Community gardens offer residents the potential of fresh vegetables and the prospect of improved nutrition. But to reach their full potential, community gardens require effective leadership to nurture both beginning and veteran gardeners. This is the story of a Virginia State University Extension professional and the flourishing community gardens she leads.
The following is reprinted by permission from Virginia State University and first appeared on the VSU Extension website.
Like a plant that puts out runners multiplies its fruitfulness, so one person with vision, passion and expertise, has the ability to reach out, develop supporters and make a huge difference in a community. Wanda Johnson is such an individual.
This Small Farm Outreach Program state program assistant yearned to transform derelict vacant lots in Chase City, Mecklenburg County, Virginia, into valuable community gardens that provide fresh seasonal herbs and vegetables to neighbors, beautify the area and foster pride and enjoyment. But, she needed help.
Partnering with the Town of Chase City, Virginia State University College of Agriculture, Virginia Cooperative Extension SFOP, and colleagues from VSU and Virginia Tech, made her dream a reality. Her efforts also rapidly earned support from local individuals and businesses.
Dusty Forbes, town manager not only identified suitable town properties but also spoke with property owners with green spaces.
Fifth Street Community Gardens
A town-owned double lot on Fifth Street was selected for the first community garden. Leonard Elam, SFOP regional program assistant, and VSU Randolph Farm staff helped plan, prepare and plant the garden with help from several community members.
During the summer harvest, residents were invited to take some of the corn, tomatoes, green beans, peas, sweet potatoes, peppers, gourds, flowers and herbs. Passers-by smiled, waved, honked horns or stopped to offer positive comments. 93-year-old William Carter, a veteran and former barbershop owner, volunteered to give the garden a professional edge.
As the summer faded, organic material was added to the soil to nourish it, including spent plants from the garden. Fall plantings included purple & green kale, turnip greens, mustard greens, Florida broadleaf mustards, collards, purple & green cabbage, Brussels sprouts, Bok choy, cauliflower and broccoli.
Mary Wood Food Forest
The Mary Wood Food Forest was established on a double lot donated to the town in honor of its namesake.
A food forest is a low-maintenance, sustainable, plant-based food production and agroforestry system based on woodland ecosystems that takes several years to become well established. Designed to mimic nature, it consists of edible plants, such as fruit and nut trees, shrubs, herbs, vines, mushrooms, root vegetables, and perennial vegetables. A list of potential native plants is under consideration.
Community support is tremendous. Asplundh Tree Service donated a large quantity of woodchips. Lumber, sawdust, mulch, logs, cardboard boxes and pallets were also donated. These items will be useful in establishing the food forest, developing a permaculture design, building raised beds, and growing mushrooms. Colleagues from VSU and SFOP will conduct demonstrations of the processes required to ensure this community food forest is beautiful and bountiful. Johnson expressed appreciation for everyone who has supported these projects.
“The community, including individuals, local officials and businesses, enabled the establishment of this garden and food forest in Chase City,” said Johnson. “We always welcome ideas, partnerships, and donations.”