Tomorrow should be an amazing day. There is so much food ready to be harvested at Ujima. We have white eggplant, Italian varieties, and Japanese. We also have a field full of swiss chard, kale, and collard greens. We have one HUGE watermelon that is getting bigger and bigger every day. On Thursday, our last day, we will be picking it and eating it with all the kids. I think they will be so excited because they have watched that baby grow for the last 6 weeks. Our corn is almost ready to be picked and should be ready by the end of the week too. Our bean teepees are about 7 feet tall and covered with flowers. Any day they will start producing beans. We have harvested anywhere from one to four cucumbers a day, and three of our cabbage have started balling.
Every day this week we have a feast planned: Asian, Mexican, and a home made pizza party with all the fresh topping picked right from the garden. A celebration for all the hard work and effort the students have put into the garden and into their work for the last six weeks.