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Season of Pruning and Trellising

On leaving room and creating space.

On pruning and trellising.

On learning about learning.

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“They’re called ‘suckers’ because they suck energy from the plant. Also because they just suck.”

(Gaelan, teaching a friend’s little sister about what he calls “the theory behind why we prune tomatoes”.)

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Aaaaand… we’re back!

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Well, it’s been awhile, huh, Fresh Roots cyber land? I’ve missed you guys! I’ve been out ‘n’ about since the end of my Schoolyard Farm Internship last season, immersed in the good things of academia, and family, and such. I’ve been back with the Fresh Roots family, in a slightly different role and capacity. This growing season, I’ve been gardening with a group of students at Windermere Secondary School, growing food together and selling it at a weekly summer market stand! (Shameless plug: We’re at Collingwood Neighbourhood House every Tuesday from 11am – 2pm in July and August. Come say hi!)

On paper, I am a garden coordinator. The #Windermeregarden crew is amazing in many ways, of course gardening being one of them! My job is to support them in that. In the beginning days (sometimes now too) I wondered to myself, “What does that even mean?? look like? feel like? taste like?”  “How does one ‘coordinate’?” “Empowerment is a great word and all, but how does one walk in it, practically, in the everyday kinda things that the inspirational speakers don’t have time to talk about?”

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In the process of all this new learning, messing up, adapting, and becoming… My hands, they still get to work the soil, plant seeds, and yank out weeds. My head, often is in a buzz and bubble of uncertainty-laden AHHH!-moments, but so too soul-happy Ahhh 🙂 -moments. My heart, oh my heart, is continually being nurtured and challenged to grow into new capacities, to hold onto peace, to allow and embrace processes of pruning.

Tomatoes.

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The very first thing I grew tried growing. I have a pair of handmade earrings (yay for sculpty clay!) that are tomatoes, in honour of that life event. The poor tomato plant weathered a couple bad storms, got bushy beyond recognition, and tried with all its might to have its measly fruit survive. Granted, we got a handful of cherry tomatoes off of it. But, indeed, it was a sad plant.

And then the students at Windermere teach me about pruning. Brave new world.

This season, we’re growing A LOT of tomatoes at Windermere. Tomato pruning has become a regular thing for us. Heart-level, I’ve been reflecting on how this new role as a coordinator/facilitator involves a lot of pruning, but also trellising. There’s the oft-times stressful process of having my mindsets re-adjusted, my words revised, to honour, empower and leave room for student learning and leadership – pruning. But then there’s also the support of a string or a stake that helps hold me up, helps guide my stalks and arms as they reach up higher – trellising. In this role, I am supported, encouraged, and enlivened by the Fresh Roots team, by the neighbours who visit our market stand, by the students who never cease to come up with witty veggie puns, and naturally and effortlessly create a culture of creativity and good times that I love being in.

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It’s a season of pruning. It’s a season of trellising.

And I am still learning. So much.

On letting go, on balancing to-do’s and to-play’s, and fostering farming and fun. On letting old perspectives and boxes be pinched and pruned away. Leaves and suckers – endless task lists, overbearing efficiency, perfectly executed plans. Some things can (and should) be held with an open hand, so that we can focus on growing and maturing the fruit – student ownership and leadership, confidence and creativity, skills and silliness, joy!

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Well, perhaps some of that had some semblance of sense and logic. I’m not too sure yet what shape this 2nd iteration of “Hands, Head, Heart” will take on, but I hope you will join me in reflecting on the roles that we play in our communities, and in the diligent work of pruning and trellising tomato plants – in our garden beds, and in our minds and hearts and relationships.

Before I sign off, some scribbles from a day back in the spring, when all this first began. Such is the tone of this season, I think… to hit those low notes.

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March 15th, 6:40pm. On the bus heading home from the garden.

If I were to describe what I’m learning in one word, it’d be this:

Humble.

Be humble—always ready and attentive to learn, change, shift your mindset. Quick to listen, and slow to speak (or instruct, or suggest). Know and be ok with knowing that you know not everything, that you do need help, that you need encouragement, and support, and a community to grow in. And know that it’s a good thing, this not-knowing-it-all-from-leaf-tip-to-root-end, that you need not burden yourself with aspiring for perfection and clear lines in all that you do, in all that it feels others depend on you to do, and do well.

“It’s important not to let perfect take away space for just okay.” (- quoted loosely from Marc Shutzbank)

Sometimes just okay is okay.

Sometimes it’s better than perfect.

Because in those spaces there’s then room to grow, nuggets to dig up, and reason to reflect, and think, and enjoy the loopy jaddegness of swirly lines.

On paper and in planting rows.

Through the avenues in my mind that new neurons fire through,

Excited by novelty.

 

When I feel that I’m a hopeless bumble, it’s really just good times to practice being

Humble.

The SOYL Experience (so far)

This is the second week of SOYL and I’ve been having an excellent time! Throughout the program so far, I’ve made new friends and also got to learn more about gardening and farming. I hope further in the program I’ll be able to enhance friendships and create new ones that will hopefully continue once the summer is over. It’s going by so quick! One of my favourite parts of SOYL right now would probably be the harvesting days at the Fresh Roots farms at David Thompson & at Van Tech. So far I’ve been able to harvest some Swiss chard, some arugula flowers, and white icicle radishes. At David Thompson, I find their garden exceptionally beautiful. The Swiss chard, patty pan squash, the chocolate mint make me extremely happy because it’s so awesome to see an urban farm at a school in action and of course seeing the delicious fresh produce that’s organic as well!

My commute to David Thompson is around 40 minutes and I find myself actually enjoying it. I find waking up early and taking the bus puts me in a better mood and makes me excited for the day. As for Van Tech, I do love the space there. Since I’m part of the garden and sustainability club at Van Tech, I feel accomplished when SOYL helps out with the VT Garden Club’s beds because they’re so much better with our help! We’ve been clearing out the intense amount of weeds lately in our bush bean beds and it already looks incredibly better than before SOYL had started! I can’t wait to see what we can do to improve the garden out there this summer. I’m sure members of the club will be happy to see their garden when school starts back in September. Don’t worry, I’ll make sure that they know that the SOYL crew helped out with it. 😉

A somewhat gloomy day but that doesn't mean harvesting wasn't fun!

A somewhat gloomy day but that doesn’t mean harvesting wasn’t fun! Group B harvesting swiss chard.

A challenge I find myself being caught in would be my sleep schedule. I become motivated when I am refreshed and about to start the day but I find myself not getting the right amount of sleep. I would say that I’m both a light sleeper and will wake up to any little noise, but I can become a deep sleeper when I’ve had a long day. The problem of my sleep schedule would be that after a long, semi exhausting day at the garden & farms, I always take a nap right after because I really can’t help myself! I know now that all I have to do is find something to do during that specific time so I can save it for a nice deep sleep that will for sure benefit me in the morning. I will definitely try to work on that in the following week.

I remember on one of the mornings I woke up extremely close to 9:00 and was really tired to the point of my eyes wanting to shut. Though when I got there to the farm, I felt more energized and ready to take on the long day. I think it was because of the atmosphere and how everyone was happy and excited but also seeing the positive attitude from the Fresh Roots workers and interns. I also really enjoy having beds and beds of fresh produce surrounding me because it feels organic. (haha get it?) I personally think mornings are the best times to do farm work. There’s something about being surrounded by farm land and blossoming fresh produce that makes you feel so much better! Another activity I feed off of, literally, is weeding! I find weeding a good activity to start off the day because it can be quite relaxing, unless you’re doing it for a heapless amount of time. I think weeding brings people together since it’s a good time to chat to fellow peers about life and such while of course clearing out the unwanted plants. I learned that some weeds are edible like purslane and to me it tastes like a slimier spinach but to each their own. What does purslane taste like to you?

Besides that, I’ve had a great time helping out with community eats. My crew (B) made a delicious and filling meal last week and I enjoyed it very much. We had made a stir fry, using the vegetable of the week, KOHLRABI! That stuff is honestly delicious in a stir fry with quinoa and fluffy brown rice. Community Eats is a fun way to connect with all the other FreshRoots Crew because we get to talk and share stories about the day or generally everything. One of my favourite things about community eats is probably guessing what they’re making that day. I have guessed one dish right but the rest not so close. I always guess what food they’re making on community eats days according to a) what the veggie of the week was and b) I find secret loopholes from some other fresh Roots crew who either have the scoop on what they’re making or saw them carry a certain ingredient. Shoutout to you who have given me hints! 😉

To conclude this blog post, I would like to say that SOYL has genuinely been the highlight of my summer. First because it’s basically taken over my summer but also because I haven’t had this much fun in the garden in awhile! I’ve met great people and I really hope we stay in touch afterwards. I’ve been able to take care of the school garden (at Van Tech) and I’ve also been able to see the process behind growing local and organic food on an urban farm. All the Fresh Roots crew have been so excited and it really makes you have a stronger momentum and a genuinely splendid, beautiful day. Here’s to all the SOYL days to come!

Who needs gloves? You have to touch soil to be in SOYL!

Cheers,

Julie To

Coolrabi

SOYL  has been a really fun experience thus far ( re: this is only my THIRD DAY doing SOYL ), and I’m so happy I took this great opportunity. There’s been a lot of gardening–weeding–and cooking, sharing stories and having laughs. It’s feeling really tight-knit already and the first day, I barely knew any names at all. I’ve been feeling very connected to my crew already though I’ve only know all of them for three days.

My crew and I were the first to do Community Eats, and it was so much fun. I love cooking so it was a very fun time for me. We spent all of the morning preparing lunch, which were tacos! Who doesn’t love tacos? Especially with the excellent BBQ jam we received generously from a local chef who came to cook with us.  The entire meal was vegan/vegetarian which I really appreciated because am a vegetarian.

At first, I was slightly anxious of the meal, because I wasn’t sure if it was vegetarian, or if it would be conscious of some dietary needs or concerns ( not only for me but other people as well ). But I was pleased to discover that not only will every meal SOYL will make with Community Eats is vegan/vegetarian but also income-conscious or barrier-conscious. Not only that, but the tacos were filled with veggies for good health. It was so delicious too! I’ve had some not-so-great experiences with doing a cooking program that would try to implement vegetarian or vegan dishes but it not turning out well because it would try to mimic dishes that usually used animal products or meat. Also, we had a vegetable of the week ( how awesome is that? ), which was kohlrabi.

Rosalind commented that it looked like an alien head.

 

As for the farming part of the program, I feel like I’ve really learned a lot there past couple of days. It’s been a bit of labor but also so much learning through that labor. Types of weeds, how to use gardening tools, some history input here and there about the Fresh Roots program, when to pick the leafs off a kale plant. It’s all been a very enriched education. Like the enriched so(y)l in the urban farms. 

SOYL feels so different from summer formal education, like summer school. I dread the boring, I’m-half-asleep, this-classroom-is-so-hot classes you take in summer school! Granted, maybe this isn’t everyone, but it certainly is for me! I almost make it a point not to take summer school when I don’t need to. It just feels like a waste of the summer, where I could be enjoying the outside, soaking in the couple of weeks when Vancouver has sun. SOYL is really educational and enjoyable at the same time, plus we’re outside almost all day. Getting the fresh air, the sun, and bonding with people that share a lot of the same interests. Another plus, there’s no homework and it’s very engaging. You’ll never find a moment when you aren’t doing something.

I really look forward to the coming weeks of this program.

SOYL Crew Member – Rebecca