After my project, work on the farm has been a little slow. The weather lately has been very damp and muddy. But I have been spending that time researching how to train stray cats, not really haha. We have a stray cat we named Nepeta, and every morning we feed it, all it does is complain, hiss and run away. That's when I decided to try and train the cat, and let him know we are the boss! We normally feed on the porch, but I decided to put the food in the farm house, that way it had to go into the house to eat. To my surprise that worked, he was very hesitant to come in, but he did and ate while we were there. After that we feed him where he normally eats on the porch. A couple weeks later(today) I found him waiting for us(a.k.a the food) on the chair, which is not where he normally waits. I gave him his food on the porch and ate it one foot away from me without getting scared. I believe there is progress and he is starting to feel more comfortable around us, and this makes me happy.
I am not a cat person, a couple years ago my face was attacked by a cat. The damage was so close to my eye, I had to get stitches and have faint scaring all over my face. Thank goodness I did not go blind! But as the years go by, I come to find I have a small place in my heart for cats. Plus this has made me appreciate domestic animals more.
The other day we had a major harvest to dig up for a local restaurant in Bryan, Texas, who buys our produce and flowers called Ronin Cooking. This restaurant serves produce grown seasonally from farm to table, in a unique dinning atmosphere experience at a 15-arce farm. We harvested Purple Kohlrabi, Purple Daikon Radish and Bok Choy for their restaurant. We gathered around 50 -100 lbs worth of produce, and had to use a buggy and make many trips just to transport it to the wash and packing station. In the washing station we had a line going, were one trimmed the produce, and the other rinsed and placed the produce in the coolers. This was very enjoyable for me, because I got to harvest Daikon and Choy, which is what I was researched for my project.
I have never heard of Kohlrabi before. It was a cool looking vegetable, grew above ground, and we had to cut the root, which was in the ground in order to get the vegetable. At the wash station, we had to trim off the first couple of rows, closest to the root. Fun fact, the leaves of the Kohlarabi are eatable, even though they are far away from the body of the plant.
Purple Daikon Radish grew in the ground just like a carrot. When we pulled it out of the ground, there was no trimming required. That day, I got to take one home and try it. It had a very crisp, juicy but zingy/spicy taste to it. I made my roommates try....which they were hesitant to, because it looked weird and they felt like a rabbit, but they liked it.
The Bok Choy, were big and beautiful, they grew above the ground and we had to cut the root to harvest it. I was quit surprised with the size, and thought they were going to be half that. Additionally, it had a purple tint, which matched my shirt.
This was an important volunteer day for me because it made me grow a bigger appreciation of how our produce we grow and take care of makes a major impact on our community. I enjoy being apart of something bigger than myself:)
I’m a Nutrition major from Texas A&M, graduating in December. I’m a spunky, fun, and bubbly gal who spontaneously try’s new things. Throughout my college career I was involved in: starting up a fitness club, interned for a Nationally recognized Registered Dietitian, a Congressman in D.C., and now a local farm. I also currently make food for our Astronauts, and have joined the Texas A&M Sports Car, Water Skiing, and Polo clubs just to name a few.