Sixteen Foot Ladder

June Update

2010-06-14T14:31:00.008-04:00

Hello faithful readers!

Ben here. It's hard to believe we're already half way through June- the month is passing by like an afternoon shower! The past month has been full of activity here at the Local Food Project. So full, in fact, that we haven't kept up with this blog as much as we would like. Since so much has happened, let's lean on this writer's favorite crutch: bullet points. Here's a smattering of what we've been up to at the LFP:

-We attended another great CRAFT program event at The Farm at Sunnyside. A great turnout and a lot of great food! (See the post from 4/19 for more about the CRAFT program.)

-Pablo contributed an article to Flavor Magazine describing the CRAFT program its value to aspiring farmers.

-We planted 30 beds (2700 sq ft) of squash, cucumbers, zucchini, lettuce mix, and beets... in one day!

-Filled the hoop house with tomatoes, peppers, and egg plant.

-Completed various infrastructure projects such as reinforcing our deer fence and cutting new row cover.

-Humanely trapped a family of groundhogs whose home was not even ten feet from our squash beds. We dropped them off far away from the garden. I believe a groundhog is born with the right to look for his shadow, as long as that shadow is not cast on our crops.

-Hosted several tours and a team building dinner with guests at the Airlie Center.

Last, but certainly not least, we acquired two interns to (do all of the) work for us during the next 6-8 weeks. Welcome Shaina and Yuka!

Now you're up to speed. We have another CRAFT event this week and plants growing quickly, so we'll have more to report soon.

Away We Go

2010-04-19T13:37:00.005-04:00

Hello Readers!

Spring is in full swing at the LFP (with a little summer weather mixed in), which means it's time to get to work. For Pablo, that means it's time to hire a new drone to do the work for him. Ladies and gentlemen, I am that drone.

My name is Ben Hanna and I'll be the Local Food Project Coordinator for the 2010 season. Of course, I'm treated better than a drone and I'm excited for working with Pablo and other Airlie Center staff in the coming months.

During the past week I've been familiarizing myself with the LFP's 3 acres and trying to soak up as much of Pablo's wisdom as possible. We've been working in the hoophouse for the most part while the ground outside warms up a bit. We sowed cress, cilantro, and phak choi last week, with potatoes and lettuce going in this week. I'll check back in soon!

Catalog & Supply Time

2009-12-29T12:22:00.005-05:00

If you ordered any seeds or other garden supplies in the past few years, then you know what to expect when you open the mailbox in late December. Catalogs- lots of them, full of the latest and greatest varieties, tools, gizmos, gloves, books, etc.

There are several catalogs that head straight to the recycling bin. There are a few that I know I will need handy eventually, so I put them into the SAVE pile, but they don't really call my name at this time of year. Then there are a few that I scan like a detective hunting for clues. Topping the list of the catalog most scanned, read, and eagerly anticipated is the catalog of Johnny's Selected Seeds.

First question: what's new? I find myself gravitating towards the tools section. Has Eliot Coleman created a drill-powered mini-copter that allows you to hover over beds of greens in the hoophouse? Perhaps in 2011. But the big push on quick hoops seems right for the times. Cheap, effective, and serious profit potential.

Second question: what's changed? Now I'm looking at prices. I go straight to lettuce mix for that one. Almost no change. Smart move! Now to Zinnias- prices have risen sharply for the Benary's mix, probably in part due to the events in the flower seed world that Growing for Market has covered in 2009. Either way, I wish that Johnny's would just stick with weights of seed (1/4 oz., 1 lb, etc.) or quantites of seed (50 seeds, 1000 seeds etc.), but not tinker around with these units for different varieties, or from year to year. Everything else about the catalog is excellent, but I'd rather that Johnny's just be more open about price changes than trying to muffle them with changes to units and sizes of packets that prevent an easy comparison.

Third question: in what direction is the company headed? I'm interested in what new areas the particular seed/tool company seems to be expanding. Johnny's appears to be renewing focus on the commercial grower, and expanding in the tools/equipment aspect of the company. That says two things to me- one, that small-scale farming is booming in a time of economic stagnation, and two, that Johnny's is concentrating on strengthening its position as the 'go-to' seed & supply company on the East Coast for the small veggie farm. That may seem like the obvious move, but my observations of several companies in the past few years lead me to conclude that many small companies make the mistake of trying to be all things to all people. Johnny's has avoided this pitfall, by concentrating on becoming all things to a particular group of people (market gardeners and small veggie farmers), a group which is clearly surging into 2010.

The Seeds of Change catalog really surprised me by removing the tool section entirely! This says to me that after dabbling with all kinds of different stuff, they may be concentrating again on the backyard gardener. I get the sense that the company is a little bit scattered in terms of focus, and perhaps might be returning home to a focus on heirloom seeds.

Southern Exposure Seed Exchange has the most compelling catalog of the year, in large part due to the catalog cover, which is creative and enticing. Little gnomes with caps that mirror hot peppers. Very well done. Everything about this company says that it is heading in a positive direction. Like Johnny's, Southern Exposure is clearly concentrating on strengthening its home base, but in this case the home base is heirloom seeds and the backyard gardener. Quantities of many seeds are certainly sufficient for the market farm, but Southern Exposure has smartly continued focus on the victory gardener and establishing itself as the go-to seed company for organic gardeners of the mid-Atlantic. I am impressed by how Southern Exposure has crafted and communicated such a clear and consistent identity over the years, and how each year seems to feature solid and measurable improvements...all this I gain from the catalog!

But a picture is worth a thousand words. In summary, the catalogs of 2010 communicate to me that this is a year of 'energizing-the-base'. Smart companies are identifying the things they do well and improving them. The small farmers and backyard gardeners these companies serve are doing the same thing. 2010 motto (expanded from an old funk song)- "Whatever you do, do it good, and what's good, make it better."

Airlie in the Snow

2009-12-22T13:36:00.009-05:00

A couple weeks ago we were excited to harvest Arugula from beneath a light canopy of snow...well now we have two feet of snow in the garden! so not much harvesting happening. We're relieved that the hoophouse shed the snow, and look forward to uncovering the arugula in the garden if this snow ever melts! Looks like it will be around for a long time, so we'll just hang out in the hoophouse until then...

Arugula, Class, Snow & Winter

2009-12-07T13:50:00.016-05:00

Four inches of snow sits atop beds of arugula in the Local Food Project garden- meanwhile, winter sowing of arugula and greens carries on in the LFP Passive Solar Hoophouse. As we wrap up a year full of workshops and seminars at Airlie Center, we look forward to our January 2010 Conference- Nordell & Martens: Culture in Cultivation, featuring a small vegetable farm powered by draft horses, and a 1,300 acre organic grain operation with custom milling of animal feeds.

Winter, where the harvest is soooo sweet, literally! That's because the cool temps concentrate sugars in cool weather crops, from carrots to kale to yes, arugula. If you have ever wondered why your garden carrots are not that sweet, is may be partially due to the temps of the soil during harvest. So many crops that are bland or even bitter during the summer and early fall take on an entirely new flavor in the fall and early winter.

The key becomes how you keep these crops alive in the garden for that sweet harvest.

At the LFP garden, we believe in simplicity. Metal hoops (you can cut your own using any decently thick steel wire) straddle our three ft. wide garden beds. Over these hoops, we drape floating row cover, a poly-fabric that provides a mild amount of frost protection (a few degrees), but creates a temperate, wind-free environment in which cold-tolerant greens and roots (like radishes, carrots & beets) can hang around and sweeten up until harvest. The row cover comes in varying thicknesses and price, but we like to use the stuff that is in the middle- not too light, not too heavy.

So when it snows, the cover will at least provide a little buffer between the plants and the snow, provided the snow is not too heavy. It is truly amazing to dust off the snow, and uncover a dazzling green bed of crispy greens amidst a winter wonderland!

For heading deep into winter, a hoophouse is the way to go. It's the same concept of providing a little protection for the crops with hoops and a covering, but the hoops are much larger and the covering is a high-grade plastic. In the LFP garden, we have a 30x72 ft. gothic frame hoophouse. The frame came from Ledgewood Farms. The plastic, vents, and end-wall paneling came from Griffins Greenhouse Supply. We harvested and milled all the white oak baseboards and door framing ourselves, with the guidance of experienced timber framer Eric Westergart.

And that brings us back to winter. I encourage all gardeners to go for a winter harvest, which is essentially an extension of your fall crops via a little protection from the elements.

Exploring the Small Farm Dream

2009-12-04T12:01:00.008-05:00

This past Wednesday, December 2, 2009, eighteen emerging new farmers gathered for the fourth and final session of this year's Exploring the Small Farm Dream Course, held right here at Airlie Center. The course, developed by the New England Small Farm institute, is designed to be a concise and effective catalyst for small farmers to better evaluate new enterprise ideas, identify resources, and determine next steps. The course is so valuable because of the holistic design of the sessions, helping small farmers look more closely at the dollars and cents of a particular production model, as well as quality of life and family dynamics.

Each session, we invite a local farmer or two to share their story, experience and advice for the group. The goal of the course is not to teach how to farm, but to facilitate the connection of aspiring farmers with one another, with experienced mentors, and with the right questions. At the end of four sessions, course participants create an action plan with next steps, from additional research to mentorship opportunities to launching an enterprise!

This year we took a field trip to Moutoux Orchard and helped Rob Moutoux plant garlic while learning about his developing CSA and local grain & flour projects.

It is our hope that Exploring the Small Farm Dream and other programs create the beginnings of a more effective infrastructure to advance new farmers and new farm projects throughout the region.

Hallows' Eve: Scythe Time

2009-10-26T13:59:00.005-04:00

This past Sunday's Hallows' Eve workshop was a blast from the past, and into the future! Guest presenter Harvey Ussery demonstrated proper use of the scythe, a mowing tool of old (commonly associated with the grim reaper & Halloween) which has come back to life recently as backyard food producers and small farmers alike focus on minimizing their use of fossil fuels. The high-quality & properly used scythe is not only efficient, as Harvey demonstrated, but meaningful and enjoyable!

The rest of the workshop examined the use of the broadfork and other hand tools in the Local Food Project garden system, and the consideration of season extension strategies and protection of crops in the late fall garden.

Cider and good times all around, we can see the Hallows’ Eve workshop becoming a pre-Halloween tradition here at Airlie Center.

Lettuce Revolution

2009-10-19T15:09:00.002-04:00

Lettuce loves the fall, in and around DC. Cool, moderate conditions are perfect for the tender leaves of lettuce, which acquire a sweet crispiness in October.

Lettuce can tolerate frosty weather, but it needs a little protection. That’s because those tender leaves can take a hit if they freeze and are exposed to a punishing wind.

At the DC Green Fest a week ago, we launched a lettuce revolution, giving out 1,500 baby lettuce plants to 1,500 Green Fest visitors who signed-up for our Local Food Project newsletter- the Broad Fork Express (named for our favorite garden tool). But with a lettuce head in hand, now what?

How to grow lettuce in and around Washington D.C. (in October).

At the Local Food Project at Airlie, we have a simple acronym that identifies four areas an organic gardener must address to achieve success with a crop. This acronym is SNAP! (Seed, Nourish, Advance, Protect).

Seed- without seed, you don’t have a garden. Even a vegetable garden dependent on transplants from the nursery is one ultimately dependent on seed! The first thing an organic gardener needs to know is that not all seeds are the same. Lettuce is not lettuce is not lettuce. There are hundreds of varieties out there in a range of garden catalogues. Some are hybrids, some are heirlooms (save that discussion for later…better yet ‘google’ ‘heirloom seed’ and read), and have been bred over generations for a range of needs and conditions. For instance, some lettuce varieties thrive in colder weather, and make it much further into the winter- they have been selected and developed for this property. All the lettuce seeds we started in the greenhouse to give out at the Green Fest and to plant in our passive solar hoophouse are varieties bred for the winter. They are heirloom varieties we purchased from Southern Exposure Seeds.

*Capitan

*Yugoslavian Red Butterhead

*Rouge D’Hiver (“Red Winter”)

*Forellenschluss (“Speckled Trout”)

*Deer Tongue

These five lettuce varieties all do well in the cold, have excellent flavor, have been tried and tested and passed down through generations, and will be planted all over the DC metro area after the DC Green Fest this weekend. If the Green Festival were in early summer, the Local Food Project would focus on lettuce varieties that can withstand heat (Sweet Valentine, Jericho, etc.). But the days of October grow colder, and we need lettuce plants that are up for a winter challenge.

You won’t feed a family with one lettuce plant, but we hope that one single lettuce plant, put into the garden, or window box, will become the catalyst for food-producing-transformation in many of those folks who adopted the plant and Nourished that little lettuce into a whopping Thanksgiving treat.

Before we move on to Nourish, two more points about seed. First, seed varies in quality, so get it from a reputable source. Second, “seed”, in common organic gardener and farmer vernacular, is also a verb, and is synonomous with “sow”. Instead of “Sow that bed with some lettuce seed,” the efficient farmer will often state to her crew, “Seed that bed!” And the tool often used to sow seed is a “seeder”.

We lead off our acronym with Seed because, above all else, you need seed to have a veggie garden, but you also need to seed the seed. Sometimes we gardeners over think our gardens, get out a hundred books, and never get to the actual seeding and planting. Stick seeds in containers, stick ‘em in the ground, but don’t leave them to wither in packets!

Conclusion- Seed good seed with a seeder.

So Nourish, the second word encoded in our clever acronym SNAP! Nourishment for vegetables comes in many forms. For organic gardeners, we should create another sub-acronym for Nourishment, but the problem is that there are so many forms of nourishment it would be hard to come up with the right acronym, unless the acronym was N.o.u.r.i.s.h.m.e.n.t, but that would be working backwards, and trying too hard.

Nourishment for most vegetables includes:

Sunlight, and lots of it. Lettuce really likes the sun. Problem is, when we have lots of sun around here, it’s often too hot for lettuce. That’s why spring and fall are so important to the lettuce family in and around DC. Enough sun, but not too hot.

Water, in even moderation. Lettuce loves water, but like most vegetables, not too much. Many organic gardeners, conscientious beings they are, water too much, and drown their plants. It’s better to water thoroughly 2-3 times a week than every day. In the fall and spring, water less. That’s because the water table tends to be much higher, and soils stay moist much longer in the cooler temps.

Healthy Soil- so you’ve got sunlight and water, but if you’re growing organically, you need a nice, healthy soil. Healthy soil has plenty of well-decomposed organic matter, like compost and decayed root systems and plant matter, that feeds microbes which in turn feed growing plants. Healthy soil is well-draining and well-aerated. The organic matter helps with this, as do the worms creating channels through the soil as they digest organic matter. Plants need air in the soil for expanding root systems and optimal microbial populations to enhance plant growth. Healthy soil also has a good balance of rock minerals & slow-release nutrients that work in concert with organic matter and microbes to provide plants the full-spectrum of food they need to grow with speed. A soil-test can help reveal which minerals may be missing in your garden soil. A final component of a healthy garden soil, many organic gardeners would argue, is a mulch over the surface of the soil that boosts microbial activity near the surface of the soil, feeds worms over time, and keeps soil evenly moist during dry-spells, among other things. Straw, leaves & other plant matter are popular organic garden mulch materials.

Nourishment can also include optimizing the soil & air temperatures that vegetables want to grow best. Floating row cover (hot link) and other materials can add warmth to plants in the beginning and late stages of the season to speed their growth. Most lettuces in the DC area are going to want a little supplemental warmth, in the form of a protective cover, in late October and Fall, so this is where “Nourish” might overlap with “Protect”, but first let’s consider the ‘A’ in SNAP- Advance.

*A final note about Nourish- the best fertilizer, as the old saying goes, is the footprint of the farmer. That means that the attentive care of the farmer and gardener goes a long way in seeing crops through to a bountiful harvest.

Advance – Organic farming and gardening can be a real challenge. All kinds of pests want to eat your crop, and one lettuce plant out there in the garden on its own is no exception! We need that lettuce to grow fast. There are many ways we can help plants grow fast. We can start them out in the sheltered environment of the greenhouse, so the seed germinates quickly and does not have to fend off neighboring weeds that want to grab all access to sunlight. We can supplement the garden with more water during hot spells, or dry spells. We can cultivate around our lettuces and vegetable plants to stimulate the soil and remove weed competition (overlapping with ‘Protect’). As our plants grow, we can add a little organic booster, like fish emulsion or compost tea, or a top-dressing of compost right around the plants on the surface of the soil. These are all things we organic gardeners can do to ‘Advance’ our plants and help them grow as quickly as possible. Plants that are stalled out because they are in overcrowded conditions, or poor soils, or unsheltered from weather extremes, are plants in trouble. ‘Advance’ is all about the little things we gardeners can do to make the difference, the proverbial ‘Green Thumb’. The trick is not to overdo it. A little bit here and there can go a long way.

Protect- The final component of our LFP garden acronym, but should probably be the first! That’s because ‘Protect’ is arguably the weakest component of many an organic garden. Here’s why- we get excited about ordering seeds, working up the soil and planting, we get excited about the harvest, and in all this excitement we forget about the importance of protecting the crop. Only when the deer have razed our plants to the ground, or the squash bugs overtake our zucchini, or a frost kills all our hardwork, do we think “Gee I should have done a little something to protect the harvest!” “Protect” is about working backwards, imagining the things that will inevitably happen if crops are unprotected, and working to prevent the damage from being done. Working backwards kills the spontaneity of the organic garden, or so it seems, but ultimately creates much more satisfaction. First, protect your garden from large critters like deer and groundhogs and rabbits by building a good garden fence. The ideal fence is tall enough to keep deer out, and reinforced at the bottom to prevent gnawing. Any fence at all would be a good start if you don’t currently have one. Second, protect your crops from bugs by monitoring them closely. So many infestations can be prevented just by recognizing the warning signs. Row-cover and fabrics can be employed to keep bugs off certain types of vegetable plants until they are large enough to withstand some pest pressure. Non-toxic biological controls can be employed in select circumstances where all other approaches fail. Promoting habitat for beneficial insects in the garden is a form of ‘Protect’. Third, protect your crops from frost and weather extremes. Blankets and row cover can protect your crops when it first starts to get really cold outside. Another strategy involves patience, and planting your plants at the right time of the season! Many gardeners plant their tomatoes too early, only to be nipped by a frost, or to languish in cool weather.

SNAP- Seed, Nourish, Advance & Protect is a basic way to understand the areas of concern for the organic gardener.

Regarding your singular heirloom lettuce plant-

Seed- stick the thing in the ground, and fast. Work up the soil around the plant, and try to keep the leaves above ground level, and the roots below ground level, just like planting a mini-tree. Water in gently.

Nourish- hopefully you have planted that lettuce into a nice rich organic soil. If not, sprinkle some compost in a six inch wide circle around the plant, and incorporate lightly into the soil. Create a little greenhouse (with breathing and air flow) for the plant at nigh as it gets colder. Cut off the bottom of a plastic milk jug, and remove the cap- a perfect greenhouse that can release heat. But don’t leave it on all day, because your lettuce plant wants as much sunlight as possible. Drape some fabric over the mini-greenhouse on a really cold night.

Advance- Lettuce does not need much additional help, aside from a little water now and again, and a bit of protection and warmth when it gets colder outside. The crops that really need advancement in an organic system are fruiting crops. Squash, for instance, benefit enormously from a handful of compost packed around the base of the stem right as the plant begins to set fruit

Protect- Bunnies and deer and groundhogs want to eat your little lettuce, way more than you do. Think about fencing up front!

Harvest Update

2009-10-19T13:41:00.002-04:00

The days are getting cooler and fall has truly come to the Local Food Project garden. Tomato production has slowed down, but we’re still harvesting lots of sweet and hot peppers. We’re picking overflowing baskets full of tender green beans. And the LFP crew is harvesting new plantings of fall greens—Encore lettuce mix, Minutina (a succulent micro-green), Arugula, and Tatsoi. Even after first frost, these greens will keep growing—as long as we keep them protected with row cover.

Local Food Project at DC Green Festival

2009-10-13T14:13:00.003-04:00

The Local Food Project met a lot of new friends at the Washington, DC Green Festival October 10 and 11. At our booth in the enormous exhibit hall we shared information about LFP and Airlie Center, handed out over 1700 lettuce starts for folks to plant at home, and talked about the role local food can play in an institutional setting. The festival provided a great opportunity to expand our outreach to an extended community and talk about LFP’s work to promote the benefits of local food. See more photos.

If you picked up a lettuce seedling and want to identify your variety, check out the October 8 post below to view photos.

What Kind of Lettuce Will You Plant?

2009-10-08T14:49:00.009-04:00

Did you stop by the Local Food Project booth at the Green Festival October 10 and 11 and pick up a free lettuce seedling? Then check out the pictures below to figure out what variety you have! Keep visiting Sixteen Foot Ladder in the coming weeks to see how the same lettuce varieties are faring in our hoophouse.

Yugoslavian Red Butterhead

Deer Tongue

Forellenschluss

Capitan

Rouge D'Hiver

Mystery Plant Solved!

2009-10-01T14:00:00.002-04:00

A mystery plant has been growing in the Local Food Project hoophouse. When it first sprouted in early June, we thought it was a cucumber. When its leaves grew huge and broad and it put out little green fruits, we decided it must be an Eight Ball summer squash. But when they kept growing and got as big as basketballs, we had to take another guess. Then, in the past month, the squashes began to brighten from deep green to rich orange—mystery solved! How that pumpkin seed took root in the hoophouse we’ll never know, but we love the three beautiful pumpkins it produced—just in time for fall!

My Summer Experience at Airlie

2009-09-27T15:44:00.001-04:00

My name is Madeline and I’m a summer intern at the Airlie Local Food Project Garden. What an experience this has been! I was so excited to have this opportunity and yet very nervous that I didn’t know enough and wouldn’t be able to do this job well.

My first day I put on my farming clothes (old shorts and shirt) and got to the garden at a bright and early 8:00 AM. The garden is so beautiful and Pablo and Brynn introduced me to the other intern, Lauren. Everyone has been so nice and patient with me as I learn. I’ve learned that gardening is hot, sweaty, buggy, dirty, and a muddy mess sometimes, but extremely rewarding! It’s been so great to see the plants that I’ve planted thrive and it feels great knowing that they produce healthy food for others.

Now that my time as a garden intern is ending, I’ve seen that gardening is full of surprises. One of the biggest for me was an odd-looking “cucumber” plant in the bed of cucumbers! It seemed to grow bigger and bigger every day, far out-growing its fellow cucumber plants. We had no idea what would become of this weed/cucumber plant. After observing for a few weeks, we realized it was no cucumber plant, but an unusual (and still unidentified) pumpkin/squash plant! So like in life, amazing surprises can come from unexpected places.

I’ve learned more about gardening and seen how much impact one garden can have on so many people, and I’m honored to have had the opportunity to work here.

Fistful of Baby Carrots

2009-09-21T13:58:00.002-04:00

Growing carrots in our Virginia clay soil is always a challenge, but the Local Food Project crew has been carefully tending a test bed of four different varieties this season. We’ve weeded and thinned and loosened the soil and weeded again. Now we’re harvesting our first sweet and crunchy baby carrots! We have creamy-colored White Satin, shockingly vibrant Purple Haze, bright orange Nelson, and small round Parmex. Picked straight from the soil, this fistful of carrots smelled fresh and delicious—the hard work was worth it!

Back-to-School Buckwheat

2009-09-16T14:22:00.002-04:00

Back to school, in the garden! Three weeks ago, we decided to sow a cover crop of buckwheat in an area of the garden where we had grown potatoes. Cover crops can have several positive impacts on the organic garden system. First, cover crops add biomass and build organic matter in the soils, breaking up clay soils and making more nutrients available to crops that follow. Some cover crops, like legumes and clovers, fix nitrogen from the air into the soil, working cooperatively with soil bacteria to do so. Cover crops can outgrow and smoother weeds (especially buckwheat, which has to be the fasting growing non-weed we’ve ever seen!), and can also facilitate the disruption of pest and disease cycles in the garden. Cover crops tend to have a ‘mellowing’ effect on the soil, and also protect soil from erosion & the elements.

Point is, cover crops are cool. Problem is, many of us organic gardeners know that cover crops are a good thing, yet can never seem to get around to actually sowing them in our garden. The two main barriers to a lack of cover crops in the organic garden are space & seed. Unless you live in the outerburbs, many garden centers do not carry cover crop seed. And unless you have a large garden, it may seem like a waste of space to put a section of the garden in cover crop.

The key to using cover crops begins with having a stockpile of cover crop seed on hand. Most garden catalogues carry cover crop seed in small enough increments to use over the course of a couple years in the backyard. Four good cover crops to have in your closet are: buckwheat, oats, winter-rye, and white clover. If you have an area that is ‘spent’, like an early planting of squash, and are not about to do a second planting, just get out there and broadcast some of your cover crop seed. It’s fun, and makes you feel like a wise gardener. Buckwheat is a fast-growing summer cover crop, but does not do well in the cold. When the frost kills your tomatoes, you still might be able to sow a cold-hardy cover like winter-rye. Each cover crop has its purpose and place in the organic garden system.

Now that you have the seed, you might find yourself with a space problem, particularly in the urban garden. The space problem can be solved through the technique of undersowing, or getting cover crops started a few weeks before a particular vegetable crop is done, right underneath the vegetables, in the same bed. For instance, now’s a great time to ‘undersow’ your tomatoes with oats. The oats germinate, grow up a few inches, then the tomatoes die back, and the oats can carry on into the fall before eventually dying after several hard frosts. Eliot Coleman, the Maine organic farmer and author, writes extensively about undersowing cover crops in his book, The New Organic Grower.

Once you get started with cover crops, you won’t want to stop. Buckwheat is a great one to start with, and you can probably still sow it this week, giving you a few weeks of growth before the first killing frost…

Harvest Update

2009-09-15T11:21:00.002-04:00

Fall is right around the corner and the Local Food Project crew is preparing for new crops of cool weather greens while continuing to harvest record yields of tomatoes. From meaty Brandywine to juicy Pineapple, prolific Virginia Select Roma to smoky Nyagous, the LFP crew has a lot of picking to do! Peppers are taking off and ripening up in the hoophouse—Corno di Toro, Lipstick, Joe’s Long Cayenne, Chocolate, and more. Other staples of the harvest include lots of Bright Lights Swiss chard, sweet storage onions, and a wide variety of summer squash. There’s also the first fringes of fall lettuce mix—perfect for pairing with summer’s last tomatoes! See more photos in our online album.

View from a Ladder: The Evolving Garden

2009-09-08T13:23:00.002-04:00

It’s been a busy year for the Local Food Project and there’s no better way to get perspective on all the changes than to climb up on the sixteen foot ladder and get a bird’s eye view of the evolving garden. We can take in the entire boundary of the expanded fenceline and see how the sections we newly tilled this year fit in with the overall layout of our growing space. We can look down on the passive solar hoophouse and realize how big a role it’s playing in our summer vegetable production. We can gaze at two new herb garden areas (the heart and the baseball diamond) and check out the progress of our sprouting buckwheat cover crop. And we can look forward to a productive fall and winter season, with our eyes already on plans for next spring. The view from up here is amazing!

Small Space Gardening: Feed a Family Garden

2009-09-03T09:56:00.002-04:00

New this year, the Local Food Project crew laid out and planted a small scale garden designed to feed a family of four. The 700 square foot Feed a Family Garden—with a mix of short and long beds, a variety of popular crops, and a fun zig-zag pathway—demonstrates how a family might create a small veggie-growing plot in their own backyard. We used a broadfork to loosen the soil—an easy and inexpensive (not to mention quiet!) alternative to using a tiller that family members of all ages could help with. We’re also monitoring the effects of our nearby oak tree on the Feed a Family Garden (shade, water, roots, etc.). View photos.

The bounty of this new little garden has produced a lot of food! We’ve harvested more than 7 pounds of Swiss Chard, 12 pounds of zucchini, 3 pounds of cucumbers, 30 pounds of tomatoes, and a 7-pound watermelon. Visit Sixteen Foot Ladder again to see updates on the yields!

Small Space Gardening: Parking Space Garden

2009-08-06T12:45:00.002-04:00

The LFP’s 9x19 foot Parking Space Garden is producing a lot of delicious vegetables in a small space. Our senior intern, Lauren, prepared the soil back in June by double digging the beds—using a garden spade to dig out a trench one foot deep, then loosening the sub-soil with a garden fork, repeating down the length of each bed. The result was four fluffy beds perfect for close-planting a wide variety of crops. So far, we have harvested 9 pounds of Swiss Chard, 13 pounds of Lettuce Heads, and 2.5 pounds of basil from this small space. And there will definitely be more to come! See pictures of the Parking Space Garden. Check back to read about the yields in our 700 square foot Feed a Family Garden.

Harvest Update

2009-08-04T14:15:00.002-04:00

Tomatoes are here! The Local Food Project crew harvested the first of our Sun Gold cherry tomatoes last week. The wait was worth it! These sweet-tart little jewels just taste like summer. Other summer crops in our recent harvests include Cocozelle zucchini, Adam pickling cucumbers, Mangan eggplant, and Corno di Toro peppers. Our broccoli plants are still producing nice heads and we have plentiful onions and leeks. View more photos from the LFP’s harvest days.

Harvest Update

2009-07-20T14:14:00.002-04:00

As we harvest out the last of our spring lettuces, other crops are ready to take their place! From onions and leeks (nearly 8,000 in all—wow!), to baby potatoes (French Fingerling and Russian Banana), Gonzales cabbages and Gypsy broccoli, the Local Food Project garden is full of good things to eat. Airlie Center’s chefs always seem eager to see what’s coming next! And they’re waiting patiently as we prepare for our first tomatoes in just a few weeks. View more photos.

We’re Fenced In!

2009-07-15T10:53:00.002-04:00

The Local Food Project crew wrapped up constructions of a new fence last week—protecting all of our favorite veggies from deer that seem to love them even more than we do! The freshly harvested cedar logs we installed for the corner posts give the garden a fun fortress-like feel. Black plastic mesh fencing, ten feet high and zip-tied to metal poles, ensures that deer won’t jump over the top. And swaths of tall bamboo woven into the gates create an airy invitation to guests wandering over to visit.

Celebrating Our Food Independence

2009-07-13T15:15:00.004-04:00

Our July 2 workshop and food independence celebration was a fun and inspiring gathering of farmers and foodies alike. After performing a new skit about a crazy farmer’s market, the LFP crew showed visitors our small space growing areas—the favorite Parking Space Garden, the new Feed a Family Garden, and the emerging Urban Box Garden. We also demonstrated how to double dig a garden bed (using a spade and fork) and how to use a broadfork to work up soil without damaging its structure. As the sun set over the garden we enjoyed great conversation with friends, toasting our food independence and looking forward to our next chance to visit. See more pictures in our online photo album.

Tomato Trellising Twist

2009-07-07T17:21:00.002-04:00

The way our Sun Gold tomatoes are growing lately, they’ll soon reach the ceiling of the hoophouse! With warmer temperatures and lots of sunshine lately, the Sun Golds are loving their protected home inside the tunnel. To keep up with the plants’ growth spurt, we pounded in eight foot T-posts every eight feet on both sides of the four foot bed. Then we strung twine around the posts and criss-crossed between every set of four. We’ll add additional levels of twine as the tomatoes grow and begin to crank out our favorite little cherries.

The Next Generation of Local Food Leaders

2009-07-01T14:11:00.002-04:00

The Local Food Project at Airlie summer internship program helps prepare young growers to become the next generation of local food leaders. Not only do interns gain practical experience in sustainable agriculture, they also learn communication, decision-making, teamwork, and strategic planning skills that they can apply to future activities at school, in their careers, and around the community. Each intern designs and carries out a summer-long project, then presents it in a creative way at the end of their time with the LFP. You’ll also hear from them occasionally on this blog! View photos from the intern experience in our online photo album.

Grow a Lot in a Small Space

2009-06-29T15:06:00.002-04:00

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

2009-06-25T13:39:00.003-04:00

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

2009-06-23T14:49:00.002-04:00

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

2009-06-18T12:09:00.002-04:00

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

2009-06-16T12:39:00.002-04:00

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

2009-06-09T12:21:00.004-04:00

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!

2009-06-03T12:04:00.002-04:00

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

2009-06-03T11:51:00.002-04:00

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!

Techniques and Tips for Your Garden

2009-05-12T13:42:00.002-04:00

Are you ready to dig into your own soil and begin harvesting a bounty of fresh produce this summer? Join the Local Food Project for our Organic Garden Primer workshop on May 21 from 6-8 p.m. and gather essential information for success in your backyard garden. This fun evening event will provide helpful ideas from the LFP crew and local small farmers, plus the chance to explore the LFP garden and hoophouse, try out handtools, and network with other local food fans. Light fare and local refreshments are in included in the $20 workshop fee. To register, send an email to Brynn Slate at bslate@airlie.org. See you there!

We Want Candy…and 1st Edition and Leeks!

2009-05-06T16:05:00.003-04:00

It’s onion planting time at the Local Food Project garden and we’re excited about getting this crop in the ground. We planted Candy, a delicious yellow onion we couldn’t get enough of last year, alongside Red Candy Apple, a new red variety from Dixondale Farms. In another section (five 3x33 foot beds), we’ll plant 1st Edition and Red Torpedo Tropea, then put in a section of leeks. We’re also experimenting with two different planting styles. The first is our regular four-row, one onion every six inches layout. The second has only two rows spaced wider apart and bunches of four onions every foot. The same number of onions go into each 33 foot bed so we’ll see how they do and compare the yields from each.

Lunchtime for Tomato Starts

2009-05-04T11:38:00.002-04:00

At the end of March the Local Food Project crew started our summer tomato crop in flats. We sowed seeds for our favorite cherry tomato (Sun Gold), a strain of Roma selected especially for Virginia, a volunteer heirloom we saved seeds from last year, plus several purple/black tomatoes to compare which varieties we like best—Black from Tula, Cherokee Purple, Nyagous, and Purple Russian. Now (about four weeks later) we’re transferring the tiny seedlings to larger flats, giving them a fresh dose of nutrients and more space to spread their roots—a tasty lunch after breakfast in the smaller flats. Soon they’ll help themselves to dinner in the soil of our garden.

Planting Potatoes for Earth Day

2009-04-30T15:18:00.002-04:00

The Local Food Project celebrated Earth Day by inviting Airlie Center staff to come visit the garden, enjoy the sultry warmth of the hoophouse, and join us for potato planting. Inside the hoophouse, we talked about the fast-growing Arugula we’re harvesting from the north bed and the soon to be transplanted Sun Gold cherry tomatoes that will thrive in the coming heat. Out in the field, a crew of energetic volunteers from Airlie’s housekeeping department planted an entire section (five 33-foot beds) of Russian Banana fingerling potatoes in only 20 minutes! We really enjoyed visiting with all of our Airlie colleagues and look forward to welcoming them back when the garden is in full bloom.

H.O.E.—Hands-on Organic Education

2009-04-28T15:31:00.002-04:00

Last week, the Local Food Project crew led a fun team building workshop from our new menu of garden activities for groups staying at Airlie. In addition to tours, the LFP now offers interactive gardening projects we fondly call “H.O.E”—Hands-on Organic Education. Guests not only learn about the project and its role at Airlie and in the community, they also have the chance to experience the garden up close, try out our favorite handtools, and collaborate with their co-workers.

Our first H.O.E. activity was a great success with the two teams—who named themselves “The Double Diggers” (after our Parking Space plot) and “The Earthworms”—quickly getting into the rhythm of using broadforks to loosen the soil. They worked together to weed, spread compost, and rake the beds smooth, then planted Mei Qing pac choi in 12-inch triangles. For the finishing touch, they protected their neatly planted beds with fabric row cover draped over wire hoops. The new gardeners were rewarded with the knowledge that the crops they planted would eventually take their place on the Airlie Center buffet, feeding future guests like themselves. And after an afternoon of hard work, they relaxed in the garden with locally-sourced treats. We’re looking forward to our next opportunity to break out the H.O.E.!

Digging in to Small Farm Design

2009-04-08T11:59:00.002-04:00

Participants at last weekend’s “Skills, Scale, Sustainability” workshop took home a whole new toolbox full of ideas and strategies for designing, managing, and enhancing a small-scale food-growing system. Facilitator Shane J. LaBrake drew on a lifetime’s worth of farming experience to inspire course attendees to put their sustainable agriculture dreams into motion.

During the 2.5-day workshop, Shane returned again and again to one of his favorite quotes from William McDonough—“Design is the first signal of human intention.” He showed participants how to apply that concept philosophically—in the way they set up and think about the integration of their farm system—and practically—as they lay out the beds and set the schedule for a vegetable garden. Shane’s approach to tractor operation and maintenance emphasized two simple policies: 1. Read the manual. 2. Safety, safety, safety. Attendees were empowered to understand how tractors work and feel comfortable operating them on their own farms. The workshop was a real success thanks to Shane’s depth of knowledge and the enthusiasm of the participants. View more photos from the weekend.

Rows and Rows of Arugula

2009-04-01T09:43:00.002-04:00

The Local Food Project crew sowed arugula seed about two weeks ago and we already have thick rows of little leaves sprouting. This fast-growing crop will soon be ready to harvest and deliver to the Airlie Center kitchen for inclusion on the buffet table. We think guests will enjoy this fresh taste of spring!

Holistic and Hands-On

2009-03-30T14:06:00.002-04:00

Are you ready to take your gardening and farming skills to the next level? Join us April 3-5 for an exciting intensive workshop that will provide strategies and experiences for designing a more purposeful food production system. Farming consultant and trainer Shane J. LaBrake will share his holistic approach to small-scale agriculture, including field-based exercises using hand tools. This course is designed for emerging and intermediate growers who want to explore new ways to match their skills with appropriate scale in order to move toward greater sustainability. There’s still time to register—you won’t want to miss "Skills, Scale, Sustainability"!

The Integrated Homestead, April 17-18

2009-03-26T11:06:00.002-04:00

The joys of cover cropping. Chickens as shredders and composters. Using cultivated fungi in the homestead. Where can you learn about these diverse topics and more? At the Local Food Project’s upcoming workshop starring local homesteading guru Harvey Ussery—“The Integrated Homestead: Elaborating the Theme.” On April 17 and 18 Harvey will build on his presentation from 2008 and provide a more in-depth look at specific homestead projects—from seed starting and transplanting, to vermicomposting and setting up a multifunctional greenhouse. You won’t want to miss this fun and informative event. Learn more and register today!

Starting Broccoli and Cabbage

2009-03-24T12:08:00.002-04:00

The Local Food Project crew spent an afternoon starting seeds for our first spring field crops—cool weather-loving broccoli (Gypsy and De Cicco) and cabbage (Gonzales). After filling flats with dark, fluffy potting mix, we poked shallow holes in the center of all 128 cells. We dropped in the tiny round seeds by ones and twos, then carefully tucked them, covering them with a light layer of potting mix. After a gentle watering, we set the flats atop heating mats, which will give the seeds an extra boost of warmth as they work to put out roots and sprout. We’ll be starting more seeds in the days and weeks to come and transplanting day will be here before we know it!

Real-Life Skills and Knowledge for Aspiring Farmers

2009-03-18T10:53:00.004-04:00

The Local Food Project’s next event—“Skills, Scale, Sustainability”—will offer an exciting blend of farm design theory and hands-on learning. Facilitator Shane J. LaBrake is known for his unique approach to farmer training, emphasizing the importance of both management and practical skills.

Join us on April 3-5 to learn strategies for creating a farm plan that really works, communicating on the farm and at the market, and navigating the twists and turns of each season. You’ll also have the chance to get your hands dirty and become better acquainted with handtools for the small farm, tractor basics, and scale-appropriate field design. There are only 24 spots available in this unique intensive seminar. Register today!

Some New Varieties for 2009

2009-03-16T10:11:00.004-04:00

We placed the last of our seed orders for the summer season and the Local Food Project crew is looking forward to harvesting some old favorites like Ermosa lettuce, Sun Gold cherry tomatoes, and Sweet Chocolate peppers. We’re also excited to try out some new varieties this year—red and purple speckled Scarlet Runner bean, bumpy blue Marina di Chioggia pumpkin, blackish purple Nyagous tomato, and other unique vegetables, flowers, and herbs we can’t wait to try and share!

Skills, Scale, Sustainability

2009-03-12T13:36:00.003-04:00

How can you find greater success in your small-scale agricultural endeavors? Join the Local Food Project for a new course on April 3-5 and take home a wealth of proven strategies and hands-on skills that will help you refine your food production system. During “Skills, Scale, Sustainability”—a 3-day intensive immersion workshop for aspiring and experienced growers—agricultural consultant Shane J. LaBrake will combine sustainable farming philosophy with practical training and problem solving.

“As we consider small farm design, we’ll address real life skills and knowledge that aspiring need to know,” says Shane. Read more on our website and register early to secure your space in this essential course for small-scale growers.

Winter’s Hanging On

2009-03-10T09:23:00.002-04:00

The Local Food Project garden got a blanketing of fresh powder last week, reminding us that despite all of our plans for spring, it’s still winter. The hoophouse withstood the storm well, staying warm and dry inside while snow piled up around its edges. The peace and quiet of our little section of Airlie encouraged a moment to reflect on the success of the season behind us and look forward to a bountiful 2009.

Explore Creative Land Partnerships on March 11 and 25

2009-03-04T09:32:00.002-05:00

What does a thriving small farm look like? Maybe it’s a few acres of heirloom vegetables near a bustling community with a successful farmer’s market. Or perhaps it’s a more remote grass-fed beef enterprise with a commitment to producing the best-tasting meats for miles around. It could also be a small-scale pastured poultry operation with a solid base of dedicated customers. The possibilities are virtually limitless.

Landowners who want to support and be a part of a flourishing farm operation, but don’t want to do the farming themselves have the option to host a small farm project on their land. The Local Food Project’s upcoming course—“Hosting the Small Farm Dream”—will guide participants through the decision-making process and explore options for creative land partnerships. The course will take place on two Wednesday evening sessions (March 11 and 25) from 6:30-9 p.m. at Airlie Center. Learn more and register today!

Prepping for Spring Greens

2009-03-02T10:52:00.002-05:00

The Local Food Project hoophouse is really heating up! Cold temperatures and whipping winds remind us it’s still winter out in the field, but it certainly feels like spring inside the hoophouse. To get ready for our first planting of greens, we’re clearing out weeds, raking beds smooth, and giving the soil a nice deep soaking. In a few days, we’ll pull out any newly germinated weeds seeds, then begin sowing rows and rows of fresh spring greens.

Hosting the Small Farm Dream, March 11 and 25

2009-02-25T10:23:00.002-05:00

Last fall, the Local Food Project presented “Exploring the Small Farm Dream”—a course that led aspiring farmers through the decision-making process and helped them determine if starting an agricultural business is right for them. In March, we’re providing the same opportunity for landowners—those who are interested in hosting a small farm project on their land, but don’t want to do the farming themselves.

Through class exercises, discussion, research, and gathering insights from local landowners and farmers, participants will move toward deciding if a creative lease arrangement will meet their land-use goals. The course will take place on two Wednesday evening sessions (March 11 and 25) from 6:30-9 p.m. at Airlie Center. An optional networking reunion on April 2 will allow landowners to meet emerging farmers, other landowners, and helpful community resource people. Class size is limited to 24 participants, so register today!

Staking out the Fence Line

2009-02-23T14:44:00.002-05:00

It’s time for the Local Food Project garden to get a new fence. Along with two local farming friends, we spent a day clipping snap ties from posts, rolling up electric fence line, and clearing vines from the black mesh deer fencing. We’ve staked out the boundaries for the new fence, which will include the hoophouse and compost piles, along with more space for future garden expansion. We’re also excited about putting up a new main entrance, which will draw visitors in with an inviting shaded arbor.

16 Ft. Resource: Johnny’s Selected Seeds

2009-01-26T14:52:00.000-05:00

Are you dreaming of spring yet? Crack open the newest seed catalog and you will be! We’re poring over our copy of the 2009 seed catalog from Johnny’s, one of the Local Food Project’s favorite sources for seeds, tools, and supplies, including our beloved broadfork. The catalog features an extensive variety of vegetables, herbs, fruits, and flowers—everything from old favorites to emerging superstars. The rich color photos of frilly lettuce, juicy melons, and knobby winter squashes make it easy to begin envisioning next year’s cycle of planting, harvesting, and sharing. Start planning your own spring and summer garden with a free catalog or shop for seeds online.

A Tale of Two Farms: Conference Highlights, Part 4

2009-01-21T15:19:00.003-05:00

Attendees at the Local Food Project’s 2009 conference—“Half Pint and Essex: A Tale of Two Farms”—had the chance to see a local draft horse team in action. Justin Lamountain, owner of Piedmont Virginia-based Greenman Forest Management, and his hardworking Suffolks gave conference attendees a sense of the horse power in use at Essex Farm. Justin and his team are also responsible for sustainably harvesting the wood used in the frame of our passive solar hoophouse. Conference participants had the chance to see these beautiful animals up close and ask questions about their work.

View more conference photos in our online album. Thank you to everyone who attended “A Tale of Two Farms”! We look forward to seeing you at the next Local Food Project at Airlie event. Our 2009 calendar will be available soon.

A Tale of Two Farms: Conference Highlights, Part 3

2009-01-15T10:36:00.004-05:00

A memorable part of the Local Food Project’s 2009 conference—“Half Pint and Essex: A Tale of Two Farms”—was the delicious buffet lunch prepared by Airlie’s talented team of chefs.

Conference participants enjoyed a feast of seasonal, locally grown foods—roasted carrots and braised cabbage, braised pork with rosemary and shitake mushrooms, roasted red and purple potatoes with herbs, and other sumptuous dishes. Aside from the yummy feast of local foods, attendees had the chance to share new ideas sparked by the presentations and hear one another’s farming and gardening stories.

View more conference photos in our online album. Stay tuned for more highlights from “A Tale of Two Farms”!

A Tale of Two Farms: Conference Highlights, Part 2

2009-01-14T10:28:00.004-05:00

The Local Food Project’s 2009 conference—“Half Pint and Essex: A Tale of Two Farms”—shared a peek into the innovative systems of two very different farms. Mara and Spencer Welton of Half Pint Farm (Burlington, VT) inspired us with their passion for farming and eagerness to have fun while doing it. They wowed our audience with their dedication to record-keeping, showing samples of spreadsheets with data on every aspect of running the farm—from weather and soil conditions, to market sales and production yields and beyond! Participants also got a kick out of Half Pint’s “annual meeting”—the demanding agenda for last year’s strategy session showed how comfortably Mara and Spencer take on various roles—CEO, farm manager, field worker, marketer.

Mark and Kristin Kimball of Essex Farm (Essex, NY) led an interactive presentation that mirrored how they describe their farm—high-energy and physical. A series of hand-drawn posters gave conference attendees a visual sense of the systems that make Essex go. Essex employees Sam Ehrenfeld and Matt Volz helped Mark and Kristin take questions from the audience and they all spoke about the farm’s main components: providing a full diet—veggies, fruits, dairy, meat, and baked goods; allowing its 75 members free choice in what they select each week (no pre-measured boxes or bags); feeding members on a year-round basis (summer and winter shares); working the farm with draft horse power; and operating as a membership organization where folks pay for the food at the beginning of each season.

Conference attendee Ellen Polishuk, owner of Potomac Vegetable Farms, appreciated getting such an up-close look into the farms’ systems: “The intensive study of these farms is exactly what made it so valuable, and of course the fact that they were so funny and amazing.”

View more conference photos in our online album. Stay tuned for more highlights from “A Tale of Two Farms”!

A Tale of Two Farms: Conference Highlights, Part 1

2009-01-13T11:19:00.002-05:00

The Local Food Project’s 2009 conference—“Half Pint and Essex: A Tale of Two Farms”—was a great success! On January 9, we welcomed more than 100 participants to Airlie for a dynamic day of learning, networking, food and fun. We want to share some of the highlights from this fantastic event and welcome feedback from anyone who attended. If you weren’t able to make it, explore the blog for content summaries, photos, and other valuable info from the conference.

This photo shows folks gathered in our passive solar hoophouse for the networking social that wrapped up the day. After a morning of in-depth presentations on designing successful farm systems, conference participants had the chance to get to know one another and share their impressions. One attendee, Nancy Gravely, appreciated the opportunity to talk with other small farm enthusiasts: “It really makes a difference to spend time with other people who are doing it, seems as though something gets passed along just by being in their company.”

View more conference photos in our online album. Stay tuned for more highlights from “A Tale of Two Farms”!

A Tale of Two Farms: Last Chance to Register

2009-01-07T16:23:00.005-05:00

The Local Food Project’s annual conference is only two days away and the excitement is building! With nearly 100 registered participants, we’re thrilled to bring together two successful farms from the Northeast with so many interesting folks from Virginia’s Piedmont and beyond. We still have space available and are accepting registrations until 3 p.m. on Thursday, January 8. Register online now using conference code 105682.

If you haven’t signed up yet, don’t miss out on this chance to hear from these two amazing farm projects (Half Pint and Essex) and connect with a diverse group of food growers and local food advocates. For more information, send an email to pelliott@airlie.org or call 540-347-1300, ext. 1363. Read more about the speakers in previous blog posts. Download a copy of our conference brochure (above) to see photos of the farms.

A Tale of Two Farms: A Note from Essex Farm

2009-01-05T15:34:00.002-05:00

Our 2009 conference on January 9 will feature an up close look at the innovative systems of two successful farm operations. Learn more about the event.

Essex Farm will be one of the enterprises featured at the conference. The news below is excerpted from the weekly notes Essex sends to its members. Join us on January 9 to hear directly from Kristin and Mark Kimball, owners of Essex Farm.

We’re nearing the cold, dark center of the year now. The ground is close to freezing. Last chance to get fence posts in. Last chance for greens. Last year’s tilled ground is put to bed in cover crops. The horses are working today, their fur grown long, plowing new ground for next year.

There is a lot of purposeful mating going on at Essex Farm this week. The boar has arrived. He is monumental. He is a Gloucester Old Spots, with an upper lip that is lifted a little on both sides by his tusks, which makes him look like he’s half smiling. I am a little in love with him. The sows are more than a little in love with him.

At lunch today we pushed in the side table and added extra chairs to make fifteen places, and Ronnie made sirloin steaks and roasted root vegetables and carrot salad and Yorkshire pudding and an angel food cake topped with strawberry sauce.

The whole team worked to spiff up the farmyard, and put all the equipment back into the renovated pole barn. Jay is not lame and went back to work with Jack, hauling firewood from the low woods.

And that’s the news from Essex Farm.

-Kristin & Mark Kimball

A Tale of Two Farms: Essex’s Secret to Happiness

2008-12-31T13:58:00.004-05:00

Our 2009 conference on January 9 will feature an up close look at the innovative systems of two successful farm operations. Essex Farm will be one of the featured enterprises. Learn more about the conference.

Mark and Kristin Kimball operate Essex Farm, featured in Bill McKibben’s Deep Economy as a unique example of a farm producing a complete food supply for local eaters. The 75 families who are members of the farm receive a wide spectrum of local food, enjoying both summer classics and nutritious winter staples. “Except for paper towels and dental floss, you’d never have to set foot in a store again,” writes McKibben.

The diverse range of products creates its own share of challenges for the farm. Kristin (a former travel writer) wrote in a 2005 article about the difficult task of managing multiple time sensitive projects at the same time. But the rewards are also great—for both customer and producer. “I felt like I had discovered something no less profound than the secret to happiness,” she said. Read more in her article for New Farm magazine.

Next time, we'll share some farm news directly from Mark and Kristin!

Open Hoophouse Celebration

2008-12-29T14:21:00.002-05:00

On December 18, we put the finishing touches on the Local Food Project’s passive solar hoophouse. Airlie’s talented maintenance crew attached durable sheets polycarbonate to the end walls, sealing the structure against icy winter winds. Local craftsman Eric Westergart designed and built a set of wooden double doors for each end. Inside, the hoophouse felt like another world—quiet, sheltered, and alive with crisp lettuces and kales thriving in the cool temperatures. To celebrate the completion of the hoophouse, employees from the Airlie Center joined us for warm drinks and the chance to check out our new protected growing space. The hoophouse has already become a wonderful place to gather, as well as garden!

Local Food Field Trip: Fauquier’s Finest Country Butcher Shop

2008-12-17T15:31:00.002-05:00

Here at the Local Food Project, we love our veggies…but we also appreciate and support our farming neighbors who are committed to producing high-quality meats. Airlie Center’s Executive Chef Jeff Witte is a big fan of local foods of all kinds and he sources many ingredients for the Airlie’s renowned buffet from local producers. We rode along with him to Fauquier’s Finest Country Butcher Shop in Bealton to pick up an order of grass-fed beef from Croftburn Farm (Culpeper, VA). This is a great time of year to head out into the community and see the local food web in action!

16 Ft. Resource: Serve Your Country Food

2008-12-15T11:14:00.007-05:00

More and more people are getting excited about the benefits of eating local food for better taste and nutrition. To meet the increasing demand for healthy food, we also need more people who are passionately committed to growing it. Serve Your Country Food spotlights farming as a viable career option for our country’s youth. Developed by The Greenhorns, this project aims to bring more attention to the surge in young people entering agriculture by including all young farmers on an interactive map and database. Check it out—and don’t forget to add your own farm to the map or nominate another emerging farmer to be included.

First Hoophouse Harvest

2008-12-15T11:11:00.003-05:00

What makes baby pac choi so exciting? These beautiful little bundles (about six inches in length) were the first produce we harvested out of our passive solar hoophouse! Planted on October 15, these “Mei Qing” pac choi (also spelled bok choy) went from the soil to the Airlie Center kitchen on December 10 where they starred in a delicious buffet for the Center’s guests. View more photos of our first hoophouse harvest.

Winter’s Many Shades of Green

2008-12-11T13:46:00.004-05:00

Lettuces, bok choy, kale, and other cool-weather favorites
Originally uploaded by Local Food Project at Airlie

Our new batch of seeds for the hoophouse recently arrived and we can already envision the tasty salads we’ll be harvesting for Airlie Center’s guests come February.

Arugula—Astro
Asian Greens—Yukina Savoy and Tatsoi
Cress—Presto
Pac Choi—Mei Qing
Allstar Lettuce Mix
Encore Lettuce Mix
Minutina (Erba Stella)

A Tale of Two Farms: Making Connections with Half Pint

2008-12-10T13:05:00.003-05:00

Our 2009 conference on January 9 will feature an up close look at the innovative systems of two successful farm operations. Half Pint Farm will be one of the featured enterprises. Learn more about the conference.

Half Pint developed relationships with local chefs early on through the Intervale’s participation in the Vermont Fresh Network, an organization that fosters ties between farms and restaurants and provides the tools for buyers and sellers to establish long-term relationships.

Half Pint has seen its share of challenges—from floods, to rampant weeds, to a political battle over a new HayGrove hoophouse—but the Weltons continue to succeed (grossing over $50,000 on their mini-farm) through an awareness of the crops, processes, and customers that are right for their farm. Mara and Spencer also give back to the farming community by speaking at events, volunteering with domestic and international projects, and hosting gatherings at the farm.

December’s Colorful Harvest

2008-12-08T12:15:00.004-05:00

The first day of December dawned cold and gray, but these brilliantly-colored beets made the garden feel as festive as the tropics! Surviving the frosts under swaths of row cover, our “Chioggia” (red) and “Golden” (orange) beets are a favorite of Airlie Center chefs and are among the last of our 2008 field crops.

Another heartening find was this perfect head of “Red Cross” lettuce, still prettily ruffled, crisp, and unharmed by frost, deer, or groundhog.

A Tale of Two Farms: A Full Grocery Bag from Essex

2008-12-03T15:47:00.004-05:00

Our 2009 conference on January 9 will feature an up close look at the innovative systems of two successful farm operations. Essex will be one of the featured enterprises. To learn more about the conference, send an email to localfoodproject@airlie.org.

Kristin and Mark Kimball came to Essex Farm (in Northeastern New York near Lake Champlain) in the fall of 2003 and quickly set to work creating a unique CSA (Community Supported Agriculture) enterprise that provides members with a full grocery bag of food each week—vegetables, orchard fruits, grains, baked goods, dairy, and grass-fed meats. Powered by a team of Belgian draft horses, Essex Farm feeds 75 families year-round. Members experience the full spectrum of local food, enjoying not only summer classics like tomatoes and peppers, but nutritious (and storable) winter squashes and root vegetables.

Next time, we'll look at how Half Pint established lasting relationships with area restaurants.

A Tale of Two Farms: How Half Pint Got Started

2008-12-02T12:24:00.004-05:00

Our 2009 conference on January 9 will feature an up close look at the innovative systems of two successful farm operations. Half Pint Farm will be one of the featured enterprises. To learn more and register for the conference, send an email to localfoodproject@airlie.org.

Mara and Spencer Welton grow baby greens and gourmet specialty crops for direct sale to farmer’s markets and restaurants and wholesale to local grocery stores in Burlington, Vermont. Looking ahead to its seventh season, Half Pint Farm began as an incubator project at the Intervale, a reclaimed urban waste site that now hosts a network of thriving small farms.

The Weltons have purposefully kept Half Pint small, finding the one and a third acres a perfect size for two people to manage and capable of producing exquisite vegetables that stand out for their taste, nutrition, and uniqueness. Check out Half Pint Farm’s website to learn more.

Next time, we'll share a peak at how Essex Farm offers CSA members a full grocery bag of good food!

From Garden Bed to Dining Room Buffet

2008-12-01T16:25:00.015-05:00

So how do Local Food Project veggies, herbs, and berries make their way from the garden to the buffet table at Airlie Center? Check out our online photo album for a visual tour of the trip.

You’ll see plants getting their start as tiny seedlings, growing, being harvested, washed, delivered, prepared, and presented for the enjoyment of Airlie guests. Start the tour now!

A Tale of Two Farms: Half Pint and Essex

2008-11-24T12:47:00.005-05:00

The Local Food Project’s third annual conference is coming up on January 9, 2009 and the excitement is starting to build. It will be a full day, in-depth, knowledge-packed forum featuring two incredible farm projects from the Northeast. Speaking for the first time in Virginia, Essex Farm (Essex, NY) and Half Pint Farm (Burlington, VT) will present a complete and detailed picture of the innovative systems that have allowed their sustainable operations to flourish. Whether you’re a home gardener, a small farmer, a food policy expert, or a buyer and eater of local food, you’ll want to attend this unique event to learn about the key factors that make these farms so successful. Check back in the next few weeks for details on registration. We’ll also be posting background information on the speakers so you can begin thinking about the questions you want to ask them!

To register for "A Tale of Two Farms," send an email to localfoodproject@airlie.org.

View from a ladder: Four-square compost bin

2008-11-19T12:31:00.002-05:00

Four-square compost bin
Originally uploaded by Local Food Project at Airlie

The Local Food Project at Airlie demonstrates the ins and outs of a small-scale food system. An important cog in that system is the compost we develop with garden waste and food scraps from the Airlie Center kitchen. We received almost 20,000 pounds of scraps last year—a valuable supply of nitrogen that, when combined with carbon-rich plant stalks and other brown matter from the garden, cooks down into moist, black, crumbly compost dense with nutrients that vegetables need to thrive. For more information on soil and compost, visit ATTRA, the National Sustainable Agricuture Information Service’s Sustainable Soil Management section.

We designed this four-square compost bin to effectively handle daily additions of food scraps from Airlie’s kitchen, provide a convenient place to store brown matter, and allow for a smooth transition between active and completed piles. From our view up on the ladder, this style of compost bin will do a lot to enhance our system, helping it become more sustainable and complete.

The simple joy of cleaning tools

2008-11-17T15:37:00.004-05:00

Cleaning tools to store for winter
Originally uploaded by Local Food Project at Airlie

With garden production slowing down, the Local Food Project crew decided it was time to clean out our shed and get our favorite handtools ready for winter hibernation. Since we perform most of our garden work by hand, we’re devoted users of well-made tools like the broadfork, the English spade, and the digging fork. To keep these and other tools in good condition, we scrubbed any last clumps of soil from the tines and blades with metal-bristled brushes. Then we worked boiled linseed oil into the wooden handles, ensuring the wood stays smooth and supple. After the busy-ness of the summer, taking an hour or so to care for the tools that aid us so well in the garden felt like a very worthwhile task for a crisp November afternoon.

Exploring the Small Farm Dream

2008-11-10T09:50:00.002-05:00

On November 6, the Local Food Project at Airlie hosted its first session of a unique decision-making course for potential farmers. “Exploring the Small Farm Dream: Is Starting an Agricultural Business Right for You?” was developed by the New England Small Farm Institute to bridge the gap between ideas and action.

We welcomed a diverse group of 26 small farm dreamers and launched right into a series of exercises assessing skills, knowledge, financial considerations, resources, and risks. Course participants were excited to share their ideas for farm businesses. Most have plans to market a varied product line including items like vegetables, berries, orchard fruits, grass-fed meats, dairy, and even mushrooms and nuts. The coming sessions will feature several local farmers who will provide a peek into their own farm business journeys. We hope to spend the next four weeks helping members of the class explore their dreams and come one step closer to launching their farms!

View from a sixteen foot ladder

2008-11-03T10:07:00.004-05:00

View from a ladder
Originally uploaded by Local Food Project at Airlie

So what’s the story behind the name of our blog? It started with a food fight between two well-intentioned gardeners, a voice from the sky promoting compromise rather than strict adherence to any one philosophy, and a very tall, theatrically-inclined ladder that became the perfect centerpiece for an outdoor performance.

This summer, my co-intern Lauren and I read two books with some contradictory messages about the best way to run a sustainable garden—How to Grow More Vegetables, by John Jeavons, and Gardening When It Counts, by Steve Solomon.

We created a skit about two warring disciples of these master gardeners and performed it at our July “Small Space, High Yield” workshop. “The Voice of Compromise” (played by Pablo) saved the day by descending from a sixteen foot ladder and explaining that we shouldn’t let sticking to one certain method get in the way of growing food and building community.

Since then, we’ve realized that climbing up on that sixteen foot ladder allows us to get a refreshing perspective on all of the tasks and chores and projects we’re working on. From sixteen feet up we get a sense of the whole system working as one. And it’s exhilarating to stand high above the ground, a little shaky as the breeze sweeps in from the fields, feeling both proud and ridiculous on such a bold set piece in a little garden full of food.

Winter salad bar

2008-11-03T09:20:00.006-05:00

Jericho Lettuce
Originally uploaded by Local Food Project at Airlie

This fall marks the Local Food Project’s first season growing veggies in our new passive solar hoophouse. The structure was built with assistance from members of the community during a workshop led by biodynamic farming guru Steve Moore. We laid out the beds and aisles to allow easy access for visitors, setting aside a gathering space in the middle for wine tastings or warming up with hot cocoa. We’re still putting the finishing touches on the hoophouse—installing solar-powered vents, constructing doors from sustainably logged wood—but the cool-season crops we’ve planted are already making great progress.

Here’s what we’re growing:

Green Lettuce—Jericho
Red lettuce—Red Cross, Yugoslavian, and Sweet Valentine
Kale—Laci Nato, Vates
Bok Choy—Mei Ping
Swiss Chard—Rainbow
Basil—Lettuce Leaf, Lemon, Red Rubin, Italian Large Leaf
Dill
Fennel

Once we get the hoophouse completely sealed up, I’m thinking it’s going to be our favorite place to escape the winter cold. And I can’t wait for next spring when it will help launch our spring and summer garden.

Cover crops for new growing space

2008-11-03T09:15:00.006-05:00

Spreading straw over cover crop seeds
Originally uploaded by Local Food Project at Airlie

We’re expanding the current layout of the Local Food Project garden to include at least two new sections on the west side. This area is currently outside the fence, but we’ll be replacing the fence line this winter to include our new sections (along with extra room for future growth).

To begin preparing the soil for next spring, we made one pass with the tiller about four weeks ago. Last week, we tilled again, then direct sowed field peas and oats by scooping them out in handfuls and letting them scatter over the freshly turned soil. These cover crops, also known as "green manures," do great things for the soil. According to Eliot Coleman's The New Organic Grower, "Green manure crops help protect against erosion, retain nutrients that might otherwise be leached from the soil, suppress the germination and growth of weeds, cycle nutrients from the lower to the upper layers of the soil, and--in the case of legumes--leave to the following crop a considerable quantity of nitrogen."

The little seeds that ran through our fingers will bring enormous benefits to our garden! To keep them protected, we fought high winds and covered each section with a light layer of straw. When we’re ready to put seedlings in the ground next season, we’ll plant directly through the cover crops, then watch as the plants thrive in the enriched soil.