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”!

Full house of 28 (25 adults + 3 kids). We had local repeaters John and Jane Ferrante from Kahului who seem to drop by whenever they have mainlander friends visiting that they want to share a unique Maui experience. We’re here for you- it feels like your part of the family! Their friends were Skip and Marianne Granger of Starry Night Winery in Carneros. Oddly, none of our guests today had been to the markets, so we talked up the restaurants and aina gourmet. The Kiera Regan party, who has affiliations with the Santa Fe Cantina in Lahaina Center, were referred to us by proprietor Patrick Silva (who happened to be a fellow judge in the 2007 Iron Chef competition at the farm). The George Good family from Boulder CO. lingered to let us know how much they appreciated the entire experience because it was so informative and the food so good. For such a large group it seemed to go fairly easy- having chef on premise for the entire event really helps.

Tour cancelled due to rain. Only second time this year.

Laura and Megan were here to get one last Maui activity in before flying back home to the mainland- leaving abruptly to do so with a half finished Sheraton label sparkling wine behind. Two other couples rounded out today’s small group of 6. Deb and Ken Primos from Mississippi were accomplished home gardeners who are also committed to being organic, and expressed a high degree of interest in the tour. Then there was Andy Asher: a robust, animated personality who really livened things up. The somewhat abbreviated tour covered all bases without shortcuts. It was tailored perfectly for the small group whom all expressed enthusiastic appreciated when departing.

Healthy mixed group of 22 that were predominately mature couples, the Cotter family being the exception with two teenage girls, and Ms. Tsang who brought a teenage girl. Very nice comprehensive well balanced tour that covered all the essential points with good interest and cohesion. At the lunch table they ate a lot of food, which included Sunanda’s vegan fare, and lingered with lively conversation. Chef had to leave early again so the staff pitched in to help clean up.

PRODUCTION FOR JULY:

LETTUCE: Fine.

CABBAGE: Fine.

SPINACH: Doing well.

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.

CILANTRO: Inconsistent germination on young seed beds, but improving.

BASIL: “Goin off” out in the field this summer.

ALL HERBS: Permanent beds of Italian flat leaf parsley, thyme, and mint have been established out in the fields. Ample amounts of the less used herbs have also been established- along with the kitchen culinary and medicinal herb garden that includes Bee Balm, Anise Hyssop, Epazote, Shiso, Dill, Thyme, etc.

CITRUS: Remains consistent.

STONEFRUIT: They have stopped fruiting. The seasons are short for them due to limited solar radiation (being shaded by all the wattle). The fig trees are showing fruit and are given extra irrigation with the hose.

COFFEE TREES: Better than ever- they have just been pruned and “impact sprayed" to clean the trees. They are bearing good fruit and we have commenced harvesting.

PEAS: Fine.

TOMATO: We got burned this summer out in the fields with tomatoes due to the 12 consecutive days of damp and misty weather in late May. Most died back and have yet to recover.

New mission statement? Our purpose at O’o farm is to create a “buzz” about our unique vertically integrated “farm to table” operation. Through social networking, our guests will come to the farm to learn about cooking, gardening, organic farming, composting, and recycling, enjoying a one of a kind Maui experience. We hope to attract environmentally conscious individuals and groups, foodies and farmers alike. Search Engine Optimization and word of mouth, along with a prominent local profile will help us to attain this. Our niche market will be the organic farm to table movement. By living in and for the seasons, and for the days treasure utilizing sustainable practices, we will preserve our local resources and enhance lives everywhere.

Another busy tour! Today’s group was very nice; with the Tomakin family little girls who were so excited to pick carrots- their youthful enthusiasm rubbing off on the group. Courtney from the Upcountry Sustainability Group brought along her visiting father, and long time resident Melissa McCoy of McCoy travel came with her friend Susan. Lovely ambiance today: some information sharing, some family time, lively conversation, wine, and a lot of good old fashioned fun. Oh, there were more employees; this time Mary (Pacifico) and Ania (Io) were in attendance.

Maxed out tour of 27. These big groups can be a handful- today’s was no exception. Three ladies needed shuttling up and down. Two parties arrived way late, and the group fragmented going off nilly willy. That’s ok though, as it seems more and more people are just happy to be here and to commune at the “absolute best table on Maui”. The educational aspect of the tour will always be there for those who want it. We had new Pacifico employees Tanya, Lyndsay, and Hanna. Lyndsay even helped shuttle up a couple of guests. Plus, the girls showed well for the company and made an impression that I think enticed everyone to go down and check out the restaurants.

July roundup

The Climate Prediction Center at the National Oceanic and Atmospheric Administration (NOAA) indicated conditions are favorable for another El Nino cycle (which occurs every 3 to 5 years) and ongoing drought conditions. The Maui Department of Water Supply has recently declared a drought watch where residents and businesses are asked to voluntarily reduce water consumption by 5 percent. A drought warning would require a mandatory cut of 10 percent.

PESTS/DISEASE
Fortunately there is not much to report on this front- we have tuned in to the local population of insects and have learned to control them with expert timing of mild interventions that encourage beneficial (predatory) insects and discourage the pests. Or, if the pests are too much of a problem, we don’t grow anything they like. Lucky for us, the dry conditions inhibit our main issue: mold and mildew.

OTHER CHALLENGES
Keeping up with all the landscaping, especially during the summer. The amount of labor required doing this doubles during summer months.

The dry conditions are challenging to young seed beds.

SUCCESSES
Production is on a roll and at an all time high.

We have been very resourceful with an imperfect irrigation system during these trying (dry) times.

The home lawn mowers cant handle the farm terroir- its too rough on them. The $20 yard sale mower leaks oil and has poor compression; the red mower’s blade flew off and is going to the shop, leaving only the yellow one which is taking a beating.

Liked the format today in which guests were invited directly to the picnic grounds and one long gathering tour followed. This actually saved time. Today’s crowd was all couples, a nice mix, including return guest Keith Rubenson and wife as well as kamaaina Annel Kanekoa. Juan and Amy from L.A. made me nostalgic, and Juan was very kind and generous with the libations. Got a nice comment from a mother daughter pair about how educational the tour was. Very nice crowd today!

Big group of 22 that was dominated by two large families. The elderly required transportation to and fro, and the teenagers and little girl ran wild in the gardens and helped themselves to everything. When the group first arrived in the picnic grounds for pastries and cider, they all sat down at the picnic table and were expecting lunch to be served right then and there! Chef Sean had to encourage them to get out for the rest of the tour. There was very little order and cohesion to today’s tour- it was a free for all.

Upcountry Sustainability

in keeping with its core values of health, local conservation, and education, O'o Farm was the anchor host for the upcountry sustainability group's inaugural farm tour series on saturday july 18. modeled after the south maui sustainability group, upcountry sustainability group is a volunteer community outreach group that seeks to share information and awareness in all topics related to sustainability.
a charter group of 21 members enjoyed a brown bag lunch and free farm tour conducted by oo farm manager richard clark. members were there to learn and share information regarding organic and biodynamic farming.

We were the anchor host today to the new Upcountry Sustainability Group’s inaugural farm tour series. 21 members (all upcountry residents) toured three farms today culminating in a brown bag lunch and farm tour at O’o. We met locals who share a passionate in all sustainable related topics. Ashlie McLean is involved with the Haliimaile Community Gardens and is focused on local organic foods as well as establishing a “Slow Food” chapter on Maui. Health “guide-ess” Laurel white offers retreats oriented to well being and health. Filming and interviewing took place for the groups web page and possibly Akaku T.V.

This was a large cumbersome group -typical of all groups this size, they broke up into factions, so not everyone got the full experience. In addition there were a lot of photographs being taken-lots of pictures were being taken of the kitchen facility. There was a friend of Chef James, and he wanted to know as much as possible about farming so he could apply it at his place on Omaopio. We did manage to create some engaging and informative discourse about matters from soil fertility and health foods with the likes of culinary artist and return guest Ann Marie Burtell.

Fun little group of 15 today that included return guests Francisco Montes; a local Kula land owner who raises chickens and has started farming. All other guests were visitors and none had yet been to our restaurants, which is unusual. There were two parties of lovely ladies and a couple older couples who all shared stories from onion sandwiches to “depression food” that added to the farm tour experience (depression food was about what people ate during the great depression). There was ample interest in our farming practices, particularly cover cropping today. Nice overall balance to the tour today between learning, having fun, and sharing stories.

Another solid tour with lots of nice folk and some more families: 20 persons total. Ellen Darden’s family has a daughter Sydney who was inspired to study sustainable agriculture after study abroad in the Himalayas, and the Goldbergs had their son Beau with them- whose enthusiasm seemed to infect the group as a whole. It’s all good! It’s nice to see such raw, unabashed enthusiasm. The family from Texas included two teenage boys and one wanted be macho by eating the hot lemon chili peppers raw, right on the spot, and did so holding a straight face. Angela Hildre came with two young daughters who were very well behaved. We have adjusted the tour for the summer season to proceed down the path from the parking lot making coffee the first stop followed by the asparagus. On harvest days (as today), we make a point of stopping by where the harvest is being staged to showcase what is being packaged for the restaurants to receive that afternoon. It’s a nice way see the crux of our operation

Lots of shuffling around at first. There was a no show, which is rare, and a lost guest who cancelled. There were two absolutely lovely families that that gave the tour a special feeling, and two couples adding a nice bit of nuance. We met Olinda farmers Ed Baldwin and wife, who have 27 acres at 4,000 ft elevation, and they shared a lot of valuable first hand experience with the tour guide and group. Of all the farmers who have visited, their farm seems to have the most in common with our own; except they have animals (chickens, goat, donkey) and they have done well selling eggs. The Toni Silvera couple also added sparkle to the group with a nice fun disposition. Ditto for the Jo Regan party. It all added up to a very pleasant group and tour. It was especially nice to have met the Baldwins.

Chef spent a lot of time with today’s small party of 4. They consisted of a nice young couple currently living in L.A. and two gentlemen partners. There was a third couple that showed up without a reservation but decided not to tour. The tour guide spent ½ hour or so with the group while chef was cooking and covered all the basic tenets of our farm operation. The group was not short changed in any manner- in fact these smaller groups usually get extra special treatment. Today we invited them for an espresso after lunch. They seemed to have genuinely enjoyed their tour experience and were encouraged to visit the restaurants, as they had not yet been.

PRODUCTION
New products that are making it to the markets this summer season include Parsnips (long requested by chef), Shiso, “Maxibel” haricot verts, heirloom Oxheart carrots (introduced from France in the 1840’s), Lemon Cucumbers, Japanese “Uchiki Kuri” squash, Green Tint escalloped summer squash, Celeriac, purple Kohlrabi, purple Tomatillo, “Invento” purple Cabbage, and Sorrel.


LETTUCE: Our original method of production is producing good results.

CABBAGE: Up in the air. Pacifico seems to no longer need. We are forging ahead with Tat Soi, which can be used fresh in salads, and are trying a new purple variety.

SPINACH: Doing well.

ARUGULA: Just fine.

CHARD: Currently over producing.

ONIONS: White Bunching Onions are in production, as are Leeks, and Maui onions.

FENNEL: Just fine.

BEETS: Doing well. Trying some new varieties: a red “Merlin” and new golden variety.

RADISH: Going for parsnips now too.

KALE: We are expanding our repertoire of this “super food” adding the purple flowering to the blue and red already in production. Kale has become a major new crop.

CARROTS: Fine.

CHAYOTE: This versatile squash is now in season.

CILANTRO: We’ve been a little short due to a poor sequence in the new G block.

BASIL: Field plants are starting to produce.

ALL HERBS: We have small supplies of many herbs (chervil, lovage, terragon, dill, and sage) the chefs might be interested in, a medium supply of shiso, mint, basil, thyme, and parsley, and plenty of rosemary and oregano.

CITRUS: Remain consistent.

STONEFRUIT: Nice big peaches and nectarines this season, but very little plums pears, and figs. Apples are very consistent.

COFFEE TREES: Greenhouse seedlings are being potted and staged. They will need to be 12 to 18 inches high before planting out in the field (at least a year old).

PEAS: Fine.

EGGPLANT: Sticking with the Italian heirloom “Rosa Bianca” variety.

TOMATO: The early outs in the field took a hit with the 12 days of misty weather in mid May. Some are recovering. We are relying on tomatoes from out in the field but have kept the yellow ones in the small greenhouse as back up.



There’s been a lot of discussion about the farm to table concept we have not only created on Maui, but are perfecting. We have spearheaded this movement in Hawaii and still maintain that leadership…and with both hands on the wheel. However, primary to the concept of “farm to table” is the European (French) manner or style of devising the menu around what is available locally, whether you own it or not- and this is where we can improve.

“Think globally, eat locally” is a fine concept.

“Keeping it natural, keeping it real”

“Enrich your soul with a connection to the land. Become hunters and gatherers of a sort again, living in and for the seasons, and for the day’s treasures. Let the spirit fill you, surrounded in peace, well being, and the fellowship and communion of your dining companions at the absolute best table on Maui”.

“Its so rewarding to see our product reaching elevated forms of expression and flavor. There is a real sense of being a part of something unique amongst the staff, who have grown accustom to seeing on the dinner plates something they harvested earlier in the day”.

“O’o Farm is a place of serene beauty in the unique and pristine upcountry Maui environment where a spiritual connection to the land can be found and where sustenance is offered to enrich the mind, body, and soul”.

“Preserving local resources, enhancing lives everywhere”

May is the month were we focused on production in anticipation of the seasonal peak that follows in June, July, and August in “normal” years- remember last years summer season was very short (1 month and 3 days). ‘Seasonality’ is a term that describes a concept that must be lived to understand. That is why I consider the farm slogan to be “living in and for the seasons, and for the days treasures”. Tomorrow is promised to no one…nor is the promise that every summer will be warm, long, and fruitful. All we can do is prepare for the best possible scenario and be resilient and resourceful and clever enough to play effectively the hand that is dealt to us. This year, May started out cool with an extended period of vog that began on the 13th. There was a nice bit of precipitation at months end giving 2.4 inches for the month- very average in Waipoli. The dust bowl days of June then set in with very hot cloudless sunny days that put a premium on irrigation. June ended very dry with only 0.4 inches of rain for the month. The season of stone fruits proceeded to run its course with smaller amounts of larger nectarine and peaches. Variety out in the gardens is unprecedented with never before seen items and more of them. The green houses are winding down and being readied for mid summers change over as most all items can be grown out in the fields now. We are now entering the “dog days” of summer where the dog star Sirius (brightest star in the sky) can be seen rising just before dawn.

This was a wonderful tour, with friendly guests and lots of questions. Most of the guests arrived on time; however one group got lost. They stated that their directions were very confusing. We started the tour on time, and the stragglers caught up with us shortly. Most of the guests were gardeners themselves and had many questions about our methods. We discussed various gardening techniques. Many were also surprised to hear about our different growing seasons in Kula- most guests assumed that we have a year round growing season for everything. The group was very excited to pick vegetables for lunch, so they all had a part in harvesting spinach, beans, and peas. Lunch was on time and wonderful as usual; furthermore our guests laughed and enjoyed several bottles of wine. Before departing most of the groups purchased some retail items, the hot items were coffee and spice rub. One of the gentleman suggested we serve our coffee in the morning, so people could get a taste of what they are buying. The entire tour offered many thanks and left smiling.

Makawao Paint Out

Tuesday July 30. Makawao Paint Out Invitational. 21 “plein air” artists converged on O’o Farm as part of Viewpoints Gallery summer festival, in which several venues were chosen for the artists to depict. This unique event was open to the public, who were invited to interact with the artists while enjoying the farm venue with concessions and a produce sale. There was a light public turnout, say around 30, from 9am to 3pm, but there seemed to be high interests in organic produce sales. The event especially gave us our first experience selling produce to the public. Judging even from this limited experience, it seems there is great potential for on site produce and retail sales, or perhaps establishing a local C.S.A.

Thursday June 25. Idyllic group of farm guests on a beautiful and calm upcountry day. There were 13 people total, all first timers. Leslie Gandy had a husband and two pre teen boys who begrudgingly came along, yet, after discovering a wild clutch of Francolin Quail eggs, along with some wild chicken eggs, and handling a Jackson chameleon or two, this family was in heaven. All the guests were very interested in our operation and we made an extra special effort to accommodate this sweet and lovely group, allowing them to pick and eat anything they like- and this time of the year that includes lemon cuxs, haricot verts, heirloom tomatoes, sorrel, leeks, Maui onion, and various fruits. There was a honeymoon couple (the Barretts) and an anniversary (John and Emily Davignon- who have a winery in Carlton, the Willamette, and grew up on an organic farm), as well as a pair of twins birthday (Gifford), so there was a celebratory mood amongst the group- and they all reveled in each others company at the absolute best table on Maui. Right after everyone left, it started raining, which was a blessing!

PESTS/DISEASE
Fortunately there is not much to report on this front- certainly nothing serious except for those wild chickens. Several clutches were found, including a 9 egg clutch, which was eaten with a pork butt and enjoyed immensely.

OTHER CHALLENGES
Keeping up with all the landscaping.

SUCCESSES
Production. We have been executing a string of record harvests all summer long.

It has always been taken for granted, but same day delivery. On Sunday June 21, a fire in Maalaea prevented immediate delivery, forcing the farm manager to stage the valuable harvest till 12:30 am the next day, when the roads cleared and delivery was made to the restaurant at 1:30am.

LABOR
Labor has been very consistent and is being taxed with seasonal chores that revolve around production and landscaping.

EQUIPMENT/SUPPLIES/INFRASTRUCTURE
Several projects that have been started but have yet to be completed are…
1. Citrus tree artificial mulching, irrigation, and fertilizer vents.
2. New coffee tree plantings with irrigation.
3. Farm Kiosk for retail and produce sales.
4. Retail shop and storage adjacent to picnic grounds.
5. Parking shed for tractors and diesel fuel adjacent to greenhouses.
6. Clearing of Wattle in strategic locations.
7. Farm product development.

While all are not critical, some are becoming so (#6) and many will eventually help to maximize the farm potential.

Wednesday June 24. Today’s rather large group of 27 was fun and included many repeat guests. Vicky and Mike Smith from Jersey were back for the 3rd time, and local girl Annaliese Webber was back with her parents from Seattle. After starting the tour and explaining our markets, up pulled Aina girls Kelly Sullivan and Jaime Olson with guests. They were introduced to the group and briefly spieled the Aina Gourmet. As is typical of larger groups, this one fragmented more and more as the tour progressed, with less than half the group finishing up the gathering tour. Chef Sean was entertaining many in the kitchen today- more than I have ever seen before. All were lively and content at the lunch table except for the few who elected to eat lunch on the picnic grass near the kitchen line.

Thursday June 18. A very peculiar tour in that all six parties (total of 10 people) showed up late and staggered in waves- so there were many interruptions. On top of that, it was an eccentric group, with repeaters from Ohio and two sets of local ladies. Pomai from the Lavender farm came with a friend and there was some who seemed to want to explore every nook and cranny of the farm. For such a small group it was pretty fragmented, with each sort of self touring and going about their own way. Interest seemed high amongst this very spirited group.

Wednesday June 17. It was Sunanda’s first tour so we all helped out, and as the tours have been progressing, everyone was involved and participating. Our tour guests get to meet the whole family and our combined synergistic input. Sunanda is perhaps the most experienced gardener/farmer in the group; having grown up on a farm in Fiji, plus she is dedicated to the craft and has a lot of information to share. It worked out great, but she was challenged. First, the tour swelled from 13 to 18 with two last minute reservations. Then there was a walk in who had dined at the restaurant and called for a reservation, but were not accommodated - so they just showed up. For Sunanda, this was a lot to keep track of, all the while organizing the parking situation, which can be nightmarish if the first couple of cars mess it up. Actually today a senior couple needed help with the rental car lights that would not turn off. Once the tour got under way she held her own quite handily. The group included our first three-peat party and were as a whole lively and inquisitive.

Thursday June 11. We had a large tour of 21, including return guests and two kamaina groups. One of the guests had a broken foot, so Sean escorted her to the picnic area as the tour made it’s way through the orchard. We had two young families as well as a retired group of nine. One of the families won a gift certificate at the Aina Gourmet grand opening. They stated the grand opening was excellent, and they were extremely excited when they won the raffle. The other kamaina group was a couple of local school teachers from Haliimaile. They are members of the Kula fields produce delivery service; therefore they are very interested in local agricultural practices. Overall this group was very active in asking questions and participated in harvesting salad greens for lunch. The meal was fabulous, and Chef Sean even tried out our newest product Sorrel.

Wednesday June 10 Today’s tour was very pleasant; with this small group we took an extensive look into the practices of O’O Farm. There were three couples and one local gentleman from Kula. All of the guests arrived on time and eager to see the farm. The group enjoyed the orchards, stopping to smell the flowers. The local gentleman had many questions, for he is attempting to start a large garden at his home. While enjoying cider the guests asked Sean many questions about his background and cooking style. In the gardens everyone was delighted by the variety of vegetables, eager to sample a few. One of the guests could not believe a staff of five produces so much. After the tour the group enjoyed an excellent lunch prepared by chef Sean. The guests lingered for a while after lunch just absorbing the pleasant environment.

Thursday June 4. Smallish but very sweet group if 12 with two families and a large Texas contingent. They were all happy to let the tour guide do the talking and mustered a few question by tours end. Today was special because Joe from Pacifico was our farm chef and put together quite a nice lunch menu under the guidelines given- a little more elaborate than need be but very much appreciated by our guests. Joe was also able to strike up a repertoire with the group and needed very little assistance from the tour guide. Altogether, a great first effort by Joe!

Wednesday June 3. Rather large and cumbersome group of 25 + 1 today, maybe because we tried a new tour format with pastries and cider in the parking area and a new (longer) tour route. Certainly the parking situation with 12 cars took some careful coordinating with everyone coming in at the same time. The crowd was nice: quiet at the outset, but as the tour progressed more engaging. We had VIPs (and former employees) Sara and Stevo- Sara now a Ritz concierge, and it was sure nice to have Aina Gourmet employees Ernie and newly promoted manager Shane. Everyone brought wine and the lunch table became very convivial for the duration of the meal with many lingering a long time. Also got some local inquiries for consultation, where a gentlemen asked if we were available to visit his property in Haiku and help him get started establishing a farm.

Thursday May 28. Always bring your “A” game, no matter what. Today looked to be very quiet with only 6 reservations, but included a site inspection with our own Marilyn hosting Trafalgar Tours who are considering regularly scheduled specialty tours of the farm beginning April 2010. As has been the case for the past week, the weather was foggy, misty, and soggy. We were carrying on as usual when two unexpected guests showed up right before11:00 am (when everyone was converging in the kitchen area for pastries and cider). Turns out it was the State Health Department and U.H. Manoa Department of Human Nutrition, Food and Animal Sciences. They injected themselves right into the middle of the tour- talking with the chef and the tour guide out in the field, even our harvest workers and were accommodated by all. The two ladies addressed many topics and expressed many concerns- mainly about washing and prepping garden produce as it relates to Noro Virus and Rat Lung Worm. The Chef did a great job detailing the farm lunch operation to them. As for the rest of the group, it was a lively pair of couples who really got into the tour and elevated the discussion to include topics like the soil food web, health and nutrition, composting, vegan and vegetarianism. Super nice local couple (young empty-nesters); along with preppy West Coast visitors, and Keith from Trafalgar tours were in the gathering group. It was pure money when Brad Dranka from yesterday’s tour stopped by to recoup some lost keys and mid way through butted in to say what a great time he had yesterday and that “it was the highlight of our vacation”. Everyone in the group heard that!!! Thanks Brad- will meet you later at Pacifico for sunset cocktails and dinner- drinks are on me!

Wednesday May 27. A small, sweet, and sophisticated group of 8 today that included repeat guests Brad and Donna Dranka (who stay at Lahaina Shores). Brad shared stories about growing up in an orphanage that had a vegetable garden. He likes his wines too, bringing along a Grenache Blanc that was superb. There were two lovely ladies from San Francisco, a couple from Connecticut who are C.S.A members, along with a young couple from Alameda who seemed very interested in the farm operation. All were politely soft spoken and seemed to bond together as lunch progressed. For Sean and myself it was a pretty “hands off” tour. The weather was foggy, misty, and rainy with that light, soft, gentle type rain that caresses, but also soaks everything enough to make it difficult to work in.

Thursday May 21. We dodged the weather bullet today with a big group of 24. Fog and mist set in and even light rain. The Julie Thorsen family from San Francisco had to be relocated into the kitchen area. Fortunately it backed off to more mist and fog. There were several return guests again today like Bob and Kathleen McLean who brought along a son with girlfriend. Gay Lee Niven works for Starbucks and had a lot to share regarding coffee roasting. We all checked out the new beehive down in D block.

Wednesday May 20. Maxed out tour that included a mixed group of 16 and Seabury Hall’s advanced placement science class of 12, which included teacher Kate Ireland. This was a last minute add on so we split the group up and essential gave two concurrent but separate tours with Sunanda taking the Seabury Hall group. It all worked out quite well. There were two repeat tour guests from last year. The high school group was very reserved and well behaved. All guests and tour were pretty easy going.

Thursday May 14. Today we had a very interesting group of 21 that started out on the gregarious side and only got more uninhibited as the afternoon progressed. There were several eccentric, but well- informed guests that got deep into farm related matters that are rarely explored or addressed. The big group of the day was a party of return guests who got things rolling right of the bat in the parking area as the tour began. Everyone pretty much self- toured splitting up into factions and went about at their own pace. A group of 4 ladies were homeopathic specialist from the Gary Young “Company of Angels”- a private group that sources natural cures (mostly aromatic and medicinal oils) from the jungles of Ecuador. They later shared some oils with the chef and tour guide- which was quite an experience. One guest said he was a “scientist” and later confided to chef about being involved in the human genome project and doing research and development in the field to find a cure for cancer, which he indicated is imminent. Both these parties understood with precision all the science talk I could muster in describing soil microbes, pathogens, “super foods”, and nutrition. They even elevated the discussion to the benefit of all of how their fields relate to what we are doing (whole raw foods and nutrition, natural cures) Adding nicely to the mix was our only kamaaina: private chef/spa manager mother/daughter pair who brought a bottle of Dom…but it was oxidized. Other couples in the group seemed to be quite open to this very insightful “alternative” type group and many lingered to see and hear more. A very memorable “top 10” tour here at the farm.

Wednesday May 13. Pretty fun group of 21. Employee Dana Mathhauser was in attendance with family and her new son Cyrus, who kept very quiet. All others were visitors from all around (Texas, Georgia, Oregon, California) with only a passing interest in organic farm practices so we had pretty much a standard tour with no breakthrough moments. The couple from Texas were keen on composting and have plenty of raw materials to work with owning their own ranch and all. Lots of wine today- Mr. Garcia was generous with his Duckhorn Sauvignon Blanc.

Thursday May 7. Today’s group of 17 were entirely mature couples except for one, who was a single and conducted himself as a reporter scribbling notes and taking pictures with a large camera. Most were amateur gardeners without much experience to share and content on taking in the atmosphere and relaxing.

Wednesday, May 6. Pretty awesome group of 15 visitors from all over: Florida, Virginia, Connecticut, Oregon, and Washington who all brought something special to the tour. For Marie it was the story of her dollar dance on her 70th – she threatened to dance on the table top for us but…One thing that did catch on was the “mint roll”- a new tradition at O’o. Now that the mint patch is big enough down in the lower gardens, the young at heart and free spirited can plop down on it and take a roll. There were numerous takers today- including Marie. Two parties from Oregon today, both in related industries: Liz and Jerry Nakagaki work in the organic tomato industry and the Beauchamps are proprietors of a lunch bistro in Eugene. Nick and Laura, the young foodie couple from Virginia, stayed to enjoy an espresso before buying a 1/2 lb. Lovely group.

Production rose to an all time high this month and surpassed the restaurants needs in many categories. Should this trend continue, it might be necessary to find outside markets or scale down production? Thanks to the Earth Day event, the farm manager met many locals who expressed interest in subscribing for a periodic take of the farm’s harvest with the understanding that they share the farms risks and take what they can get.

Mung Bean sprout production has begun and is adjusting to the restaurants needs.Celeriac (celery root) has been germinated and looks to be a promising new item. Parsnips have also been planted and we are anxiously awaiting the results.

New products that actually came to the markets this month include Huazontle or red Aztec spinach, baby spinach and beet greens, shiso, “Maxibel” haricot verts, and Romanesco “lime green” cauliflower.

LETTUCE: We have re-established our original method of production and are back up to par.

CABBAGE: The markets could not absorb all the tat soi we produced this month. There was some loss due to delivery issues and storage and rotation at the restaurants.

SPINACH: Doing well.

ARUGULA: A sequence in the new “G” block did not perform so we were just a bit light for a couple weeks.

CHARD: Fine.

ONIONS: Production is creeping upwards with the return of bunching onions, elephant garlic, leeks, and yellow granex (sweet Maui onions).

FENNEL: Just fine. Looks to be a surplus coming.

BEETS: Doing well. Trying some new varieties: a red “Merlin” and new golden variety.

RADISH: Sean wants the watermelon variety. Going for parsnips now too.

KALE: We are expanding our repertoire of this “super food” adding the purple flowering to the blue and red already in production. Kale has become a major new crop.

CARROTS: Fine.

CHAYOTE: Waiting for the squash to form on the vines.

CILANTRO: Just fine.

BASIL: Moving into the next generation with a new super sweet “chen” variety.

ALL HERBS: Here is an area, much like ornamentals (flowers), that is rightly being expanded upon at O’o. Permanent beds of Italian flat leaf parsley, thyme, chervil, and mint have been established out in the fields. Ample amounts of the less used herbs have also been established- along with the kitchen culinary and medicinal herb garden that is snugged up to the picnic and kitchen area. Herbs remain an un- tapped potential at O’o Farm.

CITRUS: Remain consistent.

STONEFRUIT: Like the winter fruiting Surinam Cherry, Chermoya, and to a lesser degree Loquats, the stone fruits are having an unusual season in that there is very little flowering and fruiting. This is puzzling and could be related to the preceding very brief summer season, or god forbid, beehive colony collapse.
COFFEE TREES: Greenhouse seedlings are being potted and staged.

PEAS: Fine.

EGGPLANT: Sticking with the Italian heirloom “Rosa Bianca” variety.

TOMATO: Staging out in the field now for summertime. Look for production to increase.

Inherent to the paradigm of organic and biodynamic farm production is the concept of appropriate production. This is very strategic and Intuitive. That “sense of place” concept really comes into play. Every location has its very own exposure, terroir, microclimate, and native flora and fauna interactions. Together, in a holistic manner, all these constitute a local ecosystem with a unique and peculiar “carrying capacity” based on how the native local resources are managed. Management approaches run the gamut from passive coexistence to unrestricted intervention depending on the objectives. O’o’s objective is to express and facilitate, not control or manipulate, that “sense of place” perpetually, and in doing so has chosen to reign in production when necessary (and let loose when not) to preserve the well being of the farm organism so that we may always live in and for the seasons and for the days treasures.

What a tour, what a group. 11 total because we invited the African Gold Coast native's driver to join the group. She was a guest at the Four Seasons Wailea and graced us with her regal charms and perspective. Farmers from Vancouver expressed a lot of interest and knowledge in the field- like state of the art wind powered Osprey decoys. The tour was progressing with some powerful synergy when a genuine scandal erupted. In the process of bringing wine up to the picnic grounds, chilling and serving, a bottle of wine went mysteriously missing when it came time to sit down and enjoy lunch. They claimed emphatically that they had given it to the tour guide down in the parking lot- an observation that was seconded, and apparently confirmed by the two ladies… but the tour guide had no recollection of such. Despite the standard quip “I can be trusted with wine- only because I have my own”, it looked to everyone that the tour guide had misplaced or mis appropriated the bottle. Five witnesses had placed it in my hands putting it in the truck, but it could not be found. “I hope you enjoy it” was one guest's comment.
Ever want to get away? It looked bad. The tour guide was dumbfounded and struggled to make sense of the missing bottle. Excruciating painful and embarrassing. The whole group was weighing in on the controversy. Finally as everyone was leaving, a guest told me that he had solved the mystery by finding the bottle in his backpack. There it was, all along.

Today was a standard tour on the small side with no surprises. All of the guests arrived on time, and eager to begin. The tour consisted of nine people in four groups. There was one newlywed couple, an older couple from California, a couple from Washington, and a group of three from California. The tour began very quietly, but livened up a little once we met up with chef Sean for pastries. There was a lot of fun asking questions, and showing an interest for new information. The rest of the group seemed satisfied with the normal description of things on the farm. Back at the picnic area everyone thoroughly enjoyed the meal. After lunch the guests gave the chef and tour guide a round of applause. Most of the guests departed right away, but one group stayed for a few minutes and purchased some spice rub. This was another successful tour with satisfied customers.

We finally got nailed with our limited infrastructure. We knew there might be rain and so proceeded at a quickening pace being careful not to short change the overall tour experience. Just as the gathering tour was rapping (11:58 am) down came precisely an inch of rain in the next half hour. We really had to shuffle to keep everyone dry. Under these conditions only 12 to 14 place settings were sheltered even on the main table, with heavy rain pouring in on both sides and flooding underneath the table. 7 guests had to hastily be relocated in the kitchen (were the buffet was) and a couple people just elected to stand in a dry area while eating. Water was flooding into the kitchen area as well and chef had to build a make-do board walk to keep from getting muddy. The tour guide was using an umbrella to escort guests from the buffet line to the lunch table and got soaked in the process. Many in the rather quiet and benign group seemed mildly irritated yet politely tolerant. A few lingered and enjoyed. Craig Nalette of Lahaina News was back with his buddy Guy, and distinguished part time resident and Molokai Ag land owner Kerri Lether seemed to take it all in stride.

Wednesday April 22. Earth Day open house. There was a slow but steady stream of guests all day that totaled around 70 overall. Tours at the top of every hour averaged about 10 to 12 people and were handled by all the field laborers who did a fine job- even part time high school student Devin! Traffic in the picnic grounds pleasantly light with guest chefs Murph covering for Sean and Sunanda with vegan dishes. Theo was there too with organic chicken eggs. The weather cooperated and it was a fine day for mostly local people to see our operation, and more importantly, meet our proprietors. Events at the Aina Gourmet and restaurants were followed up on by the farm manager and all executed quite well in the spirit of the event: to advocate wise stewardship of local resources and a sustainable local food supply that benefits the local people and economy. Could be a nice annual event for us.

Today’s tour was easy going, with one child a baby and two dogs. All of the guests arrived on time this morning, and they were eager to get started. There was a local group here celebrating a birthday. They come for a tour every year, but they also brought their dogs. We did not allow the dogs in the garden; however, they did sit at the table while everyone was eating. This provoked the question should we allow dogs on the property. Maybe we could allow them but require that they stay down in the parking area. The tour flowed very smoothly. Most of the guest were home gardeners, so they had many questions for me. We made several stops throughout the farm to sample a variety of fruits and vegetables. At the picnic area the guests had many questions about food preparation and the restaurants. Chef Sean gladly answered all of the questions, and served a wonderful lunch. The guest enjoyed their lunch while taking in the scenery of the farm. By one-thirty all parties had expressed their thanks and departed.

Very uneventful group of only 4 guests. The tour guide started them out and chef Sean finished with the gathering tour through the gardens and lunch. At least one shared his experience of growing up on a small farm in Mass. Auntie (who brought along her niece from Kihei) had an unusual request: she wanted a bagful of our farm soil to take with her. Sean obliged but it sparked an interesting discussion amongst the staff about how appropriate such a request is. We get some strange requests from time to time; like, “where’s the Maui Wowee?” but this one was different. Despite the low numbers, a full and complete tour was executed. They got their monies worth, and then some- a bagful of the farms very essence, which is priceless.

April and May are “jumping into action” months for the preparation and planting of summer crops. Now that we’re more diverse than ever, this means making room out in the fields for many different crops and getting to work. Weeds and pests are at their seasonal peak as well. May Day (mid point of spring and summer) is our solar marker for getting it all done. Despite a modest 1.4 inches of rain for the month, classic spring- time conditions prevailed in the misting forest, with cool temperatures and plenty of fog and mist and dew. A fine glass of Volnay is known to smell of a “dewy garden”

Pretty standard group of 12, this time a predominantly senior crowd with 2 younger couples from B.C. A very light rain slowly intensified during the course of the tour so things kept rolling along. Not to skimp under any circumstances, a full gathering tour was executed but with only 4 people sticking it out to the end. Lunch was served and enjoyed with some specialty vegetarian items that were consumed by the non vegetarians. Chef Sean has a multitude of stories concerning the unpredictable behavior of buffet type diners- often it’s a free for all and every person for themselves. The couple from New Mexico kept the focus on nutrition as it related to liver ailments and kept up a lively discussion. The Mrs. took a liking to Sunanda and invited her to farm for them in N.M. Altogether a subdued crowd on a rainy day.

18 total guests today with three families. The children, ranging from 5 yrs to 13, were all very sweet and well behaved, especially two shy girls who were encouraged by the group to pick away in the gardens, and away they did. Plus, Myra, being the youngest, had honors of ringing the lunch bell…ever so softly. With us was Craig who works for the Lahaina News. He said he wanted to experience the tour as a guest before writing about us. There was a lot of interest in our new market: the Aina Gourmet.

Production. It’s refreshing, encouraging, and rewarding to know you can out perform previous years (seasons) results…nearly across the board. Credit is given to a more intimate relation to the land, more expertise, and a vastly improved farm staff of committed professionals. Huge difference!

We are partnering with the Pacific Whale Foundation in their “Volunteers on Vacation” program to host volunteer labor once a week at O’o. Director of Education at P.W.F. Merrill Kaufman is heading up the program at the farm. They are also working with State and Government agencies to preserve Maui’s protected lands in places like Haleakala and the coastal reefs.

There was a large contingent of Washington State folk in our group of 16 today. There were two families with rambunctious but well behaved boys that gave the tour that holiday family get together feel, with a lot of rough housing and ball playing and running around all areas of the farm with the grandparents in tow also taking it all in. Even so, there was a lot of interest and questions, which today seemed to focus on nutrition and, who would have expected from this group…biodynamics. The couple from Alaska started it, and the group as a whole took the ball and ran with it, exploring the subject in much detail. I think too that bringing the group to where the harvest was being staged and somewhat fleecing the boxes for some specialty items for their lunch was a bonus they greatly appreciated. Nothing has ever made so much of an impact as involving the group in the farm harvest and sharing the bounty with them. There was that true moment of magic, like opening gifts on Christmas.

Another solid tour that swelled from 13 to 18 in the final moments before getting underway- good solid crowd too. The party from Colorado were giving us the once over and asking peculiar type questions about our materials and infrastructure. We get many parties that do this because they want to do something similar and use our farm as a model. There was a lot of picture taking and videotape too. A professor joined us who travels to Columbia every year to work with students in agriculture- including coffee. You know we get a lot interest in our coffee growing and roasting- it’s a real draw. Finally, one family was having so much fun, the Mrs. joined Sunanda out in the field and helped pull weeds, while Mr. and son helped clean up- they did not want to leave!

Ahh...March

As the ground hog indicated on Imbolog (mid point of winter and spring): there were signs of an early spring. The wattle blossoms in full force feathering the grounds like a soft snow covering, those apricot blossoms and early fruiting of nectarines, young birds falling out of their nests, and the sudden appearance of moths and butterflies swarming the gardens all spoke of old man winter’s passing. Above all, the storm or wind moon of March was true to its calling as windy conditions prevailed most of the month spreading the seeds of the new season and were watered with a typical 2.4 inches of rain.

An explosion of moths and butterflies demanded escalated intervention with sprays (mainly the biological insecticide BT) to control caterpillars and worms. Several jungle fowl clutches were found out in the stone fruits and near the picnic grounds with the chicks already up and about. With the feral cats around, it will be interesting to see how many survive to maturity as permanent farm residents in an already crowded farm environment.

March report

To continue the discussion from last report, we were empirically assessing our current crop capacity in the gardens. The percentage of land currently under cultivation indicates we are still operating at peak production in the gardens, which we have now determined to be precisely 0.8 of an acre. Add the asparagus (seasonal) and green houses and we are currently cultivating a tad over 1 acre of land in vegetables. If we are to further diversify, new land must be opened up. Even so, ongoing decisions must be made to prioritize how much of which crops will be grown when. When its all said and done, the vegetable gardens will likely always represent the better return on the our investment when compared to the tree orchards. Many of those items are ill suited for the Waipoli microclimate or are growing in an under exposed location- being overly shaded by all the wattle; and are…seasonal. In the long term, coffee will likely surpass the gardens and be our #1 cash crop. The greenhouses, if considered separately, also have the potential for high returns, but will need help with vents and fans and perhaps better exposure.

The long view of vegetable production at O’o seems to indicate a correlation between an increase in diversification and an overall decrease in production. When you consider that not all experimentation (trial and error) with new crops are successful in yielding fruitful or long term results, the space and resources allocated towards such an endeavor might have been used for more consistent, proven producers. In the end, space is a limiting factor, and a balance must be reached so that we don’t shoot ourselves in the foot chasing an elusive goal. Not just any ol crop makes it on to the production list, and not just any ol crop will grow year round out in the fields- in fact, many are seasonal. When we experiment with different crops, we are taking away much needed space in the gardens that could be dedicated to something we know works and will provide steady product. For the time being we are allocating garden space and resources to the items that have proven track records and are foregoing further diversification…and as a result, we are back on top with more consistent production even if of fewer items. The farm has determined that this will serve the restaurants better.

Instead of opening up the soccer field for more cultivation in our ongoing quest, there are areas available now that could be converted from within the gardens that are vastly under-performing. The bottom terrace has rich soil currently allocated to strawberries and blueberries, yet these items have not been productive and/or may be ill suited to the Waipoli microclimate. Certainly if we are to assign a production dollar amount to these items, it becomes evident that we are wasting the space, unless there is some other purpose they are fulfilling (such as ornamentals). Speaking of ornamentals, we may do very well to expand upon them. That bottom terrace would make a most beautiful rose garden. We know roses do well in Waipoli. Lets do it!!!

Celeriac (celery root) and Sunchokes (Jerusalem Artichoke) are being procured but are either seasonal products (fall only) or illegal to ship to Hawaii. We are also poised & ready for Mung Bean sprout production as soon as the seed arrives...which it now has.
Parsnips have also been planted and we are anxiously awaiting the results.



LETTUCE: We have re-established our original method of production (direct seed- no plugs) and production is back up to par.

CABBAGE: We have to put a limit on them for the sake of soil fertility, crop rotations, and natural pest control.

SPINACH: Doing well.

ARUGULA: Doing very well.

CHARD: Fine.

ONIONS: Production is creeping upwards with the return of bunching onions, elephant garlic, leeks, and yellow granex (sweet Maui onions).

FENNEL: Just fine.

BEETS: Doing well.
RADISH: Considering discontinuing the watermelon variety and going for parsnips.

KALE: We are expanding our repertoire of this “super food” adding the purple flowering to the blue and red already in production. Kale has become a major new crop.

CARROTS: Fine.

CHAYOTE: Waiting for the squash to form on the vines.

CILANTRO: Just fine.

BASIL: The years first crop came in: unprecedented at O’o but they are greenhouse plants. I have found the basils to be very “long day” specific.

ALL HERBS: See finale below. Shiso is starting to come in from the greenhouses.

MICRO GREENS: We tried em but are fine-tuning germination tray production for ease in growing, transporting, and kitchen usage.

SPROUTS: Mung bean sprouts are coming in and the chefs seem to like them.

CITRUS: We have finally found the perfect application (and bar related of course): sangria!!! Ole!

STONEFRUIT: A light year so far with the nectarines. The peaches are flowering, not much else so far.

COFFEE TREES: There are now 60 trees in the ground that are being cared for. The smaller ones don’t do well in the field- its best to wait a year or so until they are about 12 to 18 inches tall. There are choke germinating in the greenhouse.

PEAS: going strong.

EGGPLANT: These will be the last put out in the field for summertime production (like squash) unless someone wants to make them a priority.

TOMATO: the heirlooms in the greenhouses are starting to happen, More have and will be moved into the gardens in hope of a favorable season.


The flowerbed next to the kitchen area has been rescued from neglect and is being transformed into a kitchen herb garden with culinary and medicinal herbs. The area has recently been terraced with spiraling stepping stones that divide the space into seven separate beds. They will be fleshed out with lemongrass, bay leaf, stevia, chervil, dill, basils, thymes, balm, epazote, and chili peppers, along with ornamentals for a first try.

Today’s tour was an advanced course in green living with several guests contributing to a consciousness expanding experience for all. It was perhaps the most synergistic group ever…a sort of “dream tour” from the tour guide’s perspective. Larry and Anne Shriver were from Corvallis Oregon and know Dr. Elaine Ingham- who has worked with us to develop aerated compost teas. Larry is an agricultural economist and Anne is the president of their local “Slow Food” chapter. She elaborated to the group the ideals behind slow food. There was a couple from Seattle that included a green consultant, some East Bay land owners who are growing on a couple acres, and
water engineer Richard Mckenna- who told us about neutralizing chloramines with sodium nitrite. Kamaaina Vicki and Dan Shulte were celebrating a 50 birthday with friends all from Haiku and growing coffee. The group as a whole was very interested and asked a lot of questions, to which someone in he group had a special insight on, giving the tour a professional conference feel. This group of 27 goes down as one of the most memorable ever.

The guests began arriving early, with the first cars pulling up to the picnic area around nine forty-five. This was a first time tour for all of our guests today. Several of them were home gardeners, and this lead to a steady line of questioning. We also had one group kamaaina from Oahu. They took several photos as well as notes, so they could compare them with future photos of the farm! Overall this was an easy going group. After a nice lunch, and somewhat lengthy conversation everyone expressed their thanks and departed.

Chickens

About this time last year we found 2 clutches of chicken eggs (10 and 12 eggs) and dispensed with them. Another clutch of the same size escaped our notice and most survived to maturity. Now we are besieged with a half dozen or so mature and reproducing chickens in the farm (down in the wattle by the lower gate) and several other camps from the cattle land on the mauka border whose home range include the farm. Left unchecked, we could have a serious issue on our hand, as these wild jungle fowl are opportunist voracious feeders who have been known to zero in on some of our valuable crops. More frequent lunch tours are attracting them further into the heart of the property along with cats and scavenging birds. We need to be proactive here and effectively deal with it now, before it gets too far out of hand. Sanitation is a must in the picnic grounds and we are going to have to put a hit on the chickens.

22 guests total with a fair amount of kamaaina’s. The weather turned rainy again so we were challenged keeping the “overflow” table dry and comfortable. There were two sweet young couples from North Dakota who were very humble despite being inconvenienced by it all, and were set up in the kitchen area by everything else. Tour guide and chef did the best we could under the circumstances. Some Puamana locals have wanted to come for years and finally made it- I think they were impressed…and said they know Stephan. There weren’t any “experts” in this rather quiet group, and no party- goers, but all seemed to have enjoyed themselves immensely judging by their comments. The chief concierge from Fairmont was our V.I.P. today, said he was strongly recommended the tour by Pikake: the chief concierge at the Four Seasons Wailea. Both are well known by the tour guide.

Most of the guests arrived on time, but one party straggled in about five minutes late. This group was very active and hands on. We started off by harvesting loquats, and then stopped in the citrus orchard for a few samples. The group was very interested in the coffee roasting process. We walked through the gardens with the guests snapping photos the entire time. I did receive one complaint regarding finding the farm “ You need to get a bigger sign!” everyone said “thank you for a wonderful tour” before departing around one thirty.

Our mission

Hopefully everyone understands the commitment to go organic and to be “sustainable” means we are managing the farms’ resources in a manner which will preserve its’ vitality over time, as opposed to compromising its health for short term gains or instant results. That’s what traditional industrial chemical farming does- gives you instant results (bigger and more consistent yields) in the short term but succumbs to a slow death as all those petrochemicals eventually kill the micro organisms in the soil food web, pollute the surrounding environment, and cause harm to all living things that come into contact with them. We made a commitment in December 2004 to stop all that, and we must remain committed, even if it means slightly less yields or more blemishes, and living in and for the season. Living in and for the season. Living for the days’ treasure.

When the reservationist called about the weather we waited before responding to carefully make a decision regarding today’s tour. The weather was very tenuous being a stiff sideways drizzle…we reluctantly decided to go ahead. The size of the group was manageable at 14 pax, and like Woodstock in 1969, the rains brought the crowd together in a way which enhanced the whole tour. We were all determined and gave the full experience- no shortcuts. Our guests were of and in the spirit to enjoy themselves despite getting wet and chilly. It all worked out just fine. There were two birthdays, some repeat guests, a master gardener, and a personal chef in the group.

This tour was a little hectic in the beginning; however it smoothed out and ended very nicely. There were several last minute bookings this morning. Even one just minutes before the tour began. We also had a birthday party that consisted of local business women. They had a couple of last minute add-ons as well. Most of the guests arrived about ten minutes late, a result of getting lost. Once the tour started all was well. The group was very attentive with lots of questions. One of the gentlemen is a farmer himself in Virginia; furthermore, all of his produce is sold to a local restaurant. The group of local women were home gardeners, so they kept me busy with a steady line of questioning. A good time was had by all, with one guest claiming “I could take this tour over and over”. The tour went a little long after lunch, with guests drinking wine and eating birthday cake.

A momentous occasion for some the tour today was diverse. We had guests from Texas, Florida, and California. A party of six was early arriving at the picnic grounds at 10:00 A.M. They were eager to start celebrating their 20th wedding anniversary. Once the group had walked up the hill they decided to hang out with chef Sean while I began the tour with the other six guests. One gentleman had previously been a strawberry farmer, and he had some excellent suggestions. There was also a young newlywed couple who were very interested in the tour and presented several questions. Overall this was a mellow group that seemed to enjoy taking it all in.

Wow, Another magical tour! There were 24 adults and Caitlin from Pacifico who made it extra special joining the tour and participating with the tour guide in giving our guests a true farm to table experience. There were repeat guests who brought along their son from midtown Manhattan. He had this blackberry type devise that gave profiles and sounds from any animal on earth. After seeing the Pueo he picked up the animal on his unit and we heard its call. Real owl, virtual owl. Another party included a good ol boy from Texas, not very old but now retired, who was managing grant land (hundreds of acres) to build, among other things, community gardens for the children and local people around Dallas. We didn’t catch his name, but said he had everything he needed and was “giving it all back”…and also running for mayor. Some younger couples from the Bay Area and a Black Angus rancher rounded out today’s group of revelers. Seemingly low key, they really partied at lunch.

compost!

O’o Farm has by now mastered the art and science of making compost. Composting involves nurturing and watching over a living/growing thing- much like making wine, cheese, or sourdough bread, because all these activities involve propagating microbes. Microbes (bacteria and fungi) do most of the work, but you have to feed and care for them regularly, and each are peculiar to their specific location and have their own proclivities with regards to diet, temperature, and exposure to air, water, and sun.

We had another intimate group of 8 adults that turned out to be quite interesting. From Toronto: an engineer who works in standards development, and his wife Kathy who grew up in the Blue Mountains of Jamaica and knew about coffee. One guest owned an LA restuarant and offered glasses of Champagne to all!!!

What’s new? The Persian Anise Basil never germinated, but Opal Basil and heirloom Lettuce Leaf Basil are coming on strong in the hot houses. Ditto for Green Shiso. Italian Flat Leaf Parsley the chefs’ want has been permanently established out in the fields- once mature there will be an endless supply. The Romanesco Cauliflower is maturing nicely and will soon be available for a try out, Unfortunately the Uchiki Kuri Winter Squash has not fared very well- growing very slow and getting eaten by snails and slugs (the slower the growth, the more vulnerable). Cucubits (melons, squash, & cucumbers) in general struggle in the Waipoli microclimate for a variety of reasons (powdery mildew, pickle worm, etc) we have always had difficulty growing them. In the end we may find other more valuable crops to grow in their place as space and resources get limited. The Elephant garlic is doing great- get ready for some roasted garlic. Like onions and leeks they take forever (6 months) to mature and our space will likely be allocated to other more productive crops. Heirloom tomatoes are starting to come in- they had a slow winter due to being shaded from the sun. The Heirloom “Maxibell” haricot verts are being cheated out in the garden (trying to get them to grow in the winter and spring) but are two to three weeks behind in their maturation- so we got to ask ourselves if its worth spending time and effort growing something with limited potential and out of season. Perhaps it’s best to focus on more reliably productive winter crops. Our first effort at micro green ended up being spring mix, but hey, no worries, because now we are sending those in too with a little Kale and green and purple mustards. Speaking of kale, this has earned a permanent place on the farm roster being #1: something the chefs like, #2: something that represents value for the labor, and #3: something that is good for the farms health (not too excessive in its nutrient requirements and nothing that attracts too many pests or is susceptible to molds and mildews). Oh, and speaking of micro greens (kale, chard, arugula, diakon, chervil, sorrel, and whatever we want- even weeds), they are still being developed- it’s a matter of how to best cut, package, and transport them. Are you still with me? Red sweet head cabbage is on order and going to be being tried out, along with purple flowering Kale, purple and white Kohlrabi, “Bandit” leeks, purple bunching onions, and new Red Leaf lettuce. Celeriac (celery root) and Sunchokes (Jerusalem Artichoke) are being procured but are either seasonal products (fall only) or illegal to ship to Hawaii. We are also poised & ready for Mung Bean sprout production as soon as the seed arrives. Being caught up in the gardens has allowed us to move forward with new and experimental items- another benefit of a reliable staff.


LETTUCE: Major producer. We have re-established our original method of production (direct seed- no plugs).

CABBAGE: Average producer. We have to put a limit on them for the sake of soil fertility, crop rotations, and natural pest control.

SPINACH: Average producer.

ARUGULA: Major producer.

CHARD: Average producer.

ONIONS: Average producer. To be a major producer we would have to devote half the gardens to them- but that would lead to problems due to long maturation times (ties up too much space for too long) and because they draw the aphids. Like cabbages, for the health and overall benefit of the gardens, it’s best to limit our production to a fair degree.

FENNEL: Average producer.

BEETS: Major producer.

RADISH: Minor producer.

CARROTS: Average producer.

CHAYOTE: Average producer.

CILANTRO: Average producer.

BASIL: going for major production but are not there yet.

ALL HERBS: going for major production on Thyme and Shiso.

CITRUS: Major producer.

STONEFRUIT: Minor producer. Just pruned.

COFFEE TREES: going for major production, there are now 60 trees in the ground andd plans for several hundred more.

AVOCADO: They are in season now as minor producer.

PEAS: Average producer.

EGGPLANT: Minor producer.

TOMATO: going for major production.
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PEPPERS: Minor production.

FLOWERS: It’s wildflower season! Great for attracting beneficials!

Today was a nice tour with a diverse group of tourists. There were newlyweds, families, and retirees. One interesting guests said that he owns a farm in Wisconsin and was interested to see what our growing season was like in Hawaii. He mentioned that with the use of greenhouses they are able to grow about eight months of the year. The guests loved tasting the arugula and spinach. One guest mentioned that they preferred our arugula to the stuff that she buys in the store. The three children on the tour were very well behaved and attentive. All of the guests loved the lunch and several bought spice mix at our retail table. Everyone expressed there thanks and departed around one-thirty.

Today’s small group of 8 had a nice family feel due primarily to the children: a brother/sister pair of around 8 to 10 years old who were very well behaved yet curious, playful, and enthusiastic. This all rubbed off to the rest of us adults in the group as we all found ourselves indulging to the fullest in the farms bounty- including rare items like red potatoes, kaffir lime tea, and braised tat soi mustards with kale. The group also reveled in numerous chameleon encounters and making compost tea. Not a lot of academics today, but a whole lotta fun.

Nice big group of 30 due to an add-on group of 4 and a walk up single (an organic farmer from North Dakota). There were lots of farmers in the group spanning the nation; from Florida, Virginia, Colorado, North Dakota, and Washington State, along with some Master Gardeners, and all were very engaging and inquisitive. The Q & A never stopped, and there was a lot of valuable information exchange on topics from community planning, pest control, food, and irrigation. Peggy is an activist on green community planning in her home outside of Seattle and shared many ideals. A couple from Virginia were enthusiastic farmers who shared the latest technology on scarecrows (machine activated with sensors and water guns). It was a rare group of people who are together able to elevate the experience to higher and higher levels of consciousness.

This was a fun group on the smaller side with only thirteen guests. The guest’s ages ranged from two years old to mid sixties. This drastic range of ages gave the tour a family feeling. Everyone got along well and had several questions regarding coffee trees, crop rotation, growth seasons, and pest abatement. Most of the guests today were return visitors to Maui. One guest stated that the tour was a refreshing new experience, after coming to Maui for twenty years. Two of our guests were Kamaaina from Oahu. This was a special birthday trip for Pauline, saying “I came just for the farm tour." She usually visits Maui on Friday and Saturday. Mr Rehberg comes to Maui every year for work, this was the first time he had been able to enjoy upcountry Maui. At lunch everyone thoroughly enjoyed the food and company, after the meal the guest stated their thanks and departed.

Today’s group of 16 was on the quiet side. All mature adults who were from around the states and Canada, most seemed content to just soak up farm atmosphere. The standard spiel was toned down. Even so, a man from one party got a little miffed with the “eat local” topic that was being discussed and quipped: “I live in North Alberta, what do you expect me to do”? Uhhh…good point. Another had an insight, he works for a grocery chain as a food buyer and shared how he buys food- and how he was sold on organic foods for numerous reasons; one being how healthy soils are a living organism themselves and impart the food grown in them with nutritious micronutrients and more wholesome cell structure and fiber. The guy from North Alberta wasn’t buying into it. Nonetheless, and perhaps despite Mr. North Alberta’s naysaying, most thanked us and expressed appreciating on their way out.

The Maui High field trip with chaperon Joanne. The students were subdued and very quiet for high schoolers. Sunanda Dasi conducted the field tour and was very thorough. The farm manager spent a little time with them at the green houses and solicited a response from the group with a display of earthworms and centipedes to illustrate how fertile soil must be “alive”.

Dealing with pests organically

Snails and slugs are a bitch to control in our expansive gardens and we have learned to control these harmful mollusk pests with some help from our lunch tour guests. Strategic bordering and wise choice of crop rotation can minimize damage. In high impact border areas charcoal, sand, and salt have been used to establish physical barriers. Trapping and killing in shallow beer dished has recently yielded good results in problem areas, and so has night picking.

Today a group of 26 was a bit unruly and wild as they pretty much decided to self- tour. No problem. The rest were engaged in the farm story and experience, especially one kamaaina who treated the tour as a private consultation with a persistent line of questioning about all things gardening. At tours end, one party stopped by and gave us the kind of compliment that makes it all worthwhile and gives life and existence true significance.

The greenhouses under-performed during mid winter due to excessive shade from the wattle stand on the mauka side- both on and off our property. Also, vents and fans will be required to fully realize greenhouse potential. They will help to moderate and control wild swings in humidity, condensation, and the affiliated disease associated with them, as well as help control pests by allowing the doors to stay closed more often.

Today we entertained a small group of 11 that included return guests and several Vancouver natives. An extremely quiet group of amateur gardeners and garden variety sight seers, the group seemed shell shocked when anything remotely scientific was mentioned. Fair enough, lets just have a good time!

maui winter farm

Overnight lows are staying nice and cold but the transition to spring is underway with longer days and more sunshine, as well as warmer daytime temperatures. Diurnal temperature swings of 40 to 45 degrees are not uncommon in Waipoli this time of year, making O’o Farm a quite unique micro- climate indeed. Despite good winter rainfall, February was dry with only 0.5 inches of rain. Low rainfall always puts a premium on irrigation, and we do the best we can with our improvised irrigation system. February also saw the near complete re-establishment of the farming cycle out in the gardens, where production has been brought back up to par from the early November nadir. O’o is prepared to offer all our markets a consistent supply of our 20 or so core items that are available year round.

The coldest temperatures of the year, along with strong and consistent trades with little rain, seem to indicate the transition of winter to spring. Waipoli has experienced its coldest temperatures in 5 years, yet there has been ample sunshine during daytime hours and dry conditions. Still, it’s way too early to be cheating out summer crops out in the fields. Experience has taught us that its fools play- someone else’s paradigm.

crop report

What’s new? Chefs, be on the lookout for Persian Anise Basil, Opal Basil, heirloom Lettuce Leaf Basil, Green and Purple Shiso, Italian Flat Leaf Parsley, Romanesco Cauliflower, Uchiki Kuri Winter Squash, Elephant garlic, and more heirloom tomatoes. In addition, we are getting a jump on spring production with haricot verts and are experimenting with sprouts (radish and mung bean) and micro greens (kale,chard, arugula, and purple mustards).
LETTUCE: We have re-established par amounts returning to our original method of production (direct seed- no plugs). Hydroponic greens are no longer available.

CABBAGE: we have re- established production in a manner that suits the farms needs. Many, many crop items are cabbages (Brassicas), like arugula, rutabaga, kohlrabi, cauliflower, brussel sprouts, diakon, watermelon, and head varieties; we have to put a limit on them for the sake of soil fertility, crop rotations, and natural pest control.

SPINACH: Fine.

ARUGULA: Fine.

CHARD: Fine.
ONIONS: We got Leeks and Maui Onions back in production, they will take another month or so before they are mature enough to harvest. Elephant garlic on the way too. We have been limiting production due to long maturation times (ties up too much space for too long) and because they draw the aphids. Like cabbages, for the health and overall benefit of the gardens, it’s best to limit our production to a fair degree.

FENNEL: Fine.

BEETS: Fine.

RADISH: Fine...ditto foe Kohlrabi and Rutabaga. For Diakon, we are still tying to gauge restaurant usage to know how much to cultivate.

CARROTS: Fine.

CHAYOTE: They are on hold while new plantings (with custom trellising) takes hold.

CILANTRO: Fine.

BASIL: We are now trying Persian Anise and heirloom Lettuce Basil.

ALL HERBS: going with Italian Flat Leaf and Shiso in the greenhouses.

CITRUS: The visitors have fleeced all the Buddha’s Hand fruit.

STONEFRUIT: Dormant and being pruned.

COFFEE TREES: Bring em on.

PEAS: Ongoing, and we have established year round production.

EGGPLANT: We have a small amount that have over wintered.

TOMATO: Next generation is starting to fruit.

PEPPERS: The Poblanos and Hot Lemon did not over winter.

FLOWERS: It’s wildflower season! Great for attracting beneficials!

January notes

Winter took hold today when overnight lows hovered around 40 degrees F. and days rarely saw 60 degrees for a sustained period following a classic winter storm that gave us 2+ inches of rain. This was preceded by several days of severe Kona winds that messed up the grounds real good and made harvesting and tours difficult. For the month total, 4.7 inches of rain fell, seemingly confirming the end of a 3 -year drought cycle. For the remainder of the month conditions remained cold…and, most significantly, cloudy.

PESTS/DISEASE
Organacide (fish emulsion and sesame oil) has successfully been used to control greenhouse pests.

OTHER CHALLENGES
The wattle both on and off the property on top is significantly shading out garden space this time of year- and more severely each season. Particularly affected are the G spot and the top greenhouse (strawberries) which remains shady and cool most of the day.

December's harvest report

Like Poblanos, the very hot bright yellow Lemon Chili peppers, herbs such as Lovage, Chervil, and most recently Kale, get sent into the restaurants for the chefs to assess and provide feedback to the farm. We are also using Persian Anise Basil, Opal Basil, heirloom Lettuce Leaf Basil, Green and Purple Shiso, Italian Flat Leaf Parsley, Romanesco Cauliflower, Uchiki Kuri Winter Squash, Elephant garlic, and the golden yellow meaty fruit of a new heirloom tomato: Dr. Wyche’s.

LETTUCE: We are on the verge of re-establishing par amounts.

CABBAGE: we have re- established production in a manner that suits the farms needs.

SPINACH: Fine.

ARUGULA: Fine.

CHARD: Fine.

LEMONGRASS: Production is back up to 5–10 lbs. per harvest.

ONIONS: Heads up chefs: Elephant garlic on the way!

FENNEL: Fine.

BEETS: Fine.

RADISH: Fine...ditto foe Kohlrabi and Rutabaga.

CARROTS: Fine, still awaiting the Purple Dragons, which have been on back order.

CHAYOTE: Fine.

DIAKON: Still trying to gauge restaurant usage.

CILANTRO: Fine.

BASIL: We are now trying Persian Anise and heirloom Lettuce Basil.

ALL HERBS: Going with Chervil and Flat leaf parsley again. Shiso will be grown on a consistent basis provided we can get them to germinate- they're finicky.

CITRUS: Have gotten some good Oranges and Tangerines lately. The farm visitors have fleeced all the Buddha’s Hand fruit.

STONEFRUIT: Dormant.

COFFEE TREES: Those first 23 or so trees planted by the farm manager have proven successful, now many more seedlings are being propagated for future generations.

PEAS: Ongoing

EGGPLANT: Greenhouse eggplants are producing, those out in the field struggling.

TOMATO: Next generation is starting to fruit.

PEPPERS: We have sent in the orange sweet peppers and poblanos. There is good potential for ongoing propagation. Recently, the last of the poblanos were sent in, they are perhaps the best medium spiced stuffing pepper available. They seemed to have escaped the notice of many.

FLOWERS: Always a bright spot in the gardens, serving multiple functions. We can never have too many.

A subtropical Kona low hit the state on the 11th dumping 2.0 inches of much needed rain. That was followed by a sustained period of South/Southeasterly flow and additional mild rains for the remainder of the month, giving O’o a total of 6.1 inches. The 3 year drought “El Nono” cycle appears to be over, succumbing to the re-establishment of the ocean conveyer belt and the cooler ocean temperatures that give us traditional winter conditions in the Northern Hemisphere. It feels like old times again.
We’ve had great success with composting! Composting is the oldest method for recovering resources through recycling. It involves a natural process in which organic matter is transformed into a dark, rich, and crumbly substance known as hummus- an incredibly rich organic soil conditioner (not fertilizer) possessing the transforming qualities equivalent to that of the philosophers stone. Careful proportion of the correct materials in a rhythmic fashion is the key.