A sustainable approach to farming

By Heather Murtagh~The Daily Journal

Along an unlit road in Pescadero, a simple wooden sign adorns a gate — the gateway to wonderful edible adornments.

Founded in 1980 by Larry Jacobs and Sandra Belin, Jacobs Farm uses sustainable practices still being updated today. Their efforts were recently recognized by the Ecological Farming Association which named them Stewards of Sustainable Agriculture for 2009. Although few will venture into the beautiful plains, many will likely, albeit possibly unknowingly, encounter the fresh herbs and edible florals grown on these local grounds.

Jacobs and Belin began work in Pescadero as a small family farm specializing in organic herbs, which were then sold to restaurants in San Francisco, said spokeswoman Marina Pace.

“They never do things the easy way,” said California Production Manager Brendan Miele.

Larry Jacobs and Sandra Belin began work in Pescadero as a small family farm specializing in organic herbs, which were then sold to restaurants in San Francisco. Now their 300-acre property boast 15 acres in production as part of a larger seven-farm network in San Mateo and Santa Cruz counties.

A reaction to pesticides led Jacobs to experiment with organic farming methods. Today, the sprawling acres of what began as a small family farm are filled with vibrant green fields, wonderful culinary-inspiring smells and a continued effort to improve upon the methods they use.

Even harvesting boxes have improved. At one point, wax-lined boxes were used a number of times before falling apart and then disposed. The wax meant the boxes couldn’t be recycled. Now, plastic cartons can be used for up to nine years, said Miele.

The 300-acre property boasts 15 acres in production as part of a larger seven-farm network in San Mateo and Santa Cruz counties. Trees line the “unused” area of the farm. Jacobs and Belin planted and nurtured most of the trees personally while creating a habitat suitable for organic farming.

All the work comes into play when creating a working organic farm. A plant like hemlock could be considered a weed in the middle of a crop. But lining a nearby creek makes the plant a home to ladybugs — a good insect.

“As much as we can, we utilize natural functions to act for us,” said a laughing Miele, who added that might seem lazy but it’s good for both the environment and business.

Today, the farm grows more than 60 different culinary herbs and edible flowers which can be found in supermarkets and have turned up in as far away as Iceland.

Nature can also work against the farm’s efforts. Recent rainfall decreases left the farm, which relies on an on-site pond for its drip irrigation system, to cut back and stop growing on one field.

Success allowed the couple to travel south in 1985. It was while visiting Mexico that they realized farmers were struggling. They all brought the same product to market, driving down prices and making it harder to support a family on the earnings. What they saw inspired a cooperative venture now known as Del Cabo. Belin and Jacobs helped teach organic farming methods to create a farming collective in Baja, Calif. which now benefits 400 families. Del Cabo’s cherry tomato and other tomato varieties are available year round. The farm also produces basil and seasonal fruits and vegetables.

Organic farming grew in demand since Jacobs and Belin began tending to their small family farm in 1980. Congress passed the Organic Foods Production Act in 1990 requiring the Department of Agriculture to develop national standards for organic agricultural products. The National Organic Program, the federal regulatory guidelines for organic food became law in October 2002.

Sales of organic food and beverages were $1 billion in 1990 and since rose to an estimated $20 billion in 2007, according to the Organic Trade Association. As of April 2008, organic food accounted for 1 percent to 2 percent of worldwide food sales.