Saturday, June 14, 2014

Surprise mission

Baby tomatoes grow

Crenshaw melon plants begin spreading their wings.
I am part of a competition, thanks to a very smart relative in the Slow Food Movement. I would say her name but I didn't ask permission. But thanks, Pat. Win or lose, because of this competition, myself and a companion will be at an all-day seminar in San Francisco soon to learn more about being a business-like farm, which in this post-9-11 environment requires a good deal of traceability of where food comes from. This doesn't take away at all from my goal, which is to provide wonderful tasting, organically grown heirloom vegetables to as many people as we can and to preserve the biodiversity of our plant world and continue the handing down of non-patented seeds that anyone can grow and collect new seed from. We particularly like heirloom tomatoes, which are challenging to grow because they don't all have the kind of disease resistance bred into most patented hybrids. On the other hand, heirlooms generally have better flavor than hybrids, so to me it's worth the extra effort. And the organic aspect likewise is worth the effort because organic farming not only eliminates use of dangerous pesticides, herbicides, etc., but increases the earth's sustainability. And it probably creates a few more decent jobs. So what's not to like? So, this competition I was talking about, it's at the Whole Foods Market/Folsom. A Local Food Maker grant of up to $6,000. I am one of three finalists and the voting continues until June 19. So if you read this blog in a timely manner and want to vote, here's the address to vote at:  or .

Friday, May 16, 2014


Yesterday it was 102˚ in the shade. Today it is cooler. Yesterday we potted up plants, unloaded manure and mowed down weeds. There is still a lot of planting to do in the next two weeks and tomorrow is the beginning of the final planting push. So that means today is set-up day. Get everything in order for the mad rush to come. Everything for the farmers markets must be in the ground by May 29, that's the day a special visitor will come to the farm and finalize my Famers Market Certificate for the season. Wish me luck. Now, time to get to work.

Thursday, May 15, 2014

Convergent pathways to ingestion

Now take that blackberry at left, the dark one, if you wanted to eat it all you would need to do is walk up to it, grab it between your fingers, maybe wash it off a little, and pop it into your mouth. Same thing if I wanted to sell blackberries at the farmers market: Just pick a bunch, clean them (probably better than if I was just eating them off the vine) put them in baskets and take them to the farmers market. Believe me, the hardest part of the whole process is deciding how much to charge! Plus I would wear gloves for the harvest, you know, the plastic operating
room type, just because it protects both of us: my hands and the fruit. If you are picking lots of anything it is best to wear gloves. Below are shallots drying in the barn. It's been about a month since I pulled them out of the ground and still they are drying out, getting ready for market. They have been more work since pulling them out than they were when they were in the ground and still there is plenty of preparation to get them ready. Is there a moral to this story? Diversity is what make the world such a wonderful place! Even on a farm ....

Wednesday, May 14, 2014

At the crossroads of organic vs. non-organic

 Weeds. Yeech! The top photo shows young Crenshaw melon plants fighting with weeds for light and nutrients. (Really, they're there, you just have to look closely!) Unfortunately, weeds (wild radish plants, in this case) germinate more quickly and grow faster than the melons. Thus the need to weed. Weeding takes time and if you have a giant corporate farm, with rows disappearing into the distance, it adds up to a lot of weeding. Which may be why conventional growers fumigate and then apply herbicides before setting in the seed. It's a real pain-in-the-ass to get rid of the little weeds by hand and UC Davis has yet to devise a machine to discriminate between the weeds and the crop. So it takes time. And time is money. WalMart won't buy your stuff if it costs too much. So, if you want on that WalMart, etc., gravy train, better go the chemical route. The compromise, of course, is that the chemicals applied turn the soil into an inert growing medium instead of living matter full of biodiversity. Worms die, beneficial microbes die. The soil becomes sterile. Personally, I don't want to eat "Roundup Ready" corn, melons or anything. And it bothers me that the oil industry is having this unwanted impact on my dinner table, for these chemical fertilizers are a by-product of the production of gasoline! And the crops they help produce come back to you mainly in the form of highly processed, over-packaged food-like substances that are adding to our nation's obesity crisis. I think it's time for all of us to take make some serious choices about food.

Tuesday, May 13, 2014

What is a Bishops Crown?

Above you can see a picture of my favorite pepper plant, the Bishops Crown. It's basically a sweet pepper with a hint of heat, mainly in the seeds and ribs. A picture of it is at right. I believe this plant comes from the Caribbean because of its growth habits. Whoever named the pepper "Bishops Crown" knows more about Catholic headgear than me. That's because I always thought that the little red hat that the pepper looks like is the zucchetto (below, right), but I've only seen members of the College of Cardinals -- you know, the dudes that pick the pope -- wear that gear. Bishops, on the other hand,  typically wear a mitre, above left, at certain points during public liturgies. To me that would be their "Crown". So it makes me wonder who it was that named this beautiful little pepper the Bishops Crown. All of this, of course, is beside the point, which is to say that this delicate pepper, with its fruity taste and hint of heat is a fabulous addition to soups, pot roasts, salsas, salads and -- my personal favorite -- scrambled eggs. And I can't wait until late August when we will start harvesting them!

Monday, May 12, 2014


Can you see the snow-capped peaks in the distance? Among them is Pyramid Peak at the south end of Lake Tahoe.

Young tomato plants recover from a windy experience.
It may not be obvious in the picture above, but what I'm trying to show is the Sierra Nevada mountains east of Singing Frog Farm. Thanks to the wind they are clearly visible today, and the air smells fresh and new. So while wind may be miserable -- I'm glad I wasn't pedaling in it like those cyclists who speed by my place yesterday on the Amgen Tour of California -- it leaves clean air in its wake, like after a rain but not quite as good. The downside is apparent in the other photograph, where a tray of young tomatoes recovers from a near-death experience caused by a full two days of relentless winds.

Sunday, May 11, 2014


Farming is full of challenges. The path between an idea and a final product travels many an unwanted byway before arriving on someone's table as a "farm to fork" treat. Two days ago we were finishing up planting the first succession of tomatoes, a group of 560 organic heirlooms, about 30 different varietals. Today they are in, and like the sunflowers at left, are being ceaselessly whipped by a north wind. All day yesterday the wind blew steadily at between 15 and 20 mph. Today the forecast is for more of the same, a precursor to an onslaught of hot spring days which may well bring the first triple digit temperatures to my little spot of land, where it seems the highs exceed those of nearby Sacramento by a few degrees. For my young plants, it will be trial by fire. And as if wind and heat are not enough of a challenge, yesterday I stared eyeball-to-eyeball with a gopher as I stood above his little hole on the edge of the tomato patch.  He scurried off, returned for a second look, then disappeared into his subterranean labyrinth. So when you grab that organic heirloom tomato off a table at a farmers market, think about the trials it went through to offer itself to you. I guarantee it will taste a little better!