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by Albert Brian Vick, Community Kitchen Garden Coordinator,  Lewis Ginter Botanical Garden

The Lewis Ginter Community Kitchen Garden is now shut down for the winter. Volunteers in the garden produced 9,913 pounds of high quality produce for FeedMore’s Community Kitchen.

Weight distribution by type:

Tomatoes – 5,594.5 lbs.

Zucchini/ yellow squash – 3,035.5 lbs.

Cauliflower – 460 lbs.

Cabbage – 235 lbs.

Broccoli – 220 lbs.

Green Peppers – 18 lbs.

While falling just shy of the 10,000 pound goal, the 2011 yield represents an 8 percent increase over 2010 production. This excellent yield was made possible by the hundreds of hours of sweat equity volunteers invested in the garden throughout 2011.

 

The oldest red cabbage leaves produced a kaleidoscope of color.

The red cabbages were a bit of a disappointment by not fully maturing even after 100 days in the field. It’s probably due to getting them planted too late in September.
It’s a bloomin’ cabbage! After the primary heads were harvested, we left the cabbage plants in the field and the plants produced these wonderful clusters of rosettes.
While not heavy or dense, the rosettes were tender and fresh.
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3 Responses to “It’s a Wrap at the Community Kitchen Garden”

  1. The cabbage photos are just lovely!

  2. […] garden layouts shown below labeled “Locbury” refer to a 5,000 square foot expansion.  Last year we grew nearly 10,000 lbs. of food for FeedMore’s Community Kitchen (serving Meal on Wheels of Central Virginia and The Central […]

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