Sparkling Summeripe Nectarini
Serves 2
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.
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
187 calories
27 g
0 g
2 g
3 g
1 g
261 g
23 g
6 g
0 g
0 g
Nutrition Facts
Serving Size
261g
Servings
2
Amount Per Serving
Calories 187
Calories from Fat 20
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 23mg
1%
Total Carbohydrates 27g
9%
Dietary Fiber 12g
47%
Sugars 6g
Protein 3g
Vitamin A
26%
Vitamin C
32%
Calcium
55%
Iron
196%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Sparkling Summeripe Nectarini
  1. 1 very ripe Summeripe Nectarine, sliced
  2. 2 oz Gin
  3. 2 oz Thyme infused simple syrup
  4. 1 oz fresh lime juice
  5. 2 Thyme sprigs for garnish
  6. Splash of sparkling water
  7. Splash of St. Germain
  8. 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!
For Thyme Infused Simple Syrup
  1. 2 cups sugar
  2. 2 cups water
  3. Handful of Fresh Thyme Sprigs
Instructions
  1. In a small sauce pan, dissolve sugar into water over low heat, stirring occasionally
  2. Once sugar is completely dissolved, remove from heat and add handful of fresh thyme sprigs
  3. Place liquid into a jar with a lid and cool in the refrigerator for at least 2-3 hours, cooling overnight is best
  4. Strain and toss the thyme
  5. The thyme infused simple syrup can be stored in a jar with a lid for 1-2 months in the refrigerator
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calories
187
fat
2g
protein
3g
carbs
27g
more
Mountain View Fruit https://www.mvfruit.com/
Sweet & Savory Grilled Summeripe Stonefruit Kabobs
Serves 4
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?
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
231 calories
11 g
24 g
17 g
8 g
5 g
131 g
683 g
9 g
0 g
12 g
Nutrition Facts
Serving Size
131g
Servings
4
Amount Per Serving
Calories 231
Calories from Fat 153
% Daily Value *
Total Fat 17g
26%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 24mg
8%
Sodium 683mg
28%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
5%
Sugars 9g
Protein 8g
Vitamin A
5%
Vitamin C
7%
Calcium
1%
Iron
4%
* 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 Summeripe Yellow Peaches, sliced
  2. 1 Summeripe Yellow Nectarines, sliced
  3. 12 slices thinly sliced prosciutto, cut in half lengthwise*
  4. 1/3 cup dark balsamic vinegar (See Notes)
  5. 2 tablespoons olive oil
  6. 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!!
To reduce balsamic vinegar
  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. Store reduced balsamic vinegar in a bottle or jar for up to 6 months.
  2. *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.
  3. Serve with the Summeripe Peach Prohibition for the ultimate summertime BBQ appetizer!
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calories
231
fat
17g
protein
8g
carbs
11g
more
Mountain View Fruit https://www.mvfruit.com/
Summeripe "Peach Prohibition"
Serves 2
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.
Print
Total Time
5 min
Total Time
5 min
233 calories
23 g
0 g
1 g
2 g
0 g
362 g
13 g
17 g
0 g
0 g
Nutrition Facts
Serving Size
362g
Servings
2
Amount Per Serving
Calories 233
Calories from Fat 5
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 13mg
1%
Total Carbohydrates 23g
8%
Dietary Fiber 4g
16%
Sugars 17g
Protein 2g
Vitamin A
11%
Vitamin C
20%
Calcium
12%
Iron
25%
* 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. 2 very ripe Summeripe Peaches, pitted & sliced
  2. 4 oz Bourbon (We used Maker's Mark)
  3. 2 oz Lime Juice
  4. 2 Tablespoons Basil leaves, chopped
  5. 2 Teaspoons Sugar
  6. Handful of ice or shaking, few cubes for drinks
  7. 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
  1. Make the Summeripe "Peach Prohibition" family friendly by removing the bourbon and adding sparkling water after shaking
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calories
233
fat
1g
protein
2g
carbs
23g
more
Mountain View Fruit https://www.mvfruit.com/

 

Summeripe Peach Smoothie
Serves 2
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.
Print
Cook Time
5 min
Cook Time
5 min
248 calories
56 g
8 g
3 g
4 g
1 g
405 g
40 g
47 g
0 g
1 g
Nutrition Facts
Serving Size
405g
Servings
2
Amount Per Serving
Calories 248
Calories from Fat 25
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 40mg
2%
Total Carbohydrates 56g
19%
Dietary Fiber 4g
16%
Sugars 47g
Protein 4g
Vitamin A
12%
Vitamin C
26%
Calcium
10%
Iron
4%
* 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. 2 Summeripe Peaches, sliced & frozen
  2. 1 Banana, frozen
  3. 1 cup Pomegranate Juice (may substitute Apple or Orange juice)
  4. 1/2 cup Plain Greek Yogurt
  5. 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
  1. 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.
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calories
248
fat
3g
protein
4g
carbs
56g
more
Mountain View Fruit https://www.mvfruit.com/
Grilled Summeripe Peaches
Simple, elegant, delicious. This recipe is the golden standard for grilling delicious Summeripe Peaches!
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Total Time
15 min
Total Time
15 min
60 calories
14 g
0 g
1 g
1 g
0 g
147 g
0 g
12 g
0 g
0 g
Nutrition Facts
Serving Size
147g
Amount Per Serving
Calories 60
Calories from Fat 6
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
9%
Sugars 12g
Protein 1g
Vitamin A
10%
Vitamin C
16%
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. Summeripe Yellow Peaches
  2. 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
  1. Serve alongside ice cream for a great summer time dessert
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calories
60
fat
1g
protein
1g
carbs
14g
more
Mountain View Fruit https://www.mvfruit.com/
Summeripe Peach BBQ Sauce
Yields 2
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!
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
234 calories
59 g
0 g
1 g
3 g
0 g
253 g
2703 g
49 g
0 g
0 g
Nutrition Facts
Serving Size
253g
Yields
2
Amount Per Serving
Calories 234
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2703mg
113%
Total Carbohydrates 59g
20%
Dietary Fiber 3g
12%
Sugars 49g
Protein 3g
Vitamin A
23%
Vitamin C
29%
Calcium
8%
Iron
11%
* 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. 2 very ripe Summeripe Peaches, skinned and sliced
  2. 1/4 c Sun Dried Tomato Ketchup
  3. 5 Garlic Cloves, pressed or minced
  4. 2 tablespoons Apple Cider Vinegar
  5. 2 tablespoons Molasses
  6. 2 tablespoon Honey
  7. 2 teaspoons Kosher Salt
  8. 1 teaspoon Cracked Pepper
  9. Dash of crushed Red Peppers
  10. 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
  1. 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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calories
234
fat
1g
protein
3g
carbs
59g
more
Mountain View Fruit https://www.mvfruit.com/
Summeripe Nectarine and Prosciutto Flatbread
Serves 4
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!
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
218 calories
12 g
22 g
16 g
7 g
4 g
128 g
630 g
9 g
0 g
10 g
Nutrition Facts
Serving Size
128g
Servings
4
Amount Per Serving
Calories 218
Calories from Fat 140
% Daily Value *
Total Fat 16g
24%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 22mg
7%
Sodium 630mg
26%
Total Carbohydrates 12g
4%
Dietary Fiber 1g
5%
Sugars 9g
Protein 7g
Vitamin A
7%
Vitamin C
6%
Calcium
5%
Iron
4%
* 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. 2 Summeripe Yellow Nectarines, skinned, pitted, and thinly sliced (may substitute Summeripe Peaches)
  2. 3 ounces (8-10 slices) thinly sliced prosciutto, cut into strips
  3. 1/3 cup dark balsamic vinegar
  4. 4 tablespoons spreadable goat cheese
  5. 2 heaping handfuls of fresh basil, torn
  6. 2 tablespoons olive oil
  7. 1-8.8 ounce package of flatbread/2 per package
  8. 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
  1. 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!
beta
calories
218
fat
16g
protein
7g
carbs
12g
more
Mountain View Fruit https://www.mvfruit.com/

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
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calories
32
fat
0g
protein
1g
carbs
8g
more
Adapted from Produce for Kids
Mountain View Fruit https://www.mvfruit.com/

Cosmic Fruit Wrap

Cosmic Fruit Wrap
Serves 8
Kids will love this unique and fruity breakfast that’s perfect for busy school mornings and can be eaten (mostly) with their hands!
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
412 calories
42 g
0 g
24 g
12 g
3 g
118 g
179 g
11 g
0 g
19 g
Nutrition Facts
Serving Size
118g
Servings
8
Amount Per Serving
Calories 412
Calories from Fat 201
% Daily Value *
Total Fat 24g
36%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 0mg
0%
Sodium 179mg
7%
Total Carbohydrates 42g
14%
Dietary Fiber 6g
25%
Sugars 11g
Protein 12g
Vitamin A
1%
Vitamin C
18%
Calcium
14%
Iron
17%
* 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. 4 whole wheat tortillas
  2. 1⁄4 cup nut butter
  3. 1⁄2 cup pineapple (chopped)
  4. 1 cup Well-Pict®strawberries (sliced)
  5. 1 Summeripe®nectarine (pitted, sliced)
  6. 1⁄2 cup grapes (sliced)
  7. 1 cup granola
  8. 4 tsp. honey (or to taste)
Instructions
  1. 1. Preheat oven to 350°F.
  2. 2. Place tortillas on baking sheet and warm in oven for 5 minutes. Remove from oven.
  3. 3. Spread nut butter on each tortilla and top with pineapple, strawberries, nectarine, grapes and granola. Drizzle with honey, if desired.
  4. 4. Roll up and cut in half.
Notes
  1. Serve with Roasted Potatoes & a glass of water
Adapted from Produce for Kids
beta
calories
412
fat
24g
protein
12g
carbs
42g
more
Adapted from Produce for Kids
Mountain View Fruit https://www.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