I have been volunteering here at the Howdy Farm ever since I heard about it a couple of years ago. I would treat myself by stopping by after the end of my last class on Friday for some relaxation and unwinding at the farm. I have learned a lot as a volunteer, and being a Nutrition major has made me want to learn more about where my food comes from. I remember the I first time I saw an onion, and was amazed at how cool it was, now I can't wait to dig in deeper, learn more, see a lot of things and be even more amazed.
Join me on this fun journey as I discover more about our agriculture system, practice the farming lingo while getting my hands dirty at the Howdy Farm.
Today we transplanted leeks out of a small space and replanted them into another soil spot. Leeks are really weird looking after they sprout, and they have a seed on the top of the plant that eventually falls off.
After that activity, we then took out the weeds in a section, trimmed down the height of celosia plants to the node so they could grow wide instead of taller, therefore more shoots of flowers.
We got to plant: Cilantro, Red Choi, Romaine Lettuce and Brussels Sprout seeds! It is so cool how different they all look and that certain plants only need to be placed on the soil instead of buried to germinate, such as Cilantro and Red Choi.
DAY 3 & 4:
Today we propagated: rosemary(trim the new growth), turkscap(which have eatable flowers), frogfruit(which grows like a weed in swampy areas), white sage, lantana's and Salvia henry duelberg in perlite. We placed them in a box of perlite, which has a high volume of water, this method is used for them to germinate, so they grow roots for us to transplant them later in soil.
I got to take home the white sage and the rosemary we propagated(which is always fun), and made an essence stick of the two herbs bundled together. I am letting it dry out for 4 days and then will burn it, for fun and plus I am a little hippy.
Lastly, we took out the weeds of a pepper plant row, fertilized them with some organic turkey fertilizer(dried turkey feces) and then added some mulch. This process took a good 2 hours.
I learned so much throughout this week, and a lot of new vocabulary words, and trying to understand the ropes of how to take care of and manage a farm. My favorite part of the week was knowing that I was making a difference, re-planting things and of course taking goodies home. Stay tuned for my next blog, and to find out how my essence stick burning turned out.
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.