This summer, the Campus Kitchens Garden Interns Alexis Resnick and Abbie Waite will supply us with enough fresh produce to sustain the program through the Summer, Fall and some of the Winter! If these two can maintain a garden that size on her own, imagine what you could do in your own back yard!
This summer, we have a huge variety of vegetables in our Burlington seasonal garden, plus a bountiful herb garden. Some of these can be grown all year round! Contact our year-round Garden Coordinator if you have any questions about which crops are viable for your situation.
We used all of these delicious veggies in our food preparation shifts this year! Check out some of our locally oriented recipes to see how you can do the same 🙂
We are looking for a Garden Intern for next summer! Please let us know if you are interested in being in charge of the Campus Kitchen Garden next summer. Please contact us for more information.
GOURD FAMILY: Butternut, Zucchini, Yellow Summer, Cucumber
LEAFY VEGGIES: Lettuce, Collards, Kale, Chard, Cabbage, Brussels Sprouts, Bok Choi
BULB VEGGIES: Onion
ROOTS: Beets, Radishes, Carrots
LEGUMES: White Beans, Peas, Green Beans
NIGHTSHADE VEGGIES: Plum Tomatoes, Eggplants, Potatoes, Sweet Peppers, Chili Peppers, Cherry Tomatoes, Purple Tomatoes
Herbaceous Plants: basil, parsley
Campus Kitchens UVM 