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