Going Green @ Haverford

As mentioned in the previous blog post, a group of students at Haverford (code-named the “Haverford Garden Initiative”) will be gardening this spring. Our mission (and I say “our” because I am indeed one of those excited gardeners) is to increase interest in gardening on campus and to introduce people to some of the food-related social causes…

Over the past two weeks, we have made serious progress on the garden front. Last weekend, we scoured our newly-roto-tilled garden plots for grass-clods and rocks hopeful of out-competing our petite seedlings. Throughout the week, we continued to water those seedlings in the campus greenhouse and delighted in their spectacular growth. And, this past weekend, we (1) transplanted the seedlings to give them breathing room and (2) planted the cold-season vegetables outside — specifically radishes, carrots, and spinach. In other words, our garden dream is becoming a reality!

Check out these photos to see our progress first-hand:

Keep your eyes peeled for more garden-related posts!

Best,

Andrew Bostick

Haverford Garden Initiative Co-Head

Part of a CPGC internship is bringing what you’ve learned from your project back to campus. Andrew Bostick ’12, who traveled through France last summer learning about organic farming, and Peter Block ’11 and Faye Strongin ’10 who spent their internship with Weaver’s Way, are spearheading the second year of an on-campus vegetable and herb garden.

This year the garden is doubling in size and the planting variety is being increased. Students involved with Claudia Kent’s gardening class for Physical Education credit will be pitching in with planting, weeding, watering and more alongside dozens of other volunteers. Seedlings were started in the greenhouse before spring break and planting will begin next week.

Check out some of what will be planted this year:

Veggies:

• String beans
• Golden & red beets
• Broccoli
• Purple Haze and Nelson carrots
• Cucumbers
• Walla Walla and Red Wing onions
• Sugar snap peas
• Gourmet, Ace, and Red Rocket (chili) peppers
• Regiment spinach

Herbs:

• Genovese basil
• Chives
• Rosemary
• Mint
• Oregano
• Dill
• Cilantro
• Creeping thyme