Garden Variety Goodness: Inside the Princeton Garden Project
You may not be familiar with the Princeton Garden Project although you have tasted its contribution to the food on your plate. Two gardens on campus supply Dining Services with a large variety of fresh herbs, fruits, and vegetables that are used in dishes served both in the residential dining halls and in the Food Gallery at the Frist Campus Center. The gardens at Forbes College and Frist Campus Center are planted in early spring by Princeton University students. The students cultivate and pick from the gardens all summer. They bring mustard greens, fresh basil, cherry tomatoes and many other organic treats to Executive Chef Rob Harbison.
One ingredient from the gardens that Chef Rob has passed along to university chefs’ is sage. The herb was used in various foods served on campus including pizza, burgers, chicken, and pasta. In addition, he has also has incorporated some of these ingredients when cooking for special events at Princeton University.
“For a recent event I prepared a tomato bruschetta using tomatoes and basil from the garden,” said Chef Rob, “and peppers were used in a coulis for the vegetarian open-face ravioli.”
So far this year the gardens have yielded:
20 lbs potatoes
10 lbs tomatoes
1 lb peppers
5 bunches mint
3 lbs mustard greens
3 lbs green & red leaf lettuce
3 lbs spring mix greens
5 lbs beets
5 bunches assorted herbs
3 bunches kale
2 lbs spinach & arugula mix
The Forbes garden was initiated in September 2006, planting began in April 2007. It is located near Forbes College on 79 Alexander Street.
The Frist herb garden was planted in 2010 and is located on the southeast side of Frist Campus Center.
For more information about the Garden at Forbes visit: http://www.princeton.edu/sustainability/student/groups/garden/