The rules governing organic production require that (almost) all crop transplants must be grown using only organic methods.  For many years, this rule was a major factor limiting the growth of organic vegetable farming.  Large scale conventional growers buy their transplants from large scale conventional greenhouses who use tons of pesticides and fertilizers to produce seedlings as quickly and “cleanly” as possible.  Organic farmers had to grow their own plants, meaning they had  learn the delicate art of growing seedlings in trays, in greenhouses — instead of in the soil.

By nature, greenhouses are single-story affairs — all the plants need direct sunlight — and they fill up fast.  They are also pretty expensive.  So for start-up operations, acreage planted in tomatoes, lettuce, etc. was often determined by your funds available for greenhouse construction as well as your production budget for that year.

But while the need to grow your own transplants limited the growth of organic farming, it also expanded its outlook.  Necessity is the mother of invention, and many of the early organic growers found themselves growing varieties of vegetables that sounded interesting and appealing — but that mainstream conventional nurseries weren’t growing.  Many of these vegetables were available only in small quantities, from seed catalogs that targeted mostly backyard gardeners.

As organic farmers learned and built a body of knowledge and experience, their greenhouse work took on a larger role in their operations.  Most conventionally grown crops are direct seeded into the soil, where the liberal application of herbicides prevented weeds from germinating and smothering the crop.  After a season or two of battling the weeds that resulted from using this method to grow organic crops, many growers realized that transplants were a better method.  By planting a six-week old plant into a field where the weeds have been cultivated, you give your crops a big head start over the weeds.  And since transplanting allows for an even, regular spacing, it is much easier to hoe the weeds that do grow up.  As chemicals used by conventional growers became more regulated and expensive, many of them started looking at what their organic neighbors were doing, and began to switch over to extensive use of transplants as well.

At Terra Firma, we have always grown our own transplants.  In the spring,  tomatoes, peppers, melons, squash, and cucumbers are started in the greenhouse.  In January and February, the greenhouse is heated at night and warmed by the sun in the day.  Later in the spring, big fans blow the hot air out in the daytime to keep the heat from frying the small plants.  In June, we remove all the plastic from the greenhouses and replace it with shade cloth that reduces the temperature by 10-30 degrees.  This is critical, because in July we begin growing seedlings of our fall crops — cabbage, broccoli, cauliflower, lettuce, radicchio, and endive.  These cool weather plants, each growing in a small amount of soil, dehydrate and die in just a few hours of direct summer sunlight. Even under shadecloth blocking 80% of the sun, the plants need to be watering twice daily — and a third time when temperatures go into the hundreds (which is frequently).

Organic farming is no longer limited by the availability of transplants.  Several organic nurseries now  supply growers with the plants they need, and two large conventional nurseries have now started organic divisions.  This has been a major factor in reducing the price and increasing the availability of organic vegetables like broccoli, lettuce, and tomatoes.

But we will likely continue to grow most of our own transplants.  We have already made the investment in the greenhouse buildings, and we have developed a reliable schedule of seeding and planting-out dates based on our farm’s microclimate.  Through trial and error, we have settled on a recipe for a growing medium that is well drained yet fertile — worm manure, peat moss, perlite, and vermiculite.  And we do enjoy this distinctly different aspect of farming,  with its unique challenges and rewards.  It gives our employees extra hours during the slow early spring, and our money is spent locally.

But it’s nice to know that if some plants get fried on a hot summer day, our greenhouses blow away, or a freak virus wipes out our tomatoes, that we can call someone else and there’s a good chance we can still get the transplants we need to keep feeding our subscribers and customers.

WHERE HAVE ALL THE WATERMELONS GONE?
Today’s boxes contain a yellow watermelon — for the first time this year.  For many years, we have consistently overplanted watermelons — which take up lots of valuable space in our cooler — and put them in our CSA boxes many times during the season.  This year, we obviously overcorrected.  We have been harvesting watermelons since July, but we this is the first time we have had more than fifty or so at a time.

For most of the summer, we grow an “icebox” variety of watermelon that is yellow-fleshed instead of red.  There are several reasons we grow “Yellow Baby”, but the most important is that they are consistently the best tasting watermelon that will fit easily into our CSA boxes.  Later in the season, if the weather cooperates, we will have a red icebox melon.  During the summer, these grow as large as 15 lbs., but cooler fall temperatures stunt their growth without affecting their flavor.

Unlike cantelopes, honeydews, and Sharlyns, watermelons do not fall easily from the vine when ripe.  Instead, harvesters must look for a combination of signals as to the ripeness of each melon.  Unfortunately, this means that a few dud melons are always going to get picked.  We take care throughout the harvest and packing process to ensure that every CSA box gets a good, ripe watermelon — bright yellow, juicy, and sweet.

If you get an underripe melon (pale yellow or even white inside) or an overripe one (watermarked flesh, watery tasting, mealy), you have two options:  Head to the Saturday Berkeley Farmer’s Market (Centre and MLK) or the Sunday Marin Market (Civic Center) and get a replacement — selected personally by one of TFF’s crack melon squad.  Or email/phone Valerie and ask for a credit.  We can’t guarantee everyone will get a perfect watermelon, but we do guarantee that no one will have to pay for a bum one.

Thanks,            Pablito

Recipes

Sweet Corn Corn Bread
From “Asparagus to Zucchini:  A Guide to Farm Fresh, Seasonal Produce”, by the Madison Area CSA Coalition.
Preheat oven to 400 degrees.  Measure 2 T. oil into a heavy, cast iron skillet and heat pan in oven 30 minutes.  Combine 3 C. corn kernels, 2 T. minced onion, 2 T. minced fresh herbs, 1-2 T. minced jalapenos, 3 T. cornmeal, and 3  T. flour in a bowl.  Press evenly into the hot pan, but don’t stir.  Bake 25-30 minutes, until the edges are crispy and brown.  Run a spatula around the outer rim and underneath, to loosen the bread.  Place a heat-proof serving dish over the pan and drop the bread onto the plate.  Eat with soup and salsa.
 

Produce 101: LIMA BEANS are fresh shelling beans.  Unlike favas, they are ready to cook after being shelled.  Steam or boil until just tender, then add to pastas, salads, or soup.  This is a new crop for us, which is why the portions might seem meager.   WATERMELONS can be held for 3 days at room temperature until cut.  After cutting, or after three days, refrigerate — covering any cut edges with plastic.  Watermelons will keep in the fridge for 5 days.

 Terra Firma Basics
CSA Item and Price list for 2001

Prepay by 5th of month  please, for the month, or get the quarterly rate for prepaying for any three month period.
Up/downgrades are $5 per week per increment ~ ie up one size +5, up from small to large +10.

Vacations & Billing Inquiries
We need seven days notice before a vacation hold or other change of service.
Contact Valerie through e-mail Goldenbell@aol.com, or  voicemail at (530) 756-2800.
To donate your box to Foodrunners, please call 415-929-1866 or go to  www.foodrunners.org

MAILING ADDRESS:
Terra Firma Farm
P.O. Box 836
Winters, CA 95694
(530) 756-2800
www.terrafirmafarm.com
Goldenbell@aol.com
 

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