This week in Sustainable Agriculture, we have started working on our final one bed presentations. It has been a great opportunity to reflect on our year so far as we think about how much all of our one beds have changed! Now that we have entered the rainy season, our farm days may be limited or cut short, however, we are grateful for the nutrients the rain brings and the water we could save! This Tuesday, we were able to go out to the farm to check up on everything after a long week off, and we were met with a sad surprise. It seems as if over break, something ate most of our class beets. The lucky unaffected ones were harvested for this week's market, to make sure our surprise companion does not make their return and finish them all off. We are trying to stay positive! If the weather allows for harvesting, we will be holding our semester's last market day this coming friday. We hope that it will be a successful market, since you can make many fun dishes with our yummy food, as we all got to try during our last farm to fork, completed over break. See you next week!
Thursday, December 12, 2019
Flooding Causes Problems For School Chickens
Jackson W
Redwood's new Buff Orpington chickens, named Lil' Peep, Chicki Minaj, and Chickira, have been getting used to their new home on the farm over the past few weeks. They are less fearful of students and more comfortable being picked up or hand-fed. However the rain this week combined with high tides have caused some problems for the chickens, as their run has been flooding lately! Our brave birds like to forage for bugs that the rains drive to the surface, so they've been wading around in the water, risking hypothermia if their feathers get too wet. The farm is in the process of looking for concrete blocks which planks can be laid over to create a floor for the birds. Hopefully in the future the chickens won't have to risk getting their feathers wet when they go foraging after a rainstorm.
Rain Day!
Unfortunately the Sustainable Agriculture class was not able to be out on the garden today harvesting the crops for market day. While we won't get to harvest we don't have to worry about coming in and watering our crops! As a matter of fact market day has been moved too next Friday so be sure to let friends and family know. Despite the market being postponed Mr. Stewart is still selling and hand delivering heads of cabbages to teacher, so make sure they all know. While we weren't on the farm today we did have a lot of in class time to focus on our one bed calculation and the one bed presentation. After a successful work period we were treated to the end of the honey bee movies. -Mo
Successful Lettuce Delivery and Upcoming Market News
On Friday, December 7th, 2019, Sustainable Agriculture students got to participate in a very successful lettuce delivery! Conclusively, we delivered about 40 lettuce heads to staff and faculty members on Redwood campus. We harvested these lettuce heads, grown with lots of care and love, from our very own beds at the RHS farm using sickles. Luckily, there is more to look forward to from the Sustainable agriculture family... In fact, there is a market scheduled for this Friday, the 13th, where many more fresh harvested items can be purchased. Check out other blog entrees to see what you can make at home with a variety of the items found at our market that we have already tried out for you! Regardless, you can never go wrong with the delicious crops that we grow at the farm. You can find out for yourself at the market during 7th period or after school hours by the flagpole in the front lot. Hope to see you there! :)
-Olivia Winterhalter
Tuesday, December 3, 2019
Scents of a sustainable Thanksgiving roam the hallways of Redwood High School on November 20!
Mason L
On Wednesday, November 20, several classes got the opportunity to partake in a Gordon Ramsay level cooking competition. Blood, sweat, and tears were put into the effort with the hope of taking home the gold, extra credit points. Individual class periods consisting of individual groups worked tirelessly to prepare a dish that was of a Thanksgiving theme, but consisted of zero meat. This brought for many creative ideas and new tastes that were introduced to the students during the tasting at the end. According to Mr. Stewart some of the dishes were better than anything he had ever tried before. One meal in particular that took home 1st place for its class period was "Giving thanks to Nick Brier." This was one example of the many Michelin 3-Star dishes that were created!
Iron Chef 2
This Week in SustAg all classes participated in an iron chef cook off, where everybody in the class paired up into individual groups, all groups making an organic meal that would be judged by mr. Stewart and two other qualified judges, the teachers assistants. This week the theme for our cook off was thanksgiving. Groups were allowed to bring organic materials from outside of the classroom as well as harvesting materials from the farm beds to add into the meal. One new item added to the iron chef menu for cooking were chicken eggs, the chickens have recently begun laying them and the first laid egg was used in the iron chef cook off this week. An example of the typical meals made in the cook offs is the one My group prepared a vegetarian stuffing using an egg, jerusalem artichoke, celery, vegan sausage, and spices. Everyone enjoyed getting to cook as well as eat the meals they made, a unique opportunity you wouldn't get to try in other classes -- Dylan
Update
> Out on the Redwood Farm, 4th period has had exceedingly fast growth
> rates in our One Beds. We have been harvesting the outside leaves of
> the lettuce, and we still have an abundance growing in our bed. Our
> class beds have all been weeded, aerated and amended with compost.
> Most groups have planted seeds and some have sprouted. We have also
> started a new compost pile for the month of November. The chickens
> have become habituated with us will now eat out of our hands and one
> will even walk up to us to get attention.
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