Just to let you know “True Earths” Scott Lawson will be on the Rural Delivery farming programme on TV One this Saturday 29th May at 7.30a.m

Saturdays at 7.30am

Rural Delivery look at how potential mechanical thinning will help the wine industry control supplies and cut costs; then the team head to Hawkes Bay to visit Scott Lawson’s organic farm.

This show is also on TVNZ 7 on Saturdays at 6.10pm & 10.35pm, Sunday at 12.35pm and the following Saturday at 7.10am

This year we have had a first! We have completely sold out of all our vegetables, and are awaiting our new season produce.
Unfortunately our potato crop had been affected badly by the psyllid bug.
You may have read about this nasty North American pest that has recently established itself in New Zealand (how did it get here we wonder, imported vegetables?). It is incredibly destructive to potato, tomato and other solanaceous vegetable crops e.g. capsicum. Across the country both conventional, organic growers and home gardeners are battling with this pest.

Basically the psyllid causes a disease that reduces the yield and quality of the crop. On potatoes the foliar symptoms are a stunting and yellowing of the growing tip, and after a while infected potatoes develop a scorched appearance and plants collapse prematurely. At the moment very little is known how to treat infected crops.
True Earth potatoes have not been exempt, and we have had lower yields this season, and a reduction in the average size. This has affected our ability to supply you all year around with potatoes and we are afraid there will be no potatoes on the shelf during October and November.
So what are we doing about this you ask?
Scott is actively researching organic control methods, and also working with conventional growers and scientists to find a solution for all growers.
Our onion crop also had poorer yields this year due to adverse weather conditions experienced during the growiing season in 2008. However the 2010 harvest is looking great.
Spring carrots are not far away.
We do look forward to supplying you with our “true earth” produce again.

Having recently received an electronic copy of our bi monthly Bio News, I felt the need to share with you this article from Chris Morrison ex Phoenix Organics and current Chair person of Bio Gro. The issue of certified versus non certified organic products is a constant headache for us as growers. We are constantly competing with non certified products. Please remember certified organic is a guarantee, where as you have no idea what the non certified organic producer has used to get their product to market e.g. using Round Up, or growing vegetables on ground that still has chemical residues.

BioGro Council Chair, Chris Morrison
The biggest and most relevant news in the media over the past couple of months has been swine flu or N1H1. There has been a lot of discussion about its cause and effect. What is the organic perspective on this?
One suggestion is that the root of the problem lies with the constant demand for cheaper food and in particular meat.
Having animals in crowded and unsanitary conditions may cost producers less but these practices are cruel, extremely unhealthy and lead to a perfect environment for the spread of disease – none of which are condoned by BioGro. The effect of swine flu on some people has been fatal, and for others threatening.
What now? The ultimate outcome would be for our government and others to make significant changes to the health and safety requirements
of non-organic producers in the food industry.
This is no small feat and will not happen overnight but in the meantime, the recent public awareness of non-organic meat production practices can only have a positive effect on the organic sector.
As more consumers stop to consider the actual cost (and risks) of buying cheap meat and insist on increased traceability, demand for organically grown and processed meat will inevitably rise – making for a healthier society, a more sustainable environment and many more profitable organic producers.
BioGro certified products offer consumers a guarantee of healthy and safe food. To this end, we will continue promoting BioGro certification and organics, in New Zealand and around the world.
On another note, certified organic producers, not to mention consumers, are challenged by the selling of produce that is NOT certified organic and that which IS certified organic, in the same market.
Recently I heard of a grower who grew a crop of BioGro-certified broccoli. This was a good idea as there is often a shortage of certified organic broccoli. But when the certified broccoli was taken to market, some retailers decided to buy the cheaper ‘non certified’ broccoli rather than the ‘certified organic’ option. I have no issue with a retailer choosing a cheaper option if they are choosing between
two or more certified organic products but unfortunately this is not always the case. I strongly believe that when possible, consumers should always be presented with the ‘certified organic’ option, and that it should certainly be the preferred option for health food stores or buyers in similar environments. I also believe that organic produce should ONLY be referred to as ‘organic’ if it is in fact ‘certified organic’. Currently the law in New Zealand is fairly vague on this issue.
Some supermarkets are driving more organic growers to get certified – a reflection of their policy to only accept fully-certified products in future.
Chris Morrison

www.bio-gro.co.nz a great website to keep you up to date with all the latest information in the organic industry.

We thought you might be interested in this article we recently received.
Kutztown PA – The Rodale Institute is committed to catalyzing new research that will authoritatively establish the nutritional, health and environmental benefits of eating organic food. Recent attention given to the nutritional aspects of organic foods speaks to a high level of consumer interest in food and health.
The Institute, a pioneer in organic farming research for 60 years, welcomes the call for more research by the lead scientist of a recent study conducted by the London School of Hygiene and Tropical Medicine. The research review included a mix of research materials published in the 50 years up to February 2008, about a quarter of them from before 2000.
“We’re as confident as we were before the recent media furor that existing and forthcoming research will show the myriad nutritional benefits of organic foods,” said Tim LaSalle, CEO of the Institute, and a former dairy science professor at California Polytechnic State University (Cal Poly). “Nutrition is a primary consideration in food choice, and organic choices continue to be validated by nutrition studies from around the world.”
“Media spin has largely missed the point of this tightly focused study using existing data. It is a blip, not a cataclysm, in the ongoing effort to grasp the complexities of how organic food—from healthy soil and natural systems—differs from food grown with synthetic fertilizers and pesticides,” LaSalle explained.
The study, funded by the UK Food Standards Agency, formally acknowledges data demonstrating significant nutritional advantages for organic. It said in its analysis, however, that the evidence was insufficient, under its protocol, to proclaim organic superiority.
“We know that research from scientists in the United States, UK and the EU will improve the quality and scope of this scientific discussion, and will bolster the magnitude of the organic difference,” LaSalle explained.
The study accepted data from only 55 field trials, farm surveys and market basket surveys of the 52,471 citations it identified with relevance to comparing nutrients (and other substances) from organic and non-organic sources. Methods for rejection included statistical methodology, unclear organic system verification and lack of specific breed/cultivar identification. Some of the studies included were conducted before the creation of current national organic standards.
Nutritional research emerging in the next year will build on current data showing organic superiority in the particular areas of antioxidant capacity (important for cancer-fighting properties) and omega-3 v. omega-6 balance in dairy products.
The Rodale Institute has been comparing organic and non-organic practices for nearly three decades, and released a report in 2008 explaining the regenerative capabilities of organic agriculture as a solution to confront global warming. Organic production methods are responsible for fewer pesticides and herbicides in soils and water, better management of land, and food with little to no risk of doing long-term damage to our planet, its people, and its biodiversity.
“There is no reason to be less confident in your organic choices, which continue to count as real votes in the marketplace for healthy people, healthy farms and healthy communities,” LaSalle stated.
ABOUT RODALE INSTITUTE
Rodale Institute is a 501(c)(3) nonprofit that creates global solutions from the ground up. Our soil scientists and a cooperating network of researchers have documented that organic farming techniques offer the best solution to global warming and famine. We were founded in Kutztown, Pennsylvania, in 1947 by organic pioneer J.I. Rodale. Our Farming Systems Trial® (the longest-running U.S. study comparing organic and conventional farming techniques) and 10-year Compost Utilization Trial document the long-term benefits of organic management with compost.
Our findings are clear: A global organic transformation will mitigate greenhouse gas emissions in our atmosphere and restore soil fertility. Our mission: We improve the health and well-being of people and the planet.

Recently Scott and I have started the Ben Warren Pure Health Revolution course. This is a three month programme to gain optimum health. You are probably wondering why we needed to do this. Yes we eat well, organically where ever possible and we keep fit. But something was lacking - so through friends we came across Ben. Ben is a nutritional guru, he absolutely advocates eating organically and biodynamically. The best thing is it is all common sense. Both Scott and I are eating more, you should see what we have for breakfast (and we are not putting on weight) and have increased our energy levels ten fold.
Here are a few hints of what this programme offers
-Everyone has an individual genetic requirement. Once you know your optimal fuel mix, you stay full for longer and have more energy.
‐ Avoiding food intolerances. Finding and avoiding the foods your body does not process well, increased your energy and reduces the amount of toxins that are stored in fat.
‐ Better Digestion. Improving your body’s digestion ability so you can better absorb the nutrients, be full for longer and have increased energy from your food.
‐ Detoxification. By improving your body’s ability to rid itself of toxins, this reduces fat storage and enables your body to start burning stored fat.
‐ Nutrients. By supplying all the minerals and vitamins your body needs to run optimally you increase your metabolism (body’s ability to burn calories) and increase your energy levels so you can live life to the full
‐ Healthy Lifestyle. Learn lifestyle adjustments that permanently alter your metabolism of food and give you incredible health and immunity
‐ Healthy thoughts. Learn how to think to reduce stress and create a life full of excitement and passion.

On the Pure Health Revolution you will also learn.
‐ How to motivate yourself forever to be healthy and have the body you deserve
‐ How your body’s cravings for sugar are really your body’s cry for nutrition
‐ Why over exercising can cause you to put on weight and how to find the right level of exercise for you
‐ The startling reason why people wake in the night (and it’s not to go to the toilet!)
‐ How important clean water is to your body
‐ What foods speed up and slow down your metabolism
‐ How to look incredible just by correcting your posture
Ben is currently developing his website but you can contact him by email Ben Warren [ This e-mail address is being protected from spam bots, you need JavaScript enabled to view it ]

We highly recommend Ben.

You have probably noticed that our carrot season has come to an end. However as we sell out, our farm staff are busy weeding the spring carrots. This is a tricky job involving being on your hands and knees with a knife, cutting the weeds out and being very careful not to cut the small carrot plant. These carrots were planted in late March and early April, to give us an early Spring harvest. The rest of our carrot planting starts in mid August, and we continue planting new beds every few weeks.
For the home organic gardener the following tips may help:
In warmer areas (most of the North Island), carrots can be grown all year round – choose from a range of types and shapes to suit the season.
In cooler districts, carrots are usually sown from spring through to December. For a continuous supply of tasty carrots, sow in succession about every three weeks.
Depending on the variety, the carrots will mature in 10-16 weeks.
We are continuing with onion planting, and our last onion planting date is the beginning of August.
Our blueberry staff are very busy pruning and doing any replanting. Every year we loose a few plants due to disease, we run a nursery block of plants, so we always have plants available.

We have had some spectacular frosts over the last week. This is more often than not followed by a beautiful clear crisp day, so one never complains. We even had snow on Te Mata Peak, which is at least a one in twenty year event in Hawke’s Bay.

And the winner is!
Andrea Kaye of Wellington was the delighted winner of a year’s supply of seasonal “true earth” organic vegetables and berry fruit.
Congratulations Andrea.
Thank you to all our wonderful customers who entered this competition. We were overwhelmed by the number of entries.

It is amazing how quickly the seasons change, and with it the seasonal variations of fruit and vegetables. As a family we love to celebrate the different seasonal produce available. We do not eat out of season. It is so sad to see our supermarkets full of produce from all over the world all year round. Where has the surprise and excitement gone when for example the first berry fruit becomes available.
Our blueberry season has come to an end, and the carrot season is nearing an end too. Remember carrots will store well in their bag in the vegetable compartment of your fridge. Stock up.
We have been planting both carrots and onions for next season. Seed ordered at least six months ago. So for that new season “true earth” carrot that you purchase in November, planning could have started a good eighteen months previously.

One minute it is there the next minute it is gone! Our organic maize was harvested last week. Unlike sweetcorn which is harvested fresh and moist, maize has only 16% moisture and has really started to dry back by the time it is harvested. Our organic maize is processed by Denver Stock Foods and blended with other grains suitable for chicken feed.