Summertime CSA in lovely, downtown Traverse City!


Join a great group of folks who have been learning the ways of growing our own food in a cooperative of downtown Traverse City neighborhood gardens!  Whether you would like to choose a workshare and join us in tending and harvesting—or simply stop by our weekly market stand and pick up your share we are welcoming new members in our 2018 Summer Share season.

Contact us soon!—The Season begins the first week of July!

SUMMER Share (12 weeks, July 5th – September 20th)
$400 Family size, 4 people, All pay, or $200 Work Share (25 hours, reg. scheduled)
$275 Half share, 2 people, All pay, or $137.50 Work Share (25 hours, reg. scheduled)

Includes Salad mix and greens, carrots, tomatoes, peppers, eggplant, beets, cucumbers, summer and winter squash, potatoes, radish, green, yellow and soup beans, turnips, scallions, onions, garlic, basil a plethora of herbs, flower bouquets, specialty garden-farm tea-mixes and occasional artwork!

PLUS, we put together fantastic potlucks and are the originators of “The Farmer and The Chef” dinners!  Look for announcements and invitations to join in on these community “foodie” gatherings this summer and fall!

You can read more about us on our Facebook O’K CSA page where post weekly garden-farm news and photos, or at our website where we offer online payment.

STOP BY and visit me at our DIGs Garden-Farm,
Pay online here: http://www.pennyokart.com/shop/ or Snail mail your membership payment to:

Penny Krebiehl 510 1/2 Second St., Traverse City, MI 49684
Please make checks payable to Penny Krebiehl

THANKS for considering our sweet, little CSA as your source of local, fresh, and organically grown food!

231-922-2014
[email protected]
pennyokart.com

Tomato Plant Sale! O’k CSA Cooperative

EXTENDED!!! It’s a fruit day!!! So it’s also a Sunday Tomato Plant Sale day! 12:05 until 5:05 pm. 510 Second Street, Traverse City. If I’m not here, it’s the Honor System and serve yourself! We can’t let our little tomato babies sit much longer in these little plastic incubators! They want you….

For your Health and Wellness —-Grow your own Heirloom, Organic Tomatoes!

Flint and I have grown over 35 different varieties of indeterminate(climbing/vining) and determinate(bush) tomato plants. Add a few more tomatoes to your gardens! Come and get em!

These tomato plants, all organic and many are grown from saved seeds from previous years in our O’k Gardens. Beginning in March they have been tended w. much love and we are doing our best to make sure you know what varieties we have for you to choose from.

$1.50 – $3.00 per plant —-depending on size and heirloom-variety

Here’s a partial list of tomato types we have for you to consider growing at your home-place:

Heinz 2653 Paste (D) 68 days – Early Red Plum
Hogheart Paste (I) 86 days – Heart shaped and meaty
Opalka Paste (I) 82 days – Massive solid fruit, bull-horn shape
Orange Banana Paste (I) 85 days – Attractive orange cylindrical 3-4″
Blue Beech Paste (I) 83 days – Roma type, mild flavor, great sauce
Garden Peach (I) 71 days – Yellow fruits blush pink when ripe and have thin fuzzy skins somewhat like peaches, soft-skinned, juicy and very sweet.
Glacier Tomato (D) 56 days – Originally from Sweden, rich tomato flavor
Goldie Yellow — Gold Nepal (I) Heirloom, originated around 1875–Yellow beefsteak–SO Beautiful and delicious!
Black Prince (I) Heirloom–72 days- Originally from Siberia, small red slightly pear-shaped
Black Cherry (I) 65-75 days Dusky purple-black clusters of fruit
Cosmonaut Volkov (I) 68 days Deep red, w. green shoulders– sweet and rich
Grandma’s (I) 75-80 days Large, squat, pleated fruit–averaging 3 1/2 inches wide–High lycopene content
Yellow Platfoot– (I) Heirloom, Lovely Orange Brandywine–Large beefsteak shape
Super Sweet 100 (I) 70 days – Cherry type. Extra prolific in yield
Mortage Lifter (I) 80 days. Heirloom Beefsteak type up to 2.5 lbs in size
Matts Wild (I) 55 days. A wild type of cherry tomato that can be grown in hanging pots or I think we could throw around compost piles and let nature take its course. They need little attention
Bush Steak (D) 65 days. Big 8-12 oz meaty fruit. This is the tomato we should plant in buckets so we may not have these to sell.
Cherokee Purple (I) 72 days. Heirloom. Large Beefsteak 12-16 oz. organic.
Burpee’s Supersteak Hybrid (I) 80 days. Beefsteak 1-2 lbs.
Peacevine Cherry (I) 78 days. High yield 18 tomatoes per cluster. This is a CRACK resistant type.
Pruden’s Purple (I) 72 days. Large beefsteak heirloom. organic.
Brandy Wine (I) 88 days. Heirloom.
Orange Slice (I) 75 days. High yield. 16 oz.
Burpee’s Jubilee (I) 72 days. Heavy yield. 3″ fruit. Heirloom.
Gilbertie Paste (I) 85 days. Great canning. Heirloom. Organic
Rose de Berne (I) 75 days. CRACK resistant. organic
Roma (D) 76 days. Paste type. Can be grown in containers.
Yellow Pear (I) 70 days. Yellow pear type. organic
Moskvich (semi determinate) (?) 60 days. Heirloom slicer. Little staking needed.
Gold Nugget (D) (?) 60 days. Yellow cherry type. Resistant to cracking.
Husk tomato. 80 days. Ground cherry type. Can be grown in compost pile and left unattended.
Tomatillo Purple 80 days.Ground cherry type. Can be grown in compost pile and left unattended.

How about all that?

Want me to set aside a special selection for you?  Send me a text w. your order and I’ll do that too.

Sharing the tomato love,

`penny

[email protected]

231-922-2014

Traverse City’s O’k CSA Cooperative is Grow, Grow, Growing!

Need to join a wonderful and very O’k CSA? We invite you to join ours!

Spring Greens: 2017

I always make some kind of personal wish/intent at the beginning of each growing season, and this year in addition to devoting myself to growing really tasty lettuces for you all, I’m also delving deeper into Bee-land.  We are going to work at making sure each one of our garden-farms has an even MORE generous amount of bee-friendly plants flowering all season long!  Here’s a partial list of common plants we’ll be growing and what you’ll see some of these in the herb and flower bundles: Giant Hyssop, Cosmos, Sunflower, Mint, Four o’clock, Basil, Rosemary, Mullein, Zinnia, Borage, Cleome, Globe Thistle, Joe-pye weed, Bergamot, Sage, Thyme, Verbena and more…

AND, Here’s the info on our share offerings for 2017, which also will include an art-share now and then:

Summer CSA (12 weeks, June 23-Sept. 16th) $400-All Pay, or $200-Work-Share for season. Produce includes: salad mix and greens, cooking greens (Swiss chard, kale, collards), carrots, tomatoes, peppers, eggplant, beets, cucumbers, summer and winter squash, potatoes, radish, green/yellow beans, soup beans, turnips, scallions, onions, garlic, basil, herbs, flowers and more!

(For any of you who have been in our CSA in years past, and have had a half share and wish to continue w. a full pay for a half-share, we can continue at the same share fee we used last summer which would be $275.00.)

You can read more here about our wonderful Traverse City based CSA Cooperative: http://www.pennyokart.com/…/sign-up-for-ok-csa-cooperative…/

We offer On-line subcriptions: http://www.pennyokart.com/product-category/2017-csa/

You can also snail mail your membership w. a check to:

Penny Krebiehl
510 1/2 Second St., Traverse City, Michigan 49684

Make checks payable to: Penny Krebiehl

Answers for questions? Give me a call or send me an email.

[email protected]

231-922-2014

We’re happy to share our O’k CSA local news about becoming a local partner to a local organization:

Now folks searching for an awesome little CSA operation within the city limits of Traverse City will have a good chance of finding us PDQ via the Taste the Local Difference® publications and online sources.  TLD is Michigan’s local food marketing agency.  Now O’k CSA Cooperative is a partner with TLD, and likewise support the Michigan Good Food Charter and resolution seeking to have 20% of all food sold in Michigan come from Michigan farms and food businesses by 2020. Let’s ALL do this!

Here’s our little blurb in their “Find Farms & Food” section:  O’k CSA Cooperative

We feel happy, proud and a little special to be a part of this good work in the Great Lake State of Michigan!


The Monkey in the Garden and our 2016 O’k CSA Cooperative

The monkey in me, likes to begin the growing season w. fond memories of the fun-fun-fun of the work-work-work of planting and tending a garden and growing food for myself and others!  While I may not be quite this flexible in 2016 as I was back in 2000, we still do our daily yoga in the gardens–once the snow takes leave!

A GREAT way to join in on the fun-work is to support and/or join our Very O’k CSA Cooperative—a community supported group of garden-farms right in the Traverse City–city limits!

And because of all of this monkey-bizness—the first five folks/families that sign up or renew their membership will also receive a “Year of Monkey” calendar that is coming hot of the press this week!

Here’s this year’s CSA Share info for you to consider: http://www.pennyokart.com/
And our on-line sign-up is here: http://www.pennyokart.com/product-category/2016-csa/

Questions? You may contact me via email to set up a chat via phone: [email protected]

Below, Chinese brush-sketch of Downward Monkey-Dog, © `penny Krebiehl 2016

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Join our O’k CSA Cooperative, Summer 2016 membership info

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Hello Very O’k friends and families,

Welcome to the 2016 O’k CSA growing season!

It’s that time of year again—the snow is no longer piled HIGH and we’ve begun celebrating the “Year of Monkey” according to the Chinese New Year. (More on monkey-biz below.) and it is, in fact, the beginning of our 2016 growing season.

In addition to breaking ground w. Levi and Brenda Meeuwenberg out at their Realeyes Homestead property for our newest garden-farm site, this year’s membership options have changed up a bit, as we suggested last fall that they may.

 

Here they are–NEW for 2016:

  • BECOME a O’k CSA Cooperative Member/Grower!  For folks who have been or interested in hosting a garden-farm site, have an option to take on their own garden-growing space if they so wish with a minimal input by myself and the O’k CSA garden-farm interns at the beginning of the season to get you off to a great start.   Member/Growers will tend, gather and deliver their weekly harvest to the Peace Patch garden site on Friday mornings, in exchange for a CSA share box from other member/growers.  Additionally, for Member/Growers, I would offer a consultation for a fee, which would familiarize you w. the garden-farm site’s beds already in production and/or cover a spring consultation and garden bed design plan, also offering an opportunity for you to order plant starts from our stash. Fee negotiable/cost of plant starts TBA.
  • BECOME or continue to be one of our O’k CSA Co–op Share-holders.  This year, we are offering Full shares @ $450 and Half-size shares @ $275 of fresh vegetables, herbs and flower bouquets,  beginning June 15th, through September, with pick-up on Friday’s at our Peace Patch Garden at the corner of 7th & Oak, in Traverse City, Michigan.
  • BECOME a O’k CSA Sponsor and help grow the “green-collar” jobs we offer to youth 18 years and older, by helping to provide an apprenticeship and mentoring relationship with educational opportunities for two positions in the 2016 growing season.

Please share our good news with others that you think may wish to join us as growers, members or sponsors of our community and neighborhood garden-farming CSA.

OTHER WAYS TO SUPPORT OUR O’k CSA COOPERATIVE:

Check out our garden-farming (w. Biodynamic & Full/New Moon notations) and playfully illustrated 2016 Year of Monkey calendar, they can be ordered by clicking here.

ALSO, you are warmly invited to attend a special evening of music, pie and permaculture sharing –on Sunday April 3rd in Traverse City–More info by clicking on here: Seth Bernard & Friends, Fundraiser for Permaculture Design Course.

That’s all for now. Adios, and see you real soon!

`penny Krebiehl

[email protected]

 

Market-Garden CSA 2016 Kick-off Flyer

O’k CSA News, Summer & Scapes Week #1…..Very O’k and Growing Along….

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Friday, June 26th, 2015

SUMMER GREETINGS! 

We know it’s Summer, when the garlic scapes start their “curling”, and they went into a frenzied twist and turn over the last week!  We will include a bit of our first newsletter here, as well as a few recipes from this week’s share, including Garlic Scape Pesto, Radish Pasta, and Rhubarb Krisp!

An opening FYI…..

Not signed up in our O’k CSA and would like to become a share-member?  Check in w. us  the second week of July and we’ll let you know if we can add on a few more members.  We are being careful to wtch and see how our crops are producing, before expanding beyond our present 15 share-member families.

ALSO, folks can begin visiting our Friday Market the second week of July (11th) to see what produce we have to offer for sale.  We’ve noticed in the last several years that our location at the corner of Seventh and Oak is a heavily foot-trafficked place!  So this Friday Market, from 4-6 pm is for those who happen by!

Beginning now w. a story-telling and little back-paddling….

The aim of O’k CSA is to explore and have fun sharing connections–as in community—between people, gardening & biological farming, Art, and the practice of ecological design and thinking.
We began our CSA enterprise as a “project” and with the support of Little Artshram in 2007 holding gardening and summer art-farm workshops for children and youth on the old State Hospital property and farm site.

We continued with an internship program for young people and adults and announced our first Community Supported Agriculture and Art (CSA + A) offerings to a small group of five families.

We are now working year-long, as a separate business, with Penny Krebiehl owner and proprietress. We use a operational system designed as a “cooperative”, with private land-owners and other garden-farmers. We are at nine (9) different locations on about 4000 sq. feet of Northern Michigan soil!

Gardens all around town….and a few farther out….

Cedar Lake East & North Garden-Farms, 12408 West Bay, TC (Beginning to design/layout, prep beds, amend soil)
DIGs, 510 Second St., TC (Our home-base for plants, seedlings and small mostly cold crop beds)
Far Away Garden, @ Baker’s in Marion (BIG space–pictured above—to hopefully grow lotsa’ corn, viney, and root crops)
Frida’s Folly, 1120 W. Front St., TC (Mainly onion/garlic and lettuce growing garden-farm)
Little Artshram Teaching Garden & Cordia Plot, 875 Red Dr. TC (Longtime, wonderful sunny growing space, with perennial herbs & fruit)  We helped the residents and staff of Cordia @ The Village of GT Commons plant a half plot for their use.
Peace Patch, Seventh St., TC (This is our “host” on share-day, and full of brassicas and a variety of veg.)
Sunshine Farm, 501 Seventh St.,TC (A new garden hosting potatoes, tomatoes and peppers and more.)
(To be named garden), Joe Buteyn & Crystal Mason & Family

This week we are sharing:

  • Garlic scapes
  • Radishes—-w. a great recipes from Chef Ali
  • A sample of Oyster Mushrooms
  • Salad greens
  • Swiss chard and kale
  • Rhubarb—-w. a nice variation of a “Krisp” from the Moosewood Cookbook
  • and a lovely, Flower and herb bouquet

And recipes to try:


Very O’k Garlic Scape Pesto

Ingredients: garlic scapes cut into pieces, sunflower seeds, parmesan cheese, olive oil, sea salt

Quantity of each ingredient? It depends. I learned to make pesto from an Italian family. Which means, taste and test as you go along, adding what you need. Our batch came out perfect….with a good garlic scape kick to it!

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Sauteed Radishes w/ Radish leaf pesto pasta

Pesto
2 cups lightly packed radish leaves (from about 1 large bunch), tough stems removed
1 cup almonds
1/2 cup grated parmesan cheese
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
pinch of crushed red pepper flakes
1/4 cup garlic olive oil + more to thin if necessary
2 tablespoons Fustinis Sicilian Lemon Vinegar

Sauteed Radishes
1 1/2 cups radishes, sliced in half and stems removed
1 tablespoon Basil Fustinis Olive Oil
salt and pepper, to taste

8 ounces pasta

Optional toppings:
Grated parmesan cheese
Fresh arugula or microgreens

Prepare the pesto by combining all the ingredients, except the oil, in a food processor. Begin processing and with the motor running, slowly drizzle in the olive oil. Blend until smooth. Taste test and adjust seasonings if need be. Set aside.
Heat skillet, add basil oil, then the radishes and sprinkle with salt and pepper.
Cook pasta in a pot of boiling water until al dente. Drain pasta, reserving one cup of cooking liquid. Toss the pasta in a bowl with the pesto and radishes. If need be, add the cooking liquid a little at a time if the pasta mixture is dry. Serve with grated parmesan cheese, salt, pepper and fresh arugula or a few micro greens.  Shared by Chef Ali Lopez,   www.ali-lopez.com

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Rhubarb Krisp (variation of Moosewood Cookbook’s Apple Krisp)

  • 5-7 cups Rhubarb, plus 3-4 cups of any berry—I used Raspberries and Red Currants
  • juice of 1 lemon
  • 1/4 cup walnuts
  • 1/4 cup sunflower seeds
  • 1/2 cup orange juice
  • 2 cups raw oats
  • 3/4 cup flour
  • 1/2 cup butter
  • 1/3 cup honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon salt

 

Chop up fresh rhubarb into 1/2 inch chunks, toss the berries in too.  Drizzle this mix with fresh lemon juice. Spread half of it into a large pan.  Melt butter and honey together.  Combine with oats, flour, nuts, seeds, salts and spices.  Spread 1/2 the mixture (actually crumble, it won’t really spread) onto rhubarb mix in pan.  Cover with remaining rhubarb mix and the rest of the topping.  Pour orange juice over the top.  Bake 40-45 minutes, uncovered, at 375. Cover if it crisps too quickly.

 

Thanks for checking out our webpage!

For more info about O’k CSA:

[email protected]

231-922-2014

 

 

 

Spring Open House & O’k CSA Cooperative 2015 Summer Share

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You’re invited to join a great group of Veg, Fruit and Folks at our Spring Open-House and learn more about our 2015  Summer O’k CSA Cooperative!

JOIN US at our Spring Open-House and 2015 Summer CSA kick-off and potluck:

Friday, May 29th, 6 to 8 pm, at our DIGs garden-farm site,

510 Second St., Traverse City, Michigan

Bring a dish to share and your own tableware, we’ll be dining picnic style in our backyard around a campfire, if weather permits!

O’k CSA believes that food is art and art is food.

In 2005, our idea of “sharing” what we grow began in the winter months by sharing artwork, with
a series of drawings, paintings and an annual “Year of…” calendar, featuring a Mid-Western version of the Chinese New Year calendar.

It’s now 10 years later and our unique Traverse City based, urban CSA continues to share local and regional Michigan artworks, alongside of good, healthy, pesticide & chemical-free produce. Each of our gardens are designed with permanent growing beds, and reflect a beautiful nature inspired, organizational structure following permaculture design practices.

As the summer season approaches, with just a few shifts and twists and turns, the O’k CSA Studio and garden-farm sites are gearing up for another great season, and we invite you to join this great, little, local community gathering of folks who care about the food they eat and act on the urge to be supportive of the arts!

SIGN-UP for a Summer Season of great company, good food and art. Check out info on our website where you can sign up online here:

http://www.pennyokart.com/?page_id=1147

MORE INFO:
[email protected]
www.pennyokart.com
231-922-2014
Above illustration: 
“Veg and Fruit Marathon”
by © `penny Krebiehl 2012
Below:

“Veggie Fist” from the Garden Hands for Diego Series,
by © `penny Krebiehl 2014

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O’k CSA Cooperative Summer 2015, Traverse City’s Urban CSA!

“O’k CSA Cooperative Creatively Supported Art and Culture In our Gardens, our Minds and our Bellies”

It’s time to “sign-up” to receive a weekly share of very O’k and REALLY good fresh food!

And you can do so on-line here, quick and easy.

REGISTER HERE, We need an accurate tally of friends and families, by April 1st: http://www.pennyokart.com/?product_cat=ok-csa-co-op-2015

~Fresh, organic veggies and fruit

~Culinary herbs and medicinal herbal teas and Lovely Flower bouquets
~Original ART by artists around the Great Lakes!
~Weekly options to order Fresh Milk, eggs, meat & mushrooms!
~Community gatherings & workshops all about growing food, permaculture and creative, neighborly fun!

~NEW this year for our CSA share families and neighbors:  “The Farmer and The Chef” dinner parties, taking place at our garden-farm sites and other special locations.  Our O’k Garden-Farmers will team up with Chef Ali Lopez preparing wonderful, healthy meals for you and yours—straight from the gardens!  Learn more about Chef Ali here:  http://www.ali-lopez.com/
We begin our 2015 O’k CSA Cooperative season sometime between the end of May and the 2nd Week of June-September, with 12 Weeks of goodness!  Below is a general list of produce we grew in our co-op last year and plan to grow in 2015:

Kale
Salad Mix
Arugula
Spinach
Swiss Chard
Broccoli
Green Beans
Soup Beans
Beets
Heirloom tomatoes
Cherry tomatoes
Cucumbers
Onions
Potatoes
Green Peppers
Eggplants
Basil
Chamomile
Sage
Parsley
Thyme
Cilantro
Calendula
Echinacea
Bee Balm
Radish
Carrots
Turnips
Mint
Lavender
Peas
Collard Greens
Lemon Balm
Bok Choy
Pak Choy
Squash
Pumpkins
Cabbage
Strawberries
Grapes
Apples
Chestnuts
Market Garden & O'k CSA

Consider the soil and let the little seeds be planted!

Irregardless of the snow piled up, we’ve been deep in the soil and plant biology studies just completing the “High Bionutrient Crop Production” 2-day intensive workshop, with over two dozen gardeners and farmers.  The course presenter was Dan Kittredge of the Bionutrient Food Association, and Mark and Jill Baker were the hosts at their farm in Marion, Michigan, with O’k CSA as the organizing sponsor!

Sunday Group, bfa, 2-21-15

 

 

 

 

 

 

 

 

 

 

 

Through Dan Kittredge’s presentation and info sharing, we learned how to detect and understand unique advantages and limitations of soil and crops, as well as the interactions between plants, soil, and air.  We learned how we can grow better food, and work towards increasing quality in the food supply.  There was much eagerness amongst the participants to learn more about the principles and practices of this form of biological and energetic farming and gardening, and plans for several local chapters in Michigan, under the Bionutrient Food Association umbrella are underway!  To learn more about the BFA:  www.bionutrient.org  or, to learn a bit more about BFA Chapters – click here.

Build SoilAmongst other things, in the two day course we were advised and learned how to look and read our soil tests and make our own recommendations to improve the soil life, integrating whole system understanding, visual plant guides of growth and status, and using plant and soil monitoring to trouble shoot problems.  The course concluded with discussion about local, natural solutions and a brief (re)introduction to seminal thinkers like Mae Won Ho, Phil Callahan, Richard Olree, Stephen Herrod Buhner, Bill Mollison/David Holmgren, and Rudolf Steiner to name a few.

This winter-time, pre-garden planting gathering of minds and hearts at the Baker’s farm was a fantastic and very worthwhile, inspiring learning endeavor, and we plan to continue on the “nutrient-dense” food and farming pathway.  Here is a well written article and account of a couple of farmers in Vermont who have begun and well on the way of remineralizing their garden/farm soil:  http://www.grit.com/farm-and-garden/crops/remineralize-soil-ze0z1502znut.aspx?PageId=3[binnashfbalbum4wp album_id=undefined]

NOW,  it’s time to sort, organize and layout the seeds and garden farming plans for the five O’k CSA 2015 gardens.  For the past several years, we’ve been saving as many seeds from healthy plants—fruit and vegetables,  and,  herbs and flowers, as we possibly can.  We still have a lot to learn about seed saving, but have managed to save many different types of tomato, squash and several varieties of pepper seeds. Making friends with other gardeners who are VERY proud of their produce and willing to share seed is a wonderful part of community and neighborhood gardening. I have up to 10 different tomato variety seeds from our O’k market gardens and the give-away plot at the community garden.

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Even in our shorter Northern Michigan climate we can grow fantastic crops of tomatoes. If you’ve never saved seeds it’s SOOOOOO easy to save tomato seeds in particular.  Have you’ve noticed that where a rotten tomato lies it will likely sprout another of several other tomato seedlings if left somewhat covered with soil, protected and undisturbed? That was my first aha! moment of seed saving—observing which ones wanted to be saved! Those that had already decided to save themselves! All I had to do was pick them up, tuck them into an used seed package and label them with their tomato variety name and the year!

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This year we’re planning to put extra effort into our pepper and onion crop and learn more about care-taking them to encourage a greater yield. They are a bit more finicky than tomato plants and will likely spend a bit of time in the Hobbit Greenhouse once sprouted and when it warms up.

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Saving tomato and pepper seeds is pretty simple, and included below is a good link with almost all you’ll ever need to read/know about saving seeds. BUT, the best way to learn is not to just read, but to actually do it—-make time now, while planning and ordering seeds to set up a system to save your own.

It can be a fairly simple act of observing as the fruit ripens on the vine, remembering to make note and select a few of the most beautiful and fully ripened for seed saving. It’s a difficult to refrain from eating the lovely fruit as you watch it grow to maturity—but remember, you’ll be carrying that loveliness into your garden growing the next year.

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It’s as important to know where our seeds come from as it is where our food (in the store) comes from. Gardeners can effect BIG change in the current Monsanto-Genetically Modified seed debacle and crises by simply purchasing heirloom, untreated, open-pollinated seeds, and then saving your own seeds from the crops you raise.

Join O’k CSA and many other seed-savers and read up on Seed Saving: http://www.seedsave.org/

Our most recent and still enduring favorite gardening book is John Jeavons “How to Grow More Vegetables*” *than you ever thought possible on less land than you can imagine.

In addition to having the best gardening book title—EVER—the work of Ecology Action has spanned the planet with such a positive garden-food-security impact that I’m pleased to know of. Likewise, most of the needed seeds, beyond my own efforts to save-seeds, are ordered through Bountiful Gardens—which is a project of Ecology Action.

In the Bountiful Gardens catalog, one of our Northern Michigan neighbors, Craig Schaaf’ has a small published book the “Golden Rule Farm’s Guide to Growing Early Tomatoes”! 28 pages of tomato growing wisdom, “with detailed text and clear color photos for $11.95”! SO wonderful and proud of Craig’s wisdom sharing! http://www.bountifulgardens.org

We still have 2015 O’k CSA shares available—-and will have an updated, and on-line signup available soon.  REGISTER BY MARCH 20, 2015: AND GET A FREE Worm Farm Bucket comes with your 2015 O’k CSA Cooperative subscription! 

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Applications accepted through March 20th! Growing Our Local Food Infrastructure: Urban Garden-Farm project begins in Traverse City, MI

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We are extending the invitation and application process through March 20th, to find a few more LLOOFers for our 2013 project—-please consider joining us or share this info. with someone who might benefit from learning the skills of garden-farming, permaculture and more. THANKS!

Download an application for the LLOOF program here (PDF):
Cover Letter – http://www.littleartshram.org/wp-content/uploads/2013/02/LLOOF-cover-letter.pdf
Application & Agreement – http://www.littleartshram.org/wp-content/uploads/2013/02/LLOOF-application-and-agreement-2013.pdf

Download a brochure to become a shareholder in O’k CSA here: http://pennyokart.com/wp-content/uploads/2013/01/Ok-CSA-Brochure-2013.pdf

The LLOOF (Learning Local on Organic Farm) project is a comprehensive, 30-week program for students to learn the ins and outs of how to be a successful urban garden-farmer. The LLOOF project is a change-making opportunity working cooperatively with Little Artshram and collaboratively with O’k CSA and Market Garden.

Students will work with a team of instructors to run a neighborhood CSA + gain a 72-hour Permaculture certification + work with practitioners and sites around the city of Traverse City + rural farmers + community food leaders, including owners of businesses, directors of nonprofits, and city and county officials related to urban food gardening and farming. The curriculum will include a full range of topics, from design and budgeting, to soil fertility, harvesting and preservation, to 3 or MORE ways to compost, to bio-char and animal husbandry, to herbal medicine and forest gardens, and more. The LLOOF main ‘campus’ is at O’k Studio, an art studio and living learning laboratory in downtown Traverse City. Each week an activity and/or workshop will be hosted at other sites in and around Traverse City, as well as, Bakers Green Acres in Marion, Michigan.

The LLOOF project will run May 6 – November 13; Mondays, Wednesdays, and Fridays between 9am – 5pm + four independent learning hours. In its second year, the LLOOF project will accept 12 students (285 hours of work exchange asked of each). Applications are being accepted now on a first come, first served basis, followed by a brief interview.

Students will also attend a one-week learning immersion hosted by O’k CSA and the LLOOF project. A database of potential employers, community mentors and educational resources will be shared with each student. Multimedia storytelling and documentation will be included in each week’s activities so that students gain skills in how to tell their stories on what they are doing, and why it’s important to them, their communities, and in today’s world.

The goal of the LLOOF project is to train people in their local communities, who can help establish neighborhood CSA’s, green schoolyards, community gardens, farm-to-restaurant projects, and overall urban food security. Students will learn how to 1) maximize yields in minimal space, 2) diversify garden-farm production, 3) connect the dots between gardening, farming and potential partners, clients, community cooperatives and collaborators, and stakeholders, 4) demonstrate what is possible in one backyard, and 5) further the meaning of food security in our cities. This food-centric project brings together enthusiastic farm- and food-growing students with the practitioners, the projects, the networks, the skills, and the visions to effectively garden-farm in the city.

For further information on Little Artshram please visit:www.littlearthram.org                 Follow us on Twitter @LittleArtshram

For further information on O’k CSA please visit: www.pennyokart.com                         Follow us on Twitter @okart

Go to this link for more detailed info/photos on the LLOOF project: http://www.littleartshram.org/?page_id=976

For additional images and further inquiries about the LLOOF project please contact: [email protected] 231-922-2014