Wolf Gap Gardens

Items: Herbs/Spices: Anise, Basil, Borage, Calendula, Chamomile, Chives, Cilantro, Dill, Fennel, Garlic, Ginger, Lavender, Lemon Balm, Oregano, Parsley, Sage, Thyme and Tulsi; Fruit Vegetables: Ground Cherries and Melons; Field/Forageable: Cover Crops: Buckwheat, Crimson Clover, Oats, Sorghum Sudan, Sun Hemp, Tillage Radish, and Winter Pea, and Winter Rye; Other: Flowers: Alyssum, Bachelor’s Buttons, Celosia, Cleome, Echinacea, Holly Hocks, Marigolds, Mexican Sunflowers, Nasturtiums, Rudbeckia, Straw Flowers, Sunflowers, Yarrow, and Zinnias, Vegetables: Arugula, Beans, Beets, Broccoli, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chard, Collards, Cucumbers, Eggplant, Fennel, Green Onions, Greens, Leeks, Kale, Kohlrabi, Lettuce, Mustard Greens, Okra, Onions, Pac Choi, Peas, Peppers, Potatoes, Pumpkins, Radishes, Rutabaga, Sweet Potatoes, Spinach, Summer Squash, Tomatillos, Tomatoes, Turnips, and Zucchini