Low tunnels for fall and winter production
E
xtending the traditional growing
season should be a high priority
for West Virginia produce growers.
One low-cost method of accomplishing
this is to use low tunnels, which are
essentially scaled-down high tunnels.
How it works
Low tunnels are easy to install and are
more cost effective than high tunnels.
Hoops constructed of wire or pipe can
be used to support row cover spunbonded fabric or polyethylene plastic
to create a mini-greenhouse over the
crops. Most low tunnels cost about
$0.40 per square foot.
In the fall, low tunnels are used to
raise the average daily temperature,
making it possible to grow and harvest
crops such as broccoli, carrots, spinach,
leeks, peas, radishes, onions, beets,
turnips, lettuce and kale. During the
winter, the low tunnel protects the
crops from low temperature injury
allowing them to be harvested the
following spring.
How it’s constructed
Construction of the low tunnel is
relatively easy. Small low tunnels are
usually constructed of wire hoops
approximately 18 inches in height.
These types of low tunnels are best
suited to short-term frost protection
but not overwintering.
Low tunnels are low-cost cold frames
that can be used to extend the fall
growing season.
A potentially more effective low tunnel
design is a larger hoop constructed
from metal or plastic pipe. The hoop
is 4 to 6 feet wide and approximately
40 inches in height at the center.
A row cover 10 to 14 feet wide is
placed over the hoops to create a
protected environment. For overwinter
protection, a sheet of plastic is placed
over the row cover. Remember to
make sure the row cover and plastic
are secured against wind.
For more information on constructing
a low tunnel, contact WVU Extension
Commercial Horticulture Specialist
Lewis Jett ([email protected];
304-293-2634).
By Lewis W. Jett, WVU Extension
Specialist – Commercial Horticulture
Maintaining food safety during a power outage
– continued from page i –
half full freezer will maintain its
temperature for approximately 24 hours.
Evaluate for safety
Once power has been restored, it is
important to assess the safety of your
food. The best way to evaluate the
safety is to check the temperatures
of individual foods. This will provide
Fall 2015
assurance that foods have been held
at the required temperatures for safety.
If for any reason, you have doubts
about the safety of foods, throw them
away!
By Dana Wright, WVU Extension Families
and Health Agent, Mingo and Logan
Counties
WVU Update
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16 West Virginia Farm Bureau News