2017 gardening season

Registration is open for participating in the 2017 Community Teaching Garden course.

We will be running one class for first-year students at the Ethan Allen Homestead on Monday and Thursday evenings.

And we are very excited to begin an advanced level course (CTG.2) for individuals who have completed the first-year course.  Advanced level gardeners will meet at the Tommy Thompson garden on Wednesday evenings.

For more details on the course, please visit VCGN’s webpage.


Week 22: We celebrate a season of Growing Together

We could say so much about the wonders of growing food together and about what we have learned after spending 22 weeks in the garden!

We celebrate all the plants that were our teachers this season, particularly our beloved sweet potato:


#No filter.  Sweet potatoes in an orange TubTrug bucket actually look as beautiful as this!  After a season of growing potatoes and sweet potatoes, there is a unanimous agreement among students to embrace the amazing sweet potato – they are easy to grow, require minimal tending, pests are not attracted to them, and their high nutrient profile make them the ideal fall harvest.

When we use our organization’s tag line of “Growing Together”, we of course celebrate all the nutritious food we grow in the Community Teaching Garden.  And we also celebrate the new friendships and connections cultivated in the garden.  During our final class, we had a closing ceremony to share words of gratitude for all that we have learned by Growing Together.

An offering of fall-colored calendulas, marigolds, and nasturtiums decorated our garden for our last class.

Students, friends, and family gathered for one last potluck during our graduation celebration on Saturday, October 8th.  We exchanged gifts, sweet words of gratitude, a chronological slide show of photographs, and enjoyed a garden-inspired feast.

With certificates in hand, students strike a pose.  Hooray for our graduating class of 2016 Community Teaching Garden students!

Students share their thoughts on the Community Teaching Garden course:

“It is amazing to see all of the progress and growth that occurs over the span of 22 amazing weeks.  Not only did the garden transform, but so too did all of us.  From bare soil and weeds, to prolific vegetables and herbs; from inexperienced students, to knowledgeable community gardeners.”                      – Morgan Rainville, 1st year student

“Being at the garden for two summers has shown that a city girl can become a gardener, can grow her own food and flowers, can learn and fail big, and re-connect with nature weekly with other like-minded and wonderful people.  I’m grateful for all VCGN does for communities throughout our state and the impact it has on our lives.”                            – Andrea Olson, 2nd year student

Meeting twice a week with the same group of individuals and knowing that I would be outside was really mentally helpful for me.”                                                                                 – Anonymous

“I loved everything!  But if I had to pick out one (highlight): I really like learning different ways to use herbs and vegetables in ‘atypical’ ways (like fire cider, salve, herbed butter, canning, sauerkraut, and drying herbs).”                                                                                                    – Anonymous

“I will look back on this summer as a landmark year; this course developed skills and cultivated a passion I will utilize the rest of my life.”                                              – Bill Wooden, 1st year student

“I appreciate food even more now, because I have learned how much work is actually behind all our foods. I value the work of all the people who work in growing food, I now make even more and better informed decisions on what I eat, where I eat and if I eat at all. My conscientiousness and consciousness have been more sharp now, and I share my very well informed opinions all the time. I made new friends, I spent quality time outside with Willy Wonka (dog) who was part of the group too! I made a greater connection to mother nature and the actual real values in life!”                          – Ute Monsen, 2nd year student

Week 21: Putting our gardens to rest

Although it is almost the end of our 22-week long course, we are still keeping busy!  We are primarily focused on collecting the last harvest, spreading cover crop, mulching around perennials, and gathering our garden tools for our end-of-season inventory.  With so much to do and cold weather inviting us to be very efficient with the time we spend in the garden, we rely on garden checklists to keep us on track.

We are grateful for other gardener’s who have come before us and have written checklists to guide us with putting our gardens to rest.  In that spirit, we share with you this checklist from Waterfowl Farm (we don’t actually know them, but we are thankful they share resources online!):

Putting the Garden to Bed – A Fall Checklist 


One CTG student decided to uproot and re-pot her beautiful marigolds to bring them inside.  You can do the same with perennial herbs such as rosemary and thyme that tend to be less frost-hardy than other herbs.

Week 20: Tomatillos

Tomatillos need plentiful summer warmth to fill in the papery husk that surrounds each fruit.  So finally, after 3 months of growing and growing and growing, both CTG sites have been blessed with an abundance of green and purple-tinted tomatillos.  Our garden teacher, Carolina, shared her favorite recipe for preparing green salsa…

Roasted green tomatillo salsa
2 handfuls of tomatillos (husked and rinsed off to remove the stickiness)
1 medium white onion
3-5 garlic cloves
1-3 jalapeno or serrano peppers
1 handful cilantro
1 lime
salt and pepper to taste

At the CTG site, we used a griddle over a camp stove to “roast”  all the vegetables.  At home, try putting all vegetables under the oven broiler and every couple of minutes move them around to keep the cooking even.  You want the onion, garlic, and pepper skins to get all nice and toasty black.  As for the tomatillos, they will turn from bright green to a more muted green when they are done roasting, and you will notice that their juices start caramelizing.  This is when their natural sweetness comes out and pairs divinely with the strong flavors of the onion, garlic and spicy peppers.

Once all the vegetables are nicely charred, combine all ingredients in a blender.  Season with lime juice, salt and pepper as desired.


Week 19: Supporting the change you wish to see in your soil

Of course, evaluating the health of our soil is not only for the fun of observation, but also as a reference point for soil amendment. Each time we water, we are amending our soil. As we learned last week, water is crucial to the distribution of nutrients through the soil and the distribution of nutrients is crucial to soil health. That said, simply watering our soil is not always enough. Remember, with a too clay-y soil, the water can not penetrate the soil’s top layer and will simply run-off (along with your precious nutrients). In the case of sandy and silty soils, the grainy quality leaves nothing for the water to hold onto. Without a support structure, water disappears leaving a dry nutrient-deficient soil.

So the first thing is first – support a soil that allows water in and invites water to stay. For any soil, begin by adding organic material (compost). Curious to learn more about compost? Attend VCGN and compost expert, James McSweeney for a community composting forum this October 2016.

Though the forum is just around the corner, the time to add compost is early spring – as soon as the ground is workable. Until then, a few ideas for soil amendment:

Cover cropping

Buckwheat is an excellent late summer cover crop that keeps moisture in and weeds out.
The beautiful buckwheat flowers indicate that it’s time to turn the cover crop. This process, as simple as cutting the base of the plant stems and leaving the layer of organic plant material to rest, keeps the plants nutrients in your garden while also preventing the cover crop from going to seed and becoming ‘opportunistic’ (or invasive).

Buckwheat is not the only cover crop. In fact, there are several cover crop varieties that can over-winter, even here in Vermont. Winter rye is quite hearty and, with long, strong roots, can help to defend against winter weather – keeping soil in place through heavy rains, freezes, and thaws, and even ice sheets. Legumes provide another benefit — fixing nitrogen from the atmosphere and pulling it down into the soil.

Sheet mulching (‘Lasagna gardening’)

Sheet mulching is an excellent alternative to cover cropping – supporting weed suppression and helping to build the fertility of your soil. Act fast! Now is the time!

As the season winds down and plants come out of the ground, check out this ‘Ultimate, Bomb-Proof Sheet Mulching’ How-To.


Week 18: Evaluating soil health with our five simple senses

A few brave students tasted a small amount of soil, another held a handful of soil to her ear, “I can hear the ocean!’ she exclaimed. She was joking. In reality, in a sensory evaluation of soil health, we tend to rely most heavily on our visual and tactile observations. Before we get into what’s good and what’s bad, let’s establish what is.

Soil, dirt’s preferred noun, is that composite beneath our feet. It’s a combination of organic matter (humus), oxygen, water, and minerals. Humus, the organic component of the soil, is a composite itself, made up of decayed plant and animal matter. Oxygen and water facilitate life, allowing for the movement of nutrients. Minerals like sand, silt, and clay define the character of the soil.

How’s about this soil? Rich chocolate brownie with just the right amount of moist, fluffy, organic goodness. For growing veggies, the overall ratio that we are looking for is 5% humus, 25% oxygen, 25% water, and 45% mineral. The dark color of this soil speaks of its organic matter, the fluffiness of its water and oxygen.

As for texture, soils that are overly sandy will feel gritty, silty soils will feel like dry flour, and a too clay-y soil will feel smooth and slippery, especially once exposed to water.

Here’s Carolina offering an explanation of the soil texture triangle (expanded below). The triangle places Loam in the center. Loam is a made-up name for the just-right ratio of sand, silt, and clay.
If you are looking for a finer understanding of your soil’s mineral composition, the jar test is for you. Simply place a large handful of soil into a quart size jar and fill the jar with water (up until the neck begins to curve in). Then, wait for contents to settle. Sand will fall to the bottom of the jar within an hour. Silt will sit just above sand, settling out over night. Clay will sit above silt, taking a few days to separate itself from water that remains. Now, you have an easy illustration of the relative presence of our three main minerals.

Now, if you’ve smelt, felt, heard, seen, touched, jar tested your soil and you are still curious, UVM’s Soil Lab Test is a good next step. Tests are relatively inexpensive and can be tailored to your garden’s focus. Come back soon for more on soil amendments.

Week 17: Cut-and-come-again for fall harvest

As we enter the last week of August, we turn our attention to fall.  Although we still have a month until  the equinox and the official arrival of autumn, now is the time to plant the last few seeds of quick-growing, cold loving vegetables.  That list of cool season crops that we planted includes:

  • Radishes – Watermelon radishes are particularly well-suited for fall, and they are beautiful!
  • Mustard greens – We directed seeded many varieties ranging from mild Spinach ustard, to dark burgundy Red Giant, and frilly Ruby Streaks.
  • Asian greens – We will harvest baby greens in mid-September and hopefully a few full size Pac Choy and Tat Soi that seem to be highly prized by gardeners.
  • Spinach – Oh spinach, we have missed you in our garden!  We have held off on direct seeding spinach until late summer, but now it looks as if we will be harvesting plenty iron-rich leafy greens from almost every student plot.
  • Lettuce – We are choosing to plant varieties that can be harvested with the “cut-and-come-again” technique.  Read below to learn more.
  • Mache, swiss chard, arugula and cilantro also made it into our direct seeded fall crops.

We love the cut-and-come-again technique for continuously harvesting an abundance of leafy greens in fall.  Here are a few sketches that sweetly illustrate the technique:




One of our second-year CTG students, Ute, has perfected the art of cut-and-come-again harvesting.  Ute planted her first arugula seeds during the first week of class, and within less than a month she was snipping off tender arugula leaves.  Arugula and baby kale from Ute’s garden were the first garden harvest we enjoyed munching on.  And now we are coming full circle, as first-year students remember Ute’s arugula and are now inspired to try out the cut-and-come-again technique in their own plots.

                                   Ute with her late-spring harvest of cut-and-come-again greens 
On the left, freshly cut greens. On the right, greens to be cut next week.