After school on Field Day last June, a crew of students came out to the garden for some final planting before summer vacation. They proudly showed off their face and hand paintings. Marigolds were planted around the garden border and a few kitchen garden seeds (carrots, beets and beans) were planted for the summer camp in two weeks.

Summer camp runs everyday from today, July 8th, for six weeks. there will be many opportunities for garden exploration for our 70 or so summer students.

A row of basil, started from seed by students in the After School Program was also transplanted into the garden. At this point, three weeks later, I am already pinching back the top two leaves of the basil plants to allow the plant to branch out. Garlic plants from last fall have sent out their flower buds (scapes). These can be cut back as well and put into a blender with olive oil and salt to make a very spicy pesto. In the fall we’ll make basil pesto with our own garlic. Pesto can be frozen to use on pizza or with pasta. Throughout the winter we’ll be able to taste memories of our garden.

Here are some rare strawberries from a very wet and dismal strawberry season….and what became of them!