Joseph Lofthouse

author & steward
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since Dec 16, 2014
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Biography

Joseph Lofthouse grew up on the farm and in the community that was settled by his ggg-grandmother and her son. He still farms there. Growing conditions are high-altitude brilliantly-sunlit desert mountain valley in Northern Utah with irrigation, clayish-silty high-pH soil, super low humidity, short-season, and intense radiant cooling at night. Joseph learned traditional agricultural and seed saving techniques from his grandfather and father. Joseph is a sustenance market farmer and landrace seed-developer. He grows seed for about 95 species. Joseph is enamored with landrace growing and is working to convert every species that he grows into adaptivar landraces. He writes the Landrace Gardening Blog for Mother Earth News.
Farming Philosophy
Promiscuous Pollination and ongoing segregation are encouraged in all varieties. Joseph's style of landrace gardening can best be summed up as throwing a bunch of varieties into a field, allowing them to promiscuously cross pollinate, and then through a combination of survival-of-the-fittest and farmer-directed selection saving seeds year after year to arrive at a locally-adapted genetically-diverse population that thrives because it is closely tied to the land, the weather, the pests, the farmer's habits and tastes, and community desires.
Joseph lives under a vow of poverty and grows using subsistence level conditions without using cides or fertilizers. He prefers to select for genetics that can thrive under existing conditions. He figures that it is easier to change the genetics of a population of plants than it is to modify the soil, weather, bugs, etc. For example, because Joseph's weeding is marginal, plants have to germinate quickly, and burst out of the soil with robust growth in order to compete with the weeds.
Biodiversity
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Cache Valley, zone 4b, Irrigated, 9" rain in badlands.
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Recent posts by Joseph Lofthouse

Plowing on contour would help a lot even without paying attention to the keyline.
5 days ago
We had frost day before yesterday (June 29th). My locally adapted tomato varieties didn't care, but some of the galapagose island tomatoes got damaged.

In other news, I love this purple-leaved tomato. I noticed a natural hybrid with one of the galapagose island tomatoes last summer. I planted a bunch of seed, and found two plants with this phenotype. I may get a better idea of its heritage after if it flowers and ripens fruit.
6 days ago
My irrigation system waters about 12,000 acres. My grandparents generation built the pressurized system about six decades ago. I still use the same equipment—brass sprinklers and 40 foot long 4 inch aluminum field lines. My great-great-great grandparents built the predecessor ditch-based system.

I got semi-famous, and it interferes with farming, so I don't grow much seed any more. (I also transition to trees and perennials, cause they require less labor from an old man.) What seeds I do grow, I send to Experimental Farm Network or Going To Seed. Two seed companies carry many of my varieties: Buffalo Seed Company in Kansas, and Giving Ground Seeds in Idaho. Snake River seed carries a few varieties. Baker Creek carries a sweet corn. Other companies carry a few varieties.

6 days ago
I grow a number of species
6 days ago
I find that the ecosystem does 80% of the selection. I plant lots of stuff and the ecosystem decides if it thrives or perishes.
1 week ago
I live habitually barefoot, therefore, I put a lot of effort into removing plants that produce seeds with fierce spines: puncture-vine, burr buttercup. In a world with more energy, I might attempt to eradicate Canadian thistle. I often take the time to bury thistles after cutting them off, because I don't mind walking on green thistles, but dry thistles bother me a lot.

Sunroots, and perennial grasses most often cause crop failures for me.
1 week ago
On this image, the site removed GPS coordinates, artist, camera settings, comments, etc....
My unheated and non-lighted greenhouse provides green-leafy food all winter in northern Utah.
1 week ago
I typically fry ground meat first, and then put it into jars, and add boiling water. Then pressure cook. That way, it stays as pieces in the jar instead of turning into one solid lump....
1 week ago
I make a drink, in an insulated thermos, with a variable recipe, but something about like this:

A palm-full of salt or do-it-myself electrolytes
A scoop or two of collagen peptides
A tablespoon of olive or coconut oil
Some lecithin (emulsifier)
A teaspoon of tincture of "throat coat" tea

Ice. Then top off with distilled water.

I make a tincture, so I don't have to brew tea constantly.

With the super-dry, high-altitude, dusty desert air, the throat-coat makes a huge difference for me.

1 week ago