At the Phoenix Garden, a bike ride from the University of Wisconsin Eau Claire (UWEC), volunteers from the Campus Kitchen at UWEC finally reaped the benefits of months of planning and hard work.

This Saturday, June 26, CKUWEC volunteers worked alongside members of The Community Table, and other gardeners, to harvest summer crisp lettuce – 100 heads total – and chives.  The first harvest of the season is only the beginning. Coordinator Ashley McCarthy says the Campus Kitchen is helping to grow just about everything in the quarter of an acre plot, including: kale, broccoli, cauliflower, potatoes, tomatoes, peppers, corn, beans, squash, melons, cucumbers, carrots, radishes, onions, garlic, and herbs.

“The idea is a work share model, where in exchange for assistance you get some free produce,” says McCarthy.

The Community Table, an organization that serves hot meals to the community while educating attendees on local hunger issues, works with CKUWEC partnering organizations like Globe University, a local business school, and Positive Avenues – which brings skill-building programs to underprivileged adults. The goal of Phoenix Garden is not only to provide fresh produce; leaders hope to educate the community on essentials like farming techniques and what makes food organic.

McCarthy and volunteers will chop up the chives and summer crisp lettuce harvested on Saturday to add extra crunch to beef tacos they plan to serve to two partner agencies. One agency, Northwest Journey, is an alternative school providing mental health services to children.

“It’s going to be interesting with the garden to incorporate the veggies into meals for the kids so that they’ll actually eat them,” says McCarthy.

One way McCarthy already plans to peak their interest: get some of the agencies involved in harvesting the crops as they ripen.

“As things get more toward harvest season, they’ll get interested,” says McCarthy.

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