The weather continues to warm and activity on the CCCC Student Farm is picking up. This week the Advanced Crop Production class was involved in amending and preparing beds, tillage with the John Deere tractor, managing the germination greenhouse, planting out transplants into the field, and harvesting and packaging produce for the chefs in the culinary program.
Weekly student managers meet with Cheryl to discuss setting out transplants into the field
A flat of kohlrabi in the germination greenhouse.
All of the preparation and improvisation that took place during the cold and unpredictable winter weather has paid off as the abundance of Spring presents itself. Delectably tender salad mix, collards, and spinach continues to provide as the build up to Summer intensifies.
Harvesting spinach in the hoophouse.
Delicious, tender collard greens
Freshly cut, washed, and spun salad mix waiting to be bagged
Tomatoes and peppers will soon enjoy their time in the sun, but for now we focus on transitioning from cool to warm season while planting carrots and chard.
Planting out chard transplants into the field. One student holds a measuring tape while another removes plants from their individual cells and lays them out at the appropriate spacing. Students follow on either side of the bed and tuck the transplants into the soil.
Practicing on the John Deere after receiving tractor training from James and Cheryl.
Ammending soil and tilling. The middle bed with the faint white stripe has been ammended according to NCDA Soil Test results. The darker beds on either side have been tilled with the tractor to incorporate the ammendments into the soil.
With April 15th around the corner and the threat of frost diminishing there is much to look forward to in the upcoming weeks on the CCCC Student Farm.
Logging the day’s activities in the record books.
Class dismissed! Empty cart with transplant flats, field tags, and hand trowels.