The Seed to Table program:
- Provides fresh, organic produce to families in need
- Offers hands-on classes for people looking to grow and cook their own food
- Promotes sustainable gardening methods
Seed to Table in Dover. This 6,000-foot garden in Dover was designed by a team of Master Gardeners to offer both educational instruction and a source of inspiration for home gardeners and cooks. It illustrates the quantity and variety of foods that can be grown even in the smallest yard. Half of the beds showcase the possibilities for first time gardeners, with a wide variety of ethnic cuisines from around the world. The other half of the garden consists of production beds where organic vegetables are grown for distribution to local food pantries.
Seed to Table in Boston. The Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University (USDA HNRCA) is partnering with Mass Hort to raise vegetables in an indoor garden on the university's Chinatown campus. The gardens feature three elevated beds that will produce a steady harvest for the St. Francis House. In addition, this highly visible garden is helping to raise awareness about the role of nutrient-rich foods in promoting good health.
Learn more about the Seed to Table Program here.