As you know, California had a historic amount of rain and snow this winter and spring. The Sierra Nevada mountains in our region recorded 237% of normal snowfall, which is now generating an excess of water that growers can utilize as it melts. Instead of pumping groundwater, we are able to take water directly from the mountain reservoirs via canal systems. Our irrigation districts have also been able to fill their recharge basins to percolate water and recharge groundwater aquifers. Having full reservoirs on is a wonderful thing, and the abundance of last winter’s precipitation will even have a beneficial carry over effect into the 2024 season.
A lot of the time when we mention the weather it is in regard to the heat, but the cool nights can play as much or more of a role in fruit maturity. Studies have shown that overnight lows below 68° F are what actually help to accelerate color and berry ripening in table grapes. With a forecast of cooler nights part of this month, we could potentially start to see the fruit moving closer to normal timing as opposed to the two-to-three-week delay; we’ve been seeing this summer. It usually takes a couple of weeks to really see the full effects of the weather, whether it is hot, cold, or ideal temperatures, so only time will tell.
The tree fruit season has quickly caught up to last year’s timing. Infact, nectarines, white nectarines, and white peaches are going to end earlier than last season. There was a light rain recently in certain spots and it is affecting the fruit in those areas. We had hoped that the timing of grape harvest would move up with the onset of cool nights, but that hope hasn’t come to fruition. Color is the main hold up on our red varieties and unfortunately color up does not have the same effect on grapes as it does on tree fruit.
We had an unexpected storm this month. The issue is not only the amount of rain, it is also how quickly the rain came down. Someplaces in the valley registered over half an inch in 30 minutes. This is unheard of in our area and is uncharted territory for August (which was unlike any this valley had seen in over 85 years); and it is manifesting itself in all the negative ways we predicted. We are getting some clarity of the damage and product lost in both grapes and stone fruit. Pack outs on tree fruit, which is how we measure the number of boxes packed from fruit received from the field, are less than half of what they were before the rain. In some cases, we are choosing to abandon the fields rather than pick, especially nectarines. This month will probably be the end of our rescue attempts on nectarines. We will limp through peaches until we get to the later varieties which begin in late September. In our vineyards we are cleaning the grapes. This process involves clipping out individual berries and bunches that are not suitable to be packed. The packing costs have risen about 20% as a result of all the cleaning required.
We appreciate your patience and understanding during a very difficult time.
Harvest continues in all tree fruit commodities, both organic and conventional. While the fruit may not have known there was a recent holiday this month, we did, and were happy to celebrate with fresh Peach cobbler, a stone fruit salad and a few more of our favorite summer tree fruit recipes (after we finished picking and packing). We hope all who celebrated had a happy and safe Fourth of July filled with fresh fruit and a few fireworks!
This month a heat wave with temperatures peaking at 114 degrees Fahrenheit hit the central valley. This requires earlier and shorter harvest hours for tree fruit, so crews can pick in the morning when it is cool and avoid the exceedingly high heat in the afternoons. The fruit tends to stall at these temperatures, meaning it goes into a state of lower activity, with minimal growth and maturity during peak temperatures. For grapes, the risk of sunburn is still worrisome, especially in later varieties that have not yet completed verasion.
Traditional “sunburn” happens wherever the sun touches the fruit at those high temperatures and is fairly obvious right away. Recently, we started noticing some berries that were protected from the sun and in shade were beginning to shrivel. The good news is we left more fruit on the vine than in previous years, hopefully it will help compensate for the shriveled berries.
With forecasts lingering above 100 degrees Fahrenheit, heat awareness is increasingly important. People are encouraged to take additional water breaks, are reminded of the warning signs for heat illness, and work in a buddy system. This is when we see increased benefits in our ag technology. All picking platforms have built in shade canopies, to provide relief from the heat and the burden of carrying a heavy ladder. Drone or robotic harvesting can be utilized in the future on these exceedingly hot days. Pictured below is an advanced farm harvester that can pick tree fruit in day or night conditions. Click here to see them in action.
Even though it seems like we have been at this for months, we are only halfway through our stone fruit season. It has been a quality eating year and some of the best varieties are yet to come. Fortunately, the heat did little damage to the existing fruit, and we are all looking forward to a slight cool down. This is the perfect time to get in extra stone fruit ads before the season begins to wind down. Grapes are starting slow, much like stone fruit did. In about a week or two we will get into full harvest volumes and are hoping to have ample volume for the entire season. The season harvest dates are remaining later than “normal”, and we are still unsure if that trend will continue for the remainder of harvest.
The highly anticipated harvest of Plumsicle™, is finally ready! Exclusively available at HMC Farms, Plumsicles hold the key to a sweet summer experience. They are renowned for their exquisite flavor and have become an instant favorite people eagerly await throughout the year. Indulge in the excitement by exploring our enticing teaser videos. Simply click on the images below to watch our vibrant new ads. Discover more about this refreshing treat by visiting our website, HMCPlumsicle.com , or follow our Plumsicle journey on Instagram @hmcplumsicle. To learn more, reach out to your HMCFarms sales representative today. Don’t wait too long, as HMC Farms Plumsicles are only available from late June to early August, making them a limited-time indulgence.
California Grape Update: Our grapes have experienced optimal weather conditions. Shatter, the way grape bunches are shaped and the spacing of the berries throughout the bunch, is the best we’ve seen in recent years. This is optimal for growth as well as helpful for our springtime tasks like bunch tipping and thinning, which are normally some of the most tedious jobs of the year. Berries are continuing to size up every day. Veraison is just beginning on our very earliest varieties. This is when the berries begin to “soften” and mature. During this process the grapes will slowly start converting acid into sugar. This is also when the red and black varieties will begin to change color. The crop looks great, and we are excited for the season. Initial harvest is still 8 to 12 days behind last year, but as the warm summer weather arrives in the coming weeks those time frames may adjust.
Temperatures are unseasonably cool for the Summer Solstice. We almost made it through the entire month of June without a single day over 100 degrees, which is almost unheard of in the San Joaquin Valley. Fortunately, our farm crews and the fruit are loving the cool weather. All varieties have been brixing above average on all commodities. Pictured below is the optical grader and sorter at one of our facilities. Follow our Tech Tuesday updates on Instagram to learn more about the exciting technological advances at HMC Farms.
The fall rains are upon us. At the beginning of the month, we received over ¾ of an inch, which is substantial for our area. The storm was cold enough for snow in the mountains, and hopefully this is the start of some form of drought relief. Once it dried out, we continued pruning tree fruit orchards and wrapped up harvest on the grapes for the year. Overall, the weather has been nice and cool, which helps the trees enter dormancy and accumulate chill hours. Dormancy is important during pruning because it allows the trees to drop their leaves, giving the pruners a better view of the tree structure and make better cutting decisions. Chill hours are important because it allows the trees to enter their “resting” stage, and a more rested tree is a tree that will wake up happy and ready to go in 2023!
As we learn about and incorporate Ag technology into our farming methods, the goal is not to remove workers or jobs, but rather to improve jobs so that our employees can manage the same amount of work with less physical stress. Ag tech also helps us ensure that we can continue to grow and sell fresh produce as our environmental and political environment continues to shift. In reality, adding technology to our fields will end up saving jobs in the long run by ensuring that we are able to operate for generations to come. Tevel Aerobotics and HMC Farms are working together to create this future.
A huge part of being a family run business is contributing to our community. We live where we work, and coworkers are friends as well as neighbors. Pictured above are one of the many HMC Farms teams, full of family members, coworkers and our community. A life in farming is not simply trees and vines, it is not just what we do, it is who we are, and we are proud to provide for the community whenever possible. We are thankful every day for the opportunity to grow food for our families.
The week before Thanksgiving, HMC employees gathered to volunteer at the Fresno Food Bank. The Fresno Food Bank is an organization that we feel very strongly about. We know both our financial and personal efforts are well directed, as the Food Bank provides crucial support to those that are less fortunate in our community. Each year we donate produce as well as our time. In 2022 HMC Farms donated over 500,000 lbs. to the Central California Food Bank.
California table grapes are still in full swing, but the import season is swiftly approaching. Shipping flow and port delays have been issues in the past. While we don’t anticipate large volumes of Peruvian grapes to arrive until mid to late December, more Peruvian grapes are headed to the US this year. Some companies have already begun shipments, which is historically earlier than normal. In regards to grape volume, this is the first year Peru is set to eclipse Chile in total table grape production. For California, the California Table Grape Commission has dropped their estimate from 97 million total boxes to 92.5 million. Even though the overall volume has dropped, the remaining volume is higher than previous years. This means we should see no shortage of availability through most of December the same as in previous years.
We are officially into our late season varieties on grapes, Allison and Autumn King. The fruit is looking great and we are continuing to harvest a bit ahead of schedule. Planning is already well underway for next year’s planting. Varieties have been selected, plants have been ordered, the new irrigation systems are being designed, and trellis install is in process.
With the tree fruit season winding to a close, now is the time we focus on replenishing the soil for the season to come. Earlier this year, when flowers and leaves were present, tissue and soil samples were taken from the orchards and vineyards. This gave us a snapshot of the plant nutrients status. Samples were studied so that each block could receive a custom blend of fertilizer to keep it healthy and performing at its peak. Now that harvest is almost complete, we continue to replenish the soil with compost. Compost enriches the soil with carbon, nitrogen, phosphorus and potassium, while also improving soil pH and the biological properties.
HMC hosted our annual blood drive. Blood donations are in short supply. We found by providing an opportunity to donate on site, many who would not have the time are able to contribute to the ever-present need for donations. It is always exciting to see people come together from every part of the operation and support such a great cause.
HMC Farms recently had the opportunity to attend the IFG Field Day. IFG is one of the prominent table grape breeders based out of California. The field days are designed to provide growers and retailers the opportunity to view and sample new grape varieties. The feedback and dialogue will help shape the future of the grape breeding program. The most exciting part of the Field Day included touring the new Fruitworks facility, their new research and breeding center. The planted experimental vines are grafted on to several different rootstocks which allows us to analyze each vine’s characteristics and help us decide which variety and rootstocks combination will work best in our soils.
Imagine what would happen if your Hawaiian pizza took a trip to Italy… Meet the Spicy Pancetta Grape Pizza. The sweetness of bright, juicy red grapes balance out fiery Calabrian chilies and salty pancetta in this Italian twist on Hawaiian pizza.
A summer storm made its way to the Central Valley this month. An estimated 1/4″ of rain touched down on our farms, which is unprecedented at this time of year. Some stone showed hardly any impact, while other blocks were more significantly impacted. It appears that the rain impacted all commodities to some degree and the varieties that were just ready to be harvested and in the middle of harvest were most severely affected.
Table grape harvest remains ongoing. We’re seeing an impressive crop of green seedless varietals coming out of our vineyards this year. All commodities appear to be ahead of schedule compared to last year’s harvest, ranging from a few days to a couple of weeks.
HMC recently attended the Global Grape Summit with attendees and speakers from six continents (unfortunately no penguins or Antarctic researchers could attend) to discuss viewpoints on the evolution and future of the grape industry. One point of discussion was the impact of the explosion of new varieties, with many different opinions from growers, retailers, and the four major international grape breeders. Harold, as a scheduled speaker, explained that to stone fruit growers, a multitude of varietal options is nothing new. He further explained that many new varieties come with characteristics beneficial to the grower which also provide a better consumer experience. As a business, we not only compete with other grape and stone fruit growers, but also other fruit commodities vying for the shoppers’ dollar. Improved eating characteristics provided by some of the new varieties help inspire consumers to add our products to their shopping baskets.
We are tipping and thinning clusters in our table grape vineyards. During this process, each grape cluster is inspected and clipped to reduce the density of berries and obtain a manageable overall bunch size.
At this point, we are getting into a nice harvest groove. Peach, plum, and nectarine harvest is moving right along in our orchards, with flavor continuing to impress across our early season varieties.
Plumsicle™ harvest has begun! As expected, the crop is sweet and flavorful. Plumsicle is available only in limited supplies this year, but we continue to add more acreage to our Plumsicle orchards each year. For more information on Plumsicle, visit our new dedicated website hmcplumsicle.com.
Last week, some heavy winds and precipitation made their way to our farms. This actually kept us out of the fields for a day, which never happens in the summer. The wind blew quite a bit of fruit off of our trees, and some trees even blew over. After a week of days peaking at over 100°F, the forecast finally shows a little relief as we are expected to drop back into the 90s, and potentially a hair below that for the holiday on Monday. In our table grape vineyards, we’ve seen a little bit of burn on the varieties that haven’t entered veraison yet, but nothing compared to last year. Thankfully, this year’s heat wave came a little later, which meant that there was more canopy coverage in the vineyards to offer shade and protection to berries susceptible to sunburn. Our Sweet Bond and Flame red seedless varieties are gaining color, and Ivory green seedless is in veraison. Berries are still sizing up across our vineyards.
Harvest season is finally here! Peach and nectarine harvest is underway as stone fruit continues to mature and grow in our orchards. Pictured below is our Sangria plum, which will begin harvest at the end of May. Thinning has now wrapped up in our stone fruit orchards. The warm and sunny spring we’re having is perfect for growing great tasting fruit with high sugar content. We have seenexcellent eating quality right out of the gate.
So far fruit looks and tastes as good or better than last year’s vintage crop, and we hope that will continue for the whole season. HMC is expecting similar total volume as last year, with a bit more acreage making up for yields that are expected to be slightly less than last summer. We also expect the industry’s total volume to be down about 10% or so, due to acreage reduction, hail, and frost.Overall sizing seems to be running a bit smaller than last year, and 30 degree swings in this month’s weather created a bit of harvest inconsistency. The eating experience remains excellent with brix higher than the previous season’s average.
We are installing trellis structures in the new planting blocks, and beginning to train juvenile trees into the 2D wall structure. Grape bloom is done in our vineyards, and bunches are shattering out and entering the “berry set” stage. During shattering, unwanted berries fall off the bunch. The remaining berries are then set, and will begin the maturation process as we inch toward the 2022 grape harvest.
Take a look at the before and after of a grape cluster going through bloom shatter. During bloom, excessive flowers fall off of the stem, leaving more space for the berries to grow and develop. During this stage and up to berry softening, the berries are more susceptible to sunburn. With some hotter temperatures in the weeks ahead, we will continue to monitor the crop.
This month, Reedley College held the official groundbreaking ceremony for the McClarty Center for Fine and Performing Arts. The new 24,000 square foot facility will attract talent and draw audiences from near and far. It will also provide students and faculty the much needed opportunity to showcase their talents and skills on campus. Harold gave a remarkable speech about his own life and impactthe college and the arts had on his upbringing.Click here to see what he had to say.
It got cold at the beginning of the month. There was a widespread freeze, but only various colder locations suffered any significant damage. As you can see in the picture below, the juvenile nectarines on the left are green and shiny, compared to the frost damaged nectarines on the right that are dark and dull looking. While we feel that the overall volume was not affected by the freeze, March-April is a worrisome time for us as we monitor for potential cold temperatures and hail events.
As grape vines awaken from dormancy, buds begin to form and swell until they open up and reveal green leaves and new growth. The opening of these buds is called bud break, a process that is currently happening in our table grape vineyards.
Sarah McClarty, our Chief Financial Officer, is featured in this month’s Western Grower & Shipper magazine as a WG Women Ambassador. Sarah is part of the first few graduates of WG Women, a women’s professional development program under the Western Growers umbrella. Before WG Women, Sarah worked to create a women’s group at HMC, which allows the women from across our organization to participate in networking, teambuilding, and volunteer opportunities. Because we are in the midst of Women’s History Month, this feature is extra special to us. Read the article here.
Our stone fruit orchards are moving right along. Juvenile fruit is growing on our trees, with nectarines pictured above. At the beginning of this week, we received just over an inch of precipitation on our farms, which included some hail. It’s a little early to determine the extent of the hail damage. We have not yet thinned our early season varietals, which sometimes gives us an opportunity to sort through the fruit on the trees and remove pieces that may have been damaged by hail.