Goodnight moon. Goodnight room. Goodnight bears, goodnight chairs. Goodnight kittens, goodnight mittens. Goodnight clocks, goodnight socks. Goodnight house, goodnight mouse. Goodnight stars, goodnight air. Goodnight noises everywhere. 

Goodnight beets, goodnight sweets. Goodnight carrots, goodnight ferrets. Goodnight apples, goodnight chapels. Goodnight peas, goodnight fleas. Goodnight kale, goodnight snail. Goodnight volunteers, let’s cheers! Goodnight Skidmore Student Garden!!!

The garden thanks you for all of your support this season! It was a huge success. We look forward to seeing you in the spring! 

Can Ya Dig It?

The past few weeks have been busy busy for the garden! We had two tabling events besides the harvest dinner. We tabled at a biotechnology lecture and at the dining hall’s local food dinner. Then, Sarah Breckenridge’s food literacy class came to the garden for a tour and to harvest veggies for a cooking competition that they had later that evening. It was great to talk to so many different students and community members. Lots of good networking happening. And we just love it when professors take advantage of the unique, outdoor education space that we have at the garden! 

On another note, it’s that time of year again. WE HAVE TO PUT THE GARDEN TO SLEEP! We will be tucking our little baby in for the winter over the next 2 weekends so these will be your last chances to come get dirty with us! :(  

Check your email for updates about when work parties will happen. There will be one this week on Friday. Email mreisner@skidmore.edu to get on the email list!

The Harvest Dinner was a HUGE success!!! In just 3 days, we cooked a fresh, locally-sourced, vegetarian meal for the Skidmore community. We served almost 250 people! And we raised over $300! Plus we got to listen to some amazing jazz music. AND we had fun doing it! The harvest dinner = best event of the semester. I’m already looking forward to next year. Here are some low quality photos from the cooking process.

Before I log off, some thanks are due. Lively Lucy’s cosponsored this event and brought amazing musicians. After all, whats a great meal without great music? So thanks to them! Special thanks to Pleasant Valley Farm, Kilpatrick Family Farm, Saratoga Apple, Butternut Ridge, Denison Farm, Otrembiak Farm, and New Minglewood Farm for donating more produce than we ever dreamed of! This event would not have been possible without their support. We were seriously amazed and humbled by their generosity. YAY for community-based agriculture!!! And last but not least we owe an enormous thank you to the dhall staff. They let us take over the test kitchen, use all of their appliances and dishware and the amazing chefs and managers were always there to help us when we needed them (especially when we were at a loss for how to chop a giant squash). These people are amazing and helped us out of the goodness of their hearts. Dhall rules.

Here is the menu from the dinner in case you guys are interested:

  • homemade salsa
  • fall veggie soup
  • corn, bean, and kale salad 
  • ratatouille 
  • roasted root veggies
  • mashed squash
  • roasted pumpkin slices
  • pumpkin seeds
  • sauteed collard greens and chard
  • kale chips
  • salad 
  • apple crisp

I hope you all enjoyed the dinner and continue to enjoy the pictures! YA DIG?

It has been a long while since I’ve posted, but don’t let that fool you! The garden is in action!

Here is an update on what’s going on:

The good news is that we have been harvesting lots and lots of delicious food and it just doesn’t stop (especially the kale). We have a whole bed of radishes almost ready to harvest, baby carrots and beets getting bigger, lettuces and spinach that reseeded, plus a whole bunch of beans, kale, tomatoes, basil, eggplant, squash, chard, and herbs. The bad news is that the drought at the end of the summer followed by more recent downpours and intense storms has caused a lot of our crops to get sick! We’ve got powdery mildew, tomato end rot, and beetles everywhere. The garden kind of looks like a war zone right now and to the best of my knowledge, besides compost tea (does anyone have an aquarium pump?) there is not much we can do! :(  please let me know if you have any suggestions! Fortunately the season is almost over and we have already harvested hundreds of pounds of food (and made hundreds of dollars) so we just have to push on through. I have faith in the power of our garden and our volunteers. 

In other good news, we have a bunch of events coming up! Tonight we tabled at a lecture about biotech foods and Thursday we will be tabling at the dhall local food dinner. Next week we have a class coming for a tour and to help harvest on Tuesday and then the Harvest Dinner is on Thursday the 18th!!! I guarantee great food, great music and great people at Falstaffs. We will be cooking for 2 days before hand so let me know if you want to help with that! Keep your eyes out for posters, Facebook events, and emails about helping out. Most importantly, spread the word! This is quite literally the tastiest event of the semester. As usual, we will have our weekly work party on Sunday at 2pm and there is LOTS TO DO so bring your friends! Let’s get dirty. Ya dig?

PEAS! The first ever garden/sustainable agriculture pre-orientation.

PEAS was a HUGE success! Will Conway and I led a group of 11 awesome freshman on a pre-orientation all about the garden and sustainable agriculture in the Saratoga area. We worked at the garden and harvested over 40 pounds of kale. The next day we visited two farms where we were put to work and got to eat delicious food. On the last day we went to the farmers market, ate lunch at The Local, worked at the backstretch community garden for the racetrack workers and then cooked an amazing meal of fresh veggies! It was a blast and I am still full from all the delicious food that we ate. Hopefully these freshies had as much fun as Will and I did, and hopefully they are all more acclimated and prepared to get even more real food at Skidmore! Cheers to that. 

Dear Skidmore Student Garden,

Summer term is over and its time for us to go home. It has been an amazing 2 months full of gratification and and all kinds of surprises. Thanks for all the yummy food! We definitely learned a lot. 

We will miss you dearly but will be back soon. And when we come back in September, we will bring even more people back to love and care for you! Take care of yourself for a couple weeks garden, we can’t wait to see how you’ve grown when we return!


Margot and the rest of the summer crew.

p.s. Here are pictures of what happened this week in case you missed it. 

Harvest time!

Things are winding down for the summer so we are pulling everything we’ve got in the garden. Today we harvested beets, carrots, onions, zucchini, cucumbers, chard and kale. We harvested more than 75 pounds of veggies today! Holy swiss chard!! And there is still a ton growing in the garden. We will probably be harvesting more this week and will definitely harvest a ton of stuff when everybody arrives back on campus. I will put the incoming freshman straight to work when they arrive for the PEAS pre-orientation.

The dining hall was really excited about our huge delivery today since they are having a big event tomorrow night for Polo where the garden will be featured. We chose some of our prettiest veggies to put on displays so hopefully we will get some good publicity at this event! Check out the pics of our massive harvest! 

Yesterday, the kids from Camp Northwoods came to the garden! We had a scavenger hunt where they explored the fruit trees, bugs, helped us weed, tasted, smelled and got to know our fruits, veggies and herbs. Surprisingly enough, most of the kids LOVED kale. I’m sure their parents will be happy about that. After they had gotten a taste of the garden (literally), we played a fun game called bat and mosquito. The game is basically Marco Polo on land but with a hint of science so that we could teach the kids about sonar and animal relationships. All the adults definitely had a blast and the kids seemed really interested. Perhaps they will be the next generation of foodies and farmers!