Then it was time to move into the fields and clear beds for planting. With practice clearing cover crop from previous weeks, we finished the task efficiently and the massive pile of plants we skimmed served as proof of our hard work.
With cleared beds, Abby gave us a lesson on the importance of healthy soil to grow healthy plants. She explained that making compost is like making a lasagna, except with food scraps, cover crops, straw, and horse manure. This combination of ingredients we would never eat becomes essential nutrient additive for all of the food we'll grow this season! Another benefit of composting? It keeps our food waste out of landfills where it decomposes to produce gases causing global warming. Instead, we compost the waste and its energy and nutrients are used to grow healthy plants. With all of our ingredients laid out, we then set to work building massive compost piles to use later in the season!
With our beds cleared and a pile of compost already heating up, we headed over to the circle bench for a public speaking workshop with Doron. He demonstrated how to pump ourselves up by making eye contact with our audience, straightening our posture, and speaking clearly to deliver a strong presence when speaking in front of groups. An even more powerful trick to getting pumped? Our own thoughts! We practiced noticing our levels of nervousness/confidence on a scale of one to ten, telling ourselves where we want to bring ourselves up to, and then delivering. With our goal in mind, we delivered our public speaking with increased confidence and stronger presence. We practiced with the basics like our name and ending a speech by thanking the audience. We dug in deeper by making short presentations on how to prepare our favorite sandwich utilizing all the elements of good public speaking we had just learned.
Then it was time for omelets! But first, we met the generous providers of the eggs for our dinner and learned a bit about the vitamin D within the egg yoke that can lift our moods and how the hens' diets affects the nutrients we get in our meals.
Our focus turned to vegetables as we chopped broccoli, beet greens, and freshly harvested chard. We sauteed the veggies until they were soft and whipped up some eggs before taking on the difficult challenge of perfecting the art of making omelets. With patience, our omelets were folded into egg and vegetable deliciousness and ready to be enjoyed. The day ended with thoughtful journal entries and full, satisfied bellies.