Student-run community garden at The Shipley School in Bryn Mawr, PA. 100% sustainable and organic.
Hannah Cutler '13 started and built the community garden at Shipley last fall, after returning home from the Brown Leadership Institute at Brown University. As part of the program, each student was required to develop and pitch an Action Plan (i.e. my community garden). Hannah originally proposed the idea of a community garden because of my love of food, and my desire to understand the “farm to table” concept firsthand.
The garden is a 15 x 20 foot raised bed garden situated against the Snyder Science Center in the Quad on Shipley's Upper School Campus. There are four raised bed boxes containing: curly and flat leaf parsely, beefsteak and roma tomatoes, sweet mint, sage, oregano, thyme, lemon thyme, lavender, spaghetti squash, watermelon, zucchini, cucumber, sweet peppers, bell peppers, and dill. On May 25th, we harvested and served 88 cups of organic lettuce from the garden at lunch for the first time. On August 3rd, a large harvest of garden tomatoes, peppers, and herbs were delivered to Philabundance's Share the Harvest Program. The produce we are growing is being put to good use!