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ONLY 2 SEATS LEFT!
PROPAGATING CROPS FROM SEED & GREENHOUSE MANAGEMENT
Sat. Nov. 14 (part one)
Sat. Nov. 21 (part two)
1:00 to 5:00
$120
Learn how to:
Start seed with the tools and techniques for the best success
Create propagation media
Sow seeds into flats and cell trays
Manage a greenhouse/cold frame - whether your greenhouse is on a windowsill or a 1/2 acre: Maintaining optimal environmental conditions for germination and early stages of seedling growth
Transplant seedlings
Manage seedlings in preparation for field transplanting
Identify appropriate life stage for transplanting to field/garden
Determine when and how to deliver supplemental fertilization
Manage pests and pathogens: Monitoring, identification resources, and active management
For more information, visit
for class curriculums
2010 Class Dates Coming Soon for:
Garden & Field Tillage and Cultivation
Irrigation: Principles & Practices
Making & Using Compost
Managing Arthropod Pests
Managing Plant Pathogens
Managing Weeds
Reading & Interpreting Soil Test Results
Basic Seed Starting
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Greetings!
It's hard to believe our little Pumpkin Girl is almost two years old now. She is growing up to be quite a farm girl! We have always enjoyed seeing the farm through our visitor's eyes (they tend to see all the beautiful plants and not the persistent weeds) but seeing our 32 year old farm through the eyes of 22 month old is quite different. Raquel's selection from the abundance of colorful, falling leaves around the greenhouse can be a full hour's pleasure. And the different shapes and sizes of rocks and sticks along the path from the house to the barn is simply amazing! The excitement of seeing the horses and donkey each day just can't be contained. This autumn has been full! |
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Fresh - New thinking about what we're eating a film by ana Sofia joanes
FRESH celebrates the farmers, thinkers and business people across America who are reinventing our food system. Forging healthier, sustainable alternatives, they offer a practical vision of our food and our planet's future. FRESH addresses an ethos that has been sweeping the nation and is a call to action America has been waiting for.
Please join us for a screening and discussion of the new documentary FRESH
Monday, November 9, 2009
6:30 - 8:30 pm
Sims Science Building, Room 215 (2nd floor)
Windthrop University - Rock Hill, SC
Post-screening panel discussion featuring:
Mary Etta Moorachian, PhD, RD, LD, CCP, CFCS - Professor of Culinary Arts, Johnson & Wales University
Greg Pillar, PhD - Assistant Professor of Environmental Science & Chemistry, Queens University of Charlotte
Allison Mignery, MS, RD, LDN - Mecklenburg County Health Department
Mary Roberts - Owner, Windcrest Farm, Certified Organic Plants & Produce
Mallory Pitser - Know Your Farms LLC, local food services organization
For more information, contact Tricia McCord - 704.909.8445
View the movie trailer HERE |
Bottled Water - Did you know...?
28 billion - the number of plastic water bottles purchased in the US annually
1.5 million barrels - the amount of oil used to make those bottles.
$11 billion - the amount Americans spend of bottled water annually.
16 % - the number of plastic water bottles that get recycled annually.
2.5 million - the number of plastic water bottles Americans discard hourly.
Gallon for gallon, bottled water costs more than gasoline. At least 24% (some experts say as much as 40 percent) of bottle water is nothing more than processed tap water. Beverage companies aren't legally required to disclose the source of their water. If it doesn't say 'spring water', chances are it comes from the same or a similar source as tap water.
Tap water is regulated more rigorously than bottled water. Municipal water is overseen by the US Environmental Protection Agency, which has more regulatory oversight than the US Food and Drug Administration which oversees standard for bottled water. It's impossible to make any water totally free of contaminants, but most amounts in tap water are tiny - and tap water has to meet higher standards than bottled water.
It takes three to four times the amount of water in the bottle just to make the plastic for the bottle, and that's not including how much oil is used and how much carbon dioxide is created when the water is shipped to the store.
To make tap water more convenient for travel, put it in a washable stainless-steel bottle or a dishwasher safe poly carbonate or lexan bottle. Water bottles made of regular plastic, when reused, can harbor bacteria, and those aren't made to withstand the heat of a dishwasher.
If you can't break the bottled water habit, look for a brand that hasn't been shipped across the world. The less distant the water has to travel, the fewer greenhouse gases are produced.
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Sincerely,
Mary Roberts
Windcrest Farm
Patience and perseverance have a magical effect before which difficulties disappear and obstacles vanish.
- John Quincy Adams
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