farm-fresh tips
Seasonal advice and practical solutions
Californians are curious, always scouring the internet for a new or better way to do something. But why go to Google when you can ask the experts directly? With that in mind, we reached out to California Farm Bureau members for their insight into topics you might be curious about this time of year. Have a question for a farmer or rancher? Email us at cbmagazine@californiabountiful.com.
…Decide what to plant in the garden? On the Central Coast, farmer Dick Peixoto is planting summer squash, green beans and bell peppers. “It’s actually not too late for (gardeners) to start seeds in a hothouse or any kind of raised beds where they have some protection to grow the plants big enough to plant outside.” Peixoto noted gardeners will want to “make sure that your particular area is out of the frost at that point.” Peixoto, an organic grower, also suggests planting a flower habitat designed to attract beneficial insects that can fight off pests. “When they’re flying through the neighborhood, they’ll be more attracted to your backyard than the neighbors’,” he said. “What you want to do is get them to stop over and hang out.”
Dick Peixoto, vegetable farmer Lakeside Organic Gardens, Santa Cruz County
…Pair edible flowers with food? Flower farmer David Sasuga has an eye for how best to match edible flowers with the rest of the dish. The seasoning or ethnic style plays a major role. “If we are making a Latin-inspired dish, we might use marigold flower, which has a slightly tart, citrusy flavor,” he said. “The orchid flower has flavors of cucumber and watermelon, so this can pair well with tropical dishes, with salads or even with drinks.” Lavender can add fresh floral notes to sweet foods such as fruit or desserts or savory foods such as chicken. Herb flowers, Sasuga added, are ideal for any dish in which you’d ordinarily use the leaves. “Pizza with basil blossom as a finishing touch is not only beautiful but even more tasty than basil leaves,” he said.
David Sasuga, flower farmer Fresh Origins, San Diego County
…Tell when I’m eating a white or brown egg? Basically, you can’t. “I’ve got white chickens; I’ve got brown chickens,” said egg farmer Frank Hilliker. “On the inside of the egg, it’s exactly the same.” The only difference is the pigment on the outside. It’s generally true that brown chickens lay brown eggs and white chickens lay white eggs, Hilliker said, but there’s one body part that decides it: the ear. No matter the color of the bird, chickens with white ears will lay white eggs; brown ears mean brown eggs. The biggest difference is the price. Brown eggs are more expensive because “it costs more to feed the chicks,” Hilliker said. On average, a brown chicken eats a third of a pound of feed per day, whereas a white chicken eats a quarter of a pound.
FrankHilliker, egg farmer Hilliker’s Ranch Fresh Eggs, San Diego County
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