​Incorporating Fermentation

Our first iron chef was in the beginning of February. We had our typical assignment, along with the added challenge of incorporating the pickles we  made individually or the kimchi we made as a class. However, the homemade kimchi was not to be trusted and therefore was not included in any of the prepared dishes.

To make the pickles we added hard vegetables such as cucumbers and carrots to glass jars and filled the empty space with water. For every cup of water we added a tablespoon of salt and pickling spices. To make the kimchi we chopped up a variety of greens and compacting them in a container with salt and other spices. Overtime, the bacteria finishes the fermentation process.  

Incorporating the fermented vegetables into the challenge varied from a garnish to a key aspect of the meal. The previous winners entered the hall of fame with their delicious crêpe. Despite the brought in goat cheese and crêpe mix adding a few food miles, the dish was sustainable and therefore worthy of the hall of fame. The pickles were added as a side. The winning dish was a vegetable dish and kale chips. The pickles were incorporated as part of the main dish.

Ella

Rainy week in summary

These last few weeks have been quite unusual in Sustainable Agriculture. Due to the heavy rains we have not been able to be out on the farm very often. This week due to a break in the weather we were able to make it out on the farm on Tuesday. The sun was out and the skies were clear so we took full advantage in order to get some much needed work done. Everyone worked on their management jobs. The compost crew added another layer to the growing compost pile which was started in January. The water crew tested and repaired damage to the irrigation system, which had not been used since last year. The maintenance crew worked on laying down wood chips in the paths, while the companions crew weeded. All groups also took time to work on their one beds, since lots of weeds have sprung up due to the rains. Another important task we were able to complete was planting seedling flats, in order to be fully ready for planting by the time spring comes around. Earlier this week, on Monday, we had a group discussion on the impact of our food choices on agriculture an the environment. By choosing organically and sustainably farmed food, we can helpfully impact the world we live in.

              

  -Kobe