Filed under: About Us
Writing college science papers has left my literary ‘voice’ rather dry, blogging is new to me so allow me to warm up to it and hopefully I’ll gain some rhythm. Bear with me…
First a little about the garden, then plans for this comming season.
The plot of land we will be working sits behind the Edible Garden restaurant just outside Richmond, VA in Goochland County. The garden is 14 x 100^2 ft beds of well structured loamy soil with permanent paths of wood chip mulch. It has been kept organic using compost made from kitchen scraps on site. This is a rather large vegetable garden for one person to handle but it should be able to produce plenty of fresh organic produce for the restaurant and employee gardeners.
Our plan for this year is to make the garden a collaborative effort on the part of Edible Garden staff so that everyone can fully appreciate and be involved in the process of growing wholesome fresh food. I’m beginning to realize that time spent in nature with good company is what we were put here on earth for. We will be using John Jeavons biointensive approach borrowing heavily from one of his garden plans in ‘How to Grow More Vegetables’ supplemented with some employee chosen varieties. Starting with a solid designed plan will allow some of us less experienced gardeners some room to learn this art’s intricacies.
