UC Agriculture & Natural Resources News
Invasive plants don't get much coverage in the news, especially at the state and national level. As I've argued previously, this lack of media attention is a problem when it comes to motivating the public and political players into proactively funding invasive plant management and mitigating...
Irish novelist Margaret Wolfe Hungerford was right. In Molly Bawn, published in 1878, Hungerford wrote "Beauty is in the eye of the beholder," meaning that our perception of beauty is subjective. Beauty is also in the eye of the bee-holder, that is, a predator that "holds" bees. We recently...
At a recent beginning farming workshop, that was the exact question that was posed to an earnest group of beginning farmers. Many of you may have similar questions so this post answers a few of them. If you have more questions about beginning farming, come to the next workshop this fall, which will be announced on our Foothill Farming website calendar.
- How do I get into an association for the crops I want to grow or am growing?
There are a number of organizations for a variety of locally grown crops, most would be happy to help a new, teachable farmer learn and understand some of the specifics about their crop and provide networking opportunities. Here is a list of a few local, crop specific organizations that you could join. Also feel free to look under resources on the Foothill Farming website for more information about your potential crop.
- California Wool Growers Association – http://woolgrowers.org/
- Mountain Mandarin Growers Association - http://www.mountainmandarins.com/
- Placer County Vintner's Association - https://placerwine.com/placer-county-vintners-association/
- Placer County Wine & Grape Association - http://pcwga.org/
- Sierra Wine & Grape Growers Association - http://swgga.org/
- Tahoe Cattlemen's Association - https://www.facebook.com/TCA-Tahoe-Cattlemens-Association-180625651975901/
Regardless of whether or not you see your crop-specific producers association above, there are also a few other local options to connect you with other farmers and ranchers.
- California Certified Organic Farmers, Sierra Gold Chapter - https://www.ccof.org/ccof/chapters/sierra-gold
The other questions pertain to water, you can guess why. Water is critical to agriculture in the foothills and its availability to your farm is key to deciding how, when, and what you can potentially raise or grow.
- Did local irrigation districts reduce deliveries during the last drought?
Most agriculture in the foothills depends on ditch water from local irrigation districts. It takes approximately 1 miner's inch of water to irrigate 1.5 – 2 acres of pasture or about 1 acre of crops during the hot summer months. During the last drought, irrigation districts asked their customers to voluntarily conserve water, and they did. No reductions were forced. Thankfully we are no longer in a drought and both the Nevada Irrigation District and Placer County Water Association plan for full water deliveries this irrigation season, which runs from April to October.
- If I need irrigation district water past October, do I need to buy the entire 6 months of winter water?
Perennial crops often require winter irrigation water due to intermittent rains in many recent winters. NID offers a fall water supply for Oct. 15 through Dec. 1. It is important to bear in mind that winter water is usually more expensive than normal irrigation water, about 125% of normal rates and is not feasible in most cropping systems. Contact your irrigation district to inquire about the availability of winter water and how much water would be available to you during the normal irrigation season.
- Nevada Irrigation District - https://nidwater.com/
- Placer County Water Agency - https://pcwa.net
- What are the dangers of creek water?
Unless you have a deeded right to use water from creeks or streams on your property, you cannot use that water. Most producers get irrigation water from an irrigation district.
Creek water or other surface water is potentially subject to contamination from wildlife, domestic animals, or other sources and is considered a food safety risk for irrigating agricultural crops. The Food Safety Modernization Act (FSMA) Produce Rule has specific rules and guidelines for water used on crops. For more information about the FSMA, check out the Food and Drug Administration website at https://www.fda.gov/Food/GuidanceRegulation/FSMA/default.htm
As the human population on planet earth, now about 7.6 billion people, continues to grow, more will settle in areas prone to wildfire, reported Mary Beth Griggs in Popular Science magazine.
The reporter spoke with UC Cooperative Extension natural resources advisor Sabrina Drill about wildfire preparation.
First, make sure that an emergency kit is up to date and important papers are in a safe place.
“Know that under conditions of mandatory evacuation, you will encounter traffic, frightening conditions, highly limited visibility due to smoke, etc., so being ready and leaving early is really important,” Drill said.
If there is time, there are important last-minute actions that can be taken to minimize potential fire damage. She suggests moving flammable garden furniture and wood piles away from structures, taking down shade cloths or awnings that could trap embers and making sure doors and windows are closed.
"One thing I would not advise is either leaving sprinklers running or hoping that automatic sprinklers will save a structure, as power may be cut, water lines can melt, and the water and water pressure may be needed by firefighters elsewhere," Drill said.
UC Cooperative Extension provides information to guide actions before, during and after a wildfire on its wildfire resources website.
Farmer Vang Thao has been managing a successful farm south of Fresno for nearly 30 years, producing a spectacular array of vegetables – heirloom tomatoes, purple bell peppers, water spinach, bitter melon, Thai eggplant and dozens of others.
Every weekend the family traverses the Grape Vine to set up a visual feast at farmers markets in Santa Monica, Hollywood, Palos Verdes, Torrance and Hollywood. Acclaimed Los Angeles chefs rave about his produce, according to a Los Angeles Times feature story on the Thao family.
Produce like sweet potato leaves, amaranth and black nightshade are essential for families hailing from Vietnam, Laos, Thailand, the Philippines and India who seek ingredients for their traditional cuisine, but the market is limited. Now, small-scale farmers like the Thaos are on the cusp of something with much wider appeal.
One of their crops is moringa, a tropical tree that produces an abundance of fresh shoots to sell at the farmers market booth for $1 a bundle. Moringa is a delicate green that can be added to salads, soups and nearly any other dish. It has a pleasant nutty, earthy and slightly pungent green flavor. While it tastes good, it's the plant's nutrient profile that is commanding attention.
On the internet, moringas are called miracle trees. All parts of the plant are edible – the tender leaves can be cooked or eaten fresh, moringa flowers are considered a delicacy, the tree's young pods can be used like green beans, roasted seeds are said to have antibiotic and antifungal properties. The roots and bark have medicinal potential, but need more study to determine the right dose. A 100 gram serving of moringa greens has more protein than a cup of milk, more iron than a cup of spinach, and is high in calcium, potassium, vitamin C and vitamin A.
Moringa is the Superfood of 2018, according to the trend watchers at SPINS.com. UC Davis nutrition researcher Carrie Waterman is studying moringa's use, production and processing worldwide. She is pursuing moringa for therapeutic applications in treating cancer, HIV and inflammatory bowel disease.
Ruth Dahlquist-Willard, the UC Cooperative Extension advisor to small-scale farmers in Fresno and Tulare counties, recognized moringa's potential to supplement income for Southeast Asian farming families who are marketing specialty Asian vegetables and herbs to immigrant communities.
“Moringa is a drought tolerant tree known for its excellent nutritional content,” Dahlquist-Willard said. “We believe it could improve the economic viability of small-scale farms in our community. We are helping small-scale farmers with moringa product development and marketing.”
Supporting farmers growing moringa in marketing the product to new buyers is an objective of the UCCE moringa project, a partnership with the UC Sustainable Agriculture Research and Education Program, which was funded by a California Department of Food and Agriculture specialty crop block grant. Lorena Ramos, the project lead, is working on developing marketing materials, outreach opportunities, and value-added options.
While using moringa is second nature for many immigrant groups, expanding the market includes demonstrating how easily the green can be used in the kitchen. Dahlquist-Willard and Ramos called on another sector of UC Cooperative Extension – the UC CalFresh Nutrition Education Program – for assistance. UCCE offers nutrition education in schools and community settings to children and families eligible for the USDA's nutrition assistance programs. Each year, Fresno State dietetic students serve two-week internships at UCCE. In 2018, one of their tasks was developing creative, healthful recipes incorporating moringa. Among the recipes were overnight oatmeal, pesto, smoothies, guacamole and energy bites – all with moringa.
“We are publishing the best recipes to share with the public to help them add this nutritional green into their diets,” Ramos said.
Recipe cards and moringa samples will be available July 26 at the Fresno Food Expo, where UCCE is hosting a booth to raise awareness about moringa by introducing farmers to Fresno area chefs, buyers and consumers and sharing information about the vegetable's health benefits, culinary versatility and its ability support small-scale farmers in Fresno and Tulare counties.
Following is a USDA recipe ideal for incorporating moringa:
Grilled quesadilla with vegetables
Nonstick cooking spray
1 medium zucchini, diced
½ broccoli head, diced
1 green pepper, diced
1 medium onion, minced
1 carrot, peeled and grated
16 (6 inch) flour tortillas
12 ounces cheese, shredded
½ cup moringa leaves
- Wash all vegetables.
- Collect, dice, shred and measure all ingredients before starting to prepare the recipe.
- Spray a large skillet with cooking spray. Add zucchini, broccoli, green pepper, onion and carrot. Cook vegetables on medium heat for 4 to 5 minutes, stirring frequently. Remove vegetables from skillet, and put on a clean plate.
- Spray skillet with cooking spray again and place 1 tortilla in the skillet. Top with ½ cup vegetables and 1/3 cup cheese. Sprinkle on fresh moringa leaves.
- Place a second tortilla on top. Cook on medium low heat for 2 to 3 minutes or until the cheese starts to melt and the bottom tortilla starts to brown.
- Flip over the quesadilla. Cook for another 2 to 3 minutes until tortilla brons.
- Repeat steps 4 through 6 to make additional quesadillas
- Cut each quesadilla in half or quarters, serve hot with your favorite salsa or other toppings.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.