Week 6, 7

Evidently, gardening at the Lord's Acre is becoming so much of a routine now, I've forgotten to blog about it. In the last two weeks, we have:

• discussed good bugs VS. bad bugs
• read childrens' books
• harvested green onions, green beans, lots of carrots, and the last of the brassicas
• learned about common diseases and early/late tomato blights
• pruned tomato plants
• trellised and trained the bean plants
• harvested loads of red and white potatoes
• weeded the melon and eggplant
• made seed bombs and collected raspberries with the sprouts class
• somehow survived the hot, hot weather

Today we ended volunteer night with a last-minute potluck with eight or nine people. Our selection was far from normal, which included a dish from Transylvania, chicken and corn, pita and hummus, thin mints, fermented watermelon, peanuts, and pasta. Delicious no less.
I can't believe my time is more than / about half way over. I have learned to love the garden and all the hard work is takes to keep it so wonderfully beautiful and productive. I've come to love the people involved and the food it produces. And I know I will be sad to say goodbye come August.

Day 15

It's mind blowing to think I've been at the Lord's Acre for a mere month. I've reached that point where I'm comfortable explaining to a man why thistle can be composted, and to another how the drip irrigation works. Or perhaps to a beginner the benefits of square foot gardening. I can feel myself gaining strength inside and out.

Photo taken by Susan, TLA

Today we did a tiny harvest of cabbage and kale before planting. The beds were prepped last week so the surface had hardened and needed to be raked. We planted two rows of cow peas, green beans and yellow peas. With some extra time on our hands, we pruned the tomatoes, trellised cucumbers and weeded a few paths until it was time for class. The topic was Cover Crop & Gardening techniques.

Each of us had done our research on a specific crop and gardening method. Here are a few:

• African keyhole
• Hugelkultur
• Barley
• Buckwheat
• Lasagna gardening

This morning it was my turn to lead reflection. We talked about distractions, missing out on the present, and spontaneity.  Anyone who knows me well know how much I tend to imagine the future, but I'm actively trying to chase the present, rather than escape it.
You spend your whole life stuck in the labyrinth, thinking about how you'll escape one day, and how awesome it will be, and imagining that future keeps you going, but you never do it. You just use the future to escape the present. — John Green

Week 4

June 1, 2015
Planted sweet potatoes, okra, and re-seeded the melon
June 3, 2015
Learned about field irrigation; put drip tape in four rows of potatoes, weeded the onion bed June 4, 2015
This morning's reflection was led by Danny. He shared his experiences from a monastery in Boston where he learned to chant, and so we tried it, too. I've never been one who practices meditation, so it was definitely out of my comfort zone. A good way to start the day.
I left Welcome Table with a superior feeling of community: laughing, teasing, and making faces. The radish harvest was especially sour today.
Along with the hands-on learning aspect of the internship, Susan, the executive director, organized a curriculum. We had our first class today, where we we prompted to describe how we would start a garden. We discussed problems we might face, surveying the land, testing the soil, preparing beds, etc. It made us realize how much we actually knew. Another reassuring moment was when a group of six Asheville Youth Mission counselors visited the garden. The interns were asked to share information we knew about the garden, supplementing the tour Susan gave. We talked about the design and impacts of contour beds, the importance of watering correctly, and crop rotation. I realized I have learned even more than I had thought. I know about soil composition, harvesting techniques, bed prep and more.
June 5, 2015
Today was our first sprouts class! We had 11 kids ages 3 to 8 and they were adorable. Some knew more than others, and a few were too shy to even say their name. We wandered the garden, tasting lettuce and smelling herbs. We talked about bugs and what vegetables we plant. It was the quickest an hour has ever passed. Beforehand, we gathered around as interns and garden staff to discuss crop rotation. This was interesting because it made it clear how much thought and planning is necessary to do it correctly AKA keep the nutrients in the soil.