May 7, 2009 at 6:46 pm (Community Supported Agriculture, local food production)
Tags: Amy Neukom, Jacques Neukom, local produce, Neukom Family Farm, organic farm, peaches, willow creek peaches
Jacques and Hazel Neukom at Neukom Family Farm in Willow Creek.
- Peach orchard at Neukom Family Farm. Jacques learned from one of the oldtimers about the Willow Creek peaches that were famous for their flavor. Jacques and Amy dry farm peaches for a superior flavor — this type of farming doesn’t require watering or tracking the water to make sure you don’t dilute the delicious fruit flavors — they also use this technique to be more sustainable as farmers.
plants around the base of the trees provides a living mulch, bring in beneficial insects, and in the case of sweet peas can also help fix nitrogen.
Asian pears and willow creek peaches
Neukom Family Farm -- organic produce available at local farmers market and recently started a small CSA by selling 50 shares -- those 50 people will receive a box of fresh organic produce each week during the growing season.
Painfully beautiful artichoke -- I've never seen such spines on the flower of an artichoke, but the color is outrageous!
I'm a sucker for chickens -- because this is an organic farm the chickens must be kept from coming in contact with the produce. The chickens had their own large area to roam -- happiness is being a Neukom chicken! Jen, who is working on the farm, is keeping bees -- they live in their hive on the roof of the house since bears are a common problem in this area of Willow Creek.
Just when I was starting to melt...Jacques, Amy, and the rest of the gang invited us to have lunch with them. Jacques explained that they take turns fixing the lunch meal -- one person will take off at 11 a.m. and prepare it -- everyone eats around noon, but then they take off in the afternoon. How long they take off depends on how hot it is, tomatos can cook in the time it takes to get them to the shade. Time for a swim at the river, walking distance away from the farm....still they work 10 hours a day!
May 7, 2009 at 5:58 pm (local food production)
Tags: farms, plants for sale, Tom O'Gorman, Trinity River Farm
Trinity River Farm is located along Hwy 96. Turn left (in Willow Creek) on Hwy 96 if heading east on 299 from the coast. Tom O'Gorman, the owner has a passion for trees -- if he is available see if he will give you a tour of his property.
customers at Trinity River Farm store.
A new aspect of Trinity River Farm -- you can rent this lovely space to have a dinner party or wedding -- Trinity River flows in the background -- twinkling lights strung in the trees above.
lovely old barn on the property
Still wet from an early May storm, Tom's fields are awaiting planting -- on both sides of his field are fruit trees that will be bearing fruit later in the season.
There are several greenhouses on the property.
May 7, 2009 at 12:07 am (Community Supported Agriculture, Home Gardens, local food production, Organic Gardening, Uncategorized)
Tags: Community Supported Agriculture, Deep Seeded CSA, Eddie Tanner, farms, local produce, locally produced food, Organic Gardening Class
To listen to the interview with Eddie Tanner click the link!
Tomatoes in Arcata?…Do you have Greenhouse envy too? — I sure do!
- Here is your answer! Even a small home greenhouse is adequate to produce all those hot-weather crops we expect from the inland regions!
CSAs allow the member to support the farmer at the beginning of the year so that farmers don’t need to take out expensive loans. Members then come to this shed during the season and gather a basket of fresh produce. The chalk board will list the number and type of crops that members can choose from.
Eddie also teaches a class on Organic Gardening through the Office of Extended Education at Humboldt State University in the spring semester — call (707) 826-3731 to be added to the mailing list for the next class.
May 6, 2009 at 8:54 pm (local food production, Tofu, Uncategorized)
Tags: locally produced food, Matt Schmidt, Tofu
Soy beans arrive in large sacks -- The first step is soaking them overnight in filtered water. Then they go into the left side of this contraption where they are ground -- then info the big pot on the right where they are cooked. http://www.tofushop.com
May 5, 2009 at 3:09 pm (coffee, local food production, Uncategorized)
Tags: coffee, fair trade, local food production
The interview with Beth Dominick aired on the KHSU Homepage on
August 21, 2009
Beans are roasted in small batches, approx. 22 lbs. This type of roasting allows a lot of control over the process, adjusting temperature and timing to achieve a perfect balance.
Tim Dominick measuring coffee beans for roasting -- small batches assure more control over the process.
Beth Dominick checks the quality of the coffee beans
Cupping the coffee -- this allows us to sample coffee for consistency -- in this case we were also able to compare several different bean types and roasting styles for a variety of criteria.
Check out their website!