A visit to the campus gardens

This June, Deacon Dining spent a warm summer day visiting the college’s campus garden. During our visit, we met with Sarah Rodgers, the garden coordinator, and a dedicated group of volunteers. The volunteers were hard at work, hand-harvesting green beans and filling buckets with their fresh produce. The garden is home to a variety of crops including beans, cabbage, and peppers, as well as three lively hens and several pollinator gardens.

The campus garden recently donated 20 lbs of freshly harvested green beans and several bundles of kale to Harvest Table. This was just one of the few donations that Campus Garden plans on providing Campus Dining in the coming year. Chef Ryan ensures that all donated produce is used sustainably, either in cooking or as decoration.

Thanks to the hard work of the campus garden and their volunteers, Deacon Dining can offer several fresh seasonal dishes. Our most recent meal at the Pit featured a dish of ‘Southern Styled Green Beans,’ where our chefs grilled local produce with shredded bacon for a savory homestyle dish.

The Campus Garden is a Volunteer based program led by the Office of Sustainability. For more information about the Campus Garden program and how to get involved, click here.