Sustainability garden is an outdoor classroom serving up delicious veggies


Media Advisory - photo and video opportunity

Sustainability garden is an outdoor classroom serving up delicious veggies

Harvest is in at Fairfield University vegetable and herb garden - Open house Monday

When: Monday, September 15, 2014, 4 p.m. 

Image: gardenWhat: Attention hungry reporters, the harvest is in at Fairfield University's campus community garden - On Monday at 4 p.m., enjoy an open house featuring a cooking demonstration by campus chefs using the bounty from the garden. On the menu? Rainbow Chard Ratatouille with Zucchini, Squash, Garlic, Thyme, Parsley, Chives & Pea Shoots. And leave room for Pickled Baby Carrot & Cabbage Kimchi with Gochujang & Thai Basil. Also enjoy a tour of the garden and bee house that aids with pollination efforts.

Where: Just west of the Charles F. Dolan School of Business, near the Round Hill Road gate and the PepsiCo Theater.

Who: On hand will be students who have tended the 3,000 square foot garden; Biology Department Associate Professors Jennifer Klug, Ph.D., and Tod Osier, Ph.D., who oversee the garden; and other key campus community supporters.

Why: It's part of university-wide efforts to promote sustainability while reducing the campus carbon footprint. The garden supplies produce to campus dining spots, while serving as an outdoor laboratory for faculty/student research collaborations. It's also a resource for courses in Biology and Environmental Studies, among other disciplines.

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Media Contact: Meg McCaffrey, (203) 254-4000, ext. 2726, mmccaffrey@fairfield.edu

Posted on September 15, 2014

Vol. 47, No. 49

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