You aerate then throw the compost on at about 1/4 inch or so. Generally you would do this in the spring or fall when the lawn is not stressed. Not in the summer. I have had mixed luck using the free stuff from the municipal compost facility. When I lived in teh Albany area, the town I lived in had compost that was finely ground and pretty well decomposed. Here in teh Syracuse area, our free compost is basically mulch and crummy mulch at that. Lots of garabage in it. You might explore what you can get for free before deciding to buy it in bulk from a garden center.

and here is a quite interesting and complementary piece: [Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index] Cultivating diversity underground for better yields above - http://www.newfarm.org/depts/NFfield_trials/0903/daviddouds.shtml * To: lfl@intrex.net * Subject: Cultivating diversity underground for better yields above - http://www.newfarm.org/depts/NFfield_trials/0903/daviddouds.shtml * From: "Lawrence F. London, Jr." * Date: Mon, 12 Apr 2004 23:24:01 -0700 * Delivered-to: lfl@intrex.net * Organization: http://market-farming.com -- Venaura Farm * User-agent: Mozilla/5.0 (Windows; U; Windows NT 5.0; en-US; rv:1.5) Gecko/20031007 http://www.newfarm.org/depts/NFfield_trials/0903/daviddouds.shtml Cultivating diversity underground for better yields above Research at The Rodale Institute® demonstrates how sustainable farming practices can boost yields by nurturing beneficial soil fungi. By Laura Sayre About this series: As some of you may know, The Rodale Institute®, which publishes The New Farm®, is home to the longest running field trials in the country comparing organic and conventional systems of farming called The Rodale Institute Farming Systems Trial® (FST). The data from that 23 years of research is a real treasure trove of insight into the economic, ecological and agronomic benefits of organic farming. In addition to this long-running Farming Systems Trial, we have a variety of other research in progress at The Institute. David Douds, as youll read in this story, has been studying soil fungi here at The Institutes research farm for 15 years. Were engaged in no-till research, weed research, compost tea research, composting research, water quality research, and much more. Until now, much of the light were generating here on our research farm has been hidden under the proverbial barrel, but were taking off the barrel and busting it up for firewood. Were going let the light of the amazing research being done here shine on farmers, consumers and environmental activities. Over the next year well be running a series of stories, about one a month, on the significance of our research ... and its practical applications. That includes a few stories on equipment constructiona front-mounted roller for no-till, and a compost turner converted from a junked 18-wheeler. So sit tight, and be prepared to be amazed, starting with David Douds discoveries about how you can increase vegetable yields by 50 percent using homemade fungal inoculants. Enjoy, Chris Hill Executive Editor p.s. Interested in hearing more about how you can take part in the mycorrhizae revolution? Click here and let us know. Send your name, phone number and e-mail address with your note so we can follow-up with you. "Overall, Douds work suggests that a small amount of mixed MF inoculant can be substituted for a large amount of fertilizer--with no loss of yield, greatly reduced environmental impact, and lower production costs." Home-grown mycorrhizal inoculum can be produced at a fraction of the cost of purchasing commercial mixes. "I've done some preliminary calculations," says Douds. "The on-farm system produces 100 million propagules for approximately $50, not counting the cost of the farmer's labor, which is fairly minimal. To purchase 100 million propagules as listed on the bag of some commercial mixes would cost anywhere from $8,000 to $40,000." FACT SHEET: Mycorrhizae Above: USDA soil microbiologist David Douds with a carrot root-mycorrhizal fungi culture. Under the leadership of Dr. Douds, field trials have shown yield gains of as much as 50% in the presence of healthy mycorrhizae populations. Now Douds is developing a practical, low-cost method for on-farm production of mycorrhizal soil innoculant, promising higher yields with lower nutrient inputs. (Photo by Peggy Greb, courtesy of the Agricultural Research Service Photo Unit.) September 29, 2003: You've read the amazing facts and figures: one teaspoon of healthy topsoil can contain millions of individual microorganisms, all playing a part in the functioning of the soil ecosystem. But how much do you really know about the action of those diverse species and how to maximize their presence in your own fields? Ongoing research at The Rodale Institute® sheds light on one important component of the soil community--mycorrhizal fungi--and its impact on agricultural production. Under the leadership of Dr. David Douds, a soil microbiologist with the USDA's Agricultural Research Service, field trials have shown yield gains of as much as 50% in the presence of healthy mycorrhizae populations. Now Douds is developing a practical, low-cost method for on-farm production of mycorrhizal soil inoculant, promising higher yields with lower nutrient inputs. A mycorrhizal primer Mycorrhizae are soil-dwelling fungi that live in and around the roots of plants ('myco-rrhizae' means 'fungus-root'). The fungi and the plants form mutually beneficial associations in which the fungi receive carbohydrates from the plants and the plants receive nutrients and other benefits from the fungi. Since the first mycorrhizae species were described by a German botanist in the 1880s, researchers have discovered that approximately 80% of all land plants form mycorrhizal associations. The relationship is so widespread, in fact, that it is sometimes referred to as 'the Universal Symbiosis,' and is believed to have played a key role in the evolutionary transition from aquatic to terrestrial plant forms. Today, scientists divide mycorrhizae into two major types: endomycorrhizae, which penetrate and colonize plant roots, and ectomycorrhizae, which form sheaths around plant roots. Whereas ectomycorrhizal relationships tend to be highly specialized--with some 6000 fungal species worldwide associated with tree species of the oak, beech, and pine families, among others--endomycorrhizal associations are more generalized as well as more widespread, with fewer than 150 fungal species opportunistically colonizing the roots of the vast majority of terrestrial plant families. Ectomycorrhizal inoculants are already widely used in commercial forestry, but the possibility of developing endomycorrhizal inoculants for production agriculture is a more recent idea. "These are beneficial soil fungi that colonize the roots of plants and help them take up phosphorus" and other immobile soil nutrients, such as zinc and copper, Douds explains. "The fungus colonizes the root and it also grows out into the soil; the part of the fungus that's in the soil acts as an extension of the root system, to explore a greater volume of soil and take up nutrients and bring them back into the root." In addition to facilitating nutrient uptake, some mycorrhizae secrete a gluey substance, called glomalin, which helps develop soil structure and soil aggregation; others may help plants fight disease. Yet because endomycorrhizae are 'obligate symbionts'--they must have living plant roots to colonize in order to complete their life cycle--their numbers will decline under conventional agricultural monocultures, which have living crop covers fewer months of the year than organic rotations. The drop in yields typically seen after the first year of cultivation on virgin prairie or forest soils is probably attributable in part to the loss of native mycorrhizae, Douds says. Fifteen years of research prove benefits of fungi Douds has been conducting research in collaboration with The Rodale Institute since 1989, his first year at the Agricultural Research Service's Eastern Regional Research Center in Wyndmoor, on the outskirts of Philadelphia. "Some employees of The Institute farm came down to our research center as part of a kind of an interagency show-and-tell about research programs and facilities and what all we could do to help each other," Douds recalls. "Rhonda Janke"--The Institute's research agronomist at the time--"gave a presentation about The Rodale Institute Farming Systems Trial," a side-by-side comparison of organic and conventional production systems. Douds recognized it as a great opportunity to study endomycorrhizal associations. "Later that year I started sampling, and right off learned that [the soils under] the conventional farming systems had fewer mycorrhizal fungi than the soils under the low-input farming systems. So right away we all got excited and we branched out from there." Since that first season, Douds' work at The Rodale Institutes 333-acre experimental farm has progressed in three overlapping phases: In the first phase, from 1989 to 1995, Douds and his team surveyed native mycorrhizal fungi (MF) populations at Rodale and examined the impact of different agricultural practices--including tillage regimes, crop rotations, and soil amendments--on those populations. The second phase, which is still ongoing, looks at the utilization of MF by crop plants, comparing yields in the presence and absence of different MF species. The third phase seeks to apply those findings by devising a simple, on-farm MF inoculum production system, so that farmers can harness the benefits of endomycorrhizae without spending lots of money on commercial mixes. (Commercial products already on the market include Bio/Organics Endomycorrhizal Inoculant [$79.95 for 3 lbs, labeled to treat 500 plants], Plant Success Mycorrhizae Tablets [$19.95 for 100 tablets, labeled to treat 50 plants up to 1 ft tall], and Earthroots VAM Fungi by First Fruits LLC [$15 for 3 lbs, labeled to treat 200 seedlings].) On-farm production of mycorrhizal inoculant in test enclosures at The Rodale Institutes farm. Douds chose bahiagrass as a host plant "because it's a tropical grass and the first frost will kill the shoot growth"--so it won't escape to become a new local weed and won't harbor any pests or pathogens that might affect either resident crops or northern native grasses. Agronomic practices that boostor depress mycorrhizal levels Although the first phase of Douds's research found larger and more diverse MF populations in organically-managed soils than in conventionally-managed ones, it also revealed how specific agronomic practices can boost or depress MF levels. "Over-wintering cover crops. . . are very beneficial to mycorrhizal fungi," Douds notes, whereas "tillage disrupts the mycorrhizal fungi in the soil and serves to decrease the initial colonization of the plants." Based on these findings, Douds emphasizes that all farmers, organic or conventional, can take steps to nurture the MF already present in their fields: reduce tillage, he says, use fungicides sparingly, and--most important--maximize cover cropping. "Over-wintering cover crops give the MF a host plant to colonize when there's no cash crop growing on the soil," Douds explains. In the coldest part of the year the MF go dormant, but during warm spells in early spring and late fall, the MF will try to grow, and can exhaust their reserves if they find no plant hosts. "During these periods. . . the fungus is still respiring, it's still burning up its carbohydrate storage in the spores, it's burning up the lipids that were stored," leaving it "less viable when the time comes finally for the crop plant to be present." A cover crop or even just a weedy fallow will maintain healthy MF populations, which can then benefit the cash crop coming on to the field. Crop rotations are another factor to consider, since a handful of crop species belong to plant families that do not form mycorrhizal associations (said to be 'non-mycotrophic'), including the Brassicaceae (rape, broccoli, cabbage, turnips, etc), the Chenopodiaceae (beets, spinach), and the Polygonaceae (buckwheat). Not only will these crops not benefit from the presence of MF, but MF levels in the soil will be depressed after these crops are grown, potentially showing an effect on any mycotrophic crops which follow. Potatoes and peppers inoculated with mycorrhizae get yield boosts of up to 50 percent! In the second phase of his research, looking at the impact of MF on crop yields, Douds began inoculating plants in the greenhouse and then tracking their performance in the field. "We had some plants that were inoculated with a control mix with no inoculum, another one inoculated with a mix of mycorrhizal fungi, and another inoculated with just one species commonly present in commercial inoculum," Douds explains. "We transplanted them into the Compost Utilization Trial,"--another ongoing experiment at The Rodale Institute--"and we found over the course of the 3-year experiment that the mixture of mycorrhizal fungi increased the yield of marketable-sized peppers up to a maximum of 34% over the control. Last year we tried inoculating potatoes, and we got up to a 50% increase over the controls." David Douds and a research intern dig potatoes in this season's mycorrhizal test plot at the Rodale Experimental Farm. In last year's trials, potatoes grown with mycorrhizal fungi showed yield increases of as much as 50%. Other crops known to respond dramatically to mycorrhizal colonization include citrus, onion, and strawberries. This year they are repeating the potato trial, measuring yields under four different treatments: one with no added MF; one with a commercially available MF; one with a mixed MF inoculant grown in a leaf compost and vermiculite medium; and one with a mixed MF inoculant grown in a dairy manure compost and vermiculite medium. Overall, this work suggests that a small amount of mixed MF inoculant can be substituted for a large amount of fertilizer--with no loss of yield, greatly reduced environmental impact, and lower production costs. One unexpected finding of Douds' work at Rodale "is that mycorrhizae can be used to increase the yield of crops even in soils that are very high in phosphorous." Some of the soils at the Rodale Farm which have been heavily composted, Douds notes, "have available P in excess of 300 parts/million"--well above the level at which mycorrhizal responses are typically seen, around 20-50 ppm available P. "The generalization would be that P as high as 300 would be a situation in which the plant can take up all the P that it needs by itself without relying on the mycorrhizal fungi." Douds believes that at high nutrient levels, some of the other benefits of MF--enhanced disease resistance, improved soil aggregation and better water relations--could be showing an effect. Build your own on-farm inoculum production system The third phase of Douds' research at Rodale Farm focuses on developing an inexpensive, practicable system for on-farm production of mycorrhizae inoculant. As obligate symbionts, endomycorrhizae have so far resisted attempts to create what scientists call axenic (or isolated, single-species) cultures--they can only be grown in the presence of a host plant. Douds' system works within this constraint, using bahiagrass (Paspalum notatum), a tropical grass native to the southeastern US, as a host. A myccorhizae factory: The basic procedure is for the farmer to construct a simple enclosure out of landscape fabric, fill it with a mixture of compost and vermiculite, and then transplant pre-colonized bahiagrass seedlings into the mixture. Over the course of the growing season the bahiagrass spreads within the enclosure and the mycorrhizal fungi spread and reproduce along with it. When the grass dies back in the winter, the farmer is left with a concentrated mycorrhizal inoculant that can be incorporated into his or her potting mix when starting seedlings in the greenhouse the following spring. The basic procedure is for the farmer to construct a simple enclosure out of landscape fabric (75 cm square and 20 cm high), fill it with a mixture of compost and vermiculite, and then transplant pre-colonized bahiagrass seedlings into the mixture. Over the course of the growing season the bahiagrass spreads within the enclosure and the mycorrhizal fungi spread and reproduce along with it. When the grass dies back in the winter, the farmer is left with a concentrated mycorrhizal inoculant that can be incorporated into his or her potting mix when starting seedlings in the greenhouse the following spring. This year, Douds gave inoculated bahiagrass seedlings and other materials to a few Pennsylvania farmers to see how the method fares in the real-life conditions of farming. Meanwhile, Douds has 12 soil enclosures growing at the Rodale Farm in an experimental grid designed to identify optimum growth media. Douds chose three different kinds of compost--yard-clippings compost, controlled microbial compost, and dairy manure-leaf compost--and then diluted each kind with vermiculite at four different ratios, ranging from 1 part compost:2 parts vermiculite, down to 1 part compost:49 parts vermiculite. Each soil enclosure, finally, has nine separate sections, three with no inoculant and three each with two different mixtures of MF. At the end of the season, says Douds, "we'll sample the mixtures from within each enclosure, quantify the inoculum production, and then hopefully develop a prediction formula, where the optimum ratio [of compost to vermiculite] is a function" of the nutrient analysis and other properties of the compost. All the farmer will need to do, then, is get the nutrient analysis of his or her compost, plug it in to the formula, and find the optimal ratio of compost to vermiculite to use for his or her farm. "On-farm methods have several advantages over commercial inoculants," Douds explains. In the first place, whereas commercial formulae typically only contain a single MF species (frequently Glomus intraradices), Douds' method yields a diverse inoculum containing many MF species. This is crucial because MF show significant 'functional diversity'--"some are good at holding the soil together, some are good at gathering nutrients," others help fight disease. A second, related advantage is that by mixing in some soil from a nearby woodland, prairie, or hedgerow, the farmer can use Douds's system "to produce the native or indigenous strains of mycorrhizal fungi. . . the ones that are already adapted to his [or her] particular soil conditions." This could be especially important on problem soils, such as those with high aluminum, say, or high or low pH, where commercially-produced fungi may not survive. Growing fungi in real life: David Douds with one of his on-farm mycorrhizal fungi production systems at Shenk's Berry Farm in Lititz, PA. John Shenk, the cooperating farmer, grows 5 acres of strawberries, 3 acres of raspberries, and 10 acres of mixed vegetables in a low-input system, selling on-farm and at the Clark Park Farmers Market in Philadelphia. "We try to farm thoughtfully," says Shenk. "And do lots of reading and research to keep improving our farming methods." Next season, Shenk will incorporate the soil from the enclosure into his greenhouse potting mix. Last but not least, home-grown mycorrhizal inoculum can be produced at a fraction of the cost of purchasing commercial mixes. "I've done some preliminary calculations," says Douds. "The on-farm system produces 100 million propagules [in a single enclosure] for approximately $50, not counting the cost of the farmer's labor, which is fairly minimal. To purchase 100 million propagules as listed on the bag of some commercial mixes would cost anywhere from $8,000 to $40,000." Commercial inoculants are sold in a peat- or vermiculite-based medium, so purchasers have to buy (and pay to have shipped) a large volume of material to get a small number of viable MF propagules--another reason it makes more sense to grow your own. At the moment, Douds' system (like commercial MF inoculant) is suitable for two types of farms: vegetable growers on any scale who produce their own seedlings and can mix the inoculum into their potting mix; and smaller, labor-intensive farms or urban gardens where "the inoculum can be incorporated by hand, directly into the planting furrow or planting hole." Farmers growing field crops on a large scale can only take advantage of MF inoculants if they want to try them out in a relatively small area. "Delivery of MF inoculum to the field is a problem," acknowledges Douds. "Commercial companies are working on this for their particular inocula." He smiles. We can only hope that he will be too. OPX e-letters to the e-editors news & research columnists gleanings 1000 stories talking shop certification the pig page this farm life newsletters mid-atlantic marketing new farm japan FARM LOCATOR PRESS ROOM Farmers: Is organic certification worth it? 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top caty, I assume that this is just a rough draft, waiting for a bit of editing (punctuation, spelling, etc.). It's SOOOO difficult to edit your own material, I know! I'd leave out the part about the mycorrhizae as most of your readers will find it difficult to locate. The mention of mycorrhizae without explaining what it is might cause undue confusion. And I ASSURE you that successful air layering and container growing can be done without the inoculation of the fungal spores. I'd also leave out the part about scraping the bark, as that introduces a technique not required (and will not be understood) by the novice practitioner. Making slices that are clean and not too deep will be challenging enough. Speaking of clean, I think that you should cite a few basic sanitation steps. I see no mention of the types of tools you should use, either. What about the primary reason that indoor plant growers practice air layering? (To reduce the size of a towering house plant!) [Perhaps this article is directed towards landscape plants, however.] I also think that the article would not be complete without a good list of plants that are amenable to air layering. A warning of the best time of year to begin the process would be a good idea, too. All of this is just my measly opinion! Good luck with the article; I think you've made a good start!

I'm feeling pretty good right now as we are just finishing up the minor upgrades of a kitchen we did 20 years ago. Our house is an urban, 1916, primarily prairie style in an upscale neighborhood. My goal all along has been "timeless", and I think I have achieved it. Twenty years ago we put an addition off the back of our then-small kitchen, and we added a first floor powder room. Despite the fact that we (now) have a lovely vintage home, when we moved in our kitchen had dropped acoustic ceiling with brown grids, one major appliance in each of the "Current" colors--bronze, avocado and gold, cabinets that were so cheap the shelves sagged when used, one cabinet that wasn't even attached to the wall, and cheap vinyl flooring. When we put the addition on 20 years ago, we could afford the work to have the addition added, but we couldn't afford to have a contractor do the inside. So, we hired floorers to install thin board maple floors (as are found in many houses in our area), a plumber to do some of the major work, and a cabinet maker to make some replica cabinets for us and to hang the cabinetry. Everything else we did ourselves. We started out doing all of the demo before the addition was put on. The kitchen was sooooo awful that I really enjoyed using that sledge hammer. The change in layout also entailed moving the stairs to the basement, so to cook we spent three months literally swinging down between the rafters to access the fridge and old stove that we'd moved to the basement to be used as a kitchen along with the laundry tub. Because of layout and lot constraints, we ended up with a long and narrow--10' by 30'--kitchen with an eating area at the end furthest from the dining room. I found a kitchen full of 1920s cabinets with the inset drawers and original glass knobs and exterior ball top hinges that were being ripped out from a very large old home whose kitchen was being modernized. $500 for the entire kitchen full of birch cabinets, and there were a lot of cabinets. I designed the kitchen around the various pieces of cabinetry and hired a cabinetmaker to make some additional pieces. I stripped all of the original cabinets of their light gold glaze painted finish and stained both them and the new matching ones a honey color meant to mimic the color those old varnished cabinets so often take on. I also found vintage lights to hang over my sink and down the middle of the room. As a concession to need, we installed a lighted ceiling fan over the kitchen table. Counters were do-it-yourself tiled. 4" squares with contrasting full bullnose edging. Backsplash was white subway which, believe it or not, was not easy to find 20 years ago. I think we got it right because, several years after the kitchen was completed, an out-of-town guest who owned a similar vintage house came in and told me she so regretted doing her kitchen in the all white look that shouted 1980s, whereas mine just felt as though ti belonged. Now fast forward 20 years. Some things about the kitchen are looking a bit tired and need a refresh, but the basics are still very good. I wanted new counters because they'd chipped in places. The old Jenn-air downdraft (top of the line and the latest thing when we did the kitchen) was old and tired. We just finished our minor upgrades (other than still waiting to get the floors refinished), and in my eye the kitchen still fits in perfectly with our old house. We have no island and never did. The workhorse counters are unoiled, matte, charcoal soapstone. The opposite wall, which is more a buffet-type serving or pastry area, is Carrera counters. I found a replacement for the white, cast iron drop in sink with a drainboard that we'd originally installed and had cabinetry built for. So, we put that in despite the fact that everyone uses undermount sinks today. We replaced the old Jenn-air downdraft with a classic open burner SS Wolf we found on closeout as a new model was coming in. It has a 10" riser on the back which tends to mimic those old ranges with high backs. We did need to install a hood for ventilation (and modern codes) and went with a very flattened chimney style Zephyr so as to minimize the visual effect. Even though we hadn't planned to, we needed to replace all of our backsplash. For this I put in a creamy, crazed subway tile with grout that matches. Now our only thought is what to do with some of the appliances that we will slowly replace. When we did the addition remodel we'd gone with white because that color was appropriate to the era of our kitchen, and stainless wasn't yet a thing. As appliances needed replacing, we stuck with white because I hate (or thought I did) stainless. But, something funny has happened now that we have the new stainless range and the new countertops. Our old white appliances now visually seem to be out of place. Perhaps it is because we no longer have the tile countertops edged in white. Despite the fact that I thought I really didn't like stainless, I am now considering putting in stainless as we need to replace other appliances. Or, perhaps keeping a white fridge, getting a dishwasher whose front I could panel and putting in a replacement wall oven/ micro combo in stainless. After having been though this, and having lived with my kitchen for 20 years, my advice to owners of older houses is to shy away from the latest trendy kitchen. Instead install something that is not a true period replica but something that includes modern features and is period appropriate to the era of your house. You'll be able to happily live with it for as long as you live in the house (we've been here 30 years and have no current intentions of moving) and to just do some minor upgrades as necessary without having to face the expense and mess of a major remodel every time the trends change.