Last week on the farm

This week on the farm we finally got around to planting our Spring crops. We started off the week by harvesting most of our Winter crops for the Farmers Market on Friday. We completely cleared out our bed and prepared to plant for the Spring. We first had to organize which seeds and which starters to plant, then we went through and planned where each crop would go and how far they needed to be spaced according to our textbooks. Then we finally got to the task of planting our spring crops. In our bed we put carrots, peppers, rye, lettuce, celery, and potatoes. Finally we lightly covered our bed with a layer of compost and watered so the plants can begin growing for harvest in April and May.

Because it was a hot and dry week we were able to spend a lot of time on the farm. This also meant we had to do our daily jobs. In the watering group we found a leak and promptly closed it before it flooded one of the beds. The compost group was able to get enough cardboard for the next 6 months. Meanwhile the maintenance group had to deal with damage to the shed which was caused by a storm (or freshmen--see below). And some of us worked on the class beds planting the excess seeds and starters for Spring. Overall the Redwood farm is back in full swing as we prepare the Spring.

Ben G-M

Spring

This week on the farm we are preparing for the market day and for the spring. By doing this earlier people planted a bunch of seedlings for spring crops. On Wednesday lots of people harvested their beds for food for the market day on Friday. When this was done we transferred the seedlings from the hoop house to our beds. There were also organic six packs that got planted. For the market day some people took the carrot seedlings and put them into the used six packs to sell at the market on Friday. On Friday it is the last day to harvest any remaining food items that were grown over the winter.  

Morgan

Starting The New Season Fresh

During the final week before Ski Week our class had a couple days to go out to the farm. 

Each group had there management jobs to work on during this time but the main goal was to figure out what we wanted to harvest from our bed and what we wanted to plant, considering the new season. Many groups were harvested plants that they felt they got what they wanted out of them but many plants were kept because the vegetable is not grown to it's maximum capacity and still produce more CALS. 

Mr. Stewart reminded my group especially but as well as everyone else that you don't want to harvest a plant to early because we have but in all this effort to grow these plants organically so why not wait until it has reached it's maximum growing size. When groups decided which plants they wanted to harvest, they took the stem out of the soil but left the root in there because it provides essential nutrients for the soil. Groups were also using the stems as green manure, which they put into their as a source of compost. This is an example of mimicking nature because we are giving back what our farm has produced for us. 

While classmates were deciding what they wanted to plant for this spring, they were referring to the "How To Grow More Vegetables" textbooks because it tells us what plants are good to plant for the spring and which ones aren't. Most groups during this week already have their indoor starter plants that are almost ready to transplant but for the most part not until after break. Groups still have not planted anything directly into their beds but thats what they are working on at the moments. 

Finally, I noticed that the compost group has been very busy lately because our beds need a lot of compost especially since we are about to plant new seeds, which need all the nutrients it can get. 

By: Hugo Dalzell-Piper

SustAg 2016-17--SIGN UP NOW!

Sustainable Food - Get some this Friday!

Last week (before the holiday) was another great week in the classroom and on the farm in sustainable agriculture. 

We were tested on our knowledge of farm work and planting. We also had many interesting discussions on the many facets of sustainability through water, agriculture and environmental systems as a whole. With a seminar on Wednesday we went into detail about our environment, its problems and possible solutions for it. As our unit on food comes to a close we learned many different ways to apply our raw organic produce into finished products and with an iron chef competition under our belts got to apply that knowledge. 

As we headed into the break, our beds were a little empty as we prepared for the spring season. But as we speak, sustainable agriculture kids are planning how to bring you delicious fresh produce, in an environmentally conscious way--Market Day this Friday!

alex jacoby

Market Day this Friday!

We have spent the past couple of weeks preparing for planting by working on our One Beds, which has involved weeding, composting, and beginning to transplant some of the things we started to grow shortly after the winter. 

We have spent much of our time focusing on work around the farm like laying out the cardboard and wood chips, along with starting to invest time working on the class beds. The weather is starting to improve since last week as the days are getting warmer and sunnier. Although last month's market day was cancelled, it definitely won't be this week! Make sure to be there to support Stew and the rest of us who love Sustag :)
--Kylie