All of the plants that we grow in our garden are heirloom varieties that are both organic and non-GMO (Genetically Modified Organisms). These plants help assure that crops are genetically diverse and free of harmful chemicals and gene modifications. Some of the heirlooms even come from local Connecticut families who enjoyed certain foods in their countries of origin and brought seed stock here when they emigrated. The choice of organic, non-GMO seed stock allows us to control what goes into our garden as well as what goes into our diets. There are countless studies that support the wisdom of growing diverse varieties of food for the long-term safety of our food system. Many more studies point to very serious concerns about the effects on animals and humans, of consuming genetically modified organisms. This wiki site will also carry that information.

The students in the program do all of the work in the garden, they weed for hours, rake the dried mown grass on the property, make the soil blocks for planting the seeds and help care for the plants through every step of the process. Along the way, we read books from our extensive list of garden-related topics, work on calculations to figure out the best planting times based on weather, sunlight and germination rates and we also calculate the cost benenfits of growing our own plants/food. We have processed luffa sponges from the luffa plant, dried lavender for bouquets, made ornaments from Tennessee Dancing Gourds, and used vegetable dyes to make tie-dye t-shirts. The students take great pride in their work and as the crops mature they are more than anxious to share the food that we grow with their families. Surplus food is delivered to the local soup kitchen, furthering the commitment of the Service Learning portion of this project. If you have questions about the club or the plants we grow, please contact me at:

Enjoy choosing your garden plants, they will be available in mid to late May.