Planting season begins
For the first time since we began this gardening project, we’re planting according to schedule, utilizing our small hoop house to start seeds as necessary. We live in Zone 5B, so can expect frost well into May, and even June. On the other end, we can expect a serious frost in early September.
First into the seed pots will be red cabbage, savoy green cabbage, and Utah celery. We’ve made paper pots this year. That’s a task for someone who has little or no life. While it is good for the environment, and aside from the cost of the pot maker, it’s pretty cheap, if you value your time, it’s not cost effective.
There is an advantage to the paper pots. No transplanting required. Once the seeds are planted in the seedling medium, with a little worm castings added, they will remain in the same pot until time to set into the ground. Then the whole pot will go into the ground, where the paper quickly decomposes.
If we were using the Jiffy strips (5 x 10), we could get 50 pots into a standard seed tray. With the paper pots, we can only get 36. For this year, that is sufficient as we have 40 foot rows. Looks like about one flat per row for seedlings.
We’ll be starting about half our plants in the hoop house, with the remainder being direct sown into the gardens.
Our hoop house is being converted to the aquaponics system home, so the sooner I can get the seedlings moved to the garden, the happier Cindy will be. Only the north garden box is being used through the season this year. That box will contain most of the herbs we grow.
We’ve learned that one of the conditions of the new large hoop houses will be no seedling containers (no containers of any kind) allowed. We must direct seed, or raise our seedlings in a different structure. Not sure yet if we’ll construct any raised beds. Probably not, as we’re also required to have a cover crop during any off season. Also, we’ll be using a drip system using drip tape. That makes it kinda hard to account for different elevations.
For this year, our “feature crop” is broccoli. We’re planting an entire 15×30 bed. It is one of the most popular crops sold at the Cedar City Downtown Farmers’ Market. It’s also one of our favorite veggies.
So, here’s what we’re starting in the pots, over the next couple of months.
- Burpee Red Cabbage (Organic) Mar 29 – set out May 10
- Burpee Green Savoy Cabbage (Organic) Mar 29 – set out May 10
- Burpee Utah Celery (Organic) Mar 29 set out Jun 7
- Burpee Broccoli, Waltham 29 (Organic) April 12 set out May 24
- Burpee Cauliflower, Snowball Y (Organic) April 12 set out May 24
- Burpee Genovese Basil (Organic) April 19 set out Jun 14-21
- Burpee Cinnomon Basil (Organic) April 19 set out Jun 14-21
- Botanical Interests Basil Doce Vita Blend (Cinnamon, Genovese, Tall Lemon, Lime, Mammoth and Purple Petra) (Organic) April 19-May3 set out Jun 14-21
- Burpee Hot Pepper, Jalapeno Early (Organic) April 26 set out Jun 21
- Burpee Sweet Pepper, California Wonder (Organic) April 26 set out Jun 21
- Burpee Pepper, Pepperoncini Greek (Organic) April 26 set out Jun 21
- Burpee Squash Vegetable Spaghetti (Organic) April 26 set out Jun 21
- Burpee Tomato Beefsteak (Organic) May 3 set out Jun 21
- Burpee Tomato Gardeners Delight (Organic) May 3 set out Jun 21
- Burpee Tomtato Queen of Hearts Hybrid (Organic) May 3 set out Jun 21
- Burpee Sunflower, Mammoth, Autumn Beauty Mix, Ornamental Mix (Organic) May 3 set out Jun 14
- Burpee Pumpkin Small Sugar (Organic) May 10 set out Jun 14
- Burpee Squash Waltham Butternut (Organic) May 10 set out Jun 14
- Burpee Brussels Sprouts Long Island Improved (Organic) May 10 set out Jun 7
Our direct sow Certified Organic crops go into the ground between May 24 and Jun 21, with as much as possible ready for the Cedar City Downtown Farmers’ Market opening July 25. Here’s what’s going directly into the ground.
- Burpee Beets, Detroit Dark Red
- Burpee Arugula, Selvatica
- Burpee Carrots, Chantenay
- Burpee Swiss Chard 5 Color Mix
- Burpee Lettuce Great Lakes 118
- Burpee Lettuce Black Seeded Simpson
- Burpee Kale Dwarf Blue Curled Vates
- Burpee Squash Dark Green Zucchini
- Burpee Garden Bean Blue Lake 274
- Burpee Bea Speedy (Dwarf)
- Burpee Cucumber Garden Sweet Burpless Hybrid
- Burpee Kohlrabi Purple Vienna
- Burpee Cantaloupe Hearts of Gold
- Burpee Radish German Giant
- Burpee Radish White Icicle
- Burpee Spinach New Zealand
In addition to the various kinds of basil, we’re also planting a fair amount of cilantro, and chives.
If you’re particularly interested in purchasing from us directly at the farm, please call for directions and an appointment.
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We got a NRCS High Tunnel Grant
After two long years, we have finally signed a contract with the NRCS (National Conservation Resources Service), assisting with the purchase and installation of two hoop houses, covering a total of 2178 sq ft.
The NRCS is assisting with approximately 75% of the total costs (hoop houses, installation, drip irrigation system, soil improvement, winter crop cover, and the cost of Master Gardner course for one of us).
The purpose of this grant is to help us extend our growing season to three season. That means we will be able to direct sow in late February to early March for lettuces and cole crops, as well as sow for long season crops like squash and pumpkins. Right now we don’t dare plant anything until after May 10, unless it’s seeds in the greenhouse, and we’ll start them on March 29. We’re susceptible to frost in any of the 12 months (yes, that includes the middle of summer).
Our goals are to extend our growing seasons, greatly improve our soil (won’t have wind erosion, or dune building), and conserve precious water. We’ll extend the season by growing something year round. We will be able to greatly improve the soil with green manuring, adding soil conditioner like humic acid and peat moss. Our biggest issue is the high salts, and high calcium, which keeps the PH too high. With limited water rights, we keep a close eye on our water usage, and with the drip system in an enclosed structure, that will greatly lower the transvaporation, increase the humidity.
As we learn how to successfully create compost, we’ll be able to add that also. Right now, we’re having a problem meeting the heating requirements. It could be a lack of moisture, or not enough microbes on the base (we’re on a desert). Things don’t decompose here, they just dry up and blow away.
Since we’re now at the start of our season, we may wait until this fall to build the hoop houses. That decision will be made with the folks from whom we’re purchasing. If it’s possible to get all the bridge financing in place quickly and their schedule allows, our lives could change dramatically.
In future years, we plan to offer a limited number of CSA’s. We’ve also been invited to additional farmer’s markets, but that may be beyond our resources. Our local grocery store has expressed an interest in our produce, too.
If you’d like to pursue a grant like this, talk to your local NCRS office. They used to be known as the Soil Conservation Service. Our agent mentioned the new Farm Bill is likely to include expanded grants for hoop houses, as the initial reports are quite favorable.
Be prepared for a couple of things, you have to become Certified Orgranic, and once you get your grant, they will pay you to become a Master Gardner.
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Categories: Certified Organic Garden, High Tunnel Tags: certified organic garden, farm, Farmer's Market, growing seasons, high tunnel, hoop houses, NRCS, produce, soil improvement
Let’s talk quality…
I (Shari) have been in the food business in one way or another for over 40 years. I’ve watched the “natural” and “organic” movements grow and be “taken over” by first, groups of people, who banded together to form organizations offering some type of certification in return for oversight, and then to the Federal Government becoming involved with the National Organic Plan.
As the demand for “organic and natural” food has become greater, larger and larger producers are getting involved. It is through their lobbying that the National Organic Plan is evolving, and some would say, being “watered down” so the lowest common denominator becomes the standard.
As stated in other posts and all our advertising, we grow USDA Certified Organic produce. Our animals are grass-fed (alfalfa, which is technically a legume), but not considered “organic” as our alfalfa producer uses a phosphorous, which is not OMRI approved, along with some other inputs to his fields. He doesn’t like to use any pesticides as it simply drives up his costs.
Over the past few years, there have been a number of “organic producers” who have given up their certifications in protest of what they consider to be a sell out by the USDA to the corporate demands of evermore inert synthetics allowed into the organic pesticides, as well as more synthetics allowed into the organic standards for food processing.
By giving up that right, the creditable ones, like Boulder Belt Eco-Farms in Ohio, are now calling themselves local, sustainable, and diversified which is the proper thing to do. Lucy of Boulder Belt has long been one of my “mentors”. I really appreciate her sincere activism, and the fact that she is willing to sort out the facts from any fear-mongering.
Now, I really don’t agree that just because the federal government has taken over the regulation of organic farms (for a fee), that they actually own the total rights to the word “organic” when used in conjunction with farming.
To me, there is Certified Organic, which means the farm has an Organic System Plan which provides a transparent audit trail for anyone to see. That farm is also subject to both announced and unannounced inspections by a certifying agency. In our case, that is the Utah Department of Food and Agriculture.
Then there is our neighbor (another dear mentor) who has Cricket Song Farm. She had her organic farm long before the government came along and took the word. She now says on her blog that she is “UN certified organic”. She also says her chickens lay tastier eggs than anyone else, including her sister, and can back up the claim in taste tests. She feeds her chickens her left-over goat milk. I can attest to that, as we often help with her chores.
Lately, there is a group of farmers proclaiming they are BETTER THAN CERTIFIED ORGANIC, because of their perception that the USDA National Organic Plan is allowing way too much in the way of things they consider to be outside of the realm of organic.
I’m sorry, but in my humble opinion, there is no way to be BETTER THAN CERTIFIED ORGANIC, when you have no accountability. Without an available Organic System Plan, and the transparent audit trail to back up what, when, where, who, and why you’re doing something, you are asking your customer to just believe whatever you tell them.
In the words of Ronald Regan… TRUST BUT VERIFY, or you’ll be having to say BUYER BEWARE.
USDA Organic Ceritified: What it means to us and to you
It’s been nearly a year since Four Country Gals received our USDA Organic Certification. We’re just now completing our re-certification and are about to write the annual $200 check that goes with it.
Looking north to our "future garden" August 2005
I never really explained to you, the customer, exactly what it means to be USDA Organic Certified to us or more importantly, to you. So, here goes… a bit of reflection, and a bit of explaining.
Why we chose to become USDA Organic Certified
Four Country Gals has become eligible for a grant from the National Resource Conservation Service (NRCS). One of the requirements of that grant is that we become USDA Organic Certified within 3 years of receiving that grant. We looked at the requirement and found compliance would be very easy for us. It was simply a matter of completing the reams of paperwork, establishing a written plan of action, writing the check ($200 a year), and being inspected (our annual cost is less than $400). We’re small enough to escape sharing any profits with the USDA (less than $5000 a year).
What is the process?
The reams of paperwork was a little daunting, as was writing the Organic System Plan. It took us about 3 weeks to get everything done. Fortunately, Bev has plenty of experience writing grants and filling out federal applications. I’ve written several business plans, and the OSP is very similar to a business plan.
The OSP describes who we are (four women living on a small farm), what are we doing (raising organic vegetables for local markets), where are we doing it (in the SW Utah desert near Beryl, UT), when do we do it (all about our timeline for soil management, planting, any kind of pest control, and irrigation practices), why we do it (raising things naturally without pesticides, etc), and how we do it (our techniques and our equipment).
What’s in it for us?
At the well head looking south.
Because we’re USDA Organic Certified, we can say beyond a shadow of doubt, our produce is raised and certified to be ORGANIC. It’s a natural way of life for us, as we’d prefer to spend our precious resources on things that help our little patch of land.
We’re working very hard to bring back a patch of land that was used, abused, and left for ruin over the past 60 or so years. This area (known as Mile Square) was a produce farm raising potatoes and other vegetables back in the 50′s and 60′s. The big farmers built a series of concrete aqueducts from east to west about 800′ or so apart. They’d pump the water from their wells, and fill the aqueducts, allowing them to spill onto the planted ground.
We still have plenty of evidence of the aqueducts, but no real idea of exactly how they irrigated. I would surmise they used some type of a siphoning system with a furrow “flow system”. They used conventional fertilizers and soil additives. Over time, production fell, the land become more eroded, and it was far more economical to relocate further south and raise cattle or alfalfa.
One of our gardens in August 2011.
We believe organic methods lead to much more sustainability, and hopefully regeneration of a land once abused and left to the ravages of desert weather.
If we chose, we could obtain premium prices for our produce. However, we choose to price our products much closer to what you’d find at your local mega-store. We believe in sharing the benefits of organically grown produce.
What’s in it for you?
You know beyond the shadow of doubt we are providing organically raised produce. We are inspected annually by a Utah State agriculture inspector, who is contracted by the USDA. He inspects our land, our storage area, our equipment, and our “inputs” list, while comparing it all to our OSP. He makes sure we’re doing what we say were doing, and nothing more.
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Categories: Certified Organic Garden Tags: certified organic garden
