Xoven Agricultor http://xovenagricultor.org/ Sat, 09 Oct 2021 09:56:22 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://xovenagricultor.org/wp-content/uploads/2021/06/cropped-icon-32x32.png Xoven Agricultor http://xovenagricultor.org/ 32 32 When to prune hydrangeas | Life https://xovenagricultor.org/when-to-prune-hydrangeas-life/ https://xovenagricultor.org/when-to-prune-hydrangeas-life/#respond Sat, 09 Oct 2021 05:00:00 +0000 https://xovenagricultor.org/when-to-prune-hydrangeas-life/

Some hydrangeas are pruned in the fall, some in the early spring, and some not at all.

How do I know which variety my hydrangea is and when it should or should not be pruned? Proven-Winners has the simple answer.

Of the 49 hydrangea species, four are native to America and only six types are typically grown in our gardens. Those that produce flower buds on old wood are large leaves (mophead and lacecap), oak leaves, creepers and mountains. New wood bloomers include panicle (PG or peegee) and smooth (Annabelle series).

By not pruning old wood that produces buds formed earlier this year, they are more likely to be protected over the winter.

Late frosts do not harm new wooden bloomers as their buds are set after a risk of spring frost. If the buds are frozen, more will be produced.

This year’s New Confirmed Winners (PW) include Old Bigleaf Wood (aka Florist, Broom Head or Lace Up Hat), Let’s Dance Can Do, and Let’s Dance Do It. Both breathtaking.

New wood introductions include Firelight Tidbit, a dwarf bush with large flower heads, and Quick Fire Fab (true to its name Fab).

Both are panicle or peegee so named for its panicles (flower cluster) of large flower heads or grandiflora.

There is a hydrangea for every situation from 1-2 ‘to 4-6’, colors from white to magenta and almost any color in between, easy to grow, seemingly bloom forever and some repeat. They do best in moist, well-drained soil with more sunlight than typically given. Peegees are known for their sun tolerance.

They have shallow roots and dry quickly. Mulch helps retain water.

You know hydrangeas love water, but did you know that “hydra” refers to seed capsules that look like ancient Greek water-carrying vessels according to PW.


Goldenrod is in full bloom. Our state flower is not the cause of an allergic reaction because its pollen is heavy and falls to the ground. The pollen of ragweed, its companion is light and blows in the wind.

Let the fall asters stay over the winter and cut them back in early spring.

Garden – Cut some Shasta daisies to enjoy inside. At three years old, Shasta will begin to become leggy and will need to be removed.

Each year, replace the older ones and plant with new ones to have continuous dense flowering and healthy plants. Leave the rose hips and dead roses on the bush. The hips feed the birds while the dead roses indicate that the bush has stopped blooming. Add a tablespoon of bleach and sugar to half a quart of water to keep cut roses fresh.

Lawn – The sweep time has arrived. For less back stress from raking, pull the rake towards you as you move away from the leaves. Form rows of leaves, mow with a mulch blade, and repeat in the opposite direction to break the leaves enough over the winter to add nutrients and improve soil quality.

Trees and shrubs – Plant trees and shrubs. Viburnums create a great screen to block out poor eyesight and are not picky about the ground or the environment. Collect nuts and buckeye seeds daily. Bending or crouching to pick up is a good exercise and avoids tripping over the film (heavy coating of seeds) and reduces projectiles thrown by the lawn mower. Recycle vines that have been removed from trees, lawns and flower beds to make wreaths and baskets. Order a live or cut Christmas tree from a reputable nursery.

Vegetable – Pick wild persimmon species or fruits once they have colored but are still hard and ripen inside. It will ripen after picking. Choose hybrid varieties when they have matured on the tree. Recycle used vegetables by removing them and adding them to the compost. Never compost plants infested with diseases and insects.


Today Ice House Annual Squash Festival, 120 N. 8th St., Mayfield, squash, art, family activities, music, food and more. – 9 a.m. to 3 p.m. Rescheduled for today due to rain.

Contact Carolyn Roof, the Sun’s gardening columnist, at carolynroof02@gmail.com.

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Chamber seeks local rock stars – The Durango Herald https://xovenagricultor.org/chamber-seeks-local-rock-stars-the-durango-herald/ https://xovenagricultor.org/chamber-seeks-local-rock-stars-the-durango-herald/#respond Fri, 08 Oct 2021 21:47:26 +0000 https://xovenagricultor.org/chamber-seeks-local-rock-stars-the-durango-herald/

Our companies play a major role in our culture and our society. They stimulate the economy and allow our community to prosper.

Each year, the Durango Chamber of Commerce rewards businesses, individuals and non-profit organizations in our region who demonstrate excellence and leadership and who have made a real impact on our community. We believe this is an important function of our organization as it brings us together to celebrate and strengthens our community.

The Chamber presents several categories at the annual Durango Rocks Awards, scheduled for January 20 at the Community Concert Hall at Fort Lewis College. Applications are now open and we invite you to tell the stories of those who were remarkable in 2021.

The Citizen of the Year is awarded to individuals who have made an outstanding contribution to our community beyond their profession or usual responsibilities. Someone who puts community first and makes Durango a better place. Bob Wolff is the 2020 Citizen of the Year, and other recent recipients include Ellen Roberts and Joanne Spina.

The Business of the Year award recognizes dynamic businesses that share a commitment to excellence, business growth and community. They have a proven track record of financial performance, strategies and expansion. They demonstrate achievement in service and innovation in management. The Company of the Year 2020 is the 1st SouthWest Bank; other recent recipients include Peak Food & Beverage and Durango Dermatology.

The Small Business of the Year award is given to businesses that have been in business for at least three years and have fewer than 20 full-time employees. These companies demonstrate innovation, perseverance and exceptional management accomplishments while creating a successful and growing business. Honeyville & Honey House Distillery is the 2020 recipient, and others include Durango Harley-Davidson and Pet Haus.

The Entrepreneur of the Year award is given to someone who starts a new business and is seen as a source of new ideas, goods or services. Entrepreneurs take risks when creating a startup, show vision, leadership and ingenuity. Erin Neer with MuniRevs is Entrepreneur of the Year 2020; previous recipients include Jeff and Jennifer Vierling of Tailwind Nutrition, and Jessika Buell of Lucky Services / Marketing Concepts Squared.

The Nonprofit of the Year Award honors outstanding achievement in the nonprofit sector, addresses an unmet need for community improvement, and serves with distinction. The Economic Development of Region 9 is the non-profit association of the year 2020; previous recipients include Sentiers 2000 and the Community Foundation.

Volunteer of the Year honors an individual who embodies the spirit of volunteerism and community leadership that goes beyond their profession and normal responsibilities. Dave Woodruff is the 2020 Volunteer of the Year; past recipients are Lisa Barrett and Jeff Givens.

Applications are accepted online at DurangoBusiness.org/awardsnominations and the deadline is November 5th. Be sure to tell why the candidate should be considered. Finalists are announced in December and the recipient is recognized at the ceremony on January 20.

In addition to Durango Rocks, the Chamber offers programs and seminars to grow your business and monthly networking opportunities. For more details, visit DurangoBusiness.org/events.

Jack Llewellyn is executive director of the Durango Chamber of Commerce. Contact him at jack@durangobusiness.org.

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When I don’t want to cook, this cheese is dinner https://xovenagricultor.org/when-i-dont-want-to-cook-this-cheese-is-dinner/ https://xovenagricultor.org/when-i-dont-want-to-cook-this-cheese-is-dinner/#respond Fri, 08 Oct 2021 20:33:50 +0000 https://xovenagricultor.org/when-i-dont-want-to-cook-this-cheese-is-dinner/

It is Highly recommend, a column devoted to what people in the food industry are obsessed with eating, drinking and buying right now.

Sometimes dinner is a cheese plate. I mean a “cheese plate” in the broadest sense, in the sense that it’s cheese on a plate. If I’m feeling ambitious, I could include a few other supporting characters to complement it and make it look more like a meal: olives, fresh veg, something crunchy. But none of these elements are entirely necessary. The ideal cheese is the star of the show, able to stand on its own and feel not only worthy of a meal, but happily worthy of a meal. When making a full cheese meal, I focus on the satisfying, earthy weight of washed rind cheeses, and more specifically, Consider the new Dorset Mini from Bardwell.

Washed-rind cheeses are literally washed with brine (or sometimes wine, beer, or spirits) as they age, which promotes a welcoming environment for a variety of bacteria, often brevibacterium household linen (b. sheets). The B. the linen fabrics give these cheeses their famous sticky mandarin-colored rinds and their spicy aromas. One of the classic examples of this style, Epoisses of Burgundy, is so powerful that it would be prohibited on Parisian public transport.

Consider Bardwell‘s Dorset Mini is more nuanced, and I don’t think anyone would smell it on the tube. This semi-sweet Jersey cow’s milk beauty is made in West Pawlet, Vermont, right on the New York state border. It weighs 12 ounces, so it’s not exactly tiny (the mini refers to a scaled-down version of the original Dorset); it makes an excellent meal for two. Its lovely orange exterior results in a rich textured, pudding-like dough, and its flavor is savory, almost meaty, with tons of complexity. It has enough funk to intrigue, but it doesn’t hit you over the head with a stinky smell.

Consider Bardwell a longtime darling of the American artisan cheese world. In 2004 Angela Miller, a New York literary agent and publisher of books for chefs like Jean-Georges Vongerichten, started the creamery with her husband, Rust Glover, reviving what had been a dairy cooperative, founded in 1864 and closed during depression. I was fortunate enough to visit when I was working for Murray cheese in 2015. I will never forget the green hills – they almost looked wrong – and the friendliness of the small staff. Their cheeses are made only from fresh Jersey cow’s milk from a single herd just down the road, and the crisp flavor of the milk shines through even their bolder wheels like Dorset Mini.

You can turn Dorset Mini into a meal with whatever’s in your fridge, but I recommend pairing it with apples and honey, or ribbons of ham and pickles. For a special occasion, take out the Cava. You won’t miss the meal you didn’t cook.

Consider Bardwell Dorset Mini

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Beekeeper’s quest leads to activity hive to get Dunfermline men’s shed off the ground https://xovenagricultor.org/beekeepers-quest-leads-to-activity-hive-to-get-dunfermline-mens-shed-off-the-ground/ https://xovenagricultor.org/beekeepers-quest-leads-to-activity-hive-to-get-dunfermline-mens-shed-off-the-ground/#respond Fri, 08 Oct 2021 14:27:00 +0000 https://xovenagricultor.org/beekeepers-quest-leads-to-activity-hive-to-get-dunfermline-mens-shed-off-the-ground/

Beekeeper’s quest leads to activity hive to get Dunfermline men’s shed off the ground

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]]> https://xovenagricultor.org/beekeepers-quest-leads-to-activity-hive-to-get-dunfermline-mens-shed-off-the-ground/feed/ 0 Medical problems prompt family to eat healthy and grow their own food – The Mercury https://xovenagricultor.org/medical-problems-prompt-family-to-eat-healthy-and-grow-their-own-food-the-mercury/ https://xovenagricultor.org/medical-problems-prompt-family-to-eat-healthy-and-grow-their-own-food-the-mercury/#respond Fri, 08 Oct 2021 10:34:56 +0000 https://xovenagricultor.org/medical-problems-prompt-family-to-eat-healthy-and-grow-their-own-food-the-mercury/

Last year, 40-year-old Maria Hernandez Cruz and her family were inspired to start growing their own food. So they created Cruz Family Little Farm on their one acre lot in Douglassville to meet some personal needs.

“We have medical issues and are trying to eat healthy,” said Cruz. “We need things that are chemical free and make things grow naturally.”

When it comes to planting and harvesting, it’s a family affair.

Maria Hernandez Cruz’s youngest daughter, Azul, helps pick tomatillos in the garden. (Photo courtesy of Cruz Family Little Farm)

“I have a grown son and three daughters,” said Cruz, adding that even though her son is an adult, she has three young daughters at home. “They help me in the garden, with the chickens, honey and the farmers market.”

In addition to providing food for their own families, they also share eggs, honey, flowers, produce and herbs with the community at the Pottstown FARM market.

“All I’m talking about is what we share at our table,” she said, referring to customers in the market. “We sell what we eat from our table, therefore we share from our table. “

Their motivation to grow and sell things at the farmer’s market extends beyond the profits from the sales.

“We’re not doing it for profit,” said Cruz. “It’s more like teaching people that you can eat healthy on a small property – you don’t have to have a lot of acres to eat. You can do it in your garden, you can do it anywhere, and you can produce good, healthy food.

Cruz, who was born in Mexico, moved to Brooklyn, New York, when she was 10 years old. At 24, she moved to Pennsylvania.

“I didn’t like the city and always wanted to live in a place where I could have a garden and grow my tomatoes,” she said. “I’ve always liked natural things.”

Cuban oregano grown at Cruz Family Little Farm. (Photo courtesy of Cruz Family Little Farm)

The main cook of the house for her husband and her three daughters, these days, Cruz likes to prepare his family “pumpkin blossom quesadillas”, made from flowers that grow on their pumpkin vines.

“We chop them and sauté them with onions, garlic, then we take a tortilla and we put cheese in it,” she said, adding that she uses corn tortillas and mozzarella.

The quesadillas are topped with a green sauce, also known as salsa verde.

“Right now we have a lot of tomatillos and I’m roasting them with jalapenos and mixing them with garlic and then garnishing them,” she said of the quesadillas.

Cruz said her family is currently anxiously waiting for their sweet potatoes to be ready for harvest to make a fall dessert that she also makes occasionally with pumpkin.

“I’m waiting for my sweet potatoes so we can eat honey roasted potatoes,” she said. “It’s our favorite dish for fall.”

To do this, she washes the sweet potatoes and then cuts them in half before adding a few sweet ingredients.

“I put a little cinnamon and a little sugar on top to make it crisp,” said Cruz, adding that she was using white sugar, cinnamon and cinnamon sticks.

After having roasted the potatoes in a casserole dish covered with aluminum foil, then comes the final touch.

“I take it out and pour our honey on it and eat it for dessert,” she said. “You can buy your own sweet potatoes, but when you grow your own they taste better.”

A roasted pumpkin or sweet potato dessert garnished with sugar and cinnamon before drizzling with honey. (Photo courtesy of Cruz Family Little Farm)

In addition to what they grow for their own family and the farmers market, the Cruz family sells herbs at The Blue Elephant restaurant in Pottstown.

“They love rosemary and Cuban oregano,” she said. “They asked me to grow shiso – a Japanese mint that they use in their sushi.”

One dish that Cruz likes to make at home with Cuban oregano is chicken oreganata.

“You grind the oregano and put in garlic and vinegar and black pepper and you marinate your chicken in it,” she said, adding that when crushed, Cuban oregano forms a paste. that looks like pesto.

Since Cruz spent much of her youth growing up in New York City, she enjoys immersing herself in different styles of cooking given the variety of foods she has been exposed to.

“I cook Dominicans, Puerto Ricans, Chinese, Mexicans and Italians,” she said. “Whatever my kids want that day, I do it for them.”

Learn more about Cruz Family Little Farm

Facebook: @cruzfamilylittlefarm

Find them at Pottstown FARM Market

October 2, 16 and 30, 9 a.m. to 1 p.m.

Smith Plaza, Pottstown


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Put people in your business first https://xovenagricultor.org/put-people-in-your-business-first/ https://xovenagricultor.org/put-people-in-your-business-first/#respond Thu, 07 Oct 2021 14:01:00 +0000 https://xovenagricultor.org/put-people-in-your-business-first/ Opinions expressed by Contractor the contributors are theirs.

Behind Review host and Yelp small business expert Emily Washcovick shares a preview of this week’s podcast episode.

A business is more than bricks and mortar and a few products. They’re the offspring of the business owner, and as the owner you want customers to experience the best that you have to offer. Setting and fulfilling expectations for that experience, as soon as the customer walks through your door, can be one of the things that keeps them coming back.

Milk + Honey

That’s why Alissa, owner of Milk + Honey, designed her space to create a relaxing and luxurious atmosphere that instantly calms and relaxes customers from the second they walk in.

“Our main goal and our mission at Milk + Honey is to make people feel good. The vibe of Milk + Honey, the vibe there, as soon as you walk through the doors, we pay a lot of attention to the architecture and really use the architecture to enhance that experience. As you keep going deeper and deeper into the spa, it’s darker, calmer, just more relaxed.

This unique vibe was exactly what drew criticism from Yelp Melissa M., who was trying out different spas throughout the Houston area. When she landed on Milk + Honey, she knew it was the right one.

“I love, I love, I love Milk + Honey. When we found Milk + Honey there was no need to go anywhere else. I love everything about this place. Free parking in a convenient location is great. The staff are professional but friendly. The interior is clean and well maintained. The changing room is just big enough and I never had to wait for a shower.

They have all the amenities you could want – hair dryers, showers, small items you might have forgotten, etc. The massages I received, especially by Nia, were amazing. I am absolutely in love with Nia and her ability to know how to give a massage. He’s a master.

The owner, Alissa, agreed: “We are not providing massages and facials. Our mission is to make people feel good and to give them even a two hour respite from their life and reality. All of these little details of this experience are so important because they don’t come for a massage. It’s really this whole decompression process.

But no one can create such a special atmosphere if they are not surrounded by their own support system. For Alissa, who is a busy mother of three and owns a successful business, that means building a great team of employees and treating them well. She knows that a secret to hiring great people is to treat them the way you would your clients.

The support its staff receive, from paid vacation days to the 401,000 match, creates a happy and supportive environment that is reflected in the care and attention to detail by everyone at Milk + Honey. His employees are invested in the success of his business.

“Even when the front desk people took you into the locker room and showed you all the different amenities, they made an effort to put things away. They didn’t just stay in their lane. They would pick up items or make sure the inside of the changing rooms was as clean and tidy as possible, which I really appreciate because when I go to a spa. I don’t just pay for the massage. I’m also paying for the full experience, ”Melissa said.

Alissa had managed to create the ultimate in-person spa experience, but she didn’t stop there. Developing more passive sources of income would also help to diversify its offerings and increase its results.

“I have wanted to create products for a long time. Creating them allowed me to flex different muscles and do something new without having to leave Milk + Honey, which I love, it’s my first baby in every way.

Alissa has also created a membership model, which she says works a bit behind the back of her business, without needing a lot of support from either employees or herself. While not having the greatest financial impact, it is a consistent source of income and rewards clients like Melissa with service discounts.

“Once we found Milk + Honey I was really like, this is where I’m going to come regularly. And when they mentioned to me that they had this subscription model where you get a discount if you sign up for a monthly subscription, I was like, it’s great because I want to come here anyway. I want to come to Nia anyway, and getting a discount is kind of like the icing on the cake.

Exceptional customer service and a relaxing experience have made Milk + Honey a successful and not-so-small business with six locations in Texas and one in Los Angeles. Alissa used these tips to help her business thrive:

  • Use your physical space to create an atmosphere. This brick and mortar can start your customer’s journey on the right foot with the right look and feel.
  • Make your employees feel as valuable as the customers. A team that feels valued and respected will convey this to your customers and take an active role in growing your business.
  • Test passive income streams. They can help increase revenue and keep businesses afloat during downturns.
  • When things go wrong, what matters most is your reaction. This is what separates truly exceptional customer service from the average.

Listen to the episode below to hear Alissa and Melissa, and subscribe to Behind the review to learn more about new business owners and appraisers every Thursday.

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Octomore release marks best day for scotch drinkers https://xovenagricultor.org/octomore-release-marks-best-day-for-scotch-drinkers/ https://xovenagricultor.org/octomore-release-marks-best-day-for-scotch-drinkers/#respond Thu, 07 Oct 2021 13:01:05 +0000 https://xovenagricultor.org/octomore-release-marks-best-day-for-scotch-drinkers/

What we drink: Octomore 12.1, 12.2 and 12.3

Where is that from : A limited edition annual edition from Bruichladdich, a distillery relaunched in 2001 and located at the southern end of the Hebrides archipelago in Scotland. Octomore was once considered “the world’s peatiest single malt”, but it goes beyond those claims.

The Islay Distillery focuses on the local terroir, the use of over 200 different types of casks and the use of traditional methods to achieve their goals. In addition, they aim to reach more than 100 PPM (parts per million, a number corresponding to the phenol content of the alcohol), because even if the smoke is not the all reason to exist, it is still an important part of the MO of Octomore.

Why do we drink these: Octomore started out as “How can you make peaty whiskey?” How to push the limits? as master distiller Adam Hannett reminds us during a Zoom tasting.

But that was in 2002, when it was first distilled (and released in 2008). For the twelfth edition, and through each edition since this first release, Octomore has become much more than a simple smoke bomb. Although the way he achieves this annual result is not always traditional. “We have a lack of consistency between the versions,” explains Hannett. “It’s a bit unusual in the whiskey industry.”

It’s kind of a fun way of saying that Octomore from year to year, and even in expressions of a single year of release, will show some drastic differences at times. As usual, these are relatively young whiskeys (5 years and over) bottled by force of the cask. While Octomore had a PPM in the 300 range, this year’s range is 118-130.

The key question here is, can we find new flavors behind the smoke?

How they taste:

12.1: Elegant and almost dessert, with notes of caramel, fruit, lemon and candied orange, with a little salinity. Aged in old American oak barrels, it’s a peaty scotch that a bourbon fan will treasure.

12.2: Aged for 3.5 years in ex-American oak barrels then another 18 months in ex-Sauternes barrels. The extra time that has mixed with the wood that has retained a mellow dessert wine offers a smoother profile at the start, at least on the nose. There is a sweet, almost juicy side here, with notes of honey, melon, vanilla, coconut and butterscotch. Complex and ever-changing, and also a little oily – and even a tiny drop of water adds new layers – this is the Octomore you’ll want to explore the most.

12.3: Using barley grown in Islay a few miles away, this whiskey is 75% filled in old American oak barrels and 25% fully aged in old Pedro Ximenez solera barrels. Given where the barley was grown and the warehouse located, the maritime notes (read: salty, brackish) here are not surprising, nor are the dried fruit and raisin notes from the old casks of sherry. A drought comes at the end, and the smoke is a bit more subtle (at 118.1, this is the lowest PPM of the three versions, although conversely it has the highest ABV). Certainly interesting, this one depends almost entirely on your love of the influence of sherry.

Fun fact: Barley for 12.3 is grown on Church Field at Octomore Farm by a farmer named James Brown.

Where to buy them: 12.1, 12.2, and 12.3 are available for $ 199, $ 234, and $ 259, respectively, from select retail.

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]]> https://xovenagricultor.org/octomore-release-marks-best-day-for-scotch-drinkers/feed/ 0 You must be eating dates in Coachella Valley right now https://xovenagricultor.org/you-must-be-eating-dates-in-coachella-valley-right-now/ https://xovenagricultor.org/you-must-be-eating-dates-in-coachella-valley-right-now/#respond Thu, 07 Oct 2021 13:00:05 +0000 https://xovenagricultor.org/you-must-be-eating-dates-in-coachella-valley-right-now/

Before all the windmill tours, poolside parties, and bracelets-wearing festival-goers arrived, the impossibly dry and strikingly beautiful Coachella Valley caught the eye of a guy. very different visitors: pioneers and farmers who imagined acres and acres bordered by date palms.

They didn’t come to the valley on a whim. At the end of the 19th century, the Department of Agriculture initiated a program of men who scoured the world in search of new crops to bring back to the United States. Botanists traveled to the Middle East and North Africa to study the cultivation of date palms and concluded that the arid and arid lands of the Coachella Valley could be the perfect place to nurture date palms. Commercial groves were created a few years later.

“Dates are the next profitable crop of California fruit,” George Wharton James, Coachella Valley grower and historian, noted in a 1912 pamphlet on growing dates. “Someone is going to make a lot of money over the next undated years. WHY NOT SECURE YOUR SHARE? “

The cultivation of dates predates the history books, but the date palm appears to be indigenous to the Middle East. In her book “The Date Palm: Bread of the Desert”, Hilda Simon writes about an ancient Islamic tale in which Adam buried hair and nail clippings in the ground and, “immediately he sprang from this place in the garden [of Eden] an adult palm, loaded with bunches of ripe and delicious dates. To this day, the fruit continues to play an important role in Islamic culture and cuisine. Dates are also widely cultivated in North Africa, where date palm shoots (the “children” or new shoots that grow on the main tree) were purchased and first transported to the Coachella Valley there. is over 100 years old.

Despite this rich history and tradition, dates seem to be underestimated in the United States. But anyone who has experienced the caramel flair of Halawy, the sweet nutty Zahidi, or the soft, chewy qualities of Medjool know better.

Lee Cohen, owner of Windmill Market in North Palm Springs, says he has the “best date shakes in the desert.”

(Myung J. Chun / Los Angeles Times)

The firm, meaty texture of a date like Deglet Noor makes them perfect for stews and embers. In salads, some dates can offer a contrasting crunch in a bowl of delicate greenery; other softer varieties go well in an already crunchy coleslaw. Some dates are excellent, as is, for snacks or with cheese. Dates can transform lemon bars – and do we even have to remind you of the heartwarming qualities of date shakes?

Their distinctive flavors and stories provide a timeline that spans thousands of years, but you can make the trip to Coachella Valley in just a few hours.


A farmer drives a tractor on a desert date farm.

Farmer Sam Cobb on his 110 acre date farm in Blythe.

(Mariah Tauger / Los Angeles Times)

California produces 90% of all dates in the United States and most of them come from the Coachella Valley. According to the Agriculture Marketing Resource Center, in 2020 the Golden State produced 49,300 tonnes of dates (on 12,500 acres) and the harvest was valued at $ 114 million.

Sam Cobb, who grows some of these dates on his farms in Desert Hot Springs and Blythe, Calif., Says he can trace his earliest memory of eating a date – a Deglet Noor – at Christmas as a child. Cobb, 59, didn’t like them at first, but after several tastes he concluded, “Hey, they’re pretty good.”

He grew up in the Fresno area and says he knew at age 3 that he “was born to be a farmer,” adding, “like Superman, the green crystal [of farming] was calling. In 1982 he started growing everything from radishes to watermelons. After a few years, he went to work in the US Department of Agriculture. Eventually he moved his family to La Quinta, and in 2002 he decided to get back to farming, but this time around it would be dates. To this day, he says he is “perhaps the only black date farmer in California.”

Sam Cobb harvests dates at his date farm.

Sam Cobb harvests a variety of dates, including Medjool.

(Mariah Tauger / Los Angeles Times)

On a sweltering July afternoon, Cobb compared his previous farming businesses to the dates he now grows: “It takes 21 days to grow a radish, and it takes 21 years for a date palm to grow. [to maturity]. “Cultivating dates, it seems, is a long-term commitment.

He operates a seasonal weekend market in Desert Hot Springs, selling his freshly picked dates starting in October. In addition to growing date palms for fruit, Cobb, like many date palm growers, sells them as ornamental palms. A lucrative side business, they can cost around $ 2,000 a tree.


Dates can be sweet and versatile, and date shakes can quench your thirst, but all this deliciousness gives no indication of the work involved in the cultivation.

Farmers almost always grow new date palms from offshoots that develop from buds at the base of the mother plant. It takes too long to start from the seed, and using the offspring ensures a certain homogeneity of the product.

But the fruit does not appear immediately. It can take several years for a bud to develop with its own roots and grow enough to separate it from the mother plant. And those newly planted offshoots and mother palms require year round attention – and water. Cobb estimates that “each mature date palm needs about 2 acre-inches of water per year to produce a date crop, which works out to 54,300 gallons of water per tree per year.” (Some farms are dependent on flooding; others, like Woodspur Farms, the largest organic date farm in the United States, are adopting drip irrigation.)

A group of Barhi dates hang from a tree at the Flying Disc Ranch in Thermal.

Barhi dates are harvested at the Flying Disc Ranch in Thermal, California. Over 20 varieties of dates are grown on the ranch founded in 1979 by Robert Lower.

(Myung J. Chun / Los Angeles Times)

Depending on the variety and health of the tree, a well-watered date palm can grow to 75 to 100 feet; they can produce fruit economically for about 40 to 50 years and can live for 120 to 150 years. In the middle of summer before they are harvested, dates are already very attractive to birds and insects, and farmers need to pack the growing fruit clusters.

Date lovers sometimes like to talk about the sex life of date palms, although the process of spring pollination – sometimes done by hand – probably doesn’t seem particularly glamorous to workers who are high in the air, maneuvering the fronds to dust. the pollen of one tree on the flowers of another. Date palms are dioecious, meaning the trees are either male or female – females are treated with pollen from male plants. After pollination, dates – small and green at first – begin to grow until they reach maturity. The harvest usually takes place from late August to October.

A woman stands against an ornamental fence with silhouettes of palm trees.

Heather Raumin, co-owner of Shields Date Garden in Indio.

(Myung J. Chun / Los Angeles Times)

Some farmers sell locally; others opt for online sales and farmers’ markets – or all three. Joan Smith of Rancho Meladuco, located at the north end of the Salton Sea, sells in a brick and mortar store in Newport Beach.

Of course, not all date palms are created equal, and farmers naturally have strong opinions about their products. Robert Lower from Flying disc ranch in Thermal, Calif., operates a biodynamic farm. Its groves are rare among small producers because its date palms mingle with hundreds of trees that grow citrus, pomegranate, fig, avocado and other fruits. He prefers Barhi dates to the ubiquitous Medjools (although he grows both – and other varieties).

Lower has 500 Barhi date palms and says they could be the future of the date industry.

“I never really liked [growing] Medjools. I felt like they were overrated, ”says Lower. “They grow fast, but the Barhi produces twice as much.”

Do they taste like butterscotch? Coconut? Now is the time of year to find out and a trip to Coachella Valley or to the Farmers’ Market might answer that question.

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Accelerator’s New Venture Fund Helps Farm Businesses Grow https://xovenagricultor.org/accelerators-new-venture-fund-helps-farm-businesses-grow/ https://xovenagricultor.org/accelerators-new-venture-fund-helps-farm-businesses-grow/#respond Thu, 07 Oct 2021 10:01:17 +0000 https://xovenagricultor.org/accelerators-new-venture-fund-helps-farm-businesses-grow/

In early 2018, KoHana Hawaiian Agricole Rum, a small Kunia distiller, joined Mana Up in the first business accelerator cohort of 10 start-ups based in Hawaii looking for help growing their businesses.

Less than four years later, KoHana and Mana Up are teaming up again in the accelerator’s latest big project, Mana Up Capital: a $ 6.3 million venture capital fund for Hawaii-based companies in looking for money to help them develop.

Mana Up Capital’s investment, in the range of $ 100,000 to $ 600,000, will allow the rum company to produce 70,000 to 80,000 cases per year in 2022, up from 10,000 this year, said the co-founder of KoHana, Jason Brand.

But for Brand, working with Mana Up isn’t all about money. It’s also about being part of something bigger – an organization that works to grow and diversify Hawaii’s economy by creating businesses that share the culture of Hawaii.

Hawaiian Agricultural Rum Distillery Kohana manager Tyler Johnson stands with the
KoHana Hawaiian Agricole Rum Distillery Manager Tyler Johnson stood with one of the company’s stills on Wednesday; the company will soon expand its operations thanks to an investment from Mana Up. Cory Lum / Civil Beat / 2021

“We love Mana Up’s message to the community,” Brand says. “We want to be part of it. “

Although Mana Up has built its reputation as a business accelerator and showcase for Hawaiian businesses, it has always considered providing corporate finance as well, co-founders Meli James and Brittany Heyd said in an interview. In fact, James, who started a successful wine app in San Francisco before returning home to Hawaii, is also president of the Hawaii Venture Capital Association. Heyd, a lawyer and accountant, had worked with 1776, a business incubator in Washington, DC, which also operates a fund, 1776 Companies.

Cultivated hawaii

But they both knew that starting a fund would take time, so they first started with the Business Accelerator, which helps companies find ways to grow and overcome the challenges of growth, such as sourcing, manufacturing and shipping.

In the short time since its inception, Mana Up has helped 63 companies. According to a Mana Up report released in September, these companies generated $ 43.4 million in 2020, up from $ 36 million in 2019. In addition, $ 18.5 million of that revenue came from outside of Hawaii. , in part thanks to the ability of companies to quickly change course. to e-commerce during the pandemic. In addition to value-added food products, Mana Up supports businesses manufacturing clothing, home furnishings, and health and beauty products.

Mana Up’s rapid success comes as no surprise to those who know its founders.

“Keep in mind that Meli has a lot of experience,” said Carl Bonham, executive director of the University of Hawaii’s Economic Research Organization. “It’s not the first time she’s been around the block.”

Meli James owns some of the
Meli James, co-founder of Mana Up, recently showcased products from some of the business accelerator’s 63 companies at her retail store, House of Mana, at the Royal Hawaiian Shopping Center. “We didn’t know if this was going to work,” she says now of the accelerator. Cory Lum / Civil Beat / 2021

For their part, James and Heyd say their research and experience has shown that Hawaii brands have a competitive advantage simply because people around the world have an affinity for the islands. With this in mind, Mana Up has chosen to work with companies that are deeply connected to Hawaii: 100% are headquartered here, 88% manufacture in Hawaii, and 48% are owned by native Hawaiians. In addition, 60% source local raw materials, in line with Mana Up’s mission to support Hawaiian agriculture.

“The unfair advantage is a global awareness and love of Hawaii,” she said.

At the same time, James says, he wasn’t sure that just providing training and mentoring could suddenly make young Hawaiian brands thrive.

“We didn’t know if this was going to work,” she said.

Some Hawaiian Brands Can’t Just Go

With the accelerator working, the venture capital fund was the next step. The fund’s first two investments are KoHana and Big Island Coffee Roasters, both based on Hawaii’s historic cash crops.

James and Heyd declined to say which companies Mana Up Capital might invest in next, but a press release accompanying the fund’s announcement said it would “invest primarily in companies that have gone through the Mana Up accelerator.”

Mana Up Capital has raised funds from public and private institutional investors as well as individuals. He plans to make 15 investments over the next three years.

For KoHana, the investment means he can buy a host of equipment, including presses used to extract juice from the cane stalks. KoHana now owns more than 300 acres of land in Kunia and Waialua where she grows heirloom varieties of sugarcane from canoe plants brought in by Polynesian travelers who settled in Hawaii, Brand said. KoHana also has 40 acres where he grows cocoa used for something he calls Kokolekai, a rum flavored with raw honey and cocoa.

All of this means KoHana is in Hawaii to stay, Brand says. Some Hawaii brands, like Kona Brewing Co., found that it made more economic sense to make beer on the mainland for distribution there, rather than ship empty bottles to Hawaii, make beer here, and then send bottles back full on the mainland. It just wouldn’t make sense to distill KoHana on the mainland, Brand said.

“One hundred percent of our ingredients are grown in Hawaii,” Brand said. “So we’re really a local business. “

Hawaiian Agricultural Rum Distillery Kohana Director Tyler Johnson checks a batch of rum as it distills through the
Hawaiian Agricultural Rum Distillery Kohana Director Tyler Johnson checks a batch of rum. Cory Lum / Civil Beat

The rest of Mana Up will likely depend on the new needs of the Accelerator and its businesses. A showcase event for Mana Up businesses, once planned as an in-person event in November to kick off the holiday shopping season, will now be held virtually, broadcast live and broadcast in Hawaii and San Diego. Last year’s showcase drew 198,000 spectators.

And James and Heyd say they are taking on some challenges. For example, settling in Japan turned out to be more difficult than expected. And as Mana Up’s businesses have grown, some are struggling to recruit new workers – an issue Mana Up hopes to help them solve.

In the meantime, folks like Bonham from UH praise Mana Up for focusing on businesses that are uniquely Hawaiian – which really can’t be done elsewhere – and then putting in place the parts, including capital, needed to help. businesses to grow. But, he said, building a major consumer goods industry in Hawaii won’t happen in a few years.

“It kind of shows what we’ve been talking about for a while,” he said, “which is to say it takes time.”

Hawaii’s Changing Economy»Is supported by a grant from the Hawaii Community Foundation as part of its CHANGE Framework project.

Cultivated hawaiiIs funded in part by grants from the Ulupono Fund of the Hawaii Community Foundation, the Marisla Fund of the Hawaii Community Foundation, and the Frost Family Foundation.

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Indian Beekeeping Market Study, Size, Share, Industry Trend Report 2021-2026 – EcoChunk https://xovenagricultor.org/indian-beekeeping-market-study-size-share-industry-trend-report-2021-2026-ecochunk/ https://xovenagricultor.org/indian-beekeeping-market-study-size-share-industry-trend-report-2021-2026-ecochunk/#respond Thu, 07 Oct 2021 08:06:11 +0000 https://xovenagricultor.org/indian-beekeeping-market-study-size-share-industry-trend-report-2021-2026-ecochunk/

According to the latest report from the IMARC group, entitled “Indian Beekeeping Market Share: Industry Trends, Share, Size, Growth, Opportunity, and Forecast 2021-2026”, provided that the Indian beekeeping market expects the market to reach a value of INR 38,609 million by 2026. The report provides detailed analysis of the market by product type, application and geography . Further, the report analyzes the competitive landscape of the market.

Report metric

History: 2015-2020
Baseline year: 2020
Forecast year: 2021-2026

Download a free sample of the report: https://www.imarcgroup.com/india-honey-beekeeping-apiculture-market/requestsample

Definition and application of industry:

Beekeeping, also known as beekeeping, is the study and practice of growing bees on a commercial scale to produce products such as honey, propolis, royal jelly, and beeswax. . Beekeeping involves the mass rearing of bees in apiaries where hives are installed and placed in areas with a high concentration of flowering plants. Apis Indica, or Indian Bee, is the tallest and most domesticated bee species in India due to its high yield of honey every year. Honey, produced by bees using nectar or sweet secretions from plants, serves as an essential ingredient in various food dishes, cosmetics and pharmaceuticals. Apart from this, beeswax obtained from beehives is used in making candles and polishes for shoes and furniture.

Browse the full report with the table of contents: https://www.imarcgroup.com/india-honey-beekeeping-apiculture-market

To note: We regularly monitor the direct effect of COVID-19[female[feminine on the market, as well as the indirect influence of associated industries. These observations will be incorporated into the report.

Market trends and drivers:

The growth of Ayurvedic industry in India is one of the key factors for the growth of the market. Ayurveda is the ancient Indian medicinal system which prescribes the intensive use of honey due to its medicinal properties. The growing awareness among the masses regarding the benefits of honey has shifted their preference to Ayurveda as a more natural alternative science of healing. People now widely incorporate honey into their daily diet to ensure the maintenance of a healthy immune system. In addition, honey is a known remedy for the treatment of various respiratory, skin and vision problems without any side effects, which also increases the consumption of honey in the country. Therefore, manufacturers in the food and beverage industry are launching various products in which honey is the key ingredient. Additionally, due to the medicinal benefits of honey and beeswax, industries such as pharmacy, beauty and personal wellness use them extensively in the manufacture of their products, thus significantly contributing to the market growth.

Indian beekeeping Market segmentation :

The report has been segmented on the basis of Product Type, Application, and Region.

Breakdown by product type:

Breakdown by application:

  • Food and drinks
  • Medications
  • Beauty products
  • Others.

Breakdown by region:

  • North India
  • South India,
  • Eastern india
  • Western india

Related IMARC Group Reports:






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IMARC’s information products include key business, scientific, economic and technological developments for business leaders in pharmaceutical, industrial and high-tech organizations. Market forecasting and industry analysis for biotechnology, advanced materials, pharmaceuticals, food and beverage, travel and tourism, nanotechnology, and new processing methods are at the top of the market. business expertise.

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