True to our Edmundite roots, the garden is a place of service and education. Groups of students, staff and faculty accompany our work study students to accomplish the heavy lifting. These groups come to us by way of athletic teams, staff community service days, the MOVE office and many others. As a result, we grow lots of beautiful food. Our food finds its way to the campus community through the farm stand and supports the greater community through the Intervale Fair Share Program, donations to the local area Food Shelves and to our campus program, Baked Love. We are proud to send our food to those who are less fortunate and hope that our education and community gardening programs will make an impact on our community’s food security now and into the future.
St. Michael’s staff and students are fortunate to share our growing space with elders and veterans living in our community. The 2016 growing season fostered a new community partnership on campus with the help of HANDS, Vermont Community Garden Network, Charlie Nardozzi and local area military support services.
The program is titled: Hands in the Dirt. The goal is to provide more fresh food to elders and veterans in our community through teaching and education. The group of 10-15 veterans tend to their gardens three times a week. Once every two weeks, local garden guru, Charlie Nardozzi offers a garden lesson to build the skills and knowledge of the gardeners. The gardeners harvest and contribute to the food shelves at the Veterans Association and the temporary military housing provided by COTS. The program increases the food security for its members but also enriches our gardens with wisdom, history and authentic stories of experiences that broaden our students’ understanding of the world.
Please read more here and here!
Salad days blossomed during the 2016 growing season. We expanded the event from an occasional gathering in the garden to a weekly event through the summer growing season. This year we will attempt to host salad days through September in hopes that more students, staff and faculty access the garden. The event promises a meal of the freshest salad prepared on site directly after that morning’s harvest. We also include bread and freshly made herb butter. We regularly have 10-20 people in attendance.
Please join us this September, Wednesdays from 11:30 – 12:30.