Go get some grub!

What a wet week we have been washed with!
Well, one thing is for certain- those thirsty plants are all the more succulent for it.

Today, four full heads of lettuce (Jericho Romaine and Red Iceberg) were proudly delivered to the Campus Center Cafe, along with what Ann Finley referred to as a "good sized bunch" of fragrant dill.




Tomorrow, the wonderful CC cafe dining staff will unveil their community-garden inspired dishes to the masses- or to several hungry Smithies, academics, administrators, perhaps even an alum or two.

Consider this your invitation- witness this first step toward a fuller integration of farm to fork, of garden to classroom, of participatory dining. Better yet, taste it!




Look out for more community garden and CC cafe collaborations this summer-
and stay tuned for a Pasta Sauce Canning and Pesto Making Party



Come see the tomatoes ripen on the vine, the cosmos blossoms open, the peppers and bean plants bear their fruit, and more exciting garden adventures.
Email smithgarden@gmail.com if you'd like a tour or want to come help out!

Keep Scrolling Down for New Photos (on the previous posting)!

My, How We've Grown!

Nearly a month ago, on Saturday, June 21st, four diligent set about planting in bed #4 and tending to the mass of weeds that seemed to have sprung up overnight around the parameter of the garden. Yes, summer is indeed a time for rapid growth.




After a few weeks out of the state, I returned to find that the tomato stalks had become a massive jungle, the heads of lettuce are now the size of small shrubberies, and the basil, dill, and flax have shot up to above-knee height. The wheat has changed to a pleasant golden brown and has acquired its "spikelets" (flowering heads). We have a few promising cherry tomatoes dangling, and even a head of broccoli, making a grand entrance, concealed by its broad, dramatic leaves.





I stood in sheer surprise at the transformation that had taken place seemingly overnight. Then I got to work staking the tomatoes, weeding around the not-yet-fruiting peppers and beans, and wondering what to do with all those big beautiful heads of lettuce. Here are some thoughts I have:




-Giving several heads for the Campus Center to make signature salads for those meal-plan-bound Smithies
-Donating to the Northampton Survival Center
-Bringing up a big hoard of hungry Smithies to harvest for a garden salad.
-Inviting Fort Hill kids to come pick, learn, and devour.
-Sending out a call-to-arms to our volunteers and neighbors.

Once the tomatoes develop, we will try to orchestrate a preserving party to make tomato sauce for those dreary winter months (or sooner!) Stay tuned.



Please let us know if you have any ideas for where the harvest should go, both in the summertime and come fall. Send ideas to:
smithgarden@gmail.com
Also, let us know if you're interested in getting in on the action- helping weed, bringing a head of lettuce or bunch of basil home, partaking in an activity with the Fort Hill kids, whatever strikes your fancy.



Yours in vegetable-solidarity,
Caroline