ON CAMPUS
Ripe for the Picking
ROSEM ARY
AT RICE’S BETTY AND JACOB FRIEDMAN Holistic Garden, horticulturist Joe Novak and his students lead groups of volunteers in maintaining the vibrant, flourishing garden. And the produce grown there is put to good use, as all of the garden’s vegetables, fruits and herbs make their way onto menus in the campus serveries. But you’ll discover more than what’s found in your typical grocery store. Novak says they love introducing new foods to the students. “And the [servery] chefs are so creative,” he adds. From sorrel and papalo to peppers and sweet corn, there’s no lack of variety within these walls. Here is a sampling of what was ripe for the picking in early June. — KYNDALL KRIST
AFRICAN AND THAI EGGPLANTS
WATER SPINACH
PAPALO
BASIL PURSLANE
SWEET CORN MIDNIGHT SNACK, JULIET AND SUN GOLD TOM ATOES
OKR A
NIGHT SHADOW AND ORIENT CHAR M EGGPLANTS
SORREL
A M AR ANTH 16 RICE M AG A ZINE SUMMER 2019
PHOTOS BY JEFF FITLOW