(soft upbeat music)
- Hey guys, welcome back to the Farm Wall Blog.
Glad to have you.
I'm Travis, as you know.
Today you'll meet Ben, which you haven't seen as much,
but he's been around helping out the whole time.
He's been kind of a right hand with this.
So we've just done some harvesting last night
and today we got some excess,
so we want to take it over to the soup kitchen
and hook those guys up with some fresh greens.
So, we're also gonna do some more harvesting today
over at some of the walls.
Pick up some mints, some basil,
just a continual harvest,
and drop that off with them as well.
(soft upbeat music)
So right now right now we're at that Travel Inn,
and just snagging up some of this mint
and some of this stevia that's up here growing.
Might grab some of that chard too,
it looks really good.
From here we'll go ahead and harvest from all four walls.
Just take a little bit off the top
and bring it right back over here to the soup kitchen.
All of these walls are within five blocks
from the soup kitchen.
So it's that fresh that close.
(soft upbeat music)
As you guys can see right here
the towers have just been rocking this year.
Look at all this awesome mint.
Delicious, delicious.
Everything's been doing really good, really good.
And look at these guys right here.
We're starting to really do what we had planned on
with getting these tomatoes to travel out across.
Like so you can see some of the brush right here.
This is pretty rare to find
some of these red tomatoes over here
that I really like.
Come on here, check out this side.
There's one.
And look at this.
Just cruising right along the trail,
almost took up the whole thing.
So you can see at the top
the tomatoes came out of the tower
and then up into this beeline where the gutter is
and then it's now coming out of the side of it
and going up into the windowsill.
Just killing it.
Look at the side of this broccoli right here.
It hasn't turned yet, 'cause it's not quite cool enough,
but hopefully once this cools down it'll turn.
And we'll start to get some production
of some broccoli right here.
We probably planted it a little bit early,
but still just doing awesome.
These guys right here are so spicy.
Out of line.
I think spiciness to make sauce out of.
I mean, really good.
But as you can see, just booming.
(upbeat music)
Hey guys, meet Ben.
This is Ben Weeby.
He's been helping us out a lot with the project.
He's pretty much the man.
So here we are over at the soup kitchen,
and we're gonna go ahead and meet up with Ted
and making some donations
of these delicious greens we have here.
- Hey, hey. - Hi.
- Hey. - How's it going?
- [Travis] Good, you guys?
- Good, good.
My name's Ted Kramer,
I'm the executive director of the Laramie Soup Kitchen.
We're an agency in town that provides cooked food
to individuals who are hungry.
So a good portion of the greens that were just donated
will be going to salads.
Whatever we can't use we donate to another nonprofit,
Man Of Faith, for example, to be distributed
to other families so that they can have fresh foods.
Some of the other items that are more interesting
like the basil and the mint
we look forward to using in either a pesto
or to flavor some of our cold beverages that we offer
to our guests on a daily basis.
- [Travis] Thanks a lot, Ted.
- Thank you.
- [Travis] Appreciate it.
Good to see you.
- Absolutely.
- [Travis] Hope everybody enjoys it.
- We look forward to next harvest.
- Alright deal.
Hey you guys, thanks for watching today.
Glad to have you along with us.
Please hit the Like button, hit the Share button,
spread this out.
We really love to be able to do what we do
and to have you guys' support
is what allows us to do that.
It's all about getting the people hyped up,
it's all about taking care of the community,
and feeding the community,
and having everybody just be able to walk by
and just enjoy this and love it,
and even steal some of the tomatoes if they want to.
Thanks so much for watching guys.
Come back next time.