The Edible Campus Eater's Digest

February 28, 2022
Edible Campus UNC is a program of the North Carolina Botanical Garden that creates working landscapes across UNC-Chapel Hill to facilitate campus community engagement in topics of food and agriculture sustainability. 
A Successful Cooking Demo

In case you missed it, Edible Campus hosted Chef Eric Ndiaye from Bouquet Garni at the Carmichael Makerspace this weekend for a lovely cooking demo! He made a flavorful kale-quinoa salad and both a sweet and savory fruit tart. There were 20 people in attendance and even a couple of students doing homework joined in on the fun. We hope to host more cooking demos in the future! In the meantime, go show Chef Ndiaye some love at his restaurant at the Bluedogwood on Franklin, or visit him at the Durham Farmer’s market.

A special thanks to RHA, Carmichael Community, the Makerspace, Tatum Pryor, and of course Chef Ndiaye for making this a success!

Workday Updates

It's been an uplifting couple of weeks at the gardens. We're finally starting to experience some warmer weather together! A huge thanks to our workday volunteers who helped sift compost. We now have usable organic material for the garden. We also got a lot of weeding and propagating done in preparation for Spring. Thank you all for two successful and productive workdays! 


Our workdays this semester are every Monday and the occasional Thursday from 3:00-5:00 pm @ the Main Edible Campus Garden behind Davis Library.
Follow this link to sign up and prepare to get your hands (or garden gloves) dirty!

Stay up to date with what we are working on and receive updates about workdays by following our
Instagram, Facebook, and Twitter

Plant Propagation at Edible Campus
Propagation is the process of producing a new plant from an existing one. There are two types of propagation: sexual and asexual. Sexual propagation is the reproduction of plants by seeds. Asexual, or vegetative, propagation involves taking vegetative parts of a plant (stems, roots, or leaves) and causing them to regenerate into a new plant. At Edible Campus, we practice both types.

At Edible Campus, almost all of our plants are started from seeds that we purchase. We also collect seeds from some of our flowering plants. For example, marigolds. This is a cost-effective and sustainable way to produce new plants for the satellite beds and to host fun events like plant giveaways (coming soon!). 

The remainder of our plants are propagated at workdays by taking stem cuttings of plants such as figs, rosemary, and lavender. We also divide perennials. For example, asters, chrysanthemums, swamp sunflower, mint, and lemon balm.

Division is one of the easiest and quickest ways to propagate many plants. This involves digging up the plant or removing it from its container and cutting (dividing) the plant into separate pieces and transplanting them elsewhere. 

Propagation by cuttings involves rooting a severed piece of the parent plant to produce a new, genetically identical, plant. There are several different kinds of cuttings. Which type you use depends on the kind of plant and, often, the plant's growth stage. At Edible Campus, we take a variety of herbaceous, softwood, and hardwood stem cuttings. 

No matter the type, a cutting should consist of the current or past season’s growth, and should always be taken from healthy plants. Flowers should be removed from the cutting if you cannot avoid taking a flowered cutting altogether. The lower one-third to one-half of the cutting should be removed of leaves. Once we take the cuttings, we place them into reused plastic flowerpots or small flats with holes for drainage. The plastic helps keep the humidity high and reduces water loss from the plant. 

Carolina Cookbook

In the Spring and Summer of 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 seasonal ingredients you can obtain from Carolina Cupboard and/or the Edible Campus Gardens. 

This week, Strawberry Spinach Salad is featured. This is a fun twist on salad. It is a light and nutritious recipe, and it's quick too! None of the ingredients can be found in the gardens right now, but this recipe is easily customizable. It takes 15 minutes total.

For more healthy, affordable and seasonal recipes, consult the
Carolina Cookbook.

Garden: 1 lb. strawberries quartered, 1/4 cup red onion, 11 oz. spinach, 1 cup pecans
Cupboard: 1/4 cup olive oil, 2 tbsp. maple syrup, 2 tbsp. balsamic vinegar, 1 tbsp. soy sauce, 3 oz. cheese (feta or goat recommended) 
1. Preheat skillet and toast pecans for around 3 minutes. 
2. Combine olive oil, maple syrup, vinegar, and soy sauce to create dressing. 
3. Pour over spinach, onion, strawberries, toasted pecans, and cheese. 
4. Toss to coat the salad. 

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.
*Note* avocado pits are not compostable!

Interested in helping us rotate the compost? Sign up
here or contact Leanna Mahle at for more information.

NCBG Edibles and Ethnobotany Classes

Interested in learning about ethnobotany? Below are some upcoming classes. We hope to see you there! 

3/12/2022: Drawing and Painting a Rhinoceros Beetle: Virtual
North Carolina hosts many different species of cool beetles, and the rhinoceros beetle ranks high in their midst. This class will address its physical characteristics and life cycle. The first class will concentrate on a black and white value drawing; the second class will concentrate on a finished watercolor. Students can draw and paint from their own photograph or one provided by the instructor. Students will need to let the instructor know if working from their own source.

Register here

3/22/2022: Foodscaping with Native Plants: Virtual 
Thoughtful design and management of landscapes is more important than ever as concerns of climate, water quality and invasive plants increase. Brie will discuss how to create a foodscape using native plants mixed with favorite seasonal food crops. The best organic products are featured and easy, earth friendly maintenance strategies are highlighted. Learn about native edible plants and the pollinators they attract that aid in ecological restoration. Get inspired to see the potential every landscape offers by transforming them into purposeful spaces that embrace solutions to modern day landscape practices.

Register here

3/24/2022: Hybrid Lunchbox Talk: A Journey to Indigenous Participation in Environmental Decision-Making in North Carolina’s Coastal Plain
The land we now know as North Carolina has one of the largest Indigenous populations in the United States, and many tribal nations call this land home. Indigenous peoples are the original stewards of the landscapes and waterways of this place, and they continue to take this role seriously today. Although Indigenous peoples are still here, there is a long history - in North Carolina and elsewhere - of ignoring tribal perspectives and voices when making decisions that affect their communities, lands, and waters. In some cases, Indigenous histories and legacies are erased altogether. In other cases, narratives that tie Indigenous peoples to their territories are over-simplified or whitewashed. This presentation highlights some of the Indigenous perspectives that link people to place on North Carolina’s Coastal Plain. It also gives an overview of the ways in which these perspectives have been erased or ignored through colonial practices built into environmental decision-making. Finally, the presentation considers what it might look like to amplify Indigenous perspectives and strengthen tribal participation in stewardship of North Carolina’s environment.

Register here

What's Growing?

Graham - rosemary, lavender, chives, cilantro, parsley, strawberries
Stacy -  oregano, rosemary, lavender, winter savory, sage, dill, cilantro, parsley, onions, arugula
Davis -  stevia, mint, mountain mint, catmint, lemon balm, chamomile, lavender, strawberries
Lenoir - rosemary, basil, cilantro, kale
Fetzer - coming soon!
Rams -  strawberries, onions, cilantro, parsley, dill
Hardin - oregano, lavender, sage, chives, parsley, cilantro, kale
SASB - lavender

Spring plants are on the way, stay tuned!

Brought to you by the Edible Campus Team:
Kyle Parker - Edible Campus Coordinator

Student Leadership Team:
Michael Dorgan '22
Morgan Flynt '22
Molly Hanna '22
Kathryn Obenshain '22
Leanna Mahle '23
Emily Martin '23
Tatum Pryor '24
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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Edible Campus UNC
North Carolina Botanical Garden
University of North Carolina, CB 3375
Chapel Hill, NC 27599

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