Welcome to the RIT Community Garden
We are planning a work day for Monday April 21 (Earth week) from 9 am until around noon or a bit after.
We should be able to mark plots out by then.
Folks who wish to garden this year: The plan is to divide much of the garden into 12 x 12 plots. Some established areas (raised beds, flower plots, raspberries etc) will remain as they are. We'd like groups of students, staff and faculty to take on a plot, grow what they like, and donate the surplus to Recover Rochester or Foodlink.
I will not be planting the "tomato and pepper" plots this year. However, I will be growing tomato and pepper plants in the greenhouse, and they will be available for anyone who wants them. if you'd like to donate seed of your favorite variety, then I'll grow them for you. Most packets have way too many seeds for one small plot.
I may also grow some cucumbers and squash, but not till late on. I think planting could be late this year. Tomatoes, peppers, squash and cucumbers and most beans) need warmth- so end of May is a good time to put them into the garden.
If you are here in the summer, think about getting a group of people together (your lab mates, folks in your hallway) and take on a plot... many hands make light work, and the yields from a small plot may surprise you!
Students- Science in the Garden is back in the Fall. I have plans for a mini orchard, season extension and perhaps an indoor salad bar...
Dawn Carter, Garden Coordinator
One purslane plant can produce over 50,000 seeds. So if you see this in your plot, please pull it up. Be sure to get the root, all stems and any leaves, because anything left behind will create a new plant.
Take it home and enjoy it. Chop it up with some diced tomato, onion, jalapeno, red onion and cucumber. A little salt and pepper, balsamic vinegar and EVOO and you're likely to be a happy camper. Tremendous nutritional benefits to this stuff. Stems, leaves and buds are all edible.
Purslane can also be sauteed up as you would spinach or other greens but will tend to get a bit gooey if cooked too long. Lots of recipes on the web.
Enjoy all, Jennifer Horak