Rain

On the Redwood farm this past week it was easy to see the effect of weather on our beds. Since it has been so cold the plants on our bed have stunted in growth. Typically on an average farm day we have to spend at least a quarter of our time weeding. Recently though, with this unseasonably cold weather, wedding hasn't been as necessary. Besides cold weather it has also been raining a lot. Rain is something that really causes plants and crops to thrive, but too an extant. Too much water can be harmful. I have observed that with all the rain we have had, some of the soil around the farm has turned muddy. It is a known fact that the Redwood Farm was created over a marsh, so without any excess water there is always a chance of sinkholes, but with this rain the sinkholes are a lot more likely. This change in climate has shown our class how big of an impact weather has on a farm. A good quote I found to emphasize this idea comes from the Chief spokesman for the Company Blue Diamond Almonds. He says "As in all agriculture, farmers are at the mercy of mother mature." — by Wes

Cooked

Although this week was not as activity driven as usual (due to limited farm time), the week consisted of fermentation and watching a show on Netflix: Cooked. This show offers many perspectives about food around the world. Like many other shows about environmental and economic issues, the episodes highlighted many issues within each nation and specifically why the United States is at fault. To surmise, the United States runs its market to appeal to people who want fast, easy, and cheap products at their own convenience. The show contrasted the U.S. and other countries around the world, such as India. Interestingly enough, most of the meals in India are and have been home cooked. Although, this has changed in recent years due to American influence. Parts of India have begun to invest in fast food, such as McDonalds. Overall, this week has been full of learning about the world around us and cultures we encounter. It is extremely interesting to see how different cultures treat life at home and how gender roles and overall food is influenced by these factors. —Luke

Last week

This last week in Sustainable Agriculture, we focused on preparing our beds for spring. Many groups cut down their bell bean plants at the base, allowing the roots to decompose and provide more nutrients to the soil before planting new crops. We also planted seeds in flats to keep in the classroom—where it is warmer than outside and easier for the seeds to sprout—that will be transplanted to the beds after the last frost in the next few weeks. In addition to preparing for spring, we also harvested some winter crops for the SustAg market day. Selling plants like Rosemary and Oregano, we almost completely sold all crops before the end of school.

I have attached two photos of Bell Beans plants that have recently been cut down in order to make room for the new spring plants.

Thank you,
Chloe Holder

Students in a Pickle about Pickling

This week in sustainable agriculture we learned how to pickle fruits and vegetables that we grew on the farm. Pickling requires a jar with a lid, fruits and vegetables, spices, salt, vinegar, and inoculant. The liquid made and used for pickling creates perfect conditions for lactobacilli to ultimately pickle your fruits and vegetables. It also eliminates bad bacteria like coliform. Pickling allows you to preserve fresh produce for longer and add flavor to average crops. This is important because it allows less food to go to waste by having it last longer. The microorganisms found in fermented foods creates compounds like lactic acid and alcohol which helps preserve food. Fermented foods also contain helpful bacteria for gut health and digestive health. Fermentation can be used for making sour cream, kombucha, beer, sauerkraut, beer, yogurt, and many more. Fermentation is a vital form of food preparation and can create a huge variety of food and drink that play a role in most people's everyday lives. -Tatum

Fermentation

This week in Sustag has been about fermentation. The students brought in jars from home in order to make our own fermentation. Fermentation is the chemical breakdown of a substance by a bacteria. It helps prevent the food from spoiling and it could provide unique flavors to the products. It can also also include vitamins and nutrients. We chose our food of choice and cut them up, placing it in the jar. Then we add one cup of water and one tablespoon of salt into the jar, also adding some garlic spices and apple cider to give our food some more flavors. The food should hopefully be sinking under the water, if it's floating then there is possibly too much oxygen in the jar. The longer we ferment the stronger the taste is going to be. After a couple days we'll get to check in on our jars to see how well they have fermented and how they smell and taste. Well be able to keep these for months. —Rica

Fermentation Fun!

The members of the Redwood Sustainable Agriculture farm strive to utilize everything that is produced on the farm in the most efficient ways possible. This week in class, we learned about fermentation, or the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving the production of bio preserving chemicals, carbon dioxide bubbles, vinegar, lactic acid, and/or alcohol. The use of salt in this process creates an unfavorable environment for unwanted organisms and favorable for environment acidifying lactobacilli. It also allows osmosis to occur, which helps to draw out the vegetable juices. There are many benefits to eating fermented foods, like promoting diversity among microbial cultures in your body, which can improve digestive health, and connecting yourself with the life around you. In addition to health benefits, there are also economic and social benefits because it adds value to the food. 

 

To begin the process of fermentation, students added hard vegetables, like carrots, pickles, or beets, to a mason jar. Next, we added added a cup of water, one tablespoon of salt, and other items, such as Apple Cider Vinegar, sugar, and garlic spice for flavor. After sealing the jar, students should allow it to ferment anywhere from five days to five weeks, or until it reaches the desired taste. The longer it sits, the stronger and more sour the taste. Try it and preserve your veggies!

 - Olivia Cooke

Iron Chef - Low Milage Edition

This week, in Sustainable Agriculture, we had another famous Iron Chef Competition. However, this Iron Chef was different. Over the past couple of weeks, we have shifted our focus of learning from how to be a sustainable farmer, to why it is important and the aspects that go into it. More specifically, we have learned about the mileage that food, especially processed, goes through in order to get to to our doorsteps. For example, I learned that the average food item travels about 1,500 miles from leaving the farm/factory to arriving at the grocery store and finally being bought and brought home. We learned the importance of low mileage food as it has many environmental benefits. So, because we have learned about this, our Iron Chef competition theme was about low mileage. My group made a potato hash with sunny side up eggs. Our potatoes and rosemary came straight from our farm. Overall, we totalled about 800 miles for our dish when the average same dish travels about 2300. The winning team made a beautiful salad, with all their ingredients straight from the farm, totaling 0 miles of distance. Before learning this material, I had never realized how much of an impact food processing and travel is. I learned that if you buy it, you support it so in the future I am going to try to limit the mileage of traveling of the food that I consume.

-Jackson Barry