When you think of the United States’ wine industry, you might immediately think of the West Coast’s Napa and Sonoma Valleys rather than Midwestern Vineyards. I know that likely inspired some eyerolls from some listeners, but I encourage you to stick with us for this episode. You may really find yourself intrigued as we talk to Brandon Hofherr and Sam Cobb about Missouri’s St. James Winery.

(You can access a written transcript of episode 403 here.)

When Wine is the Family Business

2023 Weather Challenges Early

The shifting weather in 2023 has posed a significant challenge for vineyards in the Midwest, but seeing issues in California and other production areas, it seems this will be more commonplace. Irregular weather patterns have made it hard to predict the growing season, impacting the vineyards’ yields and quality of grapes.

That unpredictability of the weather has made it harder for vineyard managers like Sam Cobb to plan and manage their crops, with many requiring extensive upkeep. Sam did a great job walking us through some of the issues while we visited and that can be seen in this video we captured. Luckily, the vines seem to have recovered a lot in the months since we were there — we added an update to the video.

Despite the challenges, vineyards are continually adapting and looking for creative solutions to sustain production. Sam & Brandon both point to continual testing of various varieties for adaptability. They also have introduced advances in technology to monitor soil moisture, disease, and pests, helping them make informed decisions and respond quickly to changing conditions.

What do Midwestern Vineyards offer?

When it comes to midwestern wines, there is a vast array of varietals and styles to choose from. I won’t lie, I don’t always know what I will like at a winery so I’ve found regular conversations with the folks working tasting rooms, etc really helpful. Brandon has those tips down!

In terms of red wines, there are dry, full-bodied options, such as Norton and other bold varietals created from hybrid grapes capable of growing in extreme weather conditions. Norton grapes offer an intense and rich flavor combining tannins and fruitiness. Overall, what sets midwestern wines apart from others is the unique climate and soil that provides them with a distinct regional character and flavor profile.

But, Missouri and Midwestern vineyards are probably better known for producing refreshing, fruity white wines that are perfect for sipping on hot summer days, with popular options being the Vignoles and Chardonel grapes.

Molly and I did a tasting tray of several reds, whites and rose wines. We both found some we really enjoyed! And I’m not going to lie, I love that St. James makes wines with a range of other fruits and the Pineapple-Mango they were introducing as we visited are the perfect choice for a relaxing day outside.

The post Rich Flavors and History of Midwestern Vineyards appeared first on Grounded by the Farm.

Pawpaws are one of a handful of unique fruits and vegetables native to the United States, and yet they are not nearly as widely enjoyed as the holiday must have cranberries!  One of the reasons they aren’t as well known is the primary way to get pawpaws is foraging for them. Jeff Hake sits down with us to talk about pawpaws and other fruits being grown at Funk’s Grove Heritage Fruits and Grains and some of the products they are making too.

Transcript created via AI available.

A History of Farming & Some Innovation Too

The Funk family has been farming in the McLean, Illinois area for generations and two of the adult siblings of the family — Katie and Jonathan — wanted to try some different practices and crops. They wanted to do some unique food products using heritage grains and the like. And since the family already has a shop where they sell maple syrup (they still spell it the old way as maple sirup.)

Katie has worked off farm and found the pull back to be strong. She’s created some unique syrups that pull on some of the berries the trio forages. Jonny has worked on the farm since college and has a lot of insight on crop production and some of the different things the trio should try.

Jeff was working with efforts to get small farms underway when he met and eventually married Katie. It all seems like kismet as Jeff grew up in the woods in the northeast and happily admits to a deep love of wandering the woods looking closely at all the plants. And planting fruit trees and making fruit leather and talking about all of it with a lot of excitement.

They have planted a combination of grains and offer some baking and bread mixes. And with the fruit trees they have planted they offer fruit leathers and other yummies.

The Grove & Pawpaws

Funk’s Grove is the name of the area outside of McLean, the woods that the Funk family has managed as they tap maple trees for syrup and more. With the old growth of trees, they have found a wide range of native plants — pawpaw trees seem to be almost everywhere Jeff says.

He tells us about pawpaws and how the fruit was likely eaten whole by massive mammals centuries ago. The seed would be dispersed as the mammals roamed, dropping it as they fertilized the land with manure. That whole process seems to work best when nature is in charge as the trees need different genetics & a certain type of fly to provide the needed cross-pollination to produce fruit.

Jeff says the trees typically do well along creek beds or near clearings in the woods where they get some sun but not a lot. The types of soils can range as can the actual flavor and texture of the fruit.

What do pawpaws taste like?

Jeff tells us that the texture is like a custard dessert which makes them less than desirable for some. He describes the flavors as ranging but the best being something uniquely tropical despite growing in an area where winter can be pretty harsh.

He laughs describing how one customer offered a review of one tasting like summer and his childhood in a burst of memories but the next one tasted like sand. I love how Serious Eats describes them:

A pawpaw’s flavor is sunny, electric, and downright tropical: a riot of mango-banana-citrus that’s incongruous with its temperate, deciduous forest origins.

It’s Harvest Time for Pawpaws

The Funk’s Grove Heritage Fruits & Grains Instagram shared a series of photos this past week sharing that some of the pawpaws in the grove are beginning to ripen. Check them out!

 

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A post shared by Funks Grove Heritage F & G (@funksgrovehfg)

Making Fruit Leather

Growing some black currants, grapes, peaches, pears and more, they have the makings for some great treats and Jeff loves making fruit leathers — they call them Fruit Wowsers cause the flavors will definitely make you say wowsers! Jeff recently showed the process — and it’s lengthy one but here you go with step-by-step directions.

Visit Funk’s Grove

If you are interested in catching some of the products we discuss in this episode, you can catch a ride of Route 66 and drop by the Funk’s Grove Maple Sirup Shop. You can browse all the maple sirup product offerings the family has as well as the grains, snacks and more the trio is creating through their heritage farming and foraging efforts.

You can also catch them on their own website funksgrovehfg.com or on Instagram as @funksgrovehfg or Facebook at FunksGroveHFG.

The post Foraging Pawpaws, Fruit Farming and Making Fruit Leather in Funk’s Grove appeared first on Grounded by the Farm.

Not many of us look at palm trees and immediately think of growing dates and yet, this episode may change that for you! Palm trees are usually on beaches, so seeing acres of them in grid patterns opens up a lot of questions. Luckily, I found the right place in the Coachella Valley just outside of Palm Springs to get all my questions answered — Hadley’s Date Gardens where Albert Keck was ready to show me around. And some of the trees I saw have been in the valley for 80-100 years — that’s a lot of jam, cookies, energy bars, etc!

The AI transcript for this episode is available.

Dates are on More Shopping Lists & Menus

The push for taste and nutrition in our diets means dates are a popular item these days. While farmers like Albert may prefer to eat them whole right off the trees, there are lots of possibilities out there.

A favorite for me is definitely on the culinary side stuffing the date with a soft cheese (usually cream cheese) and wrapping it in bacon but I had a date shake on my way out to meet Albert and it was wow good! And I’m trying to convince him to share the recipe for oatmeal-pecan-date cookies!

They deliver some great nutrition — lots of potassium, fiber and heart healthy vitamins and minerals. A lot of people are probably eating dates in their energy bars whether they know it or not because dates add natural sugars and carbohydrates. All of that is why that shake was a perfect way to refresh on a hot afternoon in the desert during my trip.

Farming Date Palm Trees

The importance of working trees is common in a lot of perennial fruits and nuts, but the structure of date palms certainly puts some spins on working orchards (often called date gardens) when it comes to all of the fruit being produced quite a distance from the ground.

In fact, palmeros (a Spanish word for the farmworkers who go up in the trees to work) are needed year-round as there are a number of jobs to be done in the trees while many other fruit & nut crops are likely to hire temporary workers. Palmeros are specialized as they gain experience and become adept at working at the heights day-to-day. They do ongoing safety training, as well as equipment inspections for the things that assist them. And while touring Hadley’s, I had the chance to see some of that happening in real time. It was clear that the Hadley’s team all works together.

What are the jobs palmeros do in growing dates?

Palmeros go up every tree half a dozen times in a year. That’s every tree and as you can see in the video, there are a lot of trees in a garden or orchard!

• In January and February they go up the trees to clear away any of the remaining fruiting branches from the previous fall harvest. They also take these huge thorns off the trees newest fronds (palm leaves) that sprout from the center.
• March and April are when trees are pollinated. That means workers go up the few male trees to collect pollen and up female trees to pollinate flowers that will turn into dates. Sure nature uses wind to do this but by planting more female trees and judiciously using the pollen, it gives commercial farmers a much bigger yield. And in a world where margins are so slim, that can make a big difference! So much so they make two trips up each female tree to ensure as much pollination as possible.
• The months of May and June, palmeros will check for dates setting on the tree and may need to help balance the load some as well as create supports from the growing fruit load by tying bunches to the nearby fronds.
• In July and August, those green dates are really taking shape and the team goes up the trees to put silk bags over each bunch to keep insects and birds from getting the fruit as it ripens. That’s what they were doing when I visited so photos/video on that are coming!
• And harvest starts in September!

Touring a Date Farm

When I first talked to Albert, I walked through the time needed like I do with all my guests. Discussing the need to capture clear audio for the podcast as well as get a chance to look at the farm and capture video. I asked for a 30 minute tour knowing how many things farmers balance, but we were having such a good conversation and seeing so many things that made me ask questions. Next thing I knew I had monopolized most of his morning! When I mentioned knowing he was busy, he laughed saying he was enjoying getting around the farm, touching base with the crew, etc and that I was “stuck with him.”

We had a chance to see date orchards at various stages of growth and development. We saw pups that were cut off younger trees to go to the nursery. Date gardens that have been planted in the last couple of years and are nearing production as well as trees nearing the century mark in age and no longer producing (they will soon be replaced). But my favorite by far was watching Rodolpho work a tree.

Get More Info & Stay Connected!

You may want to check out the website for Hadley’s Date Garden. The page on the farm’s roots has a few great old photos as well as video with Albert. If you want to purchase some of the Hadley’s dates, Albert suggests you look at local retailers. They are available in several places like Costco. You can buy them through Amazon but Albert points out the prices there tend to be higher since it’s not direct from the farm.

We love talking about a different food and farm topic every two weeks for the podcast. And it’s wild how that has built a library up! You can probably find a favorite food in our previous episodes or maybe you’d just like to wander around the map to see something close by. You can subscribe to get emails on future episodes from the website, listen to the podcast in your favorite app and connect with us on social media. In fact, if you find a platform we aren’t on, please let us know so we can add it!

The post Growing Dates: Coachella’s Longest Running Jam Session appeared first on Grounded by the Farm.

Family holiday celebrations wouldn’t be the same without the cranberry salad my grandmom & mom have always served. With that in mind, interviewing a cranberry farmer was a must for the holiday series on Grounded by the Farm. 

Amber Bristow grows cranberries with family in Wisconsin — they are some of the 700 family farm owners of Ocean Spray. Having taken some time away from the farm to work elsewhere, she said cranberry farming was in her blood and eventually she wanted to return to the marshes. She shares her experiences in our interview as well as sharing online via  @CranberryChats on Instagram and Facebook.

Insight from a Cranberry Farmer on Growing the Crop

Amber started her social media channels to share information about how cranberries are grown. Those photos, like the one from harvest above, provide a lot of information. Still, I think a lot of Americans will be surprised that cranberry marshes aren’t flooded with water much of the year. That’s just for harvest!

She walks us through the process for growing cranberries, talks with us about managing the perennial vines, some of the pests that can get in the way and ultimately helps us understand those images of Ocean Spray farmers standing in the middle of a marsh in waders.

This videos shows as the fruit is being combed from the vines.

 

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A post shared by Amber (@cranberrychats)

And this shows the more detailed harvest on a cranberry farm.

 

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A post shared by Amber (@cranberrychats)

Fresh Fruit versus Processed

Cranberries are sold fresh fall and winter, but they are enjoyed year-round thanks to a range of products. Amber says she loves the juices and Craisins, and finds cranberries make a great add to a fruit smoothie. Her family raises cranberries for the processed market so you may one day see Amber’s face on the juice jug at some point! I haven’t really made cranberry muffins but Amber makes me want to!

Links For More Information

A video of cranberries being raked so they float on top of the water and a video of cranberry harvest.

Cranberry Recipes mentioned during this episode — cranberry sauce, cranberry salad and the sangria.

US Cranberry Harvest Explained in Four Charts (National Geographic)

Forward Farming podcast on all things Wisconsin agriculture

The post Not a Stereotypical Cranberry Farmer But Destined to Join the Family Business appeared first on Grounded by the Farm.

As mentioned in the episode where we interviewed Wisconsin cranberry farmer Amber Bristow, both her family and mine have favorite recipes that are made for the holidays every year! I also discovered a new one last year that I may need to enjoy more often. We wanted to share those recipes here.

Amber’s Crandma’s Cranberry Sauce

Amber makes lots of cranberry puns, one is calling her grandma her crandma. Crandma makes a fresh cranberry sauce for the holidays.

4 cups fresh cranberries

2 cups sugar

1 cup liquid (Amber likes orange juice but you can use something else)

optional bit of cloves or cinnamon

Mix, put in a 9 by 13 pan and cover with foil. Bake at 350 degrees for 1 hour.

She points out that the cranberries will remain whole and have a really beautiful glossy appearance.

My Grandmom’s & Mom’s Cranberry Salad

1 can of crushed pineapple (20 oz)

1 lb fresh cranberries (rinsed)

1 cup of pecans (we break into pieces)

1 package of gelatin

2 cups of sugar

1/4 cup of water

Drain pineapple well and bring juice to a brisk boil. Add cranberries and cook until all pop. Turn off the heat and stir in sugar. Dissolve gelatin in water and add to the cranberry mixture. Add pineapple and nuts. Chill. Keeps well.

 

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Cranberry Reindeer 2-2-2 Sangria Recipe

This is a recipe I picked up last year at a great specialty shop called Fezziwig’s in O’Fallon, Illinois last fall as Matt and I were taking in popcorn harvest! It was a perfect holiday drink!

2 Bottles of Cranberry Snow Wine

2 liters of white soda

2 cups of vodka

Float some whole cranberries, orange slices and some ice in it to make pretty while it chills!

The post Cranberry Recipes Tested on Farm and in the City appeared first on Grounded by the Farm.

Watermelon, the fruit of summer, no matter how you slice and dice them, they are always refreshing! But have you ever thought to yourself, I need a watermelon knife for all that slicing and dicing? Pay attention. Trust me.

This post includes affiliate links that may result in some compensation to help fund the site.

In our last podcast episode Growing Watermelons and Connecting Consumers, we talked with watermelon farmer, Rachel Syngo of Melon 1 where they proudly grow watermelons on multiple farms in southwestern Florida and work with farmers across the eastern US.

Right Way to Cut a Watermelon? Really?

I love getting the scoop from farmers. So as we talked, we raised all the questions like how do you cut a watermelon? It’s funny but something so simple can become controversial at times. However, I asked because several years ago a watermelon farmer showed me a way to do it that I hadn’t seen before. And I love it!

The answer: The cutting method depends on how you will be eating it.

• If you’re serving watermelon at an event or want a piece to hold onto you cut the watermelon in quarters lengthwise then cut it in slices so the rind serves as a handle.
• If you will be eating at home, maybe using in salads, etc. you kind of peel the melon with a knife. You cut the rind off first, then slice into cubes, wedges or whatever. A friend in Wyoming recently discovered it & shared on Instagram so here you go!

 

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Today I learned a new way to cut watermelon I can’t believe how easy it was, and truly I think it was way less wasteful too…tho the chickens still seemed happy with what they got

A post shared by Prairie Wife (@prairieheels) on Jul 4, 2020 at 9:56am PDT

There technically isn’t a correct way to cut a watermelon but there is definitely more than one way to do it!

Watermelons: The Fruit that Deserves it’s own Knife

There is a wonderful tool that we BOTH agreed was essential to cutting watermelon (and to avoid cutting a finger), the watermelon knife! I hadn’t even heard about them until I went out on a watermelon farm… then I saw them several times.

I had to ask if this was watermelon universal. We both had watermelon knives, and agreed that this tool is a lifesaver when it comes to cutting up that juicy watermelons. I will never use a butcher knife or something again.

This knife is long and made of stainless steel allowing you to get through the entire watermelon without the knife bending or you having to turn the watermelon to ensure you’ve cut all the way through. It also boasts a pretty solid blade (though there are holes in it like seeds), it won’t bend while cutting! The handle is made of comfortable silicone and is ergonomic for great leverage.

If you look closely, the serration is a bit deeper and longer than most knives, this allows you to gracefully slice through the tender insides of the watermelon. Rachel points out its a lot like a bread knife but with more heft for the serious job it takes on.

The post The Right Way to Cut a Watermelon? A Watermelon Knife? appeared first on Grounded by the Farm.

Can you imagine July if someone wasn’t growing watermelons?

Summertime wouldn’t be the same without watermelon! It cools us down, hydrates us and brings smiles to faces! Few of us have had the chance to visit a watermelon farm or talk to a farmer, but Rachel Syngo’s family has been “in the biz” of growing watermelons for generations.

They proudly grow on multiple farms in southwestern Florida and work with farmers up the East Coast to provide the tasty fruit as much of the year as possible! We talk about how and where watermelons are grown, the trends that seem to be gaining traction, food safety, how you get seedless watermelons and more!

Links Mentioned in this Episode Include

See how watermelons are harvested and transported (embedded at the bottom of this post)

A vodka watermelon cocktail from FarmWifeDrinks.com

Where to Find Melon 1 Online

• Melon1.com
• Facebook Melon 1 at https://www.facebook.com/melon1inc/
• Instagram Official Melon 1 at https://www.instagram.com/officialmelon1/
• Twitter Official Melon 1 at https://twitter.com/officialmelon1?lang=en

Grounded by the Farm Online

• GroundedbytheFarm.com for photos, blog posts, show notes and more
• Ask the Farmers Facebook Page
• Groundedbythefarm_ on Instagram
• Grounded by the Farm on Youtube
• @groundedbythef on Twitter

Growing Watermelons & Harvesting By Hand

The post Growing Watermelons & Connecting to Customers: Rachel Syngo is Big On Watermelon appeared first on Grounded by the Farm.

It seems like avocado recipes were a good way to follow up the tour of an avocado farm and the interview with a farmer sharing tips on how to find the perfect avocado. Not only did I have a box of avocados at the house, I have friends who write about food all the time!

Avocados Recipes & Hard Avocados

Who hasn’t run to the grocery store and bought avocados wanting to make guacamole or something immediately. As Mimi Avocado told us in the podcast, avocados give us a chance to grow as people as we work on being more patient. She gives you a lot of tips on what to do with hard avocados (and what crack pot ideas she’s heard that simply do not work) on her site. She has another post that gives you all the tips on handling avocados at home and how to tell whether an avocado is ripe or not.

Making Guacamole

You can’t mention avocados without a lot of minds going straight to guacamole and chips! I can still remember my first visit to San Diego and sitting in Old Town enjoying it so much that i had absolutely no room for dinner! But there isn’t just one way to make guacamole and people get some questions, so I have a few guacamole recipes I want to share. I love that Mimi has so many to choose from but also have some other farmers who love guacamole too. Several great avocado recipes here!

A Good, Basic, Easy Guacamole

My friend Jent in Indiana shares a good recipe for fresh guacamole on her site Farm Wife Feeds that sounds really familiar to me. She says her daughter is the guac pro and every time they make it they munch it all up!

Making a Big Batch of Guacamole

Mimi’s story of how she met her husband and was captivated by his big bowl of guacamole for a potluck makes me smile. But seriously, making a guacamole for a crowd isn’t that easy unless you know how to get a lot of avocados at peak all at once!

The Fastest & Easiest Guacamole

Sometimes, you have a ripe avocado ready to go but maybe you don’t have all the other fresh ingredients? Mimi says the fastest & easiest guacamole which includes simply salsa and a season salt, fresh cilantro takes it up a notch. Some times she even adds proteins to it to make a heartier snack like these smoked ham guacamole bites.

Avocado Toast

I’m going to start by admitting I’m not a great cook but I love certain foods and learn to prepare those at the very least. Making avocado toast has brightened several days during quarantine.

While having the perfectly ripe avocado is the most important piece, I am also a bit of a bread fanatic. Many friends and family are busily tending a sour dough starter and baking bread, I love bread fresh from the over but admittedly, I’m not a regular baker. I love that I can get sour dough from my local grocery via Instacart. My options range from St. Louis’ own Companion Bakery or from Izzo’s in San Francisco.

I didn’t have any fresh cilantro, which I love with avocado, so I used just a little cilantro-flavored cotton seed oil. It was awesome!

Mimi Avocado tells us how they make avocado toast and it sounds like they do ALL THE THINGS since they have acres of avocado trees I toured in their back and side yards. She uses mashed avocado sometimes, slices the avocado others. And she talks about a range of toppings that go well with avocado. Since a friend is going to the seafood market today and dropping by a few things, I may have to try out some new ideas myself based on Mimi’s inspiration!

Avocado Frittata for Breakfast

My friend Jenny, met her true love and moved from California to North Dakota. Although she loves the prairie, she misses some of the local produce that was always so incredibly accessible. Of course, grocery stores and home delivery can cover most of us wherever we are. She talks about all of that and more as she provides a recipe for the avocado and tomato frittata that looks awesome and rounds out our avocado recipes nicely!

The post Five Avocado Recipes You Really Need to Check Out appeared first on Grounded by the Farm.

The search for the perfect avocado is a search many of us have been on. But avocado farmers like Mimi Holtz, who is known simply as Mimi Avocado online, know what to look for and what impacts the tasty goodness we all crave. Listen as she shares favorite recipes, some of the everyday ways the Holtz family enjoys avocados, insight on how the crop is grown and tips for delighting kids. 

Selling Produce Direct

The family started a business called California Avocados Direct several years ago and it has found a real niche for itself — her son Ben keeps this building and daughter Maryanne is working with customer service. I’ve ordered several times over the years and recording and editing this episode certainly made me crave the perfect avocado so I have a box on my table now! Because they have so many different varieties, and different varieties are ready at different times of year, they have subscribers who get boxes monthly. I hadn’t realized the fit avocados have for people with celiac disease or vegans/vegetarians using them as a staple in diets. But those groups alongside avocado enthusiasts like me love getting the best flavor possible. And really…. the farm employees picked & boxed avocados for me on Monday and they made it from Southern California to my front porch in St. Louis Wednesday by lunchtime!

The farm also grows tangerines and sells them by the box. And Mimi pointed out that with the process so well established for years on those crops & so many people staying home, they are now packing produce from other farmers too. They quickly adapted to source and pack potatoes, onion, celery, various fruits, nuts and more that was available. The boxes have been getting rave reviews on Facebook and how cool to know it could be could potentially be reducing some of the waste some farmers are suffering.

Varieties of Avocados They Grow

One of the reasons the Holtz family can do year-round direct avocado business, is Ed Holtz has kept tending and planting different varieties of the fruit throughout the decades he’s been in Escondido.

Mimi points out that most Americans are familiar with the Haas avocado — one with a bumpy, thick skin that ships well. The variety did such a good job with production and throughout the supply chain, that the US market moved largely to Haas variety decades ago. And that success has led to more Haas avocados being planted in Mexico and other countries who supply US consumers with fruit.

But the family has always enjoyed the different flavors and textures of various varieties. And different varieties ripen at different times of year too. Mimi explains that April is peak season for the fuerte variety and I have to agree with her… the flavor of fuertes is so much richer than what I’ve gotten from grocery stores. The box above is of fuerte avocados and you can see the skin is smooth, it’s also really thin. They also grow Bacon avocados (they don’t taste like bacon but everything goes well with bacon!), Reed avocados which are big & round like cannonballs, Nabal, Gwens and more. In fact, when I was there in October, Ed gave me a few Mexicola avocados that were new to the farm. They had a really deep purple skin (you can see they sort of look like eggplants) and the skin was really thin which was notable once I cut the avocado. I did a short video at the time if you would like to see.

Favorite Ways to Enjoy the Perfect Avocado

While I tend to eat out several times a week and travel a lot, I have been home and cooking. I told Mimi about making lots of avocado toast and slicing some up for chicken tortilla soup recently. She has a million ways to use them!

“Well, we sliced them on top of scrambled eggs or with an omelet. You know we buy those bacon bits at Costco and put them into the scrambled eggs with a little onion maybe. And then slice avocados on top with a little cheese.” Mimi explains. “We always have tortillas in the refrigerator so that we could make a burrito or a taco or quesadilla and then, you know put slices of avocado on top or we mash the avocado and do different kinds of guacamole. You don’t have to have, you know, the traditional guacamole. You could just grate onion into mashed avocado and try that or add a little crab meat if you happen to have a can of crab in the pantry or some in your refrigerator.”

I love that she also cuts shapes out in avocados! It certainly brings a smile to your face to have a heart sitting atop a bowl of soup or salad and she sends a clear stay home message with an avocado house.

 

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A post shared by Mimi Holtz (@mimiavocado) on Apr 1, 2020 at 11:57am PDT

More on Avocados in the Podcast

Listen to the episode to learn more about avocados including:

• How to store avocados at home
  
• Understanding avocado trees growth & care
  
• How long do trees produce?
  
• Food safety
  
• Pruning and picking

Links Mentioned in this Episode

• A video tour of the perfect avocado farm (this is my adjective, I’m sure Mimi & Ed would laugh and say not perfect but always working to be better)
• Mimi Avocado’s blog (includes great recipe, farm stories, etc)
• Website where the Holtz family sells avocados & other fruits & vegetables direct  

The post Getting the Perfect Avocado For Our Kitchens & The Farm appeared first on Grounded by the Farm.

Join me as I tour an avocado farm. This video was shot in late October as we looked at young fruit on the tree. Those same avocados are being picked and packed as we publish the tour because April is when California’s avocado season gets underway offering great flavor!

Our host was a woman known in social media circles as Mimi Avocado. Mimi showed me around as her husband, son and others were busily working to care for the trees on the farm outside of San Diego, California.

Hope you enjoy learning about growing avocados from a farm family who proudly grows them. You can even order some to be delivered from this farm directly to your door via CaliforniaAvocadosDirect.com.

Young Avocado Trees

First up on the avocado farm tour for us was young avocado trees. The family plants trees regularly as they want to maintain the productivity. As we looked at a nursery field of newly planted trees, Mimi pointed out how the shiny leaves are a good sign they are healthy and getting enough water, etc. Young trees will produce blooms and try to grow fruit but for a couple of years they have growing to do before they can really contribute to yield so the farm has a routine for replacing trees that allows them to keep producing year after year.

What Avocado Flowers Look Like

Once trees get taller, more leaves and branches, the fruit (both blooms and the avocado that will ultimately be picked) grow in the sun. It’s really different from a lot of other tree nuts (including our beloved pecans) and fruit trees in that it has blooms on it for one year while fruit is also ready to be picked. That tropical nature is pretty cool. The blooms have a bright yellow to them while avocados can be a bit camouflaged in all the greens of the tree.

But dang there were lots of them!

Caring for Mature Trees

Mimi explained that pruning is a part of the regular care of trees and it serves a couple great purposes. It helps clear out any limbs that may have broken, etc that could pose safety concerns to pickers. And it also means the tree will need less water. It is so interesting that along with pruning them, sometimes they cut avocado trees down to the trunk and let them start regrowing.

I love that avocado trees are always shedding leaves and putting on new ones though I’m not sure I’d love it if I had one in my yard. It is kind of convenient to have all the leaves on my trees drop in just a couple of week period.

More on Avocados!

The new podcast episode with Mimi talking all things avocado will be coming out tomorrow so check it out in your favorite podcast app or come back and listen to it here.

Mimi has a fantastic website mimiavocado.com with lots of information about avocados — recipes for all the avocado dishes you can imagine, some glances around the ranch/farm, and based on a conversation I had she may have put this one together on how to freeze avocados — I also find chopping them up and putting them (airtight) in the fridge makes avocado toast so dang easy for days!

You can join me in ordering avocados from the farm via californiaavocadosdirect.com.

And you may enjoy a few photos and video from the first avocado farm tour I ever took — it was at Mimi’s years ago!

The post Want to take an avocado farm tour? Sit down and enjoy the ride. appeared first on Grounded by the Farm.