Cultivating Ramps in the Forest Garden: Edible Landscapes & Community-Scale Agroforestry

Spring is happening and the some of the earliest characters are appearing once again. Ramps (also known as wild leeks) are emerging, and I’ve been checking in to see how the population has grown.

We’re in the process of creating a new mushroom laying yard, which will be much more extensive than any we have done before. This year we’re expanding our Lion’s Mane and shiitake cultivation, and trialing golden oysters for the first time. We’re using sugar maple logs and trying different methods of configuring / stacking the logs. We plan on adding more each year so that there’s a more consistent supply of mushrooms.

The forest garden is entering its 8th growing season and there’s a lot of work to do. We’re moving compost and mulch, taking cuttings / propagating, transplanting, etc. The greenhouse is full of seedlings and cuttings. Our orders from various nurseries are coming in and we’re planting things as soon as possible. Lots of plants going in this year.

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The Goat Rock Forest Garden project began in 2016. It’s a few acres in the middle of a ~200 acre educational farm/school/camp in the high peaks region of the Adirondacks, upstate New York (zone 4a). We experience very long and cold winters, which is our main challenge / constraint at this site. People of all ages and backgrounds share this space, so I’m seizing this opportunity to create a proper demonstration / educational space that teaches the ideas of permaculture, agroecology, regenerative ag, sustainable food production, etc.

We have lots of different edible perennial plants. The canopy layer consists of many varieties of apples, pears, plums, apricots, cherries, buartnuts, walnuts, chestnuts, black locust, oaks, serviceberries, and native support trees like aspens, various conifers, etc. The shrub layer consists of many varieties of blueberries, currants, raspberries, haskaps, seaberry, elderberry, hazelnuts, various native plants, and more. Groundcover consists of things like strawberries, comfrey, lowbush blueberries and cranberries, various herbs like mint, oregano, thyme, and lots more.

The purpose of this project is to establish a low-maintenance food production system that engages the community in sustainable & ethical land management. It is intended to provide food / medicine / materials as well as provide interdisciplinary educational opportunities for people of all ages & backgrounds.

This garden is is an example of so-called “alternative” or “non-conventional” agricultural practices. These include disciplines such as agroecology (agriculture that mimics natural ecological systems), permaculture (sustainable & self-sufficient design), regenerative agriculture (conservation approach that focuses on topsoil regeneration, biodiversity, improving water cycle, biosequestration, & mitigating climate change), agroforestry & silvopasture (integration of trees & shrubs with animals), organic agriculture (growing & processing food without the use of synthetic fertilizers & pesticides), and food sovereignty (the right to healthy & culturally appropriate food produced through ecologically sound & sustainable methods), among others.