Blending Oil and Water for Wildlife Habitat

Jim and Andrea Mayer live and farm on 20 acres located south of Woodland near Willow Slough where they produce organic olive oil, hand-crafted from a blend of mostly Tuscan olive tree varieties.  Their olive oil called Frate Sole, translates from Italian to Brother Sun, a phrase used in a canticle written by St. Francis of Assisi that describes the attributes of nature in family terms. St. Francis’ deep appreciation and respect for plants, animals and natural resources is shared and demonstrated by the Mayers, and is a fundamental part of their business plan.

Jim and Andrea selected Yolo County as the place to live, farm and raise a family largely because of its reputation for being a region with innovative farmers dedicated to preserving and sustaining both agriculture and wildlife habitat. It was for similar reasons that Jim Mayer became involved with the Yolo County Resource Conservation District, where he has served for several years on the board of directors, and is currently Vice Chair. Jim’s background, training and work in environmental journalism and public policy administration are important assets to the YCRCD board.

All farming operations, regardless of size and crop type can face challenges imposed by topography, soil composition, water delivery, drainage, flood risk, and competition from invasive species and potential pests. In Jim Mayer’s case, his farmland had previously been fallow and infested with noxious weeds such as yellow star thistle. Additionally, the northeast low-lying portion of the property hosts silty, clay-alkaline soil formed over time by the annual pattern of flooding and ponding after winter storms, leaving that ground unsuitable for crop production.

To address these issues, the Mayers worked on their own to grade the property and create elevated areas to protect their home site, barn and orchards from seasonal flooding, and to direct runoff  towards an informal pond in the flood-prone northeast three acres of the property. They also planted a grove of young valley oaks along the western boundary to provide screening from sun and wind, additional native habitat, and eventually replace the existing row of non-native eucalyptus trees.  They included cover crops on the floor of the olive orchard, which is irrigated with a water-conserving drip system.

In 2006, Jim partnered with conservationists from YCRCD and NRCS, and a UC Davis landscape architecture student to produce a Whole-Farm Conservation Plan, as part of a biennial ‘Farmscape Architecture’ course taught and designed by YCRCD Executive Director, Paul Robins. The planning process enabled the Mayers to conduct an integrated site analysis, clarify their goals and objectives for the land,  and develop a five-year implementation and funding plan.

With the plan, the Mayers are now working toward further development of the farm pond that includes two small habitat islands, the installation of flap gates and flashboard risers to contain the water during the wet season, and native plantings along the edges to provide bank stability and habitat. Apart from flood control, the pond will allow for groundwater recharge, capture sediment, and improve the quality of water leaving the property that eventually drains to Willow Slough.

West of the pond, running along the northern boundary of the farm are low hedgerow plantings to establish a windbreak, to encourage the presence of beneficial birds and insects, and serve as a natural barrier to minimize weed seed drift from the adjacent fallow property. Directly south of this area, Jim plans to build a barn this summer to house the sheep and goats that are planned additions to their farm to assist with natural weed management. Sheep grazing can function similarly to native herbivore grazing, and by planting native vegetation in pasture areas, it can mimic the natural rangeland ecosystem.
 
Jim Mayer’s 8.5-acre organic olive orchard utilizes cover crops for nitrogen fixation, weed control, reduction of soil erosion from wind and water, and additional forage when sheep are introduced to the operation. The trees are spaced generously, compared to current industry standards of planting at increasingly high densities to facilitate mechanical harvesting.  At the Mayer’s farm, all harvesting is done by hand with family and friends on busy weekends in November. The hand-picked olives are then rushed to be cold-pressed within 24 hours to maximize the oil’s flavor and freshness.

Jim and Andrea’s Frate Sole Tuscan-blend won a gold medal at Yolo County Fair’s first-ever olive oil competition in 2005, a silver medal in 2006, a Best of Yolo County award in 2007, and they also medaled at the more widely attended Los Angeles County Fair. They are already looking forward to the late fall, when once again, they will have the opportunity to bring friends and family together to enjoy the camaraderie of the harvest and the diversity of on-site plants and wildlife benefiting from their farm stewardship.

Article by Diane Crumley for the Yolo County "Conservation Quarterly", Volume 11, Issue 2, Summer 2007.