Have Vegetables, Will TravelAugust 13, 2010
Newly cultivated and planted fields in Mid-May. Many of the long season crops were started in the student greenhouse, located on Red Lion Row (known fondly by the students as “The Row”). The Row is also home to several fallow fields that we cultivated and used for planting the transplants around mid-May, after the frost-free date. About three fields were designated to the vegetable project, each about 50’ x 50’.
Some of the early season crops such as carrots and peas were harvested in May and June, while the others did not produce much until mid to late June. Since then, we have been harvesting several pounds of beans, squash, tomatoes and cucumbers every few days. The chefs always say,” Whatever you bring us, we will use!” This experience has been a wonderful educational opportunity for the PG students, and we learned several lessons that we will pass along to future classes: focus on a few different, major, indeterminate producing crops, and carefully consider the time and labor required to operate a vegetable garden on such a large scale!
Not only will this project raise money for class trips (such as our trip to Spain this past June), and provide students with experience growing high-quality, low-input produce, but our guests benefit as well! We hope that our visitors can learn about our gardener training programs while enjoying fresh, delicious menu items in the Terrace Restaurant. The PG students are excited to continue harvesting vegetables for the Restaurant for the remainder of the season!