On Wed. 23, our Sustainable Agriculture prepared for our final market. In order to have a thriving market, we prepared a variety of plants and vegetables. In addition, since it was our last market, we harvested all available crops to sell. It was an especially busy day on the farm, with students doing an array of tasks to prepare such as harvests, preparing bundles of crops, and recording our harvests. This week at school it was also Sustainability week. In honor of this week our class held an extra market time during lunch.
To prepare for our market, each students harvested crops from their A-bed (our individual group beds) as well from beds around the garden. During 4th and 5th period, on this foggy day, students worked hard to get a number of crops available. Once the crops are harvested from the beds, we weigh and record what we picked so we have a record of what we grow. Then we clean and trim excess stems or roots so they are ready to be bundled. Each bundle is sold for $2. As seen below, students are bundling harvests such as flowers, salad mix (kale and lettuce), celery, strawberries and garlic.
My group runs bed A11. We had an especially successful day and harvested all of our crops, leaving 2/3rd of our bed empty. Our most abundant harvest was our garlic. Our garlic has been growing since November and was finally ready to be taken out. We knew it was time for our garlics to come out because the previously tall green leaves were now a yellowish brown color and were slowly wilting. We had about 13 garlics planted—weighing a total of about 1.91lbs. We also picked carrots, radishes, kale, and lettuce. Our kale and lettuce we contributed to the salad mix that we were selling.
In the future, our farm will start being prepared for the summer as it awaits its new Sustainable Agriculture classes.
Jordan Overmyer
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