Campus Farm preparations in full spring

From tomatoes bursting with sweetness to earthy and verdant kale, spinach, and rainbow chards, from hearty and creamy squashes to crisp and piquant peppers, from fragrant parsley and basil to snappy green beans and peas, from sweet and pungent garlic to ruby candy-like beets, and from crunchy and cool cucumbers and carrots to vibrant zinnias and sunflowers, last year’s farmstand at the IU Campus farm was a veritable cornucopia of rainbow delights. Each week, rows of colorful vegetables overflowed from the outdoor stand, with friendly students ready to assist patrons. From weeding and watering to harvesting and washing, summer is abuzz with activity at the Farm. As the winter months conclude, you may have wondered what happens at the Campus Farm during the off-season. We had the same curiosity, so we visited the Farm and chatted with Manager Erin Carman-Sweeney for a behind-the-scenes peek at winter and spring preparations.

With the advent of chilly mornings and frosty nights, the last harvest in late autumn brings the farm's growing season to a close. The fields may lie dormant, but there is still plenty of work to be done. Erin completes an analysis of the previous season’s yields and then creates plans for crop rotation so as to balance the distribution of soil nutrients. The Campus Farm is known for its biodiverse crop selections and plans are made for the coming spring's lineup. Other winter-time preparations include ordering seeds, servicing equipment, and hiring farm assistants for the next season.

After the main growing season, cover crops are planted to preserve the soil nutrients and prevent erosion of precious topsoil. The cover crops planted this past winter included sorghum sudangrass, field peas, buckwheat, oats, hairy vetch, phacelia, and crimson clover. Some of these species die with repeated frosts leaving a mulch layer over the soil and other species survive the winter and take off in the spring before being mowed and tilled under. Each method of termination cycles nutrients like nitrogen, phosphorous, and potassium back into the soil. Microorganisms and worms digest and decompose the plant matter to fertilize the soil slowly, a process Erin describes as "composting in place".

Come early spring, the time for preparing planting beds arrives, both in the high tunnels and in the uncovered beds. Plant residue from the cover crops is removed, and Erin uses a broadfork to loosen the winter-packed soil. This also allows for the organic fertilizer which is subsequently sprinkled to penetrate the soil deeply. Composted plant matter is then distributed over each bed and raked. The compost acts as a mulch in the near-term and adds to soil fertility over time.

As the days begin to warm, planting in the high tunnels begins; the uncovered beds will be planted once the threat of frost is gone. A number of this year's seedlings have been started in the heated greenhouse at the Hilltop Gardens, which offers a sufficiently warm place to nurture fragile germinations as outdoor temperatures fluctuate. Other seeds have been started in an inventive growing chamber Erin fashioned from an old refrigerator containing a Crockpot which provides gentle and steady warmth. The seedlings Erin planted when we visited comprised several lettuce varieties and some green onions. After raking the beds, a gridder is used to mark the soil for planting even rows, and the young plants are tucked into bed. In addition to the prepared seedlings, some seeds are planted directly into the ground.

Students, faculty, and staff alike are welcome to volunteer at the Campus Farm, with this year's volunteer days commencing on March 24^th. Regular volunteer times are Thursdays from 3-6 pm and Saturdays from 10 am - 1 pm.

The farmstand will be open on Tuesdays and Thursdays, 4-7 pm, from May 3^rd through October 27^th.

>> Learn more about the Campus Farm