{"id":2438,"date":"2012-07-25T07:38:01","date_gmt":"2012-07-25T12:38:01","guid":{"rendered":"http:\/\/gastronomyatbu.wordpress.com\/?p=2438"},"modified":"2018-03-28T17:53:11","modified_gmt":"2018-03-28T21:53:11","slug":"bu-gastronomy-garden-club-sees-prosperous-produce-progress","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2012\/07\/25\/bu-gastronomy-garden-club-sees-prosperous-produce-progress\/","title":{"rendered":"BU Gastronomy Garden Club Sees Prosperous Produce Progress"},"content":{"rendered":"<p>Post and photos by Aubree DuPlessis<\/p>\n<p>It may be the dog days of summer, but that hasn\u2019t stopped the BU Gastronomy Garden Club from clearing, constructing, and creating their very first garden plot at <a href=\"http:\/\/www.fenwayvictorygardens.com\/\" target=\"_blank\">Fenway Victory Gardens<\/a>. Equipped with a generous donation from <a href=\"http:\/\/www.mahoneysgarden.com\/\" target=\"_blank\">Mahoney\u2019s Garden Center<\/a>, appearances by summer\u2019s most valuable culinary players \u2013 watermelon, tomatoes, and cucumbers \u2013 are helping students momentarily forget the heat with daydreams of refreshing granita, cooling gazpacho, and muddled mojitos.<\/p>\n<figure id=\"attachment2439\" aria-describedby=\"caption-attachment2439\" style=\"width: 590px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/cucumber.jpg\"><img loading=\"lazy\" class=\"size-full wp-image-2439\" title=\"Cucumber\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/cucumber.jpg\" alt=\"\" width=\"580\" height=\"773\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/cucumber.jpg 720w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/cucumber-477x636.jpg 477w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/a><figcaption id=\"caption-attachment2439\" class=\"wp-caption-text\">A \u2018Garden Cucumber\u2019 variety perfect for summer salads. Not pictured, but almost ready for harvest are \u2018Lemon Cucumbers,\u2019 whose subtle sweetness is perfect for pickling.<\/figcaption><\/figure>\n<figure id=\"attachment2440\" aria-describedby=\"caption-attachment2440\" style=\"width: 590px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/watermelon-patch.jpg\"><img loading=\"lazy\" class=\"size-full wp-image-2440\" title=\"Watermelon Patch\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/watermelon-patch.jpg\" alt=\"\" width=\"580\" height=\"773\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/watermelon-patch.jpg 720w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/watermelon-patch-477x636.jpg 477w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/a><figcaption id=\"caption-attachment2440\" class=\"wp-caption-text\">Gastronomy student Mayling Chung (2013) tends to the watermelon patch.<\/figcaption><\/figure>\n<figure id=\"attachment2441\" aria-describedby=\"caption-attachment2441\" style=\"width: 590px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/tomatoes.jpg\"><img loading=\"lazy\" class=\"size-full wp-image-2441\" title=\"Tomatoes\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/tomatoes.jpg\" alt=\"\" width=\"580\" height=\"773\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/tomatoes.jpg 720w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/tomatoes-477x636.jpg 477w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/a><figcaption id=\"caption-attachment2441\" class=\"wp-caption-text\">In just a few more weeks, these \u2018Standard Globe Celebrity\u2019 tomatoes will be the ideal summertime snack accompanied by fresh mozzarella and basil, of course.<\/figcaption><\/figure>\n<p>In just five months, students started seedlings in <a href=\"http:\/\/www.bu.edu\/sustainability\/what-you-can-do\/join-a-club\/organic-gardening-club\/\" target=\"_blank\">BU\u2019s Greenhouse<\/a>, built raised beds from scavenged bricks and stones, and successfully transplanted a variety of salad greens, peppers, beans, and squash into their garden plot. Although primarily focused on vegetable production, students also hope to plant a sensory herb and flower garden, as well as create a seating area for picnics, studying, and relaxation.<\/p>\n<figure id=\"attachment2442\" aria-describedby=\"caption-attachment2442\" style=\"width: 590px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/raised-beds.jpg\"><img loading=\"lazy\" class=\"size-full wp-image-2442\" title=\"Raised Beds\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/raised-beds.jpg\" alt=\"\" width=\"580\" height=\"435\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/raised-beds.jpg 960w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/raised-beds-636x477.jpg 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/07\/raised-beds-768x576.jpg 768w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/a><figcaption id=\"caption-attachment2442\" class=\"wp-caption-text\">Using mostly bricks, students have built four raised beds. With a focus on sustainability, students hope to use as many salvaged and re-usable materials as possible.<\/figcaption><\/figure>\n<p>If you\u2019d like more information on the BU Gastronomy Garden Club or want to help weed, water, and reap some tasty rewards, please contact <a href=\"mailto:Aubree.DuPlessis@gmail.com\">Aubree DuPlessis<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Post and photos by Aubree DuPlessis It may be the dog days of summer, but that hasn\u2019t stopped the BU Gastronomy Garden Club from clearing, constructing, and creating their very first garden plot at Fenway Victory Gardens. Equipped with a generous donation from Mahoney\u2019s Garden Center, appearances by summer\u2019s most valuable culinary players \u2013 watermelon, [&hellip;]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[22,26],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/2438"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/14625"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=2438"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/2438\/revisions"}],"predecessor-version":[{"id":8440,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/2438\/revisions\/8440"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=2438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=2438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=2438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}