Into October, we ate garden-grown Cauliflower, beets, turnips, tomatoes, jalapeno peppers, collards, and eggplant. Many of these foods were picked and eaten for the first time, for students and staff alike. The garden has achieved a state of triumph, not only for producing nourishing food, but for becoming a source of curiosity, wonder, stimulation, and therapy for those who partake in it. I personally feel revitalized every time I can be there to work, observe, taste, and share. Horizons open even more for us as we make plans for 2014. Grant opportunities may provide funds to build infrastructure, including a paved outdoor classroom. An increasing number of perennial plants promise greater and more varied harvests throughout the season, while stabilizing the landscape for better soil structure and biological activity. The support has been overwhelming, the food rewarding, and the momentum unstoppable. Paradise, here we come.
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