Compost delivery

Mason Bueman

On the farm we have recently received some new stuff, smelly stuff according to the swim coach; We have received new compost. Compost is crucial on our organic farm. The compost has also come in good timing with the start of our class beds. Compost is crucial for our farm because it enriches soil, helps retain moisture and suppress plant diseases and pests. Encourages the production of beneficial bacteria and fungi that break down organic matter to create humus, a rich nutrient-filled material. Reduces methane emissions from landfills and lowers our carbon footprint. We also make our own compost on the farm however we don't have enough to fulfill the needs of our farm so we need to buy some now and then.

Class beds

This week on the farm we continued to work on our class beds. These beds are much larger than our normal group beds and are shared with one other group. My group was assigned bed C4 north while another group worked on the south side of C4. At first, our bed was overgrown with bermudagrass as well as sunflowers and pumpkins, and there was even this really big pumpkin growing. We kept the big pumpkin for a while in our bed up until this week, but we had to pull the weeds and plants to make room for newer plants. Once our bed was plant free and aerated we began to lay down fertilizer. When our soil was ready we planted fava beans and onions watering them afterward. Furthermore, we laid down cardboard and wood chips in the pathways. --Rebecca

Crop Families

This week in class we made Crop Family Report Presentations where each group could pick different crop families out of the list of families Chenopodia (Amaranthaceae), Apiaceae (Umbellifera), Asteraceae (Compositae), Allium, Brassica, Cucurbitaceae, Legume (Fabaceae), Solanacea, Gramineae (Poaceae), Lamiaceae, Convolvulaceae, Rosaceae, Liliaceae and make a report of the family. Once we picked are family we would find the crops, how to care for the family, the local info (from farm or local farm), challenges (pests), and the historical info on the family. Each group member also made a crop example and picked one crop from the family to research. Each family has a different types of crops. A little information on some families like the Cucurbitaceae are made up Watermelon, Cucumber, Squash, Pumpkin and the Gramineae family crops are wheat, oats, barley, and rice. The Chenopodia crops are beets chard quinoa and Solanaceae crops are tomatoes, eggplants, potatoes. There are many more families that have different crops groups. As we finished the presentations each group would rotate to other groups and took notes on what their families crops were and extra interesting information on the family. Then next week are notes will come in use when we have a crop family scavenger hunt in the farm. 

-Rylee Sankowich

Class Beds!

The past couple weeks in class, we have started to work on our class beds. Along with our personal beds, we have to now take care of another plot of land in the farm. These new beds need a lot of work to be rehabilitated to be used again. First, the removal of dead plants, weeding and aeration are needed to help the soil become healthy again. New soil with fertilizer is also added to help the beds and the crops in those beds become healthy. My class bed, C2 will be growing kale this cycle. After the kale regrows, it will then be able to be sold at market days, and to the CEA. SuStag is all about sustainability, and by selling our crops and adding them to the CEA's salad bar, it reinforces Redwood sustainability as a whole, and we are able to have more money for further class projects. We cannot wait to see how all the class beds turn out and are excited to have a new partner in the Sustainable Agriculture family.

New Beds New Jobs

More than a month after getting our new plants into the ground the Sustag farm is sprouting up for another year. The lettuce is growing larger by the day, and the tomatoes are looking ripe and let me tell you how big of a bite I'd take out of one of those puppies. A big one. Mr. Stewart has been very helpful in getting us off our feet with our recently assigned, class beds. My group and I must've been given one fertile bed, because the kale on it looks like it could support a tree swing. Some groups' beds are rather weed infested, but judging by the speed at which our one-beds were put into shape, I have no doubt that my fellow Sustaggers will have them in prime condition in no-time. Just this week we did the first rotation of jobs on the farm. Every bed group gets a job for over a month, which could be compost crew, companions crew, watering crew, plants crew, or maintenance crew, each with specific jobs that are crucial in the functionality of the farm. I started out as part of the maintenance crew, weeding pathways and keeping order in the tool shed by cleaning it, making sure all the tools are returned and in good condition. I look forward to the coming months in Sustainable Agriculture where I am taking on a role as one of the watering crew managers, and I am confident that I will keep everyone's plants well hydrated. 

Hudson Brekhus

Water Conservation Blog-Pictures!

Maddie Loebbaka

Positive Progression

It has now been over one month, since we were first granted our own sixty square foot beds. On August 28th, the sustag students created groups, ventured out to the farm, and were given their beds. Most beds looked like a disaster. Different greens sprouting out in every direction. Weeds were commonly found in each patch of dirt. After some knowledge of the farming tools was demonstrated by each student, farming began! For many (and especially my group) it took a long time to weed out and remove all invasive species. However once that was completed the path to a biointensive garden began. We aerated soil, spread compost, and added new soils to our beds. Once our beds seemed somewhat organized planting was the next step. My group was able to plant lettuce, garlic, onions, beans, and potatoes. These plants have slowly grown every single day with water and care from each member of my group. Arriving at the farm each day and seeing the growth in all of the plants is quite rewarding. Everyone's beds began as heaping piles of greens and grasses. But now everyone has managed to start their own gardens. The farm will soon be producing harvest after harvest.

-Zach Ginsburg

Crop Families

In Class on Tuesday, we had a scavenger hunt where our goal as a group was to identify 10 different types of plants on the farm. We worked with our bed groups, and were given 30 minutes to complete the task. My group worked really hard to find all the different types of plant species, and we prevailed. The families that we found were Allium, Solanaceae, Cucuburbaceae, Legumes, Poaceae, Liliaceae, Brassicaceae, Apiaceae, Chenopodia, and Lamiaceae.  A challenge that we faced was finding a leaf from a liliaceae plant. Also in class on Tuesday we were given our class beds. Our job when we first we first received beds was to remove the corn stalks and start cleaning up the bed. 

Water Conservation!

 This week we are coming to the end of our first management jobs of the semester. I was in the water crew and was in charge of watering the plants, checking irrigation, and managing the reuse of water. Through this job, I learned in-depth techniques on the proper amount of water for plants of different maturities, and the little things that can be done around the farm (or a home garden!) to save water. Primarily, I had no idea that mature plants could survive on the little amount of water that drip irrigation provides. However, I learned that the drops throughout the day are more than enough to sustain a mature plant. In addition, there are many techniques to watering that save time and money. For instance, an English-style watering can is optimal for watering young plants because of the way that the water comes out, similar to rain. It has a larger watering area, so more plants are watered at a time, with less water used! One of my favorite water conservation methods we use on the farm is the water-catching bucket under the sink that can reuse the grey water for watering the large perennial plants or trees and vines in the orchard. It's my favorite method because of how simple and easy it is, but with such a big effect!

Maddie Loebbaka

Scavenger Hunt on the Farm!

For the last couple of weeks, students in groups of three created presentations about one specific plant family. The included families were: solanacea, chenopodium, apiaceae, cucurbitaceae, allium, legumes, asteraceae, brassica, liliacea and gramineae. The presentations included background information, pictures, planting instructions, recipes, and more. The class then held a gallery walk and students were able to take notes on each one. So, with the students new knowledge on the plant families (and some help from their notes), they completed their first scavenger hunt. The task at hand was to gather leaves from 10 of the 12 plant families that they had studied and learned about over the past couple of weeks, show them to Mr. Stewart, and without using their notes, list off the names of each family that they had gathered leaves for. It presented no challenge for many of the groups as the presentations had been in debt and provided sufficient knowledge to complete the scavenger hunt. Many students were nervous at first but it turned out to be a fun time in the end.

By: Sander Leszczynski

Calm Cooking

Welcome to the Sustainable Agriculture Page! Sustainable Agriculture also called "SustAg" by us talented individuals is all about using the minimum to create steady and sustainable grow for a long period of time. One great example of that if last week with our Iron Chef contest. Students separated into  four groups of eight. Those groups later came up with Ideas on how to incorporate crops into dishes that could be sustainably made with local resources. Groups were allowed to bring items from their house and supermarket but were encouraged to use the least amount from there and most from the garden. Day Two came around and the cooking commenced! Everyone was running around and screaming to one another like they were going to die the next day. While Mr.Stewart was getting into students' faces and calling their dishes garbage. WAIIIT, WAIT WAIT, That was just a scene from the normal Iron Chef my bad. Sustainable Iron Chef was calm and peaceful, students were laughing around and having a good time while cooking their food. While Mr. Stewart sat diligently waiting for the gourmet food that was about to enter his body. Each group finished a bit earlier than the other, but every team finished in the 45minute limit. My group made Bruschetta made from tomatoes grown in our personal gardens, herbs in our farm, Bread from a local bakery, Olive oil/Salt which was used by all groups, and strawberries which were picked fresh from our farm as well. Our team ended up falling just a bit short for first place, but it was definitely the most liked dish from our peers as we ended up having nothing left on the plate besides our sauce. All in all Iron chef was an amazing time, and it's definitely different from any other class because it's a breath of fresh air.

    Before Mr.Stew ate our dish            Mr.Stew crying over how great it is!

Hopefully you consider to do some sustainable acts yourself or even join SustAg in the future!

-Joshua Santos

Crop Families

This week in Sustag we have been working a lot on our crop family presentations, and we are learning more about the different families of crops and how to identify them. Through our presentations, we are teaching each other about the different families of plants and their characteristics, when to plant them, care and common pests of the different plants in each family. My group is the Apiaceae family and includes common plants like carrots, celery, and dill. We have gone through all of the old data from the SustAg farm, and we have actually planted and harvested a lot of these crops. We have harvested 15.96 pounds of CAL crops of celery this semester, and 18.12 pounds of COMP crops of celery, as well as 8.35 pounds CAL crop of carrots this semester, and 0.28 pounds COMP crop of carrots. I have included a picture of kale in my bed, which is in the Cruciferae family of plants and strawberries in my bed, which are in the Rosaceae family. We have been out on the farm watering a lot and taking care of our seedlings and they are starting to come up! 

-Sarah Young

Chickens

The SUSTAG Garden has recently introduced 3 new chickens to the farm! Recently named by the students, they go by Chicky Minaj, Lil Peep, and Young sLayer (or other?). Although they are a big responsibility for the students and teachers of the garden, they do provide many beneficial uses. They enjoy eating weeds and pests around the garden and introduce another way to keep the garden clean and regulated in an efficient way that doesn't require much micromanagement. The output is another added bonus, as their waste becomes fertilizer and supports plant life in their coop and for the rest of the garden. Students have also enjoyed the company of the chickens and are weaning them into life with humans as close companions. Regular holding and human interaction will get them used to humans and keep stress and frustration levels down when humans have to interact with them. Although not much time has passed, students are becoming closer and are learning and understanding more about chicken's characteristics and instincts. They will continue being a resource learning tool throughout the rest of the year. 

-Tyler Woods

Senior

Let The Iron Chef Begin

This week in SustAg marked a very important day. It was our very first IRON CHEF!!! The theme for the first iron chef was Herbs. The rules were simple, we had to make a dish that included herbs from around our farm. Our choices of herbs were mint, chocolate mint, rosemary, basil, oregano, chives and lemon verbena. These were the only herbs available for us that were on the farm. Aside from that we could bring anything else from our  own gardens or from the stores. My group agreed to make a brusketa made out of sourdough bread, monsterella cheese, tomatoes and basil. Only the Basil and tomatoes were from the farm. We put olive oil on the pan and put the bread on top of it and let it cook till it was nice and crispy and then added the cheese and to top it off we mixed tomatoes and basil together and put it on top of the cheese. At the end of the Iron Chef we did not win but another lucky group did…. So Congrats to Jordan's group. 

By Eduardo Diaz 

Planting!

These past two weeks, SustAg has begun planting their fall crops! Everyone on the Farm has been working really hard to plant the most sustainable bed. Each group is making sure their crops are planted as closely as possible so our crop output is greater. Some popular plants being planted are potatoes, beans, onions (lots of onions), kale, and garlic. Everyone is really excited to see their plants start growing. We all took pictures of our beds to see the difference in how they look later. Planting was a lot of fun, but the most exciting part of this week was our Iron Chef competition. 4 groups competed head to head to win the best meal deemed by Mr. Stewart. Each group made delicious and visually appealing meals with eggs being the favorite dish to cook in 5th period. In the end, only one group came on top and were crowned victors. It was a lot of fun learning how to cook more sustainably! -Sophia

The Sustainable Agriculture Farm's Pond

By: Jack Finnegan

Before you are greeted by the dozens of neatly spaced beds, each containing various crops that are grown organically and through biointensive methods, you are welcomed by our small, self sustaining pond. This pond is home to a handful of small goldfish. These omnivores eat the plants, insects, zooplankton, and the detritus that is found in the pond. Due to the algae and plants in the pond, along with being instinctively scared of predators that hover above them (birds or racoons) these little fish are hard to find on most days, however when you are able to see them you can see that their small, 2-4cm body is covered in bright orange scales that shimmer in the sun. The plants in the pond do not just provide a pleasing visual aesthetic to the farm, but also, with the help of algae that is also found in the pond, provide dissolved oxygen for the ponds grilled inhabitants. The pond is a great addition to our farm for a couple reasons. Besides it being nice visual aesthetic and offering something unique to our farm, it also promotes biodiversity in and around the farm, along with providing residential birds and animals with a source of freshwater. This pond was created by one of Sustainable Agricultures own students, Owen Henderson, who is a fishing enthusiast and an outspoken person in regards to sustainability and conservation of our land, food, and our marine and terrestrial species. He is now studying fisheries biology at Louisiana State University. 

Iron Chef #1

Iron Chef #1

This past week in Sustainable Agriculture we performed our first Iron Chef competition. The theme of the challenge was "Fall Herbs" due to the plentiful supply of these plants on our farm. Rosemary, basil, mint, and chives were common herbs used among the four groups. Each group had roughly eight members as the classroom only has the capacity for four cooking/prepping stations. We were told about this assignment a few days before in case anyone wanted to bring in any produce or food that wasn't available to us from the farm. On the day of the competition, Mr. Stewart gave us time to harvest and record any produce that we wanted to use for our dish. Aside from the herbs, lemons and other fruits such as strawberries and apples were popular additions to each group's dish, providing a good aide on the presentation aspect of this assignment. Each of the four dishes were tasted by Mr. Stewart and graded based on their taste, presentation, sustainability, preparation, and cleanup. In the classroom, each group was given a hot plate, a few knives, a plate, a mixing bowl, and access to their own sink. Only two people from each group were allowed to be using the hot at a time so the rest of the members either helped clean up or prepare other parts of the dish. We had roughly 40 minutes to prepare our meals, and I was pretty impressed with what each team was able to make. In the end, one team was crowned the winner for their excellent and thorough use of "Fall Herbs" and were awarded a few extra credit points for their victory.

By: Ryan Carlson

Iron Chef!

This week in sustainable agriculture we got to mix it up a bit with a super fun activity we do periodically throughout the year called Iron Chef! If you have seen the show before you know the appeal. We first split off into groups of 8 the day before and planned out our meal. Each iron chef competition has a different focus, this one was based on seasoning and herbs found out on the farm. Ideas were being thrown out all over the room until each group individually decided what to make. The next step was planning what we would source from the farm and what we would have to buy or find somewhere else. We were told to pay attention to where the items not from the farm were coming from, for example: were they from a students garden? A local farm? Or less desirable... were they packaged and processed? That day after class ended we all went home excited for the following day to come. My group talked all evening about what our game plan was until finally the next day arrived. We started Wednesday's class by meeting out in the redwood sustag farm (our very interactive classroom) and we were given intrusions to only pick what we would use and not extra to go with our main focus on the farm which is sustainability. From there the groups went off grabbing what they would need for the iron chef challenge. Once the groups were done with getting their ingredients we walked up to the classroom and Mr. Stewart briefed us on safety. Then it was off to the races with 40 minutes on the clock! The groups began to construct their dishes with the hot plate, spatula, 2 knifes, cutting board and plate they were given to display the food on (plus whatever else was needed from home). After each group completes their dish they bring it up to the front judging table where Mr. Stewart, accompanied by his TA for the period judge on presentation, taste, creativity, and use of the farm ingredients. Our class had a very wide variety of dishes with people making hash browns with brussel sprouts and topped with a fried egg, omelets with farm tomatoes and other ingredients, smashed seasoned potatoes, mint, strawberry, and lemon verbena lemonade, and toasted bread with bruschetta and farm grown tomatoes. Not too shortly after Mr. Stewart completes his judging do we get to do our own taste test accompanied with a presentation by a few of the group members. Slightly hesitant but intrigued we all tried each others food and with that the class period came to an end and a winner was announced. The winner of this weeks challenge was the group that made hash browns with brussel sprouts and a fried egg. Overall this was a super fun way to interact with what our farm produces and I think we can all agree that we can't wait for next time!
-Annika Geissberger