SKILL ADDENDUM

Shortly after I sent in the Peace Corps application, I was notified that this form was needed to be filled out. Seems that the Peace Corps was interested in my experiences with the CSA Farm that I belong to.


SKILL ADDENDUM: AGRICULTURE AND FORESTRY EXTENSION (117)

DATE: September 6, 2009

1. Please describe in detail your experience for the following skills. Provide dates (month/year through month/year) and frequency (hours/day/week) of your involvement. Use the space below and the reverse side of sheet if needed.

A. Gardening/Crops/Horticulture, etc. Please note types of food crops, vegetables & fruits and size of plot (# ft x # ft, or acres). Please describe other hands on growing experience with plants.

For the past two growing seasons (2008 & 2009) I have been a member of a Community Supported Agriculture (CSA), Mill River Valley Gardens, North Haven, CT. The farm is organic and has been in production since 1990. I work the 60-hour, per growing season, intensive work-share (2-4 hours a week). Note, the farmer and those members who have one of the three different type work-shares available do all the labor on this farm. At first, first I opted for the intensive work-share for the steep discount on my share. I quickly realized that I quite enjoy working in the fields, for the exercise and for the connection with my food and nature. So much so, that I volunteered 15 extra hours last year, and will do that or more this year.

The farm is 10-acres large, of which approximately 3+ are used to produce a wide selection of vegetables. The rest of the farm is wooded and/or wetlands. There are 20 fields, which range from 120’ X 60’, 90 X 60’, 60’ X 45’ to a few 20’ X 12’ and a small herb garden.

Crops are: arugula, beets, cabbage, carrots, chinese greens, leek, lettuce, mushroom, okra, onions, garlic, summer/winter squash, hot and sweet peppers, chard, tomatoes, turnips, cucumber, eggplant, green beans/snap peas, potatoes, rutabagas, salad greens, Kiwi berries, bamboo shoots and fresh herbs. We also harvest an edible ‘weed’ called purslane, which has amazingly high levels of omega-3; and staghorn sumac clones that makes a refreshing iced tea. Recently, some of the bamboo that grows on the farm was cut down to make a 4’ X 20’ 4-tier drying rack in the barn. The bamboo is also used as plant supports and temporary fence repair.

During these two seasons of farm work, I have learned much about the practice of sustainable organic farming. Not only with the actual hands-on fieldwork, but also by asking questions and talking with the farmer. Example: which type of mulch to use on different plants, companion planting, and crop rotation. Plus I been doing a lot of reading on my own about organic farming methods, theory and how-to.

This year the farm is in transition from an owner-operated (the farmer is retiring) to a shareholder operated CSA. I was asked to be on the core group of the newly forming board and one of the main projects for the transition (that I suggested) is compiling an informational and a ‘living’ how-to manual for the farm. Now, and throughout this fall and winter, I will be interviewing the farmer not only about the farm history, but collecting detailed data about each field (size, condition, past crop rotations, concerns, idiosyncrasies, etc), the irrigation system, and an inventory/status of the farm equipment. Also, detailed information on how the share system is setup, other background operations about the CSA and all the myriad bits and pieces that has not been generally documented.

I also had two family gardens.

1981-1982: 15’ X 20’ Tomatoes, green peppers, carrots, lettuce, carrots, squash, cukes and basil.

1991-1994: 12’ diameter (tomatoes, radishes, green peppers, bush beans, basil, dill), a 4’ X 20’ strawberry bed, 2’ X 30’ pole bean bed, trellised against a house wall.

B. Other related activities.

a. Animal production -types and numbers N/A
b. Youth Work (4-H, FFA, FHA, other) N/A
c. Nutrition/Food Preservation N/A
d. Sewing/Handicrafts N/A (Dooh, I didn't see this )
e. Carpentry/Masonry N/A
f. Mechanics (e.g., car/motorcycle repair) N/A
g. Cooperatives N/A
h. Surveying/Cartography N/A
i. Environmental Work N/A
j. Forestry/Nursery N/A
k. Other N/A

2. How do you feel about the use of pesticides and/or herbicides? Please explain. Just say no.

With my experiences at the farm, I see how a holistic and sustainable approach to small farming works. I also learned that a small farm is a micosystem, a balance of crops, beneficial insects and birds (which helps to control pest insects), wildlife, natural plant growth, and weeds that provides a habitat for the beneficial insects. A balance can be can be reached in organic farming. Yes, the beds will not be completely weed-free, and produce will have some cosmetic or even occasional insect damage. Neither affects the superior taste nor nutritional content of the produce. If the soil is fertile and vital, it will grow stronger, healthier crops that can better resist pest damage. Mulches (leaf, hay, straw) and composts feed the soil and plants as it decomposes, and also retains ground moisture. Green manure/cover crops, nitrogen fixing, and seaweed (if easily available) provide nutrients to the soil when they are tilled under and decompose. Soil conditioners can be added needed, i.e., lime, gypsum, dolomite, rock phosphates, and rock potash, potassium or wood ash. Rock dust (stone meal) which is slowly released into the soil, can be used in an effort to remineralize soil that has become depleted through industrial and standard agricultural practices.

Weeds within several feet of the field can be kept mowed down to keep them from reseeding in the field. Weeds can also be controlled with a heavy layer of mulch, compost, and the use of physical barriers, i.e., plastic sheeting or three layers of newspaper under the mulch, if needed. Net coverings/row covers can be used to keep insect damages from more sensitive plants.

Note: The fruit that is provided in our CSA share is ‘ecologically grown’ from a larger local farm. This means that the fruit is grown with the least amount possible of the most benign products that is necessary to produce fruit on a commercial scale given Connecticut’s growing conditions.


3. Are you a vegetarian? Are you willing to work on projects related to raising and slaughtering animals?

Yes, I am a vegetarian. Not willing to work on projects related to raising and slaughtering animals.

Would you be interested in receiving training for, and working in, beekeeping programs? If yes, have you ever been stung? What was the reaction? Not Interested.

4. Please detail any experience with marine/fresh water fisheries. Are you interested in working in a fisheries assignment? None, not interested.