Blog — local farms

Ecologists and environmental economists have identified diversified local agriculture as a critical piece to cutting humanity’s carbon footprint and as a potential avenue for rebuilding ecosystems that have been damaged by anthropogenic activities. The high desert biosphere here in Central Oregon is perhaps fantastic for pursuing out outdoors passions, but it is a difficult environment to be a farmer. The high desert ecology is described as a zone 6a by the USDA, meaning that during  an average year temperatures dip as low as -5 Fahrenheit, and is qualified as a semi-arid desert due to only 10-15 inches of annual rainfall. Due to variable monthly temperature,  and long cold fall and spring conditions, the growing season here is very short. The annual growing season in the high desert ranges from 80-90 days; compare this to the long growing season of the productive zone 8 Willamette Valley, where  farmers grow outdoors 150-180 days a year. Crops on this side of the valley also do not have the benefit of deep sedimentary soil from ancient glacial movement. Since this region was largely formed by ancient volcanic activity, most of the soil is a shallow development of residual ash. This ashy sediment is sandy, which leaches water like a sieve, and is remarkably low in organic matter and microbiological activity. The confluence of these environmental factors make for hard conditions to cultivate oft needy food crops.

It may seem like this is a rather negative way to look at the landscape here, its not, the high desert is beautiful in so many unique ways and is an important habitat for abundant wildlife. My goal, instead; is  to lay out the canvas and paint a picture of just how much hard work and thought goes into growing local food in Deschutes county. But people do it, and do it well.

Sarahlee Lawrence from Rainshadow Organics  has been doing it for a number of years up in Terrebonne, and put strident effort into extending her growing season beyond 90 days. They are now beginning to prepare for their spring season by transplanting  tender seedlings into greenhouse rows, but this is not the beginning of a new year. The operation never stopped. This year they need to make room for the new seedlings because the ground is covered in an explosion leafy kale, collards, arugula and smatterings of asian greens. All of this produce was  planted back in the fall for the Rainshadow winter CSA, and has been protected from the harsh elements all winter; that is no accident. Everything is designed to create a favorable microclimate that makes up for the environmental shortcomings. Lets begin with her crop selection, which includes winter hardy brassicas like kale and asian greens, whose plant physiology has adapted to tolerate frosts (and actually becomes sweeter). Next comes the ashy soil, which has been amended with rich a horse and chicken manure compost, and used to build a deep organic root bed. Then the cold, but variable ambiance, which is better controlled with a full coverage greenhouse dome to provide thermal insulation, solar radiation, wind protection and retain moisture. Those crops that tend to be a bit more sensitive are covered with a light cloth row cover, which acts as a bit of a redundancy to the greenhouse enclosure. Since Terrebonne is close to the leeward steps of the Cascades, their farm is frequently hammered by a barrage of howling wintry winds. In response, Sarahlee has positioned her greenhouses behind a hedgerow of thick juniper trees, which act as a windbreak to protect both crops and greenhouse plastic from driving gusts of the prevailing wind. And the work has paid off. The rows have stayed green and healthy all winter, and now, into the spring.

All of this design, and hard work throughout the extended season has allowed for green dinner plates at home or in restaurants downtown. That is why this week we are teaming up with Jackson’s Corner to highlight just where all of their food does come from. “Local” is an important term because we can duck under the plastic and see how things work, to know what it takes to grow food that might otherwise be taken for granted.

Written by: Peter Elmore

There is a entire biotic world separate from both the plant and animal kingdoms. Fungi represent the 3rd Eukaryotic kingdom, eukaryotic describing organisms with complex cell structure. There is enormous diversity among fungi. There are estimated to be up to 5 million species, only 5% of which have been formally identified. Individual fungus range from single celled yeasts to complex mycelium  networks that blanket miles of earth under our forests. To most people mushrooms and other fungi appear biologically similar to plants; however, the 3rd kingdom is more akin to animals. Unlike plants, who can create their own food from the atmosphere, fungi are heterotrophs, meaning they require external sources of carbon to digest for sustenance. As plants or animals die in the wild, their body begins to decompose. Fungal digestion is the principal element of decomposition, and their waste is what builds organic matter in soil. This is actually stable soil carbon, which is required to move nutrients into plants. In effect, fungi are the drivers of nutrient cycling in nature, turning what has died into food for life. 

I could go on and on about the relationship between fungi and plants, things like mycorrhizal fungi symbiosis or mycelium mats in forest soil. For the sake of brevity I wont, but I urge you to look it up independently. It is a fascinating biotic world, ubiquitous among most global ecosystems, and often symbiotic with both natural and anthropogenic plant environments. We do also eat fungi, and they are delicious! Mushrooms are the fruiting bodies of dense macrofungi network, grown to produce spores and spread growth. Our eating mushrooms takes a lot of knowledge. As I stated before, this is a very diverse kingdom, and many are toxic for  human consumption. Fortunately we have partners that take care of that knowledge for us so that we can enjoy the rich flavor of sauteed mushrooms. Mycological Products has established itself in 1995 as the mushroom connection for this central corridor of Oregon. They they have set their goals to providing a central market for passionate foragers in the region. And their operation is not just focused on wild foraged mushrooms, but also naturally harvested greens like stinging nettles or miners lettuce. The mere fact that they offer these products feeds into their mission to educate people on the benefit of fungal organisms in our ecosystems. However, not all of the mushrooms we eat comes from the woods; what isn’t wild harvested is cultured by farmer, and those farmers need a market. Mycological is the connection there as well, bringing in the weekly bounty of portabella, shitakke and crimini goodness.

A more reciprocal food system is a science long sought after by agronomists and farmers alike. Many growers have found their way to sustainability, and I am sure that many will tell you that the key ingredient is this the construction of this obscure network of fungal life. Mushrooms are a critical element in nature to propagate the growth of this subterranean world, but they are also a staple in human health and well being. Having a partner like Mycological products is so important to our personal sustainable health, but also the health of this regional ecosystem.

Written by: Peter Elmore