Geographic information systems (GIS) is a way to combine data and maps to reveal new insights. The research department recently begun using GIS to broaden its capabilities through experiment site planning, mobile data collection, and data modeling. “Maps and GIS allow us to quickly get a snapshot of the land, using a combination of field-collected and remotely-sensed data. With a better understanding of our properties, our researchers and land managers can more effectively achieve their goals,” says Research Assistant, Luke Weyer.

One use of GIS is the detection of Amur honeysuckle via satellite. Amur honeysuckle and other invasive shrubs were removed at Greenacres starting in 2017. Amur honeysuckle maintains a competitive advantage over native plants by keeping green leaves and photosynthesizing after most native trees/shrubs have lost their leaves. Because of this, satellite imagery from November can “see through” the bare canopy and distinguish green honeysuckle leaves from the surrounding dormant vegetation.

As with all models, the data presented by GIS should not be immediately accepted as fact; there will be sources of error. These maps can, however, be used as a starting point to notice broad patterns (like the overall success of the removal), indicate areas on property where honeysuckle presence needs to be confirmed/rejected, and identify where honeysuckle is most likely to re-enter the property.

Dried herbs are a great way to add flavor to your cooking, especially when fresh options are not available. Drying preserves the flavor of the herbs, reducing waste and maximizing the yield of our plants during the growing season. We were able to introduce these to our customers thanks to the efforts of our Garden Apprentice, Abby McGuire. Garden apprentices are required to select a project for personal development and Abby selected dried herb production. We’re very proud of what she accomplished!  

We grow a vareity of herbs, like sage, thyme, lavender and chamomile. The plants are packed with oils and flavors and are harvested by the garden team early in the day alongside our vegetables. Post-harvest care varies based on the characteristics of each herb. Some herbs like sage and rosemary benefit from the leaves being removed from the stem before drying, while thyme is small and tender, better suited to dry with the leaves on the stem, and then stripped after drying.

We worked with the Health Department to develop kitchen protocols to ensure food safe practices are followed during the dehydration and packaging process. It can take anywhere from 8-12 hours to create a finished product depending on the variety of the herb being dehydrated. Herbs that are woody, like rosemary, take longer to dry fully than delicate herbs like basil and dill. Once dry, the herbs are carefully weighed and packaged into individual packets, heat sealed, and labeled. We are excited to bring these little glimpses of summertime freshness into the Farm Store!