Second Market Stand

Our outdoor processing station. All bright and shiny with new buckets and a new tent,
 and a 
shining smile on our faces as we cleaned about 70 lbs of spinach/arugula/salad mix.
 This week's market stand had 4 times as many kinds of produce. And we put up our outdoor processing tent to expedite the cleaning of our vegetables and fruits. And we set up the tent and had the market outside. And we set up the signs and brought our own tables. It really felt like the beginning of the season.

And now we can only look forward to an increasing volume of product. The tomatoes and potatoes are all planted and set for success. The lettuce is doing better than it ever has before. Peas are weighing down the trellises, and when you walk through our small orchard you can see the beginnings of fruits. Did I mention there are ground cherries hanging upside down in a hoop house? And we haven't even planted the beans or peppers or or cucurbits outside.

This is going to be a wonderful year on the organic farm, and we hope you enjoy your growing season as much as we enjoy ours. Because after yesterday, it really feels like our growing season and our farm.

We had people picking strawberries as the market stand was happening. Courtney 
 brought 17 more pints halfway through and we still sold out. They were delicious.

The bright face of the student organic farm
market stand.
Anyone else in the mood for a nice radish salad?

I think after our second market stand, we all feel a little more in the groove of things. Collectively, the feeling of the day was:

And maybe our feelings of success can be attributed to how nice the  salad mix looked piled high on the table. Or to tasting the delicious strawberries we grew. Or maybe we all felt so proud just because we finally figured out how to make the old industrial elevator work on the first try every time. 

It doesn't matter why we feel good, we just do.

See you all next week at market,



No plans this Saturday, June 13th from 1 to 2:30? 

Come along on a farm tour. Farm tours are a great way to see whats happening, growing and who knows here might even be goodies to taste test!

Meet us at the corner of Dudley Ave and Lindig Avenue around 1 pm!
Hope to see you there. 


Cooking With Cornercopia

With arugula ready to harvest try a:

Ricotta, Lemon, and Arugula Quich

Recipe and photo source [x]

Tomato Planting: A 3 Day Endeavor

The one thing I kept on pestering Courtney about was tomatoes. There were so many in the greenhouse, all quite tall, and I wanted to put those puppies in the ground.

      When do you think we should plant the tomatoes? Is it still too cold at night? Oh, its going to rain so its too wet? 

So I was really excited when I found out we were going to start planting tomatoes. I guess I didn't realize what 97 varieties of tomatoes looked like in terms of field labor. Boy am I glad we have so many workers. I would still be in that field otherwise. And thankfully they all made it a blast.

The green between the tarps is our very favorite- clover pathways.
Volunteer Coordinator (Drew) is frankly the most cheerful intern.

Food safety coordinator (Kendra) and Gordon Parks Outreach Intern (Nate)
 enjoying the smell of fish emulsion while planting tomatoes.


Last Week at Cornercopia: First Market Stand, First Volunteers

It has been a busy few weeks on the farm. We went from service learners and apprentices volunteering a few hours every week to adding 11 interns in 2 weeks.

An overview of last week for those of you who won't read the rest of this post: planted potatoes and started tomatoes, first market stand of the season, first official farm tour night, and first volunteers this summer.

Last Tuesday we gave tours to groups from Dodge Nature Center (Preschool teachers) and high school students from Great River School who were visiting the University for a sustainable agriculture intensive. This was the same day that we had our first 3 volunteers. They helped us on one of the less fun days: tomato hole digging. Hopefully we didn't make them swear off gardening after two hours of digging holes with hand trowels. Props to those volunteers!

Last Tuesday we  also harvested spinach for the third week and salad greens for the second week. In other harvesting news- we got a few more asparagus before the rest of the plants went to flower. And the beets started to mature. 

On Wednesday morning we looked at all of our produce (all, hah) and decided we had enough to start doing the market stand. So at 9am we sent out the word on the facebook page and started cleaning and processing the produce. It seemed like a lot, with about 12 lbs of spinach and 15 of salad greens, but looking at the fields today I realized this first market stand was a very small beginning. 

Thursday was potato planting day. There was a small crop mob from UDS (University Dining Services) to help plant potatoes. As far as potatoes go- I had no idea there were blue potatoes! I'm looking forward to some very blue mashed potatoes this fall. I plan to buy all of them, good luck all of you if you intend to get any blue potatoes.
We also started planting the tomatoes on Thursday, and it was a three day, all day process.

Hopefully with more interesting comments next time,