As a rising senior in high school, most of my peers are doing something to pad their college applications this summer. While realizing it is necessary to do something with my time, I decided to take a route that would actually make me happy and fulfilled. The time I have spent at Songaia so far has been amazing and surprising—I learn so much every day, from small tips about planting to the creation of Bokashi compost. The work is fun and challenging but laidback enough that there is nothing stressful about it.
This past Monday, I spent the morning composting with Doug. This was a job that I had been warned about, but although the smell took some getting used to, I found it actually quite relaxing and methodical. There was also a distinct sense of pride at signing the back of the composting shirt, as if I had been inducted into an exclusive club.
This past Monday, I spent the morning composting with Doug. This was a job that I had been warned about, but although the smell took some getting used to, I found it actually quite relaxing and methodical. There was also a distinct sense of pride at signing the back of the composting shirt, as if I had been inducted into an exclusive club.
That afternoon, as the temperature climbed, I was able to sit inside in the cool air and sort seeds. The process was mellow yet required a great deal of concentration—keeping the seeds separate and labeling each correctly was something that couldn’t be messed up.
On Tuesday I spent the morning weeding and mulching the Circle Garden with a sizable portion of the garden crew. This was one of the most satisfying jobs I have done because once we had finished, the garden had transformed into a neat and tidy space.
I then picked blackberries and in the afternoon cooked jam for the first time. The combination of blackberry, plum, cinnamon, nutmeg, and rose turned out really well, and jam making is a skill I will definitely take with me into the future. I’m looking forward to the next two weeks I’ll be working at Songaia!
On Tuesday I spent the morning weeding and mulching the Circle Garden with a sizable portion of the garden crew. This was one of the most satisfying jobs I have done because once we had finished, the garden had transformed into a neat and tidy space.
I then picked blackberries and in the afternoon cooked jam for the first time. The combination of blackberry, plum, cinnamon, nutmeg, and rose turned out really well, and jam making is a skill I will definitely take with me into the future. I’m looking forward to the next two weeks I’ll be working at Songaia!
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