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.