{"id":3740,"date":"2019-01-19T11:48:50","date_gmt":"2019-01-19T16:48:50","guid":{"rendered":"https:\/\/www.bates.edu\/sustainability\/?page_id=3740"},"modified":"2021-11-15T15:20:14","modified_gmt":"2021-11-15T20:20:14","slug":"the-bates-garden","status":"publish","type":"page","link":"https:\/\/www.bates.edu\/sustainability\/the-bates-garden\/","title":{"rendered":"The Bates Garden"},"content":{"rendered":"

Students run our organic, no-till garden. Affectionately called ‘The PLOT’\u00a0 (People Learning Outside Together), our produce goes directly to Bates Dining to be served in Commons. Recent harvests have included tomatoes, lettuce, cucumbers, summer squash, kale, and onions. Through tireless work over the years by Bates students, the PLOT sends hundreds of pounds of veggies to Dining each year. The garden is completely student operated, but would not be possible without all the great support from Bates Dining and our sustainability manager Tom Twist.<\/p>\n

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Josie Gillett '19, of Seattle, Wash., weeds tomato plants as part of her summer work at the Plot. Phyllis Graber Jensen\/Bates College<\/p><\/div>\n\t\t

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Josie Gillett '19 and Katharine Gaillard '19 clear scrub from the garden to ready the soil for planting. Phyllis Graber Jensen\/Bates College<\/p><\/div>\n\t\t

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Tomatoes and squash, harvested from the Plot to be served in Commons. <\/p><\/div>\n\t\t

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Fresh kale and tomatoes. Phyllis Graber Jensen\/Bates College<\/p><\/div>\n\t\t

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\n\t+<\/span>Location and Directions<\/a>\n\t<\/h5>
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Information obtained from Google Maps.<\/p><\/div><\/p>\n

You can get to the Plot by walking northeast on College Street from campus, and turning left onto Russell Street. Continue along for about 0.2 miles and bear left onto the entrance to the Plot.<\/p>\n

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\n\t+<\/span>Goals<\/a>\n\t<\/h5>
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We aim to supply Commons with as much fresh produce as we can. This is only possible with the cooperation of our amazing dining staff. Our goal is also to send a robust supply of food to St. Mary’s food bank. In addition to providing food for the campus, the PLOT also continues to be an educational space for students, faculty, and community members to learn more about farming and agriculture. With weekly open garden hours hosted by EcoReps and the Garden Club, the PLOT is a space for everyone to get their hands dirty.<\/p>\n

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\n\t+<\/span>Events<\/a>\n\t<\/h5>
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The PLOT hosts garden parties each semester. These events draw students, faculty, and staff to see the garden in full production mode. Local musicians play music, students hang out under our arbor, and delicious appetizers made from PLOT tomatoes and local produce are served. Each Fall and Spring, students gather at the PLOT for our EcoService Days to harvest veggies, haul compost, pull weeds, and have a lovely time!<\/p>\n

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\n\t+<\/span>Harvest<\/a>\n\t<\/h5>
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Our last harvest was a successful one! It included 760 pounds of tomatoes, 430 pounds of cucumbers, and 670 pounds of squash. In all, nearly 2000 pounds of produce was harvested. After a strong season, we are looking forward to planting in the spring!<\/p>\n

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