Culture

garden for giving
feed the soul as you feed the body
with wholesome fruits and vegetables

The phrase “planting a seed” can have many meanings. There’s the literal one – the act of putting something in the soil. But there’s also a figurative meaning – that of introducing an idea.

The volunteers at the sustainable garden of St. Francis Parish in Ann Arbor do a little bit of both. “Ever since we founded the garden [in 2000], we’ve had two purposes for it,” explains coordinator Tracy Nagy. “We wanted to show people that it’s possible to garden in an environmentally friendly way. And we wanted to give something to those who are less fortunate.”

A local nursery school, established to provide day care and educational services for the children of single parents, was chosen as the fortunate recipient of the garden’s bounty. “The school staff uses the fruits and vegetables to prepare meals and snacks for the kids,” says Nagy. “What’s left over is set out for the parents to take, free of charge, as they need it.”

About 120 pounds of organically grown food were harvested and donated last year. And all that was needed to make this happen was a core group of three or four “regulars,” joined by five or six others who helped on special work days in the spring, mid-summer and fall.

“With each of us donating just one or two hours a week, we were able to accomplish a lot,” affirms Nagy. “And the school really appreciated our efforts.”

“They call us their ‘vegetable ladies,’” she adds with a smile.

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think you might want to set up a “garden for
giving” at your parish? Here are a few suggestions to make the process easier.

Start Small
The first thing you should do, advises Nagy, is to start with a modest plot of land and see what your group of volunteers can handle. In St. Francis’ case, the garden – which was carved out of the side yard of the parish rectory – measures just 20 feet by 25 feet.

Till the Soil Sensitively
The next step is to prepare the soil for planting. If you want to follow St. Francis’ example, you’ll use spades and other human-powered tools and skip the gas-powered polluters.

Plant Something Easy
At first, you should sow seeds for those things that are quick to sprout, like carrots and radishes. That way your volunteers can almost immediately see the fruit – or vegetable – of their labors. “Zucchini and tomatoes are rewarding, too,” says Nagy, “because they just keep on producing.”

Invite the Bugs in
Even if you’re not interested in taking the organic approach, you can still plant herbs and flowers that will attract the insects that eat “bad” insects or assist in pollinating the plants. “Fennel, chives, and basil are good for this,” Nagy recommends.

Keep the Animals out
After you’ve tilled the garden and planted your seeds, it’s a good idea to erect a pest-proof fence. Otherwise, Nagy warns, you’ll be sharing your produce with the local wildlife. “We fattened up quite a few rabbits the first year.” Chicken wire, supported by poles at the corners, is an inexpensive option. And a scarecrow never hurts.

Amend the Soil
Last, but not least, enrich the soil with fertilizer or compost to boost the producing power of each plant. And of course, pray for good weather. “We had to work hard to overcome last year’s wet spring,” Nagy says.

Savor Your Successes
The end of each growing season is a good time to review what worked and didn’t work and make notes for the coming year. In 2004, the St. Francis group learned a lesson about a certain slender green vegetable. “Watch out for celery. It’s self-seeding and aggressive. We spent most of our fall work session digging it back out of the soil.” St. Francis has also opted to make their garden financially self-sustaining. To this end, the volunteers conduct a seed sale every spring and fall. A stipend from the parish's Peace and Social Justice Committee helps cover additional expenses. “When it comes right down to it, all the garden really costs us is time,” Nagy explained, “and we willingly give that in service to others.”

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suggested plants
to reap and sow

Below is a list of the fruits, vegetables, flowers, and herbs that the St. Francis group has successfully planted in its garden. This list may be adapted to various regions and climates:

Basil, Beans, Beets, Black-eyed susans, Blanket flowers, Cabbage, Celery, Chives, Collard greens, Cosmos, Cucumbers, Dill, Garlic, Kale, Leeks, Lettuce, Marigolds, Morning glories, Nasturtiums, Onions, Peppers, Radishes, Shasta daisies, Spaghetti squash, Spinach, Strawberries, Sunflowers, Swiss chard, Tomatoes and Zucchini

Originally Published: April 2005