Just a fancier way of saying odds and ends ...
Planting starts at the Shelby Farms Community Gardens; the U of M's pilot organic garden program is looking for volunteers for Thursday morning; and last night's Project Green Fork dinner.
Last night, Project Green Fork held its spring supper fundraiser at Tsunami and I was lucky enough to attend the sold-out event. The special waitstaff were very attentive and the food was delish. Of course.
Project Green Fork is an initiative to help local restaurant owners reduce waste, lower overhead, and decrease their environmental impact. So far, Tsunami, Fratelli's, Central BBQ, and Andrew|Michael are all certified. Miss Cordelia's, Soul Fish, Cafe Eclectic, Just for Lunch, Otherlands, Blue Fish, and the Brushmark are in the process of being certified.
I didn't win any of the silent auction items, but that's probably for the best.
Thursday morning at 9 a.m., the U of M's pilot organic gardening program is going to start planting the first of its on-campus gardens. Anyone interested in helping is welcome to attend.
Karyl Buddington, director of animal care for the university, said interested parties should meet them between the Field House and Zach Curlin Blvd. There will be a small ceremony for the first planting at 10 a.m.
Speaking of gardens ... Late last week, the Shelby Farms Community gardens were finally staked, so gardeners were out there in full force this weekend. It's rather late for the gardens to be staked — there's even a rule if you don't work your garden by May 1st, you lose it — so it was a much-awaited day of tilling, seeding, and watering.
I've heard there are thefts out there each time the garden is mentioned, so I probably won't say much more about it in the coming weeks/months. And if you are a vegetable thief, there's no reason to go out there right now, because there's nothing growing yet.