The Alison Clarke Community Garden grows fresh produce for the South Wedge Food Cupboard. Each year over 1200 pounds of fresh, organic produce is harvested in 18 raised beds (plus potatoes in 5 gallon buckets, and beans along the fencing). All produce is taken into the South Wedge Food Cupboard so that clients have fresh, nutritious food to supplement their diets. Collards, cucumbers, radishes, beets, kale, tomatoes, zucchini, summer squash, carrots, onions, garlic, basil, beans, and eggplants all show up in season.
Volunteers are needed every day – no ‘Green Thumb’ required.
- Early in the season there is a busy period of preparing (sometimes repairing) the beds in preparation of planting.
- This is followed by either planting seeds or small seedlings that have been donated.
- Once all the beds are planted, watering becomes the main chore. Some seasons Mother Nature is very helpful, other seasons we rely on volunteers to keep things growing.
- Once plants start to mature it is time to harvest. Since the South Wedge Food Cupboard is open M-W-F from 9:00am to noon, volunteers arrive at 7:30am to harvest, weigh, clean, and package the fresh produce so it is ready for the first clients at 9:00am.
- Thinning, weeding, and watering are weekly chores through the summer
- In the fall garlic is planted. It is time to prepare the beds for next year. Repairs are made where needed. Plans are made for the following growing season.
A core of regular volunteers is needed throughout the season to keep the work load easy for all. Routine chores like watering can be done when it fits any schedule. Harvesting requires 2 hours, early in the morning, on any given day. And other chores are done on an as needed basis. If you can help – any and all help is appreciated! Please contact us – let’s sit down and see what our interests are and how you can help.