Green Thumbs, Green World

Aaron Ventresca
Mrs. Steininger
Honors Biology
November 21, 2017
Conservation Action Project
“Green Thumbs, Green World”
Aaron Ventresca, All Rights Reserved, © Copyright 2017

I) Abstract
As society progresses, the agriculture industry is taking a larger portion of available land
and contributing to global carbon emissions. The increase in off-season growing and the decrease
in genetic diversity within staple crops consumed throughout the world has led to the agriculture
industry becoming highly industrialized. As the world population grows and as the demand for
resources increases, the amount of processed and genetically manipulated food soars. Why
should society be relegated to eating cheap processed food?
It is the role of citizens to take a stand for the conservation of natural resources by taking
small steps within their own lives to reduce global carbon emissions. The project “Green
Thumbs, Green World” is aimed at targeting the goal of conserving natural resources and
reducing carbon emissions via the growing of produce in a home garden. The fruits and
vegetables grown in “Green Thumbs, Green World” will be given to benefit charity. All people
deserve the ability to eat completely organic, non-GMO, unprocessed food. The produce grown
in this project will be given to benefit Network of Hope, a registered charity (501(c)3) in the
community.
II) Objectives
“Green Thumbs, Green World” seeks to accomplish the following objectives:
1) To allow the participant to gain a deeper understanding of horticultural techniques
via research and applied experience.
To accomplish this objective, the use of gardening information resources will aid
in the development and implementation of sophisticated horticultural practices to
increase produce yield and quality. Please refer to the resources portion of this
report for texts that will guide the project.

2) To reduce carbon emissions and carbon footprint via the growing of a completely
organic home garden.
To accomplish this objective, numerous steps will be taken to minimize the
amount of carbon emissions produced and in turn contribute to the growth of a
completely organic home garden. To reduce carbon emissions, traveling time and
the consumption of fossil fuels will be minimized by purchasing crops at local
nurseries. Crops will be purchased at completely organic nurseries locally-based.
Purchasing seed starts from local nurseries reduces carbon emissions, as starts are
not transported across country or from overseas. Additionally, to help foster the
growth of a completely organic garden, the use of man-made compounds will be
 minimized. Organic fertilizers and natural biocontrol agents will be encouraged.
Natural fertilizers that will be used include natural cover crops, bat guano, blood
meal, and compost. Further, “NPK” tests will be performed to measure nitrogen,
phosphorus, and potassium levels. Soil pH will be adjusted using natural means.

3) To contribute to the greater good of society by donating to the less fortunate.

To accomplish this goal, all the produce grown by “Green Thumbs, Green World”
will be donated to Network of Hope.

4) To learn new skills to preserve produce, including canning, pickling, flash-freezing.

To accomplish this goal, preserving processes will be researched and executed.
Some produce will be canned while other produce will be donated fresh to
charity. The use of online resources will aid in acquiring the knowledge and skill
to effectively preserve produce.
Note that all the objectives of this project and their respective completions will be logged in a
document which will be published and presented at the conclusion of this project. Exact dates,
times, and crop data will be listed in detail.
III) Timeline
1) November
a. Remove dead plants after first hard frost
i. Squash, hot peppers, tomatoes
b. Plant cover crop(s)
i. Restore soil nutrients
ii. Till over in spring
c. Harvest white bunching onions
i. Donate to Network of Hope
d. Harvest carrots
i. Donate to Network of Hope
e. Prepare two planting boxes for garlic
i. Garlic must winter before it matures in the spring
f. Move plants that winter-over into greenhouse
g. Organically fertilize fruit trees
h. Trim dead branches and broken branches from fruit trees
i. Can apples/make applesauce
i. Donate to Network of Hope
2) December
a. Plant cover crop in cold frame
b. Finish harvesting fall crops
c. Begin structural improvements in the garden
d. Whitewash tree trunks
i. Protect tree trunks from animals
3) January
 a. Continue structural refinements, weather permitting
4) February
a. Grow lettuce in greenhouse
b. Plant cold frame crop(s)
i. To be decided
c. Start hot pepper seeds
d. Start tomatoes
e. Peruse seed catalog and plan crop plantings for spring and summer
f. Place seed orders
g. Begin to prune fruit trees
5) March
a. Turn over cover crop
b. Transplant lettuce outside
c. Plant arugula outside
d. Plant peas outside
e. Build “A-Frame Trellis” to train peas
f. Transplant tomatoes
i. Must have “First True Set of Leaves”
g. Spray fruit trees with organic fungicide
i. Every 2.5 weeks
ii. Use a dormant oil so as not to interrupt natural processes
6) April
a. Continue to plant outside
b. Fertilize garden plants
c. Perform soil pH and “NPK” tests
d. Tend around fruit trees to protect roots/bases from animal burrowing
7) May
a. “Hardening-Off”
i. Slowly introduce remaining seedlings started in the greenhouse to
the outdoors
1. Each day, seedlings are exposed to more and more sunlight
b. Finish planting early summer schedule of crops
c. Finish logging activities, turn in project

IV) Resources
Book resources include:
1) An Illustrated Guide to Organic Gardening, Bob Thompson
2) The Backyard Orchardist, Stella Otto
3) From Seed to Bloom, Eileen Powell
4) Natural Disease Control, Brooklyn Botanic Gardens
5) Natural Insect Control, Brooklyn Botanic Gardens
6) Pruning and Training, Christopher Beckler, David Joyce
Contact resources include:
Network of Hope
2326 Duncan Ave
Allison Park, PA, 15101
Phone: noh@allisonparkchurch.com
E-mail: (412) 487-7220

Bakerstown Feed & Garden Center

5820 Route 8
Bakerstown, PA 15007
Phone: (724) 443-7600