The Farm's Impacts on Mental Health

     A few months into sustainable agriculture and I have noticed that everyday after class I am always feeling happy and refreshed. So, I thought it would be interesting to see if this was true for the rest of the class. How does working on the farm impact our mental health?

     Personally for me, the farm helps me relieve my stress during the school day. After sitting in classrooms all day worrying about tests and grades, it's great to take a break and be outside to focus on taking care of the farm and our beds. Simple acts such as planting seedlings or weeding my bed make me feel so much calmer. Grace Willens, a sustainable agriculture student, agrees that the farm helps her de-stress, "being out on the farm helps me relax in between classes." Zoe Stakowski appreciates how the farm offers a hands on learning environment, outside of the classroom, "The farm gives our minds a break from the stress of school, even though we are still learning!" Sam Jackson further proves my notions  by stating, "I love being outside for a period everyday. It is a nice regeneration time and is fun to work on something that you can see improve over time."

Scientific research also reinforces my notion. "Gardening shows us that we are but a small part of nature, and getting over such feelings of insularity and self-­absorption is an automatic antidepressant," says Malati Jagasia, a child psychologist based in Mumbai.

Overall, I think it's clear that being on the farm is quite beneficial both so our education and our mental health.

So with that, thank you Sustainable Agriculture!

 - Ines S

Glow up

The RHS farm has undergone some changes the are making the farm really glow-up. This past week we did quite the revamp of two beds that had not been touched since last year and we cleaned up the some of the surrounding area of the farm. With this being our first full week in a while, we had more time than we were used to in order to perform this glow-up. The class put some work into our new maintenance jobs (water, compost, maintenance, and companions.) Each having their own special set of responsibilities on the farm. My group is companions this time around and we were quite busy clearing out the weeds on the outside border of the farm as well those surrounding the few precious grape vines we have. 

    To add to the glow-up of the farm we revamped two forgotten beds adjacent to each other. These were wasted space which can't be afforded on such a small farm. So Mr. Stewart assessed us on how well we could bring them back to life. We had to weed the beds meticulously and continued to use a U-bar to aerate the soil. Next, we used an 8-inch dibble board to determine where each lettuce seedling would be planted. When planting we had to be very careful to allow the roots to be fully extended once in the ground to ensure good results from them. 

At the end of the week we had two new beds on their way to success and some good lookin' grape vines!

Sam Jackson :)

Last Week

This week block day was very busy with painting signs for the browns and sticks piles in the garden, as well as the lid for the amendments bin. Due to the composting area being moved across the farm to next to the hoop house a few weeks back, the farm was in need of some new signs to make the farm easier to navigate, and the signs will also be easy to spot for newcomers to the farm, and for those of us used to the old layout of the farm.

Other students also started to plant seedlings into 6-section carriers, and worked on building up the compost pile. Lauren and I picked up the compost from the CEA, who were happy with our arrival to take the compost out to the farm. Our beds also needed some maintenance with some weeding as well as adding some nutrients to the soil as a result of the soil tests that we finished a week ago.

On Monday and Tuesday, we worked on a lot of review for the upcoming midterm and seminar on Monday and Tuesday of next week, as well as going over the compost reading log that we finished for Tuesday's class.

Micaela W.

Dana on the Farm

Dana N. on the Farm

Just like other students in the fourth-period Sustainable agriculture, Dana is a really hard worker. Whenever she steps into the gates she is in her farm clothes, overalls, and closed toe shoes, and she is ready to work. "I'm always prepared and excited to start a new day in the garden." She helps the farm by weeding,

Watering,

Planting,

And harvesting.

Dana got her love for being in the garden after spending time at Oxbow Boarding School's garden of inspiration. She has taken that love into caring for our redwood farm. She is especially good at weeding, which comes in handy with her group's bed because it seems to always have weeds that need to be taken out. Dana also loves to use foods from the farm in her own kitchen, once recipe that she is particularly proud of is for baked squash. Dana is looking forward to spending the rest of her senior year continuing to do more hard work on the farm.

Anna Kaufman

A Great Week on the Farm

We have a seminar and midterm coming up so we focused on doing that in class on Monday and Tuesday. In the farm this week we got to add amendments to our beds. Last week we did squeeze, shake, and chemical tests using soil from our beds to determine how many lbs of amendment we had to add. After doing these tests and calculations, we determined that we had to add about 1.5-2 lbs of amendment. We used Phyto Grow which has Nitrogen, Phosphorous and Potassium in it. I am really excited to see how this affects our plants and if they grow any stronger and faster than they were before. My one bed had a huge tomato plant in it and we decided to take it out today so that cleared up a ton of space in our bed. We also harvested a really nice rutabaga from our bed! Mr. Stewart really wanted us to use up all the bell bean seeds so we planted a lot of those in the space we had after taking out the tomato plant. Bell beans are about ½ inch thick so we planted them a ½ deep into the ground because you are supposed to plant seeds as deep as they are thick. I am in the watering group, so after planting the bell beans I watered a couple trees that border the farm and watered my bed a lot. It has been super hot lately so we are going to have to make sure our newly planted bell beans get enough water. It was a pretty great week in sust ag!

Grace Willens

New Bed

This week students focused on clearing space for a new RHS farm bed. This new bed was to come from the space previously taken by the compost piles. The current compost piles were moved to the back of the farm, against the northern facing side of the hoop house.h With the relocation of all but the September compost pile to deeper within the farm will allow for approximately 300 new square feet of previously not used planting area. With this move came the reminder that the farm was placed over an old parking lot. This became apparent when students started hitting large chunks of concrete approximately 8 inches into the soil. This fact can be negated with the use of double digging, extra soil, and compost. This will be achieved by double digging the older dirt and placing newer fertilized soil on top to form a convex (bulge) in the bed. This will allow for more depth for plants roots to grow and a less harsh mixture compared to the old dirt that has been compacted from people walking on top for years. This will be a class project over the next few weeks. With the smoke clearing it is looking to be full steam ahead with these new developments.

Kaelin Stock (I'm sorry for the lack of photos)

First Full Week in A While

This week in Sustainable Agriculture we finished our soil reports, and worked on class beds. On Monday and Tuesday we worked on the soil tests. We finished the shake test, feel test, and chemical tests, and later analyzed the data. My group found that our soil was silty clay loam and had a pH of 6.6. The class data had an average mean pH of 7.2, which was higher than the recommended 6.7pH. We wrote a narrative and summary about our soil test, and handed the assignment in on Wednesday.

On Wednesday block, we worked on class beds and planted transplanted crops. My groups' bed was covered in weeds, so we were assigned an alternate bed named C2. It was covered with a tarp so my group had to roll it up. Under the tarp was a vol, which Luke Zlatunich caught! However it escaped his hands, jumped on another student, and escaped. After this exciting event, we removed the dead grass that had died from being trapped under the tarp. Then, we aerated the soil using a spading fork, and covered the bed with a layer of compost. After, we watered the bed thoroughly, and then began to plant the celery. We used a six inch dibble board for spacing, and planted approximately half the bed with celery. We used a spoon and knife to get the celery and its roots out. We were very careful in not hurting the roots while placing them in the holes. After planting the celery, we watered the bed again to help the celery grow. We had a little time to work on our management jobs after. It was a very productive and educational week in the classroom and on the farm.

Victoria van Pruissen

Soil Report

This week in Sustainable Agriculture we completed a soil report. Day 1 of our report, each bed group received a cup and filled it to the top with a fresh soil sample from their assigned bed, using trowels to avoid tampering and interference. Once all students had their samples taken, we returned to the classroom to assess the composition. We added 20 mL of the soil sample to a 100 mL graduated cylinder and filled the rest with water. Students then covered the graduated cylinder in plastic making a tight seal, placing a hand over the top, and by inverting and shaking the cylinder, mixed the solution well for a few minutes. The graduated cylinders were then left in the classroom undisturbed for two days to let the contents settle out. Using the remaining soil, we executed a texture (feel/squeeze) test by holding a small clump of soil in our hands. Using an eyedropper, we added water to form a ball. 10-15 extra drops of water were then added to create a paste to determine if the soil felt grainy or smooth.

Day 2 of the soil report, we retrieved our graduated cylinders. Once the material in the cylinder had settled out, lines dividing sand, silt, and clay columns (in order from bottom to top) became visible. We then added up the volume of each column and recorded the total volume of the graduated cylinder. Once we had calculated the percent of sand, silt, and clay in the soil sample, we used a textural triangle to determine the texture of the soil. This was the first lab we have done in Sustainable Agriculture this year. Overall this experience was a very informative, hands on activity that taught us a lot about soil composition and how we can maximize plant growth by growing healthy soil.  
Drew J

Smoke Affects Class Time

This week in Sustainable Agriculture was heavily impacted by the fires that continue to rage in Northern California. Smoke from the fires have drifted and settled in Marin County and the surrounding areas, causing very unhealthy air pollution and ultimately affecting our time out on the farm. With the continued unhealthy air pollution, the TUHSD decided to cancel school on Friday which further affected our class time.

Despite our limited time on the farm, we did learn important information about how to create compost. Compost is an important organic material that can be added to soil to help plants grow. It acts as a sponge by retaining water which will limit the amount of watering the soil needs. On Wednesday, Mr. Stewart gathered the class to explain how to make compost. Compost consists of four layers: a base made out of branches to create a frame for the compost pile, followed by a layer of browns (dead plant material), then a layer of greens (fruit and vegetable waste), and finally a layer of water. These four layers are then repeated. Additionally, it is important to not include any invasive plants in the browns layer. If these are included, when the compost is spread across the desired area, it is essentially like spreading the invasive species across the area.

Cooper McLay

Blog Post

An Odd Week of Farm Work

This week of farm work included three days instead of two. Although our class beds are important, they only take up about one third of the farm, so we took Tuesday and about half of Wednesday to work on some class beds. The work was labeled as a "pop quiz," we were to weed in and around the beds, as well as lay straw around the plants. Wednesday was difficult as many of the workforce was missing for a field trip in economics. Nevertheless those remaining took to work maintaining the farm. I found my new favorite job, that being weed wacking using a grass whip. The grass whip is a long pole like object with a heavy flat serrated blade attached to the bottom. Using the grass whip involves swinging it from side to side repeatedly. With the daunting task of about three hundred square feet of dense weeds ahead of me and a partner, our use of the grass whip made the job easy. We cleared the weeds in about ten minutes, with ease. The swinging motion and cutting and fast removal of weeds was oddly satisfying, like shaving with a massive razor. We would continue weeding happily for about thirty minutes, clearing much of the farm area of tall weeds. At a certain point we became very tired, unable to swing the grass whips anymore we watered some beds until the end of the period. On Friday, the threat of a school shooting kept many of our class out of school, including myself. Although an odd week, the class was very efficient in preparing the class beds and maintaining the farm.

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Aiden Metzner

Iron Chef - Why?

This week in sustainable agriculture, our main focus was realizing the importance of the fresh, organic produce we create on the farm. Our class was told to partner up with another bed group, to work together on the Iron Chef competition. This assignment required our group to use the fresh produce harvested on the farm to create a delicious meal. We decided to make bruschetta, which consisted of tomatoes and basil harvested from the farm, as well as mozzarella, olive oil, vinegar, salt, pepper, and a baguette which were store bought.

Fresh produce is truly more nourishing and satisfying. Grocery stores are filled with fruits, vegetables and herbs that have often been grown hundreds of miles from our kitchen. These plants then have to be packed, shipped, and displayed, which destroys flavor and nutrients. But here on our sustainable farm, food is grown in the purest, freshest form. The food we harvest is not only the most beneficial nutritionally, but it is the tastiest way to enjoy fruits and veggies. When you grow your own food, you know what goes into it: how it's fertilized, whether or not pesticides are used, and overall care. I can now grow organically and eat organically, reducing the size of our carbon footprint. After spending time caring for these plants, I had a deeper appreciation for the meal we created. This taught me the powerful connection between the origin of food to the dinner plate.

Shayna Cohen

Spacing

This week we focused on planning and planting our 60 SQFT beds. This involved deciding which plants we were going to plant and how much of the bed each plant is going to take up. Further more, each plant requires a different amount of space around them to be able to grow to their full potential. This is because the root structure of each plant type is different and planting crops with a wide root base close together would hinder the plants ability to grow because the roots would be competing for the same nutrients in the soil. Providing adequate space in between each plant allows the roots to spread out to their natural distance and absorb the maximum amount of nutrients from the soil around them. Spacing can also maximize the number of plants that can be planted in each bed. Intensive spacing is the method being used in our beds and includes planting each plant in a staggered lattice pattern which better utilizes the available space than planting in rows.

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Dutch Kemp

Pop Quiz!

This week on the RHS farm, we had an extra farm day, giving us more time to do more work. On Tuesday the students finished their "pop quizzes" from the previous friday. Paths were finally laid down around them, giving the B and E beds easier access.Since the grading period is coming to an end, each group wrapped up their maintenance jobs. The compost group has continued to add to their compost pile and sift through the older, composted soil. Below shows the first week of the compost pile versus the fourth week of the pile. The group is constantly collecting the compost from the cea to use.

On Wednesday there were very few students so the class focused on little things around the garden. Group A2 planted the entire C2 bed with bell beans. We welcomed in a few students from Mr. Kellermans Economics class. They were very helpful with weeding and planting, as well as simple jobs around the garden. A few students paid some attention to the trees outside the garden and weeded around them, a quite difficult task since the soil is so dry and compacted. The quiet block period was actually quite enjoyable and mellow, and a special thanks to our temporary helpers from economics.

Due to the threat on Friday there weren't that many students present. Nonetheless we continued to clean up the garden. Some students helped bring more stumps to our meeting area and cleaned up along the back fence. There was a poth laid down along the back fence. Hopefully the composting area is moved back there to make for a prettier landscape. One group bought sweet potatoes from the farmers market and finally planted them today, hopefully they continue to thrive. After a simple but productive week we are ready to get our new maintenance jobs and start our new unit.

Olivia C

Iron Chef #3

This week in Sustainable Agriculture we had an Iron Chef competition. Groups of eight competed to make the best dish out of sustainably grown food. At the beginning of the period, we went out to harvest our ingredients from the farm. Some groups also brought in produce from home, like fresh eggs and honey. My group harvested tomatoes, onions, bell peppers, basil, mint, raspberries, and lemon verbena. We also brought in honey from a friend's beehive, eggs, and potatoes. When we returned to the classroom, we had about 40 minutes to prepare our dish.

We decided to make a scrambled egg dish, hashbrowns, and tea. First, we chopped and sauteed the green onions. Then we sliced the potatoes into long thin pieces, and sauteed them with salt and pepper. While the potatoes were on the stove, we chopped up the onion, bell peppers, and basil for the egg scramble. Some members in our group made tea out of the mint, raspberries, and lemon verbena. When the potatoes were done, we scrambled the eggs with the tomatoes, basil, onion, and peppers.

When time was up, each group gave Mr. Stewart their final dish. Other groups made raspberry jam, roasted rosemary potatoes, and another egg dish. Mr. Stewart graded the dishes on preparation and cleanup, presentation, sustainability, and taste. While everything was delicious and beautifully prepared, my group ultimately won the Iron Chef!!

Overall, this experience was really fun. My group had a lot of fun harvesting and preparing our food. I enjoyed the challenge of making food from entirely sustainably produced ingredients, and it is nice to know where all your food comes from.

By Emerson Cole

Iron Chef #2

This week on the farm we harvested some of our fruits and vegetables that were ready to cook and held an Iron Chef competition surrounding those crops. On block day, we spent the first ten minutes of class searching the farm for ingredients to center our Iron Chef dishes around. My group chose to pick bell peppers, onions, and rosemary to go with our sustainably grown potatoes brought in from outside the classroom. Once our ingredients selected, we returned to the classroom where the competition would take place.

The class was split up into four groups who would all prepare a dish to be judged by Mr. Stewart. My group began by quartering our potatoes and mixing them with olive oil and bits of rosemary in a bowl. We then spread them on a baking dish and put them in the oven to cook. While the potatoes were cooking we chopped onions and peppers to be sauteed with the cooked potatoes. After cooking the potatoes for twenty minutes we finished the dish off on the stovetop with olive oil, chili flakes, salt and pepper.

The final step of the competition was the judging process. Mr. Stewart along with another judge taste tested the four dishes and determined a winner. Although our group did not win the competition, our dish was the most widely eaten by the entire class and was completely finished. The Iron Chef competition was one of the most fun days i've had in a classroom and I look forward to the next one to hone my cooking skills.

-Luke Zlatunich

Iron Chef! #1

This week our class had our very own Iron Chef cooking competition!  We collaborated in groups to create a sustainable dish of our choice using produce from the farm and other ingredients that we brought from home.  First, we went out to the farm and harvested and weighed our desired produce.  When we returned to the class, we began cooking.  All groups had access to a burner in case the meal required cooking.  In addition to the burner, Mr. Stewart provided us with the basics: salt, pepper, a measuring cup, bowls, and silverware. Once complete, the dishes were eaten and judged by the best critiques-Mr. Stewart and Scott. The meals were compared by their taste, sustainability, presentation, and preparation.  It is ideal to have little compost or garbage afterwards as it wastes the produce and is unsustainable.  In order to win, the entire group had to be involved in the process by helping cook and clean.  Presentation was key and the groups took great pride in their meal's creative display.  As for presentation, the groups were required to fill out a form recording specifically where their ingredients were acquired from.  

The winning dish!  Elbow pasta topped with marinara sauce:

Before    After!

By: Olivia Treadway

Farm Companions & Pests

​Farm Companions & Pests

In the sustainable agriculture farm there are many different animals and insects that contribute to the growth and health of the garden.  Having more diversity in the beds is always a good sign.  My time in the farm has shown me many different animals and creatures benefiting the plants and ecosystem we have created.  I have observed finches eating and distributing seeds, worms creating compost, hawks keeping the mice in check, ladybugs eating aphids, and many more organisms but one of the most beneficial insects being the praying mantis.  The praying mantis continuously hunts for a range of insects including flies, crickets, caterpillars, grasshoppers and moths that it traps easily with its long barbed legs that move incredibly fast. By eating these insects it cuts down on the number of insects who eat plants, protecting our crop like a natural living pesticide, without the pollution or poison.  The only downside of having these mantises in the garden is that they eat such a wide variety of insects that they will eat them all, including the beneficial bugs to the plants like honeybees and butterflies.

Another insect I observed was the cucumber bug, commonly mistaken for a green ladybug, these insects are pests in the garden.  They feed on the leaves of vegetables, as well as soft fruits and flowers, while the larvae eat the roots of plants.  Many general predators are known to attack the cucumber beetle.  Another pest for the praying mantis to feast on.

Zoe Stachowski

Farm maintenance

This week our was focused on cleaning up the farm by doing things such as weeding beds and walkways as well as improving walkways by placing down cardboard then adding wood chips. Students were organized into groups and assigned management jobs which include Compost, water, maintenance, and companion groups. I was put into the water group and our focus was to maintain irrigation by testing if the irrigation worked and also looking for leaks in the pipeline. If there is a leak we are tasked with repairing it leaks can cause the water to not go all they way to the end of the pipe. To repair the leak once it is found you cut the pipeline around the leak and then take a cup link and reattach the pipeline. If you accidentally cut a pipeline you should mark the cut with a pink flag so the watering crew can locate the leak and fix it.

The water crew is also supposed to make sure everything is watered properly, that the hoses are coiled after work days, and to monitor the weather and share weather reports with the class. This weeks work to clean the farm has really changed the farm and it is looking a lot more clean and well managed thanks to the help of the students and the guidance from the teachers.

Chris Harlan