UGArden Newsletter
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What’s New at UGArden? Holiday Market at UGArden This week was a first for UGArden. On Wednesday night we held our first ever Holiday Market. Patrons browsed our selection of herbal teas, lavender oils, soaps, and salves. It was a massive success as we debuted a new tea, Tulsi Chai, that was very popular. Our…
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What’s New at UGArden? Stop by our markets this week! Thanks to an unusually mild fall our fields are more abundant than is normal for December. Around this time each year, our crops are succumbing to the cool temperatures, and harvests get smaller by the week. This year, however, we’ve been able to harvest lettuce very…
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What’s New at UGArden? Fresh Mushroom Logs We hit the ground running after returning from Thanksgiving break. This week we inoculated 50 logs with shiitake mushrooms. As part of our sustainability efforts, we harvested Sweetgum trees from on-site and retired microbiology professor Dr. Peter Hartell led a group of interns and volunteers in filling the logs with…
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What’s New at UGArden? We’re back! We hope you had a great Thanksgiving and enjoyed time with family, friends, and good food. Our markets re-open up this week and will follow the normal schedule: Monday 4-6 pm at Clarke Middle Tuesday 11 am-1 pm at ACCA Wednesday 4-6 pm at Hilsman Middle Produce available will include Collards, Kale, Lettuce, Cabbage, Carrots, and…
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What’s New at UGArden? UGArden Markets Close This Week; Will Return Next Week Due to UGA being closed for Thanksgiving week, all UGArden markets will be closed this week. Don’t worry, though, because we’ll be returning the following week of 11/27/17. In other news, Noelle’s Ginger and Turmeric Workshop last Saturday was a major success. She had the following to…
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What’s New at UGArden? This past week was another busy one for UGArden. This past week was another busy one for UGArden. We’ve finished hosting Experience UGA field trips but continue to harvest at full steam. The good news is that with the shift in weather we’re expecting a bounty of shiitake mushrooms. We’ve also been…
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