Each year, UConn Extension Educator Jude Boucher helps commercial vegetable growers find sustainable solutions to pest problems. The program emphasizes healthy soils, balanced plant nutrition, proper pest and beneficial identification, scouting and monitoring techniques, preventative management strategies, reduced-risk pesticide selection application, and resistance management.
Farmers apply to become part of the program, as space is limited to 12 farms per year. Those accepted into the program receive weekly, or every-other week farm visits from Jude, as he provides education and guidance for the specific challenges the farm is facing. This year’s farmers are from 9 different towns, with operations varying from 2 to 120 acres of vegetables, with over 40 different vegetable crops being grown.
“This group were all so young,” Jude says, “they gave me confidence that we do have some talented young farmers getting into the business and willing and able to take over for the next generation.”
Many of you are growing your own food this summer at home or in a community garden. Do you have an abundance of vegetables – more than you and your family can consume? Here are some tips from Maine Extension on donating your extra produce:
Growing extra food in your own garden, or in a community garden, can be a very fun and convenient way to contribute to your community. Here are some tips for success:
Connect with your local recipient organization to make sure they can accept fresh vegetables and determine the best days/times to drop off donations. If you don’t know where to donate, your local UConn Extension office can help you find a place to donate.
Harvest ripe, undamaged produce*, clean it, and estimate the weight.
Though some economic indicators are showing that things are getting better, there are many Connecticut citizens who still find tough going. The result has been that more and more people are growing food in their backyards or on patios, and some are growing enough to need to know how to freeze and can the fruits and vegetables for storage into the winter. It is likely that the home vegetable gardening trend will continue until there is a change in our collective jitters about the stock market or the fact that raises are few and far between.
When budgets are tight, we often are forced to make diet changes that might not be in our health’s best interest. One study, in the November 2007 Journal of the American Dietetic Association, showed that limited resource families would need to spend up to 70% of their food budget on fruits and vegetables in order to meet USDA Dietary Guidelines recommendations. So, it stands to reason that when things get tough, folks are likely to make other, less costly, food choices. A study appearing in the Journal of Nutrition indicated that a population of French adults, when confronted with cost constraints, would be most likely to limit purchases of fresh fruits and vegetables (along with meat and dairy foods).
So, if you can’t afford to buy fresh tomatoes from the market, why not think about growing some in your back yard?
Americans have a history of using kitchen gardens to feed their families better when times are tough. During the Second World War, the presence of backyard kitchen gardens or “Victory Gardens” emerged as Americans did what they could to help with the War effort. At the time, these gardens provided over 40% of the fresh produce eaten in this country. That meant commercial production could be devoted to supplying our troops here and overseas.
How can you plan and grow a kitchen garden that contributes significantly to reducing your food budget? First, you need to do some planning.
When choosing a place for your garden, keep in mind that fruits and vegetables need a lot of sun to grow and good drainage. Of course, the ideal place for a kitchen garden is just outside of the kitchen door. Convenience makes it user-friendly. If you do not have a sunny garden space, try planting a container garden on a sunny deck or patio. Tomatoes, peppers, onions, small lettuces, and, of course, herbs, can do very well in well-drained containers. Check with the UConn Home and Garden Education Center or your local Master Gardener for help in choosing varieties suitable to container gardening.
It is best to start small. Remember that anything you grow and do not eat within a few days will need to be preserved. When times are tight, being wasteful makes no sense. Canning and freezing take time and is usually done during the hottest months of the year. Most would agree the effort is worth it, but it might be wise to get into this one baby step at a time. Once you figure out what you can grow, use, give away or preserve in a timely fashion, you may choose to increase your garden size.
What to Grow
It might seem obvious that a kitchen garden includes primarily fruits, vegetables, and herbs that you commonly use in your kitchen. Planting a bunch of Brussels sprouts so that it will be available for the fall and winter table makes no sense if the family can’t get the sometimes odiferous cruciferous past their collective noses.
Consider growing fruits and vegetables that can contribute the most to the quality of your diet. Some of the most “good for you” fruits and vegetables can be grown easily in a Connecticut garden. Try growing cantaloupe or watermelon, strawberries, or blueberries. These can all be expensive when buying them in your supermarket. If you have room, you can get several pounds of raspberries from each plant you put in the ground. Think about that when you pick up a half-pint costing upwards of four dollars in the market.
Green leafy vegetables such as spinach, collard greens and romaine lettuce are easy to grow. When it comes to greens, darker is always the best nutritional choice. Choose romaine, spinach or other dark leafy greens over iceberg or leaf lettuce if your garden space is limited.
Yes, market tomatoes can be expensive—especially if you want them to be organic, or of the heirloom variety. But consider this: one packet of seed can yield up to 30 plants. And each plant can produce more than 25 pounds of tomatoes. It doesn’t take a math genius to figure out that it is cheaper to grow the things than to buy them. Finally, choose carrots, green or red peppers, winter squash or pumpkin. All of these pack a healthy punch and will be a great addition to your kitchen garden.
Herbs are a good choice if you want to add wonderful flavor to foods without adding salt or sugar. Basil, parsley, rosemary and thyme are must-haves. A small pot of oregano will produce more than enough fresh herb for the summer. You can bring potted herbs indoors and continue to grow them all year long if you choose to. You may never have to spend a fortune on little cans of the dried stuff ever again.
Finally, be sure to develop a garden plan that includes early season choices (peas, salad greens), mid-season (berries, green beans) and later season produce (winter squash, Brussels sprouts). This will help to insure that you have something fresh at your table from spring until winter.
Keep your vegetable gardening budget friendly with some of these additional tips:
Start and maintain a compost pile—a future of free fertilizer
Start plants from seed or purchase the smallest plants available from your garden store
Save seed from this year’s crop to use next year—free seeds!
Trade and share excess produce or seeds with other gardeners or neighbors
Once your kitchen garden is established, your produce section is just outside your door and you will have easy access to fresh garden tomatoes or blueberries. For more information about growing a kitchen garden, contact the UConn Home and Garden Education Center at email@example.com or 1-877-486-6271.
Another great annual conference is in the books for UConn Extension and the Connecticut Agriculture Experiment Station. 266 growers, agricultural exhibitors, and educators came together Monday January 11th at Maneely’s in South Windsor for a session filled with valuable information in which growers will take back and apply to their operations.
Topics covered included how to comply with labor laws, heat treating seeds for disease management, the effects of environmental extremes on crop physiology, weed management in berries, irrigation, how to grow for a CSA (Community Supported Agriculture), and the brown marmorated stink bug (BMSB). The crowd was also given some great updates on risk management and crop disaster assistance programs from USDA-Farm Service Agency given by Bryan Hurlburt, grant opportunities from the Department of Agriculture given by Commissioner Reviczky, Worker Protection Standards given by Candace Bartholomew of UConn Extension, and updates on the Food Safety Modernization Act given by Diane Hirsch, also from UConn Extension. The growers who were licensed Pesticide Applicators received 3.5 pesticide credit hours from this event.
Not only were the talks great but so was the tradeshow. Coming from all New England states, New York, and Ohio 43 exhibitors represented 26 organizations. These ranged from seed companies to agricultural service providers as well as the UConn publications stand where growers could purchase beneficial publications such as the “2016-2017 New England Vegetable Management Guide”.
The crowd also enjoyed a delicious locally sourced lunch on Monday. Locally grown and made products were provided for the conference from 8 businesses in Connecticut. The conference received outstanding ratings and positive feedback through the evaluations where 95% of the recipients rated the program as “excellent” or “good”.
New Greenhouse helps 4-H Center at Auerfarm Teach Youth the Science of Gardening
By Sarah Bailey, Master Gardener Coordinator, Hartford County Extension Center
Winter may have been unusually cold and long this year, but there was a sunny and green oasis at the 4-H Center at Auerfarm. Spinach and herbs grew throughout the winter, to be joined by all manner of vegetables, herbs and flowers as the seasons shifted. Over the last year students planted seeds, weeded the ground-level beds and sampled fresh produce right from the source. The first killing frost is no longer an end to the growing season; it simply signals a shift into the new greenhouse. Funded by an anonymous $50,000 grant, the 20 x 48 foot polycarbonate rigid-walled structure provides both in-ground and bench-top growing space, along with room for classes and demonstrations. While heated, it is being run as a “cold house” with minimal non-solar heat in the winter, yet stays warm enough for several cold-hardy plant varieties. On a sunny January day, it feels like July!
The building is home to a variety of programs and events. Area schoolchildren take part in Farm to School programs, and Junior Master Gardener (JMG) participants learn about how plants grow, do plant science experiments, and plant and harvest produce. Teachers receive JMG program training to bring gardening and environmental hands-on curriculum back to their schools. Along with the specific youth programming, the greenhouse also hosts programs for the adult UConn Master Gardeners who help grow plants for the Foodshare production garden on the farm.
Additional growing space and an extended spring and fall growing season have allowed for additional gardening and food-related events throughout the year. An additional benefit has been the creation of venues for multi-generational experiences. Currently under development is a series on Gardening with Families along with a Saturday program on gardening and the environment for youth.
Jude Boucher of our Vegetable Crops Integrated Pest Management (IPM) Program has had a busy summer. He helps commercial vegetable growers find sustainable solutions to pest problems. The program emphasizes healthy soils, balanced plant nutrition, proper pest and beneficial identification, scouting and monitoring techniques, preventative management strategies, reduced-risk pesticide selection and application, and resistance management. This summer he worked with farmers across the state, including Daffodil Hill Growers in Southbury and the Enfield Prison. Daffodil Hill Growers is part of UConn Extension’s Scaling Up for Beginning Farmers program.
At St. Luke’s food pantry in Bridgeport UConn Extension reaches SNAP recipients with healthy eating tips and recipes. Heather Peracchio made minestrone soup with attendees. Canned vegetables are best for our health when labeled “no salt added,” or if you have regular or reduced sodium rinsing and draining the veggies or beans can help to remove up to 40% of the sodium. Here is the recipe.
UConnExtension’s Heather Pease worked with students at the New Britain CREC Medical Professions and Teacher Preparation Academy to make meals for children ages 6-months to 12-months. Some food groups are not represented because they did not have access to all food groups. The focus was on portion and texture of mainly vegetables, fruit and cereal. They also learned how to make formula and the importance of measuring. A special thank you to teacher Julia Porter for all of her efforts on this.