Growing, Preserving, and Processing

This unit develops practical skills for small-scale crop production, soil and pest management, and season extension while introducing postharvest handling and value‑added food and fiber processing. Students will practice preservation, basic food safety, and simple marketing options to move homegrown products from harvest to sale or storage, building on foundational animal and land-care skills and preparing for enterprise planning and advanced production in Unit 4.

Learning Objectives

• Analyze site, soil, climate, and crop selection data to produce a planting plan that defines space allocation, planting dates, and season-extension (greenhouse/hoop house) strategies for a hobby farm garden
• Apply soil management, composting, and pest management techniques—including organic and integrated options—to improve soil health and sustain vegetable, herb, and small crop production
• Demonstrate safe postharvest handling and basic value-added processing techniques (e.g., fresh cheese, yogurt, preserves, salsa, sauces, meat curing, short-term storage) that follow food safety and preservation principles
• Evaluate on-farm marketing and enterprise choices by designing pricing, processing, and sales plans for produce, whole-animal sales, processed foods, and fiber products, including criteria for selecting reputable meat cutters and fiber processors