We, the Wabash Rooftop Gardeners, are pleased to report that despite an admittedly late start to our 2016 growing season, our plants are healthy, robust, and productive. This summer’s crops consist of a wide variety of fresh herbs and greens which, as of last week, are being used in our own Dining Center’s culinary delights. So far, our 2016-season harvests have weighed in at a total of 3.10 pounds.
Currently, our most productive plants are the Italian large leaf basil and arugula. Like basil, arugula is used in many Mediterranean-inspired dishes. Though it isn’t considered an herb, its tender and mildly spicy leaves add a pop of flavor to salads, sandwiches, pizza, and more. Other herbaceous pickings that are making their way from our garden to your plates are dill, parsley, oregano, cilantro, mint, and lime basil (a sweetly aromatic variety that was specially requested by the Dining Center). Very soon we will also be harvesting organic and heirloom varieties of Swiss chard, collard greens, and kale, all of which have long growing seasons which extend into the late fall.
Besides vegetables and gardeners, the rooftop has attracted some other resident life forms. Insects, of course, have made themselves perfectly at home — the most populous being a bouncing generation of grasshoppers. We have also noticed, in the past few weeks, a family of house sparrows is often perched on the ledges or quietly poking around the plots. While there’s no nest in clear sight, there is reward in knowing that our rooftop garden offers a welcome oasis to city dwellers of the winged kind.
Interested in joining our team of Wabash Rooftop Gardeners? Contact Environmental Sustainability Intern Tiffany Mucci, at email@example.com.
Author: Tiffany Mucci, Environmental Sustainability Intern