This was a terrific year for the newly improved Tyson Organic Garden. The raised beds functioned perfectly, the plants did their jobs,
Beets and Herbs
and the people enjoyed eating all the fresh produce throughout the summer seminar season. even though it’s mid-october, we are still harvesting tomatoes, bell peppers, swiss chard, cucumbers, chili peppers, and liana beans. On top of those tough plants, our fall produce is growing well. This fall we planted broccoli, two kinds of spinach, various salad greens, beets and garlic. Much of the fall produce will be frozen and tossed into soups and stews for various fall/winter Tyson functions.
Our numbers this season so far:
Mexican sour gherkin cucumbers
7 lbs. broccoli
78 lbs. cucumbers
32 lbs summer squash
49 lbs. of salad greens
3 lbs. red cabbage
115 lbs tomatoes
24 lbs beans
our tomatoes runneth over
12 lbs purple tomatillos
32 lbs onions
29 lbs peppers
18 lbs swiss chard
Everyone at the seminars seemed to really enjoy all the super fresh, organic food. It is special to come out to listen to a great scientific talk in one of the first two living buildings in the world, then relax on a picnic table and eat a burger made from tyson venison with a cucumber and fennel salad straight out of the garden. Thanks to everyone who helped make the seminars and bbq’s outstanding events this year!
–Travis Mohrman
There was some really good eating out of the garden this summer. And the unplanted produce fo the forest (mushrooms) – Also very good!
By: James C. Trager on October 18, 2010
at 12:11 pm