The garden began as a private vegetable garden on private land. In 2006 an informal partnership was invited in order to get help tending the garden and to achieve a greater benefit from it.
In the beginning, the Ladysmith Resources Centre, FACT (Ladysmith Food Action Co-ordination Team), Community Link and individual community members became involved and 2 goals were formed
- To create inclusive hands-on learning opportunities
- To grow fresh produce for food bank recipients
The property owners operate a B&B style lodge on the property and some of the vegetables grown are harvested for serving the guests. Volunteers may be permitted to take a minimal amount of the harvest. By far the greatest amount of the harvest is delivered weekly to the local food bank. The yield has increased each year with 2013 boasting nearly 4,000 lbs of veggies donated!
Initial funds were donated in 2008 by the Ladysmith Safeway Store to show support for the involvement of persons with developmental disabilities. These funds allowed tools and implements to be purchased as needed as well as seeds and some of the plants. More recently Funding support has been received from Ladysmith Rotary and Royal Bank as well as anonymous donations.
The garden is 124’ X 34’ or roughly ¼ acre. Each spring the entire area is plowed and rotovated by the owner. Harvesting can begin in July with radishes, swiss chard and kale. Peas, beans, cauliflower, potato, tomato, chives, parsley, corn, peppers, zucchini, cucumber, squash, broccoli and carrots are harvested till early October. The vegetables are grown organically using compost, farm manure, and fish fertilizer. To add some creative input, an area is often dedicated as an imagination garden and has seen painted tree stumps, re cycled ornaments and always a riot of colorful flowers.
The ongoing challenge has been getting enough persons to do the hands on work. Each year the word is put out to community groups and individuals alike to join us in the garden and to enjoy the benefits of growing real food
To get involved contact us by email or phone 250 245 8051