organic tomatoes farming

John and His Amazing Tomatoes

What To Ask Your Farmer at The Farmers Market

With the rising interest in knowing one’s food and farmers, farmers markets and CSAs are gaining popularity. One beautiful part of these systems are how interactive they can be: it gives people an opportunity to ask questions and really get to know what goes into what they’re eating and who they’re supporting.

At farmers markets, often times the person selling the produce or products has played an intimate role in getting that food to the market. Even if they weren’t the ones in the field, chances are they have the answers, or can easily get them for you. Farmers are generally happy to be as transparent as possible about their growing practices, soil management, certifications and pest control.

Last week Gathering Together Farm, a 60 acre organic farm in Philomath, OR, did a blog post called “22 Sustainability Facts about GTF”. Gathering Together Farm was actually the first Seeder we ever profiled for LET um EAT. Their blog post gives a great overview of the farm’s practices, but could also serve as a nice reference to questions that one might want to ask of who you’re buying from. Read some of the questions and answers below and visit the Gathering Together Farm blog for all 22 answers.


What do you tell your customers at the farmer’s market when they ask you if you are organic/sustainable?

Absolutely! We have been certified by the Oregon Tilth since 1987. We are also Certified Salmon Safe and have our Good Agricultural Practices (GAP) certification to ensure we have the best farming practices for preventing the spread of foodborne illness and disease. We hold ourselves to the highest standards of protecting the environment and maintaining and enhancing biodiversity, while also growing exceptional produce.

What kind of pest control methods do you use? What pests are you dealing with?

Many different pests love our certified organic crops as much as we do, including cucumber beetles, aphids, spider mites, slugs, symphylans, nutria, deer, gophers, moles, and crows. We strive try to create an environment where our crops thrive and pests don’t. This starts with promoting habitat for native beneficial insects, ground beetles, and raptors, which our abundant riparian frontage provides enormous benefit.
We bring in beneficial insects such as predatory nematodes, predatory mites, parasitic wasps, and ladybugs when required, and plant flowering insectary habitat such as buckwheat and phacelia to promote their populations. We also use organically approved pesticides only when necessary, or on trap crops where we’ve attracted the pests away from our cash crops. We have great success with covering our mustards, arugula, and spinach with floating row cover that does an excellent job of simply providing a physical protective barrier.
Our primary insecticide is Pyganic, which is a natural pyrethrin derived from chrysanthemum flowers and degrades very rapidly after application. We typically only spray Pyganic on trap crops for flea beetles and on cucumber beetles. For protecting our squash seedlings, we’ll mix Surround clay with Pyganic to kill the beetles already on the plants and leave a lasting repellent clay coating until the seedling can get established. We apply Sluggo only to the edges of our greenhouses in the winter to repel slugs from entering from the surrounding habitat. The predatory mites do a good job of controlling spider mites, and we love releasing armies of ladybugs to feed on our abundant aphid population.
We also fend off a variety of plant diseases that can sometimes be prevented by sprays of certified organic products. For control of onion downy mildew, we primarily spray Oxidate, which is an approved hydrogen peroxide product that leaves no residue on the crop. Although copper sprays are allowed in organic farming, we almost never use them, as we hold ourselves to a higher standard. Our goal is to avoid spraying crops for diseases, and we try to prevent diseases through agricultural practices such as crop rotation, choosing resistant varieties, grafting onto resistant root stocks, controlling humidity and ventilation in the greenhouses, proper nutrition, and not over-irrigating.

Do you spray conventional pesticides ever? If so what kind? How often, when, and where?

No, all of our farming inputs have been approved by the Organic Materials Review Institute (OMRI).

What kind of weed control methods do you use?

Hand weeding, mechanical cultivation, wheel hoeing, cover cropping, planting through plastic, and strategic flame weeding.

Do you spray conventional herbicides ever? If so what kind? How often, when, and where?

No, we do not use any synthetic herbicides, fungicides, or insecticides.

Do you use any other soil inputs or enhancements?

We test our soils regularly for all the plant essential elements to ensure adequate fertility for producing the highest quality crops. In addition to our farm-made compost and leaf mulch, we supplement the fertility of our soils with feather meal and other blended organic fertilizers, fish emulsion, and OMRI approved gypsum and lime. Some of our fields have had boron deficiencies, so we are starting to apply low rates of organic soluble borax where needed. The compost helps promote microbial diversity and microbial populations to stave off pathogens. We also add a microbial biocontrol to our finished compost specifically to prevent Sclerotinia, a plant pathogenic fungus. We make our own potting media for starting transplants, which is a mix of composted leaves, microbially-active rabbit manure, peat moss, perlite, mycorrhizal inoculum, glacial rock dust, and other micronutrients.

What kind of soil management techniques do you currently utilize?

We implement conservation tillage methods to ensure the long-term productivity of our soils. We mitigate the effect of tillage on soil structure by continually adding organic matter through our farm-made compost and also by sequestering carbon with cover crops wherever and whenever possible. We put a great deal of pride in the health of our soil. We’re convinced that the microbial diversity, variety selection, and nutrient richness are what create the superb flavor in our produce.

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