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Special Management
When Growing Crops
ANDY ANDREWS
Lancaster Farming Staff
HERSHEY (Dauphin Co.)
Organically grown products often
can bring premium prices, whether
at the grocery store or at a farm
stand. But growers should keep in
mind that to grow food “organi-
cally" demands a rigorous Systran
of management that focuses on
obtaining natural fertilizer sour-
ces, putting up with weeds, and
controlling plant diseases.
In fact, plant diseases are
‘ ‘probably the greatest problem for
organic farmers." said Mark
Domstreich, Branch Creek Farm,
Perkasie.
Domstreich grows organic crops that he markets
to select restaurants in north Philadelphia. He spoke
to about 100 growers and industry representatives
on Tuesday at the 1995 Pennsylvania Vegetable
Conference and Trade Show at the Hershey Con
vention Center.
Domstreich emphasized the importance of work
ing closely with buyers and developing a clear
marketing plan in order to have a successful organic
fanning business.
Organic farming basically involves the use of
“non-chemical inputs,” said Domstreich. That
means soil and crop inputs have to be entirely
chemical-free, meaning the grower has to use no
chemical-based herbicides, insecticides, and
fertilizers.
Cultivation is the primary method of weed con
trol. Domstreich said he has learned to put up with
the weeds. “We’re used to seeing weeds,” he said.
“We don’t go nuts if we see weeds.”
He said when he looks at crops growing in other
areas, in different operations, and sees no weeds, he
begins to have “strange feelings” about the so
called weed control being used.
Also, cultivating weeds provides a mulch cover
which is beneficial to soil moisture retention and for
control of weeds in row.
The primary source of nutrients is through a com
post made up of municipal leaves and horse manure.
He said that he collects, locally, about 50-75 tons of
leaves every fall. At his Bucks County location,
horse manure is readily available from farms, which
he collects for the compost What is involved is a lot
of “mixing and turning” to allow the microorgan
isms in the compost to convert the material into nit
rogen for the crops.
Domstreich said he spends a great deal of time in
the fields inspecting crops for insects. He looks at
the locations where insect eggs hatch (underneath
plants) and scouts for larvae. He said the ‘ ‘farmer’s
footsteps” do the same job that the “sticky traps”
do in counting bugs and in determining what type of
insect control to use.
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As an organic crop grower,
Domstreich makes use of soaps
and other materials to work out
insect problems. “The key is to
examine the crop and to get on top
of things in the early stages," he
said.
In many cases, the presence of
worms, such as in organically
grown sweet com, “does not put
people off,” said Domstreich.
As for plant diseases, that poses
a mote difficult challenge. He said
many organic fanners may have to
learn to tolerate more problems
and work on other solutions (such
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Necessary
Organically
as rotation) to deal with disease.
Otherwise, organic growers will
simply have to put up with more
losses compared to more
chemical-based products.
Domstreich emphasized that the
same skills, management, and pro
duction techniques used by con
ventional growers also apply with
organic farming. But organic veg
etable farming is more labor
intensive than conventional veget
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important to “look at the overall
horticulture picture and not find
ourselves divided up into different
camps of practice.”
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Wellness Facts
♦Carrots have twice as much
beta carotene as they did in 1950
according to a report by the USD A,
making them one of the best
sources of this important antioxi
dant.' Scientists are constantly
improving food crops and develop
ing new varieties.
' ♦Using a Wok —lt’s well known
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It 28l
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But steel cookware, which is 98%
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/*\
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BISIBLCT
MANAGERS:
Agri Bee Inc.
James Bilski, Pres.
814-696-9447
Fax 814-696-2606
James Smith
717-485-9585