We had an invigorating weekend for our collaborative food event, Food for Thought: A Journey through Food History, Culture, and Taste.
The two-day event was a joint effort between Carolyn Walthall and Barbara Williams of the Newbern Library, Sarah Cole of Abadir’s and the Black Belt Food Project, and Rural Studio Farm. Food for Thought acknowledged our Southern food history and showcased the work of current organizations and people who are moving these traditions forward for future generations.
The public event started on Friday evening at the Newbern Library, where author Emily Blejwas spoke about her book The History of Alabama in Fourteen Foods. The Friends of Newbern Library provided some of the homemade foods featured in Ms. Blejwas’s book.
On Saturday morning, in beautiful fall weather, the event moved to Rural Studio where our Farm manager, Eric, gave tours of the Farm.
Project Horseshoe Farm, the Black Belt Food Project, and the Alabama Cooperative Extension System had tables set up around the Farm to share their work, as well as a table offering a seed exchange for visitors.
Finally, the event culminated in a lunch that featured North African food from Sarah and West African cuisine from farmer and chef Halima Salazar of Gimbia’s Kitchen out of Oxford, MS.
The meal, prepared as it was by the two young chefs with both Southern and African roots, encapsulated the theme of the event: as Ms. Salazar said, “Southern food is African food.”
West Alabama has a new nonprofit working in Greensboro: the Black Belt Food Project (BBFP), started by our friend Sarah Cole of Abadir’s. The BBFP aims to build a stronger, more inclusive environment for children and adults through food-based educational opportunities. Eric Ball, Rural Studio’s Farm Manager, joined Sarah’s newly formed board, which includes Dr. John Dorsey, Director of Project Horseshoe Farm; Stephanie Nixon from Hale County Library and founder of Sacred Space, Inc.; and Amanda Storey, Executive Director of Jones Valley Teaching Farm.
Sarah has already collaborated with Rural Studio on several events, like preparing all the excellent food for the Moundville Pavilion Project celebration (made with produce and flowers from Rural Studio Farm).
But now Rural Studio is building a relationship with the BBFP to begin to offer Rural Studio Farm as an educational resource with the broader West Alabama community. Notably, in October, Rural Studio, Newbern Library, and the BBFP are putting together a food event called Food for Thought: A journey through food, history, culture & taste.
And since Rural Studio Farm is producing more food than we can use, this week we started sharing extra produce with the BBFP to be distributed to the public at pick-up points in Greensboro, like in Project Horseshoe Farm’s new “store” space at their headquarters in downtown. It’s a “take what you need, give what you can” market stand.
Meanwhile, on the Farm, we’re moving into Autumn. We are harvesting some of the last warm-season crops like pinkeye purple hull peas, okra, peppers, zucchini, and squash. Sweet potatoes are filling the greenhouse, and we are starting lots of cool-season crops: lettuce, arugula, carrots, kale, spinach, chard, turnips, radishes, broccoli, cabbage, rutabagas, and more.
Summer draws to an end just as new students begin their time at Rural Studio. But all through the summer swelter, it has been last year’s leftover students—now graduated—whose work has kept the farm running.
Summer is the most productive time of the year, and each week we spend three days harvesting such things as fresh corn, cherry tomatoes, an assortment of peppers, eggplants, cantaloupes and watermelons, okra, cucumbers, black-eyed peas, snap beans, blackberries and blueberries, apples, Asian pears, leeks, scallions, and shallots, as well as herbs and fresh flowers.
Summer is also the hardest time of the year in terms of insect pest pressure and fast-spreading weeds. Yet, for the first time it never felt like the insects and weeds grew beyond our control. Each year, we diligently hand-weed and turn over crops to minimize the spread of unwanted seeds, and we are now seeing the long-term cumulative efforts pay off.
Also, we are growing a wider diversity of plants with more aromatic flowers and herbs that make it more difficult for harmful insects to zero in on any one crop. Despite all the hard work and the heat, it’s been a pretty chill summer on the farm.
One of our favorite events in late Spring here at the Rural Studio Farm is digging up all of the tasty onions and garlic. These alliums—along with shallots, leeks, chives, and scallions which we also grow—are versatile, easy to grow, and keep for a long time in storage.
Onions likely originated in the Middle East and Central Asia and have been cultivated for around 7,000 years. There are short-day and long-day onions, so named because of the number of daylight hours that signals the plant to start forming bulbs, which are modified stems that serve as a food reservoir for the plant. As Earth approach the Summer Solstice, daylight hours increase and days grow longer the farther from the equator one goes. So here in the South, short-day onions perform much better, while regions above about 37° latitude are more suitable for long-day onions because of the added day length.
For short-day onions, the earlier they are planted, the larger the bulbs. We plant our onions in February here at Rural Studio. This year we grew onions from both seed (started in January) and onion sets, which are small onion plants that were shipped to us. Both varieties are sweet onions: one is a Walla Walla-type that is suitable for growing in the South (Walla Walla is in Southeastern Washington), and the other is a Vidalia-type onion. These two regions are famous for their sweet onions because they boast volcanic soil that is low in sulfur. The low sulfur content means that onions grown there are mild. It is the sulfur-containing compounds that give onions their tear-inducing pungency and sharp flavor. Unfortunately, these same sulfur compounds, like allyl disulfide and allicin, are also responsible for many of the health benefits associated with eating onions (as well as garlic).
Once the tops begin to dry out and fall over it means that the onions are ready for harvest. After they are harvested, we then laid the onions out to cure with the tops and roots intact because any cuts can allow pathogens to reach the bulb and cause rot. During the curing process, the tops dry out and so does the outer skin, protecting the onions so that they can keep for months in storage.
Garlic is one of the oldest cultivated crops in the world and most likely originated in Central Asia. In most regions, it is best to plant garlic in the Fall because you get larger yields than Spring-planted garlic. We typically plant ours in November, like we did for this year’s crop. It is important to mulch the garlic to suppress weeds, protect the plants during the winter, and retain moisture as the weather warms moving into Spring.
Just like onions, there are two types of garlic: soft-neck and hard-neck. Soft-neck garlics have smaller, more numerous cloves and generally keep in storage very well. Hard-neck garlics, on the other hand, are more winter-hardy, produce fewer cloves, often have stronger flavor, and produce a long edible flower stalk called a scape. We have grown both kinds of garlic here at the Rural Studio Farm; however, this year we only grew an unknown hard-neck garlic that we received from one of our neighbors.
The garlic will set scapes in mid-Spring. They are best harvested when they are young and tender, like asparagus, and they make for excellent eating. It is generally recommended to cut the scapes anyway, as they can draw nutrients away from the bulbs and reduce yields. If left, however, the garlic will produce a large globular light-purple inflorescence of flowers called bulbils. This year, we let the garlic flower and were rewarded by an abundance of butterflies and bees.
The time to harvest garlic is when the bottom two to four leaves begin to wilt and brown. Each leaf corresponds to an individual clove, and the browning indicates that the cloves are no longer actively growing. Like onions, the harvested garlic must cure for about two to three weeks to dry out and make suitable for long-term storage. The roots and necks of the garlic will only be trimmed once the heads have had time to fully cure. Most of them we will eat, but we will save some of the harvested bulbs to break apart and plant again this Fall.
This year we harvested 427 pounds of sweet onions and 67 pounds of garlic. We’ll be enjoying onions and garlic for many more meals to come!
Rural Studio Farm is piloting a new Community Supported Agriculture (CSA) program for faculty, staff, and students!
The CSA model has been practiced for decades to support small-scale farmers, build community, and strengthen local food systems. In this model, participating members receive a share of whatever produce is available each week. Members experience the seasonal pulses and fluctuations of the Farm’s produce, a process that teaches members more about the natural cycles of food production, as well as potentially introducing new fruits and vegetables to members. Rural Studio Farm’s 30-week-long CSA is an opportunity for students, faculty, and staff to enjoy local, fresh, chemical-free vegetables, fruit, herbs, and cut flowers while directly supporting the operations of the Farm and the greater mission of Rural Studio.
Since students and participating staff have had a hand in growing all of our produce, the CSA initiative completes the experience of food production by directly placing the produce into the hands of the producers.
The Farm has been so successful, with no signs of slowing growth, that we are now producing more food than we can use ourselves. Participating in the CSA will also help reduce food waste, as well as provide extra support to Rural Studio Farm, allow for crop diversification—an important element of our polyculture model—and allow students and staff access to food that is difficult to find in this region.
We at Rural Studio practice farming methods that build a resilient and sustainable agricultural system. That means that we produce food without synthetic fertilizers or pesticides while supporting a more natural, holistic ecological system and stewarding natural and human resources. We utilize organic farming practices like being completely no-till, cover cropping, composting, companion planting, supporting beneficial insects, and crop rotation, all to help build and support a productive soil microbiome and to build back some of our depleted soil fertility.
Some of the new crops we are growing this year specifically for the CSA are kohlrabi, Swiss chard, shallots, lemon grass, fennel, leeks, tomatillos, specialty peppers, ground cherries, radicchio, artichokes, Chinese cabbage, microgreens, and French melons.
If our CSA pilot program proves successful, we plan on extending it to the broader community next year!