Fresh produce. Healthy exercise. Educational opportunities. A strong community. These are just some of the benefits Beaver’s Community Garden has to offer.
Tucked along the Ohio River down by the water treatment plant sits a plot of land dedicated to the Community Garden. The program got its start about ten years ago thanks to resident Carrie Payne.
“The original construction began as a science grant with the school district,” explained organizer Lynn Clayton. It didn’t start as a garden, but the grant allowed for the construction of the infrastructure. “It is all there – it’s fenced in, has a shed, plots, and running water. It’s a really special thing for our community.”
The garden has about 15 typical garden beds that are dug directly into the ground, as well as some raised beds. Gardeners are welcome to grow whatever they like. The current gardeners most commonly grow vegetables like corn, peppers, tomatoes, and onions, or fruits like watermelon. Flowers are also planted for pollination.
While most of the crops are for the gardeners’ personal use, some use the garden as a way to give back to the community.
“One grower puts a stand outside his house just to give away his crops,” Lynn said. “Others donate to the food bank or local restaurants, depending on how the crop is.”
Besides a fresh food source, the garden serves as a way to learn new skills and build community. From gardening tricks and tips to new recipes, there’s always knowledge to gain.
Lynn noted, “It’s a way to meet nice people and learn a lot, it’s a great experience. To me, it’s one of those things that makes your community a little bit different than others. It’s a way to bring people together.”
Beaver residents of all ages and experiences are welcome to participate in the Community Garden. There are a few plots left for the season. Plots are about $10-$20/year, depending on their size. If you’re ready to give your green thumb a try, contact Lynn at 412-951-5535 to learn more or check the Garden out on Facebook.
Refrigerated Dill Pickle Spears Recipe
Courtesy of The Community Garden
- Slice cucumbers into spears and place in glass quart jar with a few sprigs of fresh dill.
- Heat 1/8 c. kosher salt, 1c. white vinegar and 2 c. water to boiling.
- Add a cut-up clove of garlic. Pour mixture over cukes and refrigerate when cool.
(To avoid breaking the jar with boiling water, run hot tap water on outside of jar just before pouring in the boiling liquid). - Marinate 1-2 days. Store in refrigerator. Enjoy!
