June 2013


Hi folks! Thanks for checking in to see what’s growing at the Potomac Heights Vegetables Garden. We have lots of photos from June of new beds, and seedlings full of potential.



A close up to show the cucumber and nasturtiums. These companions work well together because the nasturtium will flower to create many attractive, edible flowers that will keep bad insects away from the cucumbers.


This raised bed is filled with tomato and basil. A delicious and beneficial companionship.


Here is one of our many Green Machine Melon sprouts!


Here is a new bed we made with cucumbers, potted tomatoes at each corner and the tall mullein plant in the center. The mullein started growing last year. I let it grow because it was fuzzy and cool-looking. Now that its flowering, I identified it and learned that its flowers can help remedy respiratory issues.


Beans are sprouting all over the garden! The bean seeds are so easy to germinate when planted directly in the ground. I mixed up all kinds of beans. Including Whippoorwill, Scarlet runner, and other pole beans.


Here’s an update on the peaches. Yummy!


Yet another attractive bed with three cucumbers and a nasturtium in the center. I can’t wait to see all the blooms!

These are the 3 Sisters; corn, bean, and cucumber. An ancient agriculture technique practiced by the Native Americans, the combination allows three levels of fruit. The corn stalks will grow up to 8 feet high, the beans will climb the stalks and the cucumbers will cover the ground.

A creative experiment to use available space, and make room for all the extra seedlings we have!

A compost experiment using bamboo criss crossing between layers of plant material to help with air flow int he compost. Oxygen encourages decomposition and healthier bacteria.

We’ve been having a steady supply of volunteers from Prof. Wingfield’s class on Sustainability. The students can fulfill the requirement for service learning hours at the Potomac Heights Garden. Here they were helping to clean carrots and separate amaranth grain for food donations.

Two students help to harvest coriander, the seed of the cilantro plant. It makes a sweet tasting spice.

At the end of Prof. Wingfield’s class, we held a celebratory brunch at the garden with bagels and orange juice. These students helped the garden so much!


In other news, we got a work order to help organize the shed. This makes it easier for us to share the storage space with the volunteers of the Innovation Food Forest. The T-bars you see here keep the tools off the floor.

Our Vice President was creative enough to order this construction. Useful way to store smaller tools using PVC pipes cut at an angle.

Harvested some of the garlic. The bulbs were bigger than I thought they would be. These cloves were planted in November 2012. That’s less than 8 months to grow beautiful garlic. These bulbs are of a variety called Chesnok Red.

These mushrooms are called Elegant Stinkhorn (Mutinus elegans). They have been found growing under the foliage of the Figs, Peaches and Elderberries. It’s first stage of development is like an egg that sits just under the soil. They are not edible, but can be beneficial for their antibiotic qualities (Bianco Coletto MAB, Allionia, 2005).

Thanks for reading! If you would like to taste the produce, volunteer or learn about gardening, please come by and visit our garden when our summer intern is there. Doni is at the garden:

Monday – Thursday beginning at 4 PM (ends at 8 in good weather)
Friday at 9 AM

NOTE: If it is raining, do not show up.


About gmugarden

Greetings current or potential vegetable people! This site is devoted to the vegetable garden that exists at George Mason University in Fairfax, Va. The aim of the site is to keep people like you updated on the garden happenings and to show progress to those who can't participate! Enjoy and happy vegetable eating :)

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