Spring is the season. As students make their way back to class after break, they find themselves digging through the chaos that are the last weeks of the semester. But the sun is out and the greens are making their way to students’ plates to motivate both their taste buds and their intellectual savvy.
The morning rain didn’t stop the afternoon sun from shining on us as we started our harvest. We pulled lettuce and harvested mizuna, kale and swiss chard from the solar high tunnel. These greens have thrived through the winter with the time, energy and tending from our crew.
They traveled from dirt…
Through a wash…
…and a spin
And straight into the hands of our Eden Hall Kitchen Chefs!
And more greens are on their way to the Shadyside Campus!
-Sometimes the right food takes an equal amount of effort, and today was no different.-