Written by Kate Moskin, TSC Upstate Garden Intern
On one of the hottest days of July, I found myself kneeling in a field and plunging my hands into ice-cold water, soaking sheets of newspaper. This summer, I had the privilege of working in the Learning Garden at Katchkie Farm. With my supervisor, Garden Manager Julie, I spent hours under the hot sun, weeding, digging and planting crops that I’d never even heard of before, such as cucamelons and ground cherries.
I started the job with zero gardening experience. I had no idea what a weed was, nor how to distinguish it from the plants we were trying to grow. The first time I was tasked with the assignment of “newspaper mulching”, I wasn’t entirely sure what to expect. The concept is simple enough: layer newspaper and straw around the base of plants to protect the bed and prevent weeds from growing. I made the mistake of putting the newspaper down before adding the straw. The newspaper dried out and flew away, leaving me frustrated and back to square one. After trial and error and plenty of water breaks, I found my rhythm. Each layer became a part of a soothing routine that I looked forward to every day. And I liked knowing that having my hands in the dirt was part of a much larger process of educating and nourishing the kids who came to visit the Learning Garden.
As the days went by, I grasped the fundamental skills and cycles of gardening. Not only was Julie my supervisor, but she was a teacher, a companion and a role model. She reminded me that asking questions (something I did a lot throughout this experience) was not a sign of weakness, but a crucial part of understanding and learning. Not only did I see this spark of curiosity and discovery in myself, but I also noticed it in the minds of the kids who visited the Learning Garden. I remember overhearing a student as he smelled a fresh mint leaf for the first time: “It smells like toothpaste!” he exclaimed, making the connection between the familiar scent and an everyday experience. TSC’s Learning Garden offers students a unique experience, exploring a variety of fruits and vegetables for the first time, freshly harvested from the soil. It’s a time of leisure and discovery amidst the green.
Growing up in an urban area like New York City, I’ve had the privilege of eating all kinds of produce; Chinese greens, Caribbean mangoes, Thai chilies. But, like most of the kids who participate in TSC’s programs, I don’t usually know where my food came from. The cycle of growth–the transition from a seed to a full-grown plant–gets lost on a supermarket shelf or a restaurant menu. I used to take for granted the foods I consume, and just how much labor and care it takes to cultivate them. But at the end of each day on the farm, with plenty of dirt under my fingernails, I had the chance to taste the fruits of my own labor. The satisfaction of harvesting the crops I’d tended has changed the way I think about food.
Until next time, be powerful in the kitchen!
Kate
