Project Overview
Annual Reports
Commodities
Practices
- Crop Production: drought tolerance, food processing, high tunnels or hoop houses, nutrient cycling, organic fertilizers, pollination, postharvest treatment, row covers (for season extension), seed saving, varieties and cultivars, water management, water storage, Small farm vegetable production
- Education and Training: demonstration, mentoring, networking, youth education
- Energy: energy conservation/efficiency
- Farm Business Management: farm-to-institution, value added
- Natural Resources/Environment: drift/runoff buffers, habitat enhancement, riparian buffers, soil stabilization, wetlands
- Pest Management: biological control, compost extracts, integrated pest management, mulches - general, prevention
- Production Systems: organic agriculture
- Soil Management: composting, earthworms, green manures, organic matter, soil analysis, soil quality/health
- Sustainable Communities: community development, local and regional food systems, partnerships, quality of life, urban agriculture, urban/rural integration
Proposal abstract:
Sustainable Agriculture Using All Five Senses is a youth education project that is aimed at introducing fifth grade students to sustainable agricultural practices from four different angles. Working with the Irene-Wakonda School district in rural South Dakota, we will be bringing speakers from local NRCS Soil Conservation service office and from Clay County Extension office to discuss specialized topics. NRCS will come to the classroom to discuss soil chemistry and health, soils and organic matter, soils and crop production, and earthworms. Extension will help students understand the key role wetlands play in water conservation and quality. Extension may help us build a rain barrel for the school garden. They will also lead the class into the wetland area to discuss habitats. The students will engage in a field trip to a neighboring vegetable farm for a tour and to purchase produce. The students will be assisted in preparing local produce into a meal to share with 4th and 6th grade students by local 'foodie' Dr. Amy Schweinle, president of the the Vermillion Area Farmers Market and owner of Amy's Herbs. The five senses of Touch, Sight, Smell, Taste, and Sound will be emphasized throughout the project. Students will take pre- and post project surveys. Outreach to media will be conducted at the end of the project.