Morning Wake-up Working Party

21 Aug

[This is the fourth in a series of posts by Junzhou Liu, ’17 about her experience as garden manager for the student-run Smith Community Garden and intern for the Botanic Garden this summer.]

This week, in addition to the weekly Friday afternoon working party I offered a one-hour working party every morning from 7-8 a.m. I believe that being among green plants refresh people’s minds for a new day. Working one hour in the early morning, when the sun hasn’t risen high yet and the air still smells like dew can also be a good opportunity to get some exercise. In contrast to exercises like running and bicycling, with gardening you can see the real change you made to the land instead of just imagining how many calories you just burned. This can be one of the charming characteristics of gardening.

peasPeas are among the earliest produce shining under sun and rewarding my labor.

currants_bush                                             Red currant fruit is plumping up.









Red raspberries are coming along.
                                                                                                       Blueberries too!

bok choiBok choi always does well and the plants look so beautiful after taking a shower.

swiss chardSwiss chard make me laugh with water drops on their cute leaves.

Even though I usually work alone, I enjoy my time watering the plants and preparing them for the dry and hot summer days. This week I got some help with watering from the sky above because it has rained almost every day. I have enjoyed eating my breakfast in the garden in the company of  birds singing pleasantly.

waxAll sorts of beans (these are wax) have been my company for the past a couple of weeks.

-Junzhou is a rising sophomore and a potential biochemistry major and economics minor originally from Beijing, China. This academic year Junzhou is moving from Park House, where she spent her first year, to Hopkins House, where she hopes to continue to meet new people and enjoy making and eating food from different cultures with others.


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