Agriculture Reference
In-Depth Information
pillars themselves. Look for stripped leaves
and piles of black frass on and around the
plants.
HARVEST—OR NOT?
Don't be surprised if your first-time gardeners don't have a clue as to when to harvest their vegetables,
or have perhaps lapsed in collecting their ripe produce.
When we see veggies in the grocery store, they often look quite different than in the garden, as outer
leaves or other foliage has been removed. Some stuff is very recognizable—tomatoes and peppers, for
instance—but some ripe vegetables, like Brussels sprouts or fennel, can cause confusion. In
chapter 8
,
you'll find simple harvest techniques along with plant descriptions. Share this information with your
gardeners through your communication channels, so they don't miss out on the peak of ripeness for
their crops.
If your garden is a collective arrangement, set up a rotation of people to harvest produce.
In an allotment-style garden, where individuals grow the food for their own use, you can expect
times in the garden when people don't harvest their produce. Try not to judge as you're looking at
those beautiful crops going to waste—we all get busy and sometimes unforeseen circumstances disrupt
the best intentions.
What can be done when there is an accumulation of unharvested produce? Whether yours is an allot-
ment or collective garden, it is wise for the community to think through these possibilities at season's
beginning, so all the gardeners know the rules related to unused food. Here are a few ways to manage
harvest time.
Have a sharing signal
Many gardeners may know they can't tend their beds. By having a way to indicate that their bed is
open for gleaning, they can save face with goodwill. One garden I know of has a “white rock” gleaning
program. If a member is unable to harvest, they place white rocks (stored centrally) in their area for as
long as they are unable to be there. This is a signal that others are free to harvest from the plot.
Have a notification system
If produce seems to be going to waste, give gardeners one week notice (through e-mail or other means)
that produce will be picked and donated to a local nutrition program if they don't harvest it.
Of course, neither of these methods are required if gardeners talk to one another or know each oth-
er's habits. In the healthiest communities, sharing often happens naturally.
COMMON DISEASES
For the most part, diseases are rarely fatal to plants in small-scale production like a home or community
garden (they can be devastating to industrial agriculture, however). But diseases can spread quickly,
particularly in an environment where there are many beds in close proximity, so it's important to catch
them early. Removal of affected plant parts is often enough to control the spread of infection.
Plant diseases are often contagious. Your gardeners need to know that when they're done working
on, and disposing of, infected plants, they must make sure to wash hands and disinfect gardening tools
