This month, HMC Farms held a two day COVID-19 vaccination clinic for employees of HMC and several nearby ag businesses. At this point, we have successfully distributed vaccines to more than 450 agricultural workers in California’s Central Valley, in partnership with the California Farmworker Foundation and Heart of Ag (the free-to-employee clinic we sponsor) – both relationships built before the pandemic. Sarah McClarty, Chief Financial Officer at HMC stated at the event, “To watch every employee in our organization who wants a vaccine receive one over the last two days has been the biggest win in what has been an extremely challenging twelve months.”
Research and development are crucial to our success as a farming business. We are constantly looking for ways to improve our farming methods by studying a wide variety of topics. One of our Plumsicle™ orchards is pictured above. This is one example of the results of years of research and development to improve the maintenance and growing processes, while planning ahead for the use of future ag technologies. While we often show you these trees during harvest time, the blossom stage gives a clear view of the high density setup.
This month, we’ve had both rain and hail in the Central Valley. Hail can pose a significant threat to our crops if it occurs at the wrong time. Right now, our stone fruit is in three different stages: blossoms, developing fruit with the jacket (base of the blossom) still attached, and juvenile fruit outside of the jacket. Blossoms essentially have no vulnerability to the hail we’ve had – even if we lose some blossoms, that can be chalked up to thinning. The developing fruit with the jacket still attached still has some protection against the elements. The most vulnerable of these stages is the juvenile fruit that has just shed its jacket, and the growth process moving forward. About 20% or less of our crop is in the post-jacket stage at this point, and we will evaluate any hail damage in the coming days.
Bud break is happening in our early season table grape vineyards. This means that tiny buds on the vine have begun to swell up and give way to leaves using energy stored up during dormancy over the winter. Pictured above is a Flame red seedless table grape vineyard, our first variety to harvest. We generally compare the timing of the growth cycle with previous years, but bud break itself is not a solid benchmark for harvest time because the weather after it occurs has a significant impact on timing for the rest of the growth cycle. While bud break began about the same time as last year, the cooler weather over the past couple of weeks has slowed down growth across our vineyards.
We are now thinning our early season stone fruit varietals. During the thinning process, we remove excess immature fruit, leaving behind only about 2-4 pieces per hanger (shoots from permanent tree branches which bear fruit). This time consuming job is labor intensive, and can only be done by hand. The amount of fruit we leave behind varies based on the specific variety. Thinning will continue for months as our mid and late season varietals reach the appropriate point in the growth process.
We are pruning trees in our stone fruit orchards to prepare them for winter. Pruning allows us to shape the trees in order to prepare for next year’s new growth and harvest. Pictured above, the left side of this high density stone fruit block is pruned and the right side hasn’t been pruned yet.
Block prep is happening on our farms. Before new plantings, we perform multiple steps to prepare the land. Pictured above, a large machine called a ripper is digging 5+ feet into the ground with a long shank to break up any hard or compacted streaks in the soil, which provides a better environment for roots to grow.
This is the time of year for reflection and giving thanks. Despite many challenges this year, we still have much to be thankful for. Those challenges gave us the opportunity to adapt and grow, and we successfully made it through an unprecedented summer. While Thanksgiving may look different this year for many of us, we hope that you can spend some quality time with your loved ones – whether in person or virtually.
Smoke from the multiple wildfires around California settled in the Central Valley this month. We are carefully monitoring the air quality to ensure that our employees working outdoors remain safe, and are deploying additional safety measures as needed.
We’re in the final stretch of the stone fruit season. Though we are closer to the end of the season than the beginning, there is still a lot of good fruit in our lineup over the coming weeks. We are about 80% through peach and nectarine harvest, and about 70% through plum harvest.
It’s hot! Record temperatures this month challenged our crops and people. It’s always hot in the Central Valley in August, but these extreme temperatures require us to take precautionary steps to ensure the quality of our product and the safety of our people. We applied a protective reflecting spray to the tree fruit, while constantly regulating moisture in the ground. We also stopped all field operations at noon when temperatures were too high. While this a big hardship on our time sensitive commodities, the health and welfare of our employees is our top priority. It has been an unusual summer, and this is just one more challenge we’ve dealt with.
We continue to enjoy many of the newer plum varieties that were planted recently. When picked tree ripe, with a bit of give, we have seen sugar levels much higher than traditional plums of the past.
The Fourth of July not only celebrates the independence of our country, but it also marks the “spiritual” half way mark of the stone fruit season, and is the historically referenced start date for grape harvest in our area. The first six weeks of the season definitely require the most effort. We are generally still thinning through early June while picking the most temperamental and time sensitive varieties of the season. The Fourth of July is a point in time at which we reflect, look forward, and take a quick break with our families. We hope you had a moment to relax and celebrate over the holiday (hopefully with a peach in hand).
This month, we used Cane Cutters in our table grape vineyards. This equipment cuts excess growth in the centers of the rows with blades that form an upside down V shape in order to increase sunlight and air flow. Increased sunlight helps our red and black seedless grape varieties gain color, and extra air flow helps to prevent disease pressure in grape clusters and vines.
HMC Farms table grape harvest is now underway in our vineyards, kicking off our table grape season! Overnight lows have remained under 70°F, which is great for color development in our red and black seedless table grape varieties.
HMC Farms regularly monitors soil moisture to ensure that we are providing the proper amount of irrigation to our trees and vines. We combine several sources of information from physical examination to sensors, and even the weather forecast, to determine the proper frequency and duration of irrigation. This topic was featured in our Farm Friday Instagram story, a weekly behind the scenes look at what’s happening at HMC Farms. Find us on Instagram here, and follow along with our Farm Fridays!
It’s been a vintage year so far for California stone fruit. We have received more than normal complimentary letters about the great tasting stone fruit. Newer varieties and a discipline to only pick the most mature fruit has put these summertime favorites back on top. We are half way through the season and should have good eating well into September.
Harvest has begun in our stone fruit orchards! At this point, the fruit is a little smaller than normal due to the decreased amount of time between bloom and harvest, and the timing is a little ahead of last year.
It’s hot! Last week we experienced rain and peak temperatures around 72°, this week’s record projected heat is as high as 109°. Grapes and stone fruit don’t like this heat any more than people. In stone fruit, extreme heat slows everything down and halts growth, causing some heat damage to the fruit – especially dark colored plums. In table grapes, any of the exposed berries not covered by foliage will burn.
A few months ago, we increased efficiency and eliminated the need for ladders by using platforms in our high density stone fruit orchards. Since then, we have started to experiment by attaching an artificial light to the same equipment to perform “night thinning.” Beginning before the sun comes up, crews are able to finish this crucial process in the cool morning hours. Going forward, we will modify our picking by transitioning this process into harvest, resulting in an optimal product by removing the afternoon heat. This is an efficient operation that benefits the workers and product by eliminating the summer heat.
We are moving rake wire in our table grape vineyards. This process opens up a wire in the middle of the trellis that helps guide and organize the canes and their growth to conform to the V shape of the trellis. There are multiple benefits of rake wire use. It helps get all of the clusters to hang out in the “fruiting zone” underneath the trellis, making maintenance and harvest more efficient. Sunlight is allowed in to hit the bottom of canes, which helps with fruitfulness in next year’s crop. A pocket forms for air to flow and escape, reducing chances of humidity getting trapped underneath the canopy.
Several members of our team from sales, production, and quality control recently visited our HMC Farms office in Chile. The group was also able to visit vineyards and packing facilities in multiple growing regions throughout the country. The key takeaway from the trip was an enhanced understanding of the scale and complexity of farming operations in Chile, as well as the unique challenges regarding production coordination, farming practices, and logistics.
The Fresno County Blossom Trail is one of the main early-spring attractions of California’s Central Valley. Each year from late February through mid-March, delicate blossoms from peach, nectarine, plum, apricot, almond, and apple trees decorate the 62 mile loop. Part of our farms sit directly on the blossom trail, adding pink blooms from our peach and nectarine orchards and white blooms from our plum orchards to this stunning display of natural beauty.
National School Breakfast Week, which launched in 1989 in order to raise awareness of and participation in school breakfast programs, is March 2-6. As alternative serving methods, such as breakfast in the classroom and breakfast on the bus, have gained in popularity, prepackaged and ready-to-eat items have become a staple in school breakfasts. HMC Farms provides value-added grapes, such as our washed and ready-to-eat Grape Escape, to schools across the nation as part of their school nutrition programs — which include breakfast, lunch, and snacks!
Heart of Ag Wellness Center is now open! Heart of Ag is a private medical facility which HMC Farms employees can use at no charge. The center provides a wide range of basic healthcare services from flu shots to annual physicals and much more. The ribbon cutting ceremony drew in special guests, including Assemblymen Joaquin Arambula and Devon Mathis, representatives from U.S. Senator Dianne Feinstein and State Senator Melissa Hurtado’s offices, and the mayor of Selma. With the ever-changing landscape of healthcare in the United States, we are excited to offer this opportunity to our employees!
Pruning remains ongoing in our tree fruit orchards. Rain cover removal continues in our grape vineyards to prepare for pruning to begin within a couple of weeks. The forecast shows overnight lows cool enough for our dormant trees and vines to get some chill hours – we’ll touch on this more when we return in 2020.
High density planting, shown above, allows our farm crews to prune, thin, and harvest the organized rows with greater efficiency. Now that these trees have grown large enough, we will bring in a platform pruning system to prepare them for winter and the coming season. This new method of farming will ultimately result in an even better quality of product and more efficient system of delivery for the California stone fruit system.
Our weather has finally caught up with the calendar. Since Thanksgiving, we’ve received about 2.59″ of rain, which is more than 20% of our annual average. Sunday, a thunderstorm dropped quite a bit of hail in some spots on our dormant farms. The forecast shows no rain through the weekend, with precipitation popping up again toward the end of next week. We’ve had a some foggy mornings this week, which are likely to continue due to ground moisture.
Traditional pruning is quite labor-intensive, and we are always looking for ways to improve upon the process. This year, we are using a pre-pruner in preparation for pruning our grape vines. The pre-pruner thins out excess growth and performs a basic cut on vines, significantly reducing the amount of time crews need to spend on pruning. This should allow crews to more easily access the vines for targeted pruning, making the overall process more efficient.
Over the Thanksgiving holiday, some precipitation finally materialized in our area, allowing us to complete grape harvest just before the rain began. The lack of any early rain this year was highly unusual, but it seems that we’ve gotten back on track. We are removing rain covers in our grape vineyards and pruning in our stone fruit orchards, taking breaks to enjoy “farmer’s holidays” during the welcome rainy weather.
Pruning is in full force in our traditional tree fruit orchards, as pictured above. As you can see, the trees are bare of leaves, allowing our crews to distinguish between older wood and fruiting wood. We will soon begin pruning in our high density planting orchards, which is a slightly different process. Pruning allows us to prepare for the next season by maintaining the shape and structure of the trees.
HMC Farms table grape harvest is rapidly winding down. The weather has continued to cooperate with our harvest, helping to maintain excellent grape quality. It looks like we may finally see some precipitation in the middle of next week. The forecast shows high temperatures in the 60s with some chilly overnight lows to start Thanksgiving week.