Crazy Adventures in the Life of a Redhead

My final days passed quickly, as all my days passed on the farm. With many activities needing attention, I had no time to think of the end until it was upon me. Here is what I wrote for Finca La Amistad’s website ( www.fincalaamistad.net ): In a short nine-week space, I experienced an enriching internship of diverse opportunities to get my hands dirty and to learn by doing. Waking up every morning to the vista surrounding Finca La Amistad gave me endless pleasure, and working in that environment was exceptional. I reveled in the chance to take a nearly empty garden and turn it into a productive plot, providing vegetables for our daily meals and for an occasional sale to customers. Shelly and Nelly are open to new ideas and praise work well done, and Karina is very knowledgeable regarding microorganisms and organic fertilizers. I will cherish my time here in Ecuador, and I bless their future efforts. I know that Finca La Amistad is going to be pivotal in launchi

Some of the trees we received from City Hall. Not too promising, but I hope they live! A line of 23 trees line the road by the lower granadilla vineyard. City Hall of the county of Ibarra attempted to beautify one of the county parks with thousands of trees, but somewhere in the politics of the project, the idea was never implemented; the trees were left to wait, dying in the process. Finca La Amistad was the benefactor of this project-gone-awry when employees from City Hall dropped off 800 trees on the farm at the beginning of last week. Unfortunately, these trees were in sad shape. They had been growing in small plastic bags for two years, and their roots were struggling to escape, even poking through the bags. It was amazing that any of them had survived.  I'm pleased with my work. This is one of the little trees that is pretty healthy, covered with extra fertilizer to help stimulate growth. The farm hired four workers to dig holes, averaging lab

Upon returning to the farm from my trip around Ecuador, it amazed me how much had grown in those ten days I was gone from the farm. Although my garden was overgrown with weeds, the plants were thriving. I spent about 40 hours removing the weeds and tending the plants. Now, I smile every time I pass the ¼ acre plot. Everything has increased in size. With some rain and sunshine, my plants are thriving. In fact, I will be able to plant more seeds and transplant more plants because some of my crops have already been harvested and more room is now available for other vegetables.  My potatoes are mounded and mildly mulched. Next week I will mound and mulch some more .   Four rows of beans and corn In the short two months that I will have spent here, I have been able to see growth and harvest of many different crops. The beans, corn and potatoes I had planted before I left on my trip have sprouted. My carrots are finally asserting their feathery fronds for all

In Cotopaxi National Park --> Since arriving at the end of September, I had been almost exclusively on the farm in Ibarra, in northern Ecuador. Although I have loved being on the farm, dedicating my efforts and time to the activities of this peaceful milieu, I was happy to be able to explore some fantastic parts of Ecuador. My boyfriend, Alex, joined me for a nine-day adventure around central and eastern Ecuador. We traveled to Cotopaxi National Park, where the second highest peak in Ecuador is located, to Tena and La Selva Vida (the rainforest) and to Ba ñ os, a breath-taking area of waterfalls and green-gilded mountains. I found this snow-capped peak quite mesmerizing, as it appeared from and disappeared behind the clouds. Cotopaxi National Park is about one and a half hours from Quito, the capital, so it was our first stop. We stayed at a fabulous hostel in the middle of nowhere at 11,000 feet, where all our meals were provided. Even though we did not summit t

I am likely the slowest corn, bean and squash planter in the world, or in the bottom tier with the rest of my American muchachos. I need to take bean-flicking lessons. After being instructed how to take three beans and flick them into a small hole on the ground that I had just made with a spear-like tool, I went back to bending over and carefully placing the beans and corn into the hole. I tried flicking; really, I did. They went all over the ground like 52-card pick-up. I decided that bending over and proceeding with turtle speed was more efficient than trying to beat the hare to the finish line. My trench zucchini plants are growing well! I planted half an acre of one of our fields with bush beans and a quarter acre with pole beans and corn. The squash I planted along a trench that had been dug in the granadilla vineyard to allow water to flow through the land. In the field, the corn is intercropped with beans, squash and amaranth—a high-protein, gluten

The group of artisans and their families learn about making organic fertilizer. One of the main concerns of this farm is the soil. I learned back in Wisconsin that plants need potassium, phosphorus and nitrogen (K—P—N) to survive, but also they need many other different minerals and elements (e.g., calcium, zinc, magnesium, boron) and bacteria—microorganisms that contribute to the decomposition of organic matter that enriches the soil. In conventional agriculture, farmers have a plant-focused approach to growth: give the plants what is needed to grow, using chemical fertilizers that feed the plants directly but do nothing to build the soil. When the plants are ready to be harvested, the soil is as or more impoverished. On the opposite end, biological organic farming concentrates on a soil-positive approach: feed the soil and the plants will be strong and healthy. When organic plants are harvested, they leave behind soil that will continue to contribute positively

Yellow has never been my favorite color---my rain garb for working out in the garden while it pours.  How I love working in the garden! The cycle of planting and growth fascinates me. Biological farming—working with the natural ecosystem of a specific plot of land to restore or enhance its natural potential—is rewarding work. Not only does my body revel in the motion of outdoor labor, but also my spirit and mind are simultaneously at work. I bless the Creator of the environment in which my garden is situated. In turn, I am blessed by seeing the intricacies of the garden, which give, replenish and improve life.   A well tended and planted garden will hopefully yield bountiful crops. I have been soaking in all the material gleaned from the experience of those around me and from the books and articles of expert proponents on deep organic farming. Practically applying what I am theoretically learning is stimulating. I finished planting, transplanting and mulc

  So, maybe I have missed yet another fall, my favorite season, but I have not missed out on the opportunity to harvest fruit. Although I do love apple picking in the fall, with the combination of fall odors, the cool temperatures, the turning of the leaves, the apple cider and apple pie, I do also simply enjoy the activity of plucking fruit from a tree and letting it resound with a ker-plunk in my basket. For my 27th birthday, I had my fill of harvesting fruit, from passion fruit vines. Grenadilla is so sweet and full of minerals and fiber. It is a beautifully complex fruit that looks lovely as it grows and refreshes the body as it is consumed. Inside of the grenadilla: the seeds are even edible and have a delightful crunch to them. A view of the volcano Imbabura and the grenadilla harvest Grenadilla can be harvested twice a year, and depending on the quantity of the crop, can be harvested over a period of six weeks or so. I think we will have a lo

This week I employed an age-old technique called transplanting—taking a small clump of dirt, housing a seedling of a plant or tree, and transferring it to the ground or garden. It is an effective method of giving plants a head start when the climatic elements are unfavorable (e.g., starting hot-weather plants when it is still too cold outside to plant and transplanting when the temperature warms), ensuring that only the healthy and well-formed plants are planted in the garden, or nurturing tree seedlings until they are big enough in size to survive in an outdoor, uncontrolled setting. Generally, in the case of transplanting plant seedlings, one takes the plastic potting tray of individual cups filled with dirt and the seedling (or some method where the soil remains with the seedling), remove the seedling along with the dirt, and place it carefully into a hole prepared for the transplant. The roots sometimes take time to adjust and may go into “transplant shock;”