A dedicated group of students at Kentucky State University recently wrapped up their urban agriculture project under the guidance of Dr. Nzaramyimana Theoneste. This transformative initiative focused on cultivating fresh produce and aimed to address food accessibility in areas that desperately need it.
Over three months, four graduate students and three undergraduate students immersed themselves in hands-on research at the Dr. Harold R. Benson Research Farm and the KSU West Farm. Together, they planted, nurtured, and harvested 15 different species of fruits and vegetables, showcasing the power of urban farming in local food systems.
The project began with meticulous land preparation. Utilizing techniques like plastic mulching, the team laid plastic sheets over the soil to suppress weeds, conserve moisture, and maintain optimal soil temperature. This approach protected their crops from pests and created a conducive environment for growth. Complemented by a drip irrigation system, the students ensured that their water usage was efficient.
A significant aspect of their project involved starting seedlings in a greenhouse. This controlled environment allowed the students to fine-tune factors such as temperature, humidity, and light, resulting in robust plants that transitioned smoothly to the fields upon transplanting. As the project progressed, yellow summer squash, zucchini, and pickling cucumbers emerged as the star performers, yielding bountiful harvests within a short time frame.
Project Obstacles
However, the journey was challenging. As the students tended to their crops, they recognized the importance of precise harvesting methods to ensure quality. They discovered that harvesting squash and zucchini at a length of 6-8 inches resulted in superior flavor and texture while delaying harvest could lead to overly watery and less palatable produce.
During the project, the team faced Phytophthora blight, a fungal disease that threatened their crops. Analysis revealed that the disease stemmed from overwatering, highlighting the delicate balance needed in agricultural practices.
Land management proved another hurdle, with weed growth and aggressive watermelon plants competing for resources. The students quickly learned that frequent weeding was essential to ensure their collard greens and zucchini were not overshadowed. They proposed solutions such as periodic pruning and trellising for the watermelon plants strategies to maintain harmony among the crops.
Despite these hurdles, the results were remarkable. The urban agriculture project culminated in a stunning yield of 7,127 pounds of fresh produce, which the students donated to local shelters, faculty, staff, and fellow students.
