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Difference between revisions of "Williams Sustainable Growers"
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Food produced in the garden goes to a variety of sources. All students who work in the garden have access to the produce, and can harvest of a variety of vegetables for their own needs. Produce is also used at campus events, such as weekly environmental studies lunches, dining hall meals, collaboration with the Jewish Resource Center, and others. Produce is also donated to the Berkshire Food Project. We preserve a fair amount of produce for future use, such as through jams, pestos, frozen greens, tomato sauces, and pickling. | Food produced in the garden goes to a variety of sources. All students who work in the garden have access to the produce, and can harvest of a variety of vegetables for their own needs. Produce is also used at campus events, such as weekly environmental studies lunches, dining hall meals, collaboration with the Jewish Resource Center, and others. Produce is also donated to the Berkshire Food Project. We preserve a fair amount of produce for future use, such as through jams, pestos, frozen greens, tomato sauces, and pickling. | ||
| − | Email williams.growers@gmail.com with questions or to sign up for the list-serv! For more information, check out the garden blog at | + | Email williams.growers@gmail.com with questions or to sign up for the list-serv! For more information, check out the garden blog at http://williamsgrowers.blogspot.com/. |
Latest revision as of 10:30, July 12, 2011
The Williams Sustainable Growers (WSG) formed the Williams Sustainable Garden Project in January of 2010 and revived the Forest Garden. Throughout the school-year, Saturday morning work parties have started with homemade pancakes, followed by a few hours of work. We believe that gathering over and sharing food is an important way in which to build community. Sometimes lunch or dinners also follow work parties, or happen throughout the week. During the summers, students gather on Friday afternoons to work, then cook dinner together.
Food produced in the garden goes to a variety of sources. All students who work in the garden have access to the produce, and can harvest of a variety of vegetables for their own needs. Produce is also used at campus events, such as weekly environmental studies lunches, dining hall meals, collaboration with the Jewish Resource Center, and others. Produce is also donated to the Berkshire Food Project. We preserve a fair amount of produce for future use, such as through jams, pestos, frozen greens, tomato sauces, and pickling.
Email williams.growers@gmail.com with questions or to sign up for the list-serv! For more information, check out the garden blog at http://williamsgrowers.blogspot.com/.
