All recipes start with a seed going in the
ground. This guy’s doing good. During the construction process we knew that there was
going to be a green roof. Our associate director planted the seed in our heads that we would
be growing some herbs up here or trying to do it in our window sills or trying to create
some sort of garden in the future. So right here we have Lemon Boy Tomatoes.
These three plants are all Lemon Boy. When we were researching container gardening
and patio gardening, the first thing that popped up was a study that was done here at
NC State on container gardening. It’s just a simple wicking system. We wick
the water through the bottom of the plant, through capillary action. That’s how they
drink the water. We’re creating better products downstairs.
We won’t create shipping costs because we were able to pick these vegetables and bring
them down. There are times when we’ll only need to order a quarter pound or a half a
pound of basil to get us through the day. Well, now we can come upstairs and pick it,
which is really convenient. And it’s also a way better flavor when it’s coming right
out of the ground. It’s making an impact. When we’re able
to go downstairs and test our new fall recipes with items that are up here in the garden
that cost us nothing, you know, being able to provide that quality that sometimes lacks
in campus dining. It’s also very beneficial to the students that are living here at Wolf
Ridge because they’re able to come out here on the patio and they’ll be able to pick
a tomato if they want it, if they’re trying to make some fresh Pico de Gallo. There’s
nothing better than a tomato coming off the vine.