Growing Season: A Chagigah Shel Gina Progress Report

by emoorheadwallace

We’ve had a lot to celebrate at the Garden of Celebration lately, and we’re excited to share where things stand.

The TN Arts Commission grant is officially closed out. This funding brought the garden itself to life, from the beds, to the plantings, to the workshops that shaped its design. With that phase complete, our attention now turns to the sculptural swing that will anchor and finish the space. The garden is thriving, but Chagigah Shel Gina isn’t done yet.

That’s where Adult Swim, our duck race fundraiser, comes in…and it was a wonderful success! Thank you to everyone who came out and entered a duck; funds raised are going toward the sculpture. A special thank you to Molly Landman and Potchke Deli for their generous support in making the event happen.

We also want to thank the Rayman family for their special donation of two sitting stones and birdbaths. Gifts like this (made by other local artist Bruce Bennet) are thoughtful, tangible, and rooted in care for the space. Chip and Brenda’s generosity is an example of exactly what makes this garden feel communal.

The Garden Is Ready — Come Pick!

This is a community project, and the garden is meant to be used by all. Right now, we have herbs and vegetables ready for harvest: mountain mint, rosemary, thyme, and kale. We’d love for you to come visit, wander the beds, and take home what’s ready.

A few notes for picking:

• Harvest from the lower/bottom leaves of each plant, this keeps them healthy and productive for the next person.
• Wash everything thoroughly before using.

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What to Do With Your Harvest

Mountain Mint Tea
Pick mountain mint leaves from the bottom of the plant, leaving the blooms at the top, one handful makes about a cup of tea. Rinse the leaves under cold water and pat dry. Place them in a tea infuser or directly into a teapot, using roughly one tablespoon of fresh leaves per cup of water (adjust to taste). Pour water that’s hot but not boiling (140°F or below, to preserve nutrients) over the leaves and steep 5–10 minutes, or longer if you like it stronger. Strain and enjoy hot, or chill it for iced tea.

Kale & Sweet Potato Salad
A bright, simple way to use your kale — find the recipe here.

Come by, pick what’s ready, and let us know what you make with it. This garden grows because of everyone who tends it, visits it, and shares in it. Thank you for being part of that.

The garden is open and growing; the sculpture is still ahead of us. We’ll keep sharing updates as the swing takes shape — if you’d like to follow along, get involved, or just say hello, reach out any time at newrootstn@gmail.com.