Sunday, March 26, 2017

Time To Plant...We Are Ready

There is a time for everything and a season for every activity under the sun

Now is the time to sow.
Spring has come very early this year. Luckily we have learned to stagger our plantings so that when ever spring does decide to come, most of our plants will be ready. 

Bac Choi transplant ready to go!
It is planting time at Camp Mitchell. We are growing great transplants this year! With the money that the Camp Mitchell Board of Visitors raised and donated to the Agri Program, we bought, greenhouse equipment that has allowed us to grow top notch seedlings this year.



The hydroponic system that Tristan Odekirk designed and installed in the greenhouse is in full lettuce season now! So the lettuce has made several appearances at farmers markets and meals here on Petit Jean Mountain, as well as Little Rock. 
 
 At the Petit Jean Farmer's Market, our hydroponics lettuce was used to make BLTs!

Below are our neighbor's tomatoes plants, ready to be put outside! 
Below is some sweet potato slips we are starting in the office. 

I have been traveling lately and scouted out two ideas for garden beautification.
Above is a garden gate made of small cedar poles. At Amazium, Crystal Bridges, AR.
Below is a raised basin where a plant may trail vines downward. At Chicago conservatory.

More spring planting action to come! Now we start looking at summer vegetables like potato, beans, okra, and peppers! 

Follow us at our Facebook Page
as well as Camp Mitchell's
 
 
 Raised bed workshop on the 29th of April. To register, Email Doug Knight farmdirector@episcoar.org

 

 

Wednesday, March 1, 2017

Shiitake Mushroom Seminar


 Last Saturday we held our first seminar in our Home Food Production Series. It focused on teaching participants Shiitake Mushroom Log cultivation. 


 
CMAP is big on learning by doing, so after a quick introduction, we spent most of the day actually inoculating oak logs with shiitake mushroom spawn! 



Growing these mushrooms allows us to participate and benefit from a local ecological relationship. Our forests at camp Mitchell need thinning to allow for healthier growth. We grow these mushrooms on the logs we cut while thinning, giving us a new food source as well as a a new ecological relationship to teach and explore.
 
Participants trimmed mushrooms off logs that were inoculated last year, and sent them to the camp kitchen.

Chef Adam crafted a great meal from our garden produce, including the shiitake mushrooms! 


 

All the participants took home a log of their own that should start producing mushrooms by this time next year. 


 
Their work also helped us get started on Camp Mitchell's stock pile of mushroom logs. Jenny and I were able to finish up the logs the next day and counted 50! So be on the look out for our mushrooms at our market tables next year!



 


Hope you can join our next seminar on April 29th, for raised bed gardening. You can see the other seminars we will be offering on our 2017 events tab. 

Hope to see you there!

Doug Knight
Farm Program Director 
Camp Mitchell 
farmdirector@campmitchell.org