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Bluegrass Sustainable Agriculture Project
Bluegrass Sustainable Agriculture Project
Details
Commenced:
01/03/2009
Submitted:
02/02/2013
Last updated:
07/10/2015
Location:
67 Bluegrass Drive, Middletown, Rhode Island, US
Phone:
1 401 263-4217
Climate zone:
Cool Temperate





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Chaska England Ida Chittenden Jacob Goldberg Leita Lord Meredith Spitalnik Natalie Buckley-Medrano Paul Kile Richard Larson Thomas Deininger

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Cold Tolerant Rice

Project: Bluegrass Sustainable Agriculture Project

Posted by Paul Kile about 12 years ago

Enjoyed my first meal of rice from the project today.

In order to utilize the vernal pond in the back yard I explored cold tolerant rice growing. Takeshi and Linda Akaogi put out a manual for growing rice in the Northeast US several years ago. Germplasm was acquired from the National Small Grains Collection, Susan McCouch at the University of Cornell, and the Dale Bumper's Rice Research Center in Arkansas.

The first year I amplified 9 varieties of seed in buckets. The second year I trialed two varieties that seemed promising and produced about 7 kg of seed. This year I put out 4 varieties; Japanese Akitomachi and an early maturing Chinese variety Zhe-733 along with two upland varieties, Ukrainian Duborskian and a Peruvian seed collected from a village at 11,000 feet above sea level.

No pesticides or chemicals were utilized. Mulching was with seaweed and a small amount of organic chicken manure.The paddy is under a canopy of maple trees with sunlight for about half the day. I used only about 120 gallons of harvested rain water during a very dry period to keep the ground moist, the rest of the season was natural rainfall captured in the vernal pond which coincided well with heading up, filling the grains with rice.

Harvest was by hand, all straw returned to the paddy, Fukuoka style. The Zhe-733 matured in 137 days. The Akitomachi took 167 days, about a month longer. The birds began harvesting as soon as it reached maturity, taking primarily the pannicles that were bent over near the ground.

I used a hand mill to dehusk it with disappointing results, leaving too many cracked grains and about 5% unhulled. It was brown rice. Boiling (Akitomachi) left it too moist and next time will steam it. Very nice grain, fluffy with an almost buttery flavor.

Pa210316 P9290507

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