Back in May, Rick set out to turn a patch of land behind our warehouse into his annual garden. After four trailerloads of manure from Sandy Point Stables, and a few trips with the roto-tiller, he started planting seeds and seedlings for herbs, fruits and vegetables.
Come July, the produce has become so plentiful that the cafeteria has turned into a veritable farmstand. Loaded up with cucumbers, tomatoes, zucchini, yellow squash, peppers, green beans, and broccoli, the tables offer up fresh vegetables to any employee who wants them. The peppers and tomatoes tend to go quickly, but people are hesitant to pick up the 28 inch zucchini or six pound squash. Not that I blame them– what do you do with that much squash?! We are still waiting for the cantaloupe, watermelon, carrots and onions to grow bigger, but they should soon join the pile.
Some employees put in some time in the garden in exchange for picking their own produce. Others have simply gone out to gather some fresh vegetables for dinner because nobody has had time to pick them all. Either way, it’s been a great way to get a little sun on your lunch break and bring home some fresh food for dinner.