To grow our own food in a sustainable environmentally friendly manner. Our hope is to create a community base of people who share in the values of the importance of organic foods. We also hope to bring awarenesss to the hidden costs of buying food that has been shipped in such as the fuel that has been used and to be more responsible for our impact on the planet.
What we grow
Living at over 7,000 feet the growing season is challenging. Among the plants we grow are: lettuce, peas, potatoes, tomatoes, raspberries, zucchini, squash, basil, mint, chamomile, broccoli, hops, kohlrabi, cabbage, and oregano.
Operations of the Community Garden
Spring, summer and fall are our busiest times. In the spring members start growing the plants from seedlings at their houses. Then we transplant them in the the garden on campus by the faculty housing, west of Keating Hall. This is usually done mid-May. Different members then weekly care for the plants until fall when we harvest amazingly delicious food. We will divy up what was harvest sharing in the goodness of what we grew. Finally, in order to get ready for the next season and to prepare for the winter we still have some work to do to the beds.
Roots of the Community Garden
The club got started in 2004 as a student project by Tony Troia. To this day the WSC community garden is facilitated by an all-volunteer group of students, faculty, staff and Gunnison Valley community members.