It has been such a long time since we had the wonderful opportunity to distribute greater knowledge to the World. During our downtime, we did a great many things, for many people, and at some point, we may gather our thoughts to tell our full stories.
Good news! All those gardens we once built were still thriving, many years later. Underneath many thickets of brush, elderberry bushes, wild mustard, and thistle, were our O.G. Blackberry, Blueberry, Mint, Asparagus, Raspberry, Flowering Kale, and Espilar Tree. Re-build on this little horticultural experiment should take a season or two, so please do bear with us during this process.
This is where we welcome you to an entire Culinary Old School World lost in History! When the Farmers meets the Chef, or when the Chef meets the Farmers, we have all that covered in our research now. We are reviving the fact that Chefs should learn to grow their own produce, getting them even closer to their own specifically chosen ingredients than ever before. In 2012 we produced almost 400 lbs. of pumpkins, from one pumpkin we simply threw out into the X-garden the fall before. In 2015 we produced over 600 lbs. of Tomatillos that were locally produced our solid Salsa Verde recipe. That was done in very limited space, less than .60 acres, in a neighborhood. We now collaborate with So-Bro, Easy_E, and Mt. Healthy Campuses, and continuing expansion to Campus-“C”.
Our research into greenhouse designs and sunlight re-fraction (reflective bubble wrap used to ship candy, paint and other materials susceptible to temperature, easy and cheap if not free in most cases) to increase the growth rates has increased year-round without full greenhouse protection. March to March growth rates with root veggies has been accomplished at the Main X-Campus. We are expanding our experimentation to different soils, harsher environments such as sand and weak or younger soils. Our goals have expanded.