Those who walk by Wright State’s new Campus Community Garden just can’t resist.
“When are those tomatoes coming up?” asks one. “Because when they do, I’m bringing the bacon and lettuce.”
The garden, established next to the Student Union and Russ Engineering at the end of March, is slowly coming to life.
There are potatoes, green onions, kale, leeks, peppers, tomatoes, cucumbers, squash and beans.
“Pretty much from here it’s just keeping it watered and weeded,” Linda Ramey, associate director of the Office of Sustainability, said as she planted, cultivated and watered the garden May 17.
The garden was driven by representatives from Student Government and has been nourished by students, university officials and volunteers.
“I’m ecstatic because so many people have come together on this project,” said Ramey. “I’ve had students pitch in carrying water for me.”
Ramey expects to begin harvesting the garden’s bounty in six weeks or so. The vegetables will go the Wright State’s Student Food Pantry.
“The food pantry gets the benefit of this in August and into the fall,” Ramey said. “We’ll also have some food-cooking demonstrations. And the summer camps and Mini U will come up and learn about plants and gardening. It’s all good.”
So why is it so hard to walk by the garden without stopping?
“I think it’s being interested in living things, but also being interested in food,” Ramey said. “It’s that basic.”
Visit http://www.wright.edu/sustainability/ to learn more about getting involved with the garden and other sustainability opportunities on campus.