We were fortunate to have the chance to speak with Emma Torbert from Cloverleaf Farm to hear about the unique structure they have and the sustainable practices that they use. Emma got her masters in Horticulture from UCD and worked for the Agricultural Sustainability Institute at UC Davis for seven years. Cloverleaf is an 8-acre organic orchard and farm outside of Davis, California on the Collins Farm that specializes in peaches, nectarines, apricots, figs, berries, and vegetables. The Cloverleaf follows regenerative principles including no-till, rotational grazing, and cover-cropping. The farm is co-owned by Emma Torbert, Katie Fyhrie, Kaitlin Oki, Yurytzy Sanchez, Neil Singh, Tess Kremer, and Kyle Chambers; who all manage the farm together in a cooperative and consensus-based fashion. You can find The Cloverleaf Farm’s produce at the Sacramento Farmers Market on Sundays and at various grocery stores in Davis, Sacramento, and the Bay Area.
Cloverleaf seems to break the mold of what a traditional farm functions like. Traditionally farms are passed down generationally within families, but all of your farmers come from diverse backgrounds, how did that model get started at Cloverleaf?
“We started out a group of four women and then the farm passed through a number of different partners. As different people were leaving we were realizing that for the sake of future transitions and the longevity of the farm operation a worker-owned cooperative farm would be best, although we are currently still structured as a partnership. There are currently seven partners right now.”
“We’ve been working with the California Center for Co-op Development for the last four years trying to figure out a way that everybody can own equal equity in the farm. 2014 was the first time that we started profit sharing and equity sharing. The equity sharing is not yet equal but that is what we are working with the CCCD on.”
“One of our core principles in our vision statement is working as a team. An important thing in thinking about farm management for us is recognizing everybody’s different skills and working together without an established hierarchical structure. We rotate who gets to be the crew leader every couple of weeks, so they are essentially the boss for those two weeks, which means everyone gets a chance to step into a leadership role.”
How do you limit your greenhouse emissions?
“In terms of limiting our carbon footprint, we do a number of things. In terms of the transportation of our food, we try to deliver as locally as possible. We purposefully choose markets that are closer and do not take our products further than the bay area. We are always making the decision to try to sell closer to home.”
“As for what happens in the field, all of our vegetables get grown no-till. Our orchards and all of our annual crops are no-till, which means that we don’t use a tractor very often at all. In doing that we use less fossil fuel. We’ve also put solar panels around the farm, and can’t wait until we can add more.”
“Something else that really contributes to greenhouse gas emissions is water use. We use moisture sensors so that we use as little water as possible. We tread that fine line of watering as little as possible without stunting the growth of the trees in our orchards.”
What are your pest management practices?
“We are an organic farm so we don’t spray any pesticides while the fruit is on the trees. We do use pheromone sprays, which disrupt the mating cycles of a lot of stone fruit pests. We put out raptor perches and owl boxes. The main pests that we have trouble with are ground squirrels and gophers.”
How do you try to limit your food waste?
We’ve been trying lots of different things for many years and I feel like this year it’s all coming together, we have very little food waste coming from our farm right now. Our compost pile is pretty tiny right now considering the size of our farm.
“We have an Ugly Fruit club, which allows people to buy our third-grade fruit at a discounted price. We also create a lot of value-added products like jams and dried fruit, which allows us to still sell our less aesthetic fruit instead of wasting it.”
“Something else that we do is donate to the food bank, especially this year when we’re worried about our community being food insecure.”
Co-op Owner and Shopper Tips for Plastic Free July!
The availability of bulk products at the Coop determines how well I am able to keep plastics to a minimum. Before the covid-19 restrictions, I brought jars, metal bowls with lids, and homemade fabric bags to get all of my herbs, spices, vinegar, beans, grains, oats, flours, nuts, peanut butter, almond butter, tofu, produce (including salad greens and mushrooms), dish soap, shampoo, and more. As I patiently await the return of these items, there are a number of things I can still do in my effort to keep my plastic consumption down.
Many people may think it is time-consuming and even daunting to say no to plastic, but its really just like any habit change – a little challenging at first, but quick and easy once you get some experience.
- Buy in glass: milk, ketchup, mustard, salsa, yogurt, olives, herbs, and spices, etc. This may mean branching out from favorite brands.
- Purchase nut/oat milks in cartons, not plastic or tetrapaks. The empty cartons can go in the city compost (remove plastic spout first), and are good containers for messy or smelly compost items, possibly stored in your freezer until garbage day.
- Make your own iced tea.
- If you drink seltzer water, consider investing in a Soda Stream.
- Make your own yogurt – easy and kind of magical
- Put those fruits and vegetables loose right in your cart. The clerks at the Coop are very respectful of your produce, and you’re going to wash it before eating anyway.
- If you must put produce in a bag (beans, mushrooms, etc.) use a paper or waxed bag. If the bag is not in good enough shape to reuse afterward, you can put it in your compost bin.
- Store leftovers in jars. A couple of corn cobs fit well in a half-gallon mason jar, which can be stored on its side in the refrigerator.
- Use bar soap, unwrapped, or wrapped in paper that you can recycle or compost.
- Consider toothpaste sold in aluminum tubes.
- Get dish and laundry detergents in cardboard boxes that can be recycled.
- To treat stains on clothing, consider a bar of Fels Naptha, or other stain treatment products available in bar form, packaged in paper.
- If you didn’t bring your shopping bags, put everything back in the cart and unload it into your trunk, where hopefully you have your bags and can use those, but if not, tough it out and deal with all of the items when you get home.
- If you order take-out food from a restaurant, tell them you do not want utensils, napkins, packets of soy sauce, etc.
- At the Farmer’s Market, bring your own bags and juggle the produce into it, you don’t need a plastic bag for that one minute from the scale into your bag. You can also bring your plastic clamshells to reuse.
- Do you really need a plastic liner in your trash can? If you’re composting the wet food waste, probably not. Use the inevitable pouches so many foods come in to throw the occasional gross stuff out.
Reduce food waste and unnecessary packaging while saving bucks!
Why Buy Bulk?
Bulk buying is a great option for reducing waste and saving money.
When buying in bulk you also have more flexibility in the amounts that you purchase, this way you can get exactly what you need and avoid getting excess.
For example if a recipe calls for an ingredient that you know you won’t be using again anytime soon you can buy a small amount of that item in bulk as opposed to buying the typical packaged amount.
This way your ingredients will always be fresher too because you are buying as you need.
Alternatively bulk buying can be used to buy large amounts of an item to store at home for later use. This is a great option for dried goods like beans and grains because they store well and are much more affordable when purchased in bulk.
Whether you have a family to feed or are living with just one or two people, batch cooking is for you!
Batch cooking helps to make cooking less of a chore while also keeping your health on track by having home cooked meals prepared and ready to go.
When batch cooking you want to double or even triple your recipes in order to have leftovers to put in the fridge or freezer. Instead of cooking every night you can batch cook once or twice a week.
For example, you can cook up a big batch of quinoa and then use it in stir-frys, salads, soups, and grain bowls.
It’s important to keep in mind all food groups when batch cooking! Make sure to have a balance of protein, grains, fruits and veggies in every meal for optimum health.
How to Meal Prep:
Batch cooking and meal prepping go hand in hand.
Once you’ve batch cooked ingredients you can then come up with different recipes to use them in and prepare meals ahead of time.
Meal prepping is an investment that takes time while you’re doing it, but pays off immensely in convenience when you can grab a healthy home cooked meal to-go!