FALL CROP PRODUCTION

Catalog description

This skills-based course includes a study of fall sustainable crop production practices, including but not limited to vegetables, culinary and medicinal herbs, and cut flowers. Topics can include harvest methods, soil testing and amendment, marketing and economic viability, and various record keeping procedures, such as those needed for organic certification. Students will gain knowledge of crop production appropriate to the fall season in the Great Lakes bioregion. Course incorporates off-campus outdoor living classrooms and an opportunity for service learning.