Category Archives: Recomendations

We are now an Indiana Grown Member

We are proud to say we are now part of the Indiana Grown community. If you are not sure what Indiana Grown is and is about check out their website. In a nutshell farms and businesses that display the Indiana Grown logo either grow, or produce the majority of products sold here in Indiana. They also have a facebook page.

 

Interns and shared learning

When I attended the Indiana Horticulture Congress recently a conversation and discussion came up that wasn’t on the intended schedule but it should have been. Internship, interns and the ups and downs of them.

This topic came up while discussing organic pest management and the study with biochar. The biochar discussion quickly turned over to interns and the benefits. This carried over into the organic pest management and came back up in a later discussion. The majority of small farms speaking indicated that they had previously steered clear of interns and internship believing that they would spend more time having to “babysit” the interns and their involvement with the school would micromanage their normal operations and be more geared to academic study vs growing. This perception was smashed when all the farms involved in the study met monthly and discussed lessons learned, tools, and how to optimize resources. All the farms stated that interns were a valuable asset to their operations. Surveys of both farmers and interns showed for the most part a positive perception change and positive educational experience on both parts as a result of the interns working with the farmers. Some interns have never been on a farm and didn’t know how their food got to the plate. The internships get more people excited and hands on into farming. It also give the farmers a way to pass on their knowledge, and assistance for regular farm chores or the extra set of hands to complete projects that otherwise have been put off for lack of time or manpower.

While we have not looked into the option of an intern we are not at a  production level that we could support that type of involvement. This is why we do have tours. It exposes people to some of the farm operation without a huge time commitment.

Speaking from experience, I somewhat interned at a friends farm who needed some extra help, and in turn I got an education. Interns typically are paid but not always. Sometimes it is a share of crops/products, sometimes it is a wage but lower than a farm had as the education is part of the payment. I personally had never been around a animal based farm production model. I spent about 3 years helping and sometimes working while the owners were otherwise engaged at Simpson Family Farm in Martinsville, IN run by Darby Simpson, and his Family. This experience was extremely valuable in the little things that were learned. What works, what doesn’t, little tricks that aren’t taught in school, but farmers take for granted. I asked a bunch of “dumb” questions that Darby took as just farm life and the way things are done. There isn’t a one size fits all model of what to duplicate. Each situation, each farm, each individual is different and systems that work on one farm for one reason or another may not work on your farm. The key is to learn, and experience what other people are doing and adapt it for your own situation. As an example, Darby is a full time farmer, and income is based on production, so many things going on at once, and volume. 500 meat birds in each cycle, and five cycles is a lot of birds. That is a lot of feed, lot of chicken tractors, having to have a processor lined up, way to transport birds to processing, being able to store the birds after processing, timing of when to get chicks, when to start the next batch. It has taken him years to get a system that works for him. Would this system work for the newbie? Maybe, but his land has been developed over years, his land can support that number of chickens, he has the bugs in the pasture, he has the forage growing.  He has a large flat level area of pasture and cows rotated with the birds, water is already set up, tractors are already build, tractor designs have gone through several rounds. LOTS of stuff I learned by working beside him. Darby, also has a consulting site where if you feel you are ready to go the commercial route he can help advise at DarbySimpson.com. Spending time with him made me realize we needed to work our land for three to five years before we were even to start looking at commercial meat production as an option. I learned a lot from Darby, some things I really liked, some things I liked but modify for our own situation, some things I would stay away from as they were just not right for our operation. The things that we determined were not right, we would have tried on our own farm if we had not experienced them first on theirs. Not that they were bad, but just didn’t fit into our operations. An example would be all his farm operations are geared around single adult operator, say moving chicken tractors. While Brandie can and did move them successfully, Wee One could not, but his system wasn’t designed to have a 5 year old move them nor perform the operations, it was designed with an average adult with enough strength to do the jobs at hand (lifting 5 gallon buckets of grain and water). This is also where I learned a HUGE and valuable lesson, scaling up is NOT just adding more of X, being animals or plants. There usually is a tipping point where the current size system will no longer support more X. You have to have a new system to get bigger. And the same goes true for scaling down, what works on his level of operation, may NOT work for a homesteading model.

Brambleberry Farm down in Paoli had an opportunity for interns and their situation was 16 hrs/week work in exchange for free housing, and access to sections of land to do with as you wanted. Read all about it at the link. It was a separate living space, and the land use had to be approved with their overall farm policy. In past years the interns grew market vegetables and sold at the farm stand and farmers market booth, some grew their own food and had an outside job for income. I have toured Brambleberry several times and incorporated portions of things I learned there into our own operations. It was a tremendous learning experience. Completely different from my experience with Darby who is a meat based operation, Brambleberry was more a plant based operation with animals adding inputs to the farm. Animals were there as meat/protein but not the focus. A more let the land show you what to farm/grow vs change the land to what you are growing. Changing the land isn’t necessarily a bad operation, as an example Darby took a historically GMO traditional crop field and turned it into a lush organic pasture feeding cows, ducks, chickens and turkeys. It’s working with nature, BUT needed man to change it in the right direction for the intended purpose.

Joel Salatin of Polyface Farms one of my mentors and a farming icon has a completely different model of “Fiefdoms” on his farms. He also has internships and apprenticeships, as well as books, tours, videos, documentaries, presentations, speeches, and interviews While not directly intern related, it does allow someone with a specialized knowledge get further into farming without some of the issues on starting from scratch. And I am not even going to summarize, but you can watch a presentation he gave about it.

 

From speaking with other farmers I have heard positive and negative on both sides of internships. There are bad farm managers who don’t know how to manage interns appropriately, and interns who don’t want to work or won’t follow directions and are disastrous for the farmer. My best advise whichever side of the equation you are on is to talk with people who have had real experience with interning, and if possible people who have directly interned in the situation you are looking to get into. If you are a farm, go to markets and talk to other farmers who have had interns before. Go to conferences where other farmers can share their experiences. Learn how to weed out bad interns. One lesson I heard about at the Horticulture Congress, was application, letter about why farming important to them, references, and a 1 day trial period before committing by either side. A try before you buy. Could they do one day labor, could they follow direction, could they put their phones down long enough to work, are you ready to manage an intern, how bad does it mess with daily operations.  Same holds true for interning on a farm. I know of a intern program where the interns have to pay for their internship, and are encouraged to “beg” from friends and family, even GoFundMe pages to get more money pumped into the educational opportunity. They are worked hard for having to pay for education. Just not something I can support. I know of another “internship” where interns are treated like slave labor because they are required a set number of credit hours of working to offset  a regular school education.  Hours are stretched and approval signature is dangled like a carrot. No signature and either tuition is due or kicked out of program.  How do you find interns and intern opportunities. There are programs like Worldwide Opportunities on Organic Farms, USA (WWOOF-USA) and Worldwide Opportunities on Organic Farms. I do not have any experience with either one so cannot speak to them. I think we need a better local database/website of connecting local farms, interns, and opportunities. Purdue said they were working on something. But, best way to find opportunities is get out there and start talking to people, farmers, and get connected into your local farming communities.

I highly encourage you to tour as many farms as you can. Do not try to duplicate 100% of what you see and expect identical results Sometimes variables (soil, light, temperature, wind, lifestyle etc.) are not the same on your farm and you may not get the same result. But do experiment, and never stop experimenting, even after you are successful. Do not risk your whole operation on an experiment, but the only way to improve is to continue to evolve. If you are running 200 meat birds at a time, and want to try a 100% pasture/forage type bird try 20 or 40 alongside your regular 200. If it doesn’t work, try to figure out why, and improve. Rather than risk your whole operation failing, you learn one way that did’t exactly work for your operation.

Tours on our farm should begin this spring. If you want an individual/family tour please use the Contact Us page and we will try and work something out.

Indiana Horticulture Congress

Recently I attended the 3 day Indiana Horticulture Congress put on by Purdue. It was a great experience with multiple sessions going on throughout the day, and a host of trade vendors to check out between educational sessions. I figured for anyone who missed out I would highlight some of my lessons learned, and vendors I spoke with. This in no way endorses the vendors, merely that I found some of it interesting. On the lessons  from the sessions it may be notes I took or points I found interesting not a summary of the presentation, or even the most relevant material the speaker wanted to convey. I was only able to attend one of the five sessions going on. There was a cider taste testing, and meals (had to pay separate but look great), and was for produce only.

Food Safety (Tuesday AM)

While I had intended to go to the Hemp series, it was postponed so I had to make another selection. Why not food safety? Glad I did vs walking the trade show.  A few years back Obama signed the Food Safety Modernization Act, and it is now going into effect in 2017. This is the first I have heard of it. But we haven’t been growing produce for sale yet, but it is something to pay attention to.  Prior to this law food recalls related to foodborne illnesses were a reaction event. This new law puts more emphasis on prevention. There is a whole series of trainings supervisors or persons in charge must take to comply, in addition to giving the correct level of training to employees. not everyone needs the whole list. Something else I learned that 90ish (I didn’t write down the number) percent of foodborne illness is transmitted fecal to oral…meaning eating poop. Not necessarily human,  and pickers aren’t pooping on your food. But it all went back to sanitation, cleaning, washing hands, washing produce, utensils etc. There are a bunch of new laws that came out including water testing. The level is is based on income from produce on your farm on what you need to follow. Since we are small at the moment I didn’t pay attention to the breakdown, but under $25,000 in averaged rolling 3 year sales and you are exempt from the legal obligation. Meaning in any given three concurrent years your annual sales needs to be less than $25,000 of produce only and you are exempt. What stuck out to me is that you may be exempt from the law, but you are NOT exempt from liability in a lawsuit. If you do not implement some sort of food safety initiatives then you could be liable for illnesses or death.

Hemp (Tuesday PM)

I got to attend the hemp session in the afternoon. It was educational and rather than write a bunch on it they have done much for me on their website. Purdue Hemp gave the talk and Indiana Hemp Association was there as well. For 60 years hemp has not been grown in Indiana. Hemp is different than marijuana in that Hemp is <0.3 % THC (The psychoactive drug in marijuana), and marijuana is >0.3%. They are doing some genetic investigation if they can be considered two different plants. Hemp is not as easy to grow as I once thought. I was always told throw the seeds anywhere and it will grow. This is not the case as their data showed. Soil depth, temperature, daylight hours all important. The focus for Purdue is growing two types of hemp. One plant that grows short (3-4 ft tall) but produces abundant and easily harvested seeds, and a taller (7-9 ft tall) plant that puts its energy into fiber. They did say, speaking of fiber, there is NOT a demand for hemp rope made from the fiber. I was surprised to learn there is no studies going on for hemp’s role in animal feed. I was told this is due that hemp is not on an approved animal feed list from the federal government. We also got to learn about CBD oil which has been talked about for lots of neurological issues from parkinson’s to seizures to pain and depression given by a representative of RealHemp.  All cannabis (Hemp and marijuana) and now CBD oil has been classified as Schedule 1 Narcotic by the DEA, which means it has NO medicinal value. Yet here is a patent from the US that claims it HAS medicinal value US6630507BL. I will let you form your own opinions.

Organics (Wednesday AM)

Wow, this was one of the most eye opening. Unfortunately I didn’t write down where the small farms were from or I would have included links. The first part of the session was about using biochar in organic gardens as a soil amendment. None of the data, to me, seemed to prove that it did anything. But they are having ongoing studies. What I found more interesting is the intensity and variety of pests that affect growers. This has made us revisit our biosecurity program here at the farm. From listening to the speakers discuss, I have come to the conclusion (my own opinion) there are three types of growing produce. Each is as unique as it is different.

Home grower- Back yard plot, produce food for your family, and maybe sell the overage at a road stand, or to friends and family.

Market grower – 1-5 acres (may be more may be less) intensively growing produce for sale at regular farmers markets, CSA, Small restaurants, and/or small groceries. Variety of crops, rotated, and varied harvest times.

Commercial grower – 1 maybe 2 crops growing at a time, uses commercial machinery,  5+ acres, hired labor possibly, sells to wholesaler, grocery chains, restaurant chains, national brands

Being that the topic was organic pest management how  each of these growers deals with a particular pest problem is different. And pests impact them differently. Additionally what is available to them to treat problems is different. I learned thes market growers work hard, harder than i thought. To be fair there wasn’t any commercial growers in the panel, but there were a few in the audience who gave feedback and they work hard, but seems the market growers have to hustle more and wear a wide variety of hats in their operation. Another lesson I took away that moving from one level to the next is just not scaling up. You just don’t grow a bigger garden. It is a different ball of wax.  Think bowling, hockey, and formula 1 racing are all sports. Bowling is an individual sport and really only depend on yourself. Hockey has lots of things going on all the time, and constantly changing, and you must be adaptive. Racing is expensive to get into, is not like nascar, or drag racing. You get sponsorship as well to share in costs.  Sorry, best analogy I could come up with.

Trade Show (Wednesday PM)

I met the guys from 3 Caps who are partners for mushroom growers. You can learn more about them from their website. They ship you pre inoculated bricks for mushroom growing. You soak the brick, place it in the correct conditions, and in 7 days you have a mushroom harvest. Eat them all? Let the brick dry, soak again, and boom, more mushrooms! Then, when you eat all those (or sell them, this is a commercial type operation) you have mushroom compost ready for your garden as a freebie. These guys are local here in Spencer Indiana. They can assist you in developing the correct room for growing conditions at your site.

Ecocert – One of the speakers at the Organic session. Originally we were not going to go the route of organic certified on our farm. We felt it was an undue expense to prove we were doing things right, we have tours, and planned to know our customers. After talking to a certification manager, and inspector we have reconsidered this. When you can have face to face connections with your customers you are the face of your company. You are the one conveying your passion for organic, clean, quality. Once you move to a point due to growth you can no longer have that face to face connection, it is the certification and certifiers stamp of approval that says you did everythign you could to ensure your product is of the utmost quality. With my background in quality and validation, this resonated with me. The end customer wants to know that you have met the standards, you are doing all you can. Without it you are a barn with closed doors and nobody knows what is going on behind those closed doors. So certification makes sense when we reach that level of success. Would if turn away potential customers who don’t know us yet? Maybe, but we are not there yet. This doesn’t mean we can’t look up the standards and follow them so that is is a way of life once we are ready to get certified. Curious what some of the standards are? Jeff Evard gave me this link for Livestock.

Random trivia

Did you know what the difference between apple wine and hard apple cider is? Both have alcohol, both made from apples.  A) Apple wine has added sugar, hard apple cider has no added sugar.

NRCS – is a division of the USDA. NRCS stands for Natural Resource Conservation Service. I have spoken about NRCS before and have tried working with them on 2 different times locally and that left me turned off to the organization. I do know other NRCS agents in Indiana and seems my experience is isolated here. I spoke with them again, and happen to sit next to a mentor NRCS agent in one of the sessions to encouraged me to try again and not give up. NRCS offers technical assistance and financial assistance to property owners to make improvement, preserve, and conserve the natural resources on their property. This can be from erosion control, to fencing, to high tunnel purchase, to solar panels installed. There is a process and since I haven’t gone through it yet, I will wait and write that up some other time. But notice I didn’t say “farms”. There is no minimum property size for applying for help.

High Tunnels (Thursday AM)

High tunnels are essentially greenhouses that use plastic. There are a variety of sizes and shapes. You can build them yourself, buy them, or have them built for you. NRCS does reimburse up to 95% of costs associated with high tunnels if you meet the requirements. Which is why we may be looking into them. One requirement that stands out, you must grow in the ground in your high tunnel for the first 1-3 years depending on your contract with NRCS. Growing in a high tunnel does allow you to grow for longer season and if you supplement with heat year round. You can use it as a heated greenhouse to grow tomatoes in winter, or a cool house (minimal heat) and grow greens in the winter. And for winters here, gothic roofs vs dome roofs seem to do better here in Indiana. You do not have to grow anything over winter. You can use them for annuals, perennials, canes, and even trees. High tunnels do have some drawbacks such as pollination, moisture, moisture related disease, heat etc. From the session, it appears that anyone who has started using high tunnels have increased production in almost every instance. Pollination can be solved by purchasing bumblebees and releasing into the tunnels which is what many of the speakers did. Something I found interesting is that NRCS supports using the high tunnel with the intent of soil improvements. Yet in every instance speakers encountered soil health actually decreased inside the high tunnel. This would be expected if you harvest constantly and do not replenish nutrients equal to or above what you are removing.

Social Media Marketing (Thursday PM)

The last session of the day was using social media for marketing. While it was mainly geared to winerys, I was informative. Many of the audience was older and do not use social media for their business. The biggest social media platform was Facebook, then Twitter, then others. They put Pinterest in marketing which I had not thought of as a marketing tool, up until then. Pinterest market is 85 or more percent women. The presenter was advocating 20 or more hours a week on social media. This just isn’t feasible for many farm owners. But I also think that is complete overkill and her job was marketing and social media so unless you have money to pay someone, or a marketing firm it may be overkill. Some important notes were if you do use social media be responsive to customers, delayed response will lose customers. Also, if you are a business have a business account on Facebook, and separate personal from business use. They touched very little on the use of a website as social media.

Summary 

All in all, it was eye opening. I ended up having to pay $120 for the 3 day conference, $100 if I had done early registration like my wife told me to do. I feel it was worth the money I spent. I learned a lot, and learned how much I don’t know. I would have liked to attend other sessions but had to make a choice and the above sessions won. Would I recommend it to others., definitely. But more if you are already selling produce, or are on the edge of selling. If you are just a home producer and not really moving to regular sales, it is informing,  go if you have the money, but there are other conference that may be more appropriate for time off or if cost may be an issue.

End of season garage sale Aquatic Designs

Our friends at Aquitic Designs are having a end of season garage sale. If you missed the open house party here is another chance to get some deals. Summer fish food, plants, and fish are on sale now and then the clean our the garage of parts, lights, pumps, fittings etc is another opportunity to save for the DIY systems.

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Great article – Connecting with Customers

Here is a great article I had to share. It is from a good friend, mentor, local food producer and educator Darby Simpson from Simpson Family Farm and Darby Simpson Consulting.  This is for many who are looking for “better food” and a “better way to eat”  and can help put a feeling into words. It also goes along with a class I give on “Organic” gardening. Many people use the term “organic” to refer to so many things, and Darby has way to break it down.  Just using “Organic” really means nothing and the marketing companies have ruined it, such that consumers want “organic” and what they get is far from it. In the article you learn what to look for, and ways to find what in your mind “organic” means.  Darby has his own site where he consults, gives advice, and education.

Here it the link to the article Connecting with Customers

 

download

Local Farmer’s Market Calendar

Because there so many local producers, markets, and restaurants listed in the Indy Local Food Guide I am having to update the calendar 1st.  I am trying to color code the listings by area related to Indy. Unfortunately colors are only visible on my view at the moment.  Have no fear, there are addresses on most markets, and weblinks.

Here is a link to the current calendar and is updated regularly.

Blue = North Side

Red = Downtown

Yellow = South

Purple = East

Green = West

Hamilton County Local Resources Added

Today I add the Hamilton County local resources list from Indylocalfood.org. This list and the calendar couldn’t be possible without the local food guide.

14 – Producers/Shops – Balanced Harvest Farm, Blackhawk Winery, Feel Good Farm, Full Hands Farm, Grabow Orchard & Bakery, Harvestland Farm of Aspire Indiana, Local Forks Foods LLC, Newbys Farm, NuJac Garden, The Sustainable Life, Victory Acres, Wild’s Apple Farm, Wilson Farm

3 – Restaurants – Grabow Bakery, Union Brewing Company, Wilson Farms Deli & Bakery

4 – Shops – Local Folks Foods , Urban Ladle, Blackhawk Winery, Union Brewing Company

5 – Markets – Fisher Farmer’s Market,  Noblesville Farmers Market, Saxony Market, Sheridan Farmers Market, Westfield Farmers Market

1- CSA Victory Farms CSA

Here is a list and links to each site or Facebook Page

The Calendar has been updated for all the Markets

 

If there are more places I haven’t listed please let me know. I am in the process of going through the Local Good Guide and posting a section at a time. Use the Contact Us page if you are a farm, business, CSA, or restaurant and want to be added.

 

 

New local resources added thanks to Indy Local Food Guide

While presenting this year at Earth Day (the rain was a bummer) I picked up the Local Food Guide put out by IndyLocalFood.org and lots of new places to add to our weblisting and calendar. Stay tuned as I go through the book and update the site, and calendar. You can download the guide and have more resources than is listed on our site. I am only listing markets, CSA, shops, and produces that have a website. Today I added Boone County and a few suggested posts that came in from the website, thanks for the suggestions.

Local resources List

Calendar of Markets

5 New producers added – KG Acres Farms and featherworks, Moody’s, Salem Farms on Hunt Club, Valentine Hill Farm, Dunbar Heritage Farms

1 new shop – Moody’s Meats

3 new markets – Carmel, Zionsville, and Farm to Fork

1 new category listing, – Multiple locations – if a business has multiple locations available.

2 New CSA – Valentine Hill, and Salem Farms on Hunt Club

These additions couldn’t be made possible without Indy Local Food Guide

Looking for local markets, stores, and restaurants

I manage several different sites and pages and am in the process of creating a local database of farmers markets, pick your own sites, restaurants who use local produce and meats, and related locations that either produce locally or retail locally produced items. I need your help. I could spend weeks searching online and still would never get as many listed if I were to enlist your help. Many of you have local spots you personally know of, support, run, or owned by you. Some have websites, some have facebook pages, and some have no online presence.

My goal is to have a calendar of all the markets in the area. Believe it or not there is a market running every day of the week, usually multiple. This hopefully will allow more people access to more local food if they know where they are and when they run.

Support local businesses to buy from local producers. I would ideally like to have several categories, restaurants, food retail, nursery and plant stock, and other retail (soaps, wool works, crafts, etc.)

What I need from you. If you could e-mail me wolfbeachfarms @ gmail.com (please remove the spaces). or use the contact us page and send me links, or names, or dates/times/locations of the above places. The links and calendars will be updated as I get the information. Here is the start for market pages and an interactive calendar.

Thanks in advance!

Rick

Ponds, Pools, and Aquaponics

Other than water what do these things have in common? They are all now products and services offered by Aquatic Designs

Last week I had the opportunity to visit with Dan, Scott, and Jessica at the store. My behind the scenes tour as always. I talked with Dan (the owner) about offering classes out at the shop, upcoming events like the garage sale (getting rid of used, and older parts and supplies). I suggested he start offering natural pools to customers. He had indicated that this is something they have done, and will be doing more of int he future. Up until recently this wasn’t something that many people knew about, nor wanted. But more and more people want to get away from the harsh chemicals and have a more natural lifestyle. If you don’t know what a natural pool is think if a conventional swimming pool and a pond had a lovechild. It is clear water, has a pump, no chemicals, and uses nature and plants to keep the water clean. I know what you are thinking, stagnant, smelly pond with cloudy water. If installed properly this will not be the case. Dan and team already have the plants, equipment and know how to install these types of systems. Here are some examples of what natural ponds can look like.

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Now, who wouldn’t one of these? The bonus, no chemical checks, not testing, no adding of chemicals. Nature does it for you.

If this isn’t your style, they have the traditional ponds as well. But people typically stock ponds with Koi and other fish to look at, and there is absolutely nothing wrong with that. But think about stocking with catfish, hybrid bluegill or yellow perch, all are cold hard, all will be equally happy to see you when you feed them. The only difference is, you can eat them when they get larger. You can eat koi, it is just a carp, but some varieties of koi especially the larger ones can go for big bucks. Aquatic Designs are working on programs to stock yellow perch and tilapia, and can get you a wide range of fish.

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Speaking of tilapia, because they are a warm water fish they will not survive here in Indiana over the winter and are better suited for aquaponics indoors. I have been very impressed with the speed and designs Aquatic Designs have developed their aquaponics programs and systems. They have everything you need from lighting, to pumps, to media, to fish. Not a DIY type of person, they have turnkey configurations or something custom to fit just your right spot. If you are having troubles with your system, they can help with that too. 5 years ago they were not offering such systems and I am glad I cam across them and opened up the dialogue. Now I have a local store to get parts. Before, I was having to order online and hope it would fit, or was what i needed. I am a hands on and visual builder. I usually go in with fitting and part asking “Do you have a fitting that works on this…?”. What I really like is they are hoarders like me and don’t throw anything away. I manage to find a part  I needed from a salvage they did on a customers in ground pond for my aquaponics.  Here are a few systems they have up and running. I need to do better about taking my own pictures when there. I am always so busy talking and checking all the new stuff out I forget. The last time I looked I think they have 12 or so DIFFERENT configurations. Scott is somewhat an experimenter like myself and always trying new configurations, designs, products. So they don’t just sell them, they test them and can give you great advice on what will work best for you. These are from their Facebook page.

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Here I am after a class I gave with the Indiana Koi group at Aquatic Designs this summer.

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They are located in Monrovia and is a pretty quick drive down 39 from 74 or 70 on the west side of town.

445 N Chestnut
Monrovia Indiana 46157

317-996-3106

Before you drive out, you may want to give them a call. During winter months they keep different operating hours than spring, summer and fall. They can be open by appointment and are usually on site, but in one of the back barns and operations center getting ready for spring or tending to the greenhouse so the main office isn’t open

They do have some opportunities available and check out the Projects and Opportunities page for details. We also will be having a tour date once winter is over, and a garage sale event.

I like the fact that it is both a place for the DIY and the installations spot. You can DIY and get your parts, then ask for help if you run into problems. At least for me, I can’t get everything i need in one spot, or it is a installation only company. I can get some parts here, some parts or supplies there, but not everything together so I can see how it fits. I love the DIY aspects of many of my projects. But for something like the natural pond, I think I will leave it to them, but help and assist as much as I can.

Disclaimer: I am not getting paid or advertising on Aquatic Designs behalf. I am recommending a business and staff I have repeatedly done business with over the years. I feel that not many people know about them in Monrovia, and many in my circle could benefit from their offerings.