{"id":576,"date":"2021-05-25T21:26:36","date_gmt":"2021-05-25T21:26:36","guid":{"rendered":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-sp21-caleb-p\/?page_id=576"},"modified":"2021-05-26T22:11:30","modified_gmt":"2021-05-26T22:11:30","slug":"serendipitous-learning","status":"publish","type":"page","link":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-sp21-caleb-p\/serendipitous-learning\/","title":{"rendered":"Serendipitous Learning"},"content":{"rendered":"\n

This page is dedicated to the ‘behind the scenes’ work that took place throughout this project; there are so many conversations and small projects that were very influential, and so this page is an attempt to pay homage to the systems and people that have been great teachers through it all. <\/em><\/p>\n\n\n\n

Microgreens; a Side Hustle<\/h4>\n\n\n\n

In the past I have grown microgreens as a way to quickly produce a food that is highly nutritious and quite beautiful, while adding some diversity to our daily eating routines. Microgreens are small but that pack a lot of good <\/em>into their small bodies, and they are delicious! I am always blown away the first time that I try a new microgreen as they almost always taste exactly like the end product that that crop usually ends up being harvested for at maturity. For instance, sunflower microgreens taste exactly like eating a bag of shelled sunflower seeds and radish-micros are spicy and funky, just like a ripe, red radish. <\/p>\n\n\n\n

I started doing this while running a 20 member CSA to be an extra ‘add-on’ that members could buy at the box pick-up, bringing in a few extra dollars for me every week. They are rather easy to grow and can nearly be mass-produced within a small space. While seeds can be expensive, I was fortunate enough to have a friend that was willing to part with roughly 100lbs of various microgreen seeds such as sunflowers, mung beans, and peas. <\/p>\n\n\n\n

This season I decided to revamp the microgreen business, diving in head-first to growing large amounts of greens throughout this growing season. Knowing that I wouldn’t have CSA members buying up the greens that I produce this season, I went around to a few businesses in the Olympia area to see if they would be interesting in buying for their business. With a more than a few no’s, I did have some success with a small butcher that just opened up; Delmonico’s Heritage Butcher<\/em> is a butchery that sources more than 90% of their meat from within 30 miles of the Olympia area, and they have focused heavily on supporting other small\/local businesses. Not only does Delmonicos provide incredible meat products, they also offer hot and cold sandwiches that are incredibly delicious. Thinking that they could use the micros as greens in their sandwiches, the owner and I agreed to set up a trade system in which I would receive in-store credit for the greens that they use and\/or sell in their own shop. <\/p>\n\n\n\n

As I dive into this side hustle, trying to diversify the microgreens that I have to offer, I am learning more and more about how to most effectively grow the different types of seeds. Whether it be soaking the seeds before planting, toying with the depth that the seeds are planted, or knowing how and when to harvest, there is much learning that I will have through the tried and trued method of trial and error! <\/p>\n\n\n\n

If nothing else, I am happy have endless amounts of greens that I can share with my community as gifts and treats that add color, pizazz, and nutrition to our daily meals. <\/p>\n\n\n\n

  • \"\"
    Various Stages of Microgreen growth<\/figcaption><\/figure><\/li>
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    sparse peas<\/figcaption><\/figure><\/li>
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    happy microgreen sandwhich<\/figcaption><\/figure><\/li><\/ul>
    photos by Caleb P<\/figcaption><\/figure>\n\n\n\n

    Community Engagement – Personal Pros and Cons<\/h4>\n\n\n\n

    <\/p>\n\n\n\n

    Bio-dynamic Agri\/food-culture<\/h4>\n\n\n\n

    Evergreen Oyster Gardens<\/h4>\n\n\n\n

    The Evergreen shellfish-gardens had one point been used by students to regularly farm shellfish, but have since been abandoned for years with no student interest to keep them alive and tended; but this is all changing! Through loads of help and dedication from many students, faculty, staff, and alumni, the shellfish gardens have begun being revamped. Nearly a year ago (2020) I was fortunate enough to get to help with reseeding the oyster garden where we seeded nearly 2500 tiny oyster babies. <\/p>\n\n\n\n

    During week 7, with a continuation of my good-fortune, I got to join in on the first harvest and tasting of the very same oysters that we had seeded only a year prior!! I truly believe that oysters are an iconic, integral, and influential part of the Pacific Northwest culture and I feel so honored to have gotten to witness some of my peer\u2019s hard work turn into this incredible opportunity, an opportunity that holds so much importance and beauty. <\/p>\n\n\n\n