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Sparkling Summeripe Nectarini

  • Author: Alexandra & Peggy Thurlow
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10

Description

Summeripe Nectarines, lime, thyme, and gin come together to create a delicious and refreshing summer time drink. Make the Sparkling Summeripe Nectarini kid friendly by substituting sparkling water for the gin.


Scale

Ingredients

For the Sparkling Summeripe Nectarini

  • 1 very ripe Summeripe Nectarine, sliced
  • 2 oz Gin
  • 2 oz Thyme infused simple syrup
  • 1 oz fresh lime juice
  • 2 Thyme sprigs for garnish
  • Splash of sparkling water
  • Splash of St. Germain
  • Handful of ice for shaker

Instructions

  1. Combine Summeripe Nectarine slices, Thyme infused simple syrup, and lime juice into a shaker and muddle
  2. Add gin & handful of ice cubes into shaker and shake vigorously
  3. Strain and pour liquid into a martini glass
  4. Add a splash of sparkling water and St. Germain
  5. Garnish with a Summeripe Nectarine Slice & a fresh Thyme Sprig and enjoy responsibly!

Notes

For Thyme Infused Simple Syrup

  • 2 cups sugar
  • 2 cups water
  • Handful of Fresh Thyme Sprigs

Instructions

  • In a small sauce pan, dissolve sugar into water over low heat, stirring occasionally
  • Once sugar is completely dissolved, remove from heat and add handful of fresh thyme sprigs
  • Place liquid into a jar with a lid and cool in the refrigerator for at least 2-3 hours, cooling overnight is best
  • Strain and toss the thyme
  • The thyme infused simple syrup can be stored in a jar with a lid for 1-2 months in the refrigerator

Nutrition

  • Serving Size: 2
  • Calories: 187
  • Sugar: 6
  • Sodium: 23
  • Fat: 2
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 27
  • Protein: 3
  • Cholesterol: 0
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Sweet & Savory Grilled Summeripe Stonefruit Kabobs

  • Author: Alexandra Thurlow
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 4 1x

Description

Sweet & Savory Grilled Summeripe Stonefruit Kabobs are a delicious and amazingly simple treat to grill up and serve for any occasion. What could be better than sweet, juicy Summeripe peaches and nectarines wrapped in savory prosciutto, grilled to perfection, then drizzled with reduced balsamic vinegar?


Scale

Ingredients

  • 1 Summeripe Yellow Peaches, sliced
  • 1 Summeripe Yellow Nectarines, sliced
  • 12 slices thinly sliced prosciutto, cut in half lengthwise*
  • 1/3 cup dark balsamic vinegar (See Notes)
  • 2 tablespoons olive oil
  • 1 package wooden skewer sticks

Instructions

  1. Pre-heat grill to medium-high or 350 degrees
  2. While reducing the balsamic vinegar, slice 1 Summeripe Peach, 1 Summeripe Nectarine, and prosciutto
  3. Wrap 1 piece of prosciutto around 1 slice of fruit and skewer 3-4 prosciutto wrapped fruit slices onto the wooden skewers, 4-6 slices per skewer
  4. Brush a light layer of olive oil onto the prosciutto wrapped fruit slices
  5. Place skewers onto grill for 7-10 minutes or until black grill lines are visible
  6. Flip skewers over and repeat step 6
  7. Remove from heat and drizzle with reduced balsamic vinegar and enjoy!!

Notes

To reduce balsamic vinegar

  • In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic over reduce and burn. Store reduced balsamic vinegar in a bottle or jar for up to 6 months.
  • *Have enough prosciutto slices to wrap around each fruit slice. We had 12 slices for each piece of fruit, giving us a total of 24 fruit slices. We cut 12 full slices of prosciutto in half lengthwise, giving us 24 total strips of prosciutto.
  • Serve with the Summeripe Peach Prohibition for the ultimate summertime BBQ appetizer!
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Summeripe “Peach Prohibition”

  • Author: Alexandra Thurlow, The Kitchen at Summeripe
  • Total Time: 5

Description

Summeripe Peaches, Basil, and Bourbon… What could be more refreshing after a hot summer day? Velvety smooth and unbelievably delicious layers of flavor, the Summeripe Peach Prohibition will be your new favorite summer drink.


Scale

Ingredients

  • 2 very ripe Summeripe Peaches, pitted & sliced
  • 4 oz Bourbon (We used Maker’s Mark)
  • 2 oz Lime Juice
  • 2 Tablespoons Basil leaves, chopped
  • 2 Teaspoons Sugar
  • Handful of ice or shaking, few cubes for drinks
  • Splash of Bitters

Instructions

  1. Combine Summeripe Peach slices, basil, lime juice, bourbon, sugar into a shaker and muddle, add in ice cubes and shake, shake, shake!
  2. Strain into a glass with one-two ice cubes. Optional: We like to strain the liquid through a medium mesh strainer to capture any left over lime or Summeripe Peach pulp.
  3. Garnish with a Summeripe Peach slice and enjoy responsibly!

Notes

  • Make the Summeripe “Peach Prohibition” family friendly by removing the bourbon and adding sparkling water after shaking

Nutrition

  • Serving Size: 2
  • Calories: 233
  • Sugar: 17
  • Sodium: 13
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 23
  • Protein: 2
  • Cholesterol: 0

 

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Summeripe Peach Smoothie

  • Author: Peggy Thurlow
  • Cook Time: 5
  • Total Time: 5

Description

The Summeripe Peach Smoothie is perfect for the whole family. It is a refreshing and energizing breakfast for on-the-go adults and a healthy, sweet snack for the kids.


Scale

Ingredients

  • 2 Summeripe Peaches, sliced & frozen
  • 1 Banana, frozen
  • 1 cup Pomegranate Juice (may substitute Apple or Orange juice)
  • 1/2 cup Plain Greek Yogurt
  • Dollop of Honey (optional)

Instructions

  1. Combine plain greek yogurt, frozen Summeripe Peaches, frozen banana, pomegranate juice, and honey (optional) into a blender (1 cup of crushed ice may be used in lieu of frozen fruit. Note that the texture will not be as smooth)
  2. Blend until smooth
  3. Serve immediately and enjoy!

Notes

  • Here at Summeripe, we love using frozen fruit to make our smoothies smooth & creamy. To freeze Summeripe Peaches, slice peaches (as many as you wish to freeze) onto a baking sheet lined with wax or parchment paper. Be careful to place peaches apart from each other, if the peaches are touching they will stick together and will be difficult to break apart. Place sheet into freezer and freeze for 8-12 hours. Store leftover peaches in plastic freezer bags in the freezer. May be stored in the freezer for 2-3 months.

Nutrition

  • Serving Size: 2
  • Calories: 248
  • Sugar: 47
  • Sodium: 40
  • Fat: 3
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 56
  • Protein: 4
  • Cholesterol: 8
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Grilled Summeripe Peaches

  • Author: The Kitchen at Summeripe
  • Prep Time: 00:05
  • Cook Time: 00:05
  • Total Time: 10 minutes

Description

Simple, elegant, delicious. This recipe is the golden standard for grilling delicious Summeripe Peaches!


Ingredients

  • Summeripe Yellow Peaches
  • Olive Oil

Instructions

  1. Pre-heat grill to medium-high or 350 degrees
  2. Slice Summeripe peaches in half and remove pit
  3. Lightly brush or drizzle the cut surfaces with olive oil to prevent the Summeripe peaches from sticking to grill
  4. Place Summeripe peaches halves directly onto heat, flesh side down
  5. Grill until grill lines are visible and the Summeripe peaches are fork-tender, about 4-7 minutes

Notes

  • Serve alongside ice cream for a great summer time dessert
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Summeripe Peach BBQ Sauce

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Total Time: 15
  • Yield: 2 1x

Description

This savory yet peachy sweet BBQ sauce is the perfect basting sauce for your favorite grilled chicken. The sweet Summeripe peaches combined with chili pepper infused olive oil give this BBQ sauce a delicious kick of spice!


Scale

Ingredients

  • 2 very ripe Summeripe Peaches, skinned and sliced
  • 1/4 c Sun Dried Tomato Ketchup
  • 5 Garlic Cloves, pressed or minced
  • 2 tablespoons Apple Cider Vinegar
  • 2 tablespoons Molasses
  • 2 tablespoon Honey
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Cracked Pepper
  • Dash of crushed Red Peppers
  • Splash of Baklouti Green Chili Pepper Infused Olive Oil (may substitute one small minced Serrano chili pepper and one tablespoon olive oil)

Instructions

  1. Slice Summeripe Peaches over blender to capture all of the peach juice
  2. Place all ingredients into a blender.
  3. Blend until smooth.

Notes

  • Baste Peach BBQ sauce onto chicken seasoned with salt and pepper during the final stages of grilling. Place cooked chicken onto a platter and brush with remaining Summeripe Peach BBQ sauce Enjoy!!
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Summeripe Nectarine and Prosciutto Flatbread

  • Author: Alexandra Thurlow, The Kitchen at Summeripe
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 2 1x

Description

Bake in the oven or throw onto the grill, the Summeripe Nectarine and Prosciutto Flatbread Summeripe is the perfect appetizer for all of your summertime gatherings. Nectarine slices make this delicious and easy flatbread a savory yet sweet summertime treat!


Scale

Ingredients

  • 2 Summeripe Yellow Nectarines, skinned, pitted, and thinly sliced (may substitute Summeripe Peaches)
  • 3 ounces (810 slices) thinly sliced prosciutto, cut into strips
  • 1/3 cup dark balsamic vinegar
  • 4 tablespoons spreadable goat cheese
  • 2 heaping handfuls of fresh basil, torn
  • 2 tablespoons olive oil
  • 18.8 ounce package of flatbread/2 per package
  • Sea salt or Kosher salt to taste

Instructions

  1. In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic over reduce and burn
  2. Preheat oven to 450° F
  3. Heat 1 tablespoon olive oil into a skillet, lightly brown both sides of the flatbread
  4. Spread goat cheese onto one side of the flatbread
  5. Layer basil, prosciutto, and Summeripe Nectarines slices on the flatbread, adding salt to taste
  6. Bake in oven in for 10 minutes or until flatbread edges are brown and crisp
  7. Drizzle reduced balsamic vinegar onto the flatbreads and enjoy!

Notes

  • Here at Summeripe we love to grill our Summeripe Nectarine & Prosciutto Flatbread! To grill the flatbread, heat grill to medium to medium-high and lightly brown both sides of the flatbread before adding the toppings. After toppings are added, grill the flatbread for 10-12 minutes or until edges are brown and crisp. Drizzle with reduced balsamic vinegar and enjoy!

Fruity Fun Roll Ups

Fruity Fun Roll Ups
Serves 8
Running to soccer practice and need a quick snack? These make ahead fruit roll-ups are a healthy spin on the store bought fruit roll-ups and a great grab and go option for parents.
Print
Prep Time
15 min
Cook Time
8 hr
Prep Time
15 min
Cook Time
8 hr
32 calories
8 g
0 g
0 g
1 g
0 g
81 g
1 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
81g
Servings
8
Amount Per Serving
Calories 32
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
6%
Sugars 5g
Protein 1g
Vitamin A
2%
Vitamin C
59%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup Summeripe® nectarine (pitted, chopped)
  2. 1 cup pineapple (cored, chopped)
  3. 2 cups strawberries (chopped)
  4. 1 Tbsp.agave nectar
  5. 1 tsp. lemon juice
Instructions
  1. 1. Preheat oven to 170°F.
  2. 2. Blend strawberries, pineapple, peaches, agave nectar and lemon juice in blender until smooth.
  3. 3. Spread mixture evenly, 1/8 inch thick, onto parchment-lined baking sheet, and bake 6-8 hours, or until mixture is completely solid and slightly sticky.
  4. 4. Remove from oven and let cool. Cut into 8 rows and roll up.
Notes
  1. Suggested Sides: ½ cup baby cut carrots & 1 tsp. Maries® Lite Creamy Ranch dressing
Adapted from Produce for Kids
beta
calories
32
fat
0g
protein
1g
carbs
8g
more
Adapted from Produce for Kids
Mountain View Fruit https://mvfruit.com/

During our three part series on the California Water Crisis we have explored California’s water infrastructure history, sources, storage and some of the problems we are facing in the Central Valley. In our third installment we explore some of the solutions, actions, and steps we are taking to mitigate the effects of drought and how our farmers are preparing for the upcoming summer season.

Regulation Changes

As explained in our previous water problem issue, current regulations & legislations have drastically reduced the amount of water sent to the Central Valley. Over 3.8 million-acre feet of water from the Central Valley Project and the State Water Project has been re-prioritized away from cities & farms for environmental projects and environmental regulatory requirements. Since 1992, farmers have been receiving on average 35% of the water that they were originally allocated. This year our farmers have been told to expect 0% of the water originally allocate to them from the projects. It is not just our farmers that are feeling the negative effects of the current water allocation. Famers in rural areas and smaller communities all over the state are in direct competition with the urban population that has an overwhelming advantage when it comes to votes.

Agriculture is a $44.7 billion dollar industry in California, providing the world with over 400 different commodities throughout the year. The current water allocation regulations, environmental regulation requirements order for California, especially the Central Valley, need to be reexamined to provide flexibility in environmental regulations. Protecting our natural ecosystem is extremely important but there should be some flexibility in the regulation that’s required for the environment, especially when are in such a state of drought.

In 2009, California adopted the California Water Action Plan through the passage of the Senate Bill 7×7. Once of the plan’s short-term goals is to reduce urban per capita water usage by at least 10% before December 31, 2015.  The plans long-terms goal will require California to reduce per capita water usage by 20% before December 31, 2020. To achieve these short and long-term goals, the Water Conservation Act promotes expanding the development of sustainable water supplies, agricultural water management plans, and efficient water management practices for agricultural water suppliers.Cities all over California are making water conservation a priority for community members and visitors. A great example of this is in a small town called Cambria on the Central Coast. Cambrians are using only recycled water for their gardens, restaurants will only serve water if requested, and public restrooms have been replaced with port-a-potties.

Investments in Infrastructure

California’s water infrastructure is working hard to provide our communities and farms with precious water. With the last major water project being completed in the 1970’s, the infrastructure is beginning to show its age. Investments in our statewide water system need to match the current state of California’s agricultural demands and growing population.

Water Infrastructure Constructed CA Population at Construction
Central Valley Project 1930’s 5.7 million
State Water Project 1960’s 15.7 million
All American Canal 1930’s 5.7 million
Colorado River Aqueduct 1941 6.9 million
Los Angeles Aqueduct 1913 2.4 million
Mokelumne Aqueduct 1929 5.7 million
San Francisco Hetch Hetchy Project 1923 3.4 million

 

CaPopChartAt the time of the last official consensus in 2010, California’s population was approximately 37.3 million people and could easily exceed 40 million by the 2020 consensus. Our water infrastructure (pipe systems and other hardware) desperately needs to be updated in order to meet the ever-growing demand.

The 2014 Water Bond, if passed in November 2014, could provide an $11.4 billion dollar general obligation bond to fund programs and projects to address California’s water supply issues. The bond would help to fund large-scale investments in infrastructure (water storage capacity, recycling facilities, levee improvements, flood control facilities, and water treatment plants) to help improve water supply reliability in dry times and help to store a greater amount of water when it is available. The bond will also provide funding for ecosystem restoration and habitat improvements. 

Forest Fire Preparation & Prevention

Hot temperatures and dry conditions also increase the likelihood of forest fires here in the California.  CAL FIRE is preparing for this summer by hiring hundreds of additional seasonal firefighters to be station all throughout the state. By taking steps to prevent wildfires and being prepared to respond quickly, our firefighters will be able to conserve our already scarce water resources. Just like smoky the bear told you, only you can prevent forest fires! For more information on how you can prevent & prepare to wild fires, visit ReadyForWildfire.org.

Summeripe Farmers: Preparing for Summer 2014

Our farmers have generation of experience and knowledge behind them. This knowledge and experience has given them the ability to adapt to tough situations and make the most of out of a limited supply of resources. Adapting to a limited water supply means figuring out how to efficiently use and conserve water. Jeff Bortolussi, a Summeripe farmer, said “Water conservation is foremost in our minds. Water used to not be a thought for us, but now it’s a very serious situation”.

Our farmers are taking advantage of technology to help them conserve water and use what water they do have as efficiently as possible. They are using instruments like Irrometers Tensiometers to figure out what will be the most effective use of water. Irrometers Tensiometers directly measure the amount of water in any given amount of soil and the physical force that is actually holding water in the soil.

The situation that California is in is terrible without question but we are actually pretty lucky here in the Reedley area. We have a few important factors that are working for us, not against us. We are allowed to drill new wells to reach water tables in the ground. Some farmers on the West side of the Central Valley are not allowed to drill for new wells. We are also extremely fortunate here on the East side that the Kings River feeds our water tables with good quality water. Our water tables are also relatively shallow, meaning that it is a not as expensive for our farmers to drill wells and pump the water out. Good quality water at shallow levels is great because ground water is currently the only source of water for our farmers.

Our landscape is also another positive factor for our farmers. The flat landscape allows our farmers to choose the most efficient irrigation method. They will often choose to use a drip irrigation system or use a technique called “flood” irrigation. Flood irrigation not only provides the trees with water it also provides an opportunity for the water tables to be replenished with the excess water the trees did not need. Drip irrigation uses drip lines to provide their trees with the exact amount of water needed. Drip is great for conservation because the trees get exactly what they need, but you can never use surface water (which takes from the water table) and it doesn’t replenish it like flood does. 

What can you do?

There are many ways you can help California conserve water, click on the following links for ideas:

http://wateruseitwisely.com/100-ways-to-conserve/

SaveOurH2O.org.

Click for Part 1: Building California’s Water Infrastructure, Storage, & Delivery Systems
Click for Part 2: Water Problems
Click for Part 3: Solutions, Preparing for Droughts & Mitigating Drought Impacts

Water Problems

Water Problems

Something as simple as water, a resource that we all consume has become one of the most complex issues facing the state of California. Water sustains life; for people, animals, plants, food, and even our businesses. What makes water so complex is that it plays a crucial part in the way we live, especially during the dry summers here in the Central Valley. We may not realize it, but everything from the clothes on our backs, to the price of electricity that runs our Air Conditioners in the summer heat, depends on our access to water. California is facing challenges because we are uncertain of how long our valuable water resources will sustain the demand and usage of the water that we all need. California has faced water issues before and we know that these problems are solvable. In order to solve the issues, we must first take a look and understand the problem in front of us.

Drought

A “Drought” is a weather related phenomena that can be tricky to define. A drought does not have a set of easily identifiable and straightforward terms or features like wind speed for hurricanes and tornadoes. While drought is defined as a “prolonged period of abnormally low precipitation; a shortage of water resulting from this” The features and effects of a Drought vary throughout the world. For example, what is considered a drought in Bali (6 days without rain) would not be considered a drought in Libya (annual rainfall is less than 7 inches). Over the last three years, the state of California, and the Central Valley have fallen short on rainfall and snowpack. Our average annual rainfall for the Reedley area is 11.50 inches. The total rainfall for last November through March (our wettest time of the year) was only 6.31 inches. This puts is at 3 inches short of the average during those months. As of last week, the final snow survey revealed that we had 18% of average for May 1st. This snow runoff provides a third of the water for farmland and cities. On top of an extremely dry winter, 47.5% of all water caught in our reservoirs is sent through rivers and streams to the ocean to meet state and federal environmental requirements.

Some may blame climate change, some global warming, while others claim our dry spell is due to the “Ridiculously Resilient Ridge” (a massive zone of high pressure in the atmosphere off the West Coast that acts like a brick wall, blocking Pacific winter storms from hitting California then deflecting the storms to Alaska and British Columbia). But the truth is, we don’t know the exact reason why California has experienced such dry winters. Just like the exact cause of our water shortage, we cannot accurately predict what next year will bring us. We do know that something has to be done to prepare for dry spells. The storage we have now was designed to prepare for these dry spells, and carry California’s cities and farms through times of drought.

Storage & Infrastructure

The storage facilities that we have in California are some of the best in the world. We have the infrastructure, designed over 100 years ago, to send water from Northern California all the way to Los Angeles. Two-thirds of California’s rainfall happens in the north, while two-thirds of the population and economy is in the south. We already have large reservoirs for most of the streams and rivers flowing in California. Building more of these reservoirs can contribute to solving the water shortage that we are facing but they do not solve the entire issue. The current reservoirs double as water storage, as well as flood protection for the areas surrounding them. That said they are capable of storing more water then the amount of runoff in the spring and summer.

California has one of the most impressive and intricate systems of water delivery from its reservoirs. However, part of the problem is that the infrastructure for delivering this water is quite old, and it was designed for a much smaller population. The Central Valley Project (CVP), Federally funded in 1930, is the worlds largest water storage and transport system in the world. The State Water Project (SWP) constructed some of our major reservoirs in the 1950’s and 60’s. These two Projects are both intricately connected to the Delta located near Sacramento. The Delta is the heart of our water system. All water either to the ocean, or throughout the state passes through this area. Since the completion of these two large water projects, little has been done to keep up with the demand on our water supply from California’s growing population and agricultural industry.

Regulation

A temporary pond used during the development of a new well. Growers have to be prepared when surface water isn't available.

A temporary pond used during the development of a new well. Growers have to be prepared when surface water isn’t available.

The amount of water that has been sent to the Central Valley has been cut drastically since 1992. From 1992-2009 there was a shift in priority for the use of this water. Over 3.8 million-acre feet of water from the Central Valley Project and the State Water Project has been re-prioritized away from cities & farms for environmental projects and environmental regulatory requirements. These water reductions resulted in farmers getting on average 35% of the water originally allocated to them. At the same time, they are expected to pay as if they were getting 100% of what’s allocated to them, but there is no guarantee that they will get water at all. The CVP was contracted to get 1.8 million-acre feet of water to farmers in this area. Since the steady decline in water deliveries, the Central Valley only got 630,000 acre feet in 2009.
The Endangered Species Act (ESA) has played a role in the declination of water deliveries. The Delta Smelt and the juvenile Salmon population in the Sacramento San Joaquin Delta became part of the decision to reduce water deliveries to farmers. As part of the ESA researchers caught 300 Delta Smelt near the pumps that deliver our water. In 2013 The CVP was reduced to 20% of its original allocation, and the SWP was reduced to 35%. In 2014 farmers are being told to expect 0% allocation of water from these projects. These regulatory requirements are unfortunately failing California’s environment and handcuffing California’s water systems – preventing our reservoirs from protecting from flood and providing much needed relief during drought.

The Positives

California farmers are some of the best in the world. Even though there are many challenges facing them, there has been much good that has come out of this extreme situation. New technology has been used to help them need less water, have more impact with less water, and reduce waste. For farmers to survive generation after generation, they must adapt, take care of their resources, and continue to improve on their practices. There are none better at caring for the land and developing technology than our group of Summeripe growers. We have seen them use Irrometers to measure the moisture in the ground, use drip irrigation, and have an overall sense of how important it is to take care of what they have. Luckily for us in the Reedley area, we have a good water table below us to get us through a time where we don’t get surface water. We are praying for a wet winter, and for policies that will benefit the urban populations as well as the farmers who love producing the best food in the world.

Click for Part 1: Building California’s Water Infrastructure, Storage, & Delivery Systems
Click for Part 2: Water Problems
Click for Part 3: Solutions, Preparing for Droughts & Mitigating Drought Impacts