Of Cabbages and Queens

Though the regular garden maintenance and day camp sessions were in full swing last week, the interns were able to take time for some educational activities.  As part of its commitment to intern training, The Pfeiffer Center participates in the Collaborative Regional Alliance for Farmer Training (CRAFT) of the Lower Hudson Valley, which provides new farmers with opportunities to learn what is happening at other farms in the area every other Tuesday evening.

While many of the farms are located in more rural settings, some are in or around New York City.  Our host this past Tuesday was Brooklyn Grange, a 1-acre rooftop farm that, despite the name, is not located in Brooklyn, but rather in Queens.  Situated on top of a large, 6-story industrial building, this unique agricultural enterprise sold 12-13,000 pounds of vegetables to local restaurants, its 25-member CSA, and at farmers' markets last year.  The rooftop-specific soil used for the vegetable beds is made from mushroom compost and special lightweight stones, so it looks a bit strange but the plants don't seem to mind.  Drainage mats, felt, and special fiber mats located beneath the soil work to manage water dispersal on the roof in conjunction with 16 drains.  Though it's quite a remarkable feat,  sustainability may be a challenge as it is difficult to keep replenishing the soil when you have load-bearing issues to consider: it took 1 million pounds of soil just to establish the farm.  Nevertheless, it was a beautiful evening.  Elexis, Josh, Kirstin, and I meandered about the heirloom tomatoes, beets, chard, sunflowers, salad greens, and okra and enjoyed the sunset along with the cool breezes on the rooftop.  www.brooklyngrange.org

Looking over the edge between beds 1 and 0.  Note beds -1 and -2 to my right.
This is due to the lopsidedness of the building

Wednesday afternoon found me pulverizing chopped and shredded green cabbages in an earthenware crock with a potato masher in order to break down their cell walls so they could magically become sauerkraut.  I have never made anything fermented before so it was interesting to see the packing of the salted cabbage into mason jars using the leftover cores and leaves to create a sort of seal at the top of the jar which will keep the cabbage from rising above the brine and potentially spoiling.  We'll shake it occasionally and then check it in about 2 weeks.  Head Gardener Megan will be giving a workshop on food preservation techniques on July 30; this was a technical rehearsal for that event.  I have to say that I did feel like I was getting in touch with my Polish heritage with this activity.  Looking forward to preparing horseradish next...