Wednesday, March 14, 2012

Greetings from Henderson Settlement !

We had a fairly good turn out for our first group meeting last Thursday March 8th.
We met and discussed the Grow Appalachia Contracts and to get to know each other a little bit. better. Everyone seemed to have a good time sharing gardening tips, discussing the weather and eating cake.


On March 13th , Kristin Smith from the Whitley County Extension Office visited H.S.
She presented two classes, one for the adult G.A. participants ( Raised Bed Gardening) and one for the
children in the After school program at the Youth Center.

Kristin, teaching a Beginning Gardening Class at the Henderson Settlement Youth Center
Kristin , Maggie ( H.S. Youth Coordinator) , discuss how to plan a garden with the children.


The children have agreed to have their garden plan ready next Thursday, they have elected a Gardening committee to design and plan the Raised Bed Garden . I  can't wait to see the plan for their garden.





Tuesday, March 13, 2012

Getting started in SW Virginia

Hi there,

We're about to break ground at our site--Ecumenical Faith and Action in Abingdon, VA. We're having a meeting this Thursday with the participating families, and getting things rolling. Seeds and tools are ordered, and the garden template is designed. We are also potentially putting in round gardens as well, and look forward with getting families in the dirt and growing food in their own backyards :)




that's it that's all!


--garden girls--

Monday, March 12, 2012

Planting Trees at BDVP

Tis the season for planting trees!  Last week we were gifted with  six new apple trees (varieties: 'Pristine' and 'Liberty').  We had a tree planting party on Wednesday and our orchard now has a grand total of 13 apple trees, including our 7 original Gala and Granny Smith varieties.  We had a lot of help from our clients and staff. 

Our intention is to utilize permaculture principles as we develop our small orchard.  This season we will mulch out most of the sod using woodchips, then plant comfrey and possibly lily or iris bulbs around the edges of the mulch to deter the grass in the root zone.  Comfrey is an excellent plant for compost tea and green manure.  Check out this site for more info on comfrey.  Next year we will begin to plant strawberries in between fruit trees in our orchard to utilize space and promote a polyculture environment.  The strawberries should do well in that mid-summer shade once the fruit trees begin to fill out. I learned this technique from my friend Susana, who operates a no-till permaculture farm in Berea,Ky.   She is an inspiring farmer who is dedicated to earth stewardship and good practices.  Our program is currently experimenting with permaculture principles on our site whenever possible.




New 'Liberty' Apple Trees at BDVP



'Pristine' apple trees  

Other recent garden projects have included pruning and mulching of our raspberry patch, planting  more spinach and radishes (watermelon variety) and some weeding in the healing garden.  It's been so fun to play in the dirt again!

BDVP received some funding to plant a micro-forest!
In the coming weeks we will be preparing for a native tree planting on March 24th at our facility.  We received some money through Kentucky Utilities' Plant for the Planet Program to plant a micro-forest at our shelter.  We will be working with a number of arborists, native plant specialists, and community volunteers to make this event happen.  Our micro-forest will consist of several native oaks (Bur, Swamp White, and Swamp Chestnut) along with Sycamore, Sweetgum, Blackgum, Hickory, Sumac, Flowering Dogwood and Redbud trees. We are also including some native fruit trees such as pawpaws, persimmons, serviceberries and elderberries!   Thanks so much to KU and a supportive community that helps us create fun, educational, service opportunities  that benefit our clients, our staff, our community , and our Earth!

Friday, March 9, 2012

Shiitake Mushroom Workshop! ~Pine Mountain, Maggie Ashmore

Last night we had a wonderful turn out for a wonderful workshop despite the pouring rain. The Harlan County Ag and Natural Resources Extension Agent, Jeremy Williams, helped us host a Shiitake Mushroom growing workshop. Workshop attendees inoculated around 50 logs to take home! It was a whirlwind, but I definitely enjoyed myself.

Last fall we devoted an entire blog post to the benefits of Shiitakes. So I won't go into great detail here. But I will give you a few lines about how wonderful they are because I am still fueled by the enthusiasm of last night!

1. Health benefits! According to the place I purchased our spawn from, Shiitakes are 13-18% protein by dry weight, high in the amino acids leucine and lysine (scarce in most grains), and have a significant complement of minerals and vitamins. This is great for everyone, and especially people like me who only eat small amounts of meat and therefore have to pay close attention to their protein intake.
2. More health benefits! Extracts from Shiitakes are used for cancer prevention and alongside chemo and radiation treatments in Japan. Now, I am not saying that these mushrooms are going to keep us safe from cancer, but they are probably doing something for us. Shiitakes have anti-viral and immune boosting properties.
3. They are easy to inoculate and easy to grow! We live in forests full of hard wood trees that can be selectively cut for mushroom production and inoculated simply with a power drill, a hammer, some cheese wax, and purchased spawn. We had multiple children working on the logs last night! I have been purchasing dowel spawn from Mushroompeople in Tennessee with great success.
4. Shiitake spawn is pretty inexpensive and will produce so much food! The logs will produce for up to 5 years! Shiitakes can be picked off the logs and stored in a paper bag in the refrigerator for up to a month or dehydrated easily. I am still eating shiitakes I dried last summer.

I'll leave you with some photos:

Drilling

PMSS Environmental Education Intern, Chelsea Gorman, monitoring the wax. In the future I would buy  small, inexpensive crock pot to keep the wax hot. The last two times I've inoculated I used a camp stove with pie plates (does not work well).



Tapping in the plugs! Go MacKenzie go!



Monday, March 5, 2012

Thankful to be part of the team!

In our first, official blog post for the Grow Appalachia community, the Bluegrass Domestic Violence Program would like to offer our sincere gratitude for our partnership with this amazing project!  We are gearing up for another abundant year of food, flowers, and feasting at our residential facility.  BDVP produces most of the fresh produce that goes into our daily meals at shelter, while offering skills training and resources to our families to begin gardening and preparing healthy meals when they leave shelter.  Over the last year, in addition to our vegetable production, we have worked to establish strawberries, blackberries, raspberries, native flowers, medicinal herbs, and honey bees.  This year we will increase vegetable, flower, and honey production and begin marketing some of our products to the community.

In the past several weeks we have begun prepping beds, plowing new ground and have even done a bit of planting in the field...peas, spinach, and some early root crops.  Lettuce, herbs, greens, and brassica transplants are going strong in the greenhouse thanks to help from the University of Kentucky Sustainable Agriculture Program and the Horticulture Research farm.  We are looking forward to an awesome season this year. Thanks again to Grow Appalachia for all of your support!

For more information on the work we are doing to serve victims of intimate partner violence please visit our website at beyondtheviolence.org  and for more information on our farm project take a look at our farm blog .

Looking Foward at High Rocks

The High Rocks Grow Appalachia Project is officially in motion. On Feb 23, 2012 we met with our participants to organize garden plans, seed orders and site visits. It gave us an opportunity to meet all of the participants and get to know their goals for gardening this year. We have participants who are very enthusiastic and excited to begin work in their gardens. We feel that we have a great beginning to what is going to be a very successful and productive Grow Appalachia year. We already have a few workshops scheduled that were organized around the interests of our participants and are working on setting up more with enough notice in advance for participants to be able to attend, not just the required number of workshops, but all of the workshops that appeal to them. We are placing our seed order very soon and starting seeds in the green house in accordance with the requests of our participants.

Interviews for a program coordinator are underway and we have received several qualified applicants. We hope to have someone for the position soon. Site visits are scheduled to begin this week with our beginning gardeners to finalize the plans for the gardens and work out what materials and tools will be needed to make those gardens successful not only this year but in the long term future as well. One of the goals of our participants is the setup a sustainable garden that will produce food for not just this year but many years to come. We are really looking forward to the progress that will be made this garden season and working with the participants that we have.

Friday, March 2, 2012

What's on Your Plate? Pine Mountain--Kathleen Powers

The topic of my blog post today is a little bit random, but I feel it is a very interesting and equally important subject to think about in terms of working with Grow Appalachia. As we all know, and are reminded every day, we live in a country that is plagued by both obesity and ironically hunger as well. Now there are many factors that contribute to these problems and many different solutions as well, but I won’t go into all those details here or bombard you with all the statistics. What I want to focus on today is the idea of mindful eating, a practice which I think we could all benefit from. While listening to NPR several weeks ago, I caught the tail end of a discussion about mindful eating and was interested to learn more, so here is a brief bit of what I have learned.

Mindfulness: Practicing mindfulness is a Buddhist meditation that means you engage in a moment-by- moment awareness of life, you observe your thoughts, feelings, physical sensations, and outer environment without judgment. Practicing mindfulness is said to help break habits and patterns that may be destructive to your well being.

Turn off the TV before the whole pizza is gone!
            In terms of eating, mindfulness can help us to slow down, appreciate and enjoy the food we are eating. It can also help us to learn to eat what our bodies really need in an appropriate amount. For most of us meal time has become something rushed and unimportant, if we even take the time to prepare our food we do it quickly and without much thought, we then proceed to sit in front of the TV or our computers, or worse we eat in the car as we move on to our next task of the day.  Even those who sit down at the table to eat their meal are usually distracted and a whole meal can be consumed before we even realize what or how much we have eaten. Family mealtime is a wonderful tradition and a part of my upbringing that I am extremely grateful to my parents for upholding, but when I think about it, even dinner table conversation with family and friends takes your focus away from the physical and mental act of eating. This is where the idea of mindful eating comes into play, mindful eating as a practice involves focusing solely on the act of eating while you are doing it. Someone who practices mindful eating will eat in silence, paying attention to the appearance, taste, and texture of their food, as well as thinking about the nutritional value of the food and learning to feel and heed hunger and satiation cues. Most importantly mindful eating means SLOWING DOWN, taking the time to let your mind and your body process the food as you eat it, instead of attending to other things while you eat and all of a sudden realizing your plate is already empty though you have no recollection of eating all the food on it.
Enjoy your food even while you aren't eating it
This practice is very interesting to me, but I know that most people are not going to adopt this Buddhist practice on a daily basis, so I want to suggest a type of mindful eating that incorporates these practices, but focuses more on simply thinking about our food as gardeners or individuals who strive to be more connected with the food they consume. This might include considering where the food you are eating came from, how many hands touched the food before it reached your plate, and who worked to grow what you are consuming? What does your food taste, and look like, and is it nutritionally valuable to your body. For some of us this might mean first asking the question, did I prepare this myself? If the answer is no, then is it something you could have prepared yourself? And what are the ingredients that make up the food you are eating? Do you even recognize what they are from the ingredient list? I know that I find immense joy in cooking my own meals and knowing where my food came from, in being able to personally identify the person who produced the squash, and garlic, mushrooms, and eggs that made up my most recent meal, and to know the physical location that these foods come from. We may not all have the time or desire to think about every aspect of every bite we take each day but maybe committing to eating in silence for the first several minutes of our evening meal is something we could all do on a daily basis. If you are dining with friends and family, talk about the food you are eating and enjoy one another’s company while still being mindful of what’s on your plate and how it came to be there.
The Mindful Plate

Here are several interesting articles on the topic of mindful eating: