The Burning Kumquat is the on-campus, student run, organic garden located right next door to the Alumni House on the South 40. During the school year, the farm functions as a student club involving members pitching in at workdays and selling produce at DUC markets. But in the summer, when most students are gone and when the summer crops are in full production, the Burning Kumquat needs help!
To ensure that the farm is maintained and the veggies are eaten, the garden leaders are inviting employees, students and anyone in the community to contribute to the summer operations of the garden. This is a great opportunity to get your hands dirty and benefit from fresh, ultra-local food until the second week of August! Tasks include:
- Watering: once dry summer hits, garden raised beds will need to be watered on a regular basis. Thankfully, the garden is equipped with hoses connected to the city water!
- Weeding: anything that is not intentionally planted in the raised bed should be pulled out to avoid competition for soil nutrients, space and sunlight. Gloves are also available in the garden shed.
- Harvesting: gardeners are welcomed to pick any vegetables, herbs or other edibles that are ripe! A timely harvest will help to maximize yield. Not sure you will be able to consume your harvest? Leave it on for the use of other gardeners!
Interested in getting involved?
To get oriented to the garden and meet someone from the summer operations crew, stop by Burning Kumquat any Wednesday between 4:30p and 5:30p, before the end of June. Workdays are held occasionally throughout the summer, but commitment is flexible and the garden is always open for those who can’t make it to the workday.
From Burning Kumquat to your plate…
As a preview of what to expect in your plate this summer: kale, swiss chard, collards, various beans and peas, tomatoes, cucumbers, eggplant, squash, garlic scapes, peppers, celery, raspberries, and more!
In the meantime, send any questions to summer garden manager Julia Lieu: email@example.com