There’s been some confusion among the student body as to where exactly the garden is. Just a refresher: Rider’s Green Acres consists of more than the plants in the greenhouse; additionally, the raised beds near science are now being cultivated by Dr. Drawbridge.
The garden is physically located to the left of the parking lot behind Daly’s/the Academic Annex, as shown below.
Now that everyone is sure where we’re located, let’s have a look at what we’re growing. (The who that helps with the growing…is you! If you’re interested and not on the mailing list, please send a note to email@example.com.)
In terms of mint: we’re definitely not going to be growing it in the field, seeing as it takes over everything, true to its roots…as a weed. (Pun!) We did have some giveaways earlier during spring semester and I’m sure will continue to do so during the summer. Mint has currently taken over one of the raised beds near Science, so there should be plenty (although -with the help of SigEp students- the plot was half empty in April).
Now without further ado, are some photos of what we’re currently Farming in the Field. Some photos might be a bit dark (due to losing light), but let’s call that artistic?
The herbs that were originally planted are back, more pungent and fragrant than before! Most of them are ready for harvest now, especially the sage, since leaves are softest (not leathery) just after it flowers.
Onto the Brassicae family, we’ve got a good variety. (Accidentally) not pictured are a few varieties of lettuce: red and green summercrisp. If our plan is successful, we’ll be able to consistently harvest lettuce or some kind of greens throughout the summer.
The fact that my grandmother ate onions like apples (it’s hereditary), might explain why we’re growing scallions, onions AND leeks in the garden. It is a great addition, seeing as we’ve only grown one member of the allium family before.
One last surprise:
It has yet to turn golden, but in the rear end of the garden, we are growing…
That’s right folks!
Dr. Hyatt is hoping to launch a bread-making inspired class in the future, so we’re conducting a test run at the moment. Not only does it look beautiful, but the sound of the wind ruffling through when you’re weeding is breathtaking.
Take a trip out to go listen!