At Rice’s Betty and Jacob Friedman Holistic Garden, horticulturist Joe Novak and his students lead groups of volunteers in maintaining the vibrant, flourishing garden. And the produce grown there is put to good use, as all of the garden’s vegetables, fruits and herbs make their way onto menus in the campus serveries. But you’ll discover more than what’s found in your typical grocery store. Novak says they love introducing new foods to the students. “And the [servery] chefs are so creative,” he adds. From sorrel and papalo to peppers and sweet corn, there’s no lack of variety within these walls. Here is a sampling of what was ripe for the picking in early June.

Photo by Jeff Fitlow
  1. Night shadow and orient charm eggplants
  2. Rosemary
  3. Water spinach
  4. Purslane
  5. Squash blossom, yellow squash and zucchini
  6. African and Thai eggplants
  7. Basil
  8. Papalo
  9. Sweet corn
  10. Pauldor and Tavera beans
  11. Blackberries
  12. Midnight Snack, Juliet and Sun Gold tomatoes
  13. Cayenne, poblano and lunchbox orange peppers
  14. Amaranth
  15. Sorrel
  16. Okra
  17. Spearmint and peppermint
  18. Oregano
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