My summer Student Originated Studies entitled Urban Futures Farm: Farm Practicum & Compost System Internship took many twists and turns. What started out as an integrated contract, half internship half compost research became in totality an internship. I realized half way through the quarter that I would not be able to fully engage in my research on the successful composting of Plasmodiophora brassicae in small-scale compost systems.
I had taken on too much this summer and my motivation and stamina for such work significantly decreased. This was a big learning moment for me. To fully engage in my academic life I must make sure I have a concrete plan in mind and also give myself enough breaks and breathing moments to be able to look at my path and decide what the next best steps are. I had taken on something too big to chew, but through the process learned a lot about my personal needs.
While the research did not go as planned, the internship component of my SOS was incredibly worthwhile. I helped TJ Johnson of Urban Futures Farm 10 hours a week with general farm practicum as well as the construction of a composting system onsite. A typical day included harvesting of produce for the weekly CSA, weeding out beds, cover cropping and getting ready for the off-season, and creating layers of compost in the new and improved system. I am most proud of my help with his new compost tea routine and the recipe decided upon. We have already seen improvements on the plants that have been sprayed and I look forward to seeing more improvement in the future.
I also took part in a workshop on Soil Health on the farm and talked about the composting system and how composting works. It was neat to step into a role I seldom find myself in: teaching others a great passion of mine. I intend to pursue this feeling and hopefully facilitate more workshops and learning moments in the future.
For a downloadable link of this evaluation, click the link below…
My farm practicum and small scale composting systems internship and ILC is coming together nicely. I have been going twice a week to Urban Futures Farm and spending a total of 10 hours each week there. We have shifted around our schedule a wee bit to compensate for the increasing temperatures, which has taken some getting used to for me, as I am not the best at waking up early. I have come in late once and would like to avoid that in the next five weeks. But, I have completed all ten hours each week at the farm and also have made up for the one sick day that I took!
I am learning lots at Urban Futures and TJ is a great teacher. Much of the internship is a refresher for me about harvesting practices, good soil maintenance, etc., but I am also learning lots of new information about small-scale agriculture unique to the Pacific Northwest. I think I have outlined this new information well in my weekly posts.
In the next five weeks, I intend to focus more on the research component of my ILC and begin to piece together the research I have done thus far. My research has focused on best compost practices for eradicating fungal pathogens, specifically Plasmodiophora Brassicae, in compost piles and being able to subsequently create compost teas from the composted material. There has been a fair amount of research done on utilizing high quality compost and compost teas to suppress fungal pathogens, but not as much done on how to successfully eradicate clubroot from compost piles. This is where I am running into issues and I plan on reaching out to some local compost experts for more resources on the matter.
The main takaway for the next couple of weeks is to hone in on the specifics of my research and write up the summarized report as well as implement the work on the composting structure and compost tea maker at Urban Futures into my report.
For a downloadable Word Doc of this mid-quarter evaluation, click the link below…
This week has been the hottest week of the summer. We’ve been starting earlier to try and beat the sun, but by midday the heat is oppressive and makes any task difficult. But, the the heat-loving plants have thoroughly enjoyed the rays and are taking off!
Tuesday
On Tuesday, I arrived an hour late, which I am going to actively avoid in the future! We got right to work weeding in the high tunnel as this past weekend the weeds took off around the peppers and eggplants, who were being slightly choked out. It appears the purslane especially enjoys the heat underneath the high tunnel.
Once it became too hot to be under the high tunnel, we set out taking down the snap peas. They had decreased in production with the high temperatures and had begun to also show signs of powdery mildew, or Erysiphe pisi. It generally affects peas in late in the summer as the pathogen favors humid and hot temperatures ( Best management practices include choosing resistant varieties, crop rotation, as well as sowing timing. TJ selected resistant varieties. It doesn’t seem to be a large issue at the farm and only requires preventative measures.
I think this is important to remember when researching and preparing for plant pathogens. Oftentimes it is a natural part of farming and it isn’t necessary to try and eradicate the pathogens. They can even be indicators of systemic issues on the farm, such as inadequate crop rotations or variable watering schedule. However, when pathogens start killing large percentages of crops, which can be the case of clubroot, this is when more measures must be taken to suppress the diseases.
After pulling out the peas, we pulled bolted lettuce from the high tunnel as well. Both of these went into the compost as feedstocks, layered in with partially decomposed woody material. Already the two compost piles we created last Tuesday have decreased dramatically in size! Early in the morning the next day, the compost pile was steaming and was at a toasty 140° F.
Full compost piles! Photo taken by Kela.
Wednesday
Bountiful tomato harvest. Photo taken by Kela
On Wednesday, we harvested kale, lettuce, green and yellow beans, and tomatoes for the CSA. Over the weekend, the tomato trellises had collapsed under the weight of the flourishing plants and had to be propped back up. While a sign of very happy tomato plants, it makes for an incredibly difficult time to harvest and find the tomatoes through the jungle of vines.
We also chatted about compost tea and what the design for the aerator will be. TJ has decided to started with a five gallon bucket design and use the TEALab Bubble Snake aerator. Considering the general application rate of compost tea is 20-25 gal/acre, five gallons will cover .2 acres of space and will most definitely be adequate for TJ’s application plans. I intend to have a post all about the recipe decided upon as well as the general compost tea process in preparation for the Soil Health workshop next weekend.
Here I am tracking the various compost feedstocks added to the piles as well as the temperature. I am only there twice a week, so I am unable to track exactly what goes into the compost and temperature differences throughout the week. But, this is demonstrative of the type of variable tracking required to show quality of compost.
Hurrah for Week IV! By now, I have gotten into the full swing of routine at Urban Futures Farm. With TJ, Stephanie, a flock of volunteers (all past or present Evergreeners) and I, farm tasks go by smoothly, or at least as smoothly as they can!
Tuesday
TJ discovered early in the morning that the walk-in cooler had begun to malfunction and was not getting to temperatures cool enough for storing produce properly, i.e. 38° F. He explained to me how the walk-in was constructed and why it was malfunctioning.
The walk-in cooler is a square insulated structure in the garage right next to the CSA packing area constructed in 2017. TJ uses a A/C unity with an attached CoolBot Walk-In Cooler Controller that overrides the A/C unit and forces it down to temperatures lower than it usually reaches. It does this by hooking up temperature sensors to the A/C unit that continuously tells it to cool and cool, until it gets to 38° F. It was invented by a fellow farmer and allows for small-scale farmers to easily and relatively affordably create walk-ins for their produce!
Unfortunately, if the temperature sensors frost up (which they will), the A/C unit will stop running as it senses that temperatures have been met (there’s some AI for you). TJ gently brushed the frost off the sensors, and the cooler began to run again with no issues. This is only a slight drawback to an overall great system!
For the rest of the day we finalized the compost structure. It is now 80% complete! The following is a step-by-step outline of how we constructed the system:
First, we finished up the carport by adding the final panels with the help of numerous self tapping screws and a couple rickety ladders. The panels on the westerly side of the carport come down the farthest in order to protect the active compost bins (also constructed on the westerly side) from the elements. On the eastern side, the panels only come down slightly. This will ensure adequate airflow through the carport and hopefully diminish compost smells.
TJ wires together old pallets that were taken apart from the last compost structure. Photo taken by Kela
Once the carport was up, we began to wire together old wooden pallets in order to construct the five active bins on the westerly side. Much thought went into the sizing of these bins, but we ended up going with the largest bins available. The front of each bin was left open in order for a wire gate to be put on the front.
We only had enough material to fill two of the active bins. Feedstocks included a layer of old raspberry canes on the bottom of each pile, and then lasagna style of chicken bedding and rotting vegetable trimmings. TJ has been collecting the trimmings over the past 6 or so months, so some of them had begun to partially compost in the piles.
Chicken bedding. A source of ammonia. It initially was smelly but by the next day, all ammonia odor was gone. This is a good sign as likely nitrogen is our limiting nutrient for the microorganisms in the compost pile! Photo taken by Kela
Vegetable trimmings. A good source of both nitrogen and carbon. Weeds have not yet been added to the compost piles, as it is important to have a stable system before introducing feedstocks that are broken down in a more complex manner. Photo taken by Kela
Watering in each layer for approximately a minute. Photo taken by Kela
Each layer was watered in for approximately a minute. Moisture content is vital for successful composting systems. All of the journal articles I have read have suggested 40% moisture content as a necessary percentage for the eradication of plant pathogens. I am unsure how to take moisture content readings of TJ’s pile, but I will hopefully figure this out and report back!
There was already sign of life in the compost piles. Numerous invertebrate detritivores came up to greet the water, including isopods, earthworms, larvae of what I presume to be beetles, and likely many other microscopic invertebrates unseen. Throughout the piles we found signs of mycelial life as well, including numerous dried up morels. This is also a good sign!
Wednesday
Beautiful Shiso! Photo taken by Kela
Wednesday was another CSA day. We harvested chard, cabbages, and bok choi for the CSA’s. I also helped make bouquets for the first time, which was incredibly exciting! I especially love the edible shiso Stephanie puts in the bouquets. They are a great frill for around the bouquets and offer up a slightly citrusy smell. In flavor, it tastes slightly like licorice and is quite strong. It is in the mint family, and thus does very well in this PNW climate and soil.
TJ purchased a compost thermometer and we monitored temperatures of the compost throughout the day. Early morning, the compost pile was approximately 80° F. By the end of the day, the compost pile had shot up to 150° F. That is a wild range in temperature! We will continuing monitoring the temperatures as well as the progress of the compost.
I am a wee bit behind on my farm practicum posts. Unfortunately, I was sick Tuesday of Week III, but I took the time to finish up my contract as well as begin my annotated bibliography and outline for my research. These posts are soon to come!
Wednesday
We began early in the morning to beat the hot sun. As Wednesday’s are CSA days, we started out by harvesting Lacinato kale (cutting each leaf at the base with a harvest knife) and raspberries. We washed other produce already harvested, including lettuce and beets (a mixture of golden and red).
TJ surveys his CSA members at the end of each season and gets a feel for what people think about the variety and quantity of his produce as well as the flavor. Oftentimes people will offer their opinions with no survey needed. For example, there have already been reports that folks don’t like radicchio, a perennial variety of chicory, because it is too bitter.
I think it is incredibly difficult to find the right amount of diversity and variety of flavor that one’s CSA members will be comfortable with. But, it is good to keep pushing people’s flavor profiles, as I think oftentimes those vegetables people find off-putting are highly nutritious and offer up a new range of minerals and antioxidants. For example radicchio has numerous flavonoids, anthocyanins, as well as anti-inflammatory and anti-oxidant compounds. Even Pliny the Elder knew this of radicchio! An objective of any good CSA should be to push people’s limits on the food they will eat, and offer up nutritiously dense produce.
We took a break from CSA preparation and put additional panels on the compost carport. This was a surprisingly difficult task, and we only got so far. We realized the rest of the construction would require self tapping screws as the previous holes for screws did not line up (likely due to the fact that the composting area is on a slight slope). More to come on this in Week IV’s post!
Me posing with the drill. Photo taken by TJ.Loki workin hard on compost carport construction. Photo taken by Kela.
This week, the usual weeding of plots and harvesting for the CSA occurred. Alongside the usual tasks, lots of discussion about insects on the farm occurred!
Tuesday
On Tuesday, TJ introduced me to a WSU researcher who keeps up two research plots of pollinator loving plants on the farm. Over the course of four years, he has been monitoring the pollinator strips as well as the diversity and populations of bees and other pollinators on TJ’s farm. He sets up traps throughout the fields and identifies species, tracking their progress and if new species have also come to the farm.
The pollination strips were planted with various pollinator attracting varieties, including hemizonia of the Asteraceae family, clarkia of the Onagraceae family, globe gilia of the Polemoniaceae family, and lupine of the Fabaceae family. Over the past four years, an interesting succession of plants have occurred. Predominantly what is left within the strips is the lupine, whereas in past years the lupine had been less of a player in the pollination strips. It appears that the lupine also greatly attracts aphids. The lupines were covered in them!
Hundreds of aphids perch on the stems of the lupines. Photo taken by Kela
It is interesting to note that TJ has not had an aphid problem this year. I wonder if the lupines attract the aphids to the pollination strips, and they don’t venture into the fields in production. Attraction of parasitic wasps to the farm have also increased with the pollination strips, so that might also contribute to the decrease in aphids in the plots.
A type of parasitic wasp called Spex ichneumoneus, as identified by Colton Weaver.
On Tuesday, we also planted cauliflower and used half a tablespoon of the nutrient mix. Other activities included harvesting raspberries (so many raspberries!) and weeding around the farm in preparation for the Tye Menser Meet and Greet on Thursday.
Wednesday
On Wednesday, preparation for the CSA’s started early. We washed lettuce, kale, and green onions (the first week green onions have been in the CSA box) as well as harvested large amounts of zucchini and raspberries. There are three raspberry plantings at TJ’s farm, including one planted in the early days of the Wendell Berry Community Garden. Likely these will be pulled out come fall as they are far less productive.
Flea beetles munching on collard greens. Photo taken by Kela.
We then checked out the planting of collard greens from last week. Unfortunately, it appeared that flea beetles had truly went to town on the fresh plantings! The damage was enough to warrant intervention. Thankfully, we caught it early and applied neem oil to each of the plants. This seems to work the best for flea beetles TJ has found. Even at a low concentration, neem oil will successfully deter flea beetles.
No compost related activity this week as we were short on folks to help out with construction, so next week there will be more compost activity!
I completed my first week at Urban Futures Farm managed by TJ Johnson. Urban Futures Farm is located in East Olympia in the Eastside neighborhood. It is surrounded by small family homes and is the only farm in Olympia classified as an urban farm. TJ and his partner and wife Stephanie initially participated in a community garden at the current farm’s location called the Wendell Berry Community Garden. It was a communal garden in which members planned the garden together, harvested together, and took part in the growing of food together. In 2015, they purchased the 3.5 acre property and began growing local, sustainable produce to feed their surrounding community.
Example of a small, 1-2 person CSA. Priced at $19. Produce includes lettuce, cilantro, strawberries, cauliflower, snap peas, and kale. Photo taken by Kela
They currently have a 29 person CSA (Community Supported Agriculture) as well as run a donation-based flower stand. They predominantly grow produce, but also have a flock of hens for eggs and a flock of broiler turkeys for personal use. They also have a large flower garden that goes toward the creation of bouquets they have implemented into their CSA this year.
I will be working at the farm ten hours a week, Tuesday’s and Wednesday’s. The other ten hours of my internship will be for compost research. The following are my goals for this internship:
To further my knowledge on sustainable agricultural practices specific to the Pacific Northwest. Urban Futures Farm is not organically certified but only use organic practices and even expands upon what sustainable agriculture means.
To increase my speed and accuracy when planting, weeding, harvesting, etc. This is something I would like to get much better at this summer. It is especially important for finding employment after I graduate from Evergreen.
To construct a composting system unique to the needs of Urban Futures Farm and learn more about composting through this process. This will be further addressed in my other blog post on compost systems.
Tuesday:
Collard plantings, onions, and potatoes on Urban Futures Farm. Photo by Kela
On Tuesday, we got right to work planting three rows of collard greens. TJ uses an amendment mixture that is primarily components high in micronutrients as his organic matter content is already so high (around 9%). Approximately half a tablespoon is thrown in with each planting. He also throws sluggo around plantings as slugs seem to be one the largest pests on the farm.
For the rest of the day on Tuesday, we weeded pathways with scuffle hoes and weeded under the high tunnel. Many of the beds have a compostable corn starch mulch from Organix that minimizes weed pressure which eliminates the need for consistent weeding. But, the mulch is only in its experimental phase at Urban Futures and is not used for all beds. Some of the concerns include if the black mulch will scorch plant roots.
The biggest weedy culprits on the farm appear to be purslane, various grasses, and some sort of sphagnum moss that isn’t difficult to pull out but takes over areas quickly.
Wednesday:
Hops growing happily at Urban Futures Farm next to some row cover to keep the cabbage butterflies at bay. Photo taken by Kela
Wednesday are CSA days on the farm, so for the first couple of hours we harvested produce. This included romaine lettuce, kale, fennel, peas, and basil. Produce is dunked, rinsed, and then air-dried and put into the walk-in cooler. Various volunteers come and help out on Wednesday’s, primarily previous Evergreen students who help out in exchange for produce.
Next, TJ and I started to construct the carport that will be go over the new composting system. It is an easy construction, but slightly time consuming as it requires screwing in numerous bolts with an impact driver. The carport will be open facing the northern side and walled in on the southern facing side in order to reduce weather factors. The compost will be adjacent to the southern side in order to hopefully help radiate it.
