Cushing’s garden grows

From bountiful harvests to new expansions, Cushing’s garden continues to grow — in more ways than one. 

“It’s an amazing progression,” said instructor Susan Svelnis. “It’s expanded every year and we’re really seeing the growth of both the garden and the students.”

The greenhouse and garden are producing more than ever, and the new Garden Shop, which opened in late July, is the perfect space for the public to buy fresh produce, herbs, cut flowers, house plants, handmade woodshop items and unique garden décor. In addition to serving the community, it has become another vocational learning space for students. 

“Students are labeling and watering plants, learning to use the register and handle payments, arranging flowers, sorting through produce and transporting produce to the café,” said Eleanor Arpino, Cushing’s sustainability coordinator.

The shop, located within the MarketPlace, is currently open Monday through Saturday, 10 a.m. to 2 p.m. Because it is seasonal, hours will vary based on what is harvested, as well as on special events, holidays and the school calendar. 

Many volunteer groups had a hand in decorating the shop, both inside and out, and Cushing’s industrial arts students were instrumental in creating beautiful signage for the new space.

“We’ve seen an incredible customer base,” said Arpino. “Some people are getting their produce almost daily.” 

The garden has been producing kale, arugula, lettuce, eggplant, onions, peppers, tomatoes, summer squash, watermelon, cucumber, corn, sweet potatoes, gourds, garlic, herbs and more. Right now, pumpkins and mums are also available thanks to a partnership with a local farm, and fresh cut flowers will be offered until the first frost. In the winter, holiday trees and wreaths will become available. 

Cushing relies on the help of its students to tend to the garden year-round, as well as individuals and groups that come in for projects like weeding or putting up trellises. 

“It’s unbelievable the help we’ve gotten this year,” said Svelnis. “And for the students, it’s a great learning experience. We’ve seen tremendous improvement in the students following tasks. Many have taken ownership of particular crops and tasks, and several students can even plant and harvest by themselves now.”

Students are also enjoying the fruits — and vegetables — of their labor. 

“They’re learning about healthy living and understanding the difference between processed foods and homegrown,” said Svelnis. “It’s fun teaching them how to grow and then letting them sample it.”

Fresh herbs and vegetables are also available to individuals in Cushing’s residential houses and the Cushing Café uses a lot of the vegetables in its sandwiches and soups. 

“If they can’t use it right away, they’ll freeze it,” said Svelnis. “Nothing goes to waste.”

This year, two of the adult residential houses got planters and grew vegetables, herbs and flowers of their own, using seedlings grown by students in the greenhouse. 

At the end of August, Cushing hosted a farm-to-table dinner, set up in the garden, for donors and other special guests.

“It was really spectacular,” said Arpino. “The table was set with flowers from the garden and we had passed appetizers and a three-course, family-style meal using ingredients that we grew right there. Students were grilling the vegetables and chicken and a couple of graduates helped serve.”

Since the ground area to plant is nearly at capacity, Arpino says garden planning and continued improvement will be the goal for the coming year. “We want to focus on maximizing and optimizing the space and what we’re growing to increase yield, and maybe stagger the planting of select vegetables to extend the harvesting seasons,” she said.