Photo credit: Baltimore Sun/Susan Reimer
More greens. Fewer cherry tomatoes.
Those are the plans for the second season of Baltimore's City Hall garden, which produced more than 2,000 pounds of fresh produce last year for Our Daily Bread, the city's largest soup kitchen.
"We're catering to what Our Daily Bread is requesting," said Bill Vondrasek, chief horticulturalist for the Department of Recreation and Parks, which helps care for the gardens. "They specifically told us what they will eat more of and what they didn't each much of," he said.
It is much easier to saute baskets full of greens to serve 700 homeless men and women than it is to get 700 servings out of the tiny Hansel and Gretel eggplant, explained Angela Treadwell-Palmer, who designed last year's garden.
Last year, Treadwell-Palmer designed a very formal, Victorian style garden, with wavy stripes of red and green.
This year, she's picking up on the "minimalist" trend that is so hot in garden design right now. This year's garden will be very modern, with blocks of color instead of waves of color.
What's in?
Collards, red-stemmed Swiss chard, green kale, purple kale, broccoli, green cabbage, red cabbage, yellow and red onions, turnips, snow peas, "Buttercrunch' lettuce and "Red Salad Bowl' lettuce.out?
Kohlrabi, eggplant, leeks, corn, peas and cherry tomatoes