MUM agriculture project produces tons of vegetables and melons
by Jim Karpen

The Review, Vol. 20, #1    Translate This Article
Fairfield, Iowa, United States
11 September 2004

The University's project to be self-sufficient in food production was a growing success this summer, producing many tons of vegetables and providing most of the vegetables served in Annapurna Dining Hall.

The operation involved nine staff members plus occasional students and volunteers, all working hard in the seven-acre garden near Maharishi Vedic City, the two small greenhouses on campus, and the half-acre plot near the tennis courts.

The operation will continue through the winter in a new one-acre greenhouse near Maharishi Vedic City. The greenhouse frame has been erected and will be covered in plastic in the coming weeks.

In addition, tree seedlings are now growing in a fenced area near the campus greenhouses and will be the beginnings of an orchard.

All of the produce is organic, and includes broccoli, tomatoes, cantaloupe, watermelons, yellow beans, green beans, carrots, zucchini, yellow squash, parsley, basil, collard, chard, kale, varieties of lettuce, cabbage, cucumbers, and many others.

In addition to providing food for the dining hall, the produce was made available to faculty and staff and was sold three nights a week after evening program outside the Golden Domes.

The gardening team uses state-of-the-art organic methods, including plastic mulch—strips of plastic that cover the rows to reduce evaporation, control weeds, maintain an even soil temperature, prevent erosion, and keep the plants clean.

Water is supplied via 'drip lines'—thin, flat hoses with holes that lie in the rows.

Seedlings are grown in celled trays and then transplanted into the gardens.

Copyright 2004, Maharishi University of Management

http://www.mum.edu/TheReview/#6

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