Garlic has been one of our best storage crops for the past two years: we plant in the fall and yield enough to save more for planting the next year as well as plenty for events like Garlic vs. Vampires and the occasional dinner. Garden produce is always available for anyone who volunteers at work parties, but this year we had enough left over that we decided to go public with our distributions. Lucky students who happened across the right corner of Baxter Hall last week went home with their very own head of super-local garlic!
Carrie Tribble '13 was kind enough to share a photo of what she and Zoe Grueskin '14 did with theirs:
"Whole wheat with roaster garlic loaf" ...looks yummy!
After a long winter indoors, on Sunday, March 10 the Sustainable Growers began their spring season in beautiful 50 degree weather under cloudless skies. To prepare for the upcoming growing year, about fifteen students gathered outside of Dodd House to seed start vegetables for the grow-cart. We sat outside planting, talking, and enjoying each others' company in the warmth of the afternoon.
The Growers planted cold-hearty kale and broccoli to be transplanted in mid-April when the threat of frost still persists. In addition, we started later-season varieties such as tomatoes, peppers, and eggplants that require longer time to grow indoors.
Although the garden is still covered in remnants of the last snow, the warm and dry Dodd Basement provides a great environment to nurture the seedlings. For the next two months, we will tend to the trays and most likely add more as the season progresses. Each day a member of the garden will water the plants, check on the grow lights, and prepare the vegetables for their transplantation into either the Parsons Garden beds or the Presidential Garden.
By 1:30, the group had planted hundreds of seeds. Proudly surveying the rows of future plants on the grow-cart, the Sustainable Growers looked forward to a bountiful season!