Day 2-Land

The day begins with journaling and a farm nature walk. Along the way, campers encounter evidence or indicators that animals use and call the farm home. Today is about understanding the importance of open space, natural resources and waste management.  

Americans throw away approximately 250 million tons of trash/year. That is 500,000,000,000 pounds of garbage! Yikes! How we dispose of our waste or garbage has an impact on our land. Campers learn to differentiate between trash, recycling and compost and continue weighing and charting their own camp waste. Worm composting or vermicomposting is an easy way to reduce some of our waste bound for a landfill and everyone is excited to build their personal worm bin to take home.

UC HAREC began hosting 4-H Sustainable You! Summer Camp in 2014. Since then, the education staff has trained other UC Research and Extension Center (RECS) staff to deliver this curriculum created by Dr. Roslyn Brain of Utah State University. Similar Sustainable You! Summer camps are in progress at Desert REC in Imperial County and Hopeland REC in Mendocino County.  

Sustainable You! interactive activities are based around the five major areas of sustainability: land, air, water, food, energy and aim to develop an appreciation and respect for our natural environment. Each day, campers learn simple actions they can implement to lessen their impact on the environment. And while these are serious topics, it's summer….so it's all about having fun while learning.

The City of Ventura is again our partner. Their collaboration helps us deliver this amazing program.

2019 Sustainable You! Summer Camp Staff:
Kelsey Hammond, Environmental Specialist, City of Ventura
Alli Rowe, Education Specialist, UC Cooperative Extension-Ventura County
Ben Zeko, Jr. leader, Student-Foothill Technology High School 
Gwyn Vanoni, Education Specialist, UC HAREC
Annabel Faris, Program Coordinator, UC HAREC
Susana Bruzzone-Miller, YFC Program Manager, UC HAREC

We are excited to welcome our 31 campers that include, for the first time, youth from Boys & Girls Clubs of Santa Paula, Piru and Fillmore. 

Day 1: Air

Why is clean air important?
What pollutes our air?
How can you improve the air you breathe?.....all good questions our campers pondered today. But first day camp tradition calls for getting acquainted with each other while tie dying camp shirts.

 

The term climate smart agriculture is a term from the United Nations Food and Agriculture Organization that refers to the management of agricultural systems to develop resiliency to climate change with a nutrient rich top soil. Alli Rowe is a new Community Education Specialist working with UCCE in Ventura County to help segue the adoption of climate smart agriculture practices. Climate smart practices include water efficiency upgrades, building healthy soils and manure management. Community Education Specialist is a new role in joint-partnership with UC Agriculture Natural Resources and the California Department of Food and Agriculture. Alli went to undergrad school at Colorado College where she studied biology, later she earned a Masters in Environmental Science and Management at Bren School UCSB. Alli's educational background gives her the requisite qualifications for the climate smart programs.

Alli explained that the State Water and Efficiency Sweep is one of the programs she works on that is focused on irrigation upgrades, pump retrofits as well as any practice that reduces water and energy use. This is important to avocado growers along with almost any kind of tree grower who might have access to a pump and can manage irrigation networks. She also runs the Healthy Soils program which is focused on any practice that helps sequester carbon in the soil to reduce greenhouse gases. The soil demands are different with each system which creates complex needs with each grant project. Alli explained, “I kind of act as a communication bridge between scientific advisors and the farmers or ranchers”. Alli does the grant writing for these programs as well as helps farmers implement new practices acting as a helpful intermediary. A 32-acre plot that will be transitioned from row crops to avocado crops is one noteworthy grant project Alli discussed. The problem is the soil was heavily tilled by previous owners which stripped it of carbon rich nutrients. Alli explained, “the research component is looking at different cover crop mixes with each season to build up organic matter”. In this project reducing the disturbance of soil and reintroducing organic matter are the key factors to restoring the soil to grow avocado crops.

Alli will also be a guest educator explaining climate smart agriculture at HAREC and she will help deliver the 4-H Sustainable Youth Summer Camp 2019 in June.

Cooking is one of my greatest joys. So, when Master Gardener lead, Susan Carter asked me to teach a Cooking with Herbs class for fellow gardeners last year, I jumped at the chance. I was even more thrilled to be invited back for a command performance.

A previous MG continuing education focused on how to grow herbs. This class was all about prepping and storing fresh herbs, methods for drying herbs, when to use fresh vs dry herbs and cooking demo of easy recipes. By far the best part of the April 17 two-hour class, was tasting. Participants learned how to make and sampled herb and fruit infused waters, cilantro pesto, basil vinaigrette, lemon-thyme tea bread and three herb green bean salad. Over 30 VC Master Gardeners participated.

Green Bean & Herb Salad
Serves: 6

2 lbs. fresh green beans, cut into 2-inch pieces
2 Tbsp. each fresh lemon juice and Dijon mustard
3 Tbsp. extra virgin olive oil
¼ cup each chopped fresh basil, chives, cilantro
1 cup sliced red onion or shallot thinly sliced
¾ cup walnuts, chopped
½ cup feta cheese, crumbles
Salt and pepper to taste

Directions:

1. Rinse vegetables and herbs with cold water
2. Bring large sauce pan of lightly salted water to boil. Drop green beans into water and cook until bright green and slightly softened—about 2 minutes. Drain and plunge into cold water to cool. Drain and pat dry.
3. In a small bowl whisk together lemon, mustard, oil to make dressing.
4. In a large bowl, combine green beans, herbs, onion. Season with salt and pepper to taste. Add lemon dressing and toss well. Before serving add feta cheese and walnuts.

Source: Sunset Magazine. Adapted from a recipe featured in January 2014