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Farmers on 57th: growing living food

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Mixed baby lettuce & peas growing up    Good compost guidelines       

mesh with compost bins in background

Karen Ageson,”It’s harder than last year. Last year things just grew with no problems. This year we had the pests. One whole seeding of peas rotted with the wet weather and was gutted by wireworms and slugs so the whole crop had to be re-seeded. I see this year as a learning year and there is nothing bad about it. Next year I will plant earlier seedlings at home to transplant into the garden. This year I am doing succession planting for more efficient use of space.

We are doing CSA this year so there is no waste of food and so we get a baseline income. We also get to know our members and they are getting involved in the growing of the garden.

 It is wonderful to have our farmer, Jess’s, two-year-old child here. He interacts with us and walks freely and safely in the garden as part of this community. He already knows peas and raspberry plants and when they can be eaten.

I garden because I want to learn how to garden well for my own well being. I am also interested in helping others learn how to grow food rather than buying it. Our current ways of growing food are not sustainable. Food farmers need to be given respect and a living wage so they can do well in the world. We are presently encouraging people to do things that are harmful to us all. When consumers buy food without questioning how they’re able to buy things so cheaply or what decisions farmers must make so food is available at such a low price, they have unrealistic expectations of our food system. The food produced is not living food.”



Karen with radishes                            Jess Henri, the flower farmer          




Karen & Katherine picking food        Snapdragons & spinach                            




Cloches for tomatoes                          Tomatoes & basil in a cloche


Tess Wetherill,”I do this because it’s what I love to do most in the whole world. I like to be outside all day every day, to feel connected to the food I eat, to feel the cycle as things grow, and the food is so good that we grow here.

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