<Folks, when Howard Shapiro visited the Blue Ridge Center this past
season, he told listeners that as a youth he went to Japan to study
sustainable ag with Fukuoka but if he were looking for someone in
this country to studay with today, it would be Steven Moore of York
Pennsylviania. If you are interested in reliably producing 4-seasons
of succulent non-toxic vegetables, this is the man to study with and
the workshop to take. I've been turning to Steve Moore for practical
advice for years. Don't miss this opportunity if you can help it!
-Allan PS Steve has been incorporating biodynamics into his
composting practices for the past several years under the tutelage of
Kerry Sullivan.>
SUSTAINABLE GREENHOUSE DESIGN
AND YEAR ROUND FOOD PRODUCTION WORKSHOP
MARCH 22-23, 2002
Learn how to design, build and grow in a passive solar greenhouse-the
mistakes and triumphs of years of growing experience condensed into a
two-day course.
FRIDAY: HOW TO BUILD
8:00-8:45 Introduction, tour of greenhouse, sustainable food
systems design
8:45-10:00 Design, size, shape, orientation, energy flows, use
of suncharts
10:00-10:15 BREAK (provided)
10:15-11:30 Site preparations, squaring up and laying out
greenhouse, (using batter boards) elevations (use of transit, string
levels and hose levels) and actual construction tips for ground
pins, bows (steel), and base boards
11:30-12:00 Individual or group practice site evaluations, and
group discussion about choices.
12:00-1:30 LUNCH (Organic vegetarian provided)
1:30-2:30 Gable end discussion and framing hints, door
construction, possible coverings
2:30-3:00 Plastic glazing and how to put it on. (three different methods)
3:00-3:30 Tunnel construction (and the next generation)
3:30-3:45 BREAK (Provided)
3:45-5:30 Hotbeds for transplant production how to build
several types and grow within.
SUPPER ON YOUR OWN
SATURDAY: HOW TO GROW
8:00-8:45 Interior layout and bed design, use of pathways,
overhead growing, Biointensive Growing
8:45-10:00 Soil structure, fertility, growing soil, double
digging (hands on DEMO)
10:00-10:15 BREAK (Provided)
10:15-12:00 Plant spacing, sequencing, pricking out and
transplant (hands on demo)
12:00-1:30 LUNCH (Organic vegetarian provided)
1:30- 4:00 Insect and disease control, scouting procedures,
slide show of insect cycles, developing insectaries, introducing
beneficials (hands on work in greenhouse)
4:00-4:15 BREAK (provided)
4:15-5:00 Awareness of and how to avoid nitrate uptake in low
light greens production
5:00-5:20 Income potential, CSA, lettuce farm model and specialty crops
5:20-5:30 Designing for a sustainable future and closure
(schedule may be modified by instructor and/or participants)
Harmony Essentials: Dedicated to the Vision and Practices of a
Sustaining Food System, Steve and Carol Moore, 1522 Lefever Ln,
Spring Grove PA 17362, Phone 717 225 2489, FAX 717 225 6007, E-mail
[EMAIL PROTECTED]
