The Beansprout

Student Organic Farm Newsletter

An Invocation For Beginnings

And so, Dana spoketh down unto us "We should probably start seeding soon... Like, now!" And so we did, and it was good.

Better than good, great even!!! This month we started preparations for the quickly approaching growing season which involved the officers going through a bunch of bureaucratic nonsense that was necessary, trying to sort through the notes of last year's officers, and having our meetings to keep you all in the loop about what all is going and how you can participate in things like seeding. It's been a rough time getting supplies and finances figured out (especially with the GSB changing their funding for clubs).

Despite all this bellyaching, it's been made worthwhile by all of the awesome farming we're going to do and delicious food we're going to get! You all seem to think so too because of the huge outpouring of people we had on 2/24 that we got three days worth of seeding done right there and then. Keep up the good work!!!

Farm Events

VEISHEA Plant Sales

Doing a little fundraising by selling transplants and talking to people about our club.

4/12
in the LiveGreen Tent

Seeding the Month Away!

Fun time of getting to meet your fellow farmers and get your hands dirty!

All of these happen in the Headhouse of Horticulture Hall (See picture on left):
4/7
4:30 - 6:00 pm
  • Onions and eggplants
4/14 4:30 - 6:00 pm and 4/16 2:00 - 3:00 pm
  • Melons, peppers, and more

4/21 4:00 - 6:00 pm and 4/23 4:00 - 6:00 pm

  • Tomatoes and squash

The Good Greens

What's The Good Greens?

Good question!

This section are things that aren't necessarily part of the farm, but fit in with the focus of the SOF: organic farming, cooking, sustainability, the outdoors, art, turning flowers into crowns, you know the stuff I'm talking about!

The best part is that YOU get to make this section! You can send in pictures, events, recipes, funny stories, music, videos, art... ANYTHING! You can send in things you find around the internet, or if you're really into it, you can make it yourself!!!

Send songs, videos, recipes, poems, paintings, anecdotes, etc. to bent4531@iastate.edu or

isustudentorganicfarm@gmail.com


I wrote a poem that doesn't rhyme or make much sense to anyone else, so you can feel rest assured that you won't have the worst submission :^)
Green Events

A list of events that have to do with gardening and soil and the environment and all that good stuff that you might be interested in going to!

GPSA Eat-In
  • 4/17 12:00 - 3:00 pm
    A picnic in front of the Camponile! Bring your picnic lunch, a blanket, an instrument, yourself, and your friends.

Earth Day Celebration

  • 4/22 11:00 am - 2:00 pm
    A bunch of organizations (such as this one) focused on sustainability, living green, and all that good stuff getting together in front of the library. If you visit enough booths you'll get FREE PRIZES and they've had free bike tuneups before!

To grow

By: Ben Trieu

This veritable cornucopia of vegetation so verdant and vivacious,
lush and luminous in the last little lapping waves of light, looking like a leafy liquid lying languidly about,
is so full of life that it's frightful how frequently it's forgotten that this field set aflame with this flourishing fauna was first filed away:
contained in of a curved coat that completely covers the cherished core called
a simple single seed.

Ratatouille Recipie

Ratatouille
Makes about 8 servings.

Serve hot or at room temperature. Use as a side dish or serve over pasta or polenta with grated parmesan or asiago or similar cheese for a main course.

For best flavor use fresh garden vegetables. Make a double or triple batch – this freezes beautifully. Saute 2 cups of chopped onion and 4 cloves of minced FRESH garlic in 1/4 cup olive oil about 5 minutes over medium heat. Then add about 3 cups EACH of eggplant, zucchini squash and bell peppers and 4 cups fresh tomatoes – cut into approximately 1/2 inch cubes or pieces. Season with 1 1/2 t. salt, fresh ground pepper and about 1/2 c. chopped fresh herbs ( a combination of basil, thyme, oregano, parsley and rosemary is nice if you have these. Often I use just fresh basil and parsley.) Simmer covered until all vegetables are tender, about one hour. Stir occasionally while simmering. Even better the next day. A few Mediterranean olives on the side would be a great idea, too.

http://featherstonefarm.com/eggplant.html

Pure Imagination by Fiona Apple

I love this video and it really got me thinking about where my food comes from. ENJOY! and try to ignore that it's a Chipotle commercial... Although I do love me some burritos!
The Scarecrow

THANKS!!!

Wow! Congratulations! You actually went through this entire thing! Thanks for at least looking at everything and maybe even checking out a couple of the links and stuff, this took a bit of work from all of us! Here's the video that the first section's name came from
http://www.youtube.com/watch?v=RYlCVwxoL_g