Wednesday, May 10, 2017

Summer is coming! May 10th Garden Update

It was a crazy day in the Absegami Gardens with work starting at 7:30 and going right through to the end of the day. Mrs. Flukey had a jam-packed schedule and serious plan going into today, and I think we were almost able to accomplish everything on the list with a few final touches needed tomorrow.

We were pleased with the results (see photos below) and got a lot accomplished thanks to the help of students and staff. A special thanks to Mr. Bell, Mrs. Gergler, Ms. Strigh, Mrs. Baker, Mr. Reilly, Mr. Harritopulos, and, of course, Mrs. Flukey who provided students each period and were not afraid to get their own hands dirty as well. I would estimate well over 100 students assisted with the tasks today and the gardens are almost ready for summer. After weeding and cleaning out all of the beds we were ready to plant our warm weather plants and pick some more of our spinach, radishes, lettuce, and turnip greens.

The following went in the ground today: 8 varieties of tomatoes, 6 varieties of peppers, butternut squash, basil, zucchini, cucumber, sunflowers, parsley, pumpkin, and melons. It's gonna be a tasty summer.  Enjoy the pictures below and feel free to shoot me an email with questions or if you would like to set up a visit.


We also have to send a big thank you to AtlantiCare, Sustainable Jersey for Schools, Slow Food USA, and all of our community partners who have been great working with us to get plants, seeds, soil, and everything else we need to make these spaces a reality. The local community has been extremely supportive and we couldn't be more grateful for your support.  

Top Left: Students cleaning around beds in preparation for marigold planting
Bottom Left: View of our raised beds with newly planted tomatoes
Top Right: Plants left over for staff plant sale
Bottom Right: A few of our students during early morning work

Beds were cleaned and summer crops planted intermixed with spinach and radishes. 

Beautiful Potato plants donated by Slow Food USA

No comments:

Post a Comment