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A harvest of plenty in campus garden

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With the first frost nearly upon us, the campus garden is closing. Its harvest this year included about 180 cups of green beans, 5,000 various heirloom variety tomatoes, nearly 150 cucumbers, more than 200 types of peppers, some 50 eggplants, 15 pounds of potatoes, 20 cups of salad greens and spinach, 50 squash and zucchini, more than 100 carrots, and a few cloves of garlic, onions, radishes and shallots.

College neighbors, faculty, staff and student volunteers made the garden pilot project a success. As a result, the College hopes to expand the garden next growing season.