Dear East End Convivium Members,

Thanks to all your support and contributions, our first Slow Food Greenhouse has been built at the Hayground School.

We hope you enjoy the following photos and an update on some of the many summer camp greenhouse activities.

This from Jon Snow, teacher and artist in residence: The Slow Food Greenhouse at Hayground has already made a big impact on the daily routines and curriculum of the school and summer camp. As soon as it was up we started growing seedlings to sell at the Sag Harbor Farmer's market. Hayground students were in charge of making the 12- part “Quail Hill” seedling mix in the correct proportions. They learned how to handle transplanting, watering and maintaining proper air flow. They designed and printed labels, and staffed the stand at the market, where they sold organic nasturtium, sunflowers, gaucho and cavaillon melons, and varieties of cucumbers and cornichons. They made over $100 every day they operated the stand.

Students also delivered organic Hayground produce to Nick & Toni’s Restaurant. We provided organic lettuces, mustard and collard greens, kale, spinach and chard.

We are now starting all our Hayground Garden vegetables from seed in the greenhouse. We have two gardens, one designed to supply the school kitchen with cooking vegetables like the 12 varieties of tomato we are growing, peppers, eggplant, squash, potatoes, and onions, and the other for immediate picking and eating, stocked with peas, cucumbers, beets, radishes celery, and other things we like to eat while we're watering. The gardens and greenhouse are at the very center of camp life this summer.  

Hope you enjoy the attached photos, taken by Dan Gonzalez for VOX Hamptons Magazine.

Slowly Yours,

Ted Conklin, Michael Denslow, Emily Herrick, Ursula Massoud, Tom Morgan, Mary Foster Morgan, Kate Plumb

East End Convivium Leaders