Sandy Stevens did a wonderful job presenting the second of our food sustainability workshops on Food Preserving.   She reviewed the process of canning and talked about the amount of garden space that she used to product enough veggies to make it through winter, and then some!  Sandy had previously provided the following information to give the effectiveness of home growing and preserving:

1. " From a single packet of pole bean seeds, you can harvest enough for at least a dozen pints of canned beans (in addition to what you eat fresh!)  Preserving your own food is not 'rocket science", you CAN do it." 
   
2. "With only a garden space of about 1,791 square feet, I was able to preserve 26 pints of pickles, 10 pints cucumber relish, 24 pints of tomatoes, 49 pints of green beans, 5 pints of tomato sauce, over 30 pints of Swiss chard frozen. This does not include the root crops still in the ground."
   

She also indicated that by using root cellar and canning in order to preserve valuable, you can save the more limited freezer space.   She discussed drying as a viable option as well. 

Great turn out and energy for the first part of our three-part sustainability series on Growing, Preserving and Cooking.  This event was sponsored by Transition Towns Dummerston and Brattleboro.

Rich Aaronson presented a case study on his micro farm project that generated discussion on how to grow veggies on a small scale micro farm and its implications for community sustainability.

The micro farm was located in Hadley, Massachussetts and used a nature farming technique that does not use compost and requires very little water.  Central to the concept is using only the natural elements of the sun, earth, and rain.

The presentation/discussion first focused on planning and then led into growing seedlings at home.  We then discussed the data for amount harvested and stored as compared to eating requirements.  The key issue is how to optimally utilize the high harvest in September and even out for sustainable consumption in later months.  Ideas included planting in waves, storing, and planting the type of root veggies that get harvested later and store well for winter.

We reviewed the cost/benefit of family micro farms versus CSA shares.  For Rich’s first year, the cost was at break-even, but he figures that in later years, he can use what he learned to optimize the process.  But he also indicated that one will likely need to enjoy farming to take on the initiative.

Community projects that we discussed as an offshoot of the micro farm learning included community greenhouse, root cellar, gardens, micro-farms, and kitchen. 

Good time and great discussion!  Thanks to everyone in the community that attended!

We look forward to the Preserving workshop led by Sandy on November 5th 10:30 – 12:30 PM at Save The Corporation from Themselves in downtown Brattleboro!

Check out Rich's presentation in Microsoft PowerPoint format below (13 MB).

Transition Brattleboro hosted a discussion with the nature farmers at Sunbow 5 that do not use compost.  They taught the group the importance of nature taking its course.   Here are some things we learned:

• You get tastier vegetables when grown naturally
  
• Conventional and organic methods using additives and compost cause vegetables to absorb nutrients in excess of what our bodies need (they made the analogy of taking in too much of a vitamin supplement.  Better to get only what our bodies need.  Let our life force do the rest rather than get more help than it needs)
• Contrary to what many think, the this nature farm method works year after year.  They indicated that a farm in Japan using this method has had continued results for 50 years  and running.
• Key is building strong roots.  Building enough soil, either by plowing deeper or building up soil more is critical to allow for root development.   If have fine and deep soil, plants take care of themselves.
• Those plants that harvest for longer period of time need more root development and, therefore, bigger mounds (both height and width)
• Consider right vegetable variety for the local region for temperature
• Mounds also allow for good drainage.  Too much water lowers temperature and temperature is key to good germination.
• This method makes “living soil” which will reduce soil erosion.
• No resting the fields or crop rotation. 
• No pest control efforts.   Instead, focus on making plants healthy.  Insects attack unhealthy plants.  They cited study that indicated more nutrients means more insects.
• Turning soil, unlike perma culture concept, is good.  Though some microbes destroyed, new ones take their place.