Edible landscaping can be found throughout campus. These gardens help to diversify the look of our campus as well as provide opportunities for cultivating collaboration across UMD colleges and departments with UMD Facilities Management.
In its third year, the project now boasts 19 different groups involved with 16 campus gardens. These gardens serve many purposes including encouraging healthy eating, providing opportunities for UMD students, faculty and staff to learn about local produce, and providing fresh vegetables to the UMD community. UMD Facilities Management has made the Edible Garden Project possible through their commitment to sustainability and alternative landscapes.
Using the map to the right, you can explore all of the campus gardens.
The purpose of this garden is to learn more baout growing and preserving herbs. We are growing thyme, oregano, dill, basil, rosemary, sage, cilantro, and parsley. UMD Catering will be using produce fron this garden in fall and winter meals.
Grown by: University for Seniors
The purpose of this garden is to learn
more about growing sweet potatoes
in Duluth's climate. Can it grow
here? Is it any good? This garden
will also be used by UMD classes
that focus on food.
Grown by: Biology Greenhouse Staff
The International Education Office is growing internationally-themed produce. We planted produce to represent individual countries with which UMD has a relationship: Piselli (peas in Italian); rajčata (tomatoes in Croatian); pimientos (peppers in Spanish); uien (onions in Dutch); kartofler (potatoes
in Danish); Möhren (carrots in German);
frenk soğanı (chives in Turkish); balanoy
(basil in Filipino); betteraves (beets in
French); šalát (lettuce in Slovak); cilantro
(cilantro in Spanish); aubergine (eggplant in
French); and, brysselkål (brussel sprouts in
Swedish). Produce from this garden will be
used at receptions hosted by the Interational
Education Office.
Grown by: International Educaiton Office
We are growing a garden of
vegetables fit for a healthy salad. We
planted tomatoes, chives, cucumbers,
peas, lettuce, spinach, onions, beets,
carrots and peppers. At the end of
the summer, we intended to have
a salad bar potluck with all of the
vegetables grown over the season.
The Employee Wellness Program
Salad Bar Potluck will be held on
August 21, 2012.
Grown by: Employee Wellness Program
Health Services and the Office of Civic Engagement will combine their interests
through this project by building connections
between campus units and the Duluth community. We planted tomatoes, spinach,
kale, chard, bell peppers, hot peppers, onions, beets, cilantro, basil and chives. The produce will be used in two ways. First, produce that ripens during the mid-summer months will be donated to the Damiano Kids Cafe for meals they serve to local children. Produce that ripens in late August, September and October will be used for three food preparation and nutrition workshops for students. Visitors canalso sample the tomatoes.
Grown by: Health Services and Office of Civic Engagement
The focus of this garden is to grow
produce for salads. We have planted
diff erent types of lettuce, tomatoes,
carrots, broccoli, marigolds and a
pumpkin plant. We also have chives
in our small planter, and Northern
Shores Coffee Shop has lettuce and
tomatoes in the planters on the
patio. UMD Student Life will use
these items in the Food Court and
Center Court Restaurant over the
summer months.
Grown by: Student Life
The produce from this garden will
be used by UMD students, both
international and domestic, for their
own cooking. We have planted
tomatoes, onions, basil and other herbs.
The International Club will also host
a potluck, when students who harvest
produce can bring the food they made
from the garden. The dishes can be
traditional dishes from their cultures.
Grown by: International Club
The purpose of this garden is to promote healthy eating at UMD. We planted green peppers, tomatoes, white onions, red lettuce, mesclun, green leaf lettuce, spinach, radish, carrots and nasturtiums for a border. Our garden
theme is BYOB: bring your own bowl.
Visitors are free to pick fresh greens as
they walk by for their salad bowls. We
want the campus to be able to share this
garden!
Grown by: Kirby Student Center
The Office of Sustainability and the Department of Education teamed up to create a demonstration school garden.
We have planted tomatoes, spinach,
carrots, chard, kale, beans, lettuce, peas,
radishes, beets, leeks, onions and basil.
Th is garden will be used to educate
current pre-service teachers, on the
benefi ts of using a school garden in their
curriculum. The site will also be used as
a space to educate UMD students about
sustainable agriculture and sustainability
in general.
Grown by: Office of Sustainability and Dept. of Education
The focus of this garden is on growing food
to make healthy lunches. Gardening also
has many benefi ts for wellness, including:
exercise, improving diet, increasing
creativity, promoting calmness, and
connecting with the earth. Our goals are to
challenge ourselves to create new healthy
lunches using a variety of fresh vegetables,
and to learn techniques for making the
most of planting in a small plot through
companion planting and seasonal planting.
Th e food we produce will be used by the
staff and students tending the garden.
Grown by: Library Circulation
Through interdepartmental collaboration, this garden is being grown to encourage outdoor learning and healthy eating, as well as educate children about the environment. The Robert F. Pierce Clinic will include adaptive, therapeutic gardening activities for children and adults with mobility restrictions.
Grown by: Recreation Sports Outdoor Program (RSOP)
Our purpose is to generate fresh
produce to substitute grocery store
purchases and develop a garden that
educates ourselves and others about
the benefi ts of partitioning and rotating
crops by family. We are growing
rosemary, oregano, basil, onion, green
beans, bell peppers, tomatoes, eggplant,
cabbage, mixed salad greens, potatoes
and carrots. The public is welcome to
share our produce.
Grown by: UMD Student Kevin Pexa
With rising food costs, students in the International Club decided to grow their own produce to lower that burden and cook cultural dishes. This collection of planters is being grown by first-time gardeners who want to learn something new and get outside during the summer.
Grown by: Continuing Education
Growing peace within and without. We'd
like to learn to grow produce so that we may
become more self-suffi cient, develop greater
peace of mind, and ultimately feed our
community and ourselves. We are growing
potatoes, carrots, beans, corn, carrots,
onions, pumpkins, squash, peppers, some
herbs, peas, beets, cucumbers and tomatoes.
The produce from this garden will be used
on campus and in the Duluth community.
We will use the produce for campus
events. We will also give produce to the
battered women's shelter, the Lake Superior
Interfaith Church, and other community
institutions.
Grown by: Students Seeking Spirituality
We have planted eggplant, spring mix
lettuce, spinach, beets, carrots, butternut
squash, summer squash, pole beans,
kohlrabi, zucchini, hot peppers, sweet
peppers, tomatoes (cherry and large),
and later in the summer, pumpkins for
a fall harvest. External Aff airs will off er
the produce at the "How to Publicize
Your Event" presentation. Th is will be an
opportunity for External Aff airs to illustrate
that administration cares immensely about
good health, using local foods, and positive
sustainable practices. We will harvest the
vegetables, and prepare them as juice drinks
and snacks.
Grown by: External Affairs
We have planted tomatoes, ancho
chiles, habanero chiles, tomatillos,
onions and cilantro. Th e Chester Park
Building is basically a food desert.
Th ere are a few vending machines with
processed snacks and soda. Unless
we bring our own food, we don't have
access to healthy food without leaving
the building. The Fine Arts Academy
staff will make salsa for our Chester
Park students and staff to enjoy.
Grown by: Fine Arts Academy
The 2012 gardens are already growing. However, the Edible Landscape Project will accept proposals from students, faculty, and staff for new gardens in the Spring. Keep an eye on the Sustainability website or our blog to find out when the application process begins.
Juneberry bushes can be found throughout campus, from the terraces outside the Kirby Student Center and Engineering Building, to the front entrance of the Life Science Building. The bushes are full of fruit that ripen in mid to late July. In 2011 several buckets of the fruit was collected by Facilities Management and given to UMD Catering for use in making desserts.
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