Thursday, August 18, 2016

Absegami Sustainable Food Garden Update August 2016

Good morning everyone, it has been a very busy summer in Absegami's Food Garden. To date, we have picked over 140 pounds of fresh vegetables and herbs. Staff have been sending in recipes and pictures of their dishes made with the produce and we have truly created a co-op mentality. On Tuesday August 15th, about 20 teachers, students, staff, and former students worked to harvest approximately 70 pounds of tomatoes, potatoes, chard, peppers, leeks, green onions, carrots, and beets (see pics below). This has put us over the 200 pound mark in terms of total production. In addition, we weeded the pumpkin patch, cleaned out beds, and planted for the fall season. Thank you to all who participated!! Your work is much appreciated.

As we move into a new school year our goal continues to be the same: provide locally grown, organic produce to students, staff, and community members. By engaging students in the entire process we have shaped their eating habits to come to appreciate freshly grown produce. Beginning in September, our culinary department will work on recipes and dishes that incorporate the many forms of produce we have available. In the coming months, look for more information on "Gami Gourmet" featuring dishes utilizing food from the garden.  We are very excited to evolve this project into year two and have already begun planning for the spring plant. If there is anything you would like to see in the garden, feel free to contact us.

We aren't just growing food at Absegami. Our butterfly garden has been abuzz with activity all summer. The plants are truly doing their job as pollinators of many varieties have been visiting the garden on a daily basis. It is incredible to see nature at work in our backyard.