We were dazzled by their greenhouse–every food plant inside was the picture of health. We sampled peas, lettuce, and tomatoes, and appreciated what a difference fresh produce must make to a prison menu.

The Food Services Manager and Gardener at CBCC have only worked together a few months, and already have figured out how to make the most of garden yields in the kitchen; a predictable harvest schedule has reduced grocery expenses, and meant that inmates opt to eat more lettuce.

CBCC sits on 92 acres, and there is ample room for expanding the gardening program inside and outside the fence. This photo shows an area outside the the windows of the Intensive Management Units, a site for future garden beds.

The prison already grows squash (shown here), carrots, radishes, spinach and other greens, herbs, and flowers. They have plans to add blueberries, rhubarb, and perhaps even gourmet mushrooms–crops that they know would be productive in their wet, mild climate.

Here bok choy seedlings respond to the benefits of soil improved by compost–these sprouted much more quickly than those in unimproved soil.

Prison staff have heard very positive feedback from inmates on the new garden program. It is incredible what they have accomplished this year, especially when you consider that they didn’t get started until June! Plans are to double their efforts in 2015, including using every inch of the central courtyard for growing food and ornamental plants.

The prison has a vocational baking program that provides inmates with culinary experience and offers staff and the town bakery fresh-baked deliciousness.

The prison has excellent waste sorting practices in place, and they are ready to expand their recycling and composting programs.

They shared a vision of near-zero waste: a single trash can wheeled out to the curb from a facility housing nearly 900 men. We can’t wait!