Autumn Harvest in the Garden

Well, this is Doni here, the new co-chair of the GMU Organic Vegetable Garden. Jimmy is the other chair. I am updating this blog to finally take over all that Amanda started and has left for us. I have some new photos. I would also like to add information about recipes and medicinal uses for the vegetables and herbs that we grow here. I hope you enjoy it.

 
 
These are Banana Peppers. They are among the most spiciest! Very Hot!
 
 
 
 
 
 

 
 
 

This is our bed of a variety of lettuce.

Fresh as can be. Come pick some today!

 
 
 
 
 

 
 
Red and Golden Rasberries. Yum! Juicy!
 
 
 

             Here is a batch of Ginger.

Essential for Asian stir fries. Good as a tea.

 
 
 
 

 
 
 
Our peanuts need to get tested before we can safely distribute them.
They’re being eaten by someone!
 
 
 
 

 
 
 

These beans are not as tasty as we expected. Maybe the phosphor and nitrogen levels are not at a good ratio to help the vegetables thrive, instead the leaves get real green.

 
 
 
 

 
 
 

Here is one of our kiwi plants.

They are climbing fast! In a couple of years, we will have big, juicy kiwis.

 
 
 
 

 
 
 

We have watermelons!

 
 
 
 

 
 
 

The Pumpkins are just starting to bloom!

 
 
 
 

 
 
 

We have two Pomegranate bushes, small now will grow fruit in a

couple years.

 
 

 
 
 
Our Cover Crops for the winter have just been sowed;

Hairy Vetch & Winter Rye.

 
 
 

We have mint in two different places at the garden. One patch is in the circular herb garden out front and in the farther back corner with the sage. Mint is edible fresh and can also be dried to make tea. It helps with the stomach a lot, not just cramps and stomachaches, also with flatulence, nausea and vomiting. You can also use the unsweetened tea as a refreshing face wash. Place a handful of bruised leaves in a quart-sized pan of cool water, let sit for an hour or so and store in the fridge. It is very common to have headaches that are actually caused by an upset stomach or intestines. Drinking mint tea can help relieve this type of headache.

 
 
 

 
 
We have loads of sage growing in the garden. Its a perennial, meaning it comes back every season, and I swear it gets bigger every year! Sage is an excellent aromatherapy herb. The fresh leaves smell delicious, and you can actually eat them too. Eating the fresh leaves is said to bring immortality and longevity. The leaves can also be sued as a compress on cuts and wounds. You can dry the leaves by hanging them to make tea. The herb is also burned as a type of incense to literally neutralize the surrounding air, while purifying it from evil spirits or negative energy.

 
 
 
 

 
 

We also have lots of oregano, right next to the mint and sage, near the shed. Oregano is very safe to experiment with, it’s edible can have no overdose. It has many medicinal uses as well as culinary uses. As a tea it can help with bloating, flatulence, coughs, urinary problems, bronchial problems, headaches, swollen glands, and to relieve fever, diarrhea, vomiting and jaundice. It is very useful when you have tired joints or aching muscles. Just put a handful of leaves in a coffee filter or mesh bag and run steaming bath water over it, then soak in the bath.

 
 
 

We have calendula growing in the circular herb garden right in front of our establishment behind Potomac Heights. It’s a yellow and orangish flower that is edible; the leaves as well. You ca enjoy them fresh or hang dry to make a tea. It’s excellent for bee stings since the fresh flowers rubbed on the sting can relieve the pain. The tea can be helpful for stomach cramps, indigestion and flu/fever symptoms. It can be used as a beauty aid for the hair by making the unsweetened tea into a rinse which will bring out natural highlights in blonde and brown hair.

 
 
 

Swiss Chard anyone? Upcoming next week; recipes to make this taste better.

 
 
 

Marigolds!

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