The Edible Campus Eater's Digest
"Happy fall, y'all!"
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. 

Workday Updates

Our workdays have been as busy as ever as we wrap up the summer season and prepare for fall. In the past two weeks, we have sifted and turned compost, started a new active pile, and planted new pollinator-friendly and herbal tea perennials. We also have removed some fading summer crops, replaced them with the first of our fall selections, propagated Lemon Balm and Rosemary for a future plant giveaway, and— as always— we've been keeping ourselves busy weeding the Main Garden. 

 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.

Harvest Moon 2022

It's that time of year again... we're SO excited to bring you all another year of Harvest Moon festival fun! Come hang out with us on October 6th (rain date October 7th) for FREE food and live performances, including dance, song, jump roping, modeling, and drag! You'll also have the opportunity to enter a gift card drawing for some awesome local businesses. Food will start at 5:45pm with performances starting at 6:15pm. Stay updated via our social media pages (@ediblecampusunc on Instagram and Facebook). We can't wait to see you all there!

 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 Succotash, which is a seasonal side dish! 

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

Garden: 1 cup chopped sweet onion
             4 oz. fresh okra, cut into 1/2 inch slices
             1 garlic clove, finely minced (1 tsp.)
             1 cup cherry tomatoes, halved
             1/4 cup thinly sliced basil
Cupboard: 10 oz fresh or frozen baby lima beans, 2 cups corn kernels, 1 1/4 tsp. black pepper, 1 1/4. tsp salt, 3 tbsp. butter, 1/4 cup thinly sliced basil


1. Place lime beans in a medium saucepan and add water to cover. Bring to a boil over medium-high heat. Reduce to medium-low and simmer until beans are just tender— about 8-10 minutes. Drain and set aside.

Add chopped onion, fresh okra, and garlic to skillet over medium heat and cook, stirring often, until onion is tender— about 6 minutes. Stir in corn kernels, salt, pepper, and drained beans. Cook, stirring often, until corn is tender and bright yellow— about 5-6 minutes. Add butter and cook, stirring constantly, until butter is melted, about one minute. Remove from heat.

Stir in halved cherry tomatoes and sliced basil and serve immediately. 

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 for more information.

What's Growing?

Graham - rosemary, lavender, chives, tomatoes, peppers, eggplant, basil
Stacy -  oregano, rosemary, lavender, winter savory, sage, basil, peppers, eggplant, summer squash, figs, stevia
Davis -  stevia, mint, mountain mint, catmint, lemon balm, lavender, stevia, sorrel
Lenoir - rosemary, tomatoes, basil, summer squash, peppers, figs
Fetzer - sweet potatoes 
Rams -  snap peas, lettuce, arugula, chard, stevia
Hardin - oregano, lavender, sage, chives, eggplant, peppers, stevia, basil, figs
SASB - lavender, stevia, eggplant, peppers 
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
Donate Today
Edible Campus is grateful for your support to help us keep serving our community during this important time.
Copyright © 2019, All rights reserved.

Our mailing address is:
Edible Campus UNC
North Carolina Botanical Garden
University of North Carolina, CB 3375
Chapel Hill, NC 27599

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