Celebrating West Side Ag by Mattos Newspapers

Celebrating West Side

A Special Publication of Mattos Newspapers Thursday, March 17, 2016

2 | CELEBRATING WEST SIDE AGRICULTURE

THURSDAY, MARCH 17, 2016

Cerutti operations emphasize efficiency, quality Quality and efficiency have been the hallmarks of a family-owned West Side agricultural operation which has grown from modest roots to become an industry leader. Today, sister companies Cerutti Brothers and Cebro Frozen Foods grow and process a host of commodities that find their way to the consumer as ingredients in in a variety of frozen food items produced by nationwide companies. Their success story was authored by the vision of William “Skip” Cerutti, who was instrumental in taking his family from the dairy business into farming and decades later built the frozen food plant, and is carried forward by his son Patrick Cerutti, who led the companies forward following his father’s unexpected passing in 2009. That plant was instrumental in the evolution of

the company as a whole, allowing the Cerutti operation to take its commodities literally from seed to market-ready produce. Built in 1993, the Orestimba Road processing plant was seen by the senior Cerutti as an instrumental step forward for the company. “My dad always had a love for equipment, and for the processing side of things. It was his dream to own his own plant, and to get into food processing,” Cerutti recently told Mattos Newspapers. “He didn’t want to replace the middle man, he wanted to be the middle man. He knew that Mexico was up and coming with their agriculture, and that we needed to have an efficient plant to compete.” Cerutti estimates that Cebro was one of 20 such California plants in existence when it was built. Now, he said, Cebro is one

of two remaining in the state. “It is a low-margin business. You have to be efficient at what you do,” he commented. “All the new food safety laws and regulations have put people into a position where they either had to spend millions of dollars or fold up shop. We were able to keep up with the food safety. We believe in food safety. We think that will be the driving force which segregates us from foreign competition.” Ninety-five percent of the commodities processed at Cebro come from the fields of Cerutti Brothers - and the vast majority of that produce is grown within two miles of the plant. Broccoli, tomatoes and zucchini are the primary commodities processed

See CERUTTI | PAGE 3

Patrick Cerutti displays freshly-harvested broccoli from one of his company’s West Side fields.

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CELEBRATING WEST SIDE AGRICULTURE | 3

THURSDAY, MARCH 17, 2016

CERUTTI

CONTINUED FROM PAGE 2 at the plant, where in the course of hours the commodities go from field to flash-frozen and packed into bulk. Jalapeno peppers are among the other commodities packed at Cebro Frozen Foods. The facility has added the capability to re-pack the commodities into quantities as small as one pound if the buyer wishes. Because Cerutti Brothers grows the vast majority of commodities processed at Cebro, the company has the opportunity to control quality literally from the ground up. That consideration is critical, Cerutti said, because buyers have exacting standards which must be met. The company ships product around the world, he said, but the focus is on the domestic market “because there are not a lot of frozen foods left in the United States.” The operation has

evolved since its founding, he added. Cauliflower, once a staple, is no longer grown by Cerutti. “Years ago, we ran bell peppers and celery. We have even run eggplant. My father built the plant to be very flexible,” he explained. The farming side of the operation pre-dates the frozen food plant by nearly four decades - and has seen an evolution of its own through the years. Cerutti said his grandfather and his grandfather’s brothers initially operated a dairy on McClintock Road, but at the urging of a young Skip Cerutti transitioned into farming. He said the family sold off the dairy herd in 1956 to go into full-time farming, at a time when his father would have been in his early teens. Skip Cerutti started his own operation shortly after completing high school in 1961. His father started with a small operation and grew, Cerutti said, initially

growing alfalfa, beans and cantaloupes. The operation had almond orchards for a time as well. Changes through the years have included the addition of a broccoli variety which thrives in the summer months (typically, broccoli had been a winter crop) and helps keep the freezer plant humming year-round. Cerutti Brothers also has an increasing amount of acreage devoted to organic commodities. Organic produce grown by Cerutti includes broccoli, zucchini and, for the first time this year, tomatoes. “Five years ago, we had 50 acres in organics. We are up to 265, and hope to get to 500,” Cerutti told Mattos Newspapers. “The demand is definitely there for it, and (organic commodities) have a little higher margin.” Some of the Cerutti produce goes to processors other than Cebro Frozen

See CERUTTI | PAGE 4

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4 | CELEBRATING WEST SIDE AGRICULTURE

THURSDAY, MARCH 17, 2016

CERUTTI

CONTINUED FROM PAGE 3 Foods, Cerutti noted. In addition to those commodities, long-time crops such as alfalfa, dry lima beans and silage corn are grown in the Cerutti fields. The companies are major employers in the area. Cerutti said the frozen foods plant employs up to 45 people, including parttime jobs, and as many as 500 people may be working in the fields at any given time. As he carries the companies forward, Cerutti reflected, memories of his father and the lessons that he taught are never far from mind. He acknowledges that the companies were at a crossroads when his father unexpectedly passed

away. Despite the challenges that came with being thrust into the role of president, Cerutti said, there was never a question about forging ahead. “I had been learning from him, step by step,” Cerutti recalled. With the loss of his father, Cerutti reflected, he no longer had his mentor to turn to for advice and direction. “At some point, you have to move forward and make decisions,” he commented. “I grade myself by what my dad would think. There are things I think he would have done differently, but I think that overall he would be pleased.”

Cebro Frozen Foods and Cerutti Brothers President Patrick Cerutti is pictured with his wife Maribel and family. From left are Jolyssa, 13, Patrick, Jazlynne, 4, Maribel, Jeanessa, 19, and Ian, 11.

Patrick Cerutti, president of Cebro Frozen Foods and Cerutti Brothers farming, stands in front of the Orestimba Road processing plant.

CELEBRATING WEST SIDE AGRICULTURE | 5

THURSDAY, MARCH 17, 2016

What do we grow?

Top 3 Commodities by County

California is the leading agricultural state in the nation producing more than 400 commodities, with a value of more than $43.5 billion. Many of the crops grown are fruits and tree nuts, vegetables, herbs and spices, flowers, and horticulture crops, which are recognized as specialty crops by the United States Department of Agriculture (USDA). Specialty crops make up a majority of the commodities grown in California. You can say that California is pretty special!

Alameda

Winegrapes, Woody Ornamentals, Cattle & Calves

Alpine

Cattle & Calves, Pasture & Range,

Pasture

Amador

Winegrapes, Cattle & Calves, Pasture & Range

Butte Walnuts, Rice, Almonds Calaveras Cattle & Calves, Timber, Pasture & Range

DEL NORTE

Colusa Rice, Almonds, Vegetable Seeds Contra Costa Cattle & Calves, Sweet

SISKIYOU MODOC

INO

BUTTE

SIERRA

YUBA

TTE

COLUSA

PLAC

ALPINE AMADOR AS VER LA CA TUOLUMNE

SANTA CRUZ

EDA

A ST

SANTA CLARA

Range

Mariposa

Cattle & Calves, Pasture & Range, Livestock Products

A OS

Winegrapes, Cattle & Calves, Nursery Products Steers & Heifers, Milk Cows,

Timber

Placer

Rice, Cattle & Calves, Nursery

Products

Plumas

Stockers & Feeders, Timber,

Pasture

Riverside Milk, Woody Ornamentals, Table Grapes Sacramento

San Benito

Vegetable Crops, Salad Lettuce, Bell Peppers

San Bernardino Milk, Eggs, Milk Cows San Diego Woody Ornamentals, Foliage Plants, Bedding Plants

San Francisco

Strawberries, Winegrapes, Cattle & Calves

San Mateo

Potted Plants, Nursery Products, Brussels Sprouts

Santa Barbara Santa Clara

Mushrooms, Bedding Plants, Nursery Products

Santa Cruz Shasta

Timber, Hay, Forest Products

SOURCE: LEARNABOUTAG.ORG

Sierra

Timber, Stockers & Feeders,

Siskiyou Timber, Alfalfa Hay, Strawberry Plants Solano

VEN

Walnuts, Alfalfa Hay, Vegetable

Crops

Tulare Oranges

Milk, Cattle & Calves, Navel

Yolo

Processing Tomatoes, Rice, Winegrapes

Yuba

Rice, Walnuts, Dried Plums

LOS ANGELES

RIVERSIDE

Timber, Firewood, Cattle &

Calves

Lemons

Almonds

Trinity

Tuolumne Livestock, Calves, Timber Ventura Strawberries, Raspberries,

Sonoma Winegrapes, Milk, Poultry Stanislaus Milk, Almonds, Chickens Sutter Rice, Walnuts, Dried Plums Tehama Walnuts, Dried Plums,

SAN BERNARDINO

SANTA BARBARA

Pasture

Strawberries, Raspberries,

Cut Flowers

TULARE

KERN

Strawberries, Broccoli,

Vegetable Crops

KINGS

SAN LUIS OBISPO

Milk, Winegrapes,

San Luis Obispo

INYO

Cut Flowers, Alfalfa &

Walnuts

FRESNO NI

Winegrapes, Milk,

Bartlett Pears

San Joaquin

Almonds, Milk, Winegrapes

Milk, Cattle & Calves, Pasture &

SAN MATEO

ALAM

SAN JOAQUIN

STA

Napa

Madera Marin

SAN FRANCISCO

RA CO

Monterey Strawberries, Romaine Lettuce, Head Lettuce

Bean Sprouts

CONT

Alfalfa Hay, Stockers & Feeders,

Steers

Vegetable Crops, Bedding Plants

o r n f i l i a a C rows... G

SOLANO

MARIN

Lassen Alfalfa Hay, Hay, Timber Los Angeles Woody Ornamentals,

EL DORADO

YOLO

NAPA

Walnuts

A VAD

SONOMA

Steers & Heifers, Leaf Lettuce,

Inyo Alfalfa Hay, Steers, Heifers Kern Milk, Almonds, Table Grapes Kings Milk, Cotton, Cattle & Calves Lake Winegrapes, Bartlett Pears,

PLUMAS

Cows, Milk, Lily Bulbs Apples, Winegrapes, Cattle

Alfalfa Hay

GLENN

Potatoes

Mono

Orange Woody Ornamentals, Strawberries, Vegetable Crops

Imperial

TEHAMA

Merced Milk, Almonds, Cattle & Calves Modoc Alfalfa Hay, Cattle & Calves,

Del Norte El Dorado

Milk

HUMBOLDT

Winegrapes, Timber,

Nevada

Fresno Almonds, Milk, Livestock Glenn Rice, Almonds, Walnuts Humboldt Timber, Nursery Products,

LASSEN

TRINITY

Mendocino Bartlett Pears

Corn, Vegetable Crops

& Calves

SHASTA

Specialty crops are bold

SAN DIEGO IMPERIAL

6 | CELEBRATING WEST SIDE AGRICULTURE

THURSDAY, MARCH 17, 2016

Bassetts continue family cattle tradition The image of agriculture in the rich San Joaquin Valley may immediately conjure up images of fertile fields and orchards in one of the world’s most prolific farming regions. But there’s room on the plate for a good steak as well as plenty of fresh fruits, nuts and vegetables....which is where the father-son team of Jim and Steve Bassett figure in. The Bassetts are continuing the family cattle tradition, running a herd of more than 300 head on leased ranches in the West Side foothills. Cattle are big business in San Joaquin Valley agriculture, ranking among the top commodities in both Stanislaus and Merced counties. Often, the cattle operations are run by those who would prefer to be on horseback rather than in an office or tractor cab, and whose love of the busi-

ness outweighs the hours spent fixing fence or tending to watering problems. Jim Bassett is a rancher in the old-school version, growing up on the Simon Newman ranch and working there until they sold out. He started his own cattle business in partnership with brother-in-law Joe Perry in 1978, running about 40 head of cattle on a small amount of land..... and grew from there as the years went on. Steve Bassett, who was also raised around ranching, bought into the business in the mid-1990s. The Bassetts continued as a team after Perry passed away nearly five years ago. While family and friends pitch in at round-up time, Jim said, “Most of the time it is just the two of us.”

See BASSETTS | PAGE 7

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THURSDAY, MARCH 17, 2016

BASSETTS

CONTINUED FROM PAGE 6 His love of the cattle business runs so deep, Jim added, that at one point “I took a night job in the creamery so that I could take care of my cattle habit.” Like any segment of agriculture, cattlemen have their good runs and their down years. “We have had good years and bad,” Jim acknowledged. “This past drought was probably the most devastating to the state of California, but it was not the most devastating to us. Ten years ago, we had to sell off threequarters of our herd due to the drought.” Recovering from that

setback has been an ongoing process, the Bassetts said. “It takes years to bring back the quality of animal that you want, the ones that fit your herd,” Jim explained. “We were up around 400 when we had to sell down. We will probably never get to quite that many again.” The rebuilding effort has largely been from breeding within, Steve said, although they have carefully selected some outside animals as well. “We are still trying to build up from 10 years ago,” Steve related. “We were able to hang on to the herd, even though it is not quite as big as it used to be.” The amount of work involved varies seasonally.

Jim (left) and Steve Bassett are long-time West Side cattle ranchers.

During the three-month fall calving season, which peaks in September and into October, the Bassetts are up at the ranches on nearly a daily basis. The calves will be weaned in early summer of the following year. Some are sold to feedlots, where they will be finished out and marketed, while others remain in the herd. “We try to save heifers to build the herd back up. It varies from year to year. Sometimes we just keep the top end heifers, but last year we kept them all,” Steve explained. Some calves may be kept longer before going to the feedlot, depending on the feed situation. Genetics are a key consideration in the cattle operation.

The industry as a whole has gone to a leaner standard, Steve said, and the technology of breeding is now such that cattle producers can select bulls with genetics that, for example, are more likely to produce an offspring with a bigger rib-eye. The various cross-breds which the Bassett herd produces include Piedmontese cattle, a specialty niche-market breed coveted for their lean yet extremely tender and juicy meat. The cattle business, like others in agriculture, is at the whim of Mother Nature. Winter rains mean an abundant supply of feed in the foothills to sustain the herds. In dry years, cattle-

men must bring in hay to supplement that which is available on the rangeland. “On a good year we feed very little. On a bad year we feed a lot,” Steve related. Economics can also vary widely. Cattle producers enjoyed strong prices the last two years (“the best we have had,” Jim noted), but the market has softened significantly of late. “Last year the feeders lost something like $500 a head on average,” Steve pointed out. “That was not sustainable so there has been a correction.” “If it doesn’t fall any more, you can still make a little money at it,” Jim added. But money isn’t always the point in the cattle busi-

ness. “I love being up there with the cattle and the horses. It is one of those things you don’t do for the big bucks, you do for the lifestyle,” Steve related. “The most enjoyable part of it is being on horseback.....although there is a lot more time spent taking care of water problems and fixing fences,” Jim added. “The cattle business isn’t really a job. It is a way of life.” And, when all is said and done, the Bassetts know that their product is bound for an appreciative consumer group. “It always stays pretty popular,” Steve said of beef. “It is hard to replace good steak with tofu.”

8 | CELEBRATING WEST SIDE AGRICULTURE

THURSDAY, MARCH 17, 2016

‘Non-critical’ water year declared for CCID The sprawling Central California Irrigation District, which serves growers from Crows Landing to Mendota, will not be under a reduced critical year allocation in 2016. That determination is welcome news one year after the district received roughly one-half of its traditional allocation, General Manager Chris White told Mattos Newspapers, but does not mean that the year ahead will be free of challenges. When the Bureau of

Reclamation notified the district that 2016 would not be a critical water year (in which the contractual allocation is reduced to 75 percent of the full amount), White said, the information came with a caveat. “They said that due to the previous drought water years that operations were likely to be a challenge, and that we need to continue to work together to put together a good operations plan,” White said. “That is what we have

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been doing over the last couple of months, even before the notification.” Environmentally-based pumping restrictions in the Sacramento-San Joaquin Delta continue to restrict the movement of water from northern reservoirs such as as Shasta and Folsom to south-ofthe-delta users. Given the uncertainty with that water movement, White said, it is extremely likely that the Bureau of Reclamation will have to make a call on San Joa-

quin River water to meet the contractual allocation to exchange contractors such as CCID. He told Mattos Newspapers last week that, due to delta pumping restrictions, some 666,000 acrefeet of water which could have been captured and put into storage in San Luis Reservoir instead flowed out to sea. That amount exceeds the entire CCID allocation of 532,000 acre-feet of water. If even 250,000 acre-

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feet of the amount lost to pumping restrictions was in storage in San Luis, White said, a call on the San Joaquin River water could likely be avoided this summer. And, he added, the water allocation prospects would have been significantly better for surrounding federal districts with lesser water rights. One of the biggest unknowns, White said, is what impact the water temperature management plans being developed by

regulatory agencies will have on future pumping. Water temperatures are critical to the salmon population. The greater the pumping restrictions, White said, the more water the Bureau of Reclamation will need to take from Friant Dam to meet the terms of the exchange contract. White expressed confidence that the bureau will be able to deliver a stan-

See CCID | PAGE 9

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THURSDAY, MARCH 17, 2016

CCID

CONTINUED FROM PAGE 8 dard water allocation to CCID and its growers this year - although there may be restrictions in terms of when water is available. “Normally we have flexibility to move water around in June, July and August, and allow growers to move water into those time frames,” White commented. “Today, we are expecting to be held to limits (in those summer months). That is something that we will continue to monitor.” Last year, White said, marked the first time that CCID received less than the minimum 75 percent it is guaranteed under its exchange contract, underscoring the impacts of the natural drought and of the environmentally-based pumping restrictions. The district serves more than 143,000 acres of prime San Joaquin Valley farmland.

Ag interests to unite at upcoming event By WAYNE ZIPSER EXECUTIVE DIRECTOR, STANISLAUS COUNTY FARM BUREAU

As the executive director of the Stanislaus County Farm Bureau (SCFB), I talk with farmers and ranchers every day. Farmers are susceptible to roller coaster markets, unpredictable weather, drought, plant disease and pests, but those parts of the business are something we as farmers expect we will have to deal with and are simply facts of life for a farmer. Their biggest complaint, however, is typically in regard to burdensome and threatening government regulations. On May 12 there will be a ground-breaking event at the Modesto Junior College (MJC) West Campus Ag Pavilion. The event is called Ag UNITE. The name is exactly what it means, it’s a way for farmers, ranchers, agribusiness, landowners, processors and anyone interested in supporting the California agricultural industry to come together in one room. This event is for everyone, not just Farm Bureau members. We recognize that our industry can often feel be fragmented with the vast diversity of crops and farming practices. This fragmentation is counterproductive in our efforts to combat onerous regulation that affects every

Wayne Zipser agricultural commodity. You will not hear from politicians telling you what they can do at Ag Unite. Instead, you’ll hear from ag industry people about how over-regulation has either harmed their family operations or, in some instances, destroyed what they and often generations be-

Saluting West Side agriculture

fore them have worked for their entire lives to build. Modesto farmer Paul Wenger, who serves as the president of the California Farm Bureau Federation, will speak at the event about how we might best start unifying our industry. Ag Unite will not only deliver an important message, but I do believe it will be inspiring to finally experience a collective effort of all facets of agriculture. I know that one event is not going to “turn the ship” entirely but the opportunity to bring 1,000 to 1,500 ag representatives into one room at the same time will show that we are on a new horizon for California agriculture and that collectively we can make a difference. Ag Unite is not a fund-raiser for Farm Bureau. It is paid for entirely by sponsors in the industry who believe in the power of uniting together. Everyone is invited, so come out and show support for our number one industry: Agriculture. It’s a free event that will include a great lunch served by MJC Ag students. Tell your friends, neighbors and anyone you think cares about agriculture to come out on May 12 at 11:30 a.m. at the MJC Ag Pavilion and experience the passion of our way of life.

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10 | CELEBRATING WEST SIDE AGRICULTURE

THURSDAY, MARCH 17, 2016

Long-time interest blossoms into career A childhood fascination with crop dusters for Paul Blades has turned into a full-blown career as an ag pilot. A typical work day for Blades finds him skimming above West Side fields and orchards in one of his distinctive blue-and-white Eagle DW1 biplanes, applying the materials which help growers manage and maximize their crops. The days often start early and end late, but for Blades the labor is one he loves - particularly when the paperwork is done, the load is on board and it’s time to take to the sky. Blades and his wife Lisa own and operate West Side Aerial Applicators, providing a full range of services to growers in the GustineNewman area. “I have wanted to do this ever since I was a little kid. I used to follow crop dusters around. I would ride my bike out to watch

them do their thing,” said Blades, who grew up in Hilmar and started working on his pilot’s license not long after graduating high school in 1975. “I have always been interested in this kind of flying. About 14 years ago I had the opportunity to get into it, and we made it happen.” West Side Aerial Applicators serves a broad cross-section of the region’s ag community. This time of year, for example, he may stay busy applying a bloom spray on local orchards - particularly when wet weather creates conditions conducive to the trees developing diseases or fungus. “A lot of the demand revolves around whether the weather is dry or wet,” Blades explained. The summer season typically sees demand for ser-

See BLADES | PAGE 11

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THURSDAY, MARCH 17, 2016

BLADES

CONTINUED FROM PAGE 10 vices shift largely to crops such as corn, tomatoes, broccoli, alfalfa, beans, cotton and other open field commodities. “Depending on how hot the summer is, we may get into applying some sun shade products on walnuts and tomatoes,” he noted. The winter cycle which follows will typically include demands for materials on crops such as oats, broccoli and orchards. “Everything revolves around what is happening with the weather,” Blades stated. Depending on the problem at hand, he may apply herbicide, fertilizers, sun shade, bloom spray or insecticides. In addition to traditional agriculture, he is sometimes called upon to apply materials that meet the criteria for organic crop production. Aerial applicators have a number of advantages over ground-based operators, Blades added.

One is the ability to apply material when wet conditions prevent ground rigs from accessing fields and orchards, he said. The aircraft are also able to cover more acreage more quickly - which is no small consideration when timing is of the utmost importance. “A lot of it just has to do with the timing of what we have to do,” he commented. “Some growers also don’t like the tire tracks of the ground rigs, and with row crops a grower may have to close ditches and pull irrigation pipes to get a sprayer in.” West Side Aerial Applicators is based at the Gustine Municipal Airport but also flies out of a small airstrip at the north edge of Newman. Blades said he tries to stay within a 10-mile radius of either airport. “Otherwise you are just burning fuel. We get paid by the acre, so the further you get out there it just costs you money driving back and forth,” he pointed out. Blades, who is assisted

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by a second pilot during peak demand seasons, estimated that he spends 500600 hours in the air each year. Most of the work hours are spent with everything that goes into operating an aerial application service - from the record-keeping and reports required in the profession to the regular aircraft maintenance to meeting notification requirements. Applicators are required to file reports with the county and state documenting chemical application, and must give notices of intent when planning on using some materials. In those cases, Blades noted, the county will offer guidelines such as requiring a buffer area or allowing the application only in certain wind conditions. During the bloom season, the profession involves providing notices so that beekeepers have an opportunity to take measures which prevent accidental

See BLADES | PAGE 12

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BLADES

CONTINUED FROM PAGE 11 exposure to materials. “There is a lot involved prior to getting the airplane loaded and getting out and doing the job,” he told Mattos Newspapers. Blades said he typically will drive the fields he is

about to spray to ensure that workers are not present and that irrigation is not under way. “Everything we do revolves around nobody being sprayed,” he commented. “We do what we have to do to keep everybody safe. You just don’t want to drift onto anybody or onto other crops.”

THURSDAY, MARCH 17, 2016

Still, surprises happen, and he has been known to arrive over a field to be sprayed only to find workers on the site or people unexpectedly in the vicinity, scuttling the mission. “The worst thing is when you go out to spray and there are workers in the field or water and you have to come back with a

full load,” Lisa Blades said. Water is an issue for various reasons. Materials cannot be applied to water which drains off the property. Even if a field has a system which captures and recirculates water, Blades said, he typically holds off if water is present because the application is not as effective.

The Blades’, who attribute their success to their loyal, long-time customers, never know when they will be called upon. “You don’t know what you’re doing until the phone rings,” said Blades, adding that he has sprayed on every major holiday. “We know the work is going to come in, we just don’t know when. For the Blades family, a passion for aviation extends beyond the job. The couple has a private plane in addition to the two Eagles used for applying material, and Lisa Blades holds her student pilot’s license as well and enjoys flying. “On one of our first

dates, he brought me out here and took me flying,” she related. Her faith in her husband’s flying ability brought a measure of comfort and confidence as he went about his business. Still, Lisa acknowledged, “It took years before I could pull over and watch him fly. It was scary to watch. It took a long time, but now I pull over and take pictures.” But for Blades, being in the air is the most enjoyable part of the job despite the inherent risks. “I still enjoy the flying, although it is a lot of work,” he shared. “It’s just me and the airplane. It is what I enjoy doing.”

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Family farming legacy strong among Marings Diversity and self-sufficiency have helped a long-time family farming operation thrive and grow on the West Side. Jon Maring, a partner with Lee Del Don in Patterson-based Del Mar Farms, and his family members grow a variety of commodities in fields and orchards stretching from the West Side of Stanislaus and Merced counties down to the Firebaugh area. He is joined in the operating by his son Zach and son-in-law Troy Shotwell in growing and packing their commodities, while employee Brian Wright takes care of the essential marketing side of the business. While todayâ&#x20AC;&#x2122;s litany of crops produced by the Marings runs a full gamut, from almonds and tomatoes to melons and

See MARINGS | PAGE 15

Jon Maring is pictured at one of the Del Mar Farms almond packaging lines.

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THURSDAY, MARCH 17, 2016

MARINGS

CONTINUED FROM PAGE 14 walnuts, among other commodities, the genesis of the farming enterprise was actually peppers. Jon Maring was born in Santa Maria and moved to the Patterson area at age 3. He and Del Don grew up together, their fathers in partnership in a peppergrowing operation. The youngsters followed in their footsteps, forming Del Mar Farms in 1983 with peppers as the initial crop. “We bought a couple of trailers and started packing bell peppers,” Jon Maring recalled. “In the early 1980s farming was horrible but we kind of found an niche. We had a seed breeder who helped us develop a bell pepper which was significantly improved.” The peppers went by the wayside in the mid-1990s

See MARINGS | PAGE 16

The management team in the Maring side of the Del Mar Farms partnership includes, from left, Jon Maring, Zach Maring, Brian Wright and Troy Shotwell.

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CONTINUED FROM PAGE 15 as the operation continued to evolve. “We saw that we were going to have to diversify, and that’s when we got into the tomato business,” he explained. Almonds were close behind, with the first substantial block of acreage planted in 1998. While partners in the Del Mar operation, Maring said, there is “not a lot of overlap” between the ventures of each. Over time, the Maring side of the partnership grew with family and longtime employees such as Wright. Zach Maring was raised around the farming business, with the idea of joining the operation. The fourth generation of Marings in agriculture, he found the field suited him well. “I like working in the shop and being outside working with equipment,” he stated. He oversees fields and orchards from Patterson to Newman. Shotwell, who came on board in 2012, oversees operations in the Dos Palos/ Firebaugh area, and also has a block of almonds and walnuts in the Gustine area. Marketing is Wright’s forte. He worked for the company while in high school, and came on board 10 years ago to work in sales and marketing. The Del-Mar packing plant is churning out prod-

THURSDAY, MARCH 17, 2016

uct in raw, bulk form yearround. Most of the commodities process comes from Del Mar, Wright said, which works to the company’s advantage for several reasons. “For the most part, we have control of the product from the time it is planted until it is packed and sold. (Buyers) want to see that you are not just an outside packer or marketer. They have a lot more confidence when they know how a product is grown,” Wright commented. “Quality is created in the field, which makes my job a lot easier.” Almonds are predominantly marketed internationally, he added, while most other commodities go primarily to domestic markets. The Marings have seen a number of trends emerge in the ag industry, from innovations which have improved water and fuel efficiency to technological advances such as GPS - now the norm on equipment - which allow fields and orchards to be worked with pinpoint precision. The Marings also strive to stay abreast of emerging trends in the industry, such as interest among consumers of knowing the source of their food supplies and the growing demand for organic commodities. Wright is working on an organic program that will start with broccoli and cauliflower, Jon Maring noted. “”It is a growing industry. We are hearing more from the retail side that

there is a demand nationwide for organic,” Wright commented. Like other San Joaquin Valley farmers, the Marings have dealt with the challenges of the drought in recent years. They, like many growers, have been forced to leave land idle due to the water shortage. “We haven’t grown tomatoes in Firebaugh since 2013. That is probably the nicest soil we farm; it grows the best quality,” Jon Maring reflected. “We have no groundwater in Firebaugh. It is all surface water.” Despite the water-related challenges, Jon Maring said, “farming for the last five years has been the best I have ever seen it.” That prices have softened for many commodities this year is not unexpected, he added, and the long-term outlook remains positive. “We have had a little bit of growth every year. It has been steady,” Jon Maring stated. “I have had a lot of help, and now with the kids being involved there is a lot of enthusiasm there.” Farming has been good to the Maring family, he added, and has proven to be a rewarding career. “I have enjoyed raising the kids in it. As a little kid I was picking peppers and selling them by the basket.....then you sell a few more, and you’re in agriculture,” he reflected. “You like what you do, and you do what you like.”

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Water challenges continue for Del Puerto growers Growers in the Del Puerto Water District, a narrow federal district which follows the I-5 corridor from Vernalis to Santa Nella, are facing the prospects of another challenging year. District General Manager Anthea Hansen recently told Mattos Newspapers that, while an innovative project to use recycled water holds the promise of at least a measure of relief in two years, the water outlook for 2016 remains grim. The district has been proceeding under the assumption that it will, for a third consecutive year, not receive an allocation of surface water through the federal Central Valley Project. Recent rains have improved the prospects of Del Puerto receiving at least a minimal allocation of water, Hansen said Monday, but that may not be known for several weeks. “I believe that in late April we may hear something. I do think it is becoming more and more possible that we could end up with a 10-15 percent allocation.The problem for us is in the timing of the notice. It is too late at that time of year for row croppers to be putting in crops. Most of those (crop plant-

ing) decisions are made as of this point.” Still, she said, “any supply we get right now is very important.” Hansen said she does not believe that an announcement on a possible water allocation will be made until regulators have reached agreement on plan to manage water temperatures in the Sacramento River - a critical factor for the salmon population. Hansen noted that some irrigation districts with stronger water rights, such as the Central California Irrigation District, have been advised that they will receive a full allocation of surface water in 2016. But for all users south of the Sacramento-San Joaquin Delta, she said, the common challenge is getting water moved from north to south. Even as flood control releases have sent volumes of water through the delta, she said, environmentally-related pumping restrictions have limited the amount of water taken from the delta and delivered for storage in San Luis Reservoir. Instead, Hansen said, that water flows to the ocean. “If the pumps are not operating at an increased

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capacity, that water basically flows by. They did increase the pumping so there is more water being exported (from the delta) but unless they are running at full capacity through the winter months we will never fill San Luis Reservoir,” she recently stated. “It is somewhat of a strange world to work in, when you have to understand the reasons for the releases for flood control purposes but then think about all the water that is just being allowed to flow through the delta. Some days it is hard to work through the logic of any of it.” The district has been purchasing as much water as it can on behalf of its growers - albeit at a premium price more than 10 times what growers would pay in more normal times - but is still far short of being able to meet demand, Hansen said. A full allocation of water under the district’s contract is 140,000 acrefeet, Hansen explained. But given the efficiency of modern production agriculture, she said, the district growers could operate with 90,000 acre-feet. “We could keep most of the district in production with that quantity of water,” she told Mattos

An almond orchard is irrigated in the Del Puerto Water District, where water will be in short supply again this year. Newspapers. Instead, district growers have about 35,000 acrefeet of water in their accounts. That water has been cobbled together from a variety of sources, Hansen said, and the district will continue to scout out additional sources of water to purchase. “We have enough water in the reservoir to get the

year started, and we will continue to work on acquisitions,” she stated. A 10 percent water allocation would bring another 14,000 acre-feet to the district. That quantity is significant, Hansen said, but still leaves the district well short of meeting its needs. Hansen anticipates that fallowed fields will be a by-product of the water

crisis again in 2016. About 12,000 acres - or one-quarter of the district’s acres - were left idle each of the past two years, and Hansen believes that will be the case again this year. Given the cost and scarcity of water, she said, row crop farming will be mini-

See DEL PUERTO | PAGE 18

18 | CELEBRATING WEST SIDE AGRICULTURE

DEL PUERTO

CONTINUED FROM PAGE 17 mal as growers concentrate what water they do have on permanent crops such as orchards. “It is a terrible situation,” she reflected. “The rationale is that any water that might be available for that land is being saved by growers for trees.” There is a measure of relief in sight - although not a complete resolution to the water challenges facing Del Puerto. Hansen said a project which will allow the district to recycle treated wastewater from Modesto, Turlock and Ceres is moving forward and is on schedule to begin delivering water in January 2018. The project, known as

the North Valley Regional Recycled Water Program, will deliver a dependable supply of irrigation water to the district. With a price tag estimated at $96 million - all of which will be borne by the property owners in the district over a period of 30 years - the project is not inexpensive. But at the same time, Hansen said, it is invaluable in ensuring the longterm viability of the district. The project is expected to initially deliver about 30,000 acre-feet of water each year. That volume will increase as the cities grow in the future. “This quantity of water could meet about one-third of the water needs of our district, and it is reliable,” the district manager re-

THURSDAY, MARCH 17, 2016 marked. “It is very meaningful.” The water is treated by the plants of Modesto and Turlock. Ceres sends its wastewater to those two plants as well. Stanislaus County is also a partner in that project. “I am appreciative of the cities and to Stanislaus County,” Hansen commented. “It would be very easy for us to be forgotten out here, but this partnership proves that we are not.” While that project offers a ray of long-term relief, Del Puerto growers face short-term challenges that have become all too familiar. “We are survivors,” Hansen stated. “We will make it.”

Newman ag firm earns ‘ResponsibleAg’ certification The Newman office of Crop Production Services recently earned certification under the relatively new “ResponsibleAg” initiative of the nation’s agricultural fertilizer companies. ResponsibleAg is an independent auditing organization formed by the fertilizer industry in 2014 to promote public welfare by assisting agri-businesses in complying with federal environmental, health, safety and security rules regarding the safe handling and storage of fertilizer products. Danny Hiebert, operations supervisor of the Newman office, and Paul Poister, government relations manager for Agrium (the parent company of Crop Production Services) said the initiative is part of what has been an ongoing evolution within the industry. The changes, Hiebert said, have come in leaps and bounds, particularly in the areas of environmental health and safety.

“That has gone from being an after-thought to a major priority,” he explained, adding that the changes have reflected an evolution in both the materials used in agriculture and the practices involved in their application. Poister said the ResponsibleAg certification, which involves an extensive 130-page audit and is renewed every three years, represents an additional system of checks and balances to ensure that best industry practices are being followed. “It is just an additional check to make sure that they are in full compliance,” he commented. The details involved in the sales and use of ag chemicals are meticulous, Hiebert stated. “We have to account for everything that comes in and leaves here, who it went to, and whether it was a recommendation or a request,” he explained. “Any of the restricted-use chemicals must have a recommendation from a pest-control

adviser and must be applied by a certified applicator.” The label instructions for use must be strictly followed, they added, and the application has become a science in itself. “Things are so much more precise now,” Poister stated. “It is incredible, the technology of what they apply, when they apply it and how much they apply.” The ResponsibleAg initiative is little more than a year old, but has enrolled more than 1,800 retailers. Of those, Poister estimated, about 150 have completed the certification process. “We are very proud of ResponsibleAg’s success during our first year,” said Executive Director Bill Qualls. “The level of engagement from ag retailers has surpassed our expectations and has set ResponsibleAg on a course to quickly become one of the most robust programs of its kind in the nation.”

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THURSDAY, MARCH 17, 2016

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Record production levels for Stanislaus County agriculture in 2014 The value of agricultural commodities produced in Stanislaus County soared to an all-time high in 2014. The annual county ag report for that year, the most recent available, pegged the value of the Stanislaus farm bounty at just under $4.4 billion - an increase of 20 percent from the 2013

gross production value and previous record high of $3.66 billion. The county achieved that record even though an estimated 13,000 acres of land was taken out of production due to the ongoing drought crisis. The crop report attributed the increase to higher values of almonds, cattle,

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Valley’s agriculture bounty shines in delicious recipes By GLENNIS KIDDER SPECIAL TO MATTOS NEWSPAPERS

Living in the Newman-Gustine area we are blessed. We are surrounded by fields of bounty practically year round. Not only do these fields provide numerous jobs but also the freshest of produce for us, the consumers. One local crop, walnuts, have become the latest health food craze. High in Omega 3 fatty acids, walnuts have become a healthy addition to our diet. Eating seven shelled walnuts a day or 14 walnut halves has been proven to provide health benefits for a heart healthy diet. One local grower, Norman Crow, of Crows Landing, whose family immigrated to Crows Landing from Missouri in 1849, brought black walnut stock with them as some of the first walnuts grown in the county. Today, not only a grower he also owns Orestimba Nursery, which sells walnut trees to other growers Using walnuts daily in our diet is as easy as adding them to salads, vegetables, fruit or in desserts.

Rustic Orzo and Walnut Soup 1 ¼ cups orzo (8 oz.) 1 large onion, chopped

½ tsp salt, divided, plus a pinch 10 cups gently packed spinach (about 8 cups) 1 bunch parsley 1 medium Yukon Gold potato 5 cups vegetable broth (store bought or homemade) 2 cups water 2 TBSP. finely chopped garlic 1 cup finely chopped walnuts ½ tsp. crushed red pepper 1 cup freshly diced tomatoes or 1- 14 oz. can diced tomatoes 1 TBSP. fresh lemon juice or more to taste Cook orzo according to directions, just short of tender, about 8 to 9 minutes. Drain and rinse with cool water. Return to the pot and toss with 1 teaspoon of oil and set aside. Heat 1 tablespoon oil in skillet over high heat. Add onion and ¼ teaspoon salt; reduce heat to medium-low and continue to cook until onion is translucent and beginning to color. Coarsely chop spinach to equal about 4 cups. Set aside 3 cups and continue to finely chop 1 cup of the spinach. Set both aside. Finely chop parsley and set aside also. Peel and dice potato and add along with

cooked onion, salt, broth and water in soup pot. Bring to boil over high heat. Reduce heat to simmer. When simmering add spinach and half of parsley and continue to simmer. Meanwhile, while soup is simmering, heat remaining tablespoon oil in skillet. Add garlic and let it sizzle for about 45 seconds. Add walnuts and cook, stirring and watching careful to prevent burning for about 3 minutes. Stir in the remaining parsley and crushed red pepper. Continue cooking for 2 minutes. Remove from heat. Stir in the cooked orzo into the soup. Then stir in the parsley-walnut mixture. Season with lemon juice, salt and pepper to taste. Garnish each bowl of soup with tomatoes and a drizzle of olive oil.

Walnut- Cheese Spinach Salad 2 cups unsweetened raspberries 1/3 cup sugar 1/3 cup vegetable oil 2 TBSP. white wine vinegar or cider vinegar ¼ tsp. Worcestershire sauce, (optional) 1 -6 oz. pkg. fresh baby spinach 1 small red onion, thinly sliced into rings ½ -1 cup crumbled feta cheese ½ cup chopped walnuts

In a saucepan over medium heat, bring raspberries and sugar to a boil. Cook for 1 minute. Strain and discard pulp. In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce if desired; cover and process until smooth. In a salad bowl, combine the spinach, onion, cheese and walnuts. Drizzle with desired amount of dressing; toss to coast. Refrigerate any remaining dressing.

ALMONDS ABOUND Almonds appear to be the king of king crop growing on the West Side and just about everywhere else in California lately. With the beautiful blooms of almond trees just completed and buzzing bees working hard to pollinate we have been witness to one of agriculture’s most beautiful and majestic sights and now wait until fall for the bountiful harvest. Almonds are a rich source of vitamins and minerals. They are considered an excellent source of Vitamin E. Being free of the gluten protein, almonds are a popular ingredient of the free of gluten food formulas.

See RECIPES | PAGE 21

CELEBRATING WEST SIDE AGRICULTURE | 21

THURSDAY, MARCH 17, 2016 cool to room temperature.

RECIPES

CONTINUED FROM PAGE 20 The old Blue Diamond commercial featuring former West Side resident and almond grower, Biff Hansen, which featured “a hand full of almonds a day”, was right on. A handful provides much of recommended levels of minerals, vitamin and protein.

Sweet And Spicy Almonds ¼ cup white sugar 1-1/2 tsp. kosher salt 1 tsp. cayenne pepper 2-1/2 cups whole almonds 1 tbsp. water 1 tbsp. honey 1 tsp. olive oil Preheat oven to 350 degrees. Spread the almonds onto a baking sheet and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully, as they bake, they burn quickly. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside. Stir together the water, honey and olive oil in a large skillet over medium heat. Once mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer and

A dessert recipe prepared by Newman resident, Frances Luna, has proven to be a big winner with her family and friends and was featured in Dining with the Divas, a cookbook published by the Dazzling Divas, the local Red Hat Society.

Pear Almond Tart 1/2 (15 oz.) pkg. refrigerated piecrust, divided 1/3 cup pear or peach preserve ¼ cup butter or margarine, softened ¼ cup sugar 1 egg 1/3 cup ground almonds 1/3 cup vanilla wafer crumbs ¼ tsp. powdered sugar 2 large pears, very thinly sliced 1 tbsp. light brown sugar Fit piecrust into a 9-inch tart pan, trimming pastry edges. Bake at 400 degrees for 5 minutes; cool on a wire rack. Spread preserves in pie crust. Beat butter at medium speed with electric mixer until creamy; gradually adding sugar, beating well. Add egg, beating until blended. Stir in almonds, wafer crumbs and extract; spread over preserves. Bake at 400 degrees for 20-25 minutes or until browned, remove from oven. Sift powdered sugar over top. Place pears in spiral design in prepared crust; bake at 425 degrees for 15 minutes. Sprinkle with brown sugar; bake 1 minute longer until sugar bubbles.

TASTY TOMATOES Q. What is the difference between knowledge and wisdom? A. Knowledge is knowing a tomato is a fruit; wisdom in not putting it in a fruit salad. The lovely tomato is grown in abundance in our area. According to the U.S. Department of Agriculture, Americans eat between 22-24 pounds of tomatoes per person each year (more than half of those munchies are ketchup and tomato sauce). Thought to have originated in Peru, tomatoes were introduced in Europe in the 1500s. The French called it “The apple of love.” The largest producer of tomatoes is China with the U. S. in second place with California producing 96 percent of the tomatoes processed in the U. S. According to local farmer, Patrick Cerutti, his company grows about 20 million pounds of tomatoes yearly. It is no wonder there are so many delicious recipes using tomatoes? Another crop widely grown in our local area is Zucchini squash. Put the two together and there is a myriad of tasty concoctions for the dinner table. One such recipe, a favorite of Gustine resident Kris Nagle, also combines eggplant for a warm and hearty casserole.

Eggplant, Zucchini & Tomato Casserole

½ lb. spicy Italian sausage 2 tablespoons olive oil ½ cup chopped onions ½ cup chopped green or red pepper 1 medium zucchini, chopped 1 clove garlic, crushed 3 ripe tomatoes, skinned, seeded and chopped 1 teaspoon salt ¼ teaspoon pepper 1 tablespoon fresh basil 2 tablespoons Parmesan cheese 1 cup Mozzarella cheese, shredded Crumble Italian sausage in pan, and cook until no longer pink. Drain fat and remove meat from pan and set aside. Add oil to pan, heat and saute the onion, green pepper, zucchini, eggplant and garlic until tender. Add tomatoes, salt, pepper and basil. Cook until liquid evaporates. Add sausage back into pan. Grease 8x8 inch pan and put in vegetable and sausage mixture. Sprinkle with Parmesan cheese. Top with Mozzarella cheese, bake at 350 degrees for about 45 minutes or until bubbly. Tomatoes are grown in abundance in back yard gardens and Mary Ann Ventura of Gustine, fondly recalled her mother, Mary Lawrence, having a large garden where she grew lush tomatoes and prepared this next recipe many times for her family.

1 medium eggplant, pared and cut into small cubes

See RECIPES | PAGE 22

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RECIPES

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Zucchini Salsa Verde

CONTINUED FROM PAGE 21 Sliced Tomatoes In Sauce 6 large tomatoes, sliced 2 tablespoons sugar 1 green bell pepper, diced 1 (14 oz.) bottle catsup 2 tablespoon chopped parsley ½ cup vinegar 2 stalks celery, diced 1/3 cup olive oil 1 small red onion, chopped Arrange tomato slice in bottom of 9 x 13 inch dish. Sprinkle peppers, celery, onions and parsley on top. Mix catsup, oil, vinegar and sugar together in a small bowl. Pour over tomatoes. Chill 1 hour before serving. Serves 10-12

VERSATILE ZUCCHINI Every local gardener, it seems, can produce vast quantities of zucchini squash for themselves and their lucky neighbors and friends. Local growers also devote a lot of acreage to growing one the most versatile vegetables known. It can be fried, boiled, steam, baked and is some cases eaten raw. You can prepare this worthy, low calorie, vitamin rich, anti-oxidant, potassium filled vegetable that is full of dietary fiber, available year round in anything from a salsa, soup, cas-

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1 large sweet onion, cut into wedges 2 poblano peppers, cut into 1-inch pieces 2 medium zucchini, cut into 1-inch pieces 4 tomatillos, husks removed and quartered 3 jalapeno peppers, halved and seeded 2 tablespoons lime juice 1 tablespoon Louisiana style hot sauce 1-1/2 tsp. grated lime peel1/4 tsp. salt 2 tsp. honey, optional In a large bowl, combine the first six ingredients. Transfer to a grill or grill basket. Grill vegetables, covered over medium heat for about 20 minutes or until slightly charred and tender, stirring occasionally. Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime peel, salt and honey if desired. Yields about 3 cups

Green Chili and Zucchini Casserole 2 lbs. cubed zucchini ½ cup milk 1 lb. Monterey Jack cheese, shredded 1 tsp. salt ¼ cup fresh parsley, chopped 1 – 7 oz. can diced green chilis 4 eggs 1 tsp. baking powder ½ cup butter, cubed

1 cup dried bread crumbs for topping Cook zucchini in salted water until tender; drain and cool. Beat eggs and mix all ingredients except butter and bread crumbs. Add cooled zucchini to the mixed ingredients and pour into a well- greased 2 quart baking dish. Top with cubes of butter and bread crumbs. Bake, uncovered in a 325 degree oven for 30 minutes.

1/3 cup chopped salted cashews Steam broccoli until tender but still crisp. Arrange broccoli on a serving platter. In a small skillet over medium heat mix in brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews and pour the sauce over the broccoli. Serve immediately.

BOUNTIFUL BROCCOLI

Broccoli Ham Roll- Ups

One of the biggest and most popular crops grown locally is broccoli. Cerutti Brothers is making room in their large broccoli operation for the big demand of organically grown broccoli by increasing the acreage of that commodity. Broccoli is filled with vitamins, low in calories and touted as a cancer fighting vegetable. With a product that can be eaten raw, steamed, roasted, stir-fried and baked there are a myriad of ways to prepare this versatile vegetable for healthy eating.

Broccoli with Garlic Butter and Cashews 1 ½ lbs. fresh broccoli, cut into bite size pieces 1/3 cup butter 1 TBSP. brown sugar 3 TBSP. soy sauce 2 tsp. white vinegar ¼ tsp. fresh ground black pepper 2 cloves garlic, minced

1 – 10 oz. pkg. frozen chopped broccoli 1 can Cream of Mushroom soup, undiluted 1 cup dry bread crumbs ¼ cup shredded cheddar cheese 1 TBSP. chopped onions 1 TBSP. diced pimentos 1/8 tsp. rubbed sage 1/8 tsp. dried rosemary, crushed Dash of pepper 12 slices fully cooked ham (can use Deli ham) Cook broccoli according to package directions; drain. In a bowl, combine soup, breadcrumbs, cheese, onion, pimientos and seasonings. Add broccoli; mix well. Spoon ¼ cup mixture onto each ham slice. Roll up and place in ungreased 13’x9’ baking dish. Cover and bake at 350 degrees for 40 minutes or until heated through. 12 servings.

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