An Excellent Turnout at Our Events Last Week
Last week was a busy one! On Tuesday, we collaborated with Culinary Medicine to hold a presentation about the benefits of eating locally and seasonally. The event included a yummy recipe demo from Edible Campus's cookbook— our Sweet and Salty Fig Toast— substituting persimmons for the figs. The treat was well-enjoyed by the attendees and presenters alike!
We led another cooking demo on Thursday (this one Halloween-themed!), in which we partnered with the Carmichael BeAM makerspace to 3D print spooky cookie cutters and use them to make sugar cookies. The results were delectable and the baking process was scarily fun.
Also on Thursday, we were thrilled to partner with Compost Mates, CDS, and Arts Everywhere in their pumpkin painting celebration in Chase Plaza! The weather was great, the company was better, and the pumpkin art was terrific.
Later in the night, Arts Everywhere threw a Halloween party in Morrison, featuring more pumpkin painting, socializing, and some incredible costumes. We had a wonderful, spooky, scary week with you all! Thank you so much to everyone who came out to support us and our partners in these events— we appreciate you more than you know!
|
|
|
|
Workday Updates
At our most recent workday, we pulled all of our remaining summer plants out in preparation for Fall plants. Fall plants are arriving this Thursday and will be ready to go into the ground, so Thursday should be an excellent workday! Sign up if you haven't already to join in on the Fall planting fun.
We've also started the process of redesigning our bed at SASB by transplanting several Anise Hyssops and Purple Echinaceas. We also planted Baptisia and Stokes Aster. The SASB transformation should be completed in the next couple of weeks.
|
|
Want to join a workday?
Our workdays this semester are the 1st and 3rd Monday and 2nd and 4th Thursday of each month 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.
|
|
|
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 Simple Bean Chili, which is a seasonal main dish!
For more healthy, affordable and seasonal recipes, consult the Carolina Cookbook.
|
|
|
|
Ingredients
Garden: 1 yellow onion, pinch of oregano
Cupboard: 3 cans of beans, 2 cans of tomatoes or 3 medium tomatoes, 2 tsp. of chili powder, 1 can corn or green beans (or both)
Feel free to add any additional vegetables to this recipe!
Directions
1. Dice up an onion.
2. Heat up oil in a pot.
3. Once the oil is hot, add the diced onion and let cook for two to three minutes, or until slightly brown.
4. Add the beans, tomatoes, oregano, chili powder, corn, and green beans and stir.
5. Let simmer for ten minutes while stirring occasionally
6. Add salt and add toppings of your choice. Cheese, sour cream and saltines are great additions.
|
|
|
CALL FOR SPENT PUMPKINS!
As your Jack-O-Lanterns and Halloween pumpkins near the end of their lifespans, don't forget to bring them to our spent pumpkin bin in the Main Garden behind Davis Library! Check our social media pages in the upcoming weeks for information on a (rage-releasing, stress-relieving) pumpkin smashing session so we can turn them all into the black gold that keeps our gardens thrivings and healthy!
|
|
|
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 Kyle Parker at kparker@unc.edu for more information.
|
|
What's Growing?
Main Garden - mint, rosemary, lemon balm, basil, sage, thyme, tomatoes, peppers, summer squash, Japanese persimmons, kale, lettuce, Swiss chard, Chinese broccoli
Graham - rosemary, lavender, chives
Stacy - oregano, rosemary, lavender, winter savory, sage
Davis - stevia, mint, mountain mint, catmint, lemon balm, lavender, stevia, sorrel, thyme, sage, pineapple mint, spearmint
Lenoir - rosemary, kale, arugula, snap peas, spinach
Rams - snap peas, lettuce, Swiss chard, stevia, strawberries, arugula, beets
Hardin - oregano, lavender, sage, chives, stevia, basil
SASB - lavender, stevia
Campus Health - coming soon!
|
|
|
|
Brought to you by the Edible Campus Team:
Kyle Parker (he/him) - NCBG, Edible Campus Coordinator
Anna Coley (she/her) - Junior, Member of Student Leadership Team and Ecostudio Intern
Kedrianna Griffin Hiltonen (she/her) - Senior, Member of Student Leadership and Communications Teams
Emily Martin (she/her)- Senior, President of Student Leadership Team and Head of Social Media Team
Zoey Van Peppen (she/her) - Freshman, Member of Leadership, Cooking and Communications Teams
Morgan Flynt (she/her) - First-year Master's, Graduate Assistant, Head of Communications Team, and Member of Leadership Team
Max Feldman (he/him) - Sophomore, Communications Team and Member of Leadership
Eloise MacLean (she/her) - Freshman, Work-Study Student and Member of Leadership, Social Media, and Communications Teams
Benjamin Goldman (he/him) - Junior, Member of Student Leadership, Compost, and Communications Teams
Cecelia Nobles (she/her) - Sophomore, Student Leadership Team Member
Tatum Pryor (she/her) - Junior, Head of Cooking Team and Member of Student Leadership Team
|
|
|
Edible Campus is grateful for your support to help us keep serving our community during this important time.
|
|
|
|
|
|
