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<channel>
<title>Farm Life</title>
<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/</link>
<description>Five Rivers MetroParks staff members share helpful advice for creating a sustainable food supply as well as stories from local farmers and news from the front lines of the local food movement.</description>
<dc:language>en-us</dc:language>
<dc:creator>rick.musselman@metroparks.org</dc:creator>
<dc:date>2012-05-23T11:10:48-05:00</dc:date>
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<item>
<title>White Tomatoes?</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/05/23/white_tomatoes.html</link>
<description>As the weather is getting warmer each day, we can start to look at putting in some of our favorite plants, tomatoes and peppers. Most people put in a nice variety of tomatoes ranging from big boys to old fashioned...</description>
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As the weather is getting warmer each day, we can start to look at putting in some of our favorite plants, tomatoes and peppers. Most people put in a nice variety of tomatoes ranging from big boys to old fashioned varieties like Brandywines. We all know that tomatoes come in a variety of colors from red to yellow. However, have you ever seen a white tomato?

White tomatoes are starting to grow in popularity as the taste is completely different. Professional chefs have started to use them to produce unique and different sauces for both pasta and fish. A white tomato has a white to slightly yellowish coloring, depending on the variety. The tomato itself has no red pigment in it, and has a very low acidity. In turn, they usually have a higher sugar content which results in a sweet and very appetizing tomato. 

Currently, companies like Baker Creek Heirloom Seeds sell a nice selection of white tomato varieties. Based on what you look for in a tomato, those same characteristics can be found in white tomatoes. The cream sausage variety is a nice elongated paste tomato that is perfect for pastas. Another variety is the Duggin White which is a medium sized beefsteak tomato that is good for a wide variety of purposes. For those who enjoy big tomatoes, the Great White tomato weighs in around a pound or more. For those who enjoy heirloom gardening,the White Queen variety was developed in the 1882 by A.W. Livingston and actually has roots here in Ohio. 

One interesting twist on cooking is white tomato soup. The following is an interesting recipe from www.beekman1802.com for white tomato soup.

WHITE CREAM OF TOMATO SOUP

1 Quart jar of whole or crushed white tomatoes (red will do.)

5 T butter

2 T flour

3 medium sized chopped onions

3 C milk

1 C white wine

2 t salt

1/2 t baking soda (stops milk from curdling)

1 t freshly ground white pepper (black will work also, but make for a less pure presentation.)

Chopped fresh basil and/or parsley for garnish

In a soup pot large enough to contain all the ingredients, melt the butter over a low heat. Add onions, and stir until softened and translucent. Be sure to keep heat low enough to avoid browning the onions. This may take 7-10 minutes.  Sprinkle flour over the onions  and stir to incorporate. Next add milk, wine, salt and pepper. Stir to mix completely and keep on a low simmer for roughly 1/2 hour until reduced by quarter to a third. Watch heat level&amp;#133;do not allow milk to boil over.

Add the baking soda directly to the jar of tomatoes and stir. Once mixed, pour jar contents into hot milk mixture. Puree with either a hand-held mixer or food processor.

Add more salt if necessary, serve hot, and garnish with fresh parsley and/or basil.

What it lacks in color, it surprises in flavor.

White Tomatoes

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<dc:subject></dc:subject>
<dc:date>2012-05-23T11:10:48-05:00</dc:date>
<dc:creator>rick.musselman@metroparks.org</dc:creator>
</item>
<item>
<title>Accessible Garden Beds - $20/season!</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/05/21/accessible_garden_beds_20seaso.html</link>
<description>Last week on Friday and again on Saturday, volunteers at Garden Station built about 10 wheelchair accessible beds. The project was sponsored by the AARP, who also sent loads of volunteers. Each raised bed costs $20 to rent for the...</description>
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Last week on Friday and again on Saturday, volunteers at Garden Station  built about 10 wheelchair accessible beds. The project was sponsored by the AARP, who also sent loads of volunteers.



Each raised bed costs $20 to rent for the season. To rent a plot, contact Garden Station at  (937) 610-3845 or by email at DaytonGardenStation@gmail.com



</content>
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<dc:subject></dc:subject>
<dc:date>2012-05-21T09:33:34-05:00</dc:date>
<dc:creator>lbeachdell@metroparks.org</dc:creator>
</item>
<item>
<title>Heirloom Corn Paints Picture of the Past</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/05/15/heirloom_corn_paints_picture_o.html</link>
<description>In the 19th century, corn was the staple of most farmers living in the Miami Valley. Corn production in the state was extremely good and wheat was the only other crop to rival it. Due to the success of corn...</description>
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In the 19th century, corn was the staple of most farmers living in the Miami Valley. Corn production in the state was extremely good and wheat was the only other crop to rival it. Due to the success of corn growing, the state of Ohio had seen over 100 different varieties being grown for various purposes. However, today we are lucky to find over a dozen different varieties being grown.

As time progressed and agricultural practices became more advanced, so did our crops. With the development of hybrid corn, the older open-pollinated varieties of corn slowly disappeared and made way for progress. However, due to the desire and hardwork of small farmers, living historians and gardeners across the country, heirloom varieties are alive and well. Today, one can order an heirloom variety of corn ranging from dent, flour, flint, sweet and even popcorn. Companies like Southern Exposure Seed Exchange and Seed Savers International offer a nice selection that would appeal to any gardener or hobby farmer. Everything from a small packet to several pounds can be purchased for planting. 

To learn more about heirloom corns, the Historic Farm at Carriage Hill will be focusing on corn this Sunday from 12-5pm. Come watch as we plant our period corn fields in the correct manner for the 1880s. Through a slow process, the field is laid out like a checkerboard to ensure cultivation in any direction. Also, stop by the historic house to learn about the different varieties and see some corn related artifacts.

</content>
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<dc:subject></dc:subject>
<dc:date>2012-05-15T12:54:10-05:00</dc:date>
<dc:creator>rick.musselman@metroparks.org</dc:creator>
</item>
<item>
<title>&quot;Pay what you can&quot; Miamisburg restaurant</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/05/08/pay_what_you_can_miamisburg_re.html</link>
<description>This afternoon, I visited with Mike Schulz at the Mission of Mary Farm site on Nassau Street. (See the map of all the community gardens on MetroParks&amp;#8217; website, www.metroparks.org/communitygardens.) For the second year, Mission of Mary will offer several subsidized...</description>
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This afternoon, I visited with Mike Schulz at the Mission of Mary Farm site on Nassau Street. (See the map of all the community gardens on MetroParks&amp;#8217; website, www.metroparks.org/communitygardens.) For the second year, Mission of Mary will offer several subsidized CSA (Community Supported Agriculture) shares to neighbors - while farming a formerly abandoned swimming pool site and a previously vacant double-lot on Xenia Ave across from East End Community Services.



Mike mentioned one bistro, in Miamisburg. Let us know how it is if you go out there! Here&amp;#8217;s what they say about themselves:

one bistro is a community restaurant&amp;#8212;a place where individuals or families can enjoy a healthy, affordable meal in a warm and welcoming environment. We embrace a &amp;#8220;pay what you can&amp;#8221; concept with a suggested price of $5-7 per meal. In this concept, any donations received over the suggested price to &amp;#8220;pay it forward&amp;#8221; will help to cover the cost of a neighbor&amp;#8217;s meal. If unable to pay, neighbors can give their time in service as payment.

If you want to see what the Dayton Daily had to say about them earlier this year, read the article here.

</content>
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<dc:subject></dc:subject>
<dc:date>2012-05-08T18:28:19-05:00</dc:date>
<dc:creator>lbeachdell@metroparks.org</dc:creator>
</item>
<item>
<title>How tart it is!</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/05/04/how_tart_it_is.html</link>
<description>Rhubarb! Most people either love it or hate it, there is no in between. I actually fall in the former category and have grown to like it as an adult. Rhubarb is a great early season item to pick and...</description>
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<![CDATA[Rhubarb! Most people either love it or hate it, there is no in between. I actually fall in the former category and have grown to like it as an adult. Rhubarb is a great early season item to pick and put to good use. Are you looking for some new recipes to try? The following are some 1880s recipes that we have used at Carriage Hill that are pretty darn good. 

Rhubarb Meringue Tarts 

Ingredients: Pastry, 3 or 4 sticks of rhubarb, grated rind of a lemon, 2 eggs whites and yolks separate, 1/4 lb of moist sugar, 3 tablespoonfuls of pounded white sugar, flavouring of vanilla if liked. 

Method: Peel and cut the rhubarb into pieces about an inch long. Put it into a covered jar with a very little water and set it in the oven till the juice is drawn out. Add the yolks of the eggs well beaten the lemon rind and sugar If the rhubarb is very juicy. Some of the juice must be poured off. Line two open tart tins with good pastry. Fill with the rhubarb and bake till of a delicate brown. Whip the whites of the eggs to a stiff froth, add the sugar and flavouring and as soon as the tarts are done pile this meringue lightly upon them and replace in the oven to slightly colour 

Rhubarb Fritters 

Ingredients 3 large tablespoonfuls of flour, 1 egg, pint of milk, a small pinch of salt, 3 or 4 sticks of rhubarb which should be young.

Method: Mix the flour with the milk to a smooth batter, add the salt and egg previously well beaten. Wipe the rhubarb with a damp cloth and cut into pieces about two inches long. Dip each piece in the batter and fry in boiling lard till of a nice light brown. Drain them on soft paper before the fire that they may be quite free from fat and serve piled high on a dish and strewn thickly with powdered sugar 

From Tasty Dishes, 1880

Rhubarb Pie 

Take the tender stalks of rhubarb strip off the skin and cut the stalks into thin slices. Line deep plates with pie crust then put in the rhubarb with a thick layer of sugar to each layer of rhubarb. A little grated lemon peel improves the pie. Cover the pies with a crust press it down tight upon the edge of the plate and prick the crust with a fork so that the crust will not burst while baking and let out the juices of the pie. Rhubarb pies should be baked about an hour in a slow oven it will not do to bake them quickly. Some cooks stew the rhubarb before making it into pies but it is not so good as when used without stewing.

From American Home Cook Book Dick &amp; Fitzgerald, 1887.
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<dc:subject></dc:subject>
<dc:date>2012-05-04T15:57:17-05:00</dc:date>
<dc:creator>rick.musselman@metroparks.org</dc:creator>
</item>
<item>
<title>Eaters, vendors &amp; growers - check out Garden Station&apos;s Earth Day this Sunday!</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/04/20/vendors_growers_check_out_gard.html</link>
<description>Garden Station Sunday Market is having three PRE-Season dates on Earth Day April 22 and May 6 and 20. Here&amp;#8217;s your chance to come try it out - whether you&amp;#8217;re considering becoming a vendor or if you just want to...</description>
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<![CDATA[Garden Station Sunday Market is having three PRE-Season dates on Earth Day April 22 and May 6 and 20. Here&#8217;s your chance to come try it out - whether you&#8217;re considering becoming a vendor or if you just want to see what it&#8217;s all about!



This Sunday, from 11 am until 3 pm, you&#8217;ll find vendors and farmers, as well as Fedco certified organic, non-GMO, non-Monsanto seeds for sale - best selling organic varieties! Here&#8217;s the Earth Day schedule:
11 am: Garden Station Market opens
Noon: Tour of the Community Garden &amp; Art Park
12:30: Reading of The Lorax
1:30: Seed starting workshop

At these 3 Markets you will find all local produce and art/craft vendors within Montgomery County and neighboring counties, the chance to set up and sell for $15 for ALL three dates, that&#8217;s $5 a week!

During this time you can see what Garden Station is all about, meet customers and vendors and decide if you like what we are doing enough to become part of the remaining 23 week season. Please attend one of the noon tours on one of those dates and plan to have your booth staffed to allow this. Garden Station is an all-volunteer project focused on permaculture and sustainable living, creative reuse and community, whose aim is to form partnerships in our community and  continue to make Dayton a better place to live.

This season Garden Station is also offering FREE sustainable living workshops during Sunday Market including gardening topics, homemade cheese, beer, vegi burgers, basic bike repairs, basic power tool skills and more! These begin with a workshop on seed starting on Earth Day!

Contact us at DaytonGardenStation@gmail.com Check us out on Facebook at www.facebook.com/GardenStation

View Larger Map
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<dc:subject></dc:subject>
<dc:date>2012-04-20T09:03:08-05:00</dc:date>
<dc:creator>lbeachdell@metroparks.org</dc:creator>
</item>
<item>
<title>Plant Sales - Natives &amp; not-so-native</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/04/16/plant_sales_natives_notsonativ.html</link>
<description>Go forth and buy plants! Annuals go in the ground around Mother&amp;#8217;s Day - and cool weather crops and some hardy perennials can go in the ground now. (Ask about appropriate planting dates wherever you get the plant - some...</description>
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<![CDATA[Go forth and buy plants! Annuals go in the ground around Mother&#8217;s Day - and cool weather crops and some hardy perennials can go in the ground now. (Ask about appropriate planting dates wherever you get the plant - some seedlings could still get snuffed by frost.) If you&#8217;re in love with native plants, take a look at these upcoming plant sales. If you like edibles &amp; ornamentals too, check out Mayfair. 

Mayapple - on flickr

Please remember that if you have &#8220;dividible&#8221; perennials and other plants to give away, especially natives, we&#8217;d love it if you&#8217;d share them at Wegerzyn Gardens MetroPark&#8217;s September Plant Exchange! Sorry this wasn&#8217;t out in time for me to send you to Aullwood Audubon&#8217;s Native Plant Sale last week - but it&#8217;s still completely worth your time to visit the Farm &amp; Center!

Bluebells on flickr

Saturday, April 28, 10 am - 2 pm
Cox Arboretum MetroPark
Wildflower &amp; Native Plant Sale
6733 Springboro Pike, Dayton

Saturday &amp; Sunday, May 5-6, 9 am - 3 pm &amp; 11 am - 3 pm
Wegerzyn Gardens MetroPark
Mayfair
1301 E. Siebenthaler Ave, Dayton

Saturday, May 19, 9 am - Noon
Miamisburg Plant Swap
600 N. Main St, Miamisburg

Saturday, June 23, 8 am - 1 pm
Marianist Environmental Ed Center (MEEC)
Native Plant Sale

4435 E. Patterson Rd, Dayton

Saturday, July 28, 9 am - 4 pm
MEEC
Midwest Native Plant Conference &amp; Native Plant Sale
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<dc:subject></dc:subject>
<dc:date>2012-04-16T16:31:04-05:00</dc:date>
<dc:creator>lbeachdell@metroparks.org</dc:creator>
</item>
<item>
<title>From Sheep to Shawls</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/04/10/from_sheep_to_shawls.html</link>
<description>Carriage Hill MetroPark will be hosting its Sheep to Shawls program this Saturday and Sunday, April 14 + 15, from 10:00-5:00pm on Saturday and 12:00-5:00pm on Sunday. The role that sheep played on the farm will be discussed for this...</description>
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Carriage Hill MetroPark will be hosting its Sheep to Shawls program this Saturday and Sunday, April 14 + 15, from 10:00-5:00pm on Saturday and 12:00-5:00pm on Sunday.
The role that sheep played on the farm will be discussed for this comprehensive program. Watch as the sheep are sheared for the spring at 2:00pm both days. Help card wool and watch as fabric is dyed using traditional methods and natural items. Come hear about the spinning process and factory production of wool. Watch spinners and weavers process the wool into yarn. Call (937) 278-2609 for further details.

Merino ewe and lamb

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<dc:subject></dc:subject>
<dc:date>2012-04-10T15:27:13-05:00</dc:date>
<dc:creator>rick.musselman@metroparks.org</dc:creator>
</item>
<item>
<title>Dyeing Easter Eggs the Natural Way</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/04/04/dyeing_easter_eggs_the_natural.html</link>
<description>Easter Sunday is almost here and so is the age-old tradition of dyeing Easter eggs. The egg has been regarded since ancient times as a symbol of birth. For this reason, it was at times decorated and given as a...</description>
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Easter Sunday is almost here and so is the age-old tradition of dyeing Easter eggs. The egg has been regarded since ancient times as a symbol of birth. For this reason, it was at times decorated and given as a gift. In decorating the eggs, the same dyes used to color clothing were found to be just as useful for decorating eggs. A wide variety of natural dyes were used to create any color imaginable. It wouldn&amp;#8217;t be until the 19th century that man-made dyes would be created. 

For something different this year, why not dye your eggs using simple items from your refrigerator and pantry. All you will need is several different pots to boil your dyes in, multiple bowls for the dyes, a ladel or slotted spoon to pick up the eggs, and at least a dozen hard boiled eggs.

First, make sure that the eggs have been completely hardboiled and have had time to cool down. Next use the following recipes to create the basic primary colors of red, blue and yellow.

Red Dye
2 cups of grated beets,
2 cups of water,
1 tbl. of vinegar

Combine the beets and water and bring to a boil. Let it simmer for 15 minutes or until the desired color. Place some of the dye into a bowl and add in the vinegar. Using a slotted spoon, place the egg into the dye and let it sit. The longer it sits in the dye, the darker the color.

Blue Dye
1 pound of frozen blueberries,
2 cups of water,
1 Tbl. of vinegar

Combine the blueberries and the water and bring to a boil. Let it simmer for 15 minutes or until the desired color. Place some of the dye into a bowl and add in the vinegar. 

Yellow Dye
3 large handfuls of yellow onion skins
3 cups of water
1 Tbl. of vinegar

Combine the onion skins and the water and bring to a boil. Let it simmer for 15 minutes or until the desired color. Place some of the dye into a bowl and add in the vinegar.
*You may also use Turmeric to produce a bright orange yellow color.

To create multiple colors simply combine some of the dyes into another bowl to produce the desired look. In addition to dyeing the eggs, you may also use a crayon to decorate the eggs before you place it in the dye. The dye will not color the areas that have been decorated.

Easter Eggs Decorated with Natural Dyes

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<dc:subject></dc:subject>
<dc:date>2012-04-04T10:26:32-05:00</dc:date>
<dc:creator>rick.musselman@metroparks.org</dc:creator>
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<item>
<title>Endangered Animals, on the Farm?</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/03/16/endangered_animals_on_the_farm.html</link>
<description>When one thinks of endangered animals, the image of the Black Rhinoceros or the Blue Whale come to mind. However, one doesn&amp;#8217;t tend to think about a chicken or a cow. There were a wide variety of breeds of farm...</description>
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When one thinks of endangered animals, the image of the Black Rhinoceros or the Blue Whale come to mind. However, one doesn&amp;#8217;t tend to think about a chicken or a cow.

There were a wide variety of breeds of farm animals that thrived in the 19th century. Hogs like the Poland China, were highly sought after for their unique characteristics such as fat amount for lard production. Other breeds like Merino sheep, were especially prized for the quality and quantity of wool they provided. However, as mechanization and production took over, these unique characteristics proved to be the undoing of many different breeds. 

Around the turn of the century, the advent of the tractor and factory production saw changes in agriculture which carried over to animals as well. The usage of draft horses for pulling equipment would become a thing of the past as the tractor slowly made its way across the country. A good multi-purpose chicken, such as a barred plymouth rock, started to lose popularity as farmers tended to want either a good meat bird or a good laying bird. Specialization became the trend and overall production was the goal. One of the most evident examples is the Holstein cow. The holstein has become a familiar site and most equated with milk cows. Breeds like Guernseys or Jerseys were once sought after for the quality of milk that they produced. However, the holstein soon surpassed them due to the amount of milk that they produce. For these reasons, a wide number of breeds dwindled in numbers and were no longer wanted.

Today, efforts are being made to preserve these period breeds and keep their bloodlines going. At the Historic Farm at Carriage Hill, the animals are all period breeds that existed in the 1880s, and specifically at the site. Efforts are made to ensure that these period breeds are maintained. 

This Sunday, the Historic Farm at Carriage Hill will be hosting a program, &amp;#8220;From Wrinkly Sheep to Spotted Chickens&amp;#8221;. This program will feature guided tours of the animals and will discuss what is being done today to preserve period breeds around the country. The tours will be at 1:00pm, 2:30pm and 3:30pm. The tours will run about 45 minutes in length and are absolutely free.   

Barred Plymouth Rock Chicken

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<dc:subject></dc:subject>
<dc:date>2012-03-16T10:53:00-05:00</dc:date>
<dc:creator>rick.musselman@metroparks.org</dc:creator>
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<item>
<title>Start Your Vegetable Seeds (inexpensive and easy)!</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/03/10/start_your_vegetable_seeds.html</link>
<description>Don&amp;#8217;t panic, you are right on time. I&amp;#8217;m posting this a little early so we all have a little time to get whatever we might not already have at home. What you will need: 1. Containers or small zip-lock bags...</description>
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Don&amp;#8217;t panic, you are right on time. I&amp;#8217;m posting this a little early so we all have a little time to get whatever we might not already have at home.  

What you will need:
1. Containers or small zip-lock bags
2. A base for the containers to drain into (a cake pan or cookie sheet will work great)
3. Plastic wrap
4. Rubber bands or tape
5. Soilless seed starting mix (link here for home-made mix recipe)
6. Seeds
7. Fertilizer (worm castings, fish emulsion, other organic fertilizer)
8. A sunny window, or growing lights and a timer
9. Popsicle sticks/ masking tape; some way to label your seedlings
10. Screw driver or blade to cut holes in the containers
11. Permanent marker

Link here to the Farmers Almanac to time your seedlings properly. Remember you will not be planting your seedlings outside until after May 15, our frost free date which is a little over 9 weeks from now. Most seedlings need between 8-3 weeks indoors, so there is plenty of time!

Collect and use any containers from around the house. Use old yogurt cups, egg cartons, any sized plastic &amp;#8216;disposable&amp;#8217; food containers, or small zip-lock bags (especially handy if you can&amp;#8217;t find enough containers). You will want the container to be sturdy enough that you can fix a piece of plastic wrap to the top. In the case of using ziplock bags, you will not need additional plastic wrap, skip that step by simply closing the bag, leaving a small opening for ventilation. Sterilize the containers with a lemon juice/ hydrogen peroxide bleach alternative or a 10% bleach solution and allow to air dry. 

Poke holes in the bottom of the containers or zip lock bags to allow drainage; about one hole per square inch. Fill the container about 3 inches with moist soilless potting mix. This mix should be pre-moistened before planting seeds. Most purchased potting mix will be pretty dry, remoisten it with a water bottle on the mist setting. This allows the hydrophobic particles to rehydrate quicker. The mix should be moist but not soupy, and should be dry enough to sprinkle. If you fear it is too dry, just squeeze handfuls of the mix to get rid of the extra water. Once you have the moist mix in the container, place the seed on the surface, careful not to over-crowd with too many seeds but bear in mind, not ALL seeds will germinate. Try 2 seeds every 2 cubic inches. Depending on the containers, other spacing might make more sense. Keep in mind, you will be either transplanting to larger pots later or leaving extra space now. 

Once the seeds are laid on top of the potting mix in the container, sprinkle mix on top of the seed at a depth of 2 times the diameter of the seed. Notice, for small seeds like tomatoes, this is a pretty thin layer. After covering the seed, lightly depress (tamp) the surface with the bottom of a glass or other item that will give even pressure. Now cover the containers will a piece of plastic wrap and secure the wrap with a rubber band or some tape. Poke one small hole (with a screw driver or pencil) in the wrap or just poke the plant tag (popsicle stick or link here to DIY plant tags) right through the plastic. The plastic wrap will be really helpful in germination because it will ensure even humidity and moisture. Kind of like a tiny greenhouse for each seed. If using zip lock bags, no additional container is needed just place the soil directly in the bag and partially seal. The bag itself will be the &amp;#8216;green house.&amp;#8217; Place the finished containers in a a base pan, a cookie sheet or cake pan will work. You will still need to monitor the seedlings, if they get dry, water through the base pan and allow the water to wick in through the drainage holes. If moisture is collecting on the plastic wrap there is too much moisture, so remove the plastic for one day, put it back on and monitor. Repeat if necessary until proper moisture is reached. Once the seed germinates, remove the plastic for good. If using ziplock bags, open the bags all the way and roll the edge over to keep open. 

Place the seedlings as close to the light source as possible and turn the containers everyday. Rotating the seedlings and keeping them close to the light will reduce the reach which will help decrease &amp;#8216;legginess&amp;#8217; of seedlings. Regularly brush your hand over the new seedlings, almost like petting them. This will help strengthen the stems. Once the seedling grows it&amp;#8217;s true leaves (the next set of leaves after the sprouting leaves), you will need to fertilize weekly. Read and follow dilution suggestions to what ever fertilizer you are using. Continually monitor the moisture and replant to larger containers if your spacing requires it. Be careful not to regularly over water, this could encourage fungal growth. Place a small fan on the seedlings if it seems they are too moist.

Hardening off the seedlings. When it is about time for the seedling to get planted out side you must acclimate the plants to the light and chill, this is called hardening off. Give the seedlings 3 days to harden off. The first day, just take them outside for the morning sun, then the next day leave them out for the morning and afternoon. Finally leave them out for the day and into the evening. After this cycle, the seedlings should be ready to stay outside if and only if this is past the frost date (May 15th!).

Have fun! Post any questions you have!

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<dc:date>2012-03-10T11:59:21-05:00</dc:date>
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<title>FoodCorps, the Americorps for Gardeners</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/02/25/food_corps_the_americorps_for.html</link>
<description>FoodCorps, a branch of AmeriCorps, officially began in August of 2011, though the FoodCorps group started in 2009. The group saw opportunity in the Kennedy Serve America Act Obama signed into law to, &amp;#8220;engage AmeriCorps in building a more sustainable,...</description>
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FoodCorps, a branch of AmeriCorps, officially began in August of 2011, though the FoodCorps group started in 2009. The group saw opportunity in the Kennedy Serve America Act Obama signed into law to, &amp;#8220;engage AmeriCorps in building a more sustainable, healthful, equitable food system.&amp;#8221; FoodCorps aims  to disrupt the Nations childhood obesity trend at the grassroots level; with gardening. FoodCorps is now accepting applications for 109 positions throughout the US. 
 A FoodCorps VISTA would work with a school and the community to install a garden, provide programming, and source local fresh food for school lunches. Like AmeriCorps, FoodCorps offers a yearly stipend in return for service. Link here to the FoodCorps site learn more about the program and application process. FoodCorps concentrates on 3 key areas:

Knowledge: Service members teach children about food and nutrition in the classroom by developing and teaching lesson plans to grades ranging from kindergarten through high school, integrating activities into subjects such as math, science and history, working with teachers and school administrators to increase food and nutrition education in curricula, and more.

Engagement: Service members grow healthy food with students, teachers, and community members in school and community gardens, dynamic educational settings where kids can get their hands dirty and experience what they&amp;#8217;re learning first-hand. While some service members expand/maintain already-existing school gardens, greenhouses and hoop houses, others work to establish new gardens: the planning process: meetings with school administrators and teachers, fundraising, garden design, etc. Service members develop garden sustainability plans and recruit community volunteers to ensure that the projects they start last into the future.

Access: Service members change what&amp;#8217;s for lunch by sourcing food from local farms for cafeterias, promoting local foods through cafeteria taste tests, working with school food directors and staff to integrate healthier foods into breakfast, lunch and snack programs, and more.

If you are interested- hurry to apply! Applications close March 25th!

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<dc:date>2012-02-25T08:45:16-05:00</dc:date>
<dc:creator>lbeachdell@metroparks.org</dc:creator>
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<title>Future of Food, &quot;cold evil&quot; &amp; labeling GMOs?</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/02/20/future_of_food_cold_evil_plus.html</link>
<description><![CDATA[Andrew Kimbrell, Executive Director of the Center for Food Safety, was Sunday&#8217;s keynote speaker at the Ohio Ecological Food &amp; Farm Association (OEFFA) Conference last weekend. Kimbrell&#8217;s talk was the whipped cream on top of a day full of local...]]></description>
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<![CDATA[Andrew Kimbrell, Executive Director of the Center for Food Safety, was Sunday&#8217;s keynote speaker at the Ohio Ecological Food &amp; Farm Association (OEFFA) Conference last weekend. Kimbrell&#8217;s talk was the whipped cream on top of a day full of local food systems - and lots of resources.

From Nourishlife.org - check out curriculum!

Kimbrell argued against the &#8220;cold evil&#8221; principles of industrial agriculture - &#8220;cold evil&#8221; being the  distance that lets us eat without thinking about the human and environmental impacts our food choices cause. He wants us to return the &#8220;culture&#8221; to agriculture, value quality and empathy along with quantity and efficiency. He argued that profit, in the hands of a few (57% of global seed market concentrated in 10 companies; meat and poultry production is the largest segment of US agriculture, and 70% of all beef production is concentrated with 3 companies and 60% of all poultry and pork production with 4 companies), is not the same as an industry that cares about food and the land and people who produce it. He&#8217;d also like to see a definition of progress encompass working with nature. Kimbrell would like to see us realize - and spread the message - that how we eat is a moral choice. AND go to justlabelit - and sign a petition to the FDA to require the mandatory labeling of genetically engineered foods.

Earlier in the day, Brad Masi - of the NE OH FoodWeb talked about the &#8220;food web&#8221; in Oberlin, OH (pop. 8,000 + 3,000 students). Oberlin is currently working on a project to try to supply 70% of its food locally. Brad talked about Foodsheds (much like a watershed), student co-ops, farm-to-school, urban &amp; backyard market gardens, a 1 acre garden at the high school and a 5 acre (plus 65 acres of habitat) farm at the college. His co-presenter, Abbe Turner, talked about the ups and downs of  starting and operating Lucky Penny Creamery [goat cheeses] - which they&#8217;ve financed with &#8220;slow money&#8221; (connecting investors to the places where they live, etc.).



Kip Rondy &amp; Warren Taylor (Green Edge Gardens and Snowville Creamery, respectively) talked very briefly about a new food hub - or place to gather (ideally local) food for distribution, maybe a store - starting out in Columbus. More about food hubs here, on a USDA blog site. Sounds like the details in Columbus aren&#8217;t worked out yet - they have space but not enough growers. Cincinnati is prepping a feasibility study for a  local food hub as well, and on Sunday, February 26, will have an open house at 1pm if you want to learn more about the food hub and other cooperative initiatives. This will be held at the United Food and Commercial Workers (UFCW) local hall in Lockland (200 Kovach Rd, Cincinnati OH 45215).

Will post again with some of the many great resources I ran across this weekend!
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<dc:date>2012-02-20T11:09:13-05:00</dc:date>
<dc:creator>lbeachdell@metroparks.org</dc:creator>
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<item>
<title>Maple Syrup Redux</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/02/20/maple_syrup_redux.html</link>
<description>Want to know about maple syrup production? Join us at Possum Creek MetroPark Farm on Saturday, February 25 from 10 am to 3:30 pm to observe the sap boiling process and get your questions answered. Link here for the Ohio...</description>
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Want to know about maple syrup production? Join us at Possum Creek MetroPark Farm on Saturday, February 25 from 10 am to 3:30 pm to observe the sap boiling process and get your questions answered. Link here for the Ohio State University Fact Sheet.

Tapping for maple sap is generally done only in late winter or early spring. Best conditions for tapping are when the night time temperatures are below freezing followed by days when there is a rapid rise above freezing ideally to about 40° F.

Ideal trees for tapping should measure over 10 to 12 inches in diameter at 4.5 feet above ground level. The number of taps a tree can support depends on its diameter and its health and vigor. (Tree diameter = tree circumference divided by 3.14). Reducing the number of taps does not result in proportional reduction in sap collected. Fewer taps can increase the sap yield per tap hole. Tapping a maple tree does not kill it. 



There isn&amp;#8217;t a lot of equipment needed for tapping trees or for making the syrup. Spiles or spouts, commercial pails or plastic bags, or plastic jugs can be used for collecting the sap. A large evaporation pan with 8 inch sides and large open surface works best for boiling down the sap. Cheese cloth or a commercial reusable and cleanable maple sap filter used before boiling removes debris, such as twigs or pieces of leaves or bark. 

Possum Creek Sap Evaporator

During a season one tap can produce 6 to 10 gallons of sap. It takes slightly more than 10 gallons of sap to produce one quart of syrup. Maple syrup is the result of boiling the sap to remove the water which in turn increases the sugar content to 66% and causes the chemical changes that darkens the syrup and provides its characteristic taste. It takes anywhere from 40 to 43 gallons of sap to reduce down to one gallon of syrup with about 2% sugar content. 

Many confections can be made from maple syrup such as granulated or molded maple sugar, &amp;#8220;crunchy&amp;#8221; hard maple sugar, molded soft sugar candy, maple cream, maple fondant, and &amp;#8220;Maple on Snow&amp;#8221;.

Maple Trivia
Maple syrup is the lowest in calories of all natural sweeteners.
Quebec province of Canada is the largest producer of maple syrup producing 2,500,000 gallons per year.
Vermont is the largest producer in the United States producing 1,140,000 gallon per year.
Maple syrup production is about a $5 million industry per year in Ohio.

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<title>Big News in School Gardening!</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/farmlife/entries/2012/02/11/big_news_in_school_gardening.html</link>
<description>Schoolyard gardening isn&amp;#8217;t new, but it is bearing quite a sensational re-emergence. One of the best, and largest documented cases of schoolyard gardening took place in New York City in the early 1900&amp;#8217;s. Fannie Griscom Parsons started the Children&amp;#8217;s School...</description>
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Schoolyard gardening isn&amp;#8217;t new, but it is bearing quite a sensational re-emergence. One of the best, and largest documented cases of schoolyard gardening took place in New York City in the early 1900&amp;#8217;s. 
Fannie Griscom Parsons started the Children&amp;#8217;s School Farm right in Manhattan, with- you guessed it, very eager and willing kids. Link here to read an article in the Huffington post by Daniel Bowman of SNAP Gardens. Looking forward, school gardening has once again gained fervent national support. In fact, right here in Dayton, Cleveland Elementary, The Boy and Girls Club, and Our Secret Garden, are all youth education gardens (Link here to Five Rivers MetroParks community gardens webpage to download a map (button on the right) to these gardens and other community gardens in the Montgomery County). 

Although there have been major leaps in school garden participation, the gardens have met obstacles when asking to include the fresh garden produce in school lunches. For a seemingly straight forward concept; school garden (exercise and education) + harvest in school lunches (inexpensive, high nutrition) = healthy kids; practicality was getting lost in legality- and the efforts were (usually) halted.

So what&amp;#8217;s the big news?

On January 25, First Lady Michelle Obama and Agriculture Secretary Tom Vilsack  unveiled new standards for school meals. Inside the new standards are guidelines to USE school garden produce! Link here to  the USDA webpage listing these new revisions. 

Hip-hip-hooray! This brings relief to frustrated school gardeners who now can teach the entire lesson of gardening, that is; growing the food you eat. In addition to minimizing the &amp;#8216;hoop jumping&amp;#8217; for school gardeners , these standards offer easy to follow guidelines for the beginning school gardener.  Some states, like Oregon have had less opposition when wanting to add school grown produce to school lunch, link here to read a salad bar success story (photo below).

Want to be regularly updated on the National Farm to School news? Link here their homepage and sign up for the newsletter.

Interested in starting a school garden? Read up! Link here to Real School Gardens, here to a recent article published by the University of Illinois Extension on school gardening, here to a follow up article in the Huffington Post on school gardening examples and resources, and always feel free to contact us at the Five RIvers MetroParks community gardening office with questions at kasey.henneman@metroparks.org or lucille.beachdell@metroparks.org

Thanks for reading!

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<dc:date>2012-02-11T10:04:28-05:00</dc:date>
<dc:creator>lbeachdell@metroparks.org</dc:creator>
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