Though staff has been enjoying and sharing produce all summer long, this seemed like a good time for an official harvest, so at lunch today, gardeners presented a Lunch, Learn and Taste session to their colleagues.
We talked about how the garden was a way to make our own building more green, the volunteers that helped us (not only the gardeners, but our building crew who helped with watering, our parks crew who started us off by turning the beds, and American Plant Food, who generously donated seed and supplies), and how we plan to winter over the garden (soils amendments and some hardy crops like cabbage).
But the real point of the garden party was to harvest and we had fun discovering sweet potatos under thier carpet of vines, eating peppery nasturtiums, and hunting for green beans.
Gardeners generously hit their kitchens last night and we enjoyed Thai beef salad with lemongrass, a roasted beet and sweet potato salad, a fennel and orange salad, basil pesto with pasta, lemon verbena cake, and various butters, drinks, and syrups infused with herbs, all made with produce from our garden.
Plans for next year include expanding our beds up the stairway and perhaps onto our green roof. But in the meantime, there’s still plenty to munch on.