In PLGville, fall is both a beginning and the culmination of the amazingness of gardens.
To begin the circle, PLG has launched three upcoming contests for new gardens across the country. Some are in established regions like schools near Bashas’ Markets in Arizona, and Raley’s Markets, in Nevada and Northern California. These are regions where both new school applicants and schools that applied previously and were not awarded a PLG garden grant apply and re-apply. In previous years, 100% of schools that have reapplied have received the grant in the second year. Our funders reward improvement and dedication.
Some contests are in new regions with new funders. PLG grants are now available for schools close to Tops Friendly Markets in upstate New York, Northern Pennsylvania and Northern Vermont, co-sponsored by Ajinomoto Foods.
Longtime funder, Cox Enterprises is offering PLG garden grants in new places connected with Cox Farms (Yorkville, Illinois; Macon Georgia; or Lorena, Texas), as well as Cox Automotive in cities in Maryland and Wisconsin to be announced soon.
How exciting it is for the PLG team to offer and the schools in these areas to learn of a new garden grant opportunity.
Moving through PLG’s annual circle of activity are the spring and fall celebratory installation or harvesting events each year. In 2026 the PLG team found themselves in a variety of cities across the country such as Burlington, VT; Salt Lake City, UT; Atlanta, GA; Grand Rapids, MI; Mesa, AZ; Elk Grove, CA; and Memphis, TN. Upcoming events include Detroit, MI and Los Angeles, CA.
At these events representatives from CPF, and local volunteers from the funding organization, gather at the school with students, teachers, and staff to build five raised garden beds; reuse the cardboard boxes for weed deterrent at the bottom of the beds; fill beds with soil; and plant starter plants for the next harvest.
Speaking of harvest, that brings us PLG full circle. Using our Season of the Regions column in the PLG Newsletter each month, schools can determine how many harvests the weather in their region will allow each year. Certain types of plants, vegetables and herbs can also determine the plant to harvest relationship. Garlic, for example, needs A LOT of time to grow and can grow through the cold, frosty winter months, ready for a spring harvest. Along with cherry tomatoes and basil, planted in the spring, are the makings for a delicious bruschetta or homemade pizza treat.
Gardens also offer harvest abundance, often more than can be eaten in one season. Here are a few ways, at the end of the full circle moment, to harvest every last morsel of delicious, fresh produce from your garden. Freezing, fermenting, brining and pickling are ways to make your harvest last for months.
- Sun dry or dehydrate tomatoes, peppers, mushrooms, herbs, fruits and veggies of your choosing
- Make a veggie, herb butter or vegan butter and freeze it (sun dried tomato butter, yes)
- Create an herb salt and give as gifts, like Memphis Merit Academy’s Basil Salt Recipe
- Breads and muffins: zucchini, carrot, pumpkin, etc.(also freezable)
- Pickle or ferment (Rachelle from the PLG team makes “Rachellish”)
- Vegetable broth (freeze in ice trays) and soups
- Donate to a local food pantry
- Host a “Harvest Party” Day
- Browse PLG ideas and recipes
- Your ideas here!
Mainly, have fun as the next full circle moment is right around the bend, with gardens offering goodness 365 days a year.
