Explaining about the soil properties needed for plants to grow, with illustrations.

The practical section of the workshop: mixing black clay and organic fertilizer to make compost that will help the farm grow.

Make-your-own-flowerpot workshop. Let’s grow some plants at home in pots you made yourself!

Heavy equipment was needed to plant the crepe myrtle and Japanese dogwood, both over 6m in height.

Not only will the tall tree become a landmark during natural disasters, it will also provide cool shade from the sun.

Digging planting holes and setting up supports, with advice from the specialists.

A workshop to enjoy herbal tea. Carefully choosing herbs to make the perfect blend for your tastebuds!

Planting the same plants used in the herbal tea workshop. Let’s hold a herbal tea party again when they’ve grown!

Eighteen trees planted with everyone’s help. Volunteer “Green Supporters” from the community will be in charge of their care.

Special lecture from a specialist! Learning about the basic system behind academic names in a fun way.

Making tree tags with easy print transfers using acetone. Many people said they would try this at home again!

Putting tree tags you made yourself on trees you planted makes remembering the names that much easier, and it’s fun too!

Digging and planting in the afternoon. Second time around, this time everyone got right to work without needing instructions!

The “small farm” we planted in the first workshop has now become a “big farm.” We planted peanuts, taro roots, and (popcorn) corn.

All 95 plants (33 species) from the contest prize are now in the ground! Thank you to everyone who helped!

Old and young, many people gathered here in Kizuna House!

People from the community rose to the occasion and held many programs for this event! Bright smiles lit up Kizuna House from the inside.

The laurel tree planted during the tree planting ceremony. In flower language, laurel means “glory.” May Kizuna House become a presence to shine brightly on Shichigahama.

Green Wise brought out pickles perfect for the hot summer. In the future, more preserved food from the farm and garden will be made.

Baking pizza next to the House! Some of the basil planted and grown in the second workshop was used on the pizza. Delicious!

With the help of the Green Supporters that take care of the center and plants every day, it has become a place where plants connect people and bind the community together. We will continue to work to foster and deepen this connection side-by-side with the Shichigahama community.

Learning how to prune the persimmon tree and making dried persimmons, which is a traditional way to preserve ripe persimmons. Challenging who can peel the fruit skin the longest!

Other than making dried persimmon, we made blue berry jam, dried vegetables, and popcorns!

There was also a class for making healthy soil and learning a way to live with weed and insects instead of constantly trying to get rid of them.

In order to put what we learned about making healthy soil into practice, a new composter was constructed.

To prepare the garden for the new buds to bloom, we sprayed rice chaff all over the garden hopeful for the next spring.

After the soil making, we sowed the seeds of coriander, dill, celery, and spinach.