Workday Updates
Thanks to our workday volunteers, in the past two weeks, we turned and created compost piles, cleaned up the North Campus satellite beds, and potted around 20 very young paw paw and persimmon trees to be planted on campus next year!
We'd like to extend a huge thank you to all of our volunteers this Fall! We accomplished so much that could not have been done without you. We hope that you'll volunteer with us next Spring, and if not, that you took some knowledge and happiness with you after spending some time in the gardens with us.
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Workdays
Our workdays this semester were every Monday and the occasional Thursday from 3:00-5:00 pm @ the Main Edible Campus Garden behind Davis Library. These times will likely stay the same for the Spring semester.
Stay up to date with what we are working on and receive updates about workdays by following our Instagram, Facebook, and Twitter.
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Carolina Cookbook
Did you know in Spring and Summer 2020, the Edible Campus team, in partnership with Carolina Cupboard and APPLES, created Carolina Cookbook: A College Student's Guide to Healthy, Affordable & Seasonal Eating at Carolina? The cookbook contains quick, healthy meals that can be made using ingredients you can obtain from Carolina Cupboard and/or the Edible Campus gardens.
For more healthy, affordable, and seasonal recipes, consult the Carolina Cookbook!
This week, Savory Roasted Maple Carrots is featured in honor of our recent carrot harvest. Check the "what's growing?" list at the end of the newsletter for a full list of what you can harvest.
This recipe makes 4 servings, only takes 10 minutes to prep, 30 minutes to cook.
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Ingredients
Garden:
1 lb. carrots
Cupboard: 2 tbsp. maple syrup, 1 tbsp. melted butter, 1/2 tbsp. cinnamon, and 1 tbsp. soy sauce
Directions
1. Preheat the oven to 400°F.
2. Combine soy sauce, maple syrup, cinnamon, and melted butter in a bowl and whisk until smooth.
3. Peel and slice the carrots into roughly one-inch sections. For thicker parts of the carrot, make the sections shorter and vice versa for thinner parts of the carrot to promote even cooking.
4. Toss the carrots in the sauce until evenly coated.
5. Arrange in a single layer on a baking sheet.
6. Roast the carrots until golden brown for roughly 30 minutes and flip them halfway through the cook time.
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Compost
Did you know Edible Campus accepts compost donations at the Main Garden behind Davis Library? Your food waste will be converted into usable compost for our Main Garden and satellite beds once it is finished curing. Be sure to deposit your food waste in the active bin!
Not sure what you can compost? Here is a good article about composting.
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What's Growing?
Graham - rosemary, lavender, chives, cilantro, parsley, arugula, strawberries
Stacy - oregano, rosemary, lavender, sage, winter savory, dill, cilantro, parsley, fennel, onions, arugula, collards, tatsoi
Davis - stevia, mint, mountain mint, catmint, lemon balm, chamomile, lavender, strawberries
Lenoir - rosemary, basil, cilantro, lettuce, chard, pac choi, kale
Fetzer - onion, kale, fennel, cabbage, collards, vitamin greens
Rams - strawberries, cabbage, collards, onions, broccoli, cilantro, parsley, dill
Hardin - oregano, lavender, sage, chives, parsley, cilantro, kale
SASB - lavender, lettuce, chard
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Brought to you by the Edible Campus Team:
Kyle Parker - Edible Campus Coordinator
Garden Management Team:
Kathryn Obenshain '21
Becca Beechhold '21
Morgan Flynt '22
Leanna Mahle '23
Tatum Pryor '24
Communications Team:
Michael Dorgan '22
Molly Hanna '22
Emily Martin '23
Kaylee Nguyen '25
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Edible Campus is grateful for your support to help us keep serving our community during this important time.
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