With one more week before class starts for the Fall 2013 semester, the garden’s harvest is accelerating. Lots of our fruits are ripe, and the watermelons are getting larger. The Okra is harvesting every three days, several pounds each time. The tomatoes have just recently been ripening rapidly. Finally, the marigolds and nasturtiums are really popping up splashes of color all throughout the garden.
A sample of one of our give-away baskets.
Okra, Squash and Tomatoes.
Set up for Kiosk sale.
Two of our Moon and Stars yellow-fleshed watermelons.
The Green Machine Ice Cream Muskmelon, #1.
The Green Machine Ice Cream Muskmelon, #2.
The Green Machine Ice Cream Muskmelon, #3 and 4.
Squash and clover looking good.
Later in the season, the cucumbers become smaller and pointy.
The Green Machine Ice Cream Muskmelon, #5 and 6.
Our largest pumpkin is getting noticeably bigger every week.
The smaller pumpkin is finally turning orange.
The Sweet Corn stalks reach up to about 9 feet in height.
Organic Sweet Corn has the most beautiful hair!
That’s some gorgeous yummy corn!
Our crate heading to the Food Bank at James Mott Center.
These plates go to the Housing and Sustainability Offices, both which started the garden.
Cabbage, tomatoes, cucumbers, squash, and sweet corn.
Beans and Raspberries
Edible and wonderful flower, the marigold.
All these colors and the warm sunlight, yum.
First timer cans the white peaches to preserve them.
It was really quite easy, and made with pectin for the perfect texture.
Sunberry Jam is almost necessary if you want to preserve the sunberries.
A nest was found in the tomato bush.
The new border bed creates a welcoming perimeter that expands our space to grow food.