The Fairmont Slow Food Garden is flourishing! The squash vines are wandering all over the garden, the potato plants hold the promise of two heirloom varieties, the tomatoes are ripening, and the bean plants are full of beans of various shapes and colors. There are even some pumpkins this year. We have a wonderful compost pile ready to provide nutrients for the beds this fall and four fruit trees that did very well in their first year. Thanks to the students, the Fairmont staff, the Slow Food volunteers, and the community volunteers who made it happen.
As the harvest season continues, teachers are making plans for using the produce in their classrooms with the help of Slow Food volunteers. We look forward to enjoying the bounty of the garden at a community harvest dinner later this fall.
Now that the garden is fenced, we would like to turn our attention to creating beds for perennials, both edible ones, like raspberries, herbs, and rhubarb, and beautiful flowers. If you haven’t visited the garden recently, stop by soon. It is fantastic!