A recent 3 day workshop at the Grange Farm School featured an interesting combination of presenters and topics. One was Mark Shepard of New Forest Farm, Restorative Agriculture Development Inc, and author of Restoration Agriculture representing a variety of techniques aimed at optimization of solar energy and water for food production. The other was Spencer Smith of the Jefferson Hub of Holistic Management representing the details of an integral part of Restoration Agriculture: holistic planning both for finances and land management.
The combination of topics inspired workshop attendees to think outside their boxes and explore new ways of seeing the landscape. My landscape vision was bolstered with an understanding of hydrology on the watershed scale, to the point where I now see keypoints, contours, and erosion and think to myself: how could we engineer a sequestration system that would help capture the free resources that fall from the sky and sink them into the land?
A few visits to our campus hillside helped us all to see that nature is fractal and understanding the patterns is the first step before implementing strategies. The hillsides that surround the school are generally covered in oak savannah, with slopes and vegetation that are mirrored on our 4 acre knoll. Management strategies identified for the Grange Farm School could be scaled up to the surrounding environment in a way that would capture the 51 inches of average rainfall and grow greener grass longer into the summer, perennial crops, or trees.
We identified a keypoint (P A Yeomans inspired) and used a laser level to flag our contour lines and parallels. The group began to see where water could be stored and how gravity would take part in the passive irrigation system. Next we learned about alleycropping and silvopasture- both concepts that will be experimented with on campus.
The weekend wrapped up with financial planning concepts that helped transform dreams into realities. In order for these restoration agriculture practices to succeed, they have to pay, and only then can we expect large scale food production to shift.
The more we are able to think in terms of patterns and contexts, the more successful we will be at converting this planets’ resources into food sustainably.
Interested in learning more? The Practicum Student Program features lessons and tutorials on Holistic Management for land planning and finances, as well as hands on demonstrations of restoration agriculture.
By Matt Gal
I’m having trouble deciding if magic is the right word to describe my time spent at the Grange Farm School. It’s the only word I know that can accurately sum up the overwhelmingly beautiful, educational, and improbable experiences that I had there. I’ll start by freely admitting that I had no notion of what I was getting myself into when I found GFS through a lucky google search. I had never farmed before. I had never lived in the country before. I had never been west of the Rockies before. What I knew was that I needed an internship credit for my horticulture degree and I wanted to see what agriculture was like. So, what better way to learn about farming than working to help start a farm school?
Back on the farm beat while spring brings us sunshine and the urge of labor days in the field. With my soil test in hand and a workshop with restoration agriculture monolith Mark Shepard in mind, I’ve followed some clues in the soil (low calcium, the need for better water penetration and tilth) along with the suggestions of A&L labs to apply gypsum with the near arrival of whale compost. There is only so much one can do in a season to get the soil to the place one wants. It takes careful observation and time to establish a system that makes best use of the water table, the biology and chemistry in the soil, and succession plantings that make sense and produce healthy plants while maintaining fertility and keeping the soil covered. Observation, prioritizing, and timing frame the approach to getting a healthy garden rolling. I’m in the middle of potting up my tomatoes and replacing them with flats of brassicas in my small hoop-house. This is exciting. In a month or so we’ll be eating some Black Krim’s and Striped German’s! Got to get back to the beat so till next time enjoy the sunshine…
Last week 48 chicks were born in our living room! Our hatch rate is improving as we learn the nuances of our incubator.. up to 70% from 60% last year. They are such cute fuzzy little dinosaurs. Currently they are living behind our workshop in Ohio Brooder boxes.
The Ohio Brooder was originally designed during WWII as a way of conserving resources while brooding chicks. Find photos and plans online to see an efficient and inexpensive way of raising chicks!
The dark’d come, and the gang was away,
so Daniel was on duty to put the sheep in the hay.
He filled up the tin bucket with alfalfa pellet
and shooked and shaked it like a vigorous zealot.
The sheep raised their brows
with looks of keen satisfaction
and Daniel thought, “this is it! the moment!
The precise, proper reaction!”
So he led them on gamely
into the coop once for chickens
and they followed him lamely
like some good accounting on Quickens.
Kumquat and Canteloupe and Valla all trotted, with
Morgoth and Bjork and Swams, into spaces alloted. Continue reading
Tuesday March 8, 2016
My soil test is in the mail but I’ve already spent time with the clay loam, by hand and satellite imaging. There is a rocky swirl across the field in the likeness of a yang or a ying. I took two tests, one from the wide, circular part of the paisley and another from just beyond the whip of its tail. My first thought is that there is less organic material in the rockier part but I’ll wait for the test to see what the lab coats say. In this area, heavy in displaced river rock from floods of the past, there is a case to be solved. Something’s not right in that part of the field. Continue reading
Last Thursday night, the over-wintering team at the Grange Farm School came together for a delicious family dinner. It sometimes can feel like a group therapy session when we are all finally able to sit around the table and talk and laugh after a long week. While it was not exactly a fancy candle lit dinner, we all had candling on our minds.
For the past 10 days we have been incubating 75 eggs laid by our heritage Buckeye hens. Our living room has been constantly abuzz as the machine keeps a temperature of 100 degrees with 40-50% humidity. Every four hours you will hear a loud thud as the machine rotates the eggs, ensuring that the outer membrane doesn’t stick if left in one position for too long. Continue reading