In this Issue: |
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Are organic yields lower? Based on 154 growing seasons' worth of data on
various crops, organic crops yielded 95% of crops grown under conventional,
high-input conditions (Liebhardt, B. Get the facts straight: organic
agriculture yields are good. OFRF Information Bulletin #10, summer
2005.). This was by using organic farming methods developed and
refined by years of grower experience, independent of the billions
of dollars of support provided the agrichemical industries through
USDA and the land grant system. If USDA would increase the small
proportion of its research funds currently directed toward optimizing
organic farming practices, organic has the potential to produce
yields fully matching or surpassing those of conventional crops.
Growers who go through the 3-year transition period from conventional
to organic management usually experience an initial decrease in
yields, until soil microbes are re-established and nutrient cycling
is in place, at which point yields return to previous levels.Is there a national standard for organic? Yes. Since October 2002, organic regulations under the USDA National Organic Program have been in effect. This means there are a uniform set of organic production, processing, and labeling standards across the United States. Anyone who sells a product as "organic" is required by law to be certified (The National Organic Rule and other policies of USDA's National Organic Program may be accessed on the web at http://www.ams.usda.gov/nop/index.htm). USDA oversees implementation of the Rule through its National Organic Program but does not certify organic operations itself; instead, it accredits independent certifiers to certify growers and processors on USDA's behalf. How do organic farmers fertilize crops? How do they control pests, diseases, and weeds? Organic farmers build healthy soils by nourishing the living component of the soil, the microbial inhabitants that release, transform, and transfer nutrients. Soil organic matter contributes to good soil structure and water-holding capacity. Organic farmers feed soil biota and build soil structure and water-holding capacity. Organic farmers build soil organic matter with cover crops, compost, and biologically based soil amendments. These produce healthy plants that are better able to resist disease and insect predation. Organic farmers' primary strategy in controlling pests and diseases is prevention through good plant nutrition and management. Organic farmers use cover crops and sophisticated crop rotations to manage the field ecology, effectively disrupting habitat for weeds, insects, and disease organisms. Weeds are controlled through crop rotation, mechanical tillage, and hand-weeding, as well as through cover crops, mulches, flame weeding, and other management methods. Organic farmers rely on a diverse population of soil organisms, beneficial insects, and birds to keep pests in check. When pest populations get out of balance, growers implement a variety of strategies such as the use of insect predators, mating disruption, traps and barriers. Under the National Organic Program Rule, growers are required to use sanitation and cultural practices first before they can resort to applying a material to control a weed, pest or disease problem. Use of these materials in organic production is regulated, strictly monitored, and documented. As a last resort, certain botanical or other non-synthetic pesticides may be applied. How are organic livestock and poultry raised? Organic meat, dairy products, and eggs are produced from animals that are fed organic feed and allowed access to the outdoors. They must be kept in living conditions that accommodate the natural behavior of the animals. Ruminants must have access to pasture. Organic livestock and poultry may not be give antibiotics, hormones, or medications in the absence of illness; however, they may be vaccinated against disease. Parasiticide use is strictly regulated. Livestock diseases and parasites are controlled primarily through preventative measures such as rotational grazing, balanced diet, sanitary housing, and stress reduction. How can I reach an organic certification agency that serves my area? Depending on where you live or farm in the U.S., there may be one or several organic certifications agencies that serve your region. There are many organic certifying agencies accredited through the USDA National Organic Program, and these include non-profit organizations, state- or county-affiliated agencies, and for-profit corporations. Some agencies work solely within a particular county or state, while others conduct organic certifications regionally or nationwide. Depending on the type of agency, an organic certifier may also provide additional services to farmers and the public, such as information about organic food and farming, sponsorship of workshops and conferences, or organic marketing materials. Together with The Rodale Institute/NewFarm, OFRF has developed a Guide to U.S. Organic Certifiers or you can contact the USDA National Organic Program. How many organic farmers are there in the United States? As of 2006, there are approximately 10,000 certified organic producers in the U.S. The growth in the number of organic farmers has increased steadily, similar to the growth of the U.S. organic industry, which has increased by rates of approximately 20% per year for more than 10 years. When OFRF first began tracking certified organic producer numbers in 1994, there were approximately 2,500 - 3,000 certified organic growers in the U.S. at that time. Consumer awareness of the value of organic farming and food products continues to grow, making organic a viable an attractive economic option for a growing number of producers. Keith Farley can be reached at wmarket@cccfm.org |
| I made my first Butternut Squash and Orange Soup
the other night for a party and it was so warm and smooth, just
perfect for a chilly fall evening. I really love this time of year
for the snuggle factor. You can snuggle down into a hot soup or
rich lentil stew just as you would a down throw with a good friend.
It seems that wanting to share your culinary treasures is inherent
when it cools down. I start to move the grilled vegetables into
the oven and get to roasting instead of guessing in the dark. Just
cut your veggies up into chunk or squares and toss with olive oil,
garlic and olive oil and bake in a hot 425° oven for about 20 to
25 minutes until your little jewels are all caramelized and sweet.
These roasted vegetables can be eaten as is or tossed into soup,
tagines, pasta or risotto not to mention a salad too. I like hot
stuff tossed into my salads when the mercury dips. Things start to slow down a little for us around this time as the seasonal markets start to come to a close and the seasonal food changes. The farmers have less to sell and will consolidate to the Orinda and Walnut Creek markets and then just Walnut Creek as their produce really starts to wane. Pleasant Hill goes to October 28 and Martinez to October 29. Orinda will continue on until just before Thanksgiving and close on November 18. Walnut Creek is year round; rain or shine so don't drop the sustainable life style because you may have to put a little more effort into the shop. It will always be worth whatever it takes to get to a farmers market for your weekly supply of local, seasonal produce. The payoff is in the nutrition and flavor but also you get immense satisfaction in learning what is seasonal and how to cook it. Tommy Castro will be bringing his brand of screaming guitar blues to the Pleasant Hill Community Center this Saturday, October 21 at 8 pm. We are indeed fortunate to get someone of his caliber right here in Pleasant Hill brought to us by Jim Ocean and Kathy Dupler of the Community Concerts group. These are the same people that give us the gift of the music in the market at many other amazing musical shows like Randy Newman at the El Campanil Theatre in Antioch on November 12. Any way yours truly will be selling her own brand of food at this Tommy Castro concert. I will have butternut squash, walnut, gorgonzola and caramelized onion pizza, Smoked turkey, havarti and avocado sandwiches w/ red pepper aioli, seasonal fruit salad, assorted yummy imported and domestic cheese plates, grilled organic chicken Caesar salads, rocky road brownies and fresh fruit crisp to name a few of the items you can get for your dinner or evening snacking along with a glass of wine or coffee. This should be a great show and usually sells out by Saturday so get your tickets and have some huge fun with us. www.communityconcerts.com. 925 229 2710. www.tommycastro.com Finally the College Park High School Organic Garden is going great. We have the boxes built and the dirt all donated and ready for delivery and box filling. We hope to have the boxes planted by the end of the month. We already have some starts going that were planted by the special ed classes a couple of weeks ago and are sitting pretty in the DVC greenhouse waiting out the construction. These will be the first plants in the garden. We have a lot of Swiss chard and snow peas. The Troy Spencer Memorial Garden has the first planting of winter crops in and they are all coming up extremely happy. We have a whole lot of peas, carrots, lettuces, Swiss chard and radishes and are getting ready for the Brassicas next. We also have gotten a whole bunch of bulbs in this year for some spring color. The Loofa gourds are immense and all the science classes are getting one for further studies. The Pumpkin essay contest is rolling along also and we have six pumpkins to give away to the best essay writers at this point. The Strandwood Elementary kids are making out like bandits with the produce they are getting for their salad bar from the Walnut Creek market. Apples from Stan, lettuces from Grace, tomatoes from Robin, grapes from J and J, strawberries from Medina's, pea shoots from Mee Vang etcetera! We will get going on Las Juntas this month. We could not be doing the new garden or salad bar without the help of Kaiser Permanente. They have not only given us the grant but people to help as well. Many thanks Marianne! We are so lucky to live in this amazing area and have all these great hiking trails! Get out there! Lesley Stiles can be reached at chef@cccfm.org or on the market hotline 925 431-8361 |