Community Nutrition at Songaia - by Dana Stitts, Dietetic Intern, Summer 2015

As part of my dietetic internship in community nutrition, I’ve enjoyed the opportunity to work in the garden. After all the office and computer work, it’s wonderful to get outside in the lovely spring weather. I don’t have much experience gardening, but hope to start a garden of my own soon, and what better way to learn than helping out at Songaia.

In addition to my work in the garden, I’ve also had the pleasure to help with Fox in the Forest. With Susie, I’ve learned about foraging and cooking with plants outside our usual scope of fruits and vegetables. This has included souffle, syrup, chai tea, and creamy soup all made from dandelions, as well as a plethora of rose petal jam. Plus, who knew the little yellow flowers from collard greens are so tasty? It’s been great broadening my horizons of harvestable plants.

Lately more of my focus in the garden has been helping transplant squash and other vegetables. Though it may sound simple, transplanting involves digging up jungles of weeds to prepare beds, followed by digging holes, adding fertilizer and lime, and then finally adding the plant with a nice mound of soil and compost. Following the planting, the plants have had their trials through slugs and sunburns (caused by insufficient “hardening” before the transplant), but I’m sure by the end of the summer we’ll have a magnificent crop to enjoy.

The last month has been a great experience not just in nutrition, but also gardening, permaculture, and community. Thank you Songaia for having me, and for the many lessons I can take with me for future adventures.

Dana