Today the students from Ujima Garden invited the gang from Hecksher Garden to come over for a workday. The Ujima students were super excited about being team leaders and hosts. When they arrived, we quickly split up into work teams: weeding, painting, watering, harvesting and snack making. We all worked together for about an hour and a half and got a lot done. We harvested 15 cucumbers, 6 bunches of swiss chard, 18 bunches of kale, 15 bunches of collards, 11 bunches of basil and 5 bunches of Thai basil. There were also cherry tomatoes but they all got eaten before we could count ‘em.
We made 3 types of bruschetta from our harvest: tomato, pesto and sauteed swiss chard.
Thursday is our last day. We have about 15 ripe eggplants hanging off the vine and we plan on making an eggplant stirfry and serving it with a watermelon salsa.
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- Harvesting
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- Hector’s Creative Touch
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- Kate Leads the Painting Team
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- Adrian and Jose Taste Test the Bruschetta
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- Angel and Cherelle
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- Let’s Eat!
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- Kate Surveys the Harvest
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- Making Bruschetta
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- Good Food and Gardens Crew
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- Thanks for the Sun and the Rain…
I had a great time during garden workday at ujima. It was so nice to see how Ujima works and how much the produce has grown since my friends and I participated in the first workday for Ujima. After all the food was made, I felt like everyone came together as a family.