By Dale Mize
Click here to read, “Field Notes: Part One – Savannah Ridge Farms”
Cow Creek Organic Farm
Driving through vast farmlands and the occasional swamp, located near the start of the Middlefork River, and just southeast of Paxton, IL, I find Cow Creek Organic Farm. Cow Creek is a multi-generational family farm owned and operated by Jeff and Rita Glazik along with their four children: Will, Clayton, Dallas, and Abby.
Both Jeff and Rita grew up on farms with various family members belonging to the agricultural community. On their own, however, they did not start farming until adulthood, as Jeff joined the navy and Rita had a job off the farm. Once Jeff returned from his term of service, he began to work with his brother-in-law on Rita’s family’s farm. Jeff and Rita started to focus more seriously on farming after helping Rita’s father with his land, eventually buying the land right next door to Rita’s father in order to begin their own journey.
Their farm’s roots are in conventional grain, hay, and livestock, but, unfortunately, there was not enough profit to justify continuing to farm this way. They became interested in organic farming after reading an article in the Illinois Electric Co-Op magazine, which highlighted an organic farmer in Taylorville who held small land tracts and was able to continue farming profitably. At this time, The Land Connection was just starting out, and the Glazik’s attended some of the field day events the organization hosted. Attending these events allowed the Glazik’s the opportunity to see how other organic producers operated, and network within a community of like-minded agriculturalists. In addition, Jeff notes that The Land Connection was also helpful because they could provide experts for their partner farms to talk with when issues arose, making the transition just a little bit smoother. Jeff and Rita’s conversion to organics officially began in 2002, due to their invested interest in sustainable farming practices that preserve the ground and produce healthy, quality livestock and grains.
By 2005, Cow Creek was a certified organic farm, meaning the family uses 100% organic farming practices to minimize the environmental footprint on the land. For the Glazik’s, knowing where food comes from and what goes into producing it is an important aspect of the human condition. Through organic production, they are able to provide an ease of mind for consumers of their products. As Jeff and Rita note, family, conservation, and sustainability are the key components of their farm.
“Getting in Balance with Mother Nature”
The transition was not fast and easy, however. Jeff and Rita both stress that patience is key, especially when running an organic farm. Not only do you have to wait for neighbors to plant their crops before you can, due to cross-pollination and overspray, but it can take up to seven years to really see the benefits of the switch on the land. Acknowledging that it can be a struggle for some farmers, Rita referred to this period as “getting in balance with Mother Nature,” a time when the earth is trying to revert to its natural state.
Following their own transition period, the Glazik’s moved to a three-year shift on rotational crops, no chemical use, and manual weed control. In addition, Cow Creek runs long rotations between hay and cattle. The farm produces mixed hay which is 25% alfalfa, 25% timothy, 25% clover, and 25% grass. Because alfalfa and clover grow roots 12-15 ft deep, the soil is deeply rooted, and a rotation of cattle aerates the soil and fertilizes trees and grasses. Withmonitored grazing, the Glazik’s also prevent overgrazing. Furthermore, the cattle keep fertility up and the Glazik’s do not have to truck in other forms of manure for fertilizer. In fact, the farm partners with tree trimmers to get wood chips delivered for deep bedding, which the family then composts with manure to create nutrient-dense fertilizer themselves.
In terms of cattle, the herd at Cow Creek is relatively small, with the main goal being to provide meat to the Glazik family and other consumers. At times, the cattle have also doubled as a 4-H project and educational tool. The herd largely consists of Black and Red Angus, which are not certified organic because it is not worth the work for the family since the profit will not increase significantly. As Jeff pointed out, there is not a great commercial market for organic beef due to the “all-natural” labeling you find in the store, which killed the organic industry for beef. Instead, consumers can buy beef, pork, and chicken directly from the farm at https://www.cowcreekorganics.com/.
As for the crops the family grows, the soybeans go directly to the commercial market, grains are used in distilleries throughout Illinois, and the hay goes right back to the cattle in the winter months.
The Glazik’s see the primary roadblock to organic farming being government programs that benefit farmers on a large scale basis, not a small scale one. This is only emphasized by the fact that banks cannot withstand the waiting period in order to see the profit margin for an organic farm. However, if you can find a way, Jeff and Rita both highlighted the health benefits for the Earth and for humankind, as well as seeing some cut costs.
To Distill the Future
Today Cow Creek Organic Farm includes about eight hundred acres and works off the three P’s model – to preserve the ground for future generations; to produce desired, quality, and healthy products for our customers; and to provide a sustainable living for the family. As they think about the future, a common question among farmers comes up: how will the future generations be able to continue farming? Jeff and Rita’s kids have already made their own contribution towards an answer. They began Silver Tree Beer and Spirits in Paxton. There, grain grown by the farm goes to the distillery and becomes various alcoholic beverages, which are often shared throughout the local community. This idea came about when Will was at the University of Illinois Urbana-Chamaign and had a professor talking about the value of profit, specifically concerning biodiesel fuel. Will knew then he wanted to grow his own fuel, but quickly realized that when distilled correctly, ethanol could become whiskey. For these fifth-generation farm kids, the distillery was a way to keep the farm going and offered an innovative path to continue expanding markets, so that maybe one day, the sixth generation can continue to tend to the same land their ancestors once did.
