September is a great month in the organic garden. PQ young adults at the Reeds Bay campus harvested 311 pounds of lovely edibles. We enjoyed fresh coconut, jackfruit, basil, bok choy, brussel sprouts, cilantro, cucumber, green beans, kale, pineapple, starfruit, papaya, and a variety of peppers. The students continued to stock their oversized pickling jars of green papaya with dill, and hot peppers with garlic and onion. A 20 pound harvest of fresh turmeric found us chopping, dehydrating and grating the anti inflammatory wonder root to create the healthy elixir called “golden milk.”
As we meander through the fall season, the days get a little shorter and the nights a little longer. Our gardens begin to show signs of slowing down. We look forward to planting keiki (seedlings) for winter crops over the coming weeks. Thanks again to everyone who works the gardens, wanders through the gardens, or wishes they could—all your lovely energy keeps the plants going. Mahalo.
September Harvest!
September is a great month in the organic garden. PQ young adults at the Reeds Bay campus harvested 311 pounds of lovely edibles. We enjoyed fresh coconut, jackfruit, basil, bok choy, brussel sprouts, cilantro, cucumber, green beans, kale, pineapple, starfruit, papaya, and a variety of peppers. The students continued to stock their oversized pickling jars …
September is a great month in the organic garden. PQ young adults at the Reeds Bay campus harvested 311 pounds of lovely edibles. We enjoyed fresh coconut, jackfruit, basil, bok choy, brussel sprouts, cilantro, cucumber, green beans, kale, pineapple, starfruit, papaya, and a variety of peppers. The students continued to stock their oversized pickling jars of green papaya with dill, and hot peppers with garlic and onion. A 20 pound harvest of fresh turmeric found us chopping, dehydrating and grating the anti inflammatory wonder root to create the healthy elixir called “golden milk.”
As we meander through the fall season, the days get a little shorter and the nights a little longer. Our gardens begin to show signs of slowing down. We look forward to planting keiki (seedlings) for winter crops over the coming weeks. Thanks again to everyone who works the gardens, wanders through the gardens, or wishes they could—all your lovely energy keeps the plants going. Mahalo.