After saying goodbye to some amazing senior gardeners and having time to rest, the garden is full of life. Unfortunately, our most bountiful crops right now are weeds....BUT we now have 3 student workers in the garden most every day so the garden should be blossoming with delicious fruits and veggies in no time! Today, after weeding for quite a while, we planted corn for the three sisters and kale amongst onions, carrots, lettuces, garlic, some herbs, chard and other goodies. Below is a photo of the little baby kale plants that are already blooming. More plantings to come soon!

Come help us out! The garden loves company and could use some TLC. We are there every afternoon from 1-5 but Wednesdays will be the best days to come get your hands dirty.

Peace, love and fresh kale

SSG

New Herb Garden on campus!

There's now a new herb garden outside of the Dining Hall, in the Keyes Quad area in front of Jonsson Tower! Walk over and check it out! The garden will grow herbs for the Dining Hall and is the first garden located in a central location on campus, a step towards the future of sustainable food production at Skidmore. Eva Fillion and Roz Freeman have been working with management in Dining Services and in Facilities Services as well as a local farmer and the other Dining Hall sustainability interns to make this herb garden a reality.
      The new garden will make it easier for the Dining Hall chefs to use fresh herbs and will allow students to see where some of their food is coming from. The garden will be maintained mainly by the Student Garden manager and the Skidmore Student Garden group, but the Dining Hall chefs and staff will also harvest the herbs. With a perennial bed and an annual bed, we are growing chives, oregano, sage, thyme, lavender, parsley, basil, cilantro, dill, tarragon,and nasurtiums.