The market for fresh food doesn’t end with the warm weather—people eat year-round! Join us for a workshop to learn how to produce a consistent supply of produce throughout the year.
The first half of the class will explain how to plan sowing dates for continuous supplies of popular summer crops, such as beans, squash, cucumbers and sweet corn, as well as year round lettuce. Using these planning strategies can help avoid gluts and shortages.
The second half of the workshop will tackle growing at the “back end” of the year, with details on crops, timing, protection and storage. This will include all the information you need to succeed: tables of cold-hardiness, details of four ranges of cold-hardy crops (fall crops to harvest before serious cold, crops to keep growing into winter, crops for all-winter harvests, overwintering crops for spring harvests); scheduling; weather prediction and protection; hoophouse growing; and vegetable storage.
This workshop will be taught by Pam Dawling. A writer for Growing for Market magazine, Pam has been growing vegetables at Twin Oaks Community in central Virginia for more than 20 years, where the gardens feed 100 people on 3.5 acres. Her book, Sustainable Market Farming: Intensive Vegetable Production on a Few Acres, was published in February 2013 by New Society Publishers. You can keep up with Pam on her Facebook page.
Providing for the Full Eating Season: Succession Planting for Continuous Harvests of Summer Vegetables, and Growing/Storing Cold-Hardy Winter Vegetables
Date: Wednesday, December 11, 2013
Time: 3:00 – 6:00 pm
Location: Albemarle County Office Building, Room A (1600 5th Street, Charlottesville, Virginia, 22902)
Cost: $25 (free for Local Food Hub Partner Producers)
RSVP: Sold out.
Image credit: cornexo/Creative Commons