We had our first “official” volunteer day on Sunday, July 12, from 5:00 to 7:00. Many thanks to Ms. Popp and Mr. King, both experienced gardeners, who worked really hard and with excellence! Thank you! Ms. Popp’s daughter will be joining Team Saturday for the school-year program in the fall.
If you would be interested in volunteering in the garden, please contact us at 703-508-0816, mnicklin[at]the hillschool.org.
July 20, 2026. To the left, is a photo taken at the beginning of July of some beautiful volunteer sunflowers (bed #13) that grew from the seeds of last year’s sunflowers! Somehow the plants spaced themselves evenly; quite wonderous. Due to the heat and lack of rain, the sunflowers are hurting a little now but very, very tall – likely 12-15 feet! Below is a photo of the wild petunias and the yellow crookneck squash (bed #15). The squash are coming in strong.
Fresh harvest: parsley, oregano, thyme, fennel, yellow crookneck squash, sweet basil, Jimmy Nordello peppers, zinnias, sunflowers, black eyed Susans, mountain mint, New York asters. We just pulled the last of the carrots but will be sowing those in the fall along with some broccoli and leafy greens.
Soon we’ll be harvesting green beans and soybeans! The popcorn plants are producing ears and looking really good and the pie pumpkins are starting to form! Stay tuned!
If you would be interested in volunteering in the garden, please contact us at 703-508-0816, mnicklin[at]the hillschool.org. We hope to use some of the harvest this fall in our program midday meals!
June 29, 2026. To the left, under the wild petunia photo, is a snapshot of the peas and lettuce that did very well this spring (Bed #2). We planted those along with carrots and beets; the beet seedlings didn’t survive the hard frost. A couple weeks ago we took out the peas and some of the almost-bolting lettuce to compost and sowed pole beans, popcorn, and some basil (Thai and Sweet) starts. We harvested the winter rye grain and put up for the wildlife; we'll use the stalks for mulch later this summer. In other beds we have: soybeans, tomatoes, hot peppers, fennel, thyme, sage, pie pumpkins, zinnias, yellow crookneck squash (photo below left, Bed #15) and more. Bed #16 is our compost / native pollinator plants bed. In Bed #14 there are several very, very tall sunflowers ready to bloom!
In addition to the ones pictured, we have a few more beds this fall planted with pie pumpkins, beans, popcorn, and dent corn (corn that is used to make cornmeal) that, if they do well, we can share with the students and maybe even use in the cooking classes!
August 13, 2025. To the left is a photo of one of Team Saturday's raised garden beds. In this one we have pole beans using the sorghum as a trellis. There are also brown eyed Susan (the yellow flowers) and asters (not yet blooming), Watermark Woods’ plant starts from the awesome Pollinator Garden gift (50 plants!) that Morven Park’s Center for Civic Impact donated to us (thank you, Gwyneth!). And, there are also strawberry plants in this bed that were started years ago! Below is our very first raised bed planted with mountain mint and brown-eyed Susan (part of the donation) and the sign that the Team Saturday students made way back in the summer of 2021!
Back in March we got started in the garden by raking back the mulch/compost cover and tidying up a bit. We planted potatoes, peas, and some rye grain cover crop. The photo to the left features two of our raised garden beds on March 15.
Scroll down to see the progress of the Soil Stewards soil recipe wildflower plantings! On March 8, Gwyneth Mac Murtrie – Director of Education at Morven Park’s Center For Civic Impact – led a wonderful Soil Stewards workshop for the kids.
The students divided up into three groups. Each group designed a soil recipe with a mix of rocky, clay, and sandy soil. Check back in to follow the progress!
Garden Group 1: Aydan, Dylan, Niamh, Edwin, Adrien, and Miguel. Their recipe: 1 part rocky + 2 parts clay + 2 parts sandy
Garden Group 2: Alex, Antoni, Layla, Nyla, Emily, and Aldo. Their recipe: 2 part rocky + 2 parts clay + 1 part sandy
Garden Group 3: Valentina, Cynthia, Allison, and Kaylee. Their recipe: 2 parts rocky + 2 parts clay + 1 part sandy
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