harvest

Fresh Summer Corn

We grew sweet corn for the first time ever on the Rural Studio Farm!

A view of the storehouse between tall rows of corn plants

Throughout the year Chef Cat prepares meals for our students, staff, and faculty several times per week using our fresh produce from the Rural Studio Farm. One of our goals this summer was to provide the freshest and sweetest corn for the meals. Approximately 12 hours after sweet corn is picked, the sugars in the corn kernels begin to convert to starch. To achieve this goal of having fresh and sweet corn, we grew three different varieties that mature at slightly different times, which allowed for staggered harvests over the summer. Cat was also able to process any leftover corn for future meals.

Proper pollination is essential to a good yield. We planted the corn in blocks of at least four rows to encourage more thorough pollination by honey bees.

A nice view of corn rows with tassels

The male part of the corn is called the tassel, and it grows at the top of the plant producing pollen. The pollen must then be transferred to the familiar female silk; each strand of which acts as a tube to transfer a pollen grain to an ovule. Each mature corn kernel represents a successful pollination from tassel to silk to ovule.

Typically, one stalk only produces about one or two (possibly up to four) ears of corn. Corn doesn’t produce as much per square foot as some other food crops, but having fresh organic corn to eat at lunch was a rare summertime treat for our students, staff, and faculty! We will definitely grow corn again next summer. It was absolutely delicious!

Autumn On The Farm

Autumn at Rural Studio Farm is in full swing.

A student uses a sprayer to apply foliar fertilizer to growing plants with a good view of the farm

Some of the lingering warmer season crops are still yielding, like eggplant, peanuts, and bell peppers.

Mostly we have been busy planting seeds into soil blocks and direct-sowing with the push seeder. These crops are lettuces, mustard greens, baby brassica greens, carrots, beets, chard, collard greens, rutabagas, broccoli, radishes, spinach, hakurei (salad) turnips, and turnips.

Once the seedlings are ready, we prepare the beds and transplant out all the crops.

We have been reaping great harvests of many of these crops too, with all of Rural Studio’s daily green salads coming straight off the farm.

Now that the weather is beginning to cool, we have also been preparing for winter by sowing fall cover crops to leave in the field for overwintering. This ensures that there is always something growing in the beds, which helps with drainage and compaction and overall soil health. In the spring, these crops will be mowed down, adding good organic matter back into the soil.

Finally, we are also preparing the greenhouse for production over the winter, which is where most of Rural Studio’s food is grown in deep winter.

Peanuts: come shell or high water

Since Rural Studio Farm is a not a commercial farm, we get to grow a wide variety of crops that many other small-scale organic farms might find inefficient to grow, in terms of space and time. Lately, we have been enjoying such a treat: peanuts.

We began peanuts in soil blocks way back in May before transplanting to the field. As they grow, the plants produce little yellow flowers, which then fade and produce a peg, called a peduncle, that pushes several inches underground to produce the tasty little morsels. Typically, they require around four months to mature, but are low maintenance and pest-free, making them a great crop for us to grow during the summer when Eric was without his usual student workers.

A few weeks ago, we dug up the plants and left them to dry in the greenhouse for several days.

Then we separated the peanuts from the plant and took them to kitchen where our cook, Catherine, made some delicious boiled peanuts for our lunches. We got 10 gallons of dried peanuts from about 80 linear feet of plants.

Rural Studio's cook, Cat, boils a large pot of peanuts

Crop Cycles

This week was marked with large harvests, which were the endings of some spring crop cycles, and seed starting in the seed house, the beginning of new crop cycles.

A close-up of harvested and washed carrots, both purple and orange

Thankfully, teaching faculty, Mary English, Steve Long, Emily McGlohn, and Xavier Vendrell all graciously volunteered their time to help farm manager Eric during this busy period.

Harvested spring crops included lettuces, carrots, collard greens, kale, cutting celery, turnips, arugula, beets, and scallions, as well as herbs like spearmint, dill, thyme, and oregano. Many of these commodities were eaten fresh, but the rest were given to the kitchen where chef Cat processed and stored large quantities for future meals once students have returned.

At the same time, Eric and Emily started seeds for late spring and summer. These future crops were zucchini and summer squash, determinate tomatoes for the field, eggplants, red and orange bell peppers, spicy peppers, and butternut squash.

Eric also planted seeds for various beneficial insect-attracting flowering plants, culinary and medicinal herbs, and perennial ornamentals. While many of these accessory plants do not yield tangible crops, they do confer other benefits on the farm, such as bringing pollinators, deterring pest insects, and aesthetic compensation. It is also a key feature of Rural Studio Farm to use a polyculture model, planting a wide diversity of different crops and flowering plants.