Campus Gardens at the U are designed to operate throughout every season.

Students sell food at one of the last farmer's markets of the season.

Students gifted with a green thumb, get to stay involved with the Edible Campus Gardens year-round

 The 2 separate garden locations have been engineered to get the most out of the growing seasons and even grow some vegetables through the fall and winter with covers that protect them from elements.

"Gardening in the fall is fun, and a wonderful outdoor release.  It's a way of keeping in tune with the changing seasons, tasting seasonal flavors and preparing for a new and exciting year," said Alexandra Parvaz, Edible Campus Gardens coordinator. 

Winter vegetables include certain types of beans, and other greens such as kale. The covers used during the winter also are used for erosion control when the snow melts.

Dr. Fred Montague, Professor Emeritus of the Biology Department, started the first campus garden in 1996 outside of the Sill center on campus. The second site next to Pioneer Memorial Theater was opened in 2002.

The original purpose for the gardens was for sustainability on campus and the ability to teach the professors classes about environment and gardening studies.

However, currently the gardens have also been used not only for sustainability, but also for the community farmer’s market that is held on campus. Produce grown at the Edible Campus Gardens are sold at the U farmer's market until early October, as well as other produce from local Utah farms.

Students can volunteer with the U farmer’s market by setting up and taking down the equipment for the vendors. They can also sell the food at the market at the Edible Campus Garden booth.

Volunteers with more skills in gardening or just a love for it can help with the actual planting and harvesting of the food. During the winter is when the planning for the garden takes place, and the starting of seedlings in the greenhouses of the Biology Department.

Some of the food grown in the gardens is also sold to Chartwells, the on campus dining services. This helps sustainability on campus so that the food grown is used right here with teacher and students.

Jen Colby, sustainability coordinator at the U and garden project advisor at the Edible Campus Gardens, said she is excited for students to be involved. 

Students interested can contact the Office of Sustainability on the U campus or online.