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.