Did you know that in 2023, 18 gardeners volunteered more than 400 hours of their time to help make Prescott Farm beautiful and bountiful? It is a testament to each individual’s dedication and the sum is certainly greater than its parts when we realize the impact of this commitment. Mary Doyle, Environmental Educator and staff liaison to the gardening volunteers, shared a sample of the produce that was grown and how it was used in our educational programs:

  • Abenaki Vermont Cranberry beans, Abenaki Calais Flint Corn, & Algonquin Squash for use in Naturalist in the Classroom (NIC) lessons about Native crops and foods at Inter-Lakes Elementary School and Gilford Elementary School
  • Raven Zucchini and Abenaki Patty Pan Squash harvested and eaten as sauteed squash by WildQuest summer campers
  • Green Storage #4Cabbage and Ruby Perfection Cabbage used in Community Connections Program fermentation class to make sauerkraut
  • Pickling Cucumbers used in Community Connections Program fermentation class to make lacto-fermented pickles
  • Cucamelons grown for WildQuest Camp, Harvest Festival, and other tours for people to snack on while in the garden
  • Lacinto black magic kale, Winterbor kale, and Red Russian kale used to make kale chips for Harvest Festival by volunteer Carol Newton
  • Algonquin Early Season Potato, Magic Molly Fingerling Purple Potatoes, Oregano, and Rosemary harvested and eaten by WildQuest campers as baked, herb fries
  • Basil, Garlic, Carrots, Raven Zucchini, San Marzano II Tomatoes, grown, cooked, and served at Harvest Festival by volunteer Jim Mull
  • Apples and Pears grown, sauteed, and served at Harvest Festival by volunteer Sue Decarolis, applesauce made by Fledglings Preschoolers, during in Tadpoles, and Polliwogs
  • Algonquin Early Season Potato, Magic Molly Fingerling Purple Potatoes, Chives, Green Onions, & Parsley grown and used to make French style potato salad for Harvest Festival
  • San Marzano II Tomatoes grown and canned in Community Connections Program canning class
  • Pears grown, cooked down to pear butter, and canned in Community Connections Program canning class