By Adam Kramer
Published in March 2013
Over the winter months there is time to pause for reflection on the progress made in our first season at the Hacienda Sarria Market Garden. An ever expanding community of volunteers and contributors made this impressive garden possible. We look forward to continued growth of the garden and community in the years to come.
Two acres of land, ten-thousand square feet of interlocking brick, two-hundred truck loads of topsoil and compost, tens of thousands seeds and seedlings, and countless hours of hard work in rain, sun, and snow are the ingredients to the Hacienda Sarria Market Garden.
It is a vibrant space where all are welcome to share in the good work of building a thriving urban garden. It is a space of both learning and sharing, sore muscles and laughter. It is a space centred around growing healthy, fresh, delicious food within walking distance of the downtown cores.
With optimistic projections of tripling production in the coming year, we will adopt new practices and break new ground. Our first year was none-the-less a productive one. We sold 700 lbs of beets, 150 lbs of tomatoes, 800 bunches of herbs, 350 lbs of carrots, 650 bunches of kale, 450 bunches of chard, 350 lbs of leeks, 200 bunches of green onions, 550 lbs of salad greens, and more! Not to mention the multitude of vegetables shared with volunteers or donated to St. John’s Kitchen and Maurita’s Kitchen.
Now, as we prepare for the season ahead we are invigorated by the promise of sun, rain, and friendships new and old.
Help out with our regular garden activities, such as watering, weeding, planting, and harvesting and lend your expertise or desire to learn. New additions to the project include composting, irrigation and water management, cover-cropping, bee friendly gardening, the construction of new outbuildings, and cut flowers.
