Archive for October, 2007

Flaming Fall Foilage

Posted October 13, 2007 * Comments(1)

Dear Farm,
Several doom sayers have told me the warm weather we had this fall is going to make it a bad year for the trees and they won’t be as pretty. Is this true?

Fall Color Lover in Tamaqua, PA

Dear Fall Color Lover,
According to the Pennsylvania Department of Conservation and Natural Resources, there are three main things that affect fall leaf color: leaf pigments, longer nights, and weather.

Leaf Pigments: There are three pigments in leaves-chlorophyll (green), carotenoids (orange, yellow, brown), and anthocyanins (reds). In Spring and Summer, chlorophyll is the most dominant, which is why leaves are green. This is the pigment that enables trees to convert sunlight into food. Carotenoids are also present, but hidden beneath the green of chlorophyll. Anthocyanins aren’t produced until the bright light and excess plant sugars are present in fall. In the fall, plants slow and eventually stop production of chlorophyll, revealing the yellows, browns, reds, and oranges we all love.

Longer Nights: As the days become shorter, the trees are taking it as a sign to pack it in for the winter. The amount of daylight a tree receives is a stronger indicator to the tree that it’s time to lose the chlorophyll more than the weather. Of course, less sun usually means cooler nighttime temperatures, so it may be a “which came first, the chicken or the egg” sort of thing.

Weather: Temperature and moisture both have a big impact on just how bright the leaves will be in any given year. It is the temperatures before and during chlorophyll production that mostly affect the leaves. The best-case scenario for the best possible colors? A warm and wet Spring, a summer with an average rainfall amount, and sunny days with cool nights in the fall.

So will the record-breaking heat have an affect on the leaves? Probably not more than anything else. I’m sure the trees will be stunning, just as they seem to be every year.

*Here’s a bonus tree fact- Trees drop their leaves to prevent the build-up of snow on them, which would cause the branches to break under the weight. Evergreens are designed with needles, conical shapes and flexible branches, enabling the snow to cascade down to the ground without damaging the tree.

Bringing Back the Bees

Posted October 13, 2007 * Comments(0)

Bees are famous for making honey, but did you know a huge proportion of agriculture is dependent on them as well? Honey bees are responsible for pollinating over 3.5 million acres of U.S. crops annually! Almonds, apricots, citrus fruit, flax, cucumbers, beans, and peppers are just a few of the dozens of crops dependent on these hardworking insects. With a frightening new disorder out there that’s wiping out colonies virtually overnight, it’s in everyone’s best interest to help them as much as possible. Who are the bees, what is killing them, and how can we help them? Let’s find out. First, we’ll start with mistaken bee identity:

Yellowjackets Vs. Bees

Often, it is the bee that gets blamed for the aggressive yellowjackets that tend to plague us this time of year. The yellowjacket is not a bee at all, but a member of the wasp family. Yellowjackets chew wood pulp to make paper nests. They not only feed on nectar and sweet sugary things like your soda, but will go after other insects to feed their carnivorous larvae. This puts them in the beneficial insect category-the good guys, even if they are nasty little buggers. Master beekeeper Bill Mondjack says they are easy to tell apart if you know what to look for: yellowjackets have a thin abdomen with bright yellow and black stripes, while honey bees have a fat body with golden tan to brown stripes alternating with grey to off-black stripes. Here’s a little ditty to help you remember: “yellow and black, watch your snack!”

CCD and IPAV

Colony Collapse Disorder first appeared in November 2006, and is blamed for the deaths of up to 45% of bee colonies in the Mid Altantic Region alone. As of September 2007, a link was discovered between CCD and Israeli Acute Paralysis Virus. They believe the virus was transmitted to the US by importing bees from Australia. It is thought that a colony of bees already weakened by other problems like varroa (a mite that targets honey bees), pesticides and poor nutrition and then exposed to IPAV will develop CCD. The best defense against CCD is a strong, well-fed hive with a good immune system and limited exposure to pesticides. How can we help the bees stay strong?

Don’t spray it! Pesticides and chemical fertilizers can leave bees weak (if not dead) and a weak hive is likely to not survive the winter. If you feel that your plants need a little extra nutrient boost, mix some compost in the top layer of soil. Natural pesticides like chili pepper and garlic sprays will be much nicer for bees, not to mention many other beneficial insects that would like to eat your bad bugs.

Slow on the Mow: Clover and dandelion are both important food sources for bees in the spring, when little else is flowering and winter stores are running out. Consider waiting to mow the grass to give the bees time to get a nip to eat. If practical, leaving a patch of your yard untouched for wildflowers and weeds can really boost fall food sources. Goldenrod and snow asters are both vital for stocking up honey to feed the colony throughout the winter. Sue Hubbell, author of “A Book of Bees…and How to Keep Them” claims that when her hives have access to snow aster, they are always strong and able to survive the winter.

Pollen Party: A bee garden is a beautiful way to assist, starting with crocuses and squills in the spring and finishing up with asters in the fall. As an added bonus, butterflies are often attracted to the same plants. The Daily Green has a nice article that lists quite a few. Contact your local county extension office for plants that are guaranteed to grow in your area.


Those Crazy Carrots!

Posted October 13, 2007 * Comments(2)

Carrots are rarely the focal point of a meal. Most end up grated into a salad or thrown on the veggie tray with the celery, peppers and broccoli, their flavor hidden beneath a giant heap of dip. They are actually quite an interesting vegetable once you get to know them better.

The carrot is very old. 5,000 years ago the root was growing in the area now known as Afghanistan. Carrots and its seeds were found in pharaoh crypts from 2000 b.c, along with instructions on using them as a treatment for various ailments. Arab merchants spread the seeds of the purple carrot while traveling the trade routes of Arabia, Asia and Africa.

The carrot has many colors: purple to white, pale yellow, red, green and black. Not until the 16th century in Holland was orange a carrot color. The Dutch hybridized the vegetable to grow in the colors of the House of Orange. By the 1700s Holland was the leader in carrot breeding, and this is where most strains of the modern carrot originated.

Carrots have a juicy past. In ancient times, carrots were widely recognized as an aphrodesiac. One believer in the power of the carrot was Emperor Caligula (A.D. 37-51). He is believed to have once fed the entire Roman Senate a banquet only of carrot dishes so he could see them “in rut like wild beasts.” (*note: he also tried to make his horse a member of his council).

Carrots are loaded with vitamins, especially vitamin A. This vitamin is crucial for maintaining vision, especially night vision. It has also been proven in several studies that a diet rich in vitamin A helps cut your chances of developing cancer, and can help prevent smokers from developing emphysema.


Carrots go both ways. There is some controversy over which way carrots are better for you– cooked or raw. Partially cooking them helps to break down the cellular structure to help your body absorb the beta carotene more easily. Juicing does the same thing without the risk of destroying other nutrients in the cooking process. The best answer? Eat them both ways! Our website has some great recipes to check out. I’m particularly fond of the Algerian Carrots. Enjoy!