“It’s frigging cold!” I used to laugh it at my neighbors who complained about the cold in in Texas. We’ve had above-average temperatures this year. Fifty degrees is not cold folks. Today? “It’s frigging cold!”
We’ve haven’t gotten above freezing for the last couple of weeks. The high temperatures are only projected to drop for the next few days. The forecast calls for a possible three inches of snow over the weekend and more later in the week. Much of the country is in the deep freeze so we’re not alone. It just doesn’t happen here often, so this is a major “weather event” for us. There was a 133 car pile-up on I-35 yesterday with six fatalities and 80-plus people sent to the hospital…
Opal’s Farm has come to a bit of a stopping point in our late winter planting because of the weather. It didn’t stop the Tarrant Regional Water District though. The started on the infrastructure for our new pump and irrigation this week and are almost finished. I’ve been doing the “Happy Dance” all week. TRWD is so good to Opal’s Farm. The best way I know to show them gratitude is to grow lots of food for our neighbors. TRWD has always believed in Opal’s Farm’s mission and their support has been invaluable.
Please keep us in your prayers as we go through this week and freezing temperatures. We planted all our onions (around 6,000 of them!) in the week before we knew about this coming in. Onions are hearty plants but so many freezing days in a row will inevitably hurt some of them.
I was once asked what our “Plan B” was in the event of a flood or other disaster. It’s simple – we replant! The farm is a great example of what to do in life – replant. Life throws out some hard lessons. Sometimes you just have to replant and go on from there…
I know this has been a tough year on everyone. If you are able, please consider a donation to Opal’s Farm today. You can donate securely at www.unityunlimited.org/opalsfarm.
Stay warm out there folks…
One of the Core Values of Opal’s Farm is the practice of regenerative urban farming. We take the role of stewards of the land and resources we’ve been granted very seriously. From the outset we were determined to farm organically and recycle as much as possible to build our soil health and limit waste. One of the ways we practice that is composting.
According to the United States Department of Agriculture (USDA), food waste is between thirty and forty percent of the nation’s food supply. Research shows that the average American ends up throwing away $53.81 worth of spoiled food a week from their fridge, or $2,798 every year (Could you use almost $3,00 extra?) – and that doesn’t include commercial and restaurant waste (the restaurant industry estimates food waste related costs to be $162 billion a year).
What happens to all that waste? Not only is it a major contributor to food insecurity – it ends up in local landfills where it generates 1.3 pounds of methane emissions for every pound of wasted produce. Landfills are responsible for almost 15 percent of the country’s methane emissions and organic matter makes up the largest percentage of total landfill mass (22 percent).
Landfill space isn’t an abstract “someone else’s” problem. The City of Fort Worth’s landfill is filling to quickly. Although designed to last another fifty years, increased population and throwing out recyclable items has shortened landfill life to less than half of that. A new landfill is a major infrastructure investment that will surely affect every citizen’s pocketbook.
Opal’s Farm applauds the efforts like the City’s Residential Food Scrap Composting Pilot Program. It addresses individual residences. Efforts are also being made through the Code Compliance Department and the Blue Zones Project Fort Worth to gain commercial participation.
The Environmental Protection Agency reports that only 5 percent of food waste gets composted, which means 95 percent doesn’t…
Opal’s Farm uses 100% of organic waste created on the Farm. We started a compost program last year at the farm. Unsalable produce, hay donated by the Tarrant Regional Water District, and goat manure from Latte-Da-Dairies got us started. Grass, weeds, and plant refuse from the previous growing season was added. In Fall of last year, J. Davis Tree Company began bringing their wood chips by the truckload – much of already composted. The original compost pile has yielded approximately 20 yards (2 dump trucks) of rich composted soil for bed/soil development.
This year we added food scraps from the Culinary School of Fort Worth (thanks to Lauren at the Tarrant Area Food Bank Learning Garden for the hook-up!). A couple of months later, Blue Zones Fort Worth introduced us to Elrod’s Cost Plus Supermarket at 1524 NW 25th Street. Each Monday, the Produce Manager, Angelica, provides us with the unsaleable produce from the weekend. We’re averaging about 200 pounds per week from there.
We began picking up the culled produce from Foodland on 1212 Ayers Avenue a couple of weeks later. We consistently add 200-400 pounds of food waste that would have gone to the landfill. Moreover, all the produce boxes are broken down and recycled to lay beneath the woodchips we spread on our walkways. It’s an excellent form of natural weed control.
The result is a dark, rich compost that is added to the soil to build soil health and increase the yields from our tasty, locally grown produce. It’s a win-win for us, for the stores, and for our community.
We Can Do More
We give a huge shout out to Elrod’s and to Foodland for their excellent corporate citizenship. Other grocery chains have chosen to waste their produce rather than recycle it to local urban farms. We understand the lability concerns they have expressed but cannot understand to unwillingness to compost: a way of improving soil health and local crop yields.
Composting is not only beneficial for local urban farms and the municipal landfill. Composting can also provide jobs in our local economy. Someone must pick up the compost and take it to where it will be recycled. The more stores and restaurants that join the recycling effort would expand the pick-up route.
Currently, we can only do our pick-ups one day a week. We’re constrained by time and lack of staff at the farm to pick up all that available. Imagine if part of the training and hiring at Opal’s Farm was composting, pick-up, and delivery to Opal’s, other farms, or to Silver Creek Materials (the local composting firm and one of our vendors). It’d sure be cheaper than new landfill infrastructure (Did that get your attention Mayor Price?). You can urge your local Councilmembers to take a hard look at this. Innovation makes Fort Worth…
It takes money to implement such a program. ReFed, “a multi-stakeholder nonprofit, powered by an influential network of the nation’s leading business, nonprofit, foundation, and government leaders committed to reducing U.S. food waste” ( https://www.refed.com/about ), has laid out an excellent Roadmap to Reduce U.S. Food Waste. It can be done. Something to think about…
Today is a very important day — the first ever International Day of Awareness of Food Loss and Waste! “Globally, around 14 percent of food produced is lost between harvest and retail” … “When food is lost or wasted, all the resources that were used to produce this food – including water, land, energy, labour and capital – go to waste.” In the United States, 30-40% of the food supply goes to waste, while millions of people remain food insecure. (from our friends at http://www.thefarmlinkproject.org)
We combat food waste every day at Opal’s Farm. Nothing leaves our farm unless it’s the man-made trash we collect from the Trinity River (and what the wind blows in!). Everything is either sold, donated, or composted. We collect food that would normally be thrown away from outside sources to build our compost, increase crop yields, and feed more community members.
What we do to combat waste may seem insignificant, but when it’s combined with what you do and what you do and what you do, it begins to affect overall food waste. On this first ever International Day of Awareness of Food Loss and Waste, we ask you to join the fight. We can all make a difference!
Will it be this?
Our prayers go out for all affected by the brutal wildfires in California and Oregon. Stacy Harwood, our Volunteer Coordinator has family near the Oregon fires. Friday was spent following up on Fire Level Alerts and a lot of prayer. Please keep her family and all of the others in prayer.