We are always learning! Whether through internet research and webinars or the more organic process of trial and error there is always more to know about ecological farming. On Sunday, Randy and I went down to Mississippi’s “Golden Triangle” to attend three farm visits hosted by the Mississippi Sustainable Agriculture Network (MSAN).
Farm tour at Bountiful HarvestThe farms we visited included a farm producing pastured eggs and produce, a diversified Salatin-style livestock operation raising laying hens, broiler chickens, turkey, pigs and cows, and an urban farm growing vegetables for a 20-member CSA. We got to see how effective pigs are in clearing out forest undergrowth, hear what 600 laying hens sounds like (loud), and see what kind of facility it takes to process over 100 chickens per hour. Just as useful as seeing three other farming operations was talking with other farmer-participants on topics ranging from American Guinea Hogs to winter-killed cover crops. I left thinking about how we can use our chickens more efficiently as fertilizing machines – especially after seeing six foot tall eggplant grown with chicken manure compost. Randy says his biggest take home message from the day was that, when held up against other sustainable farms in Mississippi, we really are doing all right. While I am reserving judgment pending a close examination of the balance sheet, I think he is on to something.
As for trial and error: this fall we have learned that 300 feet of salad turnips is probably too much to plant at one time. We have already harvested about 150 bunches from this super-productive bed and have many more to go. There will be salad turnips again in the CSA this week.; sometimes when it rains, it pours. We keep them topped and washed in the fridge for easy snacking, but here are a few additional ideas for your salad turnips:
· Deliciously crunchy refrigerator pickles
· Grate with kohlrabi and radish for a zesty slaw
· Stir fry with kolrabi and bok choy!
· Roast ‘em, perhaps with some of those left over sweet potatoes Roasted vegetables are great on a bed of greens with goat cheese and a drizzle of balsamic vinegar
Farm Tours and Learning
