COMMMUNITY GARDEN PLOTS
NATURAL SCIENCE SEMINAR RESEARCH PAPER
The WWC garden crew is made up of about 25 students who are responsible for the daily maintenance of three acres of organically raised crops, including vegetables, fruits, cut flowers and herbs. The garden crew also tends a one-acre apple orchard on Jones Mountain and uses the apples to press apple cider in the fall. Our greatest challenge is growing vegetables through the cold winter months to continue to provide fresh vegetables to the campus community throughout the school year. In order to accomplish this, we make use of season extension practices such as the use of a 34 x 80 heated greenhouse and three unheated hoophouses, including a 100 x 30 high tunnel constructed in 2010-2011 with funding from Sodexo.
The garden's produce is sold through the Warren Wilson College food service, a weekly campus market, and a small Community Supported Agriculture program. The garden also manages a small apiary, some chickens, and a compost operation. We strive to model sustainable agriculture practices and use the draght power of two Belgian work horses whenever possible.
General list of vegetables and herbs from the WWC garden include: kale, mustard greens, cabbage, chinese cabage, bok choy, tatsoi, winter squash, summer squash, lettuce, spinach, salad mix, eggplant, tomatoes, onions, garlic, chard, potatoes, green beans, peas, sweet peppers, leeks, sweet potatoes, cucumbers, arugula.
Culinary herbs include: cilantro, basil, dill, mint, parsley, winter savory, rosemary.