My How You Have Grown

 

Sunflower

Our sunflowers are really taking off. Planted on June 17th, this one now measures 7 3/4 inches tall.

This week Margie and a group of volunteers will be weeding and putting wood chips down as mulch between the rows and inside the Sunflower house. She will be posting for help, and your efforts are appreciated.

When you visit, you will notice the morning glories planted along the “walls” that will become the “roof” of the house have germinated and before long will be climbing the stalks of their neighbors.

In my imagination, we will be able to run a light string from the top of one sunflower stalk to another and “train” the glories to span our roof.  Think it will work? Time will tell how this gardening adventure ends. Stay tuned or better yet, come see.

Sunflower Contest Update

A total of twenty-six people registered for the Mammoth sunflower contest.

Mammoth sunflowers are large with cheerful yellow petals with a brown center. The flower blooms of this type of sunflower can be a foot across, and the plants can reach a height of 9 to 12 feet. To give children an idea of how tall that is, the ceiling in most homes is about 8 feet from the floor.

The little grey striped seeds we planted are now safely tucked into the soil and will germinate in 7 to 10 days. As you know, we planted two seeds in each hole. When the plants are about an inch tall, one of the seedlings should be snipped off at ground level to give the other plenty of space to grow.

Each time you visit the garden, give your sunflower a drink of water and maybe a few encouraging words. Don’t fertilize. We took care of that and in mid-summer we will invite you to the community gardens to feed your flower a low-nitrogen fertilizer. When you come,  you can enter the sunflower playhouse and feel free to walk inside the sunflower garden pathways.

In September we will measure to see which sunflower grew the tallest.  Maybe it will be yours.

Registration for the contest is now closed. Thank you all for joining in the fun.

 

 

 

Art work by the Young Gardeners

Avery2Sometimes it is just so hot and humid that the young gardeners retreat to the shade of the pine trees adjacent to the Moreau Community Garden.

Sitting in the shade, cooling down and having a drink of water is always an option. Some days, some gardeners feel it is just too hot to be in the sun. For them, paper and crayons are always at hand.  All I ask is that the drawings be of the garden.

In the artwork above, Avery has captured the big tree and the raised beds where we grow carrots, kale, sugar snap peas, green peppers, green beans, yellow beans and purple beans, red Norland potatoes, onions, tomatoes, cabbage, spearmint, peppermint and lots of  herbs including sage, basil, oregano, parsley and thyme.

When I looked at these masterpieces recently, I loved the perspective.  You have all seen my photographs of the garden. Now enjoy the artwork of the youngsters that work in the garden, weeding, watering and growing vegetables.

That’s our scarecrow, Luigi. He watches over the garden.

Kaelynart

It’s a big job as there are many raised beds.Avery

In addition to vegetables, we grow flowers for the pollinators.

Daphneart

This is a picture of a wooden crow that rests in our garden.

Jillianart

And here is a picture of me, Natalie, in my yellow hat.

Thank you young gardeners — or, should I say — young artists for the drawings.

I especially love the drawing Hannah did of me and I appreciate the poem she wrote on the back. Thank you. It is a great pleasure teaching all of you how to grow food.

Natalie

NatalieintheGarden copy

Hannah'snote

Final Week for the Young Gardeners

sunflowersIt has been a wonderful season with few problems and lots of produce.

Today the gardeners harvested the remaining wax, green and purple beans. They also filled a box with edible nasturtiums — They love to eat the bright colored orange flowers which have a peppery flavor. They also harvested tomatoes, kale, beets, celery, carrots and a few radishes.

I’d call that a productive day…wouldn’t you?

Over the past few weeks the vegetables brought back to the camp were cleaned and prepared by staffers for snacks. Some vegetables got better reviews than others.

The young gardeners told me of all the carrots — the purple, white, yellow and orange — the orange had the best flavor. They ate the carrots with a chive dip. The chives came from our garden.

In addition, some of the beans were steamed before serving though a fair number were eaten raw straight out of the garden.

mcg

The scallions were used in a Mexican dip served with chips. The potatoes were cut up and cooked with onions. The kids also made zucchini muffins.

And the rapini was cut up into a salad and served with ranch dressing. Every last bit was eaten.

The favorite vegetable has to be the sugar snap peas. Everyone enjoys those. Who wouldn’t. They are as sweet as candy when ripened on the vine.

This was a great season. As we were leaving the garden today the young gardeners told me how much they enjoyed learning about the bugs, the plants and what it takes to grow food. Some told me their families have started gardens.

“What’s your favorite thing to do?” I asked.

“Harvesting,” they shouted.

“I liked everything we did. Every week,” one young gardener said. “The lemonades..strawberry, watermelon and basil,” said another.

One young fellow said he loved everything to do with the community garden.

“Even weeding?” I asked.

“Yes, I even like the weeding,” he said, adding “I will see you next year.”

The gardeners initiated a group hug and said “Goodbye.”

That was a great good bye. The garden grew a lot of vegetables, but also a love of growing food together.  And that’s a good life-long skill.

Thank you to all the gardeners and to everyone that made this program possible.

Our Abundant Harvest

Carrot harvesting was fun and a bit of a treasure hunt for the purple, white, yellow and orange carrots hidden beneath the soil.  We counted and compared the different color carrots and found purple were the most robust. The carrots were sent back to the community center where they will be served as snack.

Carrot harvesting was fun and a bit of a treasure hunt for the purple, white, yellow and orange carrots hidden beneath the soil. We counted and compared the different color carrots and found purple were the most robust. The carrots were sent back to the community center where they will be washed and served as snack. For the gardening record: approximately 80 carrots were gathered from one bed.

whitecarrots

We harvested so many beans...hundreds! The young gardeners picked the bed clean of purple, yellow and green beans. A large bag full was sent back with them but the young harvesters also sampled as they went.  What's better than a bean right off the vine!

We harvested so many beans…hundreds! The young gardeners picked the bed clean of purple, yellow and green beans. A large full bag was sent back with them but the young harvesters also sampled as they went. What’s better than a bean right off the plant and warmed by the sun!

The first time we harvested beans, one young gardeners asked what a bean looked like.  Now he knows!

The first time we harvested beans, one young gardener asked what a bean looked like. Now he knows!

We cleared the harvested bean bed back to the soil. But the beans we planted a few weeks ago are doing well.

We cleared the harvested bean bed back to the soil. But the beans we planted a few weeks ago are doing well.

The celery before the young gardeners harvested.

The celery before the young gardeners harvested.

Celery being trimmed of roots before being sent back with the young gardeners for snack.

Celery being trimmed of roots before being sent back with the young gardeners for snack.

The robust harvest was celebrated with strawberry lemonade, which is easy to make. Simply clean and trim a cup of strawberries and add them to a blender with 2 cups of lemonade. Pour this mix through a strainer and into a pitcher of lemonade.

“I don’t like it,” one young gardener said, teasing . . . “I LOVE IT.”

A pleasant way to end a good gardening day.  Happy gardening.

Harvested Bundles of Carrots, Potatoes, Basil and Started Cleaning Up

Harvesting in the garden is in full swing now.

The young gardeners all had a chance to pull carrots from the ground . . . a well loved activity.  Who doesn’t love a fresh from the garden carrot?

We also harvested basil, green peppers, and red potatoes. I can’t wait to hear what Laurie made with these.

GARDEN CLEAN UP

MCGcleanup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cleaning up the garden has begun.  Now that the sugar snap pea vines are turning brown, we can pull them up and throw the vines into the compost bin.  The young gardeners worked at this task and two raised beds were cleared.  This gives better air circulation for the tomatoes in the same bed. Tomatoes need good air flow to keep diseases in check.

It was a fine day in the garden even after one of the gardeners was stung by a yellow jacket. No one knew a hive had made a nest in the drain near the faucet.  If you do get stung in a garden, raw onion on the sting can help.

Stings unfortunately can happen in a garden.  Fortunately, the young gardener was able to shake off the experience after a short while. The recreation department heroes have destroyed the nests – there were two in the grate.

For refreshments, cucumber water was served.  The young gardeners enjoyed the water which is so easy to prepare.  Peel a cucumber, slice it and add the slices to a pitcher of cold water. Let it sit for an hour. That’s it.

The next two weeks will be busy ones in the garden. There is still so much to be harvested!  Come see!

 

 

Planting, Harvesting and Enjoying the Garden’s Bounty

DSC_3827_5298-2

Today was a true summer day…hot and humid.

But this didn’t slow down the young gardeners at Moreau Community Garden.  Last week we “planted” seeds in clear cups with napkins and a few cotton balls. This week we talked abut how the seeds grew. How the seed swells initially. How a single root forms and then more form. What the roots looked like…and how a seedlings first makes cotyledon (or seed) leaves before true leaves that resemble the adult plant leaf emerge.

bean

Once we talked about the seedlings, we planted them in bed #37 (in case you want to go and check it out) in two rows.  In a few weeks we will be picking beans from this bed.

After planting beans, we harvested nasturtium flowers, which are edible and very colorful. We also harvested scallions and sugar snap peas. A big hit! So sweet and tasty!

DSC_3787_5258

But the best harvest experience of the day was definitely the early red potatoes.

Early potatoes get harvested about the time you see their flowers blooming. The flowers started last week, so this week we began to harvest.  The gardeners dug up around each plant and there were a fair number of potatoes sent back to camp headquarters where Miss Laurie is known for her great efforts preparing the garden produce for the gardeners. Kudos Laurie and a sincere Thank You.

I was told that the rapini sent back the first day was washed, cut into bite size pieces and served with ranch dressing. The whole harvest “every bite” was eaten by gardeners, some of whom never tried this green before.

Today the gardeners tried mint lemonade, and loved it.  It was cool and refreshing on such a hot day. Here’s how it is made:

1 sprig of peppermint per gallon of lemonade

Put a cup of water in a blender and add washed leaves of peppermint. Blend well on high. Then pour the liquid through a strainer to remove the big bits of peppermint leaves.  Add the strained peppermint liquid into pitcher of lemonade.

It’s good. If you haven’t tried it, ask one of the gardeners. They’ll tell you how refreshing it is.

INSECTS

There are many Japanese Beetles in the garden.  Since ours is an organic garden, our best defense is to knock the beetles off plants and into a bucket of soapy water.  The bucket and soap are in the shed. These beetles are voracious and skeletonizing leaves.

We spotted them on bean plants, rhubarb and zucchini.