This is a Tricycle Gardens site—the newest effort in the nonprofit’s quest to “cultivate a greener Richmond by establishing community gardens, providing education and encouraging sustainability.” Marshalling community, marketing and foundation partners as well as the enthusiastic backing of each neighborhood where it works, Tricycle Gardens has opened three community gardens: one on Jefferson Avenue in Church Hill, another in the Carver neighborhood and a third at the Humphrey Calder Community Center in the near West End. Under the enthusiastic leadership of Executive Director Lisa Taranto, Tricycle has also created learning gardens with children at the Fulton Hill Neighborhood Resource Center, a cooking program at the Winchester Greens Community Center in Chesterfield County, and a cooking and nutrition program at the Peter Paul Development Center in the city’s East End.

But the 9th and Bainbridge project is different. It’s a mini-farm! In February, it was an uncleared half-acre vacant lot. Under the direction of Taranto, horticulturist Allison Mesnard, builder-in-chief Danny Finney and hundreds of volunteers, it has been turned into lush farm—vegetables, herbs, flowers, beehives and much more. Everyone hopes that this will be a prototype for what can be a profitable venture for a community effort or an owner of vacant land in the city.

While there are challenges, there is also hope that this model will provide answers beyond simply raising nutritious local food for nearby residents. The compost operation is a lesson in and of itself. Organic compostable waste is collected from local “partners” such as Savor Cafe, Crossroads Coffee and Ice Cream, and Legend Brewing Co. An entire area is dedicated to compost boxes, many of which are “cooking” and helped along by worm castings—vermiculture, underway in a special box located in yet another corner of the garden complex.

In addition to lettuce, collards cut-to-order, all manner of vegetables, raspberries and many herbs, hops have been planted on pyramid trellises along an outer row. It’s hoped that enough are produced for Legend Brewing Co. to make a special edition beer.

What makes this all so unique is that local neighbors are protectors and enthusiastic supporters, and thus Tricycle is building community by roots other than plants’.

Once I made my purchase of okra and lettuce, my vegetables were then placed in a very special bag. I was instructed to put all my “leavings” or organic compostable waste in the bag and bring it back to add to the compost pile … in this compostable bag!

I took my okra home, cut it up and lightly sautéed it with onions in a bit of oil, then added and browned Faith Farm’s chorizo I had purchased at Byrd Market, and served it all over basmati rice. No clue what you call it, but it was the best okra and chorizo I’ve ever eaten. Sublime!

Tricycle Gardens, 211 West 7th Street, Richmond VA 23224 | 804.231.7767 | tricyclegardens.org