Chanticleer Garden designs with vegetables as COVID begins. Donates nearly 5000 pounds of produce.

David Mattern harvests lettuce from the Cut Flower Garden which was repurposed last year to grow vegetables. Photo by Lisa Roper

The team at Chanticleer Garden switched gears last year as the pandemic began. Unsure of when they would be able to open, they decided to grow vegetables in many of the gardens. Using them as design elements where flowers would usually go.

Horticulturist David Mattern harvests sweet corn with assistance from Darian Guenther, a Seasonal Horticulturist in the Chanticleer Terrace Gardens. Photo by Lisa Roper

Not only were the edibles beautiful, but they were also donated to help the hungry, coming up with nearly 5000 pounds for local pantries and food banks.

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Figs, herbs, okra and tomatoes ensure that the Kitchen Courtyard lives up to its name. Photo by Chris Fehlhaber