For numerous reasons home vegetable gardening has increased dramatically in the last 2 years. (Covid, Feelings of Food Insecurity, Desire for Family Activities at Home)

After removing the old plastic from our demonstration high tunnel we decided to use this space for a home demonstration garden. The new garden was intended to mirror what clientele could do at home. Working with FCS Agent Diane Mason a list of vegetables was developed to include in the new garden. Our goal was to show our clientele how to grow, harvest, prepare, and preserve. 

The economic benefit of healthy eating is estimated to be $114.5 billion per year in the United States. This benefit includes medical savings, increased productivity, and the value of prolonged life. Source: https://www.americashealthrankings.org/explore/measure/fvcombo/state?U.S.

From April through November Master Gardeners planted, tended, harvested and assisted with teaching clientele proven techniques. The horticulture agent and FCS agent recorded videos for each of the vegetables grown. These included: peppers, cauliflower, Brussels Sprouts, tomatillos, eggplant, beets, radishes, chard, kale, okra, snap peas, carrots, potatoes, and broccoli.

The Master Gardeners and horticulture staff also taught growing techniques on tomatoes, squash, and green beans, strawberries and cut flowers. 17 families from the English is the Second Language Program visited our gardens and witnessed how to grow vegetables. These families all took produce home with them with the knowledge of how to grow and prepare. 

Master Gardeners report 63% of the people they helped in the garden initiated a home garden of their own.

After the 8 month series of videos a program evaluation was mailed to 165 individuals who participated in one or more months of the program 35 percent of participants returned the survey.

75 % indicated they had increased their vegetable intake. 

77% changed how they stored fresh produce

65% tried a vegetable they had never grown or tried before.

77% now look at nutrition facts panels on food products when choosing items.

Excess produce not used in our program was harvested by Master Gardeners and donated to Master Provisions.