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Farm Update + Newsletter From Ryan
Hello Again,
Summer is winding down, school is starting, and we are slowly transitioning into fall. This week we began planting out some of the fall transplants and direct seeding some other late summer and fall crops. We planted out cabbage, collards, chard, broccoli, cauliflower, cabbage, and kale, and seeded beets, carrots, beans, rutabagas, cucumbers, and squash. I am looking forward to a delicious fall harvest.  | | Fall 2011 Brassica Patch |
It was my week on and man was it busy. With no rain all week it made irrigation and greenhouse management challenging. But with careful guidance from Paige and Justin we managed to keep the transplants and existing plants happy and thriving. With the weather forecast for this week predicting a 30% chance of rain on Friday, it doesn't look like we are going to get a break from irrigation anytime soon. It was nice to have a weekend on the farm. Working at a slower pace you tend to notice things that might ordinarily go unnoticed. I had the opportunity to observe a field full of butterflies. Some pollinating away while others played tag with one another. With little rain the mice have been moving in on our irrigation lines to get a drink of water. Luckily, I also came across a 4 foot rat snake with a full belly. Should help keep me from fixing drip line leaks all week.
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Composting- Last of the three C's
I would like to talk this week about our last of the three C's. Composting is another way we work to improve our soils and ensure that we can grow the healthiest most well balanced foods available.
 | | Compost pile with food and farm scraps decomposing |
Compost is essentially decomposed organic matter and is a naturally occurring process. You may have seen this kind of decomposition on a forest floor. The compost can either be plant material of animal matter. Backyard composting is the intentional collection and management of organic matter for the purpose of creating compost. Compost is a great way to improve and enhance the soil in your garden while reducing the amount of waste that gets sent to the landfill.
Key Ingredients to make great compost:
Microorganisms and decomposers
Air
Water
Green materials- high in nitrogen, grass clippings, kitchen scraps, fresh manure, weeds, green leaves, farm scraps
Brown materials- Sawdust, straw, brown leaves, old grass clippings
Important notes:
The ratio of browns and greens is about 4 parts of "browns" to one part "greens" by volume.
Occasional turning and watering the compost pile can aid in quicker decomposition.
Farmer and author Eliot CoIeman tells us in his book, The New Organic Grower, " I have the highest regard for composted organic matter as a long-term soil builder. The crumbly, dark, sweet-smelling product from a heap of assorted plant residues mixed with straw is the finest compost of all. Well-made compost has been shown to have plant-growing benefits far in excess of its simple "nutrient analysis" and to be an active factor in suppressing plant diseases and increasing plant resistance to pests. Producing compost is the most important job on an organic farm.
 | | Broken Down Compost Ready for Application |
More information on how to get started composting can be found here: http://www.howtocompost.org/
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Sweet Potato Greens  | | Sweet Potato Plants |
Sweet potatoes originated in Central America where they were domesticated 5,000 years ago. Today, China is the largest grower of sweet potatoes, growing over 100 varieties and providing about 80% of the worlds supply. Sweet potatoes grow as a vine and produce many edible leaves in addition to the tasty tubers we will be harvesting later. Sweet potato greens have a mild flavor and texture and can be eaten raw or cooked. Nutritional Value: Sweet potato greens contain dietary fiber, lipids, and essential minerals and nutrients such as magnesium, phosphorus, calcium, potassium, sulfur, iron, sodium, copper, zinc, manganese, aluminum, and boron. There are also great sources of vitamin A, absorbic acid, thiamin, niacin, and riboflavin. he leaves are high in protein making it a great addition to any vegetarian dishes. Sweet potato greens are also a great source of antioxidants, mainly polyphenolics, which may protect the body from cancer and cardiovascular diseases. Storage: Keep sweet potato greens in a plastic bag or sealed airtight container in the refrigerator to prevent wilting. Preparation: Remove stems from leaves before cooking. Saute in olive oil or butter over medium to low heat until tender. Be careful not to overcook. Flavor with salt, pepper, or even maple syrup! |
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This week's share
(this list is subject to change):
Tons of Tomatoes (again!) -- although soon to slow down
Lettuce Mix
Sweet Peppers
Garlic
Okra
Herbs
Mustard greens or sweet potato greens -- read about the sweet potato greens here
And something else...TBD
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