An Idaho farm girl, Marci found her roots after meeting her partner Greg and traveling the world together. After graduating from the University of Idaho with a degree in Conservation Social Science and a certificate on Sustainable Small Acreage Farming and Ranching, as well as several apprenticeships each, they decided to venture out on their own and launched Deep Roots Farm & Design. Selling vegetables at the Tuesday Grower's Market in Moscow, ID and directly to restaurants in the area has created a solid foundation for the future. Marci's favorite part of farming is the satisfaction that comes from pulling weeds and thinning rows of young carrots. She also loves educating others and planning new garden designs for clients. As co-chicken wrangler, she hopes to see volunteers coming to the farm over the season to share creative ideas for innovation and help move chicken pens. This episode is sponsored by Hearst Ranch.

"[Farmers] want to stop exporting all their goods to China . . .it's exciting with all these large farmers looking more locally"

--Marci Miller on Greenhorn Radio

On this week's episode of The Farm Report, Erin Fairbanks is joined in the studio by cookbook author Diane Morgan. After a curious trip to a Portland farmer's market, Diane was inspired to write a book all about roots and root vegetables entitled Roots: The Definitive Compendium with more than 225 Recipes. Tune into this episode to learn about the different types of roots; what distinguishes a taproot from a tuberous root? How do agricultural practices determine how roots develop? Erin and Diane profile and discuss a few types of root vegetables, such as rutabagas and wasabi. Hear about the roles of root vegetables in different ethnic cuisines! Despite their reputation, hear why potatoes are beneficial to your diet! Get a healthy serving of root vegetables on this episode of The Farm Report! This episode has been brought to you by Susty Party.

"Roots are cold weather crops for the most part. Radishes can be planted before the first thaw, so that in the spring, you have these lovely little roots with bushy tops. The same goes for carrots. Whereas parsnips are planted later because you want to harvest them after the first frost so that the sugars are concentrated." [11:00]

-- Diane Morgan on The Farm Report

George Weld and Evan Hanczor truly embody the farm-to-table movement through their enterprises: Goatfell Farm, Parish Hall, and Egg. This week on The Farm Report, Erin Fairbanks digs deeper into the connection between restaurants and farmers with George and Evan. Learn why Parish Hall operates seasonally and locally, and how that affects the consistency of the menu at the Williamsburg restaurant. Find out why George decided to start his own farm, and how visits to the farm remind the staff at Egg and Parish Hall about the sanctity of food. Hear George and Evan talk about sustainability in terms of the environment and business, and why it's important to consider all elements of the waste stream in trying to create an efficient model of operation. Tune into this week's episode of The Farm Report to learn how chefs and farmers cooperate! This program has been sponsored by Cain Vineyard & Winery. Thanks to EULA for today's music.

"When I'm thinking about dishes, visiting the farm lets me know when we are going to get a certain product." [9:45] -- Evan Hanczor on The Farm Report

"When you bring certain items into the kitchen, you realize what an illusion consistency is." [21:10] -- George Weld on The Farm Report