Autumn Abundance!

Seed Saving, Stocking Up, the Amazing Quince, Pumpkin Pie from Scratch and other seasonal blessings...

Greetings, friends of the Sharing Gardens, near and far. We're working on an end of the season summary-post but thought you might find some of these previously published posts relevant to your own transition from summer's bounty to the quiet of winter. Enjoy! 

(Image: Three Sisters Abundance, from Mike Brunt: an amazing elder in our community who is dedicated to spreading the word about the importance of saving our own seeds.)

Re-planting Carrots or Beets for Seed: If you wish to save seeds from beets, carrots or onions next year, now is the time to set aside your best specimens so they have a period of dormancy before you re-plant them in the winter/spring. See the linked post for ideas on storage. This will only work if you grow heirloom/open-pollinated/non-hybrid varieties. 

Image: by Llyn Peabody

 Family Heirlooms - Saving Your Own Seed: In the Sharing Gardens we probably save about 80 - 90% of our own seeds. It really isn't that difficult to do and it is very gratifying to experience this deeper level of "local food self-reliance". If you have a garden plot that is separated from other gardens by at least 500 feet (to prevent unwanted cross-pollination) you can save your own seed. Even if there are other gardens nearby, there are many crops you can grow that will not cross (tomatoes and beans for example) so don't let that stop you. This LINK will take you to a post that features general information about seed-saving, and links to the specifics of saving seeds for lettuce, peas, Scarlet Runner beans, tomatoes and more.

Amazing Quince! - Sugar-free Recipe:  Here in the Pacific NW the quince fruit thrives. It's flavor, once baked or steamed (and with a touch of sweetener added) tastes like a combination of pears and lemons with a hint of peach and rose-oil! Ambrosia! Follow this LINK for a detailed, sugar-free recipe, prepared from scratch. (Image: right, www.modernfarmer.com)

Making Pumpkin Pie from Scratch: Making pumpkin pie from scratch is truly a labor of love! How much easier it is just to open a can of puree. Pumpkin pie filling can be made from sugar-pie pumpkins, or any kind of sweet, golden-meat type of squash. Delicata, Buttercup and Sweetmeat are all good varieties. Follow this LINK for the full recipe to make pumpkin pie filling that you can freeze and have on hand for a delicious taste of autumn throughout the year.

Saving Tomato Seeds: If you're new to saving seeds, tomato seeds are an excellent place to start. Because they are 'self-fertile' (having both male and female parts in each flower) they tend to breed true and not cross with other varieties grown nearby. Be sure you are saving seeds from an heirloom/non-hybrid variety. Hybrid seeds artificially marry two different parent plants and, when seeds are saved, they often revert back to one or the other parent which can yield unsatisfying results.

Tips for Maintaining a Well-Stocked Pantry: Whether you’re concerned about preparing for a natural disaster or economic hard times, or just tired of opening your cupboards and not having a variety of tasty, nutritious items to choose from, it’s always a good idea to get in the habit of stocking, and maintaining one’s pantry. Here are some tips to help.

The Coming Anastrophe (the opposite of Catastrophe): Because having an optimistic view about all the challenges the world is facing is always in season, here is a post from our All Things Sharing site that we hope you will find uplifting.

From the post: Some people think that we can't really move forward, to heal society and all its ills, until there's a 'collapse' or 'catastrophe' of some kind; otherwise (the story goes) we'll just keep putting patches on a system that's so broken that anything built on top of it will inherently be flawed. Corbett offers an alternative story: that an 'anastrophe' would be a sudden and rapid awakening of humanity that would lift us unified out of the many troubles facing the world.

He says that the change must begin at the community/neighborhood level. I admit that his views can seem a bit utopian but I appreciate him for shining a spotlight in a new direction -- away from the fascination many people feel in waiting for 'the BIG one'; the catastrophe that will hopefully, finally catalyze us out of the many messes the world is in. CLICK HERE for full post.

We hope your autumn is full of beauty and healthy harvests! Llyn and Chris - The Sharing Gardens 

Autumn Beauty sunflower with a honey bee (loaded with pollen!).

Service Learning: A new model for our schools?

Greetings friends of the Sharing Gardens, near and far! It's been over two months since we last posted. Spring-time planting can be all-consuming but we hope you'll find the wait has been worth it.

Since 2012, the Sharing Gardens has partnered with Oregon State University to offer Service Learning experiences for their students. Through this program, students receive college credit for volunteering in the community and making a presentation to the rest of their class highlighting what they learned. Their participation in Service Learning typically counts for about a third of their grade. 

"Service learning integrates meaningful service with reflection to enrich the learning experience. A form of experiential learning, it provides a hands-on opportunity for students to make a difference while applying what they’ve learned in their classes." 
Quoted from OSU - Service Learning webpage 

Planting seeds.

A Service Learning group consists of four to six students for four hours. Our groups have always come from either a class on Soil Science or Sustainable Living so their experience is relevant to their studies. 

A typical group has four to six students. Often they will take home plant 'starts' for their own gardens.

Chris and I always feel incredibly grateful for the amount that gets done when the students come. We typically reserve the 'big stroke' projects for these helpers. For example, they have helped us with planting, turning huge compost piles and distributing the compost and mulch around the gardens but we try to make it fun and educational as well so we often include other hands-on gardening projects such as planting seeds and 'starts' and have them harvest produce and process dried beans and grains. 

Planting: 

Amy, planting onion seeds.

'Potting-up' tomato starts.

Blueberry bushes planted in 2014 now yield 2-gallons of berries or more, each year.

Tree-planting in 2014. Those slow-growing red maples are 4' tall today.

Sprouted corn finds its new home in the ground. Guideline strings help students keep the rows straight.

Teamwork makes any project more fun.

Turning compost piles:

Some groups especially enjoy the vigorous demands of turning compost piles.

There's something very satisfying about moving a big pile of material from one spot to another. By turning the piles, we introduce oxygen which causes them to cook down faster and be ready to use in the Gardens.

A job well done!

Distributing mulch and compost:

Every autumn, members of our small town bring us trailer-loads of leaves. Students help distribute them as mulch. These gals loaded leaves into carts...

These gals dragged them using tarps. Over the winter, these leaves break down and feed the soil for spring plantings.

 

Many years, students have spread wood-chips around our fruit trees. These keep the soil temperatures and moisture levels even. 

When we don't have enough wood-chips, we mulch our trees with leaves.

Grass clippings provide the same functions as wood-chips for our annuals (soil temperature and moisture moderation). These are baby sorghum plants.

Compost, after being loaded into buckets is carried to where it's needed. In this case we were preparing the ground to plant cucumbers and winter squash (both are heavy feeders).

Autumn clean-up:

Our autumn groups help with putting the gardens to bed. Most plant-material goes back into the compost piles to decompose over winter...And the cycle starts again.

A whole long row of pea-plants filled this garden-cart to overflowing!

 
In addition to the 'big-stroke' projects, we try to keep things fun and educational as well:

Chris teaching about planting seeds in tofu containers.

Sifting compost is a relaxing step that helps us build our potting mix.

We grew a lot of tomatoes that year (over 200 in the garden! and an equal number of 'starts shared in the community). Here, students were learning how to transplant them to bigger pots.

Harvesting produce:

Apple-picking in the misty autumn...

Everyone seems to enjoy the fun of digging potatoes!

Harvesting lettuce in the spring.

This group harvested and bagged all that lettuce for us to donate to a food pantry.

Processing dried beans and grains:
 

In the fall there are lots of dried beans to be pulled of the vines, shelled, winnowed and stored for winter soups.

More bean-processing. There's something ancient and deeply satisfying about these hands-on methods of growing and storing food.

In the fall, students all harvest winter squash (pictured: Sweet Meat squash)

A typical session includes Introductions: so they understand the philosophy behind the Sharing Gardens and we get to know them too. We then move outside for about two hours of focused garden-time. By this time the students have built up, both an appetite, and a load of questions about our philosophy and methods so we traipse back into our cozy farmhouse for a snack and Q&A. 

A recent group enjoying popcorn and herbal tea/lemonade during our Q&A session.

They ask many important questions, ranging from the practical, to the philosophical, 

Students ask great questions like: "How do you grow so much food without commercial fertilizers, manure or animal by-products?". This explains our methods: Making Your Own "Veganic" Potting Soil in Your Greenhouse Paths - Using Worms

 

The Sharing Gardens isn't only about gardening...we are also modeling a philosophy of generosity. This video by Alecia Renece sums it up beautifully: LINK: the only way to live an abundant life

Sometimes students experience their first contact with wild animals in our Gardens. Here, a student lets a baby garter snake flow through her hands.

Typically we'll have time for one more pulse of activity in the gardens. We always end by sharing with them fresh-harvested produce and plant 'starts' (if we have any) for those who have garden access where they live. 

Students receiving freshly harvested produce from the Gardens. Many of them try new foods for the first time...

 

...or find that veggies they never liked before taste much better when grown organically.

 “Students gain … community-building opportunities with both the community partners and with one another,” said Assistant Professor Natchee Barnd, who teaches several service learning courses in the College of Liberal Arts. “The students consistently report these activities as the single most memorable and impactful experiences of the class. They are able to concretely apply their learning to ‘real world’ situations and contexts.” 

This group had a great time! Can you tell?

We are so grateful for how much the students contribute to the cultivation of the Gardens but our greatest joy comes from meeting them, many of whom sincerely want to help the world become a better place. This gives us hope and a sense of meaning and purpose in what we do. We're planting seeds, not only to grow food but in the hearts and minds of those who feel touched by the Sharing Gardens Mission.

"I had SO much fun with this project. Chris and Llyn were great communicators and seemed genuinely delighted to have us there. We enjoyed their wealth of knowledge, patience, cheerfulness, and willingness to teach." 

"Honestly, I wish more student-groups could do the Sharing Gardens. It was extremely fulfilling and fun, and I learned a lot about soil. I think adding more partners like Chris and Llyn would increase students' engagement in the community as well as their understanding of soil health and what a healthy, productive garden looks like." 
Olivia - Service Learning student - May 2025

Olivia (right) has continued to volunteer in the gardens since completing her Service Learning assignment. She even enrolled a friend (who wasn't in the class but thought it sounded fun). We appreciate her cheerful willingness to do whatever is needed and her curiosity in learning the ways of the Sharing Gardens. (I think she also likes the free veggies we send home with her and Milan at the end of each session <smile>).

Olivia, laying Golden Amaranth out to dry.

 

Olivia's friend, Milan - trimming garlic.

Since 2012 we've hosted 55 groups (over 300 students)! We hope this partnership continues for many years to come! Video made by a Service Learning student in 2017 

Wouldn't it be wonderful if all our school systems integrated 'service learning' into their curriculum?