This past Sunday, April 23, was In the Gardens’ first formal Volunteer Day, and a great day it was. We tackled a number of projects. Early this week we brought several cubic yards of compost to the property, and the first objective was to use it in the rebuilding of the keyhole garden.

A keyhole garden is a permaculture design term. In making inwardly or outwardly curved areas, like a keyhole or its perimeter, one can make better use of one’s space, growing more food. Our keyhole is built with crescent edgers. We wanted to reset the keyhole’s existing edgers because they were shifting, and while we were at it, add another tier. This would raise the height of the bed to provide deeper soil for root space. Once the building was completed, we filled the bed with compost mixed with Dr. Earth’s organic fertilizer and worm castings. The drip system was replaced and now the bed is ready for planting.

A more minor version of this task took place in some of the other raised beds. First the soil was aerated with a spading fork; we want to disturb the earth as little as possible so as not to destroy the organisms making it healthy, but we do want to ensure that roots will have space to grow and that water will be able to penetrate. Once the aerating was completed, the same mixture of compost, fertilizer and worm castings was added to each bed, raising the soil level about three inches. We completed this process on a number of beds—totaling about 100 square feet—about two fifths of the bed space. As part of that process we composted our Egyptian onion bed and our leek bed, cleaning them up a bit as we went. These greens come back year after year and only need a bit of thinning and fertilizing to keep going strong.

A break for lunch… fresh salads and fruits… and back to work.

Our next project—and it was a big one—was pruning the grape vines. Last year we grew over 500 pounds of grapes, the success owing to aggressive pruning at the beginning of the season. The heartbreak of trimming back branches with precious spring growth is eventually overcome: when that pruning yields stem after stem after stem of new growth teeming with flower buds that will become this summer’s grapes. The branches look a bit naked now, but in a few short weeks these vines will be bursting with new greenery.

Then we took stock of what we already been planted this season. Our baby lettuces will be ready for their first harvest in a week or so. Sugar snap peas, spinach, kales and arugula are popping up. The asparagus and many other perennials are beginning to emerge. All in a day’s work.

We had such success that we have been asked to host these volunteer days on a regular basis. Our next date will be in honor of Mother’s Day, on Sunday, May 14, from 10:00-4:00 PM.  Come with your mom, or bring her some seeds and a planting guide from our garden. Come when you can; stay as long as you want. All we ask is for you to let us know when to expect you, so we can better plan the event and make sure there is enough lunch for all.

See our Facebook events page to RSVP, or send an email to rabbidamsky@inthegardens.org.

Please mark your calendar with the dates for these upcoming In the Gardens Volunteer Days:

Sunday, May 14, 10:00 AM-4:00 PM
Sunday, June 11, 10:00 AM-4:00 PM
Sunday, July 2, 10:00 AM-4:00 PM

If you want to come on a different day and a different time that works better for your schedule, just let us know! This is a great opportunity for family time, for students needing community service hours, or for anyone wanting to learn about growing their own food while contributing to feeding the hungry in our community.

May your garden be filling you with the joys of spring!