Stone Fruit in Upcountry Maui

Stone Fruit Management outline
Stone fruits have potential for moderate production in Kula; however, several adjustments must be made to the orchard including fertilization and irrigation. It is challenging to give every tree exactly what they need because there are so many varieties on one main irrigation line. These recommendations are a generalization for all stone fruit varieties. All day sun is ideal, so thinning of the wattle forest should be priority. This leads to irrigation and mulching. Irrigation should be every seven to ten days, with increased duration prior to fruit set. Wood chips from the surrounding forest will go to good use as mulch. Weeds should be cleared 4-6 feet around trees and replaced with mulch; furthermore enhancing water retention and weed prevention. Fertilizer (10-10-10) should be applied early spring around march 1st . Pruning should be completed in the fall, with the use of specific techniques. Implementation of this plan will be labor intensive and ongoing; however, an increase of production is possible.
· Photosynthesis is the main requirement for growth and fruit production. Stone Fruits want full day sun. Thinning wattle trees from the top and bottom sides of the orchard will increase sun exposure.
· Irrigation is the second step in the process. Weeds that compete for water supply should be removed 4-6 feet from trees, and the area should be recovered with a thick mulch (woodchips) to increase water retention. Watering should be done every seven to ten days. Additional shut off valves should be installed at the beginning of each row. Certain varieties (Apples) will require water year round.
· All trees require fertile soil for maximum growth and fruit set. We should attempt to maintain a PH range 5.5-7 PH, with greater performance on the lower end of the range. Apply a 10-10-10 fertilizer in early spring, or apply a thick layer of compost early spring and fall. Fertilizer should be applied to the drip line of the trees while using caution to keep the area around the trunk clear.
· Pruning and Thinning are directly related to fruit production. Pruning should be done in the fall after final harvest. Shaping a strong tree is important, and can be accomplished by training scaffold branches. Remove all crossing branches or new vertical growth within the canopy as well as any shoots less than twelve inches long. This will increase sunlight and air flow. Topping is an important technique; consequently, keeping fruit within reach and increasing sugars. Use caution when removing old growth. Many varieties only fruit from growth more than one year old. Thinning should be done after flowering and before pit hardening. The idea is to limit the number of fruit that the tree will produce. This will promote larger healthier fruit. Thin clusters to no more than four fruits, for varieties that fruit on new growth make sure that there is only one cluster per shoot.
Increasing orchard production will be a great success for O’O farm; however, it will be costly in the form of labor. Trees are a long-term investment, if we take the right steps now, O’O will have a healthy productive orchard for years to come. Increasing direct sun will be a major project, but the reward is increased fresh fruit production. After that we can focus on our three main priorities: Irrigation, Fertilization, and Pruning. With coffee set to be a main crop at O’O, it is crucial to understand the needs of a healthy orchard!

Tropical depression Felicia ended up being a mild wind and rain event giving us a much needed 1.4 inches of rain on the 12th. The following week Guillermo’s remnants gave us even more, contributing to a monthly total of 4.6 inches; which took some pressure off irrigation and kept the dust down and topsoil in place. Just prior to Felicia’s arrival, when winds started picking up to around 35 M.P.H., the entire gardens were irrigated to prevent the dry topsoil from blowing away.

PESTS/DISEASE
Overall, the dry summer conditions have kept the mold and mildew in check. Wild jungle fowl remain our most tenacious animal pests.

SUCCESSES
Tours have remained consistent and have even grown throughout the economic downturn of the past year.

LABOR
High school “super kid” Devin Eagan has moved on to college at Humboldt. His part time shifts have been replaced with local boy Christopher Grasa who is expected to train in the kitchen to back up Sean and deliver Thursdays’ harvests.

EQUIPMENT/SUPPLIES/INFRASTRUCTURE
Equipment is being maintained but we need a lot of gas to operate the machinery.

It requires 20 - 25 man hours/week to keep the grass cut in peak season at the farm with those small residential push mowers. A commercial rider/mower could ease the burden and easily pay for itself now that the kukuya grass has established itself.

PRODUCTION
As consistent as production has been, I think it’s an opportune time to change around the menus at the restaurants so that they may incorporate more farm product. This will strengthen the farm to table connection and likely save money in food costs. There has been so little change in the menus in a very long time.


LETTUCE: We had a bad sequence from some mold which set in after the rains, so there is a temporary gap (when its dry we let the weeds grow in on mature sequences- this one got moldy after a week of wet weather). .

SPINACH: Fine.

ARUGULA: Fine.

CHARD: Good, we had to cut down.

ONIONS: Better than ever!

FENNEL: Just fine.

BEETS: Doing well.

RADISH: These “cabbages” are staples (Diakon and Waremelon varieties).

KALE: Fine.

CARROTS: Fine.
CHAYOTE: Slow to develop due to dry conditions but we have established an irrigated trellis for more permanent production.

CILANTRO: Improving.

BASIL: Still solid out in the fields.

ALL HERBS: Perhaps our biggest improvement has been made with herbs- both out in the field and in the greenhouses with consistent production of Italian flat leaf parsley, thyme, mint, lemongrass, basil, and shiso.

CITRUS: Remains consistent.

STONEFRUIT: We have spent some time researching their needs. The seasons are short for them due to limited solar radiation (being shaded by all the wattle) and irrigation must be stepped up in spring and summer. Pruning has been fine, and so has feeding every winter with general application of fertilizer. The kukuya grass presents a problem now that it is well established. See outline below.

COFFEE TREES: They are bearing good fruit and we have done several passes. The bean count is rising.

PEAS: Fine.

TOMATO: We have already started Brandywines in the greenhouses. The field varieties are trying to make a comeback, but might very well run out of time as the season passes to fall.

Today’s sizeable group trickled in one party at a time and really delved into the depths of organic and biodynamic farming with the tour guide. Local cutie Jill and friend Misty were into holistic foods, visitors Bob and Lisa Bilz had a background in organic farming from Humboldt, and there was a Chef instructor from Professional Culinary Institute in CA. who brought along her family. We heard some more superlative and very positive comments from many as they were leaving: “We missed this tour last year and it was the first thing we booked when we got here”, “We need to educate our youth on what you are doing”, “This was so Informative”….

Today we hosted an adorable mixed group of mature adults. Larry and Anita Redman are retired schoolteachers, The Swarts a fine young couple on their honeymoon, and The Hess party was auntie and uncle to Chad Melville of the famous winery in Santa Rita Hills. This group really enjoyed an exceptional tour that included hands experience making compost tea.

This was a diverse crowd ranging from children to elderly, and about half were Kamaaina. Most of the groups were on time only one couple got lost on the way. The tour started off nicely with many questions. The enthusiasm continued as the tour progressed. Everyone enjoyed harvesting asparagus, and learning about how to grow it. We made a stop and discussed our fertilization and crop rotation methods. Once we arrived at the kitchen our guests had many question for chef Sean. Touring the gardens went well with the group participating in harvesting along the way. Mostly everyone was surprised by the variety of products we grow; furthermore, many people wanted to sample products they were not familiar with. Back in the kitchen chef prepared a wonderful meal with a new approach on the tossed salad. The overall experience was enjoyable; henceforth, all of the guests left with smiles on their faces.

Nice fun group of 15 that included John Basler from I’o and his personal assistant Rafeal. John had no problem sharing the farm to table concept and his connection in it. It was a sophisticated crowd. There was the Wong family who seemed more interested in the farm operation- asking a lot of questions, and Omar and Sonia Ragland from Bend Oregon; hip on all the farm arcana, along with two other traveled and sophisticated couples who brought along a nice selection of wines. In the end, all were enthusiastic about the experience, and we even got another “this was the highlight of our vacation”!