Planting Beans

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​This week, my group weeded and planted pole beans under a teepee. I was curious as to why we used a teepee rather than a single pole or a flat trellis, so I did some research. I discovered that teepees are commonly used for planting pole beans and other climbing plants in biointensive farms and gardens because they are self supporting structures that conserve space, allowing you to grow more beans in a smaller space without having to worry about the structure falling down. All that is needed to construct one are five to six wooden stakes and some rope or garden twine to hold them together at the top. A circular irrigation tube is placed in the middle, and each bean plant should be planted between one of the holes on the irrigation and one of the poles of the teepee so that they are both properly watered and are able to climb up the poles as they grow.

We transplanted twelve pole bean seedlings under one of the two teepees behind the hoop house, and another bed group did the same with the other one. While weeding to prep the bed, we were able to both collect some grass and weeds for compost as well as find a couple of carrots planted earlier to be taken home.

Grace McNally

Market and More

Some weeks ago, we harvested for the Market Day on Friday. Most of what we harvested was kale, lettuce, and bell bean leaves, and herbs such as oregano. There were also radishes and mustard greens to be harvested as well. We prepared some bags and bundles for teachers who preordered certain items from the farm that 5° delivered as well.

We also had an Iron Chef on Thursday, where we made foods featuring fermented foods. My group had a loaf of homemade sourdough bread brought in by Anna Kaufman, which is part of the fermentation theme. We also used pickles we had made in class the previous week. We have learned about the health benefits of eating fermented foods, including making food more digestible and nutritious, as well as having microoganisms which promote gut health.Fermented foods are helpful around this time of year, because you can still eat local foods and are able to sustain yourself on the farm. We had the Iron Chef this week to learn more about fermented foods, how to make fermented foods, and it is the optimal time of the year to have fermented foods so that foods don't have to be shipped from across the country or other parts of the world for us to eat.  — M. Wilcox

Preparing for Planting

This week in sustainable agriculture we weeded all of the beds and we began spring planting. It seems like the winter rain and frost has stopped for the year so we started planting kale in the E and C beds. We also are watching a documentary in class about the effects of industrial agriculture and how cuba overcame its oil crisis through organic farming. It was interesting to see how organic farming almost always has a community built around it. This week we were also tested on our weeding ability and were graded based upon how good the bed looked before and after. We covered the beds with some compost and row cover once we were done and now it is ready for planting

David Gold-Matejka

Spring Bed Prep

This week in sustainable agriculture we stepped away from our individual beds and focused on the farm as a whole. Groups performed tasks such as weeding, double digging, repairing pathways and drying out the class set of gloves. We double dug several beds that had been taken over by weeds and had especially clayey soil. We flipped the soil so the clay was at the surface of the bed and the weeds were down in the ground. We proceeded to break down the thick, clumpy soil. We then covered the bed with compost to boost growth in seedlings that will soon be planted. We have experienced several rainy days this year so pathways were beginning to puddle. These areas were covered with straw or cardboard to soak up the water and provide a more stable walking area. Lastly, our class set of gloves are a little old so a few students (shoutout group A8) knocked off the dry dirt and laid them in the sun to dry out any dampness. The farm is looking great and we are excited to start planting seedlings in a few weeks.

• Reyn Reeser

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Last Week

The week of 2/8 has been a productive week for the Sustainable Agriculture class. The work we have been doing has exemplified the progress we have made throughout this year as a class and as agriculturists. The beginning of the week was devoted to our Food Reports; studying how a favorite food of yours is made and the environmental impacts it has on our planet. We were given very useful time in class to work on this and our findings have been so intriguing. Due to our wacky schedule of switched block periods, we had a work day on the farm this Thursday morning. The beautiful California early February clear and sunny weather was well received by the class and we did some major revamping of class beds in preparation for the Spring planting season. The "B" beds especially received some major work by the whole class. Each bed was weeded, had the topsoil flipped, and compost laid on top in order to encourage new growth and to discourage weed growth. At the end of class Thursday, a group of students and myself laid out the classes' dirty and wet gloves from all the hard work on a table to dry until the next day. This week was a productive one and the class enjoyed working hard and getting dirty on the farm! 

Thanks, 

Sam Jackson

Week of 2/2/18

This week in sustainable agriculture we had an Iron Chef and a market day! The theme for the Iron Chef was fermented foods. During the previous week, we had fermented veggies and stored them in the classroom. After several days, some jars had mold at the top and had to be cleaned up. Then, after about a week, we finally used them for our Iron Chef. All of the groups in my period did an amazing job. Two different types of grilled cheeses were made, chicken pot pie, and spring rolls with fermented veggies were made as well. Also during the week, we worked on our management jobs. My group is the watering crew, and we did a lot of good work. While walking around, we discovered 5 leaks around the farm! So, we identified them and fixed them. We did this by cutting out the leaking section of the irrigation, and then attached them together. The photo shows one of the parts of the irrigation we fixed on the farm. Despite all of the rain and moisture, it's important to fix leaks for the next season. Finally on Friday, we harvested for the market day. There were tons of herbs and yummy crops available. The other photo shows radishes harvested today from my group's bed. It was a really good and productive week with nice weather.

- Victoria van Pruissen

Fermenting

by Brian O'Donnell
re: week of 1/22/18


This week the highlight of class was probably fermenting vegetables. By first cutting them up then putting them in jars with some salt water, pickling spices, garlic and pepper seeds. We got to try some a few days later and at first for me it was kind of really salty but after a minute the flavor really grew on me. We are getting ready for an iron chef and we have decided to make a pot pie with the fermented food we have. Another highlight would have to be working in the garden and seeing the plants from last week sprouting and take root. Also we weeded because there are always weeds. It's been fun adjusting to my new group, I'm not in my old one anymore because at the end of break when we got back there was only Macela and I so we decided to switch to new people. The people in my new group are really cool too and the welcomed me in really nicely. I am in the compost group which I really like because we are growing dirt which it kind of trippy for me because usually you grow from dirt. In all it has been a fun week.