Faba Bean

The monastery planted about 20 acres annually for the sufficiency of the crop of faba bean, which is cooked for visitors and guests of the monastery and the monks and workers, where they are planted around 18/10 of each year and by preparing an irrigation network and plowing twice perpendicular and distribution of about 30 cubic meters of acres of bogs farmyard using agricultural machinery which are rented from companies - and then chemicals are scattered to help bogs municipal decomposition, and the distances within 1.25 meters between the line and the other, individual hoses GR are then put over the lines and the distance between the emitters between 50 cm and 30 cm and disposal of 4 Lt/Hr. Severe Irrigation for three days is then made to wash the soil of salts and cooling bogs farmyard. We then soak faba bean in water barrels for one night and then water is dried from the barrel and put the fungicides on the seeds and then the Abbot comes along with some of the monks to bless the seeds that are planted and they start the plantation of the first row in the ground so that the Lord blesses this year's harvest - irrigation is for a week in a row until the germination of seeds, afterwards the amount of water is reduced in the ground and then Irrigation to germinate seeds would be day after day. When the plants is 15 cm high a fertilizing spraying and irrigation program is introduced, in the period from 20 days to 60 days and then water is controlled as per the plant requires.

Harvesting:
Crop is collected in the period from 1/4 to 15/4 and then be hay crop by agricultural machinery. The abbot attends to bless the crop during the work and blesses the workers during their work.
Storage:
Storage is in closed barrels, to cover the monastery needs throughout the year.

God bless all the work for the glory of His holy name.