With June beginning to warm up, we are seeing the first harvest out of our VHC Victory Garden. Seems like the mid-April planting was ages ago and now, after weeks of rain and cloudy skies, we have our first yield. In honor of National Fresh Veggie Day, we headed down to the garden, donned in wellies and gloves, to celebrate.
An hour later, we carted back softball sized dragon-egg cucumbers; pounds of zucchini, yellow squash and red potatoes; bushels of green beans; stacks of green onions and banana peppers, and the first barely ripe tomato. With the first bounty laid out in the break room, the office smells of fresh dirt and the crisp, sweet smell of organic vegetables. Is there anything more representative of spring than a table full of ripe, colorful vegetables?
Each year, we look at the bare soil and dream up a larger footprint, thinking, “this is going to be our best garden ever!” And each year, we are surprised by the quantity and vitality of our little garden. For us, it is more than just harvesting full-flavored, responsibly-grown vegetables. It is the pride and understanding that comes with hard work. That, and a summer of unlimited break room zucchini concoctions!