The ground may not quite be frozen, the snow not quite yet a-fallin’, but it is still wintertime, which means planning time for the garden. Weeds have been pulled and the kale still looks good – feel free to stop by with your teen to grab a leaf or two.
The Hub’s soil tests are back from the UVM extension with pleasant results. The soil is rich in nutrients, and should only need a little bit of nitrogen this year to get it in tip-top shape.
The south end of the garden has excessive phosphorus levels, so we’re looking at putting some soybeans, edamame, and a three-sisters garden (corn, pole beans, and winter squash, plus potatoes) in that end — all of these plants love a little extra phosphorus and are great nitrogen fixers.
Check out our full first-draft garden plan, and please feel free to send along any helpful tips for the layout, comments, or suggestions! So far the garden plan includes 35 different kinds of vegetables, squashes, and melons, plus a plethora of herbs, edible flowers, and pest-repellent blooms.
Putting seeds into the ground is always very exciting but also comes with a bit of mystery. Knowledge and understanding can only go so far when it comes to plant life. Weather changes, pests, and other factors make a plant’s entrance into life a journey like no other. That being said, when fruit begins to grow and herbs are plentiful, one cannot help but feel relief and joy. The Hub Garden Project is on a brink of a grand abundance. Despite the challenges of the rain and weeds, the garden is filled with abundant harvest. Coming this Thursday The Hub Garden Project will be hosting a cooking project using the harvest. On the menu is ratatouille flatbread pizza using eggplant, peppers, summer squash, and herbs from the garden. In addition, participants will be making salad with fresh greens and ranch dressing with fresh herbs from the garden. Considering it is barely the second week in July, The Hub Garden Project is elated about the results of this years experiment.
E-mail TheHubGarden@gmail.com with any questions. Come get involved!
There is something so satisfying about seeing plants emerge from the soil, especially when our local youth got their hands dirty to make it happen. A couple of weeks ago, the Hub Garden Project was lucky enough to be joined by five elementary school students from Addison county . All of the youth respectfully stood in a line and placed seeds in a row, each one spaced apart about the length of the kiddos pointer finger. The youth asked questions in an effort to place the seeds with precision. The result of that effort can be seen in the image above. Can you identify that two week old seedling? SUGAR PEAS! Thanks to local kiddos, The Hub Garden Project is going to have plenty of these peas to share in June.
Keep following the progress in the garden folks. Also, don’t hesitate to send your friends and family of all ages to get their hands dirty to help grow food for the community in Bristol with The Hub Garden Project.
What a treat it was to have summer-like weather for nearly a month now. Luckily the plants at The Hub Garden Project are mostly inside, because those chilly winter temperatures are coming back lately these evenings. Posted is a picture of our plot at the moment. All of the plants are tucked in under row-cover to keep the plants a little bit warmer as the cool nights continue. Under the covers includes mostly hardy crops including beets, carrots, spinach, mixed greens, radishes, white turnips, and cauliflower. Most of those crops would do just fine in colder temperatures, but covering them takes a bit of stress away and will help the crops to be abundant earlier in the season.
As the season progresses and temperatures rise again, it will be very exciting to share more information on what is going on in the garden. Keep looking out for opportunities to get involved. Always feel free to contact us if you have experience to share or thirst for knowledge about growing your own food.
After a fun and productive meeting with Kathy Anderson and Laura Colero from ANESU food services, we are excited to be launching a collaborative cooking program during Summer break. Once a week Laura will be joining us to take a walk through the garden and see what fun ingredients we can make into a meal for all Hub participants and anyone else that would like to share a meal with us. We will devise a plan and gather other food items and reconvene on Thursday for our cooking class.
This means that we have lots of fun activities to participate in at the Hub. Mondays and Wednesdays send your kids, or join us yourselves to harvest fresh food from the garden. We will be learning the process of growing your own food and then bringing it right into the kitchen. Which brings us to Thursday when you all can come cook with us or send your children who have a passion for cooking to come help us out. This program gives us a great opportunity to see the rewards of our own efforts and then share it with our friends in the community.
Keep us in mind if you have any kitchen supplies that you might want to donate. We could use:
*Good quality sharp kitchen knives.
We will also need some outdoor gear to help us harvest on the rainy days. Help us out by donating gently used:
Thank you all, as always. We are continuously taking in donations of beautiful mature plant starts thanks to a supportive community member. We are also getting lots of hands in the garden to help make it what it is. The Hub Garden Project would not exist without the help of this community and their youth. We cannot wait to start giving it back.
Want to get involved in The Garden Project? There are many ways to help us out.
- Row cover
- Food processor
Anything can be new or used.
- Help us keep the grass out of our garden and donate an hour or so of time to pull up some roots.
- Come during drop-in hours (3-6) to help teach our youth about vegetables and get in on planting activities.
- Let us know if you can water the plants on the weekends when we don’t have anyone from the program in the area.
Here are some options of things people can do to help us out.
Contact us at firstname.lastname@example.org.
We will continue to invite everyone for specific dates and projects.
It takes a bit of ingenuity to gather all of the elements together to make a project like the Garden Project at the Hub really work. Having come from out of state to take on this project as an AmeriCorps while balancing adapting to a new place, it has certainly taken a bit more time than one would have hoped. The Garden Project is so glad to be at a point where the community is really coming together to make it all possible. We have received many donations in the last couple of weeks that are really keeping us moving forward.
Some donors we would like to highlight include Sally Burrell, Karla Flanders, Ernie Senecal, Ash Smith, and Min Brown. Sally contributed all of the potting soil that we may need and is assisting us by donating a bunch of mason jars. This expands our capacity for canning and sprouting portions of our programming. Karla and her family have offered to contribute 1 dozen local eggs to our program every week! This will help us incorporate our produce into breakfast meals and discuss the benefits of local eggs. Ernie dropped off and picked up a tiller to get our garden bed all prepped. This helped us expedite starting the garden. Ash stopped by and dropped off plant starts from Burnt Rock Farm that they were not going to use. With his continued support we will be able to flesh out the garden in places we otherwise wouldn’t have the capacity to fill. Finally, just today Min stopped by looking to see the garden and we naturally fell into a process of pulling roots in the bed to aid in tilling.
While finding time to piece this blurb together more and more thanks were being added to our list. This is the kind of community that will make something like this possible. We are overflowing with gratitude for this community and look forward to continued collaboration.