One of our focuses here at the Well Fed Community Garden is environmental sustainability.  We use organic practices, focus on building the soil versus depleting it, and have a pollinator garden to help our local pollinators and birds have sustenance and materials to build their nests. Any produce that does not go to the restaurant or is not donated goes into our compost pile. Then is added to our fields to help with soil health. Recently, we held a workshop that touched on a couple ways we could all be a little more environmentally conscious (even if you do not have a garden!): reducing our plastic bag use and food waste.

Worldwide, nearly 2 million plastic bags are used a minute. The amount of energy required to make 12 plastic bags could drive a car for a mile. Roughly fifty percent of all produce in the United States is thrown away. Although these statistics can be daunting, here are a couple small and fun tips to help you get in the mindset of Reducing Our Waste.


Our workshop in April was about making your own produce bags and learning about natural dyes using the skins of onions that usually get thrown away.

The breathable fabric was sourced from local thrift stores, either from curtains or sheets.  After being cut into a rectangle, folded over, and sewing the edges you have your very own produce bag which is light and fun to use in the grocery store.

Above is a pot of boiled onion skins which was used to naturally dye our produce bags.

Miriam, a regular volunteer and teacher for our workshop, showing the group what our finished product could look like.

Stirring our produce bag into the onion skins.

The longer you keep the produce bag in the onion mixture, the deeper the color.  We placed our produce bags in a bit of the cooked onion skins in jars for folks to bring home with them.

There are many small steps one can take to start thinking about ways to reduce waste.  Learning to look at the possible uses of the things we throw away and sourcing what we can locally can be a fun adventure unto itself.  Keep an eye out for our monthly workshops on a variety of topics, from composting to rain gardens!

This year the Well Fed Community Garden is teaming up with award-winning facilitator, educator, and founder of the Raleigh Drum Circle Greg Whitt to bring a farm dinner/ drum circle series to the garden. This program is all about our connection to Mother Earth and to one another, creating community and sharing abundance in nature.

The evening begins with a Farm Tour of the Well Fed Garden. The event is held on our beautiful, urban farm. Although the farm is within city limits, once you step inside the gate the air feels fresher and you are surrounded by natural growth. Our farmer will show attendees how we use sustainable and natural practices to enhance the water we drink, the plants we eat, and the soil under our feet.

Farmer Morgan showing guests around the Well Fed Community Garden

After the farm tour, attendees will enjoy a farm fresh salad, tasty pizza, and drinks from our partner Irregardless Catering. The meal will be vegetarian, but be sure to call ahead if you have any other dietary restrictions.

Guests enjoying a pizza dinner before the drum session begins

As the sun begins to set, Greg will gather folks around in a circle for a facilitated drum circle. This hands-on, interactive hand drumming workshop celebrates the rhythms of nature the way people have since the beginning of time. Greg provides the drums, rhythms, and guidance all you need to bring is an open mind and heart.

Group drum circle


Greg Whitt uses music to share village values that foster connection, culture, and wellness. Greg founded the still-thriving Raleigh Drum Circle community back in 2002 and facilitated their drum circles for many years right down the hill from us at Lake Johnson Park.  His company Drum For Change leads programs in corporations, congregations, communities and classrooms; programs designed to creatively connect people to one another and to the world around them in ways that are joyful, engaging, and good for you.


Interested in joining a class? We have two more upcoming dates. Click on the following date for tickets and registration

May 11

June 08


Ever wonder how farmers eat? Farming is hard work; it takes a lot of mental and physical labor to grow on a bio-intensive, organic farm. One of most rewarding parts of farming is bringing fresh, healthy food to the community, and to our own plates. Here are a few ways you too can eat like a farmer.

Spring Onions

Eat locally. This is by far the easiest way to eat like a farmer. The produce you see at the market is what the farmers are eating. If you don’t have time to shop at the farmers market, try joining a CSA. For a CSA, Community Supported Agriculture, you pay the cost of the produce upfront, then receive fresh fruits and veggies all season long.

Summer Veggies


Eat seasonally. Seasonal food is produce that is consumed around that same time that is was harvested. Even if you are not shopping at farmers markets you can still easily and within budget find seasonal produce. Seasonal food is fresher, tastier and more nutritious that out of season produce. This is true even when the food is grown out of state. Make sure to always read labels to find out where your produce was grown and use this guide to find what is in season:

Heirloom Tomatoes

Canning, freezing, and drying are great ways to capture the health benefits of abundant herbs and vegetables during the summer. Hang clusters of your favorite herbs in brown paper bags, or use a freezer safe bag to store fresh blueberries and strawberries. Canning is more labor intensive and make sure you do your research first.

Dried Herbs

Don’t be afraid to try new things. Radicchio, Kohlrabi, Romanesco, local farmers are growing more and more interesting crops. If something looks unfamiliar at the market ask the farmer. Most farmers supply recipies for the new or unique produce they are growing.


Want to learn more? Join us March 23rd 2019 for our Eat like a Farmer Cooking Class. We are partnering with Michelle Aronson and the Farmbelly Cooking School. This class is part demonstration and part hands-on, and guests will learn all about sourcing, preparing, and cooking with seasonal + local produce. Class includes a walking tour of the farm.

Tickets Here:


Blog written by Morgan Malone, Farm Manager


Winter brings cold temperatures, freezing rain, snow, ice, and wind.  It can be hard to keep your core warm. Although layering clothing is key, we have some fun ways we like to stay warm here at the Well Fed Community Garden that we would like to share with you.

Chunk of ice found the morning of a cold day.


With the help of Farm Dog Bella, our Farm Manager Morgan gathers bricks to move to different rows around the farm.  The bricks are quite heavy piled up in the wheelbarrow, and hauling them around is a great way to warm up. Once they make it to their respective rows, the bricks will hold down the edges of the row cover. Row cover is a special white fabric that (along with hoops) creates a warmer micro-climate for the plants.  This helps keep the plants a little warmer and more protected from the elements than if they were left bare.

Bella and Morgan loading up the wheelbarrow

Morgan with a full load of bricks ready for hauling

Spinach and beets are being protected by layers of row cover held down by the bricks brought over by Morgan.

We also use row cover inside our passive greenhouse to add a little extra protection for our more vulnerable hydroponic lettuce and plant starts.


Even without much help from us, our chickens handle most of the cold days the North Carolina winters bring well.  We usually will prep their coop for winter by covering any summer ventilation openings and layering their bedding to provide more warmth.  However, their water will freeze after the especially cold nights and we thaw their water with some warm water from the tea kettle. The chickens love this and always come running.

One of our chickens running over to get a nice warm drink of water.

Farm Manager Morgan, Farm Apprentice Hannah, and Farm Dog Bella digging holes to fertilize our blueberry bushes so that the pH level of the soil will be in the optimal range for nutrient uptake.


One way to stay warm on the farm is to work inside our caterpillar tunnel. The plastic layer protects us (and the plants) from the cold winds and it warms up really quickly inside with just a bit of sunlight.

Regular volunteer, Miriam, using a scuffle hoe to clear out lettuce mix.

After the beds are cleared of the lettuce mix, we use a broadfork to break up the soil for aeration and drainage without tilling. Broadforking in the caterpillar tunnel is a great way to lose a couple clothing layers in the winter.

These pac choi starts were hardening off outside. When starts grow up in the greenhouse they need to spend about a week or two outside before being planted so that they can get acclimated to outdoor conditions. These starts were quickly stashed in the caterpillar tunnel before the temperature dropped from the 70s to the 30s.

Farm Dog Bella laying out in the sun.  A shining example of how to keep warm on a cold day on the farm.


We hope everyone stays warm the rest of this winter.  Feel free to come warm up with us Thursdays 9:30am-12pm for our regular weekly volunteer hours throughout the year.

Microgreens are the young seedlings of edible plants. They are tiny and yet packed with nutrients.  Here at the Well Fed Community Garden, we are usually growing 20 or more trays of microgreens in our small greenhouse. They are easy and quick to grow.

We plant microgreens twice a week, after each harvest. They take about two weeks in the winter to grow from seed to harvest. Here are some pictures of microgreens ready for harvest.

Sunflower microgreens

Radish microgreens

Radish microgreens

After harvesting the microgreens, we combine them in a sink to rinse them. Our microgreen blend is a mix of many plants: radish, flax, sunflower, and spicy salad mix.

Our microgreen blend after being rinsed.

Next we spread the microgreen blend across the drying rack screen (made by our farm manager Morgan!) and turn on a high powered fan to dry the microgreens before packaging them.  This helps them to last longer in storage.

Finally we package up our microgreen blend to bring to the Irregardless Cafe, occasionally tossing in some nasturtium flowers to add color and spice.

We try to grow microgreens year round and the blends can change with the season.  Look out for our microgreens in dishes at the Irregardless Cafe!

There is frost on the ground and it is feeling like winter at the Well Fed Community Garden! But the activity does not slow down here; there is always work to be done. As always, we start by feeding the chickens. As the farm dog, I keep a very close eye on our coop to make sure that they stay safe.This could be my full-time job but there are more morning chores to get to.

Next stop is the greenhouse. In this cold weather we give the plants a little more insulation and heat to keep them healthy, and every morning we open up the greenhouses to let some fresh air in and we water the plants and check on our hydroponic lettuce.

Farmer Janette and her new puppy, Theo

We value teamwork, so today I showed puppy Theo how to help our produce assistant, Janette, take care of things in the greenhouse.

After that the morning chores are done and we move on to harvest!The cold weather means we’re growing lots of greens, such as arugula, kale, and our mustard mix. We need to be efficient when harvesting, but we also have to take our time enough to make sure we are thorough in every step. Greens can be delicate, our team is careful to not damage the leaves as we work, and we are meticulous about our sanitation practices while we clean and package the produce.

I like to keep a close eye on things just to make sure everything is done correctly.

After we finish with harvest there are always a number of tasks that need to get done. On any given day we might be planting, weeding, pruning, building a new compost fence, checking for caterpillars, and more.

Today we’re prepping beds for planting. We always add compost to our fields before we sow the seeds to increase the nutrient content in the soil. We try to keep things growing at all time, not only to increase our production, but also to have roots in the ground to prevent the soil from eroding and to feed the soil microorganisms. That means that all year long we are constantly turning our beds over from one crop (or cover crop) to another.

After planting we are done for the morning and it is time for lunch. There’s more work in the fields to do this afternoon but I usually need to use that time to keep the squirrels out of the farm.

About the blogger:

Bella Pepper Malone has been the full-time farm dog at the Well Fed Community Garden since August 2016. Her main focus is pest control but she also helps with quality assurance and community engagement. Her favorite treat from the garden is sweet potatoes.

Here at the Well Fed Community Garden we have a diversity of vegetables, fruit brambles and trees, and flowers growing, and are always open to learning and growing new crops. Our latest learning adventure has been growing turmeric and ginger! Turmeric and ginger can help soothe an upset stomach, have anti-inflammatory properties, and add delicious flavor to meals.  Below are some pictures of our turmeric and ginger plants growing throughout the season:

We ordered our turmeric and ginger seed pieces from a farm based in Hawaii.  The local seed sources and the sources from Hawaii tend to sell out quickly.  Now is the time to buy seed pieces if you would like to grow your own turmeric and ginger next season. We pre-sprouted our seed pieces in the greenhouse to get the root and shoot buds to start growing and extend the season before planting them in the ground (see photo above and below).  When pre-sprouting be sure to disinfect your seed pieces beforehand if needed.  Do not over-water them once planted in a pre-sprouting tray; this can lead to the ginger staying dormant.  Our ginger did not pre-sprout as well as we were hoping this first time around, but our turmeric did great!

After 4-6 weeks, we took our trays of pre-sprouted turmeric and ginger and planted them out in our caterpillar tunnel, 4 inches deep and 6 inches apart (see photo below).

We hilled our turmeric and ginger plants twice throughout the season with a decomposed leaf mulch to help increase yields.

We replaced our caterpillar tunnel plastic with a shade cloth once summer started heating up.  In the photo above you can see our turmeric plants growing under the shade cloth.

About 5 months after planting the pre-sprouted seed pieces, we harvested the ginger and turmeric for baby ginger and baby turmeric.  Baby ginger has no skin to peel and no fibers, but also stores for less time.  Above is a photo of our turmeric right after harvesting them with a digging fork.  We tried to get off as much soil as possible and then sprayed them clean (see the three photos below).

Above is a photo of our clean baby ginger.

The above two photos show baby turmeric after cleaning and throughout the processing.

It was really fun to grow turmeric and ginger and we look forward to next season’s crop!

October brought us the last of the summer vegetables, sweet potatoes, lots of greens, and our first harvest of turmeric and ginger!

With the temperature cooling down, our peppers hung in there until this past week. Our volunteers worked hard collecting over 70 pounds of peppers, pulling up the plants, and weeding the beds. If you are interested in getting your hands dirty, we always welcome volunteers on Thursday mornings 9:30am-12pm.

With all the rain and cool weather, October brought us a couple great harvests of our shiitake mushrooms. Join us for our Shiitake Mushroom Workshop November 3 at 2pm to learn how to inoculate your own log to bring home!

The colors of the month are…green and orange! Here are some pictures of the greens coming in and the beautiful orange root vegetables we harvested this month.




Tatsoi, which is part of our spicy greens mix

Mustard greens, which are part of our spicy greens mix

The first true leaves of our spinach are growing.

Head lettuce



Sweet potatoes

We still have some bright flowers dotting the garden with color and providing pollen for the bees.


Mexican sage

Blanket flower


We have been drying tarragon flowers to add to our teas, which will be available to purchase at the Irregardless Cafe in the coming months.

Purple aster flowers taking over the entrance to the garden.

September brought us more summer vegetables like peppers and okra, the start of fall vegetables, and some beautiful flowers in our pollinator garden! Here is a sample from the garden.

The okra and pepper plants are still doing well out in the field and the peppers are as sweet as ever.

Hibiscus is in the same family as okra.  We started harvesting the seed pods this month to dry and make our own herbal teas.

Keep an eye out for our hibiscus tea and a new digestion tea at the Irregardless Cafe!

Dehydrator full of mint, tulsi, and lemon balm drying for the digestion tea.

Our second planting of Buddha beans, a type of green bean, is in bloom and the beans are fresh and crisp right off the vine.

Our sweet potatoes have been doing great, providing a prolific amount of scrumptious greens for the Irregardless Cafe. We will be harvesting our sweet potatoes at our Sweet Potato Harvest Party Sunday Oct 14th and welcome any volunteers who would like to come get their hands in the dirt at the Well Fed Community Garden to help harvest these terrific tubers!

September has brought the first harvests of some of our fall crops.

Fennel growing in the fields.

Our spicy greens mix consists of nasturtium greens and flowers, mustard greens, tatsoi, and arugula.

The firsts of our carrots germinated this month.

Our pollinator garden has some summer and fall flowers in bloom.  Here are a few samples of what you can find adding color to the garden.


Obedient flower

Wild onion




We often get the questions “what is in season?” and “what is in bloom at the garden?” Well, here is your answer! August brought us lots of yummy summer fruits, vegetables, and flowers! Here is a sample from the garden.

Heirloom and cherry tomatoes

There is nothing better than a fresh tomato or sweet pepper straight from the field.

Sweet yellow, orange, and red peppers

With all the rain we had this August, there were a few early shiitake mushrooms from our logs

Shiitake mushrooms

We love working with our farm to table restaurant Irregardless Cafe. By working every week to create local and fresh recipes we had some excellent specials featuring our produce this month.

Fried okra

Eggplant Parmesan

We also had lots of sweet figs from our pollinator garden. Some varieties that we grow include Black Mission, Brown Turkey, and Calimyrna.


Our pollinator garden is in full summertime bloom. Here are a few samples of cut flowers and native flower species we grow in our garden. Flowers are a beautiful and easy way to promote beneficial insects in your garden.


Beauty berry




Annual aster