WATCH A SHORT VIDEO set in the SPH garden:
Late in May, when most of you may have been starting your field experience placements, enjoying barbecues, or planning summer vacations, a few students from the School of Public Health were starting an entirely different project in the courtyard at SPH I. After more than 4 hours of weeding, working up the ground, tossing out rocks, and planting, the installation of this year’s garden was complete. We waited patiently for our efforts to pay off.
Just as crops across the country have had to contend with the high heat and low rainfall of the summer, we saw the garden struggle to grow. Though we’ve had a few setbacks, we’re finally beginning to see the fruits (or vegetables, rather) of our labor. The tomatoes are beginning to turn red and the peppers are growing to size. We invite you to take a walk out to the courtyard of SPH I, check out the garden, and even pick some produce or herbs to take home.
This year, the Community Garden contains spaghetti squash, broccoli, zucchini, string beans, roma and cherry tomatoes, jalapeño peppers, bell peppers, peas, eggplant, butternut squash, sweet corn, pumpkins, and summer squash. The Herb Garden contains thyme, basil, parsley, mint, chives, and dill.
Care of the garden is led by Kelly Osika (who wrote this post and hosted the video) and Katie Muir (members of the Student Advocates for Nutrition). Special thanks to Kelly Bissonette and Rachel Sturtevant for their much appreciated assistance in planting the garden.