On Friday, students at the U had a real garden party.
The Edible Campus Gardens student group hosted the fourth annual Fall Harvest Soiree Service Project. There was an abundance of growing crops, piles of leaves and chatting workers at the event.
Georgie Corkery, a double major in environmental studies and urban ecology, planted garlic.
“[It] is kind of a ceremonial thing to us because you plant it in fall and then harvest it in spring,” Corkery said. “It is something that stays dormant all winter.”
With a spade in hand, Corkery said outdoor laboratory experiences like this have been going on for 20 years at the garden. Orchestrated through the Sustainability Resource Center, the Campus Gardens have not only grown local produce for U students, but also raised awareness about sustainability.
Natalie Allsup-Edwards, a graduate student in environmental sustainability, said the vegetables they grow serve to promote physical gardening and a sense of community.
“We are here to engage students in campus activities in the community and to also learn about gardening and sustainability — to empower students to know how to grow their own food,” she said.
Allsup-Edwards said students are given a chance to grow through obtaining basic gardening knowledge, participating in environmental research or just to see “what it is like to grow quinoa.” Events like the fall soiree help promote that knowledge, attracting a diverse group of people. Not only were there returning graduates, but community members and new volunteers also came to the Friday service event.
Yukie Finlayson, a student in health, society and urbanization, said the gardens create a “friendly environment and place to learn about eating organic food.” They also provide nutrient-rich local produce for the Farmers Market.