Moscow Food Co-op Producer Profile

Stacia Moffet with one of her three dogs.

by William Quirk, Produce Assistant, from the November 2001 newsletter

The road to Wawawai no longer just leads to summertime brouhahas at The Dunes and Granite Rock climbs. Along the winding canyon that leads to the Snake River is the home and certified organic farm of Stacia and David Moffett. The Moffetts bought the property about seven years ago as a way to expand their love of gardening. Their search for a large garden with more sun than shade led them out of Pullman and into the country. A weathered and outdated fence post sign indicates their property with the simple words, "Moffett's No Spray." It may soon be replaced with something like Moffett's Organic Vineyard and Vegetables.

The change from urban gardener to rural winemaker is significant. The Moffetts are both full-time WSU biologists, but they find time for the exhaustive research necessary to start a successful vineyard and winery. Stacia had a good model in her father, who was also a professor with a secondary income from a dairy and beef operation.

From the start David and Stacia have been committed to organic farming philosophy and techniques. As Human Physiologists, they know first-hand the adverse effects of conventional agriculture's chemicals on living beings. They decided to certify their property as Organic to fill a niche in the organic and specialty wine market.

The Moffett property was worked as a vegetable garden for the first few years they owned it. They raised food for their family and the Co-op. In most circumstances certification requires three years of transitional status. In Washington, records of land history and stewardship can hasten the inspection and certification process. In a five-month period, without transitional status, the Washington State Department of Agriculture certified 114 acres of the Moffett's farm as Organic in June of 2001. Their official certificate lists wine and grapes along with walnuts, apples, plumcots, six kinds of berries, nectarines and cherries, flowers and mixed vegetables as the crops raised on their land. While the vineyards are to be the focus of the Moffett operation, they also produce a variety of tomatoes, squashes, and peppers in two gardens. The Co-op seasonally carries their tomatoes, winter squash, and heirloom beans.

This is the wine-making equipment used by the Moffett's

Stacia and David are growing approximately 10 varieties of grapes and continue testing small plots to determine which grapes are best suited for their land. Ideally the vineyards would consist of about five varieties. The current selection includes Shiraz, Merlot, Lemberger, Cabernet, Pinot Grigio, Sauvignon Blanc and Rkatsiteli. Rkatstieli was bred in the former Soviet state of Georgia for its drought tolerant qualities. It is doing especially well on the dry Palouse slopes.

At the suggestion of a neighbor, the Moffetts purchased 24 turkeys to combat the hordes of hungry grasshoppers that invaded the Palouse this summer.

"Chickens," the neighbor said, "will eat until they're full, then go lie in the shade. Turkeys keep eating."

Turkeys released in the vineyard, combined with use of the natural pest inhibitor Neem oil and the solar inhibitor, Kaolin, were effective in protecting the summer's grapes. The previous owner had found insects, rodents and a lack of water to be insurmountable obstacles to his efforts at raising a combination orchard and vineyard.

On a recent visit to the Moffett's farm, I was expecting to hear all about their soil building techniques. I soon learned that grapes require very little of the amendments typically associated with organic agriculture, and, in fact, are quite easily over-stimulated with nutrients. They like a certain amount of deprivation and will thrive under these conditions. The Moffetts' soil is nutrient-rich. Concern about excessive nutrients even led an inspector to recommend removing nitrogen-fixing Vetch cover crops.

Future plans for the Moffetts' operation include a winery and possibly a tasting room. Construction could begin as soon as next year. By Fall 2003 we might be able to waft the bouquet of a 1998 Cabernet in the Moffetts' tasting room. They plan to use the Internet to market their wines outside the region. Local outlets such as the Co-op and a new store in Lewiston, called Elderberries, will proudly carry the Moffett Wines.

Stacia feels Elderberries, which is both a retail operation and certified organic processing kitchen available for local producers, will help locals find alternative and healthful uses for their land. She envisions her and David's farm as a part of a much larger community of local organic farmers and producers. She sees the financial cost of certification as a hindrance to many small farmers and notes that in England farmers are paid to certify.

We're glad the Moffetts are willing to overcome that hindrance. Thanks Moffetts!

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