Introduction to Sustainable Vegetable Production

This course is an experiential practicum in sustainable agriculture, and the first in a two-part sequence. It covers the basics of planning and implementing a sustainable vegetable farm, soil preparation, and companion planting. Students will engage in hands-on food production from seed to stand, focusing on soil fertility, seed germination, greenhouse production, propagation techniques, stand establishment (seed or transplants), and environmental modification.

Fall, Spring

033890