From Soil to Stewardship: A Year of Learning at Dew of Heaven Children’s Garden— Part 8
Harvest days marked a meaningful transition—from planning and tending to gathering and giving. After more than a year of preparation and care, the fall garden began to offer tangible results, and participants experienced firsthand what it means to steward food from soil to table.
Harvest as a Learning Moment
Each harvest day was an opportunity to pause, observe, and reflect. Participants carefully pulled radishes, clipped greens, and gathered cucumbers, learning when crops are ready and how to harvest in ways that protect future growth. Sampling was encouraged—participants tasted fresh produce straight from the garden and, when possible, took a portion home to share with their families.
These moments reinforced a powerful lesson: food does not simply appear. It is grown, tended, harvested, and respected.
Using What We Grow
The garden’s harvest was intentionally put to use rather than treated as a display. Radishes were the first crop ready and became a highlight of early harvest days. One radish harvest was donated to a local family, who prepared and enjoyed them for dinner that same evening—an immediate and meaningful example of how small harvests can meet real needs.
Snacking cucumbers were harvested and enjoyed fresh, allowing participants to taste the crisp results of their work in real time. Mustard greens were harvested and prepared for use during an Indigenous Peoples’ Day celebration, connecting food cultivation to cultural recognition, history, and shared meals.
Participants learned that growing food is not only about nourishment, but also about honoring traditions and building community.
Preserving for What’s Next
Pickling cucumbers were harvested with intention toward preservation rather than immediate consumption. Participants learned that some crops are grown specifically for future use and transformation. These cucumbers have been set aside for an upcoming pickling workshop, where participants will explore food preservation techniques and extend the life of the harvest.
This distinction—between what is eaten fresh and what is preserved—reinforced planning, patience, and thoughtful resource use.
Sharing the Harvest
Harvest days consistently emerged as some of the most meaningful moments of the season. Participants took pride in tasting the results of their work and in knowing that what they grew could bless others. Whether shared at home, donated, preserved, or used in community gatherings, each harvest reinforced a core DHCG value: food connects people.
The fall garden’s first harvest was not the end of the journey—it was a beginning. A foundation has been laid for future seasons of growing, learning, and sharing, rooted in care for the land and responsibility to one another.
Learning Spotlight
From Harvest to Responsibility
Through harvesting, participants learned that food carries responsibility. They practiced decision-making—what to eat fresh, what to share, and what to preserve. These experiences reinforced planning, stewardship, and respect for the labor behind every meal. Harvest days transformed abstract concepts into lived understanding.
👉 This post is part of DHCG’s ongoing series, From Soil to Stewardship, documenting how participants learn to adapt, respond, and grow through real-world agricultural experiences.
View all posts in this series.
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