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.
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.
We have a lot to be thankful for here at The Garden Project. On this sunny day we were finally able to make our first soil blocks and get our seeds going. We have been pushing hard to get this all together and it feels really great to be out gettin’ our hands dirty. In the soil blocks seen above we have started cucumbers, summer squash, kale, beets and broccoli. Some of these may be a tad late but we have high hopes for growth. We also hope to have extra starts as we have a higher capacity to make starts than space to plant. Stay tuned for more updates with gratitude, donation-requests, free produce, and volunteer opportunities.