Tag Archives: garden

Pantry Produce Plot: More than Honors Work

To complete an A with Honors project for her Hospitality degree, Parkland College sophomore Del Jacobs has been working with Parkland Horticulture faculty this summer to plant a garden for the Wesley Food Pantry at Parkland.  She shares the process and her progress below. As a student, Del’s exemplary efforts in sustainability and feeding the hungry are well documented; the garden project is a continuation of her drive to serve. Parkland is proud to train those with a heart to help.

 

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I approached Theresa mid-spring about getting help from the Horticulture students to plan and plant a garden to feed 30 families. The Wesley Food Pantry at Parkland feeds an average of 30 families at each distribution.

Theresa’s class ran the numbers and figured out what to plant and how much to plant. In May, before my trip to Morocco, I helped Theresa and her staff plant the garden. Unfortunately, I was unable to monitor the garden for the first six weeks, and the weeds got very large and deep. Therefore, the garden doesn’t look pretty, which is why there are no pictures of it.

I began to coordinate volunteers to help me weed. We began by meeting every Saturday from 8:30 to 9:30 a.m. to pull weeds. We weren’t making much progress, so I added another day. We now also meet on Tuesdays from 4:45 to 5:45 p.m.  So far, I have had nine volunteers; most have joined me once. My most faithful volunteer is Thor Peterson, sustainability coordinator at Parkland.

In spite of the problems, I have been able to harvest approximately 450 pounds of produce!

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I am also providing recipes to the pantry clients. I try to furnish recipes that use more than one vegetable from the garden along with nonperishable
items available at the pantry.

As the season moves on and the summer vegetables are harvested, we will be planting vegetables to harvest in the fall.

Lastly, I began working with Dawn Longfellow, Wesley Food Pantry’s operations manager, on a name and graphic for the garden. Dawn is still working on the graphic, but we have decided on the name: “Parkland’s Pantry Produce Plot.” I’m hoping this project will continue for many years, and I plan to be involved past the end of my A w/Honors project.

[Theresa  Meers is an associate professor of ag/horticulture at Parkland.]

 

Fresh herbs are better, right? 

 

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“Yes, but I’m drowning in basil – HELP!”

Here are some quick tips to get the most flavor out of your culinary herbs in order to enjoy them all year round:

Inside, outside, upside down.  Some herbs are just easier to grow than others.  It’s important to create the most hospitable environment for those finicky herbs on your list.

Timing is everything.  When it’s time to harvest, you want to capture the most optimal flavors.  Some need to be picked early in the morning before the dew dries, while others need to bloom first.

Proceed with caution!  Some herbs have toxic portions.  Make sure you know which ones those are and how to enjoy them safely.

Persevere as you preserve.  You can dry, freeze, or make oils with fresh herbs in order to use later.  The secret is knowing which process to use for each herb.

Does this container make me look flat? Choosing the correct container to store your herbs is essential in preserving the vibrant color and delectable tastes.  Don’t zap the flavor.

Want to learn more about maximizing your herb expertise? Jean Hovde has just the class for you! Sign up now, through Parkland College Community Education.

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