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Subject: Market Farming

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  • From: Johnathan Yelenick <yelenick AT riseup.net>
  • To: market-farming AT lists.ibiblio.org
  • Subject: Re: [Market-farming] article by Allan Balliett
  • Date: Fri, 19 Feb 2010 12:27:29 -0700

photosynthesis - The most important living function along with nitrogen fixing by our microbial friends. Here's a sine qua non function for life via the idiosyncratic nitrogenase protein. Maybe some day dicots and monocots will be engineered or naturally uptake this protein's genes, or maybe just incorporate these microbes as an organelle, much like how chloroplasts and mitochondria have been incorporated from a microbial ancestor.

Regards,
Johnathan Yelenick
Blacktail Permaculture Farm
South Platte River Watershed of the Short Grass Prairie Steppe Bioregion

Message: 1
Date: Fri, 19 Feb 2010 10:04:08 -0600 (CST)
From: Bill Shoemaker <wshoemak AT illinois.edu>
Subject: Re: [Market-farming] article by Allan Balliett
To: "Market Farming" <market-farming AT lists.ibiblio.org>
Message-ID: <20100219100408.CBX10337 AT expms6.cites.uiuc.edu>
Content-Type: text/plain; charset=us-ascii

I'd encourage all of you to use this tool (refractometer). You'll learn a lot about the crops and the market you deal with.
Couple of suggestions. Sample some of the produce in the supermarkets around you, test
it, and think about the qualitative difference the results reveal between the fresh
product you sell and the "unfresh" product they sell. Does that represent a
market value?

Second, sugar in plants comes from photosynthesis. This is the most important
living function on earth, as it takes sunlight and creates food. Watching brix
levels in your crops creates an opportunity to think about; the health of your
crops, why others (bugs, fungi, deer, .....) want to eat them, and the health of
the ecosystem around you. We live in an amazing biosphere! For me, it also gives
amazing insight into the very nature of life (like I really know??! ":o )

Bill

A restaurant owner in Chicago introduced me to this
concept by requesting Brix measurements on the day
of harvest on all produce sent to him.

I'm assuming this is the same Allan Balliett from
our list here. Very good article on Brix and the
outcomes for food. I'm new to the whole idea of
high brix food, but I was very pleased after my
first year of growing with it last year.
William H Shoemaker, UI-Crop Sciences
Sr Research Specialist, Food Crops
St Charles Horticulture Research Center
535 Randall Road St Charles, IL 60174
630-584-7254; FAX-584-4610






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