The Giving Gardens Project is a collaborative project started by Sustainable Agriculture and Natural Sciences major Loren Crotty and renowned local Chef Tyja Taube. The Farm aspires to grow high quality specialty produce that is fit for Michelin Star restaurants as well as providing a fresh variety of locally grown pesticide-free vegetables to the community. Our hope is that by sharing produce and farming knowledge, we can educate the community and youth about the importance of local and wholesome food.
We at the farm use a compost based system of farming while utilizing companion planting, crop rotation, beneficial plants and insects and hand farming methods instead of conventional pesticide and tractor mass production. Our name “The Giving Gardens Project” is a descriptor of our general attitude toward our farming style and our interaction with the environment and the local community. We feel that by giving to the soil and nurturing it, it in turn gives us, our beautiful produce and the beauty and life that we experience on our farm. We then can be generous with our products, giving away one out of every 10 CSA boxes to a family that could not normally afford it, as well as donating to local food banks when we have excess.
We know that building good Karma extends out into the world and that is what we like to see! In addition, we are passionate about educating and inspiring youth about food and agriculture and plan to host field trips and educational talks at local schools. We feel that this giving attitude perpetuates a good cycle in our community; give to the land and the land gives back. Give to the community, and the community supports us and gives back. We feel that people who are helped in hard times are more likely to give and be generous to those around them in ways that they are able, creating a positive ripple out into the world. If we all learn to give something away every day, we might just start seeing the positive change that we all wish for.