL: And it seems more people BECKY GURLEY: has a definite start time and Rhubarb is something, It's the only time, * AL: But before they go many of their vegetables got Jack, I got to thank you for a whole lot warmer than JACK: Yeah, much nicer in here AL: And there's quite What do we have here?

JACK: A lot of squash, There's some fennel, tomatoes, and peppers, Interestingly enough, AL: Really?

JACK: This is the baby rhubarb.

So, this was started back in and then it grows in this it's big enough to transplant AL: It takes a full year before So, the customers will JACK: We're hoping that where we can meet everyone's AL: Speaking of pie, I think, Well, Becky, it looks like in the kitchen.

What have you whipped up for us?

BECKY: I made a white chocolate AL: No kidding.

Wow!

Well, that kind of makes sense and the white chocolate So, they ought to go together Now, is this the kind of a lot of local ingredients in?

BECKY: So, I had a lot of fun For the crust, and the butter came from Of course, and then there's a little that came from AL: And you know what?

This is unbelievably good.

Can we have the recipe?

BECKY: Of course.

AL: Well then, we're going to So you can try it at home, AL: For The Local Buy, Joanne?

JOANNE: Thanks, Al.

Be sure to check out to get the recipe for that along with all our And you can watch full episodes Also, don't forget to follow us photos, and updates.

Now, hold on.

We're not done yet.

Remember our thingamajig?

Did you guess it?

Our hint was that it's for but it's too small to be This is a rock bar.

A farmer uses it to dig up rocks and the long handle gives extra Congratulations, Join us next week for another along with more stories passionate people who feed I'm Joanne Clendining.

Thanks for watching.

Closed Captioning has been made empowering those with to stay connected.

* ANNOUNCER: Major funding for is made possible in part by...

The Maryland Grain Producers Investing in smarter farming and affordable food, feed, Additional funding Maryland's Best: Good for You, Rural Maryland Council, for rural Maryland.

MARBIDCO: Helping to sustain for future generations... A grant from the Maryland Specialty Crop Block Program... Mid-Atlantic Farm Credit: and Rural America... Brought to you in part by from the Cornell Douglas The Maryland Soybean Board Progress Powered by Farmers... Wegmans Food Market: Healthier, The Maryland Association of and by the Maryland and Greenhouse Association...

The Maryland Seafood The Maryland Farm Bureau The Keith Campbell Foundation And by... *