Posts Tagged: tomatoes
Valley Public Radio.
Stoddard has planted 3,500 grafted tomato seedlings on a farm north of Madera.
“Now we got them in the field and so approximately 83 days from now, if all goes according to plan, we will be harvesting out here and we will see if we can see some yield differences,” Stoddard said.
Lloyd grafted heirloom tomato varieties onto disease-resistant roots on a quarter acre at UC Davis.
“We're kind of working at this level of finding non-chemical management tools that will help overcome these challenges so they [farmers] can continue to grow these nice heirloom varieties,” says Lloyd.
Both scientists will collect data from their trails to see whether it makes sense for growers to implement the practice on their farms. Romero reported that both agreed consumers could, in time, have a tastier, larger assortment of tomatoes to purchase at farmers markets and stores.
At the same time, chefs and food buyers at universities, particularly the University of California, are selecting for high-quality fruits and vegetables, produced locally and sustainably. Universities with strong food sustainability programs are rightfully proud of what they're doing to educate students about food production, health, and nutrition. UC Davis Dining Services prioritizes the purchase of locally grown food (ideally within a 50-mile radius of campus). Most University of California campuses have similar programs.
At UC Davis, fresh roma tomatoes are picked each August from the 300-acre Russell Ranch, part of the campus's Agricultural Sustainability Institute, then processed within hours by campus Dining Services to provide year-round tomato sauce for pizza, pasta, and ratatouille. All told, 10,000 pounds of tomatoes are processed during a two-week period in August. About 29 percent of the total food served in the campus's residential dining halls is from local, organic or sustainable sources.
Emma Torbert, an academic coordinator at the UC Davis Agricultural Sustainability Institute, noted, “Connecting the food system to the research is really interesting. A lot of times there is confusion about where our food is coming from. The more people are educated, the more educated decisions they can make.”
Many UC Davis faculty and staff are so impressed with the food choices at the dorms that they purchase individual meal tickets and enjoy lunches made with the campus-grown tomatoes, herbs, and other vegetables, all of which are part of the daily food array. Public dinners are also offered periodically at the dorms so that community members can sit amongst students to taste and learn about the sustainability programs in the dorms.
- Video: Farm to Table, UC Davis Tomatoes; 2010
- Slide show of this year's UC Davis tomato harvesting and processing system; 2014
- Sustainable Foodservice Progress Report 2014, UC Davis Dining Services
- Two videos of UC Davis students who work at the Student Farm to produce food, including one on tomato sauce production
- “Tomatoes: Safe methods to store, preserve, and enjoy.” UC Agriculture and Natural Resources, free publication
Here's an article by Todd Fitchette| Western Farm Press | July 17, 2014 Weed resistance issues are nothing new for university researchers and the farmers they advise. Nevertheless, science continues to partner with agriculture to find ways to address the challenges of herbicide resistance...
Once you've seen a leaffooted bug (genus Leptoglossus), you'll never forget it. If you look closely, you'll see a leaflike structure on each hind leg. It's especially noticeable when the bug is on a brightly colored tomato or pomegranate. Lately we've been seeing a lot of leaffooted bugs...
A leaffooted bug on a tomato. This is Leptoglossus phyllopus, as identified by senior museum scientist Steve Heydon of the Bohart Museum of Entomology, UC Davis. (Photo by Kathy Keatley Garvey)
Two's company in this photo of two leaffooted bugs. (Photo by Kathy Keatley Garvey)
Red nymph of leaffooted bug. (Photo by Kathy Keatley Garvey)
Nymph of leaffooted bug checks out it surroundings. (Photo by Kathy Keatley Garvey)
Bland spoke to a number of experts who believe withholding irrigation produces a superior product.
"Once you taste a dry-farmed tomato, you'll never want anything else," said Jen Lynne of Happy Boy Farms.
"Dense and really flavorful" locally grown dry-farmed potatoes are available at Whole Foods Market in Sebastopol, said produce buyer Allan Timpe.
Paul Vossen, University of California Cooperative Extension adviser in Sonoma County, says many people who dry farm do so only because they have no water with which to irrigate their land.
"They do it because they have to, and so they'll make it part of their marketing strategy," he says.