The VVS Garden 2010-2011

Introduction/History

The recent VVS Garden started out as an experimental area built during the May 2009 Project Period.  A group of students cleared land behind the Griffiths garage and fenced it in, built raised beds lined with chicken wire to keep out rodents, and lined the beds with rocks from a nearby wash.  They also brought several wheelbarrow loads of horse manure from the barn to incorporate into the soil and planted seedlings. 

The first year of this garden’s life was plagued with animal invasions.  Over the summer, javelina broke in several times and trampled the garden until the outer fence was more rigorously secured.  Birds were able to sneak under the bird netting to eat vegetables, gophers and other rodents burrowed under the garden and even through the lined beds.  A few successes included basil and some eggplant in summer and fall, chard and kale in winter, and lettuce and garlic in spring.  Several fruit trees were also planted. We experimented with some different irrigation equipment, different shaped beds, and allowing weeds to remain as habitat for beneficial insects.

In May 2010, a new group of students built a chicken coop in the same area with the intention of raising layers and using the chicken manure as garden compost.  Chickens were raised from day old chicks in two batchs, 10 (6 survived, but 4 died from a squirrel attack) and 6 (but 3 died from a javelina attack).  Securing the grain from javelina proved to be the most daunting task.  We learned it needs to be in a tightly closed container in a high location. 

Over the summer, the weeds in the garden grew rampant and out of control, and volunteer labor to maintain and improve the garden in preparation for fall was inadequate.  However, a number of vegetables put in during the spring survived: tomatoes, basil, carrots and potatoes (surprisingly undaunted by the hot summer), beans, and cucumbers. 

The Global Garden

In surveys, conversations, and emails - parents and students have asked for fresh, wholesome produce and overall improvements in the quality of food we offer our students. We are pleased to announce that we are bringing the operation of the food service
in house, and more importantly, we are creating a larger garden to provide fresh, healthy produce for our students.

Plans to build a larger ‘global’ garden are underway right now. This garden will not only be much larger (3,000 square feet) but will, in its first year, provide some of the produce for our dining hall. We plan to use the garden to augment class discussions and demonstrations; showcase cultural variety in crops from other countries; and provide CAS (service/work) opportunities. Over the years, we hope to create a beautiful, protected garden space that appeals to all VVS constituents and provides more fresh produce for our students each year.
 

• The new site was chosen by the barn because of access to both well water and city water, composting, winter morning sun, and its central location on campus.
• This location provides quick access for students and faculty for classes, work jobs, dining hall harvest, or a moment’s respite from the day. 
• The construction includes a strong, aesthetically pleasing, and permanent perimeter wall, greenhouse, and shed. 
• Several students have begun projects to augment the garden - a worm composting system for the campus and a sprout program that provides fresh sprouts for the salad bar in the dining hall.

You asked. We listened and now we’re acting. Won’t you please join us? Your donation to the garden project will help us enhance our students’ diets, broaden their educational experience, and improve the quality of life at VVS.  Whatever you can afford to give will be appreciated!