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HARVEST WEDNESDAY, OCTOBER 31, 2018

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STANISLAUS COUNTY’S TOP CROPS OF 2017 ��5 2018 ALMOND CROP FORECAST.........................................6 SPECIALTY CROP GRANTS....................................................7 CERES AGRICULTURAL CENTER.............................................8 TURLOCK UNIFIED DISTRICT FARM......................................10 FARM TO TABLE RECIPES............................................... 12-15 PUBLISHER Hank Vander Veen EDITOR Kristina M. Hacker ART DIRECTOR Harold L. George

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County ag values hit $3.6B T

BY KRISTINA HACKER

he Stanislaus County Agricultural Report of 2017 not only highlights the impact that agriculture has on the local economy, but it also emphasizes the importance of water. According to the 2017 Agricultural Report, the value of agricultural commodities produced last year in Stanislaus County increased by 12 percent to $3.6 billion — that’s $386 million more than the 2016 report of $3.2 billion. “Although Stanislaus County produces over 230 different commodities, the top ten commodities alone represent 80 percent of the county’s total production value. When combined with all other commodities produced in our county, Stanislaus County’s agricultural value ranks higher than 20 different states’ ag values,” said Amy Lomeli of the agricultural commissioner’s office. Almonds, organic commodities, nursery, milk, walnuts and vegetables all experienced significant increases in total value in 2017. Almonds posted the largest increase at $125 million with more harvested acres and higher yields, followed by organic products at $99 million which is attributed to higher prices and more organic producers in the county. The number one crop of almonds at $1.1 billion also saw an increase of 6,000 more production acres in the county in 2017. “An increase in yield and an increase in price, almonds dominated the top ten crops in increased value and remains Stanislaus County’s number one crop,” said Richard Homer of the Stanislaus County Agricultural Commissioner’s Office. Almonds have been the county’s top crop since dethroning milk in 2013. The

dairy product has remained in second place over the past four years. Milk once again came in second place in 2017 with a value of $663 million, up from 2016’s value of $611 million. “With less than a 2 percent change in production, it was the 10 percent increase in market milk price and 8.5 percent increase in manufacturing milk price that caused the increase of the total value of milk,” said Homer. Although ranked sixth on the top crops list at $164 million, walnuts saw an increase of $29 million in 2017. “Walnuts had a slight increase in acres, a slight decrease in yield, but it was the increase of almost $500 per ton in price that caused this category to have such a large jump in value,” said Homer. Substantial decreases in the value of peaches (#10) and chickens (#3) were also noted. Harvested acres increased by more than 18,000 as plantings continued to rebound from the drought that ended in 2015. Stanislaus County Agricultural Commissioner Milton O’Haire said that recent rebounds in agricultural commodities could be short-lived, however, if the State Water Resources Control Board implements its plan to mandate 40 percent of unimpaired flows along the lower San Joaquin River and its tributaries be released to help rehabilitate the area’s native fish species. “It could be said that of the three major natural resources required to farm, water is the most important. A crop, although it might be limited, can be produced in poor soils and unfavorable weather conditions, but nothing will be grown without water,” said O’Haire to the Stanislaus County Board of Supervisors. “The development

of the irrigation systems has transformed the landscape from large acreage wheat farms into a strong agricultural based economy producing hundreds of different crops. The agricultural industry now supports over 35 percent of the jobs

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$4.4 billion in 2014, if the water supply is interrupted to the extent that is being proposed by the state water board it is likely we would never see these types of values again,” said O’Haire in his final remarks to the Board of Supervisors.

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in the county. In a sense, our economy is based on water as much as it is based on agriculture. “Agricultural values are on the rise again after several years of decline. Although we have yet to equal our all-time high of

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Record year for almond crops expected

BY KRISTINA HACKER

alifornia’s almond crop is forecast to have a bumper year, but it’s unclear if farmers will be able to find buyers for their bounty of nuts. The state’s almond production is forecast at 2.45 billion meat pounds for 2018, up 6.5 percent from May’s subjective forecast and up 7.9 percent from last year’s crop, reported the National Agricultural Statistics Service in July. The forecast is based on 1.07 million bearing acres. Production for the Nonpareil variety is forecast at 910 million meat pounds, down .8 percent from last year’s deliveries. The Nonpareil variety represents 37 percent of California’s total almond production. The 2018 California almond bloom began a few days earlier than normal. The bloom period was extended, due to cold temperatures, and lasted a few weeks. Frosts during bloom hit orchards hard, especially on the east side of the valley. Younger trees were impacted more severely than older trees. Weather during the spring was variable, leading many growers to be unsure about their 2018 crop. As temperatures warmed up in May, nuts were sizing well. Hull split sprays have just began and are expected to pick up soon. Mites have not been reported as an issue so far this year. Report of disease pressure in almonds also remains light. The average nut set per tree is 5,677, down .6 percent from 2017. The Nonpareil average nut set of 4,924 is down 13.9 percent from last year’s set of 5,717. The aver-

age kernel weight for all varieties sampled was 1.54 grams, down 1.9 percent from the 2017 average weight of 1.57 grams. The Nonpareil average kernel weight was 1.70, unchanged from last year. A total of 98.8 percent of all nuts sized were sound. Despite holding the number one spot as Stanislaus County’s top crop in 2016, almonds posted the largest value decrease, dropping $366 million from 2015 to 2016. Almonds were ranked as the top crop in 2015 as well, but with a total value of $1.3 billion. The crop dropped below the $1 billion mark with $931 million in total value in 2016, the last recorded crop value. Agricultural Inspector Richard Homer, who helped compile statistical data for the 2016 report, said that despite a recordbreaking number of almond acres in Stanislaus County in 2016, reduced prices for almond meats (a drop of $2,460 per ton), hulls (dropped from $130 to $60 per ton) and shells (dropped from $25 to $5 per ton) resulted in a drop in value for the crop. “Some companies were giving away their shells to clear their inventory,” said Homer in 2017. California farmers are also feeling the effects of new tariffs announced by China on April 2. On March 8, the Trump administration announced global steel and aluminum tariffs to protect U.S. producers, exempting many nations – but not China. The country fired back at America by levying 12 to 25 percent tariffs on $3 billion worth of American goods. The crops that will be hit the hardest include almonds, which could face an additional $28 million in duties.

Photo contributed

The state’s almond production is forecast at 2.45 billion meat pounds for 2018, up 7.9 percent from last year’s crop, reported the National Agricultural Statistics Service.

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California agriculture leads nation in funding for specialty crops

alifornia has received $22.6 million from the U.S. Department of Agriculture’s 2018 Specialty Crop Block Grant Program — the most in the country. More than $72 million was awarded nationwide. The SCBGP provides grants to state departments of agriculture to fund projects that enhance the competitiveness of specialty crops, defined as fruits, vegetables, tree nuts, dried fruits, horticulture, and nursery crops (including floriculture). CDFA will fund 83 projects, awarding grants ranging from $25,000 to $300,000, at non-profit and for-profit organizations, government entities, and colleges and universities. Selected through a competitive process, these projects focus on increasing sales of specialty crops by leveraging the California Grown identity; increasing consumption by expanding the specialty crop consumer market, improving availability, and providing nutritional education for con-

sumers; training growers to equip them for current and future challenges; and conducting research on conservation and environmental outcomes, pest control and disease, and organic and sustainable production practices. Additionally, CDFA solicited fixed-amount awards to fund projects that address the priority to assist California specialty crop growers, farmers, producers, and manufacturers in adopting the requirements of and meeting the standards for the U.S. Food and Drug Administration’s Food Safety Modernization Act. CDFA continued its partnership with the Center for Produce Safety in the evaluation and recommendation of food safety related projects. These projects represent an ongoing effort to address food safety practices and minimize outbreaks of foodborne illness with proactive research. The 2018 SCBGP project abstracts are available online at https://www.cdfa.ca.gov/grants.

Photo contributed

California has received $22.6 million from the U.S. Department of Agriculture’s 2018 Specialty Crop Block Grant Program — the most in the country.

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Freshman Jose Alvarez and his Central Valley classmates learn job skills on Thursdays and Fridays at the Ceres Ag Center.

Ceres Unified farm cultivates future ag leaders

BY DALE BUTLER

ocated behind Hidahl Elementary, the Ceres Agriculture Center— Ceres Unified School District’s 6.5-acre student farm—has grown exponentially since 2013. “We started this program six years ago,” Central Valley High School Ag teacher Ken Moncrief said. “It was a dirt lot. Now, it’s a true learning lab for both plant and animal sciences. We’re very fortunate to have this. Other school districts don’t have these opportunities.” Ceres High School and Central Valley High School pupils learn how to grow crops and care for animals at the farm. They’re in charge of planting, tending and harvesting row crops, fruits and vegetables for the district’s Child Nutrition school

lunch program. They also learn about such practices as hydroponics and pesticide-free farming. “We have 150 students that utilize the farm weekly,” Moncrief said. On Oct. 11, Juliana Diaz, Neida Delgado, Jose Alvarez and 32 other students from Kiah Featherstone’s Central Valley High School Plant & Animal Ag class installed drip irrigation systems in garden beds. Diaz and her classmates have gained valuable hands-on experience from 9 a.m. to 9:45 a.m. at the student farm every Thursday and Friday during the 2018-19 school year. “My food science teacher (Jessica Cardosa) inspired me to get more involved in Ag and FFA,” said Diaz, a senior. “I’ve WEDNESDAY, OCTOBER 31, 2018

become a better person because of it. I’m more punctual and responsible.” “It’s pretty enjoyable,” said Delgado, a freshman. “You learn more when you do the job instead of being inside a classroom. This teaches you about life. You have to be more responsible to take care of plants.” “We come out to the farm twice a week,” said Alvarez, a freshman. “We gather all the information we learn in class and apply it here. In middle school, it wasn’t hands on. We watched videos.” “We’ll have about 60 different things we’ll plant out there, including carrots, broccoli, cauliflower, kale and peas,” Moncrief said. Produce from the farm, including nectarines, pluots, peaches, plums, apricots and table grapes—is being used by the CUSD

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food service program. “We’ve sold the district $18,000 worth of fresh fruit since the start of the school year,” Moncrief said. “We’re up about $6,000 in sales from a year ago.” Completed a year ago, the student farm’s new 2,5000-square-foot swine production facility has the capacity to accommodate 50 pigs. “The kids raised their fair projects there,” Moncrief said. “It’s a state-of-an-art building. It’s environmentally-friendly.” A new 7,000-square-foot barn for dairy and beef animals should be completed by December. “We’ll raise them (sheep, goats and cows) year-round there,” Moncrief said. The student farm’s new 1,800-squarefoot greenhouse should be ready for use at

the beginning of the year. “This will give us the opportunity to start growing our own plants on-site,” Moncrief said. “We hope to have it for our spring crops this January.” CUSD has been able to make improvement to its student farm thanks to the Career Technical Education Incentive Grant (CTEIG) program. “We’ve received over $1 million in state grants over the last three years,” Moncrief said. “This money is intended to develop or expand CTE programs.” The district had three students do internships with a local employer this past summer. “We’ve developed a strong partnership with Gallo and other companies,” Moncrief said. “They want our kids bad.” Moncrief led construction of the Ceres Ag Center. The district provided land, which has a value of $100,000, for the farm and assistance in financing for a tractor that cost $25,000. “The whole point of this facility is to give students hands-on experience in Ag,” Moncrief said. “That’s how I learned when I went to Cal Poly.” “I didn’t know they had an actual farm,” Alvarez said. “I found out the first day of class. You learn better when it’s hands on. If I want a job in Ag, I’ll have experience.” Courier editor Jeff Benziger contributed to this report.

Central Valley agriculture teacher Ken Moncrief gets an update from Richard Townsend Construction workers at the site of the Ceres Unified School District student farm’s new 7,000-square-foot barn for dairy and beef animals. The facility should be ready for use in December.

Students from Kiah Featherstone’s Central Valley High School Plant & Animal Agriculture class installed drip irrigation systems in garden beds at the Ceres Ag Center on Oct. 11. Pictured from right to left: Featherstone, senior Juliana Diaz and freshman Neida Delgado.

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Turlock High School FFA members Taylor and Trey Nunes show off their heifers, Babe and Sheila, at the TUSD Farm in June. ANGELINA MARTIN/The Journal

Turlock Unified farm a thriving educational hub

BY ANGELINA MARTIN

unningham Elementary School student Carlos Galvan said he wasn’t quite sure where the fruits and vegetables he often finds on his dinner plate came from before his campus adopted a school-wide focus on agriculture, but now thanks to time spent on the Turlock Unified School District Farm, the sixth grader is well-versed in all things farming. “We’re out here learning about the process of being a farmer, which is important because we want to know how to grow things,” Galvan said. “It’s cool to see where food comes from, because I didn’t really have any idea before. I thought it came from a bottle.” Irrigation is a major part of the farming process, and in September, Galvan and his 4th, 5th and 6th grade schoolmates were able to experience firsthand what it takes to produce food thanks to a day on the farm with Laura Brem, TUSD’s coordinator of Applied Horticulture and Environmental Studies. “We live in the Central Valley and there are so many jobs available in our ag community,” Brem said, emphasizing the importance of exposing students to agriculture at a young age. “A lot of people think working in ag means field labor, but we

have some of the best colleges around here with amazing ag programs.” The District Farm was created with the idea of connecting students to potential future career paths, Brem said, and learning about different types of irrigation at the farm could spark in an interest in a variety of occupations for the Cunningham students. “We want to tie it back to careers, whether it is that they want to be a landscaper or a civil engineer,” Brem said. Cunningham students learned about all aspects of irrigation, from flooding fields to drip systems, and even learned how sprinklers work. Brem takes care to relate everything learned on the farm to standards that need to be met in the classroom, like social studies, literacy and more. “There are three different grade levels here, so for one class we related it back to the ancient Egyptians and their irrigation methods, and in another we talked about the Aztecs and the Inca because they used other types of watering systems. In the fourth grade class we talked about California’s watering systems,” Brem said. “We’re trying to encompass all of that, but we also wanted it to be a learning lab.” After their hands-on learning lab activity, Cunningham students returned to the farm in the following weeks to build WEDNESDAY, OCTOBER 31, 2018

TUSD farm instructor Laura Brem teaches a group of students about sprinklers and how they are used for irrigating. ANGELINA MARTIN/The Journal

their own irrigation system, then presented what they learned to their parents. It’s moments like these, Brem said, that allow what began as a simple farm to connect all aspects of learning under the large umbrella of agriculture. “Even though we’re out here, and it’s

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fun, it isn’t just, ‘Okay, let’s all run around the farm.’ I want their education to be tied to it, and I want it to support what’s going on in the classroom,” she said. “This is something that’s ongoing and we’re creating entire units around it.” Since TUSD acquired land for the farm

in 2013, it has grown to serve as an agricultural education hub for TK-12 schools throughout the district. Every first grader throughout TUSD will visit the farm at some point this school year, Brem said, and high school culinary arts students come out to the property once a week to pick fruits and vegetables, taking them back to campus to create treats like peach scones and salsa. Earlier in September, the Turlock Junior High School garden club harvested pumpkins and the high schools’ farm management classes are on the site four times a week. “It’s a rotating door — it doesn’t matter if it’s 4th, 5th or 6th grade or if it’s juniors and seniors in high school. The farm is available for everyone,” Brem said. “It’s like a school campus now, and it’s being utilized for that dream of seeing kids run around out here.” While the Turlock Unified School District Farm has served as a place of learning, growing and opportunity for students of all ages this school year, the community recently had its own chance to join in on the fun thanks to

the first annual Harvest Festival, which was held at the farm on Oct. 13. The district invited students, staff, faculty, families and other Turlockers to the District Farm for the first-ever public event at the site, allow them to experience firsthand the wonders of TUSD agriculture, from picking out student-grown pumpkins to snacking on sweet treats created by students from crop-harvested goods. “A lot of people we’ve talked to say that they’ve driven right down Taylor Road and didn’t even realize the farm was there,” Brem said. “We want them to come see the farm and see where their kiddos are going on school visits.” The afternoon event featured pumpkin and almond-flavored snacks handcrafted culinary arts students, Brem said, and attendees picked pumpkins that were planted by students earlier this year. “We want as many people in our community to have access to the farm as possible,” Brem said.

ANGELINA MARTIN/The Journal

Cunningham students look at the variety of vegetables grown on the TUSD farm.

DID YOU KNOW? FA R M TO S C H O O L I N T U S D October is National Farm to School Month and the TUSD Farm is excited to participate by providing a single serving snack of almonds, grown at our farm, to every student in the District! After the almonds were harvested in August, they were taken to a huller and then on to a processor where they were pasteurized and made ready for consumption. From there, they were dropped off at the TUSD Child Nutrition Education Center for packaging. The almonds will be delivered to every school site for students to try the last week in October. It is fun to see “Farm to School” in action!

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BY KRISTINA HACKER Turlock Journal

he “farm to table” movement has swept the country over the past several years with more consumers paying attention to where their food is grown and opting for locally-sourced products when available. Here in the 209, farm to table is a way of life. More than half of the country’s vegetables, fruits and nuts are grown in California and the Central Valley is the state’s agricultural hub, producing over 360 products. The 209 Magazine editorial team — along with the help of The Boathouse at River Islands Executive Chef Justin Hacker — put together a dinner menu using locally-produced ingredients. We hope that this menu will inspire your next dinner party or family get together.

Bon appétit !

All of the fresh vegetables used in these recipes came from farmers markets in the 209. Here is a list of farmers markets open through the month of October.

HERB CRUSTED ROAST BEEF

Serving 6-8 3 -4 lbs Orvis Beef Rib Eye Roast 1 tbsp Kosher Salt 1 tbsp Coarse Ground Black Pepper 1 tbsp Dry Thyme 1 tbsp Dry Oregano 1 tbsp Granulated Onion 3 tbsp Athena’s Gift Leccino Extra Virgin Olive Oil 5 Cloves Fresh Garlic 8 Sprigs Fresh Rosemary Directions: Preheat oven to 350 degrees. Place roast on a sheet tray, slice five small holes in to of meat. Then shove fresh garlic into each hole. Combine all dry herbs with olive oil mixing well. Then rub meat with mixture. Let meat rest at room temp for one hour. Place in preheated oven for one hour checking temp every 15 mins after until internal temperature comes to 115 degrees. Bring out of oven and let rest before serving. Garnish with fresh rosemary. *Serve with McMannis Family Vineyards’ Cabernet Sauvignon

Merced Certified Farmers’ Market 16th and Canal streets Merced 8 a.m. to noon Saturdays year-round

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Modesto Certified Farmers’ Market 16th Street between H and I streets, Modesto 8 a.m. to 1 p.m. Thursdays and Saturdays through Nov. 17

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San Joaquin Farmers Market Tracy 10th Street between B St. and Central Ave., Tracy 8 a.m. to 1 p.m. Saturdays through Nov. 17 Stockton 4994 Claremont Ave., Stockton 8 a.m. to 1 p.m. Sundays year-round

ROASTED SWEET POTATOES Serving 6-8 5 Large Livingston Sweet Potatoes, peeled and cubed 2 tbsp Kosher Salt 2 tbsp Course Ground Black Pepper 2-4 tbsp Athena’s Gift Leccino Extra Virgin Olive Oil 1 bunch Fresh Italian Parsley, chopped Directions: Preheat oven 350 degrees. Peel all potatoes making sure to submerge in warm water so they don’t turn brown. Cut into one-inch cubes. Repeat the warm water once cubed. Drain potatoes of water. Place in bowl. Toss with salt, pepper and olive oil. Place on a sheet tray and bake for 1 hour or until lightly browned in color. Place in serving dish and garnish with Italian parsley. Serve immediately.

SAUTÉED GREEN BEANS WITH ALMONDS AND POMEGRANATES Serving 6-8 1 splash Athena’s Gift Leccino Extra Virgin Olive Oil 4 lbs Fresh Green Beans 1 pinch Kosher Salt 1 pinch Course Ground Black Pepper 6 oz Stewart & Jasper Sliced Almonds 6 oz Seeds from Arya Farms Pomegranates 1 splash McMannis Family Vineyards Chardonnay Directions: Start with a pot of boiling water to blanch green beans. Place green beans in boiling water then bring back to a boil. Remove green beans once they come to a boil. Immediately cool with running water and ice. Heat a sauté pan with olive oil. Place green beans in hot pan and sauté. Hit with salt and pepper, heating for about another minute. Splash in white wine (caution: may flame up). Place green beans in serving dish, then top with sliced almonds and pomegranate seeds. Serve Immediately.

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CORN CHOWDER Serving 10-12 1 Large Yellow Onion, diced 1 cup Celery, diced 1 lb Chopped Bacon, raw 6 oz Athena’s Gift Leccino Extra Virgin Olive Oil 1 tbs Ground Black Pepper 1 tbs Dried Oregano 1 tbs Dried Thyme 1 tbs Kosher salt 1 tbs Fresh Garlic from Pioneer Farming 2 cups McMannis Family Vineyards Chardonnay 1 cup Flour ½ gallon Vegetable broth ½ gallon Heavy cream 10 Red Potatoes, diced 2 lbs Corn, off the cob 1 splash Worcestershire 1 splash Hot sauce 1 bunch Fresh Parsley

Directions: In a large pot, heat the olive oil and render bacon. Add diced onion and celery, until translucent. Add in all spices. Heat for 1 minute, constantly stirring. Add in wine and bring to a boil. Once at a boil, add in flour.

Continue stirring until all flour is absorbed. Cook for 4 minutes. Add in vegetable broth, constantly stirring and until soup is thickened. Add in potatoes while stirring. Add heavy cream. Cook for 20 minutes or until

HOMEMADE PUMPKIN ICE CREAM Serving 10-12 1 cup Heavy Cream 3 cups Pumpkin Spice Nutcher Milk 1 cup Sugar 3 tbsp Vanilla Extract 8 Gemperle Farms Egg Yolks 12 - 24 Resendiz Farms’ Famous Pie Squares 4 oz Golden Comb Honey Directions: In a medium size pot mix heavy cream and milk, bring to a slight boil the remove from heat, stirring frequently.

While milk mix is heating combine sugar and egg yolks in a mixing bowl. Mix eggs and sugar until the mix turns a light yellow. Add in vanilla extract to milk mix. Slowly add warm milk mix to whipped egg mix. Be sure to slowly mix together (temper) so the eggs don’t become scrambled. Cool for 4-6 hours. In an electric ice cream churner pour mixture into bin. Mix till machine stops and ice cream is done. Remove from bin and place in a container to freeze. Serve with pie squares. Finish with a drizzle of honey.

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potatoes are tender on low to medium heat, stirring every few minutes. Once potatoes are tender, add in corn, Worcestershire and hot sauce. Stir until desired temperature. Serve hot, garnish with parsley.

BLOOD ORANGE SALAD Serving 8-10 1 Bag Spring Mix, Organic 8 oz Candied Walnuts 8 oz Nicolau Farms Goat Feta, Crumbled 8 oz Roasted seeds of a Kakai Pumpkin from RAM Farms 8 oz Blood Orange Vinaigrette Directions: In a large mixing bowl toss spring mix with vinaigrette. Top with remaining ingredients. Serve chilled or immediately. Roasted Pumpkin Seeds 1½ cups Raw, whole seeds of a Kakai Pumpkin from RAM Farms 1 tsp Athena’s Gift Leccino Extra Virgin Olive Oil 1 pinch Salt Directions: Preheat oven to 300 degrees. Toss seeds in a bowl with the olive oil and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. Blood Orange Vinaigrette Yields 4 Cups 1 Cup Blood Orange Juice ½ Tsp Salt ½ Tsp Ground Black Pepper ¼ Cup Fresh Shallots 1 Clove Garlic from Pioneer Farming 3 Cups Athena’s Gift Leccino Extra Virgin Olive Oil Directions: In a blender combine all ingredients except for the olive oil. Once all ingredients are mix while on low slowly pour olive oil in to emulsify. Then once all is mixed turn off the blender and chill overnight for best results.

Candied Walnuts 8 oz Riverdance Farms Walnuts ¼ Cup Brown Sugar ¼ Cup Water 1 Tbsp Vanilla Extract ¼ Cup Brown Sugar, for tossing Directions: Preheat oven 350 degrees. In a sauce pot boil the first brown sugar, water and vanilla together. Toss nuts in boiled mixture. Soak for 5 mins then drain. Immediately after draining toss in remaining brown sugar, making sure the nuts are evenly coated. Place nuts on sheet tray and bake for 10 mins. Once done let cool on sheet tray. Break off nuts on sheet tray.

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