This blog was created to keep the Williams Community up to date on the garden project. We will post pictures and updates about what is growing, what is being harvested (and what is harvestable for you), and volunteer opportunities.
The Williams Sustainable Garden Project was founded in the spring of 2010 to engage more of the Williams community in the process of growing food sustainably. The Parsons Garden, located by Parsons House in Dodd Circle, has 12 12'x4' raised beds with removable hoop tunnels and covers and has more than 20 varieties of vegetables. The Garden Project also revived the old Forest Garden by Kellogg House.
The Williams Sustainable Growers started seeds in the greenhouse in the Thompson Biology Lab in March. Many of those plants were transplanted outside as early as April 17th. Before the end of the semester we were able to provide Dodd Dining Hall with greens for salads and spinach for quiches. We have also provided greens for dinners with the President and Trustees and alumni events. Everyone involved in the project has had the opportunity and been encouraged to take home some of the harvest.
The Williams Sustainable Garden Project welcomes all members of the Williams Community, including students, faculty, staff, alumni, Williamstown residents, and all others. There will be regular work opportunities through the summer and the school year. No previous gardening experience is necessary! We look forward to sharing the joys of gardening and sustainable food with you.
To get regular email updates on garden work opportunities and events please join the listserv or the summer listserv (for students on campus this summer). And don't forget to check back here for more general updates and pictures.
The Williams Sustainable Growers thank the Zilkha Center for Environmental Initiatives, the Center for Environmental Studies, and the College Council Great Ideas Campaign for their generous funding of the garden project.
-Nicholas Lee '11 and Lauren McDonald '12
(on behalf of the Williams Sustainable Growers Executive Committee)