Learning - by Kainui Rapaport, Garden Intern 2015

This week was a week of learning, on site and off site. I have been learning the irrigation system in the garden with the help of Patricia. It takes patience to finesse the water system. It's been a dry summer, and longer watering times may be necessary. I've been learning about winter organic gardening and seed preparation with Helen, the Seed Goddess. 

This Week's Priorities

The bees have been contributing to a pollinated garden, as well as a honey comb that we harvested for the community. Yum! 

I have been reading about permaculture and organic gardening and am trying to integrate it in practice. 

I look forward to being lead cook, Tuesday jul 7 where I will try to make a farmers paradise meal - 75+% of the food from the garden. What will be the food: Songaia Salad, Sauté, and sides. Specifics: The only major item that won't be included will be potatoes, but in a few weeks there will be so much more: beets, green beans, etc. 

My Cob Oven Model

I harvested gummi berries, blueberries, raspberries, currants, and cherries from the garden and from an associate member's garden. Gummi berries: super food, bitter but sweet. Currants: offbeat taste. Cherries: sour. 

Near the cherries was the large intentional community Sharingwood, a Songaia like co-housing situation. 

Raspberries: normal. I look forward to make jam, jelly, dry them, roast them, or just eat them. 

I am not looking forward to the fireworks, which will likely scare the goats, keep us from sleeping in this already dry and polluted weather. 

Honeycomb

There was time to relax too. Two interns were gone, except one for a few days who flame treated the weeds, but I've been having profound conversations with the new intern while weeding. 

The last item we did was building cob oven models.