 Harvested garlic You will know your garlic is ready to harvest when about half a dozen leaves are turning brown. Start by pulling up just one or two plants. If the cloves are still small and wrapped in many layers, they need a little more time. If the bulbs are beggining to split, they have been left in too long. So picky! But when they look like the garlic pictured on the left, they are JUST right! Delicious!
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The Bethel School Garden has 11 raised beds in production. Four beds have been planted by the first grade class and the remainder by the 7th and 8th grade classes. In the school atrium we have also planted six window boxes, weeded, and cleaned up the area. The school (Mr. Orange) has received a grant from Lowes to supply the atrium with new pavers and plants in July. The 7th and 8th grade classes built 3 new raised beds and filled all the beds with compost. With the help of teacher Richard Tidyman, they also constructed a hoop house for the tomato bed to protect the plants from blight. The students have planted strawberries, beans, peas, kale, lettuce, cabbage, radishes, tomatoes, cucumbers, onions, brussel sprouts, kohlrabi, leeks, turnips, spinach, green pumpkins, a variety of winter squash, parsley, cilantro, basil, dill, oregano, tansy, and sunflowers. Recently we made a salad from oak leaf lettuce harvested--our first taste of spring! |
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Debbie learned about gardening from her grandmother and has had a vegetable garden for most of her adult life. She is the Garden Coordinator and "Grandparent garden mentor" at Bethel Elementary and loves sharing her joy and knowledge of gardening with students, teachers, and Bethel community. She also manages the Appalachian State University Edible Schoolyard. Archives |
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