Students interested in sustainability have brought the concept to Colby’s dining halls. From mid-June through October, students in Colby’s new Organic Gardening Club have been contributing produce to Colby’s dining halls—everything from lettuce, tomatoes, and cucumbers to carrots, beets, and garlic.
Two students, Ben Hummel ’11 and Andy Smith ’11, took the lead on tending the garden this summer. The primary crop provided to the dining halls was lettuce, and, according to Associate Director of Dining Services Joe Klaus, people reacted favorably to the local organic produce. “What it seemed to do was generate good conversation about Colby’s sustainable practices,” he said.
The club now has dozens of members, and students are exploring ways to increase production in upcoming years. While quantities have allowed only for sporadic use of student-produced veggies, Dining Services has found ways to maximize the impact. They designated Oct. 15 “Garlic Fest,” and dining halls held to the theme. On the menus? Shrimp scampi, garlic, spinach and cheese stuffed roast pork, garlic mashed potatoes, and more.
And for dessert: garlic ice cream. Created especially for Colby by Shain’s of Maine using garlic from the garden, this unusual item was paired with roasted mandarin orange crepes and ginger sauce. Seventy-five pounds of garlic put to good use.