The Perfect Garden

With hands-on work in the Chris Robb Garden, we researched what was the best method for preparing a proper organic garden. After the garden was created in 2012, Dr. Brunell and his students are still researching the best method for creating a productive, pesticide-free, all-natural garden that produces a variety of delicious, high-yield produce in addition to maintaining the soil’s health. To research the best method to maintain the garden, we first prepared the beds for plants. Cover crops, which were planted to naturally restore nutrients and nitrogen in the soil, were removed. Then, we turned the soil to aerate it and mixed it with chicken manure and an organic soil amender called Black Gold to add more nutrients back into the soil. After starting different plants from seeds, we transplanted these seedlings to the garden and planted them into six inch deep holes about four or eight inches apart. Drip tape was used as a watering system and covers were used in the winter to protect the plants from harsh weather. This semester we harvested a variety of vegetables in great abundance, some of which included kale, Asian greens, broccoli, lettuce, collard, cabbage, kohlrabi, and peas. To waste nothing in the garden, compost piles were made using plant waste that will break down and be used as new soil and nutrients for the beds. Our harvests have gone to the school’s Farmer’s Market and dining service, Bon Appetit, every Wednesday for students, faculty, and others to buy and enjoy

The Perfect Garden

With hands-on work in the Chris Robb Garden, we researched what was the best method for preparing a proper organic garden. After the garden was created in 2012, Dr. Brunell and his students are still researching the best method for creating a productive, pesticide-free, all-natural garden that produces a variety of delicious, high-yield produce in addition to maintaining the soil’s health. To research the best method to maintain the garden, we first prepared the beds for plants. Cover crops, which were planted to naturally restore nutrients and nitrogen in the soil, were removed. Then, we turned the soil to aerate it and mixed it with chicken manure and an organic soil amender called Black Gold to add more nutrients back into the soil. After starting different plants from seeds, we transplanted these seedlings to the garden and planted them into six inch deep holes about four or eight inches apart. Drip tape was used as a watering system and covers were used in the winter to protect the plants from harsh weather. This semester we harvested a variety of vegetables in great abundance, some of which included kale, Asian greens, broccoli, lettuce, collard, cabbage, kohlrabi, and peas. To waste nothing in the garden, compost piles were made using plant waste that will break down and be used as new soil and nutrients for the beds. Our harvests have gone to the school’s Farmer’s Market and dining service, Bon Appetit, every Wednesday for students, faculty, and others to buy and enjoy