With the market at 10th and Pine starting up in the coming weeks (save the date! July 6th, 5:30-7!) we’ve been doing a lot of farming in preparation for our market. There’s been plenty of transplanting, weeding, and watering between the Easton Urban Farm and LaFarm over the past few weeks, with many early mornings and a fair amount of back pain for us all. But our hard work is paying off– the plants look healthy and happy, and we’re looking forward to a nice assortment of produce in time for our first veggie stand.

This past week and the Urban Farm, Casey, Andie, and I harvested a lot of peas– 75 pounds (!!), some of which were given to the Kellyn Foundation for their farm stand. We transplanted eggplant, and were instructed on how to use the farm cooler for storing our vegetables in the weeks ahead.

Similarly, at LaFarm, we also spent a lot of time harvesting peas– we did a thorough harvest on both farms, because their season is coming to an end. After the peas, we divided and conquered for the rest of Thursday’s harvest, which included turnips, radishes, kale, and baby squash. There is a routine to the harvest that we are gradually becoming accustomed to– the rinsing, the weighing. The more we harvest, the more we are getting used to this general process, and we are slowly becoming more efficient every time.

This part of the summer is starting to feel pretty rewarding– all of the plants that we transplanted over the past few weeks are growing and thriving, and overall plans for the market are starting to materialize, too. We hope that you’re as excited for the stand’s launch as we are!

In the coming weeks, stay tuned for more farm updates and what veggies we’ll have available!

We’ve gotten a late start with our blog posts this year, so here’s a recap of everything we’ve been up to for the last 5 weeks:

We’ve gotten our shoulders nice and tan working 20 hours per week at the farms– we split our time in half between the Urban farm and LaFarm. We’ve transplanted, weeded, watered, trellised, harvested and mulched our way into the end of June. We’ve discussed the topics of food justice, food sovereignty, community food security, and food agency with Professors Cohen and Malinconico. Sarah Edmonds, the LaFarm manager, and Curt Rowell, the Urban farm manager, have taught us a lot about the daily chores that need to get done to keep the farms on track.

The veggies are looking great, and we are prepping for our first veggie stand of the season on July 6th! We are working on getting flyers printed and trying to figure out how to spread the word about the veggie stand among the Easton community. We have planned to have small events at each stand including a demonstration held by the Easton Hospital nutritionist, lemonade stand, games, music, and a potluck.

The production at the Urban Farm is winding down as classes are starting up. Alexa and I began classes this week, so we had a lot more work on our hands. However, NIcole helped us gather a lot of first year students to volunteer for the week. Some of the students were involved in the POSP program with Sophia the week before. We are extremely grateful for all of the student volunteers, they were a huge help.

Although a significantly smaller amount of vegetables were harvested from the Urban Farm and LaFarm this week, there was still a lot of excess at the conclusion of distribution because a significantly smaller amount of people came to the Stand. Sophia suggested the decrease in attendance was due to most people assuming that the Veggie Stand concluded with the start of school. Alexa and I tried to tell everyone in attendance that next week is the final week of distribution. We hope to have a great final week.

Logistics of transportation, storage and hands to help were a large concern; however, by the end of Thursday night everything came together like it always does. Chef John was able to guarantee us plenty of shelf space in Marquis and Doc M. was able to help us get access to the Spot at the bottom of the hill. Alexa and I were able to have access to a Landis Van in addition to the crew team we had been using all summer. Joe was able to gather help with harvest at LaFarm Wednesday night, so that Alexa and I would not have to go there Thursday morning. We are very grateful for the work he did and hope that he can continue to harvest for us next week. With all of the volunteer help from Nicole, we were able to conduct the Veggie Stand with pretty much no issues.

Alexa and I handed out a survey for all the residents to complete this week to finish out all of our qualitative data collected over the summer. We hope the survey will give us insight into how to improve the Stand next summer. I have really enjoyed my work with the Veggie Stand this summer. I have learned so much about farming practices and food justice. I met amazing people of the Easton community and had a wonderful time all summer!

This week Rachel was on vacation so it was time for me to take on managing the Veggie Stand solo for a week. Overall, the week was a success, but when all of the organizational tasks fall onto one person, they can become time-consuming. It was a tough week in terms of getting volunteers for harvest and help with veggie pick-ups since many students have returned home for the summer and other obligations are starting up.

Harvest at the Urban Farm took longer than usual, running until about 12:00 PM (we typically finish around 11:AM). This is despite the fact that we harvested fewer pounds of produce than in previous weeks. This week we harvested 275.5 pounds of produce from the Urban Farm as opposed to the 300-330 pounds we typically harvest each week. From LaFarm, we also harvested fewer pounds than in previous weeks – only 83 compared to around 105-190 pounds. Rate of production is slowing down in some crops while others (such as tomatoes) is increasing drastically. We need to be conscious of how many tomatoes we harvest to avoid an excess that will not be fresh enough for delayed consumption in food banks.

Wednesday was the toughest day in terms of completing tasks. I started the day by helping Sophia obtain mulch for the compost at  the 10th & Pine St. community garden. We mixed this mulch with rotten bananas and other nitrogen-rich goodies from local cafes. This task required a lot of shoveling and a tolerance for some distinct odors. Afterwards, I was off to pick-up produce donations from West Easton Treatment Center, East 40, and Lynn St. It was a long day of driving and weighing produce.

Thursday I had the pleasure of meeting Sarah Edmond’s colleagues who have just moved to the area from Washington state. They spoke of their experience working in food banks in the Ballard district of Seattle. Nancy Walters (Easton Hunger Coalition), Prof. Ben Cohen, and fellow LaFarm students also  attended this meeting. The goal was to discuss how the successful Seattle model of food banks and food justice can be applied to Easton. It is encouraging to meet with others who are so passionate and able to share success stories in taking on food insecurity and injustice.

This week’s stand was a success despite the rain! This was the first time it rained during the Veggie Stand hours. Easton Hospital’s nutrition staff attended to share a delicious kale salad recipe (http://www.eatright.org/resource/food/planning-and-prep/recipes/kale-salad-with-fresh-strawberries-and-toasted-almonds). It was a big hit! We had a large turn-out despite the weather and set up an extra tent to provide cover for residents as they waited in line.

One issue we had this week was figuring out how to portion produce and establish a fair cut-off for how much each family should take. We tried to implement a limit of three tomatoes and two peppers, but we ended up with a large excess of tomatoes and peppers. Nancy Walters had a lot of produce to pick up for a local food bank this week (even beyond tomatoes and peppers)! This is also partially do to the weather which decreased turn-out at the stand. This week served as a reminder of the necessity to harvest and  portion wisely; also, this week demonstrated the importance of having enough volunteers to make the weekly tasks run efficiently. This will be particularly challenging for the two weeks in September, since classes will be underway.

Throughout my time as a member of the VIC team, I have learned to always be ready for anything that may happen. This week was looking to be fairly normal and was running smoothly, until Wednesday afternoon. As we returned from Northampton Community College with their donation this week, our van was struck with a golf ball causing the passenger side windshield to crack and shatter. Besides being somewhat shaken, Alexa and I were unharmed. Afterwards, we took all necessary steps in order to take care of the situation. The next morning, Thursday, we proceeded business as usual because we had a veggie stand to run that evening. At any job, it is important to be able to be flexible and calm in tough situations. And this past week’s experience definitely taught me that.

Despite a minor set back with the van, the Veggie Stand ran very smooth again, with many tomatoes to hand out. With about 175 lbs worth of tomatoes alone, we had excess produce after the close of the stand to donate to a member of the Easton Hunger Coalition to be taken to a food pantry. In addition to the tomatoes, we gave them sweet peppers, some kale and beans. We are happy to be working with the EHC, so that all of the produce goes to a good place.

This week we also featured a bug scouting demo, which Pam from the Nurture Nature Center ran with the kids. Bug scouting is important to an organic garden because the gardener must be able to identify which bugs needed to be killed and which are safe. Using no pesticides, gardeners must use only their knowledge, eyes and hands to exterminate any pest that may try to destroy their vegetables. The identification may be tricky, but with a great guide provided by Pam anyone can keep their veggies safe. I think the idea ida was wellreceived and the kids had some fun searching around the garden at 10th and Pine St.

Another large crowd was gathered this week beginning at 5:00, however we did not open the stand until everything was ready around 5:20. While attendees were waiting, we had them fill out a written survey that Alexa and I made for this week. This method seemed to work well because the donation table did not get to congested and it gave the attendees something to do while they waited in line for their produce. We hope to use these surveys as qualitative data when examining and assessing the effectiveness of our local food system model. Specifically, the consumption part of the model, since we have no control over what produce actually gets consumed. In the future, VIC may consider prewriting the surveys and getting them approved by the IRB, so that they can be used officially in published work.

Also this week, we had a “photo shoot” at LaFarm for Lafayette communications. They took photos, video and interviews to post on the college’s website and social media outlets. I think this will be a great opportunity for LaFarm, as well as the entire idea of organic farming, to get some recognition in the Lafayette community.  The communications people even made it down to the Veggie Stand to take some more footage of the VIC program in specific. I hope through their efforts, VIC will be made more well known to students and staff at Lafayette because it is a program that most people do not know about. However, it is doing so much for the local community of Easton, that as members of the college, students and staff are members of Easton.

As the summer winds down and transitions into fall, we hope to gain more volunteers for harvest at both LaFarm and the Urban Farm, in addition to distribution nights at South 10th and Pine. We have already gathered interest from a few students, but we hope to gain a couple more, as the Veggie Stand takes a lot of people in order to run smoothly.

Once again the Veggie Stand was a great success! The weeks seem to be flying by. I am always surprised once it’s all wrapped up on Thursday night that distribution is over for the week once again. However, the following Thursday comes just as fast! We certainly have gotten a routine down for the week – between harvesting at the farms, picking up vegetables at community gardens, and creating signs, recipes and surveys for the stand.

Since Alexa still away on vacation, I tried to remember all of the tasks to be completed throughout the week. It helps to have a fairly standard routine to follow each day that can also be adapted if need be. After speaking with everyone who participated in VIC last year, the model we have created for this summer seems to be more time efficient and more productive than any of the weeks from last season.

With over 600 pounds of produce, the Veggie Stand “sold out” for the first time. All of the vegetables were taken except for some tomatoes and a few cucumbers and patty pan squash. It was exciting to see all of the returning customers as well as new faces. Two different residents were kind enough to make the workers of the stand dishes to share. This was such a kind gesture, maybe we could encourage this kind of sharing at future distribution nights. Alexa and I planned to have a potluck on the last Thursday night of the season; however having impromptu food tastings is a great way to build more community space.

This week the community involvement demo/event was an activity for kids. One of our Lafayette volunteers, Miranda Wilcha, created a sheet mural, which the kids painted with vegetables and flowers. We hope to hang it at future distribution nights. Painting was great for the kids because they were able to get a little messy and have fun while learning what each vegetable looks like. I must extend a huge thank you to Miranda for making the mural and helping the kids paint. It looked a little chaotic at times, but I think the kids really enjoyed themselves. VIC was happy to see the Mayor of Easton,  Sal Panto, and the president of Lafayette College, Allison Byerly, at the Veggie Stand. We’re truly grateful for all their support of the program and everything that we are trying to accomplish. I thought it was also good for the residents to know that the Mayor is in support of the Veggie Stand.

In addition to Veggie Stand preparations, I continued my research on nutrition and value throughout the past week. One of the goals of VIC and the food movement on a large scale is to provide, not only locally grown food, but nutritious food as well. By providing the residents of the West Ward with fresh vegetables we hope that they will be encouraged to cook with more vegetables. With the amount of variety that we supply, I hope that residents try to make new dishes or experiment with the veggies to find what makes them taste the best, while keeping them nutritious. When valuing vegetables there are many approaches that one can forgo. There is a dollar value, a pound value, and a nutritional value. And while VIC doesn’t so much examine cost and pounds are easy to measure, the nutritional value of a vegetable is a metric that Dr. M and I are continually trying to establish. We aim to find out, as a total with the vegetables we have each week, how many people we could possibly feed based on Recommended Daily Allowances (RDAs) of vitamins and minerals.

In conjunction with the most nutritious vegetable, we also want to know which vegetable residents used most often once they returned home. The only way for us to collect data on this metric would be through surveys asked at the stand. In knowing this information, we could possibly reevaluate certain vegetables that we plant. If they aren’t being used then it seems to not be worth the resources to grow that specific veggie. However, since some of the vegetables come from farms/gardens where we do not have control over what goes in the ground, we can not dictate what is at the stand each week. Some vegetables are high in nutrients – kale, for instance – but some people do not know what it is or how to cook it; which is why the educational aspect of the Veggie Stand is also very important. I hope residents enjoy the veggies they pick up and find that vegetables can be tasty and nutritious. I think the Veggie Stand is doing very well and I hope it continues to grow each and every week.

The week began hot and humid, but luckily cooled off some for Thursday night distribution. The next two weeks will be busy since Alexa is on vacation. So it’s up to me and all our wonderful volunteers to complete the tasks necessary for the Veggie Stand. On Tuesday, an invitation was sent to the mayor of Easton and many other dignitaries to attend the stand next Thursday as special guests. We hope to have a good turnout and use the opportunity to promote WWNP and VIC as a program for the community. On Wednesday, I traveled to the West Easton Treatment Center and Lynn St. community gardens to pick up vegetables for the stand. East 40 also donated a good portion of produce, in addition to community gardeners on the LaFarm plots. We are very thankful to have donations from so many different gardens because not only  are we receiving more vegetables to distribute, but also we are receiving a lot more variety. Many people have returned to the stand to tell us about different vegetables they have tried and really enjoyed.

This week we had the largest amount of vegetables to distribute (over 600 pounds!)  and attendees (close to 80 residents) at the Veggie Stand. We are happy to know that almost all of the vegetables got taken; by 6:30, when most people had left, we had Nancy Walters from the Easton Hunger Coalition come take the small excess. Earlier in the week Nancy had sent me a schedule of who would be doing the excess pick-up from the stand each week. This will be a helpful tool as we continue with our partnership with EHC. VIC’s goal is to increase food access in the West Ward, by teaming with the Easton Hunger Coalition we are contributing more and more to that goal. Each week the produce goes to a different food pantry within Easton.

Another goal of VIC includes building community strength in order to promote awareness of the gardens and community sustainability of the program. For this week’s Veggie Stand we had a cooking demonstration presented by Easton Hospital’s Chef Jose Estevez. He made a delicious ratatouille with zuchinni, tomatoes, onions and squash. I made sure to inform residents of the special guests we hope to have at the stand next week and the art project that Miranda Wilcha (one of our student volunteers) has created for kids to participate in. It’s important to educate kids about the importance of vegetables and nutrition, and a hands-on art project is a way to have fun while educating. Some of the kids who attended the stand this week were reluctant to try the ratatouille sample; however once they did, they were coming back for seconds.

Again, we had a written survey for the attendees of the Veggie Stand. We seemed to get a good response for written surveys so I decided it would be best to continue with them. Some of the questions were repeats from last week and others were the same. I asked about whether the attendees had come to the stand last summer or in previous weeks. The goal is to see how many new people we have each week. I also asked about where people had heard about the stand in order to find out about how well our advertising worked. I also asked about how attendees got to the stand in addition to what kind of food they chose and why. These questions were asked in order to examine why certain vegetables may not be chosen over others and how that relates to styles of cooking. Overall, the survey was well answered and hopefully we can use them in the future to improve the Veggie Stand in addition to qualitiative data for the article.

I saw a few familiar faces from weeks past, but many new people attended and were excited to hear about the program and the farm. One woman had me write down the address and the times for volunteering at the Urban Farm. Another man signed his name and told me he would like to and is willing to help with distribution nights since he lives right around the corner. In order for VIC to continue we need to continue to recruit community members that are willing to volunteer their time. Even just and hour on the farm, every little bit helps to sustain the program.

I am excited to continue with the Veggie Stand for the rest of the summer. So far it has been a huge success and I am sure it will continue to be so!