Seeding Galveston launched its 100 Kitchen Gardens project in October, one more step in our commitment to make locally grown healthy food available to everyone on the Island.
Over the next two years, SG will build one garden, selecting individuals and families who do not have the resources to build their own garden, who perhaps live in food desert areas of our community, who may have medical needs requiring attention to diet or who simply would impact the neighborhood if there was a garden in place.Seed money for this project comes from a UTMB President's Cabinet grant given to a group of dedicated UTMB students -- The Greenies. Support has also come from the Harris and Eliza Kempner Fund.
The first garden was installed at the home of Katie Markello and her two sons, Zachary and Luke, with a small team of very enthusiastic volunteers: Thanks Josh and Coral and Kristin and Tim! The second garden is at the home of Pat Tate, where we added Daniel White to our corps of volunteers. Both of these families are dedicated to healthy eating and look forward to having a year-round supply of fresh homegrown vegetables right outside their kitchen door.
Seeding Galveston will be seeking other kitchen garden recipients as we plan to install a minimum of four garden beds a month for the next two years. For each family or individual selected, we will bring a truckload of supplies: a partially built 5' x 10' garden bed to be assembled onsite; 100 five-gallon buckets of soil; a bag of microlife and concentrated seaweed fertilizer, 2-3 flats of seedlings from our greenhouse and/or seeds (many of them donated by Tom's Thumb); tools; a watering can; cardboard for the base of the garden, and buckets of mulch (shredded hay and palm fronds). Once the garden is in place and planted, we will be working with each family on a weekly basis to ensure that each garden is a success. There will be monthly gatherings and community dinners under the big top at the Seeding Galveston farm (33rd and N) for sharing successes and problems, and learning how to cook these veggies. The Food for Thought students at UTMB and Chefs Brian Peper and Paul Mendoza have agreed to help make these dinners and educational sessions a success.
Thanks also to Moody Gardens, the Young Gardeners Program and Earth Creations for their support and assistance.
For more information, to volunteer to help install gardens, or to suggest a family or individual who could benefit from a kitchen garden, please contact us at email@example.com. We will also have information posted soon on our website, www.seedinggalveston.com, and our Facebook page.
The Ball High Sprouts Environmental Club, a collaborative venture with Seeding Galveston, was organized in January when club members and members of Ball High’s National Honor Society began building the seven raised beds that comprise their “urban farm within an urban farm" project. It took three Saturdays, many broken drill bits and tired arms from sawing and toting soil, but all of those beds were eventually planted with kohlrabi, radishes, Amara mustard, eggplant, corn, tomatoes, flowers, strawberries, chives, peppers, mints,
collards and more. Students came back once again (this doesn't count watering and weeding time) to build boxes for the fruit trees. The fruits of their labors are evident: lush healthy veggies that are a big hit at Seeding Galveston's Wednesday and Saturday farm stand markets. Ultimately the goal is to build a similar garden at Ball High itself as both a learning experience and – perhaps – a source of fresh veggies at the school.
Despite the hard work on the part of the students and their faculty advisor, Dr. Daniel Hochman, these gardens would not exist without some vital outside assistance. Thanks to McCoy's Lumber, Moody Gardens, DSW Homes, Tom's Thumb Nursery and the Harris and Eliza Kempner Fund for financial and materials support
Seeding Galveston will soon begin offering residential door-to-door pickup of compost, a new program we are calling Composting Galveston.
Composting pre-cooked kitchen waste and other materials such as leaves, grass clippings, shredded paper, coffee grounds and much more saves a valuable natural resource from the landfill,
where it rots in black plastic bags and releases methane gas. Added to the compost bin, these materials are transformed back into soil to grow fruits and vegetables. As compost, waste
becomes part of the solution, not the problem.
Here’s how the program will work:
• Residents sign up for weekly pickup, paying $4-5/week for the service;
• Composting Galveston provides a clean, sealable 5-gallon bucket;
• Residents fill their bucket each day with compostable materials: pre-cooked food scraps (fruit rinds, leftover or unused greens, corn cobs, carrots, apple cores, etc.) as well as coffee grounds, paper filters and more;
• Composting Galveston cyclists pick up the filled bucket at curbside once a week and leave a clean bucket in its place.
Interested in Composting Galveston, please email us at firstname.lastname@example.org.