The Kitchen Garden

The Kitchen Garden was created out of a small space that is a transition space from the Warren and Margaret Bargam Texas Heritage Garden and the rest of the Holistic Garden. It purpose is to show how much edible produce can be produced in a relatively small garden space, 20 ft. x 20ft. This is the only fenced garden in the Holistic Garden, the decorative fence is reminiscent of the dooryard gardens that were so common through the early part of the 20th century and which are becoming common again today. A team of students from the Sociohorticulture course are the primary students involved in planning and planting this garden each term. It is very productive, being used to grow tomatoes, peppers, eggplant, okra, cucumbers, summer squash, summer greens, snap beans, lima beans and other warm season vegetables for the summer season. It produces broccoli, cabbage, lettuce, spinach, collards, kale, shallots, celery, carrots, radishes, beets, turnips, cauliflower, Brussels sprouts, peas and other cool season vegetables in the fall/spring garden. The center of the garden is a planting of herbs, cactus (nopales) and edible flowers.