by Jenna Pollard
June 27, 2018
Berry season has officially begun here at the SWC. Wild strawberries dot the roadsides, juneberries (also called saskatoons or serviceberries) are slowly darkening from a light pink to a deep purple, and our most famous forest forage, the blueberry, has just begun to fill our cupped hands as we walk from our tents to the lodge in the morning. A perfect addition to a steaming bowl of oatmeal! We still have thimbleberries, raspberries, blackberries, dewberries, gooseberries and currants to look forward to as berry season continues. I remember residents last year bringing pockets, hands and mason jars brimming with assorted berries to breakfast each morning. I can hardly wait for that time here!
Today was a day of teamwork as we tackled the completion of the first wall tent. We always have diverse projects going on simultaneously, but today brought a rare day of large group work with four to eight of us working together at a time on the tent. Some things needed to be fixed, others finished. We now have nearly three completed rooms with painted walls and stained white pine floors. All we need are screen doors, bunks and a porch to be ready for our next Summit Academy student group’s arrival in a couple of weeks.
Tuesday night brought with it another exciting town run; dirty laundry washed, groceries purchased and blueberry custard eaten. The farmer’s market is growing in Ely, and this is the first week we’ve had fresh greens and vegetables available for purchase. Our own garden has begun to produce substantial amounts of kale and chard, with radishes and broccoli a close second. We’ve had warm weather and regular rain, and our garden shows it. Snap peas, beans and lettuce heads are growing fast. Our journey to zero waste and self-sufficiency feels the most underway when we’re serving food grown from our own garden at meals. With the dedication of residents and staff (particularly Louis), this summer is proving to be a standard-setter as actively pursue our goals in food management. While checking out the chard and kale beds with Will this morning he said to me, “It hasn’t been like this since the seventies. We always grew our own food then; it was a priority. It’s a dream to see residents working so hard in the garden.”