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Hanging out at Farm Day 2008. (Grant Livingston was the musician last year.)

Farm Day

Come to the country!
Fun for the whole family!

Sunday, December 20
11:30 am – 3:30 pm

* Food * Activities * Hay Rides *
* Farm Market *
Locally-grown seasonal organic produce, dried fruit, heirloom tomato plants for sale.
* Live Music *
With Jennings & Keller: Fusion Folk Americana

Your optional $10 donation helps support our internship and student artist programs
and includes a chance to win a Smith & Hawken BioStack Composter ($129 value).

Directions:
From southbound US1, turn right (west) onto Bauer Drive (SW 264 St.) and go approx. 5 miles. The farm is about 1/3 mile past Redland Road (SW 187 Ave.) Look for the farm sign and flags.

This is Bee Heaven Farm’s annual open house. Every year more and more people show up. Last year over 200 folks participated in the event. Here’s some tips so you can have more fun: Get there early! Bring your kids, but leave the dogs at home. Bring a covered dish to share in the potluck. Bring money to buy veggies, honey, fresh herbs and flowers, and other farm goodies. Bring old clothes to make scarecrows.

Most of the local farmers who have been growing food for the CSA will be at the party. Confirmed rsvp’s: Robert Barnum of Possum Trot Nursery who will cook local foods and roast corn. Hani Khouri of Redland Mediterranean Organics will have goat milk ice cream, goat cheese and authentic Lebanese dishes, and will bring his fryer to make falafel. Still waiting on rsvp’s: Cliff Middleton and the other Clifton of Three Sisters Farm (callaloo and yuca); Gabriele Marewski of Paradise Farms (oyster mushrooms), Dan Howard of Homestead Organics (green beans, yellow squash, zucchini) and Murray Bass of Wyndham Organics (avocados).

The donations collected will go toward two very worthy causes. Farm Day overlaps during Art Loves Farms, an art students residency at Bee Heaven. Eight students from DASH will be living on the farm for four days making art, which will be exhibited at a later date. The donations will be split between an honorarium for a guest artist who will give a workshop with the students, and farm internship expenses. Almost all the farm workers are interns or volunteers who have come from all over the United States, sharpening their farming skills learning how to grow new crops. Some of the volunteers/interns have gone on to run farms of their own. (Oh, and if you see a videographer roaming around, that would be me documenting both events.)

Here are some pictures from last year’s Farm Day.

Sylvia, CSA member and site host, shopping at the mini market.

Kids of all ages get up close with a real tractor.

All aboard for a hayride.

When was the last time you made a scarecrow?

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Join Slow Food Miami for breakfast at the Pinecrest Farmers Market, located at 11000 Red Road.

Sunday, December 13
9:30 AM – 11:00 AM

$8 for Slow Food Members; $10 for non-members
RSVP to Exileatmed@comcast.net

MENU:

Organic Egg Strata with Hani’s Goat Cheese and Fresh Herbs
Joanna’s Breads
Local Fruit Salad
Fresh Tomato with Organic Lucini Olive Oil and Aged Parmesan
Coffee

GUEST SPEAKERS:

Katie Edwards, Executive Director of the Dade County Farm Bureau
Holly Hickman, Congressional candidate and author

Breakfast produced by Slow Food Miami, The Market Company, JoAnna’s Marketplace and Redland Mediterranean Organics.

Shop for fresh produce and support our local farmers. REMEMBER “No Farms, No Food.”

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Pinecrest Gardens Farmers Market

Suddenly it’s farmers market season again! A new market sprang up on Sunday morning in the Pinecrest Gardens parking lot. Formerly the South Florida Farmers Market, it has all your old favorite vendors and plus a few new ones. And it was mobbed! Despite a 9 a.m opening time, plenty of people pestered vendors at 8 a.m. (the old opening time) as they were setting up. Farmer Margie Pikarsky of Bee Heaven Farm emailed me, “Business was great. Best start day for a market. Pretty darn good, considering it was also a new location, and a month earlier!!!”

Claire Tomlin, The Market Company

The change in location was a long time coming. Germaine Butler, the founding president of the Pinecrest Garden Club, is delighted to have the Pinecrest Gardens Farmers Market at the garden. “I wanted a market for seven years,” she told me. “This is a community garden, and the market fits in here.” It took some persuading from Farmer Margie, Mitch Rabin of Living Colors Nursery, and Tim Rowan of The Lettuce Farm, to move the market to its new location. Claire Tomlin, who owns The Market Company which runs this market, is happy with the move. She said there’s plenty of room, plus it seemed a natural fit with the neighborhood. Compared to the Gardener’s location, the vibe is definitely more laid back, with people strolling up and down the long row of vendors. And there’s plenty of overflow parking along Killian Drive.

The large Redland Organics tent is located at the west end. If you’re in the CSA, and you want more of something in your share, you can find it at the market. If you’re not in the CSA, this is your chance to get the same things your friends are enjoying. You’ll also find goodies at RO tent that you won’t find in your box, such as smoked eggs, dried fruit, local raw honey, tomato plants, various tropical fruits from Possum Trot Nursery, and delicate oyster mushrooms (which debuted at Ramble) grown by Paradise Farms.

Fresh Local Organic at the Redland Organics tent

Redland Mediterranean Organics holds down the east end of the market. Stroll over to see Hani Khouri tending the falafel fryer, and get a taste of his goat cheese, hummus and tabouleh. Yeah, there’s another guy selling similar food, but it just doesn’t taste the same. And if you want pumpkin pie ice cream made with fresh goat milk, this is the only place you can find it.

And while you are there, stroll through the Pinecrest Gardens themselves. Admission is free, and docents from the garden club will give tours at 10:30 a.m. and 12:30 p.m. The garden club has big plans to put in a world-class kitchen and bring in world-class chefs to give cooking classes, according to Germaine Butler. Once an avid rose grower, she now plants arugula in the front yard, and has a philosophy of “sow it, grow it, serve it, eat it.” Sounds like a good match of garden and farmers indeed!

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Cherokee Purple, Amish Paste, Mortgage Lifter, Brandywine. If you missed out on grabbing heirloom tomato plants last weekend, you have one more chance. Redland Organics will be at Ramble, Fairchild Garden’s annual festival of food and plants, on Friday Nov. 20, Saturday Nov. 21 and Sunday Nov. 22.

In addition to tomato plants, Farmer Margie will be selling smoked organic eggs (my favorite high protein snack), fresh organic eggs, herbs and various seasonal fruits. You will find it all at Slow Food Miami’s Greenmarket Tent. Don’t forget to try cas guava, the latest flavor of goat milk ice cream from Hani Khouri of Redland Mediterranean Organics. And, Martha Montes de Oca, of Sous Chef 2 Go, will be cooking up Hispanic dishes with an organic twist.

In addition, there will be several cooking demos. Hani will hold a goat cheese-making workshop on Sunday at 2pm. CSA member Hunter Reno and chef Adri Garcia will give their cooking demo, “What’s in Your Lunchbox?” on Sunday at 11 am. Saturday’s demos are at 11 am with Thi Squire and 2pm with chef Dawn Fine.

Admission is $20 for adults, $15 for seniors, $10 for children 6-17, and free for children 5 and under and members of the garden. Go to the web site to get a coupon for $5 off event admission.

Fairchild Tropical Botanic Garden
10901 Old Cutler Road
Coral Gables
305-667-1651

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Margie tells all about heirloom tomatoes

notes from presentation by Margie Pikarsky given at Edible Gardens Festival

Heirlooms are varieties handed down from generation to generation of saving seeds. Heirlooms are open pollinated and stabilized cross. Hybrids are cross bred, so planting seeds may result in plants that look like parents and everything in between. With heirlooms, you get the same tomato every time, but with small variables. When you’re selecting generations, you end up with your own variety but adapted to where you are living. Heirlooms are hand me downs valued and treasured for flavor. Hundreds of varieties evolved this way. Some tomato varieties are documented back to the 1800s, brought here by families, or attained classic status. Most open pollinated tomatoes are indeterminate, which means there is no determined end to growth. The plant keeps going until something stops it. In this area, it’s a combination of heat, bugs and humidity.

Varieties. The closer to the wild types the better they do in the tropics. Tomatoes are said to have originated in Chiapas Mexico. They are small cherry types or tiny currant types. Really have to baby the big ones, beefsteak don’t have good pest resistance, have problems with birds and worms. The plant puts out a lot of energy to make 5 large fruit.

Everglades tomato is a small red cherry variety that was grown by Indians and pioneers. Can still find some, need to ask around. Very similar to Matt’s Wild Cherry, which is much like the wild tomato from Chiapas. Indians probably brought the same tomato, they are almost identical. Green tomatoes that grow well here – Green zebra, lime green salad (short plant), green grape, green gage (yellow outside, green seeds inside), Aunt Ruby’s German Green has had mixed results.

Seeds. Get seeds from Seeds of Change, TomatoFest, Seed Savers Exchange (also seed bank for members), Johnny’s Selected Seeds, Southern Exposure Seed Exchange (has varieties that are good for here).

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Black zebra starts

Seeds or starts. Big box stores grow starts from a handful of hybrids that aren’t ideal for here, and may not do well here. Many heirlooms don’t have any real disease or pest resistance. When adapting to this area, save seeds from the plants that show the most resistance, and grow that variety for 3-4 years to decide keepers. It’s the weather, not the tomato. If it dies during the first year, try it MORE than one year before you decide a variety is a keeper, because growing conditions are often very different from one year to the
next.

Planting and Growing. Grow organic, that means no synthetic fertilizers or chemicals for pest control. Organic on the label doesn’t always mean that it’s acceptable for production. Look for OMRI (Organic Materials Research Institute) paid seal of approval, or NOP (National Organic Program) approval. That indicates that only natural things were used. Same with fertilizers and pest controls. Don’t confuse organic with safe. Read the caution label before applying it.

Can grow in ground or in a pot. In a pot, if the soil is moist to the touch, it’s NOT time to water yet! Pot is easy to mismanage. Tomatoes like to be even when getting water, and a little on the dry side. Better to grow in ground, in raised bed. In most parts of this area, soil is only 1/4 inch deep over solid rock, and needs to be amended with compost, cover crops, and mulch. Put compost onto the bed, let it sit, then turn it over before planting. If growing in pots, use any good potting soil.

When planting from seeds, plant twice the depth of the diameter of the seed. Will come up fast in 2 or 3 days. Can plant directly into the soil or into pots to make starts. Transplant start and plant deeper up to the first leaves. Plant will grow new roots and will be stronger. If the soil is shallow, plant the start sideways. Don’t overwater or the plant will get spoiled and expect a lot of water all the time and that will cause problems. The soil should be moist to touch. Tomatoes prefer to be on the dry side. Will start bearing in 2 months. Some early ones bear in Dec. By April leaves are dying from the bottom up, still producing on top, could go into May.

startsEG2

Learning about tomato plants

Tomatoes grow tall, need trellis support, at least five feet high, and plants grow over and off to the sides. Trellis – use square mesh wire 4×6 or 2×6, hold in place with rebar staked into the ground. Or make a big circle with compost on the inside and plants outside. To pinch side shoots or not — choice of more tomatoes only smaller, or less tomatoes and bigger. Prefer more fruit over bigger. Tied with jute rope or string (natural material) or weave stems through square 2×6 or 4×6 wire mesh as they grow.

Water from underneath, use drip tape on a timer so you don’t have to think about it. Watering overhead can help spread diseases. Wait to pick until after the dew dries, so as to not transfer disease. Pick just as fruit start to ripen, just start turning red and yellow, let them finish ripening on the table. Never refrigerate tomatoes, please! Tropical fruit lose flavor when refrigerated, and tomato is a tropical fruit.

For frost, cover with sheet if a few plants. User Reemay spun polyester material to cover rows. Provides minimal protection, need to attach somehow so it doesn’t blow away. (Plastic will burn plants, so do not use.) Remove after frost has gone. Can find in garden supply stores locally or online. It’s also known as spun polyester floating row cover.

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Picking out an assortment of tomato starts

Pest control. Use BT Bacillus Thuringensis for caterpillars. BT is a natural bacteria that makes the caterpillars sick so they stop eating and die, harmless for us. Can hand pick caterpillars if you just have a few plants. Organocide is a combination of sesame and fish oils, use it sparingly. Organocide will help with some diseases. Can do nothing about viruses – plants may or may not die right away. Some are tolerant of viruses, and will still bear tomatoes. To prevent mildew and mold, space plants 2-3 feet apart with good ventilation. Choose seeds that are disease resistant, especially those that resist mosaic virus. Margie doesn’t sterilize soil but other growers do. Nematodes, also known as root knot, are microorganisms that slowly damage plant roots. Start with sterile soil in pot. Use a special kind of marigolds known as nematocidal marigolds grown from seed, grow them intermingled with the tomatoes. Nematocidal marigolds are available from Seeds of Change.

To kill nematodes, solarize the soil with black plastic sheeting for 6-8 weeks before planting. If you use clear plastic, weed seeds will germinate because of the light. The heat kills all microorganisms. Sugar solution will work. Methyl bromide is used by commercial growers but it is very carcinogenic, and is getting phased out. The more organic matter in the soil, the better the plants can defend against nematodes, because there are more beneficial organisms in the soil. If you grow tomatoes in one place last season, grow them in a different spot (crop rotation). Don’t grow tomatoes in the place year after year. Rotate around different plant families each year.  For example, alternate legume-brassica-tomato. Don’t build up disease or pest problems.

Iguanas – build a giant cage around tomatoes to keep iguanas out. Don’t use chicken wire, they will flatten. Bird netting works while plants are young. Electrified fence?

Cover crop. Sunn hemp or mustard greens are good to suppress nematodes, let them go to seed and till under. Mustard has a lot of pest control properties, used to be more popular in the past. Mustards get large and start crowding tomatoes, have to keep picking.

Saving seeds. When harvesting, save the really nice ones before the end of the season. Squeeze out the seeds and dry them on wax paper, not paper towel. Seeds have a gel coating and to remove, soak them in a cup of water. When you start getting scum on top, pour through colander and rinse. If the gel coating is still on, put back in water and watch for a day or two, then strain again. The gel coating inhibits germination. Strain, rinse and dry on more wax paper. Wait until seeds are DRY. Humidity is the enemy, seeds will sprout and that’s no good. Use paper envelopes to store seeds, not plastic because it will trap moisture. Keep in air conditioning, or in jar with packet of desiccant.

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Choosing tomato plants at the Edible Garden Festival

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