Phoenix Cold Snap Is Over, But What Are the Repercussions for Local Farmers and the Restaurants Who Buy From Them?
|Courtesy of Maya Dailey|
|Maya Dailey of Maya's Farm|
She says, "We know we'll have to rip out and replant the golden beets," but she's concerned about Phoenix's fluctuating temperatures. When it goes up to 70 degrees, then drops back down to freezing and swings back up again, Mother Nature sends mixed signals to the plants (grow, don't grow, grow), which leads to premature flowering and stunted growth.
McClendon echoes her concerns. "We started re-planting yesterday," he says, "and we hope to get back in the ring, but seeds take 90 days to germinate and soon after, we're into 100-degree temperatures."
But Dailey sees a silver lining in the freeze, pointing out that it knocked the bug population back and down. "Mother Nature kicked us in the butt financially but protected us another way," she says.
Dave Jordan (aka Dave the Eggman) of Two Wash Ranch has had his fair share of problems with the freezing temperatures as well. Although his kale, chard, garlic and turnips survived, he lost several thousand dollars in glacier lettuce, the frosty-looking succulent that was such a hit at the St. Francis booth at Devoured last year.