Outdoor Adventures Garden Project

Environment 391: Sustainability and the Campus

Kenyon Banas

Kendall Effinger Maddie Green

Adrienne Lemberger Sarah Schwimmer Melissa Goodhart

Sponsor: Lindsey MacDonald April 21, 2011

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Executive Summary

In an effort to promote environmentally responsible practices, Outdoor Adventures, a University of Michigan affiliated program that facilitates wilderness trips, approached our team of six students to create a garden. The food grown in this garden will help to replace and supplement food previously obtained from other, less sustainable sources. Furthermore, it will serve to educate trip leaders and participants about the importance of local and organic agriculture.

We set out to design and build this garden at the Outdoor Adventures rental facility by May 2011 using a $1,000 grant from Student Sustainability Initiative, which is sponsored by the Graham Environmental Sustainability Institute. We first worked with the Exterior Elements Design Review committee to select a location for the garden that met both the University and Outdoor Adventures’ practical and aesthetic needs and standards. Once our site location was established, the committee approved a one-year pilot program and we were able to address the design of the garden. We built raised beds to maximize the amount of space available for growing, while allowing people and equipment to access all parts of the garden. Our team surrounded the site with a fence to keep out unwanted people and pests.

We selected a soil and compost blend from a local farm to fill our garden beds. Compost serves as a natural fertilizer, eliminating the use of harmful and costly chemical additives. We intend to set up on-site composting. To conserve water, we plan to install a rain barrel that will collect run-off water from the roof of the Outdoor Adventures rental facility. We purchased seeds from an employee-owned company after consulting horticulturists about which plants to grow, based on what foods would pack well on outdoor backpacking trips. Ultimately, food harvested from the garden will meet University health and sanitation codes. Outdoor Adventures interns or staff will perform maintenance year-round.

Beyond the benefit of providing sustainably produced food, the garden will provide an educational opportunity for the trip leaders, trip participants, and community members. The presence of a garden will allow trip participants to interact with the growing process and draw attention to the benefits of local, organic food. The meals on the trip will demonstrate how easy it is to use the food and how delicious it can be. It will also foster discussion about the source of the food.

We achieved our goal of building the garden in time for the growing season. As we worked through the challenges of designing and implementing the garden, the educational program and food preparation, such as canning and preservation, moved beyond the scope of our project. Nonetheless, these two aspects are extremely important, and they will be a major focus of the work done by two summer interns.

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Table of Contents

Introduction … 4

Project Goals … 5

Site Selection … 6

Garden Design … 7

Seeds and Planting … 10

Soil Selection and Composting … 11

Post-Harvest Preparation … 12

Education … 13

Maintenance … 14

Cost Analysis … 15

Processes and Lessons … 16

Conclusion … 17

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Introduction

As researchers, policy makers, and the public become increasingly concerned with climate change, consumption patterns in America are attracting heightened criticism, particularly in the food industry. The true environmental cost of this nation’s food production and consumption is growing even more apparent. Attempting to overhaul the entire food system is overwhelming. Thankfully, there is still great value in simple, empowering solutions. Campus gardens are one such opportunity; they are small yet effective tools that will inspire significant change. These gardens do not simply encourage awareness about the importance of local and organic foods; they also provide such foods to students, while offering hands-on learning opportunities. Nationwide, universities are using on-campus gardens as sustainability initiatives and learning opportunities. Campus gardens are an integral way to spark a return to informed, ethical eating that is healthy for both people and the planet.

Lindsey MacDonald, the Assistant Director of Outdoor Adventures (OA) approached our team with the goal of creating an on-campus garden. OA is a University of Michigan affiliated program that facilitates unique opportunities for students, faculty, and community members to attend educational, motivating, and challenging trips in the wilderness. Environmental sustainability is an important goal for the program, which seeks to encourage a love of the outdoors and respect for the environment. OA staff members have identified key initiatives that must be made to make their operations more environmentally friendly. One such step is a garden that would be used to supplement the food the program purchases for their trips and staff. While it is more sustainable to purchase local and organic produce, this option can sometimes be expensive. A garden, however, would be an affordable endeavor — and a valuable educational resource.

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Project Goals

The primary goal behind our project is to make the OA program more environmentally sustainable through three specific objectives:

1. Build: Design and create a garden at the Outdoor Adventures rental facility.

2. Grow: Produce fruits and vegetables that will be enjoyed by trip participants.

3. Educate: Utilize the garden as a model to teach participants, staff, and community members about the importance of sustainable practices and local food.

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Site Selection

It was important that we build the garden in a location that was visible and accessible to students to maximize its educational value. Close proximity to campus reduces the need for vehicles. It was also vital to choose a location that receives adequate sunlight, is close to a water source, does not impede existing signage and building components (such as electrical boxes), and supports an area large enough for four raised beds and walking space.

A necessary step to create the garden was to secure approval from the Exterior Elements Design Review committee (EEDR). The EEDR committee meets monthly to review proposed changes to University grounds and building exteriors. All changes must be approved by this committee according to their aesthetic, planning, and design standards. Before we created our proposal for the EEDR, we examined other garden proposals made by campus groups from universities throughout the country, such as Colgate University. We also researched information and experiences found in community news articles and blogs. Our EEDR proposal can be seen in Appendix A. After presenting to the committee, we received general support, but were told to return to the next month’s meeting with an improved diagram representing the site plan.

Kenneth Rapp, a landscape architect on the EEDR committee, helped us create a suitable design plan. He informed us that the possible sites we had identified would be problematic, because they would decrease the visibility of existing signage and prohibit access to electrical boxes and other building components. A larger, adjacent site (labeled as “4” in Appendix B) was proposed as the new location for our garden. Originally, our group had not known that this space was available for our use. After discussing the benefits of the new site, including increased square footage, visibility, and sunlight, our group agreed to use this site in the resubmission of our proposal. Mr. Rapp told us that he would be able to complete a diagram of the new location for us and submit it directly to the EEDR (Appendix B).

Within the next week, we received confirmation from the EEDR that they had reviewed our new design and approved construction of a garden at the site. This meant that we would not have to present our proposal at the next EEDR meeting as originally planned. However, we were approved with some stipulations. These included that we will need EEDR approval for any signage, and we will need to consult the department of Occupational Safety and Environmental Health regarding any planned food preparation.

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Garden Design

Raised Beds:

When creating a garden, it is necessary to decide whether or not to use the existing soil at the garden site or purchase soil to fill raised beds. This choice is often based on soil quality and safety. A soil test performed at our site revealed that there are traces of arsenic in the soil, but at an acceptable level. However, other tests done near the site yielded unsafe levels of arsenic, so University sanitarian Jennifer Nord recommended that we err on the side of caution and place a barrier between the topsoil and our raised beds. We purchased a high-quality soil-compost mix to fill our raised beds from Tuthill Farm located in South Lyon, Michigan. Additionally, underneath the soil and frame of each bed is a layer of geo-textile, which prevents cross-contamination from the tainted soils and groundwater. This specific action was requested by Jennifer Nord as per the University’s sanitation code. Figure 1 shows a picture of our raised beds.

Figure 1:

Each bed is made from 4 pieces of 2”x10”x8’ and 2”x10”x4’ pine wood, which are secured by screws to a 4”x4”x18” post of cedar wood. Cedar is commonly used for garden beds, but we could not afford to purchase a sufficient amount to build the garden. Instead, we determined that pine, sealed with linseed oil, would meet our performance requirements and would cost approximately a quarter of the price of cedar. We did not consider the use of pressure treated woods, because the chemicals used for treatment would be absorbed by the vegetables and are dangerous for humans to consume.

We determined that the ideal size for the beds in our garden to be eight feet long, four feet wide, and 24 inches tall. The height was chosen based on the root depth, which requires at least 12 inches of soil, though plants will grow better with a few extra inches. The width was chosen based on a common required row spacing for our plants, many of which need 18-24 inches of space, and a few of which, such as tomatoes, need a full 4 feet. Additionally, this width is small enough that a person can reach into any point inside of the bed by standing on either side of it. The length was chosen as the maximum that we could fit in the garden while still allowing an appropriate amount of space on each side for people to walk and work. These dimensions were also considered within the constraints presented by the available sizes of stock lumber.

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Layout:

The garden contains 4 identical beds, laid out as shown in Figure 2. The space along the right side near the gate is 2.5 feet wide, and was chosen so that people, wheelbarrows, and other equipment would be able to enter, exit, and work easily. The space on the outer edges of the beds near the fence is much smaller (1.5 feet), as equipment should never need to move through this area, yet it is still wide enough for people to walk through if desired. The minimum space between each bed is 1.5 feet, which is adequate room for people to walk through and work on both beds. The space around the bed closest to the gate is a little larger, so that equipment can get in and out. While we had planned to allow more room between the beds, unforeseen constraints presented by the terrain of the site forced us to reduce the total length of the garden on our building day. We determined that having a fourth bed would be more beneficial than having more room for people and equipment to move around. Ultimately, additional growing space would not critically compromise a worker’s ability to perform the necessary tasks.

Figure 2:

Fencing:

Fencing is necessary to keep pests and intruders out of the garden. The EEDR committee was particularly concerned about aesthetics, so we based our fencing design off of the fencing currently installed at the Cultivating Community garden, which had previously received approval from the committee. The fence is made of nine 4”x4”x5 !’ wooden posts placed at each corner and at approximately 8’ intervals along each edge. Each post was sunk at least 20” into the ground – below the frost line - and their tops were leveled and connected with 2”x4” pine pieces. Chicken wire runs around the entire perimeter of the garden (except for the gate), and is tall enough so that it stretches all the way from the pine across the top to a depth of 6” underground. There is a 2 !’ gate at one of the corners, which is large enough to allow both people and larger gardening equipment, such as wheelbarrows, to fit through. This can all be seen in Figure 3. This meets both the University’s aesthetic standards and our functional requirements.

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Figure 3:

Irrigation:

At this point we have not yet obtained, but plan to purchase, a rain barrel to collect and store rain water from the roof of the OA rental facility. The water will be transported across the parking lot to the garden in watering cans. Transferring water into watering cans will be a simple task, as we plan to purchase a rain barrel that has a spigot. Ideally, the rain barrel would be closer to the garden, but since there is no roof or similar structure nearer to the garden, this is the best option. The use of this rain barrel will help conserve water by minimizing the amount of hose-water OA will need to use.

Signage:

A sign is an important aspect of a community or campus garden, but this task has fallen out of the scope of both our project and our budget. Subsequently, the task of designing the signage will be completed by the summer interns. This sign will contain a clear declaration of the garden’s mission and the benefits it will provide to both OA and the greater community. Additional, more educational and informative signage could be added to further explain the garden’s purpose. The sign design would need to be approved by the EEDR committee in order to be implemented.

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Seeds and Planting

We conducted personal interviews with professional horticulturists and garden coordinators from University of Michigan and other universities, researched garden websites (such as Mother Earth), and consulted various garden guides to determine the fruits, vegetables, and herbs that would grow most successfully in Michigan’s climate. This knowledge also helped us determine which crops would grow best in different seasons and when they should be planted and harvested.

After selecting what plants to grow, the next step was to order seeds. Previous interviews helped us determine the best, most cost-effective sources for purchasing. We decided to buy the bulk of our seeds from Johnny’s Selected Seeds, a company suggested by the Cultivating Community advisor Catriona Mortell. Johnny’s donates thousands of dollars each year to agricultural and educational programs around the country. Johnny’s sells a wide variety of organic, heirloom, and sustainably harvested fruits, vegetables, and herbs at a reasonable price. The company’s website features growing, harvesting, and planting guides, as well as seed and harvest calculators to determine when it is best to plant and transplant certain seeds. We also obtained several types of seeds from a seed swap hosted by the Farmers Market Manager, Molly Notarianni. The seed swap was cost-effective and helped raise awareness about the OA garden project. We also joined the Slow Food Huron Valley Heirloom Seed Trial. This program gives free heirloom seeds from around the Great Lakes region to home gardeners and farmers to help preserve the biodiversity and quality of foods specific to the Great Lakes states. In exchange for the seeds and the food that they provide, Slow Food asks that participants provide feedback such as photos, growth rate, yield, taste, and resistance to disease. This program is a way to teach growers about regional and seasonal crops, as well as the values of seed saving. It also provides a forum for sharing knowledge about growing fruits, vegetables, and herbs specific to Michigan’s climate.

As recommended for gardens in colder climates, we decided to start growing our seeds indoor early in the spring and then transplant them outdoors to the garden when the average temperature is sufficiently warm. This reduces the growing time in the garden, which increases the garden’s yield. The Director of the Botanical Gardens, Bob Grese, granted us permission to start our seeds in their greenhouses, free of charge. We planted several varieties of vegetables and herbs, which will be transplanted at the end April when the weather permits. Appendix C features some of the plants we started in the greenhouse in late March as well as cost and growing time.

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Soil Selection and Composting

Correct soil composition is integral to successful growing. To promote healthy plants, a balance of nutrients is necessary. While conventional farming uses chemical fertilizers to add the nutrients, organic farming utilizes the environmentally friendly method of composting. Compost enriches soil and is full of nutrients that promote higher yields and eliminate the need for chemical fertilizer. It naturally inhibits the growth of plant disease and fends off pests, eliminating the need for chemical pesticides. It is also cost-effective, as it reduces the need to purchase externally produced materials.

We chose Tuthill Farms and Composting Inc., located about 20 minutes from Ann Arbor, as our source for soil. Tuthill Farms processes the post-consumer waste compost material collected at the University of Michigan’s Ross School of Business. The company offers an option of topsoil blended with compost. Due to the large amount needed for the garden, it was necessary to buy the soil in bulk rather than in bags. Aside from being more affordable, this eliminated the waste that would have otherwise accumulated from purchasing forty bags of soil. This local company also provided easy, affordable delivery from the farm to the garden site.

Over time, additional compost will be added to the garden as a fertilizer. We plan to utilize a vermicompost bin to provide this compost. This will likely be purchased over the summer after the garden has been planted in early May. The bin will be filled with waste by the OA interns and staff and will be used in the garden when it has matured to compost. This will reduce waste at the OA building, along with allowing the garden to use as little outside resources as possible for its regular operation.

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Post-Harvest Preparation

Some plants will be harvested a few weeks or months before they will be used on Outdoor Adventures’ trips. Because of this, it is necessary to carefully plan the preparation and storage of the produce. However, many issues arise concerning the safety and sanitation of handling the food. Although this fell out of the scope of our project, it is important that the sanitation challenge be addressed in the future so that Outdoor Adventures can eventually process, dehydrate, and can food for the winter season. Jennifer Nord, the University OSEH food safety representative, has helped us navigate through the beginning of this process. She is going to supply us a video that teaches basic crop handling safety, is looking into gaining access to the dining services Ctools training program for garden workers, and is contacting Trotter House to see if we can borrow their licensed kitchen. If this does not work out, an additional option involves looking into operating these processes at the Outdoor Adventure facility. This, however, would involve a large initial investment in long-term assets, such as building space, equipment, and more staff training. The details of the post-harvest processing will be worked out over the summer, as Jennifer Nord is able to provide us more information about using existing University facilities.

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Education

Beyond providing more sustainable produce for OA trips, a goal for the garden is to educate OA staff, trip participants, and the broader community about the merits and benefits of gardening and local and organic agriculture. There are many possible strategies that can be implemented into this education program to promote healthier, more sustainable living habits. We researched other gardens that have educational programs, such as Stephanie Alexander’s Kitchen Garden Program in Melbourne, Australia and the Whitehouse Kitchen Garden founded by Michelle Obama. Ideally, this program will teach trip participants about the nutritional and environmental benefits of local, organic, and sustainable agriculture. The program will also promote the community benefits of creating and maintaining a garden. We envision an education program that is integrated into the trips, where lessons are incorporated into daily activities as a natural lifestyle practice. It will be particularly easy to incorporate these lessons into mealtimes, when trip participants will enjoy the food grown from the garden. Signs around the garden will also be used as an educational supplement to teach the broader community about the garden’s purpose. Although the educational program fell beyond the scope of our project, a summer intern will work with OA this summer to create and implement a fully-developed program for the future.

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Maintenance

After the completion of our work this semester, the OA garden will be in the hands of our sponsor, Lindsey MacDonald, and OA staff and interns. Once the plants are transferred from the botanical gardens to the OA garden, the primary task for the interns will be continual upkeep of the plants, including watering, weeding, and harvesting. This is necessary both for the plants to grow and to ensure that the aesthetic standards of the EEDR Committee are always met. Occasional work will also be needed for the compost, which will need to be turned and spread, and to maintain the structural integrity of the fence, gate, and beds.

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Cost Analysis

The Student Sustainability Initiative, an affiliate of the Graham Environmental Sustainability Institute, awarded Lindsey MacDonald a $1,000 grant for this project. A summary of our budget and expenses can be seen in Appendix D. The grant was sufficient for this garden, although more funds would have allowed us to use more durable wood for the raised beds. We also were fortunate to have certain materials donated to us, such as wood chips, nails, and screws. Various community members and projects, including the Davis family, the University of Michigan Challenge Program, and Outdoor Adventures donated labor and allowed us to use their equipment free of charge.

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Processes and Lessons

It was difficult to foresee every hurdle we would encounter with the Outdoor Adventures garden project. It is easy to underestimate the problems that arise with a value-driven initiative like a campus garden. Fortunately, in our case, we underestimated the support we would find at the University of Michigan. Although we did not expect it, we do predict that this type of support for university gardens and sustainability initiatives can be found at most educational institutions nationwide. This taught us the value of sharing ideas with university faculty and students from the beginning of a project, in order to gain valuable support and insight. This also suggests that campus gardens can bring a group of people together and serve as a forum for sharing ideas.

The first task set before our team was to secure support from the EEDR committee. We expected great controversy over the aesthetics of the garden location and the question of long-term maintenance. Our team compiled a proposal, which can be seen in Appendix A, through research of campus gardens at Michigan and other universities, as well as insight from professors and employees on campus. We decided the best way to present the proposal to the committee was from a student activist approach. The EEDR Committee rejected our first proposal with some stipulations. They requested that we determine more specific design details, talk to one of the committee members about making an official, professional blueprint of the site, then resubmit the proposal to the committee. With these simple additions added to the proposal, the garden was passed as a 1-year pilot program within the next two weeks. From this, we learned that it is important to seek advocacy from powerful people.

The second major challenge we faced was meeting the requirements of the newly implemented Good Agricultural Practices (GAP) sanitation policies. Our initial design included raised beds that directly contacted the existing soil, but because there was a possibility of contaminants in the site area, our construction plans halted. To address this problem, our team researched alternative ways to maintain the safety of the crops. We first researched elevated raised beds so that the roots could fully extend without coming into contact with the ground soil. A second option we explored was to lay down geo-textile sheets to block any blending of the clean soil with the contaminated ground. Our solution to the problem ultimately combined these two options. Contamination posed a huge challenge, but we were able to push through and create a solution that was even better for the garden than we had originally planned.

The final, sizable challenge faced by the team was budget appropriation. At the beginning of the semester, a grant of $1,000 from the Graham Institute seemed quite generous. Moving forward with the construction, however, we realized that small expenses add up quickly. A vital aspect that contributed to the success of this project was networking with community members and resources. It is important to have intelligent, resourceful people in support of your work. With the contributions of University professors and staff, Cultivating Community, as well as family and friends, we were able to receive essential donations of time, advice, and equipment along the way.

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Conclusion

We achieved our goal of starting seeds and designing and building a garden at Outdoor Adventures. We have laid the foundation for the continued success of the garden. Our seedlings, started at the botanical gardens, will be ready to transplant to the OA garden site as early as May 1st, and there are now summer interns committed to the development of an education program.

This project taught us that creating even a simple garden at an institution like the University of Michigan involves numerous challenges, many of which are not apparent until they occur. However, we also learned that persistence, combined with a willingness to spread awareness of the project and reach out to University employees and community members are extremely valuable ways to overcome these challenges. Careful planning and thought throughout the process are also essential to maintaining in a strong position to take on these challenges when they do arise. The garden at Outdoor Adventures will serve as a model for future sustainable endeavors at the University of Michigan. It is our legacy and represents what hard work, motivation, and collaboration can achieve within a community. We sincerely hope that the garden at Outdoor Adventures will inspire others to take similar initiative in local, sustainable practices.

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APPENDIX A: Exterior Elements Design Review Committee Proposal

Proposed Outdoor Adventures Garden

Purpose:

Our goal is to create a sustainable garden at the Outdoor Adventures rental center site. Outdoor Adventures is a program run through the University that plans and facilitates unique opportunities for students, faculty, and community members to attend educational, motivating, and challenging trips in the wilderness. This garden will be used as a way to provide local and organic food on the trips. It will also provide an essential educational tool in promoting sustainable, healthy lifestyles and local food. Location:

Three potential plots at the Outdoor Adventures Rental Building at Elbel Field

Plot A: Northwest Rectangle

• Largest size (29x22 feet) • Most visibility from road-already partially fenced in • Moderate human traffic nearby, although not near building entrance. • Partially shaded by building for part of day • Must work around electrical box and building sign

Plot B: Southwest Triangle

• Moderate size (14x15 feet) • Minimal visibility from road • Moderate human traffic nearby • Shaded by building for part of day • Must work around phone pole, sewer hole, streetlight

Plot C: Southeast Rectangle

• Smallest size (3.5x 13 feet)

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• Minimal visibility from road • Moderate human traffic nearby • Shaded by building for part of day-this is probably the best side for direct sun.

Size and Design:

• Use of raised beds to deter herbivory, help with maintenance, improve aesthetics

• Path through the plot to allow for easy maintenance, watering, harvesting • Fence to reduce visual distraction, keep human traffic and unwanted animals out • Informational stakes throughout

Alternative location considered:

Department of Recreational Sports Challenge Program site at the Radrick Recreational Area on Dixboro Rd. One of the main components of the proposed garden is to use it as an educational tool. This site location would not be conducive to this goal for the following reasons: The site is far from campus and cannot be accessed using public transportation, making it difficult for community involvement, as well as for maintenance. Reaching this site would require a vehicle, which is not in accordance with the desired sustainability model and goals. Few students, faculty, community members go to the Radrick Recreation Area. The site facility is available by reservation only.

Construction:

• Our Outdoor Adventures garden team, Outdoor Adventures employees, and student volunteers will construct the garden within a two-week time span starting in early April.

• Construction will not involve any large trucks or professional construction teams. • Construction will not interfere with the Elbel fence construction • Construction will not cause any sound, visual, or physical pollution.

University Support:

The Graham Sustainability Institute has awarded Lindsey MacDonald, the Assistant Director at Outdoor Adventures, a $1,000 grant for the implementation of the

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proposed garden. In our budget analysis thus far, we have found that this will be more than enough for the implementation of the garden. UM-Matthaei Botanical Gardens and Nichols Arboretum Director, Bob Grese, and Mike Palmer, manager of horticulture, have agreed to allow our seedlings to be started in greenhouses at the Botanical Gardens. This will ensure that we will be ready to plant our seedlings in the garden this May. The Graham Institute and Office of Campus Sustainability sponsored a Campus Sustainability Integrated Assessment, which revealed the majority of the U of M community feedback is in support of local food sourcing and a campus garden or farm. Student gardens received the most supportive comments out of any sustainability initiative across campus. This garden would help accomplish these goals and serve as a model for future gardens.

Equipment:

• Outdoor Adventures will use current grant money to purchase gardening tools. • Equipment will include small hand tools, which will be used for most work, and

shovels. No mechanical equipment will be used. • Tools will be stored neatly inside the Outdoor Adventures rental center facility. • One to two rain barrels may be on-site and will blend into the aesthetic of the

building and grounds. Safety:

• All employees, interns, and garden volunteers at Outdoor Adventures will be trained in equipment use, allergy awareness, etc.

• The fence bordering the garden will be high enough to prevent people from tripping,

• There will always be at least two Outdoor Adventures employees or trained interns present to oversee the garden activities and to make sure everyone is safe.

• Tools and equipment will be checked and put away each day to ensure good condition for use.

• Pets will not be allowed in or around the garden.

Signage:

• There will most likely be only one sign for this garden because of its smaller size.

• The design of the sign will be clean, clear, and easy to read.

Aesthetics:

• A neat and attractive fence will form a border around the garden • The fence will prevent plants from draping onto the sidewalk and will prevent dirt

from getting on the sidewalk as well. o On this note, plants that bend and slump will be avoided.

• Plants will be maintained not only to ensure healthier growth, but to promote an attractive image.

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• Plants and produce will be cared for regularly to prevent rotting and odor. • All garden materials such as shovels, bags of soil, gloves, etc. will be kept out of

sight inside and will only be on site while tending the garden. o The garden area will always be cleaned up after working on it

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• Flowers, such as marigolds, to add color and beauty, will border the garden. • Weeds, pests, and dead plants will be removed regularly and promptly-prevention

methods to avoid these issues will be taken. • Flowers, plants, and other vegetables will be planted in rows or organized blocks

to maintain an organized appearance. Maintenance:

• Outdoor Adventures will be taking full responsibility for the maintenance of the garden.

• Outdoor Adventures intends to organize volunteers who will perform all of the daily tasks that the garden requires.

• A garden would reduce the landscaping tasks of the university grounds crew since all of the proposed plots are in spots that the crew normally mows.

• Any on-site composting will be neatly kept in containers. No objectionable odors are associated with proper composting.

Seasonal Changes in Appearance: • Spring: The garden space will be cleared and flat, with some plants starting to

show.

• Summer: The garden will consistently be filled with almost or completely mature plants.

• Fall: Garden will consistently have plant cover, as the summer crops mature and are harvested and we plant new cover crops for the cold season.

• Winter: Cover crops will have been harvested, and the soil will likely be frozen and covered with snow for most of the season.

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APPENDIX B: Site Plan for EEDR

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APPENDIX C: First Seed Order Plan

Outdoor Adventures Garden: First Seed Order

Northeaster Organic Pole Beans -56 days to maturity -Early-maturing -$3.95/packet (55 seeds) -Pole bean -8” long, 1” wide flat green pods -Tender for long periods -Vigorous seedlings -Cold tolerant -Require trellis -Perform well when started in greenhouses http://www.johnnyseeds.com/p-8324-northeaster-og.aspx Heirloom Tomatoes (from Lindsey’s source)

De Milpa Organic Heirloom Tomatillos -70 days to maturity -Low maintenance -$2.95/packet -Store fresh for 2-4 weeks -Great for salsa -Sow indoors 4-5 weeks before transplanting http://www.johnnyseeds.com/p-7923-de-milpa-og.aspx Sarian (F1) Strawberries Organic -100-120 days to maturity -Bear fruit from seed the first year -$4.75/packet (50 seeds) -Resistant to rot & mildew -Start in March or April -Grow well in hanging baskets or containers

-Ideal for transplanting

http://www.johnnyseeds.com/p-6057-sarian-f1.aspx

Bolero Organic (Pelleted) -75 days to maturity -Good fresh, but exceptional after storage -$3.95/packet (250 seeds) -Good for fall and winter harvest/storage -start early spring-mid-July -Easy to grow http://www.johnnyseeds.com/p-6371-bolero-organic-f1-pelleted.aspx Copra Onions -104 days to maturity -Medium-sized -$2.95/packet (460 seeds) -Unsurpassed for storage -May be started indoors until -Sweet Mid-March (then transplant) -38-55 Latitude

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-Can be transplanted http://www.johnnyseeds.com/p-6704-copra-f1.aspx Ruby Ring (Treated) Red Onions -112 days to maturity -Long storage life -$3.25/packet (460 seeds) -May be transplanted -May be started indoors until -38-55 Latitude Mid-March (then transplant) http://www.johnnyseeds.com/p-7697-ruby-ring-f1-treated.aspx

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APPENDIX D: Budget Breakdown