Hampton House Garden Project gets down to earth to fight hunger.
On an unpretentious street in North Reno, you’ll find a modest house abuzz with activity inside and out. It’s a place where locals gather for Sunday potluck dinners, groups of chatty schoolchildren get their hands dirty in the garden, and residents living in one of Reno’s food deserts can pick up fresh produce.
Founded in 2021 by a group of volunteers — including Lily Baran, a vivacious bundle of energy and voice for relieving food insecurity — the Hampton House Garden Project focuses on educational programs, food recovery, and distribution.
From her heart, Baran recalls her youth growing up in New York, where she experienced food insecurity firsthand.
“My mother always had a garden to supplement our daily needs. It’s an honor to continue that tradition with my son, Oliver, expanding it to serve and heal our neighborhood and region,” she shares. “In Reno, there is an undercurrent of people not wondering what they will eat today, but if they will. My goal is to address this in a very grassroots way.”
Setting the Table for Sustainability
HHGP is based in Baran’s own backyard. There are no requirements to receive food. Instead, she offers an open-door policy, with a community pantry and refrigerator available 24/7.
But it takes more than one person with a dream to drive change. With the help of a field of volunteers, HHGP receives food from local grocers: Trader Joe’s, Sprouts, and Great Basin Community Food Co-op. Along with support from Reno Food Systems, a five-acre nonprofit urban farm in Reno, HHGP offers nutrient-dense fresh produce to fill a food gap for college students, the underprivileged, and families struggling to make ends meet.
Educating tomorrow’s generation is essential to the success of HHGP.
“We host garden story hour and student groups who help with planting, harvesting, beekeeping, or stocking the refrigerator. It’s magical to see a child’s eyes light up when they pull a carrot from the ground or realize that cauliflower rice is not a plant,” Baran says.
Students learn much more than how to sow vegetables. Skills such as teamwork, delayed gratification, time management, creativity, and self-sustainability all are valuable tools they can take forward for life and careers.
“Kids who come over during summer break pick strawberries and make fresh salads and French fries with potatoes they grew. They have fun, gain confidence, and learn essential skills,” Baran says. “Some kids taste fresh vegetables from the earth for the first time in their lives.”
A fundamental source of joy for Baran is the weekly potluck, hosted on site every Sunday at 6 p.m. — all are welcome. Even Champagne, the family dog (and star of the show), makes an appearance. It’s a casual time for all volunteers, neighbors, children, and local groups to share a meal, break bread, combat isolation, and build community.
Responsible Stewards
Investing in the health of community gardens, HHGP strives to be organic, utilizing compost and natural pest control, such as planting marigolds and sage next to broccoli and cabbage to deter moths.
“We are chemical-free, water at night, harvest in the morning, and share garden seeds to help people start their gardens — just like my mom instilled in me,” Baran says.
Two beehives recently were added to HHGP, where honey is humanly harvested and distributed to Indigenous people and volunteers as a gift of gratitude and healing.
Ultimately, HHGP is about uniting neighbors to support each other’s well-being and longevity. Every volunteer is precious, and all contributions benefit someone’s tomorrow.
“Community gardens provide the ability to gain knowledge about growing food,” Baran says. “Additionally, they reduce food insecurity and foster neighborhood connections.”
To volunteer, organize a school outing, or learn about future events:
Hampton House Garden Project
638 Elko Ave., Reno · 775-596-0510
Find Hampton House Garden Project on Facebook and Hamptonhousegarden on Instagram, or email Hamptonhousegarden@gmail.com
Flex-Grilled Vegetables with Lemon Herb Vinaigrette
(courtesy of Sandi Solomonson, writer in Reno. Serves 4)
In the spirit of Lily Baran’s Hampton House Garden Project, you can utilize what’s on hand at your house to grill garden veggies tossed with a fresher-than-summer lemon herb vinaigrette. Use your imagination to create your flavors.
About 2 pounds of assorted summer vegetables (zucchini, bell peppers, green beans, asparagus, cherry tomatoes, large mushrooms), sliced into large chunks
1 to 2 tablespoons extra-virgin olive oil
Preheat grill to high. Wash and cut vegetables into large sections so they don’t fall between grill grates, or use grill pan. In bowl, combine fresh vegetables and olive oil to coat. Grill for 2 to 3 minutes per side, then remove. Pour vinaigrette (recipe below) on top, gently toss, and immediately serve on a platter.
Variations:
Sprinkle on top 2 tablespoons of any of the following: chopped nuts/seeds (walnuts, almonds, sunflower seeds), pickled red onions, cheese (feta, Parmesan), and/or dried breadcrumbs
For lemon herb vinaigrette
Juice and zest of 1 lemon
1 tablespoon extra-virgin olive oil
3 scallions, minced
1 clove garlic, grated
¼ cup fresh herbs of your choice (basil, parsley, mint, chives, oregano, dill), chopped
½ teaspoon salt
¼ teaspoon red chili flakes (optional)
Whisk together all ingredients and toss with grilled vegetables.
