Grow a Lot in a Small Space

Looking for strategies to produce a lot of vegetables in your own backyard? Find out how you can garden using Small Space, High Yield growing techniques at the Local Food Project’s next evening workshop on Thursday, July 2 from 6-8 p.m. We’ll discuss biointensive methods and talk about ways to increase soil fertility, decide plant spacing, keep pests away, and more! Local wine and beer, as well as snacks made from local ingredients, will provide a delicious start to the night. A new skit performed by the LFP crew and friends will spark plenty of laughter. And we’ll kick off the July 4th holiday with a fun and relaxing evening in the garden. Cost, $20. Learn more on our website. To register, send an email to bslate@airlie.org by July 1.

Lots of Lettuce

The Local Food Project crew is harvesting baskets and baskets of crisp, crunchy lettuce these days. Pink-tinged Fireball, frilly green Nevada, and tall ruffled Concept all appreciate the wet, mild weather. We planted the little seedlings close together (six inches apart in four rows) and began harvesting them out as baby lettuce heads. Now they’re all growing fast and we’re supplying bountiful lettuce for lots of fresh salads for Airlie guests.

For the Love of Leeks

The leeks in the Local Food Project garden are thriving in all the rain we’ve been getting. Back in March, we ordered leek starts from Dixondale Farms, then planted them in four rows with six inch in-row spacing. After reading an inspiring article in Growing for Market about one farmer’s special leek-growing strategy, we decided to adapt it to our smaller scale. His technique of hilling soil around the base of the plants produced leeks with extra-long snowy white shanks that were a hit with his customers. We thought Airlie chefs would be equally as excited about tender, flavorful leeks so we’re hilling ours with a narrow-bladed hoe every 2-3 weeks. When harvest time comes, we’ll post a picture of the results!

Feed a Family Garden

In anticipation of the Local Food Project’s upcoming workshop on July 2—“Small Space, High Yield Gardens”—we’re working on a companion growing area to our popular 9x14 foot Parking Space Garden. Our new Feed a Family Garden covers approximately 700 square feet and we’re planting enough veggies and herbs to provide all the summer produce a family of four could ask for. The plot includes a wide range of crops—from tomatoes and basil, to watermelons and pole beans. We’ll be keeping track of the harvest yields, along with any unique problems or pests, so we can offer tips to visitors growing on a similar scale in their backyards. Come to our July workshop to learn more and check out the Family Garden’s progress!

Local Food Field Trip: Herbs for the Heart

The Local Food Project crew recently made a trip to DeBaggio’s Herb Farm and Nursery in Chantilly, VA to pick up plants for some expanded perennial sections in the LFP garden. We picked out several varieties of hardy rosemary, sweet and tangy apple mint, exotic curry plant, aromatic Spanish lavender, bright red flowering sage, and other interesting herbs and beneficials. Back at the garden, we transformed an old composting area near the hoophouse into a fun heart-shaped bed. More shapes are coming soon!

Intern Impressions

I recently read an article published in the New York Times focusing on the increased desire for summer internships dealing with organic agriculture. On a national scale, more and more college students are searching for a more meaningful summer experience. I am definitely one of them. Since I first learned about the Local Food Project Internship a few years ago, I could think of no better way to spend the summer. This is my second season at Airlie and I am thrilled to be able to learn even more about gardening and local agriculture. The interns interviewed in this article had different reasons for working in these agricultural positions. A few of them are merely looking for an escape from their everyday experiences whereas others have given serious thought to creating farms of their own. For whatever reason, more young adults are searching for farm internships than ever before. This interest points to a greater general trend of public interest in sustainable agriculture.

The author, Kim Severson, states that food is the political movement of our time and I wholeheartedly agree. Films such as “Fast Food Nation” and the work of several authors have helped to shed light on the state of nutrition and food in America. Last year in the garden we were able to read and discuss several books that helped me to understand the role that farms play in the overall health of our nation. If I never work in a garden again after this internship I will still have this knowledge and my actions will have forever changed. My experiences in the garden have helped me to understand the work that is being done and all that still can be accomplished with respect to changing the system. I am excited that there are so many young people who share the same interests that I do and are just as passionate about bringing higher quality food to others. Hopefully there is someone in the ranks who will go on to adjust government policies and perhaps even reorganize the FDA. The time has come for a higher respect of farmers and the contributions of sustainable, responsible agriculture.

My interest seems to have turned into a rant, but I am just excited about the prospect that the work I do everyday, and the knowledge that I am gaining over this season can be put to further use. I am eager to see some form of change or to at least bring my knowledge to others. When I returned to the University of Mary Washington after my first summer in the garden I couldn’t help but talk to people about what had become my own personal soapbox. I noticed that others were just as excited about these programs as I am and it is something for my generation to change. This article shows that an increase in the desire to work on farms over the summer is no coincidence, as young people are becoming even more empowered. If nothing else the farmers in sustainable agriculture are successful in creating a generation of knowledgeable consumers who will think before they buy and hopefully choose to support those who work so hard to provide for us.

Tomatoes, Start Your Engines!

As temperatures begin to climb, the Local Food Project hoophouse is becoming a hot, humid environment—perfect for tomatoes eager to get out of their flats and into the ground. Last week the LFP crew planted three hoophouse sections (about 100 square feet each) of different kinds of tomatoes. We gave our favorite from last year—Sun Gold—center stage in the wide bed right inside the main door. Other varieties we’re looking forward to harvesting include Pineapple, Brandywine, Geronimo, Glacier, and Cobra. With basil interplanted between the tomatoes, the hoophouse truly has the aroma of summer!

Organic Garden Primer Workshop a Success

We had blue skies and plenty of sun for the Local Food Project’s first evening workshop of the summer. About 35 people joined us for “The Organic Garden Primer,” enjoying the chance to see the LFP garden’s recent updates, mingle with other local food enthusiasts, and sample juicy mini-burgers made with local beef. Yum! The sixteen foot ladder also made an appearance, reprising its role in last year’s skit about organic gardening techniques.

If you missed the workshop, plan to join us for another great celebration on July 2. An LFP favorite, “Small Space, High Yield Gardens” will gather urban growers, suburban gardeners, and small farmers alike to learn about maximizing vegetable production in tight quarters. We’ll also enjoy local food treats, wine, beer, and lots of great conversation. Learn more and plan to attend!