Our Volunteer EzGro Garden

A tract of land, measuring 6.89 acres, was donated to The Volunteer Way in 2008 by the Parker family.

We are using approximately 1.5 acres of this land to grow vegetables for the less fortunate families of our community.

We cleared the land and started our project “Hydroponics Farming for Hunger”. With hydroponics, and the EzGro System we are able to grow 12 to 16 plants in a space that is equal to the space of one plant growing in the ground. With the EzGro Garden, all vegetables are grown organically and we can grow these plants twelve months a year. The EzGro Hydroponics system requires much less water than traditional gardens and the plants grow faster. This type of gardening requires less labor and gives families the option to eat fresh vegetables. The idea of hydroponics is a unique option for a food bank, which traditionally deals with non-perishable items only. Tomatoes, lettuce, beans, peppers, and other produce can be grown, in pots, one on top of the other, for the entire year. This gardening innovation promotes healthier food options for those families served by our food bank.

Sheltered Workshop

The Hydroponic Farm has been home this past year for one of The Volunteer Way’s new programs “Sheltered Workshop”. This program allows many handicapped young men and women to come together for a worthwhile cause of planting and harvesting vegetables for the low income and homeless people that visit The Volunteer Way food bank. These young people come together for a helping, preparing, harvesting and learning environment that they might not otherwise be able to experience.

These young people work together on a weekly basis, side by side, learning all of the techniques necessary for the planting, caring for, and harvesting of fresh vegetables. They learn many new things and develop the skills necessary to work together, assist others, and give attention to details. All of these young people who work in the “Sheltered Workshop” take a lot of pride and satisfaction in seeing firsthand what their hard work and TLC can accomplish. The Volunteer Way is very proud to have them as part of the TVW family.

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What has not been addressed is how we can guarantee that our fruits and vegetables are fresh and clean. Simply put, if you buy it in a grocery store or even some farmer’s markets, you can’t be sure. Even the most reliable grocery stores and produce stands can unknowingly buy dirty produce. Because of our country’s massive distribution system, tainted vegetables can be on the shelf in stores within hours of harvest or after crossing our borders. Sometimes produce never leaves the truck it was loaded into in the field until it reaches its distribution destination. Recalls are very expensive. Although recalls or news releases are necessary, the farmers are the ones hurt most, even though their produce may be perfectly clean.

How can we, as consumers, protect our families from eating dirty fruits and vegetables? It is not easy and almost impossible to guarantee. Washing will obviously help but it takes time and there is still no guarantee. For restaurants even the wash water can be contaminated and the job of washing takes time and costs money. One tainted vegetable can contaminate other vegetables in the same restaurant and then finding the source of the contamination becomes very difficult.

Solving this problem is almost impossible and certainly not economical. Testing irrigation water, avoiding rain splashing, using gloves during phases of harvest and packaging, protecting from other contaminated produce and sterilizing the trucks are just a few of the things we would have to do to reduce the incidences of contaminated foods. Even then, it would not guarantee success but would guarantee that food prices would go up even more. Even birds and animals can carry contaminants.

What can you do as an individual? You can shop for local grown produce, clean any produce you buy or you can grow your own. Small family farms are usually more careful, especially if the produce is greenhouse grown or even grown outdoors without soil or without touching the ground. Also, small family farms are usually operated within the family. Washing all vegetables may soon be required but it may only lead to more cross contamination. Greenhouse produce is always going to be a little more expensive because of the investment costs of greenhouses and the operating cost is higher, especially energy costs. More economical greenhouses to extend the season are going to become necessary. Small farmers that sell locally are going to need to diversify and educate their customers.

Home gardening will become more popular in the summer and in tropical or semi-tropical climates year-round. However, in cold climates the problems of environmental control is not as easy to solve and will be expensive. Having a greenhouse can be expensive to buy, install and heat. Growing indoors under lights is not economical and is not practical for most crops. There is no economical substitute for natural lights at this time. Starting plants indoors under lights is one way to get a jump on spring. Movable containers also reduce losses due to freezing and allow for a much longer growing season. Growing vertically in containers that are movable and use a soilless growing medium has become practical, economical, and less expensive than any other method of growing, either by hydroponic or organic methods.

Before Planting: Keep roots moist, cool and in the dark. Roots should be soaked before planting a minimum of 4 to 6 hours to ensure proper hydration. If possible, continue to soak roots while transplanting. Plants should be transplanted within 24 to 48 hours of receiving them. Do not soak longer than overnight since plant roots need oxygen too. Do not use tap water direct from the tap. Why no tap water? Tap water has chlorine which is not good tor the plant.  Let the tap water sit out on the counter over night to allow the chlorine to dissipate.

Root Pruning: Prune roots 1/2″ to 1″ with sharp pruning shears. Why prune roots? This encourages growth and branching of the root system.

The Hole: Dig a hole wide enough so the roots aren’t crowded or bent and as deep as the root system. Place the plant in the hole and spread the roots evenly. Position the plant so the line between the root and stem (called the crown line) is at ground level and the plant is vertical.

Watering In: Once the system is assembled water in your strawberry plants with about one half cup of your strawberry formula working solution.

The first two weeks after planting will be the most crucial to survival, so keep your plant material properly irrigated.

Strawberry Growth And Development

The time required to go from flowers to mature fruit depends on the air and soil temperatures; the higher the temperature the faster it grows. Growth slows down as the temperature decreases. Temperatures lower than 40° Fahrenheit will cause the plant and the fruit to go stop growing. Water is very important to the strawberry during fruit formation and throughout fruit development and maturity. If there is not enough water it will show in the poor fruit quality. Water needed to “plump up” the berry will go out of the berry and into the leaves and crown to keep the plant alive under hot and dry conditions. The fruits shrivel and probably will never regain their full potential size. It is very important to have plenty of water during the period of final fruit swell just before the berries get ripe. Pick off the blossoms during the first year so the plant puts all of its energy into its own growth instead of fruit production. Removing the flowers encourages more runners to form.

Winter Care

A winter mulch should be applied to your strawberries after the first hard frost. A light frost will not harm the plants, but they should be protected from hard freezes. If the mulch is applied too early, the plants will not become as winter hardy as they should. They could suffer during the coldest parts of the winter if they do not have a mulch cover. If applied too late, the plants will have already experienced damage to their crowns and nest year’s fruit buds; resulting in a poorer crop. When new leaves start to develop in the spring, fork off the winter mulch and place it between the rows in the pathways. Winter mulch will cover over the plants themselves. Clear off the mulch each spring or it will delay the growth. The purpose of a winter mulch is to protect plants from cold and against soil heaving due to changing temperatures. The mulch should be at least 4 inches thick. Snow acts as a natural winter mulch that will insulate plants from the cold. Because snowfall is unreliable, it is better to use straw.

Berry Development

The second spring after planting strawberry plants will flower again. Bees visit the flowers and spread pollen from flower to flower. Strawberry flowers have many female flower parts. Pollen must be placed on each one for a seed to develop. The eveloping seeds release plant hormones that cause the berry to swell and become sweet and tasty. If the seeds are removed from one side of an immature strawberry that side of the berry will stop growing. Under normal conditions it will take from 30 to 45 days from flowering to harvest.

Harvest and Storage

Strawberries will turn bright red when they are ripe and ready to be harvested. Carefully pick the berry by pinching the stem between your thumb and forefinger and pull with a twisting motion. Leave the stem on the fruit. Don’t wash the fruit until you are ready to eat it. Strawberries can be stored for a few days to a week in the refrigerator. When you are ready to eat them, wash the strawberries in cold running water. Strawberries freeze well for eating later, too! Prepare them like you would for eating, but place them in bags in the freezer. If you want to be able to remove only a few berries from the freezer at a time, freeze the berries on waxed paper on a tray or cookie sheet and them put the frozen berries in bags.