Spring is Here

Spring is here, and it it is time to start planting rice.  Once it finally dries up from all the rain we’ve had, we will be ready to get started. We received three inches of rain last night, and it will keep us out of the field for probably six days.  The drainage ditches were just starting to run down from the ten inches of rain we had three weeks ago, and now everything is flooded again.  I would like to be planting our crops right now, but the rain allows us the to catch up on paperwork for both the rice business and the farm.

One good thing about the rain is that it allows us to get projects completed that we would not normally have time to complete.  We are using this time to start planning the garden.  I am always excited about the idea of fresh watermelon, cantaloupe, squash, okra, and many other fruits and vegetables. My wife likes to plant flowers to cut throughout the summer. One thing I did differently this year was planting a cover crop over the winter to help improve the soil in the garden.  This will hopefully have multiple benefits.  I hope to control the weeds with the mat of vegetation that is left behind, and these plants will decompose to increase the organic matter in the soil.  Rice hulls were added to the soil to improve the soil health by decomposing and providing nutrients for our plants.  It is a nice way to use a by-product of the rice milling process.  These hulls can also be used for chicken bedding.  We are considering getting some backyard chickens this year, so I will let you know how that goes.

Both farming and gardening are wonderful opportunities for teaching our three young boys about the cycle of life and how our food is produced.  We also hope to use both to instill in them a good work ethic and to show them the importance of a working knowledge of agriculture.   It is my hope that by telling our farming story, I can teach our customers more about their food and the value of knowing their farmer.

Written by David Arant, Jr.

4 thoughts on “Spring is Here

  1. I just wanted to let you know that I haven’t tried the rice grits yet. I did use some of the brown rice but it didn’t seem to get done. I guess it takes a while to learn how to cook rice. I have always used the minute rice.


    1. Shirley,
      I am sorry I am just now seeing your comment and replying to you. On the brown rice, I always follow the directions on the back of the bag, but variables like pot type and stove heat strength can affect the cooking times. When cooked correctly the brown rice should be soft with no crunchy grains left. My suggestion would be next time add slightly more water and cook a little longer, or until the water evaporates. I have found that slight differences in temperature can cause the rice to cook faster or slower sometimes causing it to not get ready. Next time you might want to try our oven method for brown rice that I will be posting online soon. It removes the variables that I mentioned earlier. Thank you for using our products.
      David Arant


  2. As a former resident of Greenville, I enjoy reading about the Delta and all that is involved in the changing seasons as they affect the land.

    Liked by 1 person

  3. I’ve been browsing online more than three hours today, yet
    I never found any interesting article like yours. It is pretty worth enough for me.
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    Liked by 1 person

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