MERCER ISLAND REPORTER | www.mi-reporter.com
Wednesday, September 4, 2013 | Page 9
Jessica Klein/Contributed Photo
Kesher | FROM 8 Tazo Tea was recently held in the orchard. “We all wore fancy hats,” said Klein. Guerrero, based in Quincy, Wash., sets up a summer farmers marketstyle fruit stand for the community. They have “fantastic salsa,” Klein said. The farm plot is new, in its first year. Irrigation lines snake their way through the plot, which has been planted with rainbow chard, zucchini, kale, carrots and tomatoes, to name a few. The berry patch contains black raspberries, blueber-
ries, gooseberries, red cur- painted the apiary block. rants, native huckleberries. “At this time we’ve been And then, there are the able to harvest samples for honeybees. tasting, but because the “We have honeybees by honey is only in its second the boatload,” said Klein. year, we have yet to deterA volunmine how much teer, Yoel we’ll be able to Lessing, manharvest — early ages and cares views into the for the bees. hive have shown Honeycombs that it’s really are contained productive this Jessica Klein, gardener within the season, which is white boxes, very encouragand the bees come and go ing,” Klein said. “The warm at the base. Inside, there is a weather and early spring frame with boards that slide gave them a really great start in every two inches. Sugar for honey production.” and water can be added into Deer are known to have the top box if there is ever a wandered into the garden shortage of food. Children once, scavenging for food,
“We have honeybees by the boatload.”
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when someone left the gate open. But beyond that incident, deer have not been a problem. “There’s nothing better than fresh food,” Klein said. “It’s a fun adventure to see what does well each year.”
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Jessica Klein/Contributed Photo
Kids planting seeds in the SJCC Kesher Garden.
862953
Rebecca Mar/ Staff Photo
Above left, an apiary for honey bees in the Stroum Jewish Community Center Kesher garden in August.
A restaurant harvest from the SJCC Kesher Garden. Two restaurants are currently growing produce in the garden — Stopsky’s, and Sip Restaurant in Issaquah. Bennett’s Bistro provided a grant for the farming space.
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