SFCC Culinary Arts Garden Hours
During the season, produce is harvested every Friday from 9 a.m.-12 p.m. Garden Education Consultant Erin O’Neill welcomes volunteers to help with soil amendment and composting, weeding, and picking. Contact Erin at email@example.com for more information.
In the Media
- Girls Inc. Director Kim Brown interviews Garden Consultant Erin O’Neill about her start in gardening activities on KSVF 101.5 show “Strong, Smart and Bold Voices.”
Listen to the interview.
- “SFCC’s Culinary Arts Garden helps students cultivate more than produce“, from The Santa Fe New Mexican, 4/9/2014
- Garden Consultant Erin O’Neill introduced readers to the benefits and challenges of gardening in the desert. Patricia Finn, Erin and Chef Helen were interviewed last week about Culinary Arts programs and activities on KSFR 101.1 FM’s show “Cline’s Corner.” Listen to the Cline’s Corner Interview.
The SFCC Culinary Arts Garden has won a Sustainable Santa Fe Award for 2014! The dedicated work of our Garden Consultant Erin O’Neill and raised bed creator Ken Kuhn will be recognized with other sustainable awardees at a gala at the Eldorado Spa and Hotel. This free event is open to the public to congratulate and celebrate our local sustainability heroes. Wednesday April 2, 5:30 to 7:00 p.m.
The SFCC Culinary Arts Program has an ally in the kitchen – an organic garden in its second year of production. The Culinary Arts Program and the East Wing Eatery use the produce to create healthy, delicious dishes.
The garden is located next to the patio outside the East Wing Eatery, across from the Fitness Education Center.
The raised beds were designed by Grow Y’Own Raised Bed Gardens and first planted with vegetable starts in November 2012, with help from students in The Masters Program. The irrigated beds have removable fabric and plastic covers for year-round gardening; some even have low watt lights to keep the plants from freezing. The beds are utilized year round to create a four-season vegetable production garden.
Check out Erin’s blog about the SFCC Culinary Arts Garden.
What are the benefits of the Culinary Arts Garden?
- Reduces SFCC’s carbon footprint by eliminating transport of produce
- Provides a demonstration garden and living laboratory for SFCC students
- Offers volunteer opportunities for students, faculty and staff in a hands-on learning environment
- Showcases environmentally friendly gardening techniques
- Establishes a seed library of open-pollinated, organic seeds adapted to our local environment as a community resource
- Grows fresh produce without pesticides, chemicals or genetically modified plants
Future plans for the garden
- Develop a perennial pollinator garden on the south side of the raised beds, facing the Fine Arts Studios
- Create more in-ground gardening spaces utilizing worm compost to enrich soil and add more perennial vegetable production
- Add berries and fruit bush area and perennial herb and flower beds
- Enhance the fruit orchard planted by The Masters Program students, and harvest fruit from the apple, pear, plum, cherry, peach, and apricot trees
- Add a sculpture garden, benches and signs crafted by SFCC art students
- Create a central outdoor kitchen classroom for post-harvest vegetable care, herb drying and garden classes, and as a space for all to use the garden as a classroom
The Culinary Arts Garden is made possible through the generosity of the 2010 general obligation bond passed by the people of Santa Fe and the Santa Fe Community College Foundation.