Friday, April 25, 2014

Organic garden

For the first unit in my 3rd STEM course,  Food,  I learned the science behind our food and how we grow our food. For our first action project, we created our own organic garden. our own gardens and choose 10 plants in which we think will grow best together. In order to do that we each had to pick a location to place our raised garden bed and collect soil from it. After collecting the soil we had to test it to see if the soil quality is good and if our soil our soil needed fertilizer. That was a fun experience for me because I like to take care of my garden, so it was interesting to see if I was doing a good job. I think my backyard  was a good place to plan another garden out, because in the past I have seen other plants grow successfully near that location. The only parts that I had trouble on were coming up with the dimensions for my garden and drawing it, because I’m not the best at math and drawing. I was proud at how I handled those obstacles though. I took my time with the drawing of the garden and I practiced my math until I knew for sure I understood  it.

I decided that I will plant my seeds in my own garden because since Chicago is a busy and a dirty city, I think it’s best for my seeds to be put in a place where I know they can get the best care.  I also chose that location because I think my backyard is in pretty good shape to handle 10 other plants. Those 10 plants and vegetables  include Rosemary, Sage, Cabbage, Lettuce, Carrots, Tomato, Celery, Beans, Cucumber, and Mint. I know that plants need 16 nutrients in order to survive, and I learned that the 3 most important ones are Nitrogen, Phosphorus, and Potassium.  I believe that my soil is of good  quality because I take pretty good care of my garden. While collecting my soil I discovered signs of life. There were worms moving around, and I also picked out tiny plants. I also observed the color of my soil. The color of my soil was a really dark brown, or almost black, and I know the darker the soil the better. In order to find that out I tested my soil for Nitrogen, Phosphorus, Potassium, and pH.  My garden will have the following dimensions: 8ft in length, 8ft in height, and 20 ft in width. 


The soil test gave me an idea of the kind of fertilizer I need in order for my seeds to flourish. I learned that my soil has a pH of 6.75, a sufficient amount of Phosphorus, an adequate amount of Potassium, and a sufficient amount of Nitrogen. I still need more nitrogen. This year Chicago had a harsh winter, which is probably why I need to replenish the soil with more nitrogen. A harsh winter may kill off plants. Therefore, plants won’t be available to contribute nitrogen to the soil.   one the factors that caused the soil to have the enough Nitrogen. In order for that to happen I would need to add 6 pounds of Cottonseed, which provides 6% of Nitrogen. Nitrogen is important for the soil because it is an essential part photosynthesis. Nitrogen also gives plants the strength to grow rapidly, and increase its seed production. If you don’t have the right amount of Nitrogen or none at all, the seeds planted there would not be able to grow.



RD. "Organic garden". Photography. 2014. Chicago ,Illinois
The 10 plants  that I decided to plant were the following: Rosemary, Carrot, Tomato, Lettuce , Garlic, Basil, Celery,Beans, Cucumber, and Cilantro. I would plant Rosemary right beside my carrots because the Rosemary cuttings can be used to to repel carrot flies. Tomatoes will be grown right next to the lettuce because lettuce can stay pretty small, and it will be able to grow better in the summer, when shaded by the growing tomato plant. Garlic will grow near the cucumbers and celery because it benefits them. I would also try to keep Basil close to tomatoes because it helps improve the growth and taste of tomatoes. Cilantro will also be a big help because it repels aphids, and spider mites. As a nitrogen fixer I plan to use beans because it adds nitrogen to the soil.

I think my plan will work out because I made sure that all the plants supported each other in some way.





Tuesday, April 22, 2014

Sweet but powerful


In the first unit of my humanities class, which is called Food for thought, the class learned about the process of agriculture and cultivation of many of the foods that we find useful today. For our first action project in this unit, we were assigned to pick one ingredient that our family uses for a dish and track what that ingredient went through in order for it to get to our plate.That includes its center of origin, what climate it can grow best in, and what that ingredient can be used for. The ingredient I chose was Basil. I chose Basil because it amazes me how one small herb can change so much about a dish. Since doing this project I have learned a lot about my family and how they incorporate Basil in what we eat.  I didn't notice how much Basil we actually use. I find it in salads, dressings,pastas, and even pizza.  

The County clerk. "Basil". Flicker. Yahoo!, 7, October , 2009.web. 18 April 2014.

Hi y’all my name is Ocimum basilicum, but people call me Basil for short.  People like to put me in their foods, and grow me in their gardens, but some people have other ideas about what to do with me. Some people use me for witch craft and I used to lay with mummies a while back. The witches are a bit odd if you ask me, and laying next to mummies could get quite boring. I’m considered the queen of herbs because I can be used for many things and because of how healthy I am. People use me in their gardens, as fresheners and the most popular place the kitchen (which also happens to be my favorite.) People say I give off a sweet taste, and that I represent love, but don’t mess with me. The Romans believed that I had the power to cure a dragon’s venomous bite.

I grow best in the warmer places, and the sun is my friend because I’m from the tropical world, so I’m fine when I’m grown in local gardens, but please keep me away from the cold. The other Mediterranean herbs are jealous that I can handle the wet/humid weather. I've been through a lot since getting to your plate. Like I said I’m from the tropical world, more specifically Central Africa and Southeast Asia.

I remember just having a chill day, when all of the sudden some man by the name of  Alexander the great picked me up to head to Greece. From there I was brought to England and India in the mid 15oos, and finally the United States in the mid 1600s. I was being cultivated in Egypt, France, Hungary, Morocco, Indonesia, and the U.S, which is how I probably got to your plate. I remember laying in a field with many other kind of herbs and the sun shining right at me, when I just feel a stretch pulling me away. All I remember next was being put into a bin with no light, and being thrown in the back of a truck.  The next thing I knew I was laying next to some other Mediterranean herbs in the fresh market. I felt the all too familiar feeling of once again being taken away . This time I wasn't scared because the other herbs were telling me how fun it is to finally be washed up and actually being used.  The lady took me along with some of my other fellow herbs. To my surprise some of them went by the window, and to be honest I was quite jealous that they were able to be with the sun, but I was excited to be used as an ingredient.   I’m one of the most famous herbs used in the kitchen. Just add me to give an extra kick  to your dish.  I can be used for salads, dressings pastas, and even pizza. But I can’t forget my favorite...Pesto Pasta. I love being mixed with those Italian herbs, or maybe its just  my sweet, yet powerful taste that makes the dish deliciously known.  


Food tree. RD. Photography. 2014 . Chicago Illinois 

Citations:
"Basil – The King of Herbs." Basil – The King of Herbs. N.p., n.d. Web. 17 Apr. 2014.

"Basil (sweet Basil) Ocimum Basilicum "Sweet Basil" Ocimum Minimum "Bush Basil"" Information on the Herb Basil. N.p., n.d. Web. 17 Apr. 2014.

"Basil." Wikipedia. Wikimedia Foundation, 21 Apr. 2014. Web. 21 Apr. 2014