Never take more than half. Leave some for others. Harvest in a way that minimizes harm. Use it respectfully. Never waste what you have taken. Share. Give thanks for what you have been given.
~Robin Wall Kimmerman
The beds are planted with a variety of vegetables and herbs. Some of the herbs are ready for harvest now. the strawberries and blueberries are blooming. This garden is for all. If you see something you need please pick it and leave the rest for your neighbor.
Bed 1: (as you enter the garden near the sign) peas, collards, carrots, scallions
Bed 2: garlic – harvested in July
Bed 3: waiting for it to get warm enough to plant sweet potatoes
Bed 4: tomatoes (amish paste, persimmon, sungold, red currant), basil
Bed 5: edible flowers and herbs – basil, chamomile, calendela, tangerine gem marigolds, nasturiums, stevia
Bed 6: spinach, kale, swiss chard, arugala
Bed 7: sage, tarragon, oregano, cilantro, rosemary, thyme
Bed 8: peppers – habanera (scoville 100,00 – 350,000), Gochugoru (Scoville 1,500 – 10,000), shishito (sweet, except for a sneaky 10%), olympus (sweet), carmen (sweet), pepperoncini (sweet)
Bed 9: eggplant
Bed 10: black turtle bean, green beans
Bed 11: strawberries
Bed 12: potatoes and cucumbers
Bed 14: kale
Along wall – lemon grass, blueberries, delicata squash, sunflowers
Funding provided by:
Northern Rhode Island Conservation District,
Rhode Island State Conservation Committee,
and the USDA Natural Resource Conservation Services
