“If we had no winter, the spring would not be so pleasant; if we did not sometimes taste of adversity, prosperity would not be so welcome.”
Take a look around the CCCC student farm today and you may not see much that looks edible. Yes, there are rows of lingering overwintered vegetables, like kale, turnips and arugula.Yes, the chickens look happy and are producing some eggs. But how will this little farm become ready for the impending CSA season?
Take a closer look. It’s the hope of spring and the start of the season’s preparation. Peek inside the hoophouse and you will see tiny eruptions of lettuce and beet seeds. The greenhouse is full of aspiring spring transplants that are eagerly awaiting their field debut. Busy Sustainable Agriculture students scurry about to clear and build garden beds, amend the cold soil, sow spring-hardy seeds and lovingly nurse a wide array of tiny, tender seedlings in the greenhouse. There is even some harvesting of overwintered vegetables and tasty little microgreens going on, which the Sustainable Culinary chefs appreciated greatly. And in the background, the chickens are busily eating their share of grubs and pests while the worms digest food scraps to create gorgeous castings for potting soil which will give summer transplants a starting jump.
While you are eating the last of your stored sweet potatoes or turning to conventional store-bought produce, have faith that students and staff are planning and planting crops to nourish your winter-weary souls and bodies.