by Tony Moore
The following ran last year, but as the gardens and their available fruits and vegetables change year to year, we thought an update might be helpful. This year's gardens are listed below.
Whether you’re throwing a Frisbee across Morgan Field, sitting outside Rector reading about energy capture and transformation or thinking about lunch while crossing Britton Plaza, you’re likely to see edible gardens sprouting up at every turn.
“The idea came from Randy Nenninger, our recently retired grounds manager,” says Mike Sheaffer, Dickinson’s assistant grounds supervisor. He notes that the program began in 2008 with just a few pepper plants. Since then, the gardens have taken root across campus, a visible—and edible—example of the college's integrated approach to sustainability, and a variety of members of the Dickinson community have enjoyed its fruits.
“I just wanted to write you as a Dickinson student who has benefited greatly from the edible gardens you maintain on campus,” Johnson wrote. “And it really brightens my day to find new ones.”
Photo by Luke Moore.
Dailey says that the gardens—available to the entire Carlisle community—have been planted by the grounds crew just about everywhere good light is available, and she notes that everything gets harvested. As for how to harvest, Dailey suggests taking extra care in harvesting vegetables so as not to damage the plants: "Preferably, use scissors or a knife to cut fruits and vegetables from plants,” she says.
With that in mind, here’s Dailey’s list of what is planted and where around campus (summer 2016):
And here are Daily's tips for picking and enjoying each kind of vegetable you’ll find:
Marketmore cukes are a mildly sweet, crunchy cucumber that are great sliced and in salads.
Butternut: Taste is similar to a pumpkin, sweet and nutty. It has a yellow skin and orange pulp.
Published August 12, 2015