eggplants

A Long and Productive Summer

It’s been a long, sweaty summer, and even with continued help from some of the teaching faculty (Steve, Emily, Chelsea, Mary, and Xavier), our farm manager Eric has been very busy.

Eight harvest tubs are arranged, each with its own crop: red mini bells, mini eggplant, jalapenos, orange mini bells, Asian eggplant, tomatoes, yellow mini bells, and okra

We made several large harvests of commodities that went into long-term storage: garlic, onions, butternut squash, and potatoes. For every one pound of seed potatoes that Eric planted back in February, we harvested 14.5 pounds of fresh, organic potatoes back, which is a great return.

Many of the summertime crops, such as beans and squash, have also been very productive, with many still yielding, like tomatoes, mini bell peppers, mini eggplant, Asian eggplant, and okra.

With autumn just around the corner, our long-term crops of peanuts, parsnips, and leeks are continuing to develop and grow.

With the return of students, we have just begun to harvest our edible summer cover crop of pinkeye purple hull peas.

And finally, the perennials and flowers that Eric planted earlier in the spring, like asparagus, have been very productive.

Soil Blocking, or Making Soil Brownies

Students always call them soil brownies, and they do look tasty!

Soil blocking, which was developed in Europe and largely popularized in the US by legendary organic farmer, Elliot Coleman, is a practice of starting seedlings in cubes of compressed soil. While Rural Studio Farm still makes use of plastic flats for starting seeds of certain crops, soil blocks eliminate the waste and expense of using plastic containers.

The blocks are made in metal molds from a mixture of soil made here on site at Rural Studio Farm, which makes them more labor-intensive to begin with—and thus might not be suitable for larger scale farms.

However, farm manager Eric has found that, overall, seeds tend to germinate and grow better in blocks, and transplanting soil blocks into the field is faster and easier than having to remove each individual seedling from its tray.

Throughout the past two weeks, tomatoes, eggplants, and peppers that were started in 2-inch soil blocks were upgraded to 4-inch blocks to allow the roots to continue to develop before being transplanted to the field once the soil has warmed up more. The 4-inch mold is made with a 2-inch cavity to accommodate such an upgrade.

There are other advantages to soil blocks. As the growing roots reach the edge of a block, they stop growing in what is called “air pruning,” as opposed to wrapping themselves about as they would in a conventional pot or cell. Indeed, as the blocks are transplanted directly into the ground, root disturbance is almost entirely eliminated, meaning that more delicate plants that cannot tolerate root disturbance can be started this way.