What will most likely be in our Fresh Harvest boxes Tuesday, Feb 9th thru Friday, Feb 12th:
Blood Oranges – Sunkist – about 5 per box – these will be great for juice on Valentine’s Day!
Tahoe Gold Mandarin Tangerines – Johnston Farms – about 2 lb. per box
Small Yukon Gold Potatoes – about 3 lbs. per box
Celery – Deardorff Family Farms – organically grown and large size!
Napa Cabbage – Talley Farms
Orange Carrots – Talley Farms – organically grown
Black Tuscan Kale – Talley Farms – organically grown
Rainbow Chard – Talley Farms – organically grown
Broccoli Crowns – Talley Farms – only sprayed conventionally 1 time when the plants were very little (otherwise the bagrada bugs would have eaten them!)
Cilantro – Talley Farms
What will most likely be in our JUNIOR Fresh Harvest boxes:
Fuji Apples – Cuyama Orchards – organically grown – large size – about 4 per box
Fingerling Potatoes – RPE Potato Growers – about 1.5 lbs. per box – mixed colors of red, purple, gold
Organic and Conventional Produce
We often get the question: “Why isn’t all of your produce grown organically?” As farmers, we would love to grow everything according to an organic ideal where we simply plant and harvest our crops, and let Mother Nature take care of the rest. Unfortunately, this ideal doesn’t exist in sustainable agriculture, either conventional or organic, where we rely on assistance to successfully grow our fruits and vegetables.At Talley Farms, we strive to take care of our people, our land and our community the best way possible, which means that we employ both organic and conventional farming methods. The methods we choose are dictated by a number of factors, but we are committed to long term sustainability as reflected in our three generation history in the Arroyo Grande Valley and the fact that we live on our farm.Much of the concern about conventional versus organic produce centers on pesticide use. Most people don’t realize that both organic and conventional produce is sprayed with pesticides. The difference is that organic produce can only be treated with organic pesticides whereas conventional produce can be treated with a wider range of products, all of which must be registered as safe for the crop to which they are applied. In general, conventional sprays have greater efficacy than organic sprays, which reduces the number of times we need to spray and the volume of material applied. The newest conventional insecticides more effectively target pests while leaving beneficial insects unharmed. This is important because these beneficial insects play a critical role in protecting our crops. Finally, some organic sprays just aren’t effective against our worst pests, such as the Bagrada Bug, a pest that has ravaged a wide range of vegetable crops throughout the Central Coast.Many people are unaware of the strict regulatory system that governs the use of all pesticides, whether organic or conventional. This is to protect employees who may come into contact with these materials as well as consumers of our produce. At the State and Federal Level, all pesticides must be registered for use on the particular crops to which they are applied. Every time we spray a field, we file a report with the San Luis Obispo County Agricultural Commissioner describing when, where and what we sprayed. All employees are trained, and those who apply pesticides or supervise the operations receive more training and are licensed. We are subject to random surprise inspections at all times. All of these regulations apply to both organic and conventional spray applications.We understand that this is a complicated subject, with much conflicting information about pesticides. Studies have repeatedly shown that pesticide residues on both conventional and organic produce are deemed safe by the EPA. For more information, visit SafeFruits&Veggies.com. Other studies have shown that organic and conventionally grown produce are identical in nutritional value. Visit HarvardHealthPublicationOur goal with the Fresh Harvest program is to serve our members by providing an exceptional box full of fresh, good tasting locally grown fruits and vegetables. As much as possible, this includes organic produce. We believe that consumers should strive to eat more produce, period. Restricting oneself to organically grown produce restricts the variety and nutrition available from eating locally and seasonally. Thanks for your support of our farm, our employees, our community and our earth. We welcome you out to our farm for a tour and we look forward to the opportunity to teach more consumers about farming, agriculture and the importance of eating a diet high in fruits and vegetables. Yours in Health,Brian Talley, Andrea Chavez & Lisa Loogman
Talley Farms Fresh Harvest Produce by Seasons:
Summer Fresh Harvest will include a combination of the following (depending on availability): Apricots, Arugula, Artichokes, Avocados, Basil, Beans (French, Yellow and Green Blue Lake), Beets (Red and Gold), Bell Peppers (Green, Red, Orange, Yellow), Broccoli, Blackberries, Blueberries, Bunched Beets, Cantaloupe, Carrots, Cauliflower, Celery, Cherries, Chiles, Cilantro, Bi color Sweet Corn, Cucumber, Leaf Lettuce, Lemons, Mushrooms, Napa Cabbage, Onions (Green), Oranges, Peaches, Peas (Snap), Plums, Radishes, Raspberries, Spinach, Strawberries, Summer Squash (Gold Summer, Yellow, Zucchini), Tomatoes (Heirloom and Romas).
Fall Fresh Harvest will include a combination of the following (depending on availability): Apples, Artichokes, Avocados, Basil, Beets (Red and Gold), Bell Peppers (Green and Red), Beans (Green), Blackberries, Broccoli, Cantaloupe, Carrots, Cauliflower, Celery, Chiles, Cilantro, Corn, Cucumber, Eggplant, Garlic, Grapes, Italian flat Parsley, Kale, Leaf Lettuce, Lemons, Mushrooms, Nappa Cabbage, Onions (Green), Oranges (Valencia), Peaches, Pears, Peas (Snap), Persimmons, Plums, Radishes, Raspberries, Spinach, Sweet Potatoes, Summer Squash (Gold Summer, Yellow, Zucchini), Winter Squash, Mandarin Tangerines, Tomatoes (Heirlooms and Romas).
Winter Fresh Harvest will include a combination of the following (depending on availability): Apples, Avocados, Beets (Red and Gold), Blackberries, Broccolini, Broccoli, Brussels Sprout, Carrots (Oranges and Purple), Celery, Cilantro, Cauliflower, Fennel, Grapes, Italian flat Parsley, Kale, Leaf Lettuce, Leeks, Lemons, Kiwi, Mushrooms, Napa Cabbage, Onions (Green), Oranges (Navel and Blood), Peas (Snap), Potatoes (Fingerling), Radishes, Raspberries, Strawberries, Spinach, Winter Squash, Sweet Potatoes, Mandarin Tangerines.
Spring Fresh Harvest will include a combination of the following (depending on availability): Asparagus, Artichokes, Avocados, Beets (Red and Gold), Blackberries, Blueberries, Broccoli, Brussels Sprout, Cauliflower, Carrots (Orange and Purple), Celery, Cilantro, Fava Beans, Fennel, Kale, Kiwi, Leaf Lettuce, Leeks, Lemons, Mushrooms, Nappa Cabbage, Onions (Green), Oranges, Potatoes (Fingerling), Peas (Snap and English), Radishes (Purple), Raspberries, Spinach, Strawberries, Tangerines