The Annual UC Cooperative Extension and California Potato Research Advisory Board Variety Trial Field Day is an opportunity to see tubers of potentially new varieties, how they performed this year, and how they performed compared to standard varieties. Entries include varieties from numerous USDA, state, and private breeding programs. This year’s entries include Russets, chippers, reds, yellows, and specialty types. Tubers will be shown as how they look straight from the field after being washed. This is an opportunity to express your evaluations and recommendations about these varieties to University researchers, breeders, seed growers, and fellow growers.
The Field Day will take place on Wednesday, June 11, 2025, 10a.m. to 12:30p.m.
LOCATION! The Potato Field Day will be held in the shade near the bank of the Kern River at HART PARK. It will be located on the east end of the park in Section 2, just off Alfred Harrell Highway. Please see map on back for directions to Hart Park. Snacks and refreshments will be available.
Potato Grower Meeting: You should be receiving a notice from the CPRAB for the annual potato grower’s dinner and informal meeting to be held the evening of the field day.
For further information contact:
Jaspreet Sidhu, Kern County Cooperative Extension, 661-304-8870
Nathan Sano, California Potato Research Advisory Board, 559-591-0436
As part of a national team of entomologists studying the management of spotted-wing drosophila (SWD), the UC Cooperative Extension is reaching out to Central Coast Strawberry and Caneberry growers/PCAs regarding a survey on SWD Impacts. This survey will help us understand the current impacts of SWD on your farm and how these impacts may have changed in the last 10 years.
How will this information be used? This information will be used to develop new research goals as part of a USDA Specialty Crop Research Initiative proposal under development. It will also be compared to information collected in similar surveys in 2013 and 2014 to help us understand where challenges still exist for SWD management and what improvements have been made over the last 10 years and shared in extension and scholarly publications.
Who should I contact for more information? For more information about SWD management, contact Dylan Beal, djbeal@ucanr.edu, 831.294.9419, or members of our project team. For more information about this survey, contact Hannah Levenson, hklevens@ncsu.edu, 919.434.7882.
“This workshop brings together University of California scientists, irrigation and water industries, government agencies and the farming community to discuss advances in irrigation tools and technologies and provide a guide to smart farming choices in the low desert region,” said Ali Montazar, UC Cooperative Extension irrigation and water management advisor for Imperial County.
The workshop will feature 19 presentations on cutting-edge irrigation technologies and innovations and precision farming irrigation. The irrigation industry will exhibit the latest products and technologies.
Presentations will include a reservoir and hydrology update for the Lower Colorado River and cover alfalfa water use, water conservation, emerging irrigation tools and technologies, the Imperial Irrigation District Water Conservation Program, the California Department of Foods and Agriculture’s State Water Efficiency and Enhancement Program, and Natural Resources Conservation Service Assistance Programs.
The workshop, a “guide to smart farming choices in the Low Desert Region,” begins at 8 a.m. at the Barbara Worth Country Club, 2050 Country Club Dr., Holtville, CA 92250.
In one of the conservatories, a team of UC Cooperative Extension advisors and staff grew seven varieties of basil and by the end of October, the plants stretched nearly two feet tall with leaves large enough to warrant a closer look. The wonderful smell would soon become delightful tastes, as the team planned to turn the basil into pesto.
L to R: Gerry Spinelli, Chris Shogren, UCCE Environmental Horticulture Advisor, Lindsey Pedroncelli and Natalie Levy, UCCE Soil Health and Organics Material Management Advisor, pose with a batch of fresh pesto.
“The rationale was to provide a high-value crop and a value-added solution for urban horticulture, transforming a highly perishable product into something that can be conserved,” said Gerardo “Gerry” Spinelli, UC Cooperative Extension production horticulture advisor for San Diego County, who initiated the passion project.
After noticing a sign at South Coast REC asking consumers to use produce grown onsite in their everyday cooking, Spinelli felt inspired. The sign also requested photos of homemade dishes be sent to South Coast REC’s interim director, Lindsey Pedroncelli, to generate content for the REC’s Instagram account.
Envisioning a “bigger picture” for this effort, Spinelli turned to Pedroncelli for support. The two agreed that the basil project demonstrates a viable pathway for urban growers who have limited space, and positions South Coast REC as an ideal partner for such endeavors. Uniquely located in urban Irvine, South Coast REC has nearly 200 acres of land reserved for agricultural research and is one of nine RECs housed under UC Agriculture and Natural Resources.
“Urban growers are constantly looking for new ways to grow food and market their products. Growing plants using the Kratky hydroponic system is a low-input method that is simple to establish and easy to maintain,” said Pedroncelli.
Aside from its research purposes, the project was the perfect opportunity to engage other advisors and staff at South Coast REC. The extra hands and taste buds that helped with this effort would later be known as the South Coast REC Pesto Task Force.
Growing in hydroponics
Given Spinelli and Pedroncelli’s Italian ancestry, it was no question that the basil would be used to make pesto – a traditional sauce originating from Genoa, Italy that’s commonly consumed on pasta. In just about two months, the following basil varieties flourished in a hydroponic system: cinnamon, Mrs. Burns’ Lemon, Kapoor Tulsi, Thai Towers, Amethyst Improved, Red Rubin and the traditional Genovese. With these varieties, Spinelli and Pedroncelli were also interested in testing how taste and color affect the pesto.
Since learning about the Kratky method, a passive hydroponic technique developed by Bernard Kratky at the University of Hawai’i, Spinelli has championed it as an easy and affordable way to grow food. He has produced several videos in English and Spanish about the technique on his YouTube Channel and created a fact sheet that can be downloaded from his website.
Some of its advantages are the low initial capital investment, excellent water and nitrogen use efficiency, short cycle of production and the fact that it is modular and easy to set up, move and store – a major advantage for growers who only have access to space for a limited time and investments on immobile structures are not justifiable.
For the setup, eight 2’-by-3’ tubs were used, and each was filled with 20 gallons of water before adding a fertilizer mix that contains one ounce of calcium nitrate, one ounce of magnesium sulfate or Epson salt and 0.6 ounces of lettuce formula. With the additional steps of seeding, drilling holes into the Styrofoam, and placing the net cups with seedlings into each hole, Spinelli estimated about 30 minutes of setup for each tub.
A few of the basil varieties before they were harvested to make pesto.
Estimating potential profit for urban growers
Although prices per quantity vary, he also estimated about $25 for the 20-gallon tub, a panel of Styrofoam and net baskets, which can all be reused. In addition, the fertilizer and propagation materials, including seeds and pellets, will cost roughly $68. When breaking these materials down according to the number of growing cycles, about one to two months each, the cost amounts to approximately $5 per tub for 25 cycles.
Using basil sold at Trader Joe’s for reference, Spinelli estimated that each ounce of basil grown is worth about 70 cents. The “million-dollar question,” as Spinelli puts it, is how much profit one can earn from this endeavor. Because the Amethyst Improved and Red Rubin varieties had the lowest yields of 12 and 18 ounces, they were combined to make 40 ounces of pesto. In contrast, Genovese had the highest yield of 51 ounces of basil – which produced 64 ounces of pesto.
Using a ratio of 0.7 to 0.9 ounces of basil for every liquid ounce of pesto, and calculating projected value based on Trader Joe’s pricing, the Amethyst Improved and Red Rubin combined pesto had a projected value of $21, whereas Genovese had a projected value of $36. Without being combined with any other variety, however, the smallest projected value was the Kapoor Tulsi variety which had a yield of 22.5 ounces, making 28 ounces of pesto and resulting in a $16 projected value.
There are a few costs that Spinelli and Pedroncelli could not account for, such as hypothetical transportation to the market for sale, and the various prices of ingredients used to make pesto – almonds and walnuts, for instance, could be used as a cheaper alternative to the traditional pine nuts.
“With a traditional recipe you spend $5 for the basil and $25 for the other ingredients to produce eight 8-ounce jars of pesto. If you can sell each jar for $10 at the farmers market, there are $50 for profit – maybe more if you can sell one jar for $15, or you can save with non-traditional ingredients,” Spinelli explained.
An additional advantage, which may come with additional expenses, is that pesto can be conserved. The business model could be that the grower sells basil at the farmers market and transforms the unsold product into pesto before it goes bad.
“Getting involved in agriculture can be intimidating and costly, so researching and showcasing inexpensive methods that can easily be scaled to fit your needs is incredibly helpful for both new and seasoned growers,” Pedroncelli said.
South Coast REC staff offer taste buds at ‘pesto party’
Following their harvests in October, Spinelli and Pedroncelli hosted two “pesto parties” for staff at South Coast REC. Although traditional pesto is made with Genovese basil, pine nuts, garlic, Pecorino cheese and olive oil, Spinelli and Pedroncelli experimented with different cheeses and nuts across the seven varieties of basil. Staff offered their taste buds and critical review of each pesto, advising the two chefs to add more or less of a particular ingredient.
Eager to share their progress and vision with UC ANR’s senior leadership, Spinelli and Pedroncelli carefully preserved and packaged eight jars of homemade pesto and had it specially delivered to Vice President Glenda Humiston.
“This is a creative way to demonstrate innovation and a fantastic opportunity to support our urban communities. It’s not just practical, but economically feasible,” said Humiston, who was pleasantly surprised by the pesto delivery. “Plus, I love pesto!” she added.
What started out as a passion project quickly turned into an opportunity to show how a resource hub like South Coast REC can empower its urban clientele both educationally and economically. It was also the perfect opportunity to engage South Coast REC staff in an activity outside of their day-to-day responsibilities, making for excellent photo ops and social media posts. — By Saoimanu Sope, UCANR
Darren Haver (left), REC System Director, and Saoimanu Sope (right), Digital Communications Specialist, present the gift of pesto to Vice President Glenda Humiston (center) from the South Coast REC Pesto Task Force.
UC Agriculture and Natural Resources brings UC information and practices to all 58 California counties. Through research and Cooperative Extension in agriculture, natural resources, nutrition, economic and youth development, our mission is to improve the lives of all Californians. Learn more at ucanr.edu.
Watermelon is a favorite summertime treat for consumers. Naturally anticipating those summer picnics and BBQs, consumers may want to enjoy this sweet treat earlier or even later in the year, outside of California’s traditional harvest window. Determined to meet consumer demand with an innovative spirit, California growers are planting watermelons earlier than ever before and expanding their seasons late into the fall as well. This does not come without consequence though, and growers faced some particular challenges during their extended 2024 season that they won’t soon forget. Watch this brief interview as Zheng Wang, UCCE Vegetable Crop Advisor — specializing in Central Valley melon crops, discusses these challenges with Matthew Malcolm on California Ag Network. Read more in California Fruit & Vegetable Magazine.
The sudden passing of Tim Gerdts on August 26, 2024, marked a day of mourning for both the company he dedicated 38 years to and the fruit and nut community he supported. Tim began his tenure at Burchell Nursery as a sales representative in 1986, after serving as a field supervisor and lead at Gerawan Farming. At the time, Burchell Nursery was expanding with a new branch in Fowler, CA, and required a sales representative for the Fresno area. Residing in Kingsburg, a Fresno State alumnus, Tim was well-acquainted with the local growers and fruit packers.
Raised in an agricultural environment, with his father serving as a UC Cooperative Extension Farm Advisor, Tim learned orchard management firsthand. At Burchell Nursery, he leveraged this knowledge to offer growers guidance on pruning, planting, rootstock selection, and varietal recommendations. Tim was often seen in peach or almond orchards, demonstrating proper pruning techniques to growers.
Tim played a pivotal role in the Burchell Nursery Breeding Program, contributing to the introduction of over 70 peach and nectarine varieties, many of which, like the Autumn Flame peach, have become industry benchmarks. He also collaborated with Bradford Farms to launch numerous new stone fruit varieties from their breeding program. Tim’s relentless search for the ideal variety, whether new of established, always aimed to advance the grower’s success.
Beyond his exemplary sales representation, Tim was a cornerstone during the winter delivery season, assisting in the distribution of trees. He managed the Burchell Nursery Fowler sales yard, overseeing the coordination of tree shipments and deliveries to clients. Working in tandem with truck drivers and office staff, he ensured seamless deliveries to meet customer readiness. Tim’s commitment extended to operating a forklift for loading trucks or being present at a customer’s orchard early in the morning.
His untimely passing is a loss that will resonate throughout the agricultural industry, as we have lost one of the most knowledgeable tree experts. His presence will be profoundly missed by everyone that knew him.
In lieu of flowers, the Gerdts family has asked that donations be made to the Fresno Rescue Mission.
It’s been hot and there is leaf damage. Those damaged leaves can protect the tree now and the fruit. Don’t prune the trees until you see the full extent of the damage and can still use those dead leaves to protect the rest of the tree.
Fruit drop happens soon after, or slowly, depressingly over several weeks after a heat wave. The stem turns brown, cutting off moisture to the fruit, and they drop.
If you see significant leaf drop in your groves due to excessive heat, the following actions are recommended:
As soon as possible, whitewash branches exposed to the sun with special attention paid to branches on the west and south sides of the tree.
Trees that lose a significant portion of leaves cannot efficiently move water, therefore restrict irrigation amounts to ensure you avoid creating wet, soggy conditions that can lead to root rot. It’s best to irrigate less frequently and with smaller amounts of water.
Do not prune your trees — leave hanging leaves in place to protect the tree from sunburn. Once new tree growth has occurred (in the next 3 – 6 months), pruning can take place on living wood.
Adjust fertilization as you would with a frost-damaged tree: reducing the amount of fertilizer until the tree is re-established. If you see signs of a particular nutrient deficiency, adjust fertilization accordingly.— By Ben Faber, UC Cooperative Extension
UC Cooperative Extension is hosting a Pear and Grape Day on May 28, 2024. This is the first event of its kind and we hope to provide programming like this each year for growers in California’s north coast region. The event will focus on the intersection between pear and wine grape production in the north coast. Presentations will be given by experts from University of California and other trusted organizations. Topics will include: Site Monitoring, Cover Crops, Fungal Pathogens, Common Pathogens, Soil Health, Water Use Efficiency in Perennial Crops, Insect Pests & Vectors and more. Registration is $35 and includes lunch. Space is limited, so please register soon if you wish to attend.
North coast olive growers are invited to attend the 2024 Lake County Pruning Olive Trees Day sponsored by the UC Cooperative Extension and the UC Davis Olive Center. Bring your own lopper, clipper and small saw for this hands on training led by Drs. Louise Ferguson, Javier Salvador and Clebson Goncalves. The pruning day will take place at 2570 Soda Bay Road, Lakeport 95453 from 8:30 a.m. to 11:30 a.m. on Friday, May 17th. Please contact Clebson Goncalves for registration and other details on the meeting.
Recently, extensive wood decay-related limb breakages have been reported in commercial prune orchards in the Sacramento Valley, adversely affecting fruit production and limiting the value of salable firewood upon orchard removal. Several fungal genera such as Phellinus, Rhodoformes, Schizophyllum, Sterum, Trametes, Ceriporia, and Perenoporia have been recognized for wood-decaying activity on California prunes. Phellinus pomaceus has been the primary organism associated with prune decay symptoms in the Sacramento Valley; however, it is yet unknown whether P. pomaceus is present in southern San Joaquin Valley prune orchards.
Figure 1: Symptoms of advanced Phellinus pomaceus infection, showing white rot internal decay of heartwood. Scale bars 10 cm.
Phellinus pomaceus, specific to prunes and other plums, is one of the commonly reported wood-decaying fungi that attack the heartwood (non-functional xylem) of mature trees (Figure 1). It tends to attack the trunk and large-diameter branches, often resulting in broken limbs and the loss of fruit-bearing scaffolds. In fact, older trees are more likely to contain infection by the fungus, and frequent pruning of large branches may increase the probability of infection due to exposure of the internal heartwood. The fungus can be identified based on its fruiting bodies that emerge as conks or shelf-like brackets that are usually hard, woody, and hoof-shaped (Figure 2). Under the right conditions, these fruiting bodies are often perennial and may exhibit a darkened upper surface after several years of development.
UCCE Tulare County assisted UC Davis researchers from the Department of Plant Pathology in surveying Tulare County prune orchards for presence of P. pomaceus. Laurel Hoffman, a PhD student working under Dave Rizzo, Professor of Plant Pathology, visited our local UCCE Tulare County office, coordinating with Elizabeth Fichtner, UCCE farm advisor, to visit and survey prune orchards for the pathogen. With the assistance of Walter Martinez, Tulare County Ag Technician, and Santosh Bhandari, Assistant Specialist, six local ‘French’ prune orchards were surveyed with data collected on tree canopy status and presence or absence of fruiting bodies associated with decay fungi. Surveyed orchards were all over 15 years old and were in varying states of overall productivity. Samples from putative decay fungi were collected and brought back to UC Davis for genetic sequencing to identify the specimens. A preliminary observation based on the initial survey suggests that the prevalence of putative decay fungi in prune orchards is lower in the southern San Joaquin Valley than in the Sacramento Valley. The presence of P. pomaceus in the southern San Joaquin Valley has not yet been confirmed.
To date, there are no control measures for management of P. pomaceus. Chemical control strategies are not available for management of this disease. Removal of fruiting bodies may limit sporulation, thus having the potential to slow disease transmission. However, the value of this technique is limited by the ability to remove conks prior to sporulation and conks may be difficult to see, particularly after leaf out. Additionally, if the pathogen is present at a high level in (or near) affected orchards, the removal of conks may not significantly influence the total load of spores at a site. Fruiting body removal would not affect the health of infected trees because they are already colonized by the fungus.
Most of California’s prunes are sold in the dried fruit market; however, a few orchards are reserved for fresh prune production. After the economic lifespan of prune orchards, trees are removed, generating wood that can either be sold as firewood, or reintroduced to the soil through whole orchard recycling. Infection with decay fungi such as P. pomaceous may adversely affect fruit production, limit the lifespan of infected trees, and reduce the economic longevity of orchards. — By Santosh Bhandari, Laurel Hoffman & Elizabeth Fichtner, UC Cooperative Extension
