Jun 14th, 2015

Volunteer’s Bountiful Harvest

This week Genworth Financial sent another great group of volunteers to work in the Community Kitchen Garden.  The volunteers helped harvest 159 lbs. of fresh vegetables to take to Feedmore’s Community Kitchen, our largest donation of the season so far.   This donation brings our year-to-date total to 461 lbs.

Volunteers from Genworth Financial.

Volunteers from Genworth Financial.

The harvest included spring crops like kale and beets but also the first tomatoes, peppers, and squash of the season. Those will make some great recipes for Meals on Wheels recipients and for the children who attend partnering daycare organizations who are provided meals through Kids Cafe. We hear the kids really like the cherry tomatoes.  And everyone knows there’s nothing like fresh bell peppers or celery grown right from the garden!

Genworth interns staking and tying tomato plants.

Genworth interns staking and tying tomato plants.

In addition to harvesting, the volunteers staked and tied tomato plants, applied organic fertilizer, and mulched planting beds with  recycled brown paper grocery bags and wood chips. These will keep our tomato plants happy, keeping in moisture and controlling weeds. This will be especially important as the summer gets hotter and drier.

Genworth volunteers mulching rows with brown paper grocery bags that were donated by LGBG volunteers.

Genworth volunteers mulching rows with brown paper grocery bags that were donated by LGBG volunteers.

Volunteer contributions from corporate partners like Genworth Financial are vital to the success of the Community Kitchen Garden and aid us in the effort to eliminate hunger in our community. If you would like to volunteer at Lewis Ginter Botanical Garden we have lots of opportunities. We have a list of adult volunteer opportunities, youth volunteer opportunities, even a chance for families to volunteer together.

About Laura Schumm

Laura is the Community Kitchen Garden Horticulturist at Lewis Ginter Botanical Garden. When she’s not working in vegetable garden, she enjoys spending her days at the river and checking out all of the new restaurants the Richmond food scene has to offer.

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