Ripe for the Picking
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.
- Night shadow and orient charm eggplants
- Rosemary
- Water spinach
- Purslane
- Squash blossom, yellow squash and zucchini
- African and Thai eggplants
- Basil
- Papalo
- Sweet corn
- Pauldor and Tavera beans
- Blackberries
- Midnight Snack, Juliet and Sun Gold tomatoes
- Cayenne, poblano and lunchbox orange peppers
- Amaranth
- Sorrel
- Okra
- Spearmint and peppermint
- Oregano
— Kyndall Krist