Big Sandy Community and Technical Colleges (BSCTC) Community Garden has a new greenhouse
thanks in part to a grant from Kitchen Gardeners Internationals Sow It Forward Garden
We are extremely excited about the greenhouse, said Dr. Tom Vierheller, a professor
of Biology at BSCTC. Carpentry Instructors Randal Haney and Adam McGinnis joined students
on Monday, February 29 to construct the greenhouse. This will allow us to extend our
growing season and possibly grow some things during the winter months.
The grant also included seeds from the Ark Institute and Renees Garden Seeds and a
one-year subscription to Kitchen Gardeners Internationals Garden Planner.
Established in 2012 by a small group of faculty and staff members of BSCTC, the Community
Garden is truly a garden for the community. Volunteers weed, plant, hoe and water
the garden every season to supply produce to the Fishes and Loaves Food Pantry at
St. James Episcopal Church.
During the growing season, the community garden produces beans, tomatoes, peppers,
kale, spinach, squash, broccoli, peas, carrots, zucchini, onions, corn, kohlrabi,
cucumbers, basil, spearmint, marjoram, oregano, thyme, rosemary, and sage. No pesticide
or soil enhancers are used at the Community Garden.
Last year, the garden produced 2,000 pounds of fresh produce.
The garden was started in part by a grant from Grow Appalachia, a program of Berea
College that seeks to solve pervasive food insecurity issues by restoring the relationship
between the people and the land. Grow Appalachia provides seeds, plants, dirt and
tools. Additionally, they provide organic fertilizer to use in the spring and lime
to use in the fall.
To learn more about the BSCTC Community Garden, contact Dr. Vierheller at (606) 886-7344
or email email@example.com
or Tammy Ball at (606) 889-4787 or email firstname.lastname@example.org