FSU Community Garden

Robert AuclairJustin PaladiniMelissa Price

Jeremiah Xavier

Garden of Eat’n

• Purpose?-To provide food and education to the Framingham community

• Long term goal-Expand the garden within available space and then add

satellite locations throughout campus

The Plan

• Students:- Green Team- Food Citizenship

Who

• Tomato• Squash• Basil• Mint• Cilantro

What• April 2012• Green

Week

When

Where

Construction

• Remove bricks and bench

• Add soil Grounds Crew

• Assemble garden beds

• Add fencing • Soil and seed

Community Class

Participants

Supplies•Wire Fence•Shovels•Raised Beds•Building Materials

Supplies •Tomato Cage•Seeds•Bone Meal•Hose

Cilantro

Garden Layout 16’

14’

4’

8’ 2’

Mint

Squash

Mint

Basil

Tomato

3’

3’

TomatoesBrandywine

• 4 plants• Dining Commons– Sauce, soups, raw, etc. – Rich in Lycopene

• Vibrant red color• So easy to be grown that

they can even grow upside down

Summer SquashZucchini

• Grows fast• Folate• Carotenoids• Dining Commons

– Grilled, sautéed, baked etc. • May reduce chance of type 2

diabetes

Herbs

BasilHealth benefits• Rich in

antioxidants• Potent

antibacterial properties

Uses• Adds flavor to

soups, salads, Mexican dishes

Cilantro

Health benefits• Rich in

flavenoids which protect cells from damage

• Volatile oils inhibit bacterial

UsesCombine with garlic

and olive oil to make pesto to top

pasta and fish.

Mint

Scent helps prevent animals

from entering garden.

Adds flavor to rice, vegetables,

desserts

Estimated Yield

Crop Lbs per plant Total Lbs

Tomato 8 32 +

Summer Squash 7 21

53lbs

* The quantity of herbs can not be estimated in lbs. Estimating 15-20 cups per herb per season.

-All vegetables weighed by food lab scales

Grounds crew

• Digging up, land prep, clearing

• Daily maintenance• Pruning, water,

weeding,

Food Citizenship Students

• Garden construction

Volunteers• Garden

construction

Green Team

• Manage, decision making , advertising

Advisory Board

• Lead, delegate, and advise

Staffing

Advisory Board

Margaret Carroll

Ralph Eddy

Warren Fairbanks

Carl Hakansson

Karen McGrail

Janet Schwartz

Note: Done in alphabetical order

Megan Carroll

»Duties • Scientific approach to

planting • Biological consultant to

campus garden• Meeting with advisors twice

a season

Ralph Eddy »Duties

• Relays importance of community garden to the Dining Commons

• Incorporates new menu choices

• Evaluates garden with advisory board

Warren Fairbanks »Duties

• Oversees maintenance of garden construction

• Convey information to Grounds Crew

• Presides over garden during summer months

• Evaluates garden with advisory board twice a semester

Carl Hakansson »Duties

• Delegation of duties to Green Team

• Relaying of carbon footprint to staffing

• Evaluates garden with advisory board twice a semester

Karen McGrail

• Offers input on a practical level

• Promotes education with local students

• Instructs adolescent groups on garden importance

• Evaluation of garden twice a semester

Professor Schwartz

»Duties • Advising of the

nutritional education of the garden

• Teaching Food Citizenship• Evaluate the garden twice

a semester

FSU Green Team• Managing/ decision making group

– Subgroup• Appropriating funds• Guiding construction and

development • Recruitment of volunteers

• Blog• Twitter, Facebook, and Four

Square – Create group, events, photos,

updates• Putting the garden to bed

Educational Opportunities

• Early childhood center/ elementary field trips– Provide vegetable “snack packs” for kids to sample– Food life cycle– Seed take home to grow their own

• School Tours with Black & Gold leaders– Campus garden can be used as selling point to attract new

students • Information kiosk located at garden site– Provide health benefits of vegetables and herbs– Importance of consuming locally grown, organic food

Marketing

When? Where? By Whom?-Starting in the first week of February-Green Week

-Internet-Banner over proposed site-Signs in the cafeteria and buildings Ex: Stair riser banners

Green TeamMetrowest Daily News Gatepost

Green Week

- Time and Date- 3rd week of April

- Advertisement in CC and at Green Fest

- Menu modifications - Awareness Walk - Seed Planting Ceremony- Incentives for attendance

for ceremony

Item Description Total In-Kind Request

2 raised garden beds

Pre-cut cedar 48” x 95” x 13” raised beds

$598.00 $598.00

Soil 64 cubic feet of garden soil

$255.00 $255.00

FencingFence postsBone MealSeeds4 Tomato cages4 Hammers Nails4 Steel Shovels

2 rolls 4’ x 50’ galvanized poultry netting6 galvanized fence posts15 lb. bag bone meal fertilizerSeeds for tomato, squash, basil, cilantro, mintTomato cages4 carpenter hammersNails4 Steel Shovels

$78.88$60.00$17.57$10.00$12.00$18/each = $72.00 $4.00$6.00 each = $24.00

$72.00$24.00

$78.88$60.00$17.57$10.00$12.00$0.00$4.00$0.00

Total Equipment $1131.45 $96.00 $1035.45

FSU Grounds Crew 16 weeks @ 7 hrs/week @ $15/hr =$1680.00

$1680.00 $0.00

Student volunteer/InternStudent volunteers (2)

16 weeks @ 7 hrs/week @ $15/hr = $1680.008 weeks @ 7 hrs/week @ $15/hr x 2 students = $1680.00

$1680.00$1680.00

Sodexo Four Square Prize $20.00

Total Consultants $5040.00 $1680.00 $3360.00

Subtotal $6159.45 $1776.00 $4383.45

Overhead @ 10% $615.95 $177.60 $438.35

Total Project Budget

$6775.40 $1973.60 $4821.80

Sustainability• Advisory Board meetings• Blog inputs • Sleeping– Cull tomato and squash

plants– Freeze protection

Evaluation• Garden Blog – Kept throughout growing season

– Provides data on crop yields

– Useful tool for identification of what worked well and what can be improved for the following season

TimelineMonth Week/Weeks Objectives

January 3-4 Post flyers around campusFebruary 1-4 Information Session/Volunteer

signupsMarch 1-4 Purchase supplies April 1-2

3-4Construct gardenFirst Plant Event/Plant entire garden

May 12-4

HarvestMaintain garden including watering/weeding

June 1-4 Maintain garden including watering/weedingHarvest/Donate to soup kitchen

July 1-4 Maintain garden including watering/weedingHarvest/donate to soup kitchen

August 1-4 Maintain garden including watering/weedingHarvest/store for school year

September 12

3-4

Maintain garden including watering/weedingWelcome back eventPurchase winter supplies

October 1-34

Harvest final crops Prepare garden for winter

November 1-4 Feedback sessionDecember 1-4 Work on ideas for possible expansion

Thank you very much!