Over 100 starts and 21: 25 & 30 gal grow bags of vegetables were cultivated/harvested by students and TLCProject staff from 2014-2015
This planted mound hosts an avocado tree, an anthurium bush, and a dwarf grapefruit tree. ~2014
First year garden. ~2014
There's only so many watering cans... ~2014
Students practice teamwork while spinning the compost bin. ~2014
Project Peace Day of Service: a quarterly scheduled workday with 50-75 community volunteers. Collectively volunteers average 280 hours in sweat equity, with 75 hours spent on gardening projects. ~2014
It's Spring and our garden is thriving! So much salad tasting is happening here. ~2014
Some of the larger projects that the volunteers have accomplished were: pruning, sheet mulching, the clean up and dumping of green waste moving truckloads of compost, and building an urbanite retaining wall. ~2014
The first layer of our food forest consist of root vegetables that include beets, and carrots. The second layer is a cover crop of red clover, plantain leaf, and squash etc. the third layer consists of several varieties of bush beans with pole beans planted closely to the chain link fence. ~2014
K-5 students planted over 100 starts to prepare for our Earth Day work party/plant sale and for their own home container gardens. ~2014
Many hands make light work. ~2015
In 2015 Regina Lynne piloted The Living Classroom Project serving over 175 at risk youth with an urban gardening/food justice curriculum, supported by a framework of restorative practices and restorative justice circle process.
Parent volunteer with students transferring over 2 cu yard of compost from playground drop off into the garden space. ~2015
In response to the students need for access to healthy food, in Fall 2015 the students and garden staff began planting our 3x30 ft food forest. We planted a seven variety bean trellis, beets and carrots, fava beans, winter squash, red, green, and lacinato kale, cabbage, garlic, green onions, and romanescu. ~2015
Wheel barrow, trash cans, buckets, tarps.... anything we have at our disposal make for a successful load. ~2015
TLCProject volunteer is prepping for the next class. ~2015
Team work makes the dream work
One of the best parts of the day when students are able to cash in their behavior bucks. ~2015
Fall 2015: shelling of beans and peas
In our final year the grapefruit tree yielded 24 grapefruits after laying dormant and barren for over four years. ~2015
Harvested green onions from our food forest to Donte to the school cafeteria Salad Bar Champion program; feeding their peers for snack and lunches. ~2015
Healthy snack preparation for the next class. ~2015
So many sugar snap peas... ~2015
Students are trying persimmons for the first time. ~2015
Refilling the water jugs for the next class and doing an excellent job. ~2015
The food forest is in full swing... and we even got some climbers. ~2015
Student learning how to lattice beans through the chain link fence so they can continue to climb. ~2015
Broccoli. ~2015