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Lend a hand and get to chattin’ with Clifton Park Food Forest designer Eric Kelly at:
Volunteer Days at the Food Forest

Select Fridays 10:00am – Noon AND 6:00pm – Dusk

***Please notify us by email if you plan to volunteer for an evening time***

Work Gloves, Sun Hat and Water recommended

If you can bring your own hand tools, shovel and rake that’d be a big help! 

Have you read the latest in the Food Forest Journal?
Volunteer Groups give us a holler to let us know want to lend a hand!
Directions to Clifton Park Food Forest
Google Maps to the Food Forest

 

July 10 & 24  10:00am – Noon
Make insect, bird, bat and amphibian homes
Insect inventory
Green mulch layer

August 7 & 21  10:00am – Noon & 6:00pm – Dusk
Go fishing! Seriously
Make fish hydrolysate
Kids challenge and obstacle area
***Please notify us by email if you plant to volunteer in the evening***

Sept 4 & 18  10:00am – Noon & 6:00pm – Dusk
Set up for Mushroom inoculation workshop
-logs
-wood chips and sawdust
-cardboard
-carpet
***Please notify us by email if you plant to volunteer in the evening***

 

Eric Kelly is the founding farmer of Charm City Farms and is a Certified Permaculutre Teacher leading Permaculture Design Certification courses and Community Food Projects.

CLIFTON PARK FOOD FOREST
Baltimore’s First Public Food Forest

Designed according to Permaculture principles, the Food Forest will serve as a model
and seed bank for similar future projects in and around the Baltimore area.

February 2014
Charm City Farms meets with Civic Works/Baltimore Orchard Project to review the site potential.

June and July 2014
Baltimore Conservation Leadership Corps volunteers spend a week clearing the ¼ acre site of unwanted plant materials and garbage.  Wisteria and Yew Wood set aside for woodscraft education projects including basket weaving and bow making. Honey suckle, oriental bittersweet, a little bit of poison ivy, english ivy, tree of heaven, and some herbaceous weeds were cleared and a stand of black walnut trees was thinned to allow more light.

September and October 2014
AmeriCorps NCCC team members work six days on Mondays and Fridays to organize cut tree of heaven and black walnut material and pile site resource material as well as lay down 6+ inches of woodchips over the ¼ acre site.  Trellis construction begins and a swing is built.

September
Over 20 community members attend a free mushroom inoculation workshop.  Volunteers received instruction on how to inoculate Tree of Heaven logs and woody material and were then put to work.  A mushroom bed of recycled phone books was also completed. Mushroom species incorporated into the site include: shiitake, lions mane and oyster mushrooms.  Each volunteer was able to take a log home that they inoculated.

October 2014
Baltimore Orchard Project Apprenticeship Program tours the site as part of their education program, takes measurements, and studies landscape.

November 2014
First Presbyterian Church of Annapolis volunteers help build tripod grape trellis, complete hugelkultur bed, cut and move remaining woody material.  A few more trees are cut and dismantled to make room for new species.

November 2014
Notre Dame of Maryland University Swim Team, Baltimore Orchard Project volunteers and community members convene to plant Fruit and Nut trees, perennial plants, bulbs and spread seed.  Trees were provided by the Baltimore Orchard Project and Civic Works provided the plant material.   The Baltimore Sun reports on the day: Seeding a forest for eating in Clifton Park 

December 2014
Community members rally to build paths and beds using on site cut wood and branches and mulch the newly planted site.  Volunteers created a wooden hammer to pound in freshly carved stakes.

March 2015
Foragers of Baltimore meet in the Food Forest for a Wild Edibles Cooking Demonstration.

March 2015
University of Southern California (USC) Alternative Spring Break volunteers seed annual vegetables, begin preparations of compost privy (humanaur) and move and store woody materials.

April 19 2015
Charm City Farms hosted a workshop on the age old art and science of Grafting. Participants learned the science and mechanics of grafting and budding then receive instruction on cleft, bark, bud, and whip & tongue grafting.

April 21 2015 and April 25 2015
Foragers of Baltimore Monthly Edible Plant Walks and Wild Edibles Cooking Demonstration workshops.

May 2015
Foragers of Baltimore hosted a series of specialty workshops:
Cooking+Poison: Bamboo, Milkweed & Pokeweed
Mugwort: Craft, Medicine, Food, Smoke

May 16, 2015
First hosted public tour of Food Forest for 20 members of the public by Eric Kelly, designer.

May 29, 2015
Volunteer Days at the Food Forest begins. This is a drop-in opportunity for volunteers to stop by the forest, lend a hand, and talk shop with Food Forest designer, Eric Kelly on select Fridays in 2015.

May 31, 2015
Charm City Farm’s Food Forest Journal is begun to provide an in-focus look at the science of a Food Forest and honor the volunteer spirit of the community.

Distinguishing Features of the Food Forest:

  • Experimental removal of the Tree of Heaven via mushrooms
  • Mushroom Bed utilizing recycled phone books
  • Mushroom stump inoculation
  • Stump Trellises
  • Hugelkultur Bed
  • Tripod Grape Trellis
  • Pioneer Woodworking
  • Swing and Benches

Planned for 2015:

  • Compost Privy (Humanaur)
  • Observation Deck

New Ecosystem includes:

  • Conventional fruits, such as apples, pears, peaches, plums, & grapes.
  • Lesser known or native fruits such as American persimmon, pawpaw, hardy kiwi, passionflower, muscadine, & quince.
  • Conventional berries, such as blackberry, raspberry, & blueberry.
  • Lesser known or native berries, such as bush cherries, goumi, currants, mulberries & gooseberry.
  • Nuts, such as hazelnuts, chestnuts, pecans
  • Perennial edible roots & tubers, such as Jerusalem artichoke, hopniss, wild ginger, & Solomon’s seal.
  • Spring shoots, such as asparagus, fiddleheads, ramps, milkweed, passionflower, hopniss, Solomon’s seal, & pokeweed.
  • Perennial greens, such as sorrel, basswood, dandelion, chicory, stinging nettle, perennial spinach, & comfrey.
  • Edible flowers, such as comfrey, daylily, black locust, hopniss, & milkweed.
  • Conventional annual greens & vegetables such as beets, carrots, lettuce, & tomatoes.
  • Lesser known annual gourmet greens such as chickweed, bittercress, wintercress, & purslane.
  • Gourmet mushrooms, such as oyster mushrooms, shiitake, wine-caps, chicken-of-the-woods, lion’s mane, chanterelles, & morels.
  • Medicinal herbs & roots, such as peppermint, rosemary, thyme, comfrey, licorice, dandelion, wormwood, stinging nettle, garlic, chickweed, yarrow, Saint John’s wort, & red clover.
  • Materials for cordage fiber & crafts from plants such as stinging nettle, Russian olive, & honey locust, and dyes from plants such as black walnut & yarrow.

Why Create a Food Forest?

Baltimore Conservation Leadership Corps

Baltimore Conservation Leadership Corps

Pioneer Swing

Pioneer Swing

Mushroom Inoculation

Mushroom Inoculation

Baltimore Orchard Project Apprenticeship

Baltimore Orchard Project Apprenticeship

Annapolis Presbyterian Volunteer Day

Annapolis Presbyterian Volunteer Day

Planting Day

Planting Day

Mulching Day

Mulching Day

Foragers of Baltimore Wild Edibles Cooking Demonstration

Foragers of Baltimore Wild Edibles Cooking Demonstration

University of Southern California Alternative Spring Break

University of Southern California Alternative Spring Break