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Community Garden at the University of Illinois Springfield

More than 200 volunteers have worked in the garden since its opening, and it has already produced over 300 pounds of fresh produce.

By Susan Koch, chancellor at the University of Illinois Springfield.
State Journal-Register
Aug 12, 2017


Students in Styles’ “Introduction to Sustainability” class designed the garden as a class project, studying various sustainable garden designs, creating a comprehensive plan and budget and determining the organizational approach that would best support a community garden project over time.

The garden features raised beds which help control weeds and handle drainage. Wooden compost containers and an in-ground vermiculture compost bin provide a steady supply of organic material that promotes soil microbes and plant growth.

For environmental and educational reasons, no chemical herbicides or pesticides are used. Instead, sustainable practices such as physical removal of insects and the application of pest-control substances from an organic-approved list help control common garden pests.

“Talented members of the UIS grounds crew have been great partners for us,” Styles says. “They fenced the 1,250-square-foot garden to protect it from deer and other wildlife, and this year, added a greenhouse that will substantially lengthen our growing season.”

Read the complete article here.