YMCA Patchogue

Tucked in front of the Patchogue YMCA, a new raised garden bed is beginning to root itself in the rhythms of the community. American Kitchen Gardens partnered with the Y to create a compact but vibrant edible garden, designed not just for beauty or yield, but as a learning opportunity, a neighborhood gathering point, and a small celebration of seasonal living.

The installation includes two 2x6-foot raised beds, thoughtfully filled with a mix of high-impact, beginner-friendly vegetables and herbs ideal for Long Island’s Zone 7 growing conditions. The soil blend was chosen for drainage and vitality, ensuring the plants can establish quickly and thrive through the summer and fall.

The garden is planted with:

• Burpless Bush Hybrid Cucumber – A compact grower ideal for small beds, offering mild, crunchy cucumbers without bitterness.
• Bush Pickle Cucumber – Bred for container gardens and pickling perfection.
• Big Beef Hybrid Tomato – A garden workhorse known for its productivity and classic tomato flavor.
• Super Sweet 100 Cherry Tomato – A favorite for snacking straight off the vine, these will likely be the first to ripen and disappear.
• Yellow Bell Sweet Pepper – Bright, cheerful, and sweet - great raw or sautéed.
• Pizza Night Oregano, Greek Oregano, and Pasta Perfect Parsley – A culinary trio planted for easy access to Italian flavors.
• Italian Basil – The centerpiece herb of any summer garden, planted generously.
• Cilantro and French Tarragon – For cooks and curious eaters alike.
• Garlic Chives and Baked Potato Chives – Slim, grassy herbs that add a mild kick to everything from eggs to salads.
• Pickle Me Dill – Essential for any cucumber harvest.
• Parsley Garnish – A leafy addition to fill out the beds and round out the herb selection.

The mix of textures - upright herbs, trailing cucurbits, and bushy tomatoes - creates a layered effect that feels full and inviting, even in a small space. Companion planting principles guided the layout to encourage pollinators and reduce pest pressure naturally, helping the beds stay healthy without intervention.

This garden is more than a place to grow food. It’s an invitation. YMCA members and families are encouraged to water, harvest, and taste their way through the seasons. For many, this will be their first interaction with edible gardening - and perhaps the first time a child pulls a tomato off the vine and eats it warm from the sun.

American Kitchen Gardens believes that growing your own food - even just a handful of herbs - is one of the simplest ways to reconnect with the land, your plate, and your neighbors. This small project reflects a larger mission: to seed edible, seasonal living across the East Coast, one raised bed at a time.

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