Last Spring, Sustainability Office and Dining Services staffers got together to do some field planning. This involved some dreaming about vegetable varieties, review of last year’s progress, and invoice analysis. It was pretty fun, though it did involve some math. Now that we’ve reached the end-of-July portion of our plan, there is some serious substance to recognize. Currently, we’re harvesting Summer crops (i.e. lettuce, tomato, cucumber, fresh onions, herbs, and more) twice a week to supply Dining Services with the raw materials to feed our summer programs. A sweet surprise from one of our summer programs, Maine Arts Camp: These creative kiddos were loving the salad bar! Once tomatoes, peppers, and cukes start to take off in August, we’ll be adding another harvest day to ensure delivery at peak ripeness. Cooler-weather crops are growing for use once UC students return this Fall.
Check out some slides of garden manager Tim Libby delivering super-fresh salad bar ingredients.
Filed under: Uncategorized Tagged: | campus gardens, dining services, local food, Sustainability
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