Turkey Talk

Our turkey yesterday turned out a great success, in spite of the dilemma of how to cook it. This year we purchased two local farm turkeys, one for Thanksgiving and another for Christmas. Both are heritage breeds. The bird I cooked yesterday was a bronze turkey from Green Akeys Farm, and our other is a Bourbon Red from Copper Penny Farm. If you look online for proper ways to cook heritage birds, you'll find two distinct camps: one that advocates low temperature roasting, and another the advocated high temperature roasting. I hadn't decided which road to take until I realized that it was almost noon and the low temperature version would require about ten hours for my 20+ lb bird. So, high temperature it was. Local Harvest recommends an oven temperature of 425-450 degrees F, but also cautions that you should not cook the turkey to the USDA recommended internal temperature of 165F. Their recommendation is somewhere between 140-150F. Last year, I found that the leg pulled away from the torso at about 155F and the meat was cooked thoroughly. That was my Christmas bird last year, which was about 14lbs. We also dry brined last year and this year, slitting holes in the skin and rubbing coarse salt everywhere we could reach the day before roasting, then washing that off before cooking.

So, I went with the high roast, and I also chose to use our convection oven. Because it's new. So, 400F on convection mode for 45 minutes, then, since the bird was cooking so unbelievably fast, I pulled it down to 350F. The turkey had hit 150F internally at about 1hr, 15 minutes! This is a 22lb bird. When I started carving it, I did find that the dark meat close in to the body wasn't fully cooked and popped it back in to the over for another 20 minutes or so. I overshot that time, with most of the meat hitting 165F, but it still came out fabulously juicy. Since our second bird is only 14+ lbs, I suspect it will only take an hour this way. In the end, better or worse than low temperature, or traditional roasting ? No idea. But it was a hit.

This bird from Green Akeys was frozen when I got it. That's because their turkeys were growing so fast that they would have exceeded forty pounds if they waited until Thanksgiving to process them. We had already had that experience last year. Craziness. Imagine getting a 42lb bird to roast. We named it Turkzilla. I was so stunned by the size of the turkey, that I took numerous photos comparing it to 2 liter bottles of soda and another 14.5lb turkey.

The turkey on top is nearly 15lbs. The bottom, over 42lbs.

Those were broad breasted white, a common conventional breed, which grow so large that they are no longer able to reproduce naturally. They do have large breasts, giving lots of white meat, and so the local farm had grown them as an experiment, alongside a few heritage breeds. After last years fiasco, where they ended up with a number of giant Toms, they've converted to only heritage breeds. Though they do have broad breasted bronze, one of the two types of bronze turkeys on the market. According to wikipedia, these too grow so large that they can't reproduce and thereby are not true heritage birds. The chicks are from artificial insemination. They apparently have larger breasts than the standard bronze, which remains classified by that article as heritage, for what its worth. I'm not sure whether the bird yesterday was standard bronze or broad breasted bronze. It had decent white meat, but a lot more dark meat.

My other experiment was with the Blue Hubbard Squash I received from the Winter CSA. I had no ideas what to do with this large squash. I knew I wanted to try to make a soup. In Germany at this time of year, all the restaurants have amazing kerbis (pumpkin) soup, simply amazing. And I've found that butternut squash soup doesn't compare. Maybe the Blue Hubbard will. But the squash was huge, so I also to the farmer's advice and made a pie. The website allrecipes.com has a fantastic recipe for Blue Hubbard squash pie, and was basically the only one I found. It was as good or better than any other pumpkin pie I've had. Now I know to look for winter squash like that again. I'd post a picture, but it looks like pumpkin pie and we already ate half of it!

The Winter CSA Experiment

Our first pick up

Sometime earlier this year, I stumbled upon The Winter Harvest by Elliot Coleman. "The Winter Huh?", was my first thought, then, "kindle edition?" Sure enough, there is one. The first chapter left me intrigued and befuddled. In the middle of Maine, Elliot Coleman runs a winter CSA, a big one. And the book strives to share with the average ambitious gardener how they too can have fresh produce all Winter long.  I'm an average, slightly over-ambitious gardener.  But for all it's convenience and wonder, Kindle doesn't do photos justice. No library copy of the book was available. So within a few days of discovery, I found myself cracking the bind of The Winter Harvest in my early-Summer living room. Beautiful big pictures showed huge hoop houses full of green produce with snow all around. Coleman provides the reader with details of the equipment and, more importantly, the timing they need to have that kind of picture in their own yard. Ambition set in and I tried to get seeds in the ground, appropriately timed for the right light and heat necessary. At some point, reality also set in. I live in the woods and my greenhouse is a product of a years-ago over-ambitious idea of creating a Winter wonderland. But, well, I live in the woods.  The seeds I planted this August all sprouted, but struggling for light are weak, skinny stemmed shadows of the real thing.

In mid-September when I saw an ad on Local Harvest (www.localharvest.org) that send "Find a Winter CSA in your area", I didn't hesitate. But I also had low expectations. I had talked to any number of farmers during the summer about a Winter CSA. All had read and admired Elliot Coleman, but none had plans for a Winter harvest. It seems clear to me that there must be a great market to tap into in Central Maryland, but I can also see the risk looming over their shoulders. It does require more hoop houses and, to get good variety, cold storage of the Fall veggies. But Coleman harvests something like fourteen greens and root vegetables right through the dark of Winter in Maine. I'll say it again: Maine. My zip code search revealed two Winter CSA farms, one in Pennsylvania and one in Virginia. The Pennsylvania farm was outside of Gettysburg, about 75 minute drive from my house. The farm was listed as certified Naturally Grown, meaning organic practices certified by a farmer's organization.

This CSA was 20-weeks, covering the full expanse of the Winter, with pick up every other week. I'd have to drive to PA ten times during five months. Could I do it? I was close, but not quite there. My solution: convince others they wanted to drive to PA for produce during the Winter. In the end, six families are splitting four shares from Everblossom Farm in Carlisle, PA. This way each of us only makes the trek a few times and gets fresh produce through the season.

Andrea and I made the first drive up yesterday. Everblossom Farm is part of Elaine Lemmon's childhood home, where her dad still raises beef and other products conventionally. More about that another day.  She's been running the farm and CSA for 8+ years and it shows. The pick-up was very organized and bountiful, and moreover the handful of others picking up were obviously regular subscribers. One man said he was part of a group of twenty families form Gettysburg. She feeds over forty members using the 5-6 acres she rents from her father.

So using this produce through the Winter will be back to my last CSA challenge of a few years ago. It's local, and it's coming. You just gotta figure out what to do with it. No dilly-dallying. This week's pick up was large, but I had to keep in mind that it is two weeks of produce really. Still, it's a lot of food for a family of three. I figure sharing how we make do with the CSA over the coming months could be interesting to some folks, so we'll do that.  And, I'll make some future posts about what I learn about Elaine and the farm.

My real issue is that I am a "storer"; reference the Squirrel Family post earlier. So I've been busily buying extra produce over the last month to put up for the Winter. Only a few weeks ago, when I arrived home with three butternut squash and a bunch of potatoes, who knows what else, did it dawn on me that I might have too much food. We'll see, I guess.

Here is what was in  the first pick up. I wish I had an extra fridge or cold storage but I don't. I'm trying to use a basement window well, but that's iffy because while it probably wont' freeze, the temperature fluctuates from 42-55 degrees Fahrenheit and I can't control the humidity.  So some of this will have to be dealt with soon so as not to go to waste.

potatoes - 2 qts.
sweet potatoes - 3 large, 5 small
onions - 1 qt
leeks - 1 bunch
celery - 1 bunch
parsley - one large bunch
sage - 1 bunch
parsnips - 3 large (these store a long time and are awesome)
carrots - 1 medium bunch (ditto as parsnips)
squash - 2 acorn, 1 butternut, 1 large blue hubbard
garlic - 2 heads
brussel sprouts - 2 stems, about 4 cups
celeriac - several,  about 3 cups (i've never cooked, never ate; she sent a recipe)
chard - 1 large bunch (probably am going to blanch and freeze this soon)
beets, red - 1 large bunch with greens (will blanch and freeze the greens; roast and freeze the beets)
green peppers - 5 small

So we'll see how I make out over the  next few weeks....

Organic Certification: A Few Consumers Views

In a follow-up to my earlier post on the importance organic certification from the perspective of local Maryland producers, I sat down with a group of friends recently to get their take on the topic. We each come to the table with different histories and motivations, but all share a commitment to buying naturally grown food. I wanted to know how much organic certification influenced their own purchasing decisions, and how that influence might have changed over time.

I started by asking the group whether they were familiar with the requirements for organic certification. Not surprisingly, no one was familiar with the details, but everyone had read about certification at some point and had a general understanding of what it entailed. And while Meg says that she "wouldn't pass the test" on the regulations, she remembers finding it "shocking that there were all these caveats" to certification. This is primarily, as I mentioned in the previous post, a reference to food products, like granola bars or beer, that can be labeled as organic, but contain non-organic ingredients, according to a set of exceptions in the Federal guidelines. In the food product arena, there are also three levels of certification, including "made from certified organic ingredients", "100% organic", and just "organic", meaning 95% organic ingredients. Meg knows that organic certification isn't a perfect solution, but she feels that it's the best alternative, and she and her husband have made a conscious decision to put a lot of their money into buying organic. And she wants to be sure, where she can, that her food is grown organically. "If I buy a local apple, it's been sprayed.", she explains, "If it is certified organic, at least I know it's grown by some set of rules."

Meg and another friend, Sharyn, are driven by concern for their and their family's health, and, secondarily, by environmental concerns. If they can find a local farmer who is applying organic practices, they'll buy from them, regardless of certification. But, when it comes to things like apples, you'll have a hard time finding organic in the mid-Atlantic region. Both Meg and Sharyn would rather ensure that their food is grown without pesticides than worry that it came from California. The only real way to do that it to buy certified organic products in the stores. Meg adds, "we're voting with our dollars" and Sharyn adds that stores like Martin's track the organic purchases, so she makes sure to buy them at the larger supermarkets to ensure they'll stay in stock. It seems likely that others are more apt to buy the organic option if it's there on the shelf in front of them, so your own purchases can actually influence the overall consumption of certified organic goods.

For my part, I'm less concerned about my own personal health than I am of my family and of people in general. I have found, like many others I know, that making the choice to radically reduce my intake of processed foods, particularly containing high fructose corn syrup, has made a huge change in my weight and appearance. I'm 10-15 lbs lighter than before making that change, even though I was regularly running thirty miles a week and commuting over an hour daily by trail bike at the time. For me, that's hard evidence to ignore, but it really isn't about whether the food is organic or local, only about the level of processing. And it's not a scientific peer-reviewed study, just an observation. When it comes to my organic choices, I think I'm more like the typical customer described in the book Organic, Inc., which reviews current research in consumer choices for organic products. I buy some organic, I buy some not organic. I am totally with the idea of organic, totally. But, I'm also a good penny-pinching, savings-seeking American, who has to swallow hard when the organic tomatoes cost twice (or more) what the regular can does. I'll admit that the more I research, the more I learn, the more I'm swallowing and buying organic food and things like natural cleaning products.

My friend Andrea agrees about being more concerned about the health of others. Unlike me, she's not relatively new to concerns over the industrial food system. She tells the group that when her daughters were young, they would sometimes get frustrated having different food from their peers, but now they appreciate what she taught them about food choices. She explains, "one of my motivations for eating locally/organically stems from my concerns for the safety of our food supplies, for example, this summer's salmonella-infected egg recall. E.coli-infected beef and spinach are two other recent examples that come to mind. And those incidents stemmed from our food processing practices.  I also care about preserving heirloom and local varieties of fruits and vegetables. Not only because I don't  want Monsanto to have a food monopoly, but also to ensure diversity in flora and fauna."


Sharyn wondered why people are driven to buy local when it's not organic. I know for me there are a number of reasons. First, I want to support the local economy. I fear that if we outsource too much of our food production, or for that matter, any kind of production, to places where they can abuse the workers and the environment, we're not only doing the wrong thing, but risking a collapse of the local economy. I live in a small historic town, and we can see over the last thirteen years that the town residents choices to buy elsewhere, up the road at the big box stores, has caused a continual decline in our downtown. We live now on a brink, I believe, with becoming a clapboard ghost town similar to so many others I've passed through. Also, I'm not personally satisfied that my certified organic grapes from Argentina were picked by working poor. I'd rather know more about the farm and buy it locally. I find it much more satisfying to be closely connected to my food sources. And I love the challenge of trying to eat seasonally. It makes me rethink things continually. But, it's definitely not black-and-white for me. It's a growth process. 


Cathy has similar attitudes. "I dance back and forth", she says. As far as apples go, she too recently picked a boat load at Larriland Farms. Her sense is that Larriland, which uses the Integrated Pest Management (IPM) system, is making strides to use the least amount of chemicals possible, while still remaining economically viable. But she wonders a lot about IPM. Does the size of the farm matter, meaning would a smaller farm use more or less pesticides? what about diversity? what does IPM really mean? (I have all these same questions, and look forward to talking to a local IPM farm and consultant in the new year, so stay tuned!) Meg points out that all that uncertainty makes IPM products less attractive to her. But Cathy is trying to be pragmatic in her purchasing. She is concerned that "you have to spray to survive as a business.", and concludes, "I see both sides, so I split what I do."


When I ask about one of my own sticking points: cost, the others at first say they all pay the extra gladly. Then someone asks, what about if you're not cooking for your family? like for a potluck. Well, then it depends. Most of us felt that we'd gladly buy the more expensive, local or organic, food for others if we knew they would appreciate it. But we're less likely to shell out the extra bucks to secretly feed them better than they'd feed themselves. It doesn't sound friendly, I guess, but I think it reflects the reality of consumer decisions.  It does cost a lot more to buy certified organic produce, so you think twice about these things when you're budgeting. 


The rest of the group is particularly concerned about purchasing organic for the "dirty dozen", the highest chemical-residue produce. I should probably pay more attention to that myself, but  have found it hard to remember.  Of course, apples are on the list!  Guess I'll really have to ask about the IPM practices for the apple orchards! I did recently discover that Larry's Beans coffee company sells cloth grocery bags with the "dirty dozen" printed on them, and another with the sustainable fishery list printed on them. That's a good way not to forget. 


I find that I often make a poor assumption that others think the same way that I do. There are a lot of different influences in organic purchases and even "liked-minded" folks really are coming at their decisions differently. We each have our own motivations, and our priorities change over time. By learning what is important to the others, I am more inclined to reflect on my own thought processes. That's a good thing.

Agriculture is Culture

The harvest of the day

Sally Voris sits across the table from me, her hands cradling a cup of tea. Behind her cookbooks line the shelves of a small cabinet. The kitchen looks and feels like one you'd imagine in a farm house. A crock full of pickled veggies sits nearby and there is a clutter that pronounces: people live here. Sally is sharing her perspectives on the 132-acre farm, on farming, and how she came to the theme for the year: conversation. Her eyes are bright, voice confident, and you can tell that her words are crafted over time and with contemplation. She focuses on the farm as a community, where people not only receive food, but are rejuvenated and are an active part of a larger whole. She wants to create something that is not about consumerism, but about relationships between people, and people and the other. In most respects, that same goal of community is shared by several of the farmers I've profiled. Sally's sense of the farm community in this part of Maryland because of its spirituality. Sally practices biodynamic farming here in Northern Carroll County.

I am not expert on biodynamic farming. A year ago, I had never heard the term. Then I met Sally's friend, Janet, selling their goods at the Westminster Farmer's Market. Janet's demeanor boasts an enthusiasm that's hard to ignore. My friend Maureen (of the Bok Bok post) was taken enough that she began visiting the farm itself to buy their produce. She became a strong advocate of White Rose Farm, and even arranged to give them two roosters to ensure they lived a long and happy life. At the market, Janet told me about the farms fire circles and moon celebrations. Although intrigued by this world that was so clearly different from my own, I never made a trip there, the drive being just a bit too far for me.

Now here I sat in Sally's kitchen, sharing a pot of tea and conversing. "Plants grow in the breathe between heaven and earth", she explains. That sentence alone gave me some insight into the biodynamic philosophy. It would follow then that your farming practices would tend to the quality of that breathe. Rudolf Steiner, the founder of biodynamic farming from the 1920s said, "biodynamic farming works with the microbes in the soil to produce bountiful harvests through supporting, harmonizing with, and enhancing natural processes and life forces." According the Demeter Association, which is responsible for certifying biodynamic producers, their practices include "the cosmic and planetary rhythms of the earth in its ecological approach."

When Sally took over White Rose Farm in 2002, she had long been a gardener, but never a farmer. She eventually met and befriended Hugh Lovel, an author of several books on biodynamic farming dedicated to  continuing the work began by Steiner. From his consultation and texts, she began using alternative practices, ones that respected the balance of heaven and earth. She spent a year at the Pfeiffer Center in New York studying biodynamic farming so that she could bring it to Maryland.

Garden shed

We take a walk around the grounds, tasting produce here and there and observing the integration of animals with the land. A few pigs happily foraged among some pasture Sally had planted earlier. By now, the town of Taneytown will have begun dumping leaf litter collected from their streets onto her property. The pigs will be moved through the leaves over time, shredding and facilitating the leaves decomposition. Next year, that soil will be enriched. Indeed, you can see the difference between her soil and that of the conventional farmer who rents 90-acres of her land. A handful of the White Rose Farm soil looks and feels denser, a product of the heavy integration of organic matter into the ground. It reminds me of the indie film, Dirt!, which documents the complex the ground beneath our feet.

Happy pigs !

As we walked, I asked her about water, like I have all the farmers. I had heard a rumour that they did not irrigate here and looking at the healthy, diverse crops, that seemed impossible. Sally explained that they had used a dew method this year, lightly spraying the plants at dusk. There had been good rain in the weeks before my visit, but there was no evidence that the drought had hurt them prior to that. I am amazed that the plants could retain vitality through only their leaves and perhaps there was more to the ritual than I understood.

Sally tells me that it was last year that was bad for her, really bad. I didn't pry into the details of that statement; it seemed too raw. She continues that in response, she took a sabbatical. She spent five weeks visiting other farms and examining their practices. She spent time considering what she was trying to achieve an returned regenerated. From this journey, she brought her theme of conversation.

It's painfully obvious that Sally doesn't inspire to be a farmer  - organic, sustainable, or otherwise - in the sense of commerce. "A farm is not a food factory!", she exclaims at one point. "Agriculture is culture", she emphasizes at another. Her goal is to use the farm as a center of community that both educates and feeds people. The distraction from this focus keeps her from the farmer's markets. Selling to people tires her; she wants to relate to them. That's much harder to accomplish in a point-of-sale environment. So others sell the White Rose Farm produce and free-range pork at the Catonsville and Tuesday night Westminster Farmer's market. White Rose Farm also offers a CSA like many farms. Unlike many others, though, they offer farm memberships which give access to the grounds and priority in events. That too reflects their emphasis on community. Once a month, they host open houses (open farms?) and a celebration of the full moon, as well as occasional other events. The full moon celebrations are organized by a group of women to celebrate the feminine at each full moon, include discussion, creativity, and often food, but are apparently not overtly religious programs. Sally's approaches are very similar to those described for Live Power Community Farm in the book Farmer Jane, a biodynamic farm in California that has successfully created a community around itself.

The Fire Circle on the ground

One of the most remarkable things about Sally is her success in recruiting help. Before the farm, Sally was a self-described community leader elsewhere in Maryland, educated in running retreat centers. She has brought those skills to the endeavor. When I visited, she had two apprentices with a one year commitment and two interns in a 2-1/2 month stint. A fifth volunteer is in her third year. Unfortunately, I didn't get to interview them, but I hope too! She has also investigated getting help through Willing Workers on Organic Farms (WWOOF), also known, it seems, as Worldwide Opportunitiies on Organic Farms. Since 1971, WWOOF has been placing volunteers on organic farms and describes itself as "an international movement that is helping people share more sustainable ways of living". WWOOF chapters facilitate the connection between volunteers and host farms. Volunteers receive accommodation and board for their help, as well as experience and education.

Sally is full of quotes. You can tell that she either was trained, or comes by it naturally. Maybe both. In my work life, we talk about elevator speeches- essentially the 90 second pitch. Can you get people to see what you see in only a few words? It's hard. As we wrap up the walk, Sally says that they aim to be "Beautiful, bountiful, and balanced".  Sounds great to me.

Flowers on the farm

A Question of Certification

I've been curious for a long time about what drives certain farmers to not only choose organic methods in their farming, but to elect organic certification. I knew that in the case of Fair Trade certification for coffee, for example, many felt the costs of obtaining and maintaining certification were prohibitive. I'd read that USDA organic certification was also costly. And so, if you are buying locally, does it really matter if the farmer is certified organic? To you or to them? I suppose that the obvious answer is that if you know your farmer and how they farm, then no. It is true though that in many farmer's markets - ones that aren't "producer only" in particular - unscrupulous businessmen will label store bought produce as local organic, duping the unwitting shopper. Or even just being part of the market may give a false impression that the produce is local. That happened to me once on the Eastern Shore. A roadside stand on a rural road in early Summer. I remarked at how early the peaches were. Apparently they weren't early in Georgia! It had never occurred to me that they hauled fruit several hundred miles to sell in the middle of farm fields. Now I always ask. Another confusion are signs. You might see signs that say "our fruit is never sprayed". What does that mean? It generally does not mean, "we don't use chemical sprays". Organic certification offers a transparency to the buying process. I set out to see what a variety of farmers thought about the whole thing.

For this article, I asked the farmers all the same questions:

1. Are, or have you been, certified organic?
2. what is the primary motivation(s) for that choice (to certify, to stop certification, or not to have sought certification) ?
3. How would you summarize your practices for fertilization, pesticides, and protecting against disease? Here I'm wondering about the actual differences in practices between certification requirements and what people practice, like the use of organic fungicides, etc. 
4. What do you think a consumer should know about the label "certified organic" ? or any other label for that matter.
5. What questions do you think a consumer should ask a farmer when buying local produce?
6. Do you think that the certified organic label does, or would, influence your bottom line? 
7. If you aren't growing organically, why is that? Perhaps this is due to specific crops or other choices. 
8. If you are growing organically, what is the most difficult thing to successfully bring to market? Is there something(s) that you would really like to provide organically but find too hard to grow organically in the area?
9. If a home gardener wanted to try to grow organically, what would you suggest as the easiest produce to bring to harvest organically? Where should they start?

The farmers I spoke with for this article all farm organically, but most are not organically certified. One is certified Naturally Grown, a farmer-based certification. I also arranged to meet with a Howard County Farmer who employs Integrated Pest Management (IPM) in the New Year, to include a discussion with their IPM consultant. In a separate article, I'd like to address the consumers perspectives. 

The farmers included in this post are, in no order: Sally of White Rose Farm, Michael of Green Akeys Farm, Jackie of De La Tierra, Tom of Nev-R-Dun Farm, Greg and Kris of Thorne Family Farm, Josie and Shawn of Truffula Seed Produce. I also used knowledge of two other farms, Celidh and Copper Penny Farm; organic farms that I patronize regularly. 

Of these, only Nev-R-Dun is certified organic. The reason he chooses to certify reflects his commitment to principle that I described in an earlier post. I'll take the liberty of saying it this way: stand up and be counted. The more farms there are that are certified organic, the bigger the impact. While others might be dissuaded by the record keeping or cost structure, Tom is not, and sees the increased voice for organic practices as critical to success, not necessarily to his business but our future. Organic certification costs vary and there is some cost sharing with the government, however, the farmer must pay up front, as with most of their supplies. Meticulous record keeping ensure the customer that everything from procuring seeds to harvesting produce was done in accordance to the regulations. A farm that sells over $5000/year is required to certify if the use the label organic. As a result, a stranger cant trust, within reason, that Tom is truly providing organic produce. Does he think it affects his bottom line? At first, like the others I spoke to, he said no. He has a relationship with his customers that doesn't require paperwork. But later, he said maybe. Does it matter to his bottom line? "Ultimately it does, though not greatly. This past week I had a half dozen or so customers offer dismay for me not having the organic produce they sought, and only after not finding the produce at my stand did they go to others. In many ways, it is hard to determine just how important it is to customers, since I don't have a chance to question each one.", he said. 

Oe of the kickers about organic certification is that it is government regulation, making it susceptible to big lobbies. As a result in the boom in organic demand, organic is becoming big business and large corporations have fought to make strategic adjustments to the organic standards. One example is the inclusion of 38 synthetic ingredients that can be used in the manufacturing of certified organic food. These ingredients include things like food colorings, and sausage casings, as well as hops, which allows Anhauser-Busch to market certified organic lager grown with chemically fertilizer and protected with chemical sprays. On the other side of the equation, Michael Akeys points out that you can fertilize with animal manure regardless: "Manure is organic.  Manure from conventional poultry farms is considered organic.  Tell me how that makes any sense?  Once the feed has been pooped out, voila, organic.  I think that is crazy." On the other hand, he notes that for organic certification, you have to ensure organic mulch and says, "I dont want to buy certified organic straw for mulch.  Mulch isn't going to be eaten.  It breaks down and is composted."

Of course, local farmers at the market aren't in a position to take advantage of the permissible synthetic ingredients; those are designed for big food processing. At the market, the orgnic certification signals to the customer that they aren't using chemical or genetically modified seeds. But to get at other question, you'll have ask. about half o fthe farmers I spoke to are using only an initial thick layer of leaf litter compost for fertilizer, often six inches thick. Others are using sheep or cow manure, and a few are using other organic fertilizers. 

The pesticide of choice is a pair of nimble fingers, plus dedicated crop rotation and winter clean up. Still hand picking pests from your plants will only go so far.  Jackie of De La Tierra Farm tells me that having summer squash and zucchini all summer is tough. She says, "I am able to have it in the early summer and then again in the fall. Melons, gourds, pumpkins and winter squash are the hardest because they have to stay in the ground all season long, and the squash bugs always get them before they ripen. Squash bugs are a very difficult pest to control because they have an outer shell that is like armor. It would take some nasty chemicals to destroy them and I am not willing to use nasty chemicals (any chemicals, for that matter). Cucumbers are also difficult for me to get a nice crop of. They are finicky and the cucumber beetle is always around my farm." I saw with my own eyes the damage that flea beetles did the the Truffula Seed eggplant this year, and both Nev-R-Dun and Thorne Family Farm had problems with bean beetles.  At Green Akeys Farm, they are "using a certified organic spray to help with a powdery mildew epidemic on our pumpkins." Michael continued, "We really didnt even want to use anything at all, but we compromised with the pumpkins because most of them are either ornamental or carving pumpkins, only a few will be used for eating.  We use crop rotation, distance, and try to plant some beneficial plants that attract good insects, etc.  We really want zero inputs other than green manure (turning over cover crops), grazing animals over the ground, compost, compost tea, lime and perhaps some other organic, renewable fertilizers.  We may spread cow manure or chicken manure if we can get it this fall.  Im also looking into spraying raw milk on the pastures and gardens as a way of stimulating the microbial activity.  Supposedly milk really kickstarts the soil into high gear." Jackie finds that she needs to amend the balance of her soil, and reported, " I also use organic fertilizers such as blood meal, greensand and rock phosphate for a NPK boost. These are natural fertilizers derived from rocks (except for the blood meal), so they stay in the soil much longer and don't wash away as easily as chemical fertilizers. I also use lime to balance pH in my acid soil. I am experimenting with cover crops and mulches as well."

Everyone agreed that organic fruit, particularly orchard fruit like apples and peaches, are extremely difficult to grow organically in this area. If you want perfect loooking apples, you're probably out of luck locally. Sometimes you'll see great looking fruit and a sign that says, "we don't spray our fruit". This probably means that they spray the trees before it fruits, but not once the fruit have started. Berries are a lot easier, and a I know a number of folks who grow blueberries and other types organically in their yard. Blueberries don't have a lot of enemies and so, of the common berries, they seem easiest.

Most farmers encouraged asking lots of questions to learn about their practices. We often assume that if someone is at a farmer's market, they grow organically or if they're certified organic, they must have exemplary practices. I've found that the people I want to buy from are farmers who are glad to describe their setting and reasoning, regardless of whether it's organic. Michael Akeys said, "hen you make a personal relationship with someone, they quickly forget about labels and they build up a level of trust.  We do everything completely transparently.  We have nothing to hide.  We probably could triple our output if we used a lot of fertilizer but we dont want to buy commercial fertilizers."  All of these farmers are open to any questions, even controversial ones. Some consumers are concerned about farms using water and various farms do use different means to irrigate their fields. It is pretty unrealistic, especially in summers like this last one, to expect no water usage on the farm. Jackie says, "It is very difficult for people to farm without watering their crops, so I wouldn't be too worried about questioning farmers about whether they irrigate or not. If you are very worried about the water table, you can ask them if they collect rain water to irrigate, or about their methods. Drip irrigation is the most efficient way to water and this is a popular method among farmers. "

I know that when I buy from Lakeview Farms, the IPM farm in Howard County, they are using some fertilizers and pesticides. Linda openly discusses the 100+ history of their farm and how they've changed from a scheduled spray program to using integrated pest management (IPM) to minimize chemical additives. If you're buying meat, it's definitely recommended to scratch deeper than organic or not organic. As discussed in an earlier post, chicken farming practices very widely and the same is true of other livestock. 

When asked about great starting points for the organic gardening in your backyard, heirloom tomatoes were the  mot common recommendation. Kris Thorne said not to start with eggplant! and Jackie has found, like I have, that cucumbers are finicky. Interestingly, I've had good luck with bush beans, where the farmers, who are dealing with a lot more plants, have had issues with bean beetles. I'm trying garlic this Fall, and that was recommended by others. If you don't have room for crop rotation, you could use gaps in growing years or grow in containers. Things like potatoes can cause problems if related plants are grown in the same space every year. Last year, I tried potatoes in a trash bag, in part to avoid this issue with bugs, and it worked okay. Tom suggested spring lettuce as another option. I mentioned already certain bush berries. If you live near the woods, wild wine berries could be transplanted and they are reasonably managed. They aren't actually native plants, but they don't have much problem producing good fruit. 

When these farmers were asked about their own purchasing, all of them buy organically where they can. A few though, like Michael Akeys, prioritize the local economy over organic produce, saying, "I always look at the quality of the fruit and veggies at the store.  If the organics look awful, Ill buy conventional.  I'm not as worried about my personal health from eating conventional.  I don't think that its that big of a deal, some people may have sensitivities and need to buy it, perhaps I do and dont realize it, but Im looking at things from a sustainability and environmentally conscious sensibility.  I'd rather not support big factory farms.  I'd rather buy local conventional food too.  Keep our money in our local economy."

Ultimately, for this set of farmers, their practices are derived from their beliefs in how farming should be done. But most are electing not to certify organic for pragmatic reasons and are making that choice without a financial impact. It will be interesting to see how the adoption of Certified Naturally Grown, as de La Tierra has chosen, gains adoption as a potential way of being counted, verified, but at less cost. 

What do you think?

P.S. A lot of good information on organic certification can be found online; wikipedia is a good start. Regarding the controversy of big organic, Organic, Inc. is an excellent read.