It’s amazing how quickly a garden can progress, given the right conditions. Last night I met up with a few volunteers at our Food Shelf Garden to see how things were shaping up. I’m happy to report that the plants are looking really healthy and robust.
Volunteer Dana Barnett and Intern Sarah Leone weed the food shelf garden
Having had such a long stretch of cool weather this summer, it’s a relief to finally see tomatoes turning color on the vine.
I’ll admit I was nervous knowing that the garden faced the alley with no rabbit-proof fencing to speak of, but there were no signs of any late-night feasting. Of course, it doesn’t hurt having Mary’s cat patrolling the area, or the huge marigold plants shrubs serving as a lush, colorful barrier. It’s exciting to think that in another week or so, our volunteers will start delivering fresh vegetables and herbs to food shelves within 5 miles of the harvest.
Vegetables such as gold tomatoes, leeks, heirloom purple chili peppers, spinach, bell peppers, broccoli…
one perfect, nearly ripe tomato
…and herbs such as sage, coriander, sweet basil, and chives.
sage, glorious sage
I’d like to give a shout-out to all the volunteers who have graciously donated their time and energy to keep the Food Shelf Garden looking spectacular. Thank you so much for your help in making this happen!
-Jackie
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