Many said it just couldn’t be done in Niagara. Along with the problem of pests, we have such humid conditions that promote mildew and rot. But at Rumar Farm it is very important that we figure out how to grow organic peaches and provide our community with a variety of fresh biodynamic produce.
First, it starts with healthy soil and trees. When you keep your trees very healthy and give them what they need, they will build up natural defense mechanisms. We use cover crops and green manure to nourish the soil and in the spring, apply barrel compost and biodynamic preparations 500 and 501 which builds top soil and promotes healthy trees.
One of the biggest pests to peaches is Oriental Fruit Moth that originated in the Orient and is now found all over the world. We use Pheromone emitters called Isomates that we hang on the lower branches of the trees which disrupts their mating behavior and significantly reduces their population. We prune the trees to provide lots of airflow and ensure maximum access to the sun for ripening. Once the fruit start forming, we spray it with Kaolin clay that coats the fruit and makes it unpleasant for stinging pests. Early in the season we go through our orchard and thin the fruit removing any peaches that are damaged leaving only the very best for sizing and ripening. When they are ready, we go through and hand pick the largest allowing the other fruit to continue sizing and ripening. All the fruit is carefully sorted into number one (CSA and sales), number two (at a reduced price for canning and baking) and number three (our staff and we eat with a knife). Any that are just not good enough for consumption goes to our chickens. They love them too.
This gives you an idea of how much work and effort goes into providing you with pesticide free peaches. The reason peaches are on the “dirty dozen list” is because pesticides are toxic especially to children and it remains on the fruit even after washing and peeling. Heath professionals recommend that consumers choose organic whenever possible, especially for the items on the Dirty Dozen list (https://www.ewg.org/foodnews/dirty-dozen.php). At Rumar Farm we go through a lot to produce organic peaches because we think you and your families are worth it.
Here is what is in your basket this week:
Plum and Peach fruit mix A basket of Early Golden Plums and Garnet Beauty Peaches. Sun ripened, hand picked. Experience what biodynamic fruit tastes like. Be aware that unlike conventional farms that apply a finishing spray so the fruit holds longer, ours will need to be eaten or used right away. No problem right?
Summer Squash Mix Young summer squash mix is super versatile. Great grilled or sauté with butter for a quick side dish. Store them in a container in your crisper drawer. Plan to use up within a week. Can be frozen to enjoy in the winter.
Beet Mix with Greens Mixed variety of beets. Best way to prepare is roasting them, it brings out their sweetness. Don’t forget to cut off the greens right away and use them in your salads, sauté with chopped onions and bacon as a side dish or throw them in your smoothies.
Green Onions Add to any salad or chop fine and top eggs, pasta, meat dishes or any plate you want to liven up.
1/2 Dozen Brown and Blue Eggs Did you know according to Mother Earth News Study, farm fresh eggs have less cholesterol and saturated fat than those purchased from the store. Additionally, they also contain 25% more vitamin E, 75% more beta carotene and up to 20 times more omega-3 fatty acids.
Cucumbers Here is a refreshing cucumber cilantro salad recipe, flavoured with lime juice. It is quick and easy to make and is great alongside steak or tacos. Mix cucumber sliced into thin strips with chopped fresh cilantro, a clove of garlic, juice from one lime, a pinch of red pepper flakes and salt together in a bowl until evenly combined. Allow to sit until flavours blend and serve.
Cilantro Enough for the recipe above with some left over. Other ideas; chop and toss into your rice dishes for extra pep. Give salad dressing a kick, pairs well with vinaigrettes and citrus flavoured dressings. Chop up with julienned vegetables, a little oil, salt and pepper to create a unique and refreshing coleslaw. Throw a bit of chopped cilantro into your next stir-fry to add flavour. Flavour your oils by placing cilantro stems in oil bottles and let them sit to infuse. Use on meat, pasta dishes or salads.
Enjoy
