During the first week at Borgo Pignano (the "gn" in Pignano is pronounced like an n with a "~" over it in spanish; Think "gnocchi"), I worked under the very knowledgeable, very Italian Ranieri, whose wisdom I will now reveal. One of my favorite people I've met in Italy, Ranieri speaks no English, but is always willing to work through a conversation with me until I understand the hard words. He says agriculture/food has been taken away from the people by governments and big companies. He's anti-Monsanto.
Ranieri keeps quite a farm. Not huge but very productive. He's innovative with techniques. In his second year operating the farm, he had a big insect infestation, especially with the squashes. So, the next year, prior to planting, he let loose what I think he called a bunch of "Egyptian chickens" (Zak says these were actually pheasants.) For a month, they were allowed to roam and take care of all the insects and grubs around the enclosed farm.
Many pleasant things grow like weeds, naturally, in Italy. Among them, blackberries, mint (peppermint and a lemony kind), fennel, and edible leafy plants.
Female zucchini flowers are connected to the fruit. If you pick them, the fruit will stop growing. Zucchinis are tender when picked small (about 6-10"). This one needs one more day.
Staking tomatoes without purchased materials. The stake is bamboo. And the ties we used are a plant that grows wild which works well as twine.
Staking tomatoes with local supplies. I think the tomatoes were San Marzano.
Squash plants are set in holes 6 to 10 inches deep. Then drip hose feeds the holes.
The main line for the drip irrigation with valve leading to a line.
At least one squash of every variety is left to grow indefinitely and never picked until end of the season. Then it is harvested solely to acquire next year's seeds.
For row crops, slight trenches dug with hoe. Then seeded. Then covered with mulch containing straw and compost/manure.
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