The Center has a vibrant Farm to Table program with gardens around our campus as well as a greenhouse for tomatoes. This program, headed by Amy Schulz and Pam Jaspersohn, enables our dining hall to serve the freshest possible, super-local food.
We grow seasonal vegetables such as kale, cucumbers, zucchini, tomatoes, peppers, beets, cabbage, peas, melons and romanesco cauliflower, as well as herbs such as basil, parsley, chives and edible flowers.
We also grow lots of winter squashes such as delicata, butternut, spaghetti and kabocha, and edible pumpkins such as long island cheese and long pie. The squash is stored in our cold room in the basement of the new kitchen, where they stay fresh for use throughout the winter months. Many vegetables are frozen for later use or made into things such as kimchi or pesto.
Although our gardens are not certified organic, we follow organic gardening practices and we use our own compost on the gardens.