Issue link: https://www.epageflip.net/i/81263
Agricultureranch farm tree growth, management The University of California Cooperative Extension (UCCE) fruit and nut advisors, specialists and University of California, Davis (UCD) Plant Sciences faculty will present a two-week course Feb. 25- March 7, at the UC Davis Con- ference Center. This course covers the fundamentals of tree biology essential to making sound orchard management and busi- ness decisions, with a combination of lectures, hands-on exercises, and field demonstrations. The team of expert instructors, led by Ted DeJong, UCCE specialist and UCD professor of plant physiology, are experts in fruit and nut tree production with over 100 years of combined experience. In the first week participants will gather each morning at the UC Davis Conference Center for a mix of lectures, hands-on exercises and field demonstrations. The week will begin with presentations on the basics of how trees work‚ and the climatic and soil conditions ideal for growing tree fruit and nut crops. As the week progresses, we will cover a range of topics including how trees use water and nutrients, root growth and fruit development. Essential aspects of management are included in discussions of irrigation and fertilization sched- uling, measuring fruit quality and harvest indices. This extension course is intended for growers, commu- course. For more information, call (530) 752-4354, send an email to fruitandnuteducation@ucdavis.edu or visit http://fruitandnuteducation.ucdavis.edu. Principles of fruit and nut Anselmo Vineyard in Innwood & Woman member Lorna Knedler with husband Car- roll has Shasta Daisy Vine- yard on Forward Road in Manton. She reported they lost about 500 acres of tim- ber ground in the Ponderosa Fire. With all the smoke they have lost the wine- grapes for the year. They also lost about a mile of fence. Thankfully they did- n't lose their home like their neighbor, cattle rancher Hank Pritchard. Tehama County Cattle- The road closures were still in place in the Manton vineyard areas, but the smoke had lifted when Irene Fuller and I visited Ansel- mo Vineyard in Innwood off of Highway 44 for lunch. nity college students, university students, and professionals working in tree fruit and nut production. Attendees will receive a certificate after completing the The history about the ranch is from the brochures I picked up. Courtesy photo "In the 1800s, the Cali- fornia Gold rush and new Pacific Northwest Railroad brought many settlers to the Inwood Valley. Among them was Sylvester and Harriet Langdon, who in 1853 founded a ranch on 4,000 acres of rich, virgin land. Although he passed away only four years later, Langdon's tomb- stone still remains near ranch head- quarters today. They were, according to the Boston Globe, killed on July 3, 1857 by a grizzly bear. was purchased by George Sheridan, "The ranch who dug by hand the irriga- tion canal in the south fork of Bear Creek, which runs through the property. "President McKinley signed the original deed for the water rights and Sheri- dan Ranch was divided into parcels and sold, with Sheri- dan retaining 1,700 acres. "Since Sheridan, there have been several owners, including Marilyn Goggin, who purchased the property in 1977, renamed it Inwood Ranch and Vineyard, and planted the original ten acres of merlot grapes." In 2005, Reverge Ansel- mo purchased the 1580 acre property and brought the ranch back to life as Seven Hills Land & Cattle Com- pany. Anselmo planted over 200 acres of hay and oats, added acreage to the red- soiled vineyard, brought in cattle to graze the pastures, added a winery, restaurant, The view at Anselmo Vineyard when we enjoyed lunch on the balcony.The Angus cattle were grazing beyond the event tent and pavilion. chapel, live music perfor- mances, weddings and anniversaries are celebrated in the special areas. is then aged, cut and pack- aged by a nearby USDA inspected facility." Anselmo purchased the neighboring 670 acre Bear Creek Ranch, and there are irri- gated pastures bordering Bear Creek for the cat- tle. Jean Barton rant. We enjoyed having lunch on the balcony under a large fig tree, overlooking the pasture where we could watch Angus cows and calves grazing. Water foun- tains and streams splashed with cooling sounds, and the flower beds were color- ful. The ranch grazes an aver- age 200 head of cattle year round, bales over 200 tons of hay and produces 2000 cases of wine. In 2009, the old ranch house became a tasting room and restau- On entering the ranch headquarters, the principal vegetable garden is to the left surrounded by rows of flowering zinnias of many colors. The butterflies, hum- mingbirds and I enjoyed the hundreds of colorful zin- nias. Anselmo Vineyards will participate in the 3rd annual Beef 'n Brew on Sept. 15. They will be serving beef samples from their menu. We have 31 different selections of Beef Appetiz- ers this year and 55 craft beers. Presale tickets are $15, available at The Loft, Plum Crazy, The Gold Exchange and brownpa- pertickets.com. The vineyard is planted on 15 acres between the restaurant area and the chapel on the top of knoll. They strive to provide the kitchen with as much "pasture to plate" produc- tion as possible. On the menu beef items actually raised and finished on the ranch are labeled "ranch reserve." "Weaned on the hoof, our free-range cattle are grass-fed to maturity, then grain finished on the finest natural feeds. In keeping with our commitment to local communities, our beef The Gold Exchange is hosting Don Francisco‚s Pronto Market serving Pica- dillo De Rez, music by The Reflections, and the craft beers are from Etna Brew- ing with Old Grind Porter, Ale, Blackberry Blond. Red Bluff Interiors is hosting Kent‚s Meats of Redding with Marinated Tri-Tip Sliders and Alaskan Brewery IPA and Pale Ale. Prairie Rose Boutique is serving Dried Beef Cheese Balls and New Belgium Brewery Red Hoptober and Ranger IPA. Montana Morrison Art Gallery is serving Meatballs Marinara, music by the North Fork band, and Lagu- nitas Brewery craft beers IPA, Seasonal (Daytime Fractional). ate Health Center, Straw- berry Weber is serving Tri- Tip Wraps. Compassion- California standard for navel oranges navel orange will hit the market this season, thanks to seven years of consumer research that has resulted in the all- new California Stan- dard. A tastier California a solution that will ben- efit the grower and the consumer. The Califor- nia Standard is that solution." The California Stan- dard is the new standard by which all California navels will be measured, in an effort to ensure a better navel orange eat- ing experience and bet- ter sales results. Previously, Califor- Courtesy photo nia navels were required to meet a ratio measure- ment, which the indus- try has now shown to be an ineffective predictor of eating quality. The new California Standard instead measures the balance between sweet- ness and acidity, which is a superior indicator of sweetness and taste. Through field testing, it is anticipated that The California Standard will significantly improve eating quality and sales, without impacting avail- Jared Weaver, field supervisor for Orange Cove- Sanger Citrus, conducts a field test in a grove in Orange Cove to determine if the navel orange meets the new California Standard requirement for sweetness. ability. "We realized that we needed to strengthen our position in the market- place and pay as much attention to the inside of the fruit as we have to the outside," said Joel Nelsen, president of California Citrus Mutu- al. "We, as an industry, took it upon ourselves to do the research, and find The California Stan- dard is the result of con- sumer research conduct- ed by California Citrus Mutual, the California Citrus Research Board, the University of Cali- fornia and USDA/Agri- cultural Research Ser- vice. The taste studies concluded that brix minus acid is a better predictor of flavor than the previous sugar-to- acid ratios. The new Standard was recommended by the California Citrus Mutual, supported by the citrus industry and ultimately adopted into regulation by the Cali- fornia Department of Food and Agriculture. The consumer-based research documented several key points that led to the development and adoption of The California Standard. "With The California Standard we can deliver good fruit at the first delivery, to shorten the repurchase cycle and improve sales," Nelsen said "It's all about better Over 25 years of experience The North State's premier supplier of stoves STOVE JUNCTION COMPLETE AUTO REPAIR Tony & Carmen Kelley 22679 Moran Road Corning, Ca 96021 530-824-2195 Fax: 530-824-0748 recommened 30K, 60K, 90K SERVICES AT LOWER PRICES All makes and models. We perform dealer Smog Check starting at$ Pass or FREE retest 527-9841 • 195 S. Main St. (most cars and pick-ups) 2595 + cert. It's HOT now! But don't get left out in the 5A>6! 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Dolling Insurance is hosting Red Bluff Elks Lodge serving beef brisket — dry rubbed and hickory smoked with a Paradise Pepper Sauce Glaze, and Sierra Nevada craft beers Pale Ale and Porter. Saturday, September 1, 2012 – Daily News 5A TJ's Antiques and Fine Art is serving Whiskey Beef, and Eel River IPA and Blonde Ale. Dominick's Civil Engineering is serving a secret beef recipe with Deschutes Mirror Pond and Black Butte Porter. This is an adult event with all the craft beers, since we are not serving lemon- ade, soda pop or wine. More Downtown Red Bluff busi- nesses with their craft beers and beef appetizers will be mentioned next week. Jean Barton can be reached at jbarton2013@gmail.com. The