The BMC Community Garden, started as a BMC Greens’ Project, currently functions under its own committee of four students and Ed Harman, Assistant Director of Grounds.  Community members had attempted the project in the past, but not until its start in the spring of 2010 did the project come to life.  The current Garden Committee attributes their continual growth to their community volunteers and their relationships with faculty and staff, specifically Ed and Steven Sensenich of Haffner Dining Hall. The BMC Garden functions year-round, and is maintained by the Garden Committee, student and faculty volunteers, members of the Summer of Service Program, and workers from Haffner Dining Hall.

Lettuce from the Community Garden in Haffner Dining Hall.
Source: https://www.facebook.com/BMCGreensGarden

Although the garden is used for recreational space and gatherings, its main purpose is to grow produce for Haffner.  Originally, the garden was intended for students to have an opportunity to grow whatever they pleased, but the garden needed more structure and organization to become sustainable.  As the garden has grown, the goals of the garden have shifted to produce a larger quantity of a few staple vegetables.  The Garden Committee had an interest in harvesting produce that may be more enjoyable for students, but in order to preserve the garden and achieve larger goals of food access awareness, producing food for the dining hall became the main focus.  This year, the garden has bok choy, lettuce, cucumbers, grape tomatoes, squash, pumpkins, leeks, and potatoes.  The Community Garden refrains from using chemical pesticides and uses compost in their efforts instead.  To harvest the produce, the Garden Committee hosts 4-5 Garden Days a semester where student and faculty volunteers come to plant and gather produce.

Signage created to attract volunteers.
Source: https://www.facebook.com/BMCGreensGarden

Within the recent past, the garden has seen tremendous growth and contributed to the college community.  Over the summer of 2013, the garden harvested 60 pounds of produce, including lettuce, tomatoes, kale, bok choy, and rainbow swiss chard.  Also, in February of 2013, the garden expanded to now include a small greenhouse and raised beds.  Members of the Garden Committee created the greenhouse with re-used plastic and wood.  Located between Haffner Dining Hall and Wyndham Alumnae House, the visible aesthetic of the garden and its contributions to the community’s efforts for sustainable foods resulted in the garden receiving the Philadelphia Horticultural Society’s Greening Award in 2011.

Source: Bryn Mawr College Climate Action Plan Update

Check out https://www.facebook.com/BMCGreensGarden to stay up to date with the BMC Garden’s efforts!