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The Edible Campus Eater's Digest
"Welcome to Summer"
 
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. 

Meet the Interns!

 Sarah is a junior majoring in Environmental Justice and Political Science as well as minoring in Spanish for the Legal Professions. She is excited to work in the gardens this summer at both Edible Campus and Carolina Community Gardens. Sarah is very passionate about food justice and wants to work to make UNC's campus a healthier place to live, work, and play. Sarah hopes to be able to start her own garden after completing her internship! 
 
 
 
Ben is a junior majoring in American Studies and minoring in Poetry and Food Studies. He is spending his summer with Edible Campus, Carolina Community Gardens and the Arboretum. Ben has been looking for ways to serve campus workers and help keep campus beautiful; this internship is a perfect way to do both! And, working outside every day is a gift of its own. One day, he hopes to live on a homestead, so the more practice he gets with plants now the better! 
 
 

Workday Updates

Since the beginning of the summer, our workdays have been very busy! Volunteers removed all spring vegetables and planted summer crops at the main garden and each satellite bed. Now, there are plentiful amounts of tomatoes, peppers, sweet potatoes, basil, eggplant, summer squash, okra and stevia across campus. Beyond getting these new veggies in the ground, volunteers have also been working hard to maintain all the beds by weeding and watering regularly. Thanks to everyone who has come out and made this summer possible!  

 Workdays

Our workdays this summer are every Monday and Thursday from 3:00-5:00 pm @ the Edible Campus Main 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

~Mystery Compost Plant~
 
Sometimes after we spread compost into our beds, we have plants unintentionally pop-up. Anything from regular weeds to tomato plants can sneak into places they aren't supposed to be. Recently, we had some sort of melon emerge from the compost that we have been unable to identify. Do you know what kind of plant this is? Let us know if you can figure it out!

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. 

The current dish being featured is Roasted Shrimp and Okra, which is a a perfect meal for any summer night! This recipe takes around 30 minutes of prep time. 

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


Ingredients
Garden: 1/2 lb. of okra, 1 pint of cherry tomatoes, 3 garlic cloves
Cupboard: 3 tbsp olive oil, 1lb. peeled large shrimp, 1/2 tsp of crushed red pepper, 1 tsp of salt, 1/2 tsp of black pepper
Directions
1. Sauté okra in 1 tablespoon off olive oil for 4-5 minutes. Transfer to a bowl when lightly browned. 
2. Add tomatoes and another tablespoon of olive oil to skillet and sauté for 3 minutes. Add to bowl with okra. 
3. Add shrimp and another tablespoon of olive oil to skillet. Add red pepper. Sauté for 2-3 minutes. 
4. Add garlic and sauté for 30 seconds. 
5. Stir okra and tomatoes back in and sauté for another 1-2 minutes. 
6. Stir in salt and pepper and toss to combine thoroughly. 
7. Enjoy! 

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.

Interested in helping us rotate the compost? Contact Leanna Mahle at lmariele@live.unc.edu for more information.

What's Growing?

Graham - rosemary, lavender, chives, tomatoes, peppers, eggplant, basil, blueberries, blackberries
Stacy -  oregano, rosemary, lavender, winter savory, sage, basil, peppers, eggplant, summer squash, figs, blackberries
Davis -  stevia, mint, mountain mint, catmint, lemon balm, lavender, stevia, sorrel
Lenoir - rosemary, tomatoes, basil, summer squash, peppers, figs
Fetzer - sweet potatoes 
Rams -  summer squash, eggplant, peppers, tomatoes, basil  
Hardin - oregano, lavender, sage, chives, eggplant, peppers, stevia, basil, figs
SASB - lavender, stevia, eggplant, peppers 
Campus Health - coming soon!

Carrots in the Main Garden 

There is an entire bed of carrots in the Main Garden behind Davis Library. Come out and harvest them; they are ready to eat! 

     


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

Summer Interns:

Sarah Beck '23
Ben Goldman '24
 
Donate Today
Edible Campus is grateful for your support to help us keep serving our community during this important time.
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Our mailing address is:
Edible Campus UNC
North Carolina Botanical Garden
University of North Carolina, CB 3375
Chapel Hill, NC 27599

Electronic-mail us at ediblecampusunc@gmail.com.

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