On a recent Wednesday morning, 14 avid gardeners worked in the chilly sunshine to winterize Avant Garden. The first step was to harvest the last of the veggies. In addition to tomatillos, peppers, green beans, chard, and kale, the gardeners plucked at least two huge bushels of green tomatoes! Many of these tomatoes were taken by staff from Smart Museum, Facilities Services and Court Theatre to make fried green tomatoes or green tomato muffins, while the remainder were used to decorate the 3rd floor kitchen of the Young building as they ripened.

Following the harvest, gardeners tested their strength by pulling annual plants up by the roots. This often proved difficult, as the plants had established fairly extensive root systems over the summer. The University’s Grounds Crew picked up the massive pile of plants for composting.

The third step of winterizing Avant Garden involved mulching the beds with a combination of soil and horse manure. Volunteers used rakes to turn the beds with the nutrient-rich soil.

The final step was to clear the pathways and perimeter fencing of leaves and debris. After several hours, Avant Garden is now spruced up and ready for the winter! A successful pilot program, gardeners will be surveyed to evaluate and improve on Avant Garden next year. If interested in participating in the Avant Garden, please email Katie.