As the first season of the Whipple Park Garden winds towards a close, Take-Five students Annalise Kjolhede and Caitlin Smigelski reflect on their first year managing the new program, and the 15 students who have been volunteering to help make it happen. In partnership with Dining Services, the garden was planted with herbs such as basil, thyme, sage, dill, and chives, as well as an apple tree for good measure, to provide dining with some of the products they use year round in on-campus kitchens. With local farmers and community members donating much of what was needed for this first season, the small garden seems to be off to a remarkable start.
“Rochester has a rich agricultural history,” says Justin Ramsey, an assistant professor and researcher in the biology department. “In the South Campus, for example, there were orchards, grazing, and annual crops. With this uptick in small organic gardens, more and more we’re seeing a return to local agriculture.”
Check out the Fall Buzz for a full article about the garden’s progress.