Growing Food
Growing Food for and by Growing Bodies
Edible Landscaping at the Ayden Boys and Girls Club
Introduction
Originating with the folks at A Time for Science Nature and Science Learning Center, and based on the demonstration organic garden maintained there, the program entitled “Growing Food for and by Growing Bodies” was developed to bring to the children at the newly occupied Ayden Boys and Girls Club a truly hands-on and experiential means of learning more about their food than “…it comes from the store.” This program very concretely demonstrates where things comes from, what’s involved in producing them, what things look like, how foods can be prepared, and it even gives the kids a chance to taste many things that they might not otherwise have a chance to sample.
Planning
Work began long before the dedication of the new facilities. In anticipation of the garden, children at the old location were given a chance by Nancy Bray (ATFS Education Director) and Joni Torres (a Master Gardener and ATFS volunteer) to determine what items they might want to plant, and to learn how to plant and sprout seeds in potting planters and to propagate others items from cuttings.
Given the space allocation at the new Club site, Joni generated plans for the physical dimensions and the lay-out of the raised bed garden to be completed in three phases. Though a couple attempts at grant funding were unsuccessful, and will be resubmitted next year, work on the project continued in the hopes of securing local support – which, indeed, came together quite nicely, starting with a contribution of seeds planting pots and other materials by McCrurry’s Hardware Store of Ayden.
Putting Together
A student from South Central High School, Colton Roberts, took on the construction of the raised beds as his Senior Project. He enlisted several of his friends to help and his family graciously contributed the wood and other materials. Under the direction of his teacher/mentor Ann McClung and her husband Bill, Colton and his crew laid-out the dimensions for phase one, secured the materials, constructed the beds, Obtained and spread the mulch for the walkways between beds, and filled the beds with a mixture of topsoil – which was graciously contributed by Harvey Lewis – and peat moss – contributed by A Time for Science.
Planting, Protecting, Pruning and Propagating
Then came the exciting work of planting the garden, nurturing it, watering, cultivating, and watching it grow. Anticipation grew as the plants themselves grew. Different beds had different titles for different plantings. There is a “smelly garden” including ginger, garlic, rosemary, lavender, basil, oregano, lemon verbena and other aromatic herbs and spices. There are flowers of various types throughout the garden to give not only beauty but also to attract the pollinators. There is a “pizza garden” which includes tomatoes, peppers and the ingredients found in a typical pizza. And there is a “three-sisters” garden which included corn, squash and beans in the manner that the Native Americans used in companion planting fashion.
Most Tuesdays and Thursdays throughout the summer saw either Nancy or Joni or both working with the children allowing them to discover the science and technology, and the art and pleasure of raising food. This even includes examining and learning about the bugs – both good and bad – and what all they do for and to the precious plants and what the gardener does.
Note the questioning look on the one face of the one lad when he discovered the that the seed pods of inpatients pop with the force to expel the seed some distance. And it was a revelation to another that in the beginning pumpkins are neither big nor are they orange. Yet another was amazed to learn that the French fries she claimed to so dearly love are really potatoes that she had earlier protested that she hated. That such concepts are being assimilated under such an informal and fun atmosphere should warm the heart of every teacher in the crowd.
Picking
Long about the end of June 2010 and the beginning of July 2010 the first fruits from this “Edible Landscape” started to become available. The excitement and pleasure of harvesting their own – home-grown – vegetables was palpable. The expressions on their faces as they gathered in their first harvest were priceless. How else can you explain “satisfaction” as when the kids applauded when their first cantaloupe was sliced open?
Preparing, Plating, and Partaking and PRIDE
As the vegetable picking continued, additional fun and amazing learning followed exposure to the culinary arts of cutting, slicing, chopping and finally stir-frying such garden fare as peppers, onions, Bak Choi (Yes believe it or not – Bak Choi!). Caprease salad was also on the menu that day. To the amazement of all – or maybe not – there was not a sliver or crumb left – even of the Bak Choi. The comment from one of the participants at the end of this session was, “This is more fun than the computer room.”
As the harvest produced tomatoes and peppers, our budding agriculturalists turned into chefs and they processed tomatoes into tomato sauce, which in turn was converted into pizza sauce and spaghetti sauce. More than that, they got to make pizza dough and various forms of pasta. Then Wa-La home-made pizza and home-made spaghetti. You can’t believe the intensity of these kids until you see a group of them sitting in front of the oven watching for the cheese to bubble and the crust to turn brown. One young man decided that very day that he definitely wanted to take up cooking as his occupation. Who would have thought!
Planning for the Future
Based on the success of this project so far – and the number of kids wanting to get in on the fun – plans are currently underway to raise the funds and volunteers for both Phase II and Phase III expansion.
News Postings
We have made several postings on this developing project in our News section. We have put links to them below for your convenience. This section will be updated as additional posts are made.
April 2, 2010 | May 15, 2010 | July 17, 2010 | August 6, 2010
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