Farm Facts 

The South 47 Farm

In keeping with our commitment to sustainable growing practices, The South 47 farm recently received "Salmon-Safe" certification, an emerging Northwest eco-label label that recognizes farmers who protect water quality and habitat for fish and wildlife. Salmon-Safe certification recognized our efforts to protect our waterways, prevent soil erosion, use natural weed and pest control methods in lieu of harmful chemicals, practice water conservation, and encourage a diversity of plant and wildlife habitat.

Our farm is located just a half mile from the Sammamish River, which supports several species of salmon including the federally threatened Chinook and steelhead, as well as coho, sockeye, kokanee and cutthroat trout. We understand that living in a watershed, the way we treat the land has downstream impacts. We are proud of our Salmon-Safe designation and our commitment to protecting water quality, habitat, and native biodiversity.

The Salmon-Safe Program was founded in Oregon in 1997. Stewardship Partners, a non-profit conservation organization, has launched the program in Washington working with farmers across a variety of sectors in different watersheds around the state. For more information, see www.stewardshippartners.org.

Put history and flavor on your table with heirloom fruits and vegetables

Remember how good tomatoes from your grandmother's garden tasted? It wasn't just her gardening skills or that the tomatoes were fresh picked. It was the variety of tomato she grew.

Back in the old days, farmers and gardeners saved seeds from each year's crop to plant the following year. Families and communities handed down their own treasured varieties of fruits or vegetables suited for their growing conditions.

But after World War II, with the industrialization of agriculture, a few standard varieties became the norm across the country. These varieties were bred for their high yield, uniform shape, or ability to withstand the rigors of shipping--often at the expense of flavor and nutrition.

Fortunately, the traditional, heirloom varieties are making a comeback. Purple string beans, red carrots, and tomatoes of all shapes and colors are available at local farms and farmer's markets.

"People love the heirloom varieties," says Roger Calhoon, who grows heirloom tomatoes, beans, cucumbers, potatoes, eggplant, pumpkins, squash, and more at The South 47 Farm in Redmond. "They enjoy the unusual colors and shapes, and, of course, they can't believe how good they taste."

What makes a fruit or vegetable an heirloom? Although not everyone agrees, the term is usually applied to varieties that:

• Are open pollinated. This means the plants are pollinated naturally and will grow "true to type" from their seeds, unlike hybrids.
• Can be traced back at least 50 years. Exceptions sometimes are made for unique varieties or those recently "discovered" in farmers' markets overseas.
• Have a story. For example, the popular heirloom tomato, Brandywine, has been handed down by Amish farmers since the late 1800s.
   

When you buy heirloom fruits and vegetables, you add variety and flavor to your family's meals, support local farmers, and teach your children about our nation's rich and varied agricultural heritage. Look for heirloom fruits and vegetables at a farm or farmer's market near you.

For more information on heirloom varieties, see www.seedsavers.org and www.vegparadise.com/heirloom.html.

Pesticide alert. You eat fruits and vegetables for your health. But did you know that many of the most popular conventionally grown fruits and vegetables contain high levels of pesticide residues? According to the non-profit Environmental Working Group, the most heavily contaminated fruits and vegetables (listed from the highest to the lowest level of pesticide residues) are: peaches, apples, sweet peppers, celery, nectarines, strawberries, cherries, pears, imported grapes, spinach, lettuce, and potatoes. According to the EWG, eating these will expose you to an average of 15 pesticides per day.

For a downloadable list of the most and least contaminated foods, see www.foodnews.org.