This bed is being converted from ornamentals to dry climate perennial herbs. They should be ready for harvesting this fall. Go here for all of the perennial herbs in the garden.

When to harvest: When purple. This plant always produces small eggplants. In summer, they're 4 to 6 inches long and as big around as a tennis ball. In winter, not much bigger than a ping pong ball. If they are getting yellowish, its too late and they will be bitter. Twist off the plant or use a knife or scissors.

Serving suggestions: For the little ones, roast whole (won't take long) and then scoop the flesh out of the skin. Season with olive oil, tahini, and a sprinkle of salt.

Ease of growing: Easy once well established. Medium getting started.

When to harvest: Choose red (or nearly red) berries. If there's a little bug chewing on the underside (it happens, especially in the cool part of the year), give it a quick trim.

Where to find more on campus: Around the herb spiral at the entrance to the garden. On the south side of the faculty quad. Outside the OSD office door. In the flower bed in front of Engstrom.

Serving suggestions: Eat it plain on your way to class or chapel. Dress it up with a little cream or balsamic vinegar.

Ease of Growing: Easy

When to harvest: The first cherry tomatoes are expected in late May! The main crop will be ready from June through fall. Pick tomatoes that don't have green beyond the shoulders (except the Tie-Dye Green, which should live up to its name). We have green, red, pink, purple, and yellow varieties.

Serving suggestions: Eat it plain on your way to your exams. Add to a salad. Make a BLT.

Ease of Growing: Moderate

When to harvest: Choose husks that are full to bursting with the fruit inside. 

Serving suggestions: 

Ease of Growing: Easy-ish. Grow two plants for better fruit set. Our variety trials this year include some relatively compact plants, which may be helpful for small gardens. Also, tomatillo plants are a favorite of potato beetles. They can generally be left to run their course, but the larvae are a good candidate for "grossest bug". They protect themselves from becoming dinner by carrying their poop on their back.

When to harvest: Choose squashes that have tan, rather than green, stems.

Serving suggestions: Cut in half, scoop out the seeds, and roast the flesh in a hot oven until tender, then serve with a little butter and salt. We've also got a variety this year with huskless seeds, for toationg your own pumpkin seeds.

Ease of Growing: Easy. The best we've ever grown are compost pile specials from last year's squash scrapings.

Expected: September

When to harvest: Choose squashes that have tan, rather than green, stems.

Serving suggestions: Cut in half, scoop out the seeds, and roast the flesh in a hot oven until tender, then serve with a little butter and salt. We've also got a variety this year with huskless seeds, for toationg your own pumpkin seeds.

Ease of Growing: Easy. The best we've ever grown are compost pile specials from last year's squash scrapings.

Expected Back: November

When to harvest: The broccoli in the garden do not make giant heads like you buy in the grocery store. Nothing against those varieties, but they are a one-and-done kind of plant. Our broccoli plants produce individual florets over a long season from about Thanksgiving to Easter. Snap off florets with individual beads that are at least 1/8 inch diameter. Leave the rest of the plant to grow more broccoli for next week.

Serving suggestions: Crunch raw (this variety shines for snacking). Briefly microwave or steam to just soften. Stir fry with some garlic and ginger.

Ease of growing: Easy

Expected back: Late Fall

When to harvest: Poke down around the edges of the roots to check the size. These beets (Detroit Dark Red) mature at about 2 inches diameter. Harvest by grasping around the base of the leaves and twisting out of the ground.

Serving suggestions: Peel and slice, then roast with some oil and salt to eat plain or in a salad with spicy greens and goat cheese. Boil peeled and sliced beets with a bit of orange rind or some leftover mulling spices from holiday parties.

Ease of growing: Easy

Expected Back: October

When to harvest: Sugar snap peas should be visibly fat, almost bursting. Under-mature peas tend to have washed out flavor.

Serving suggestions: Crunch raw, with a dip if you like.

Ease of Growing: Easy

Expected Back: October or November

When to harvest: choose glossy, green leaves. Flower buds resemble baby broccoli and are also good to eat.

Serving suggestions: This year's greens are pleasantly tangy, but not light your head on fire hot, and a few are a nice addition to a salad. Stir them into a pot of beans or soup. Give them a quick saute with some gnocchi. More robust greens are best after long cooking to mellow the flavor.

Ease of Growing: Easy

Expected Back: December

When to harvest: Pick all the collard leaves at this point. We currently have two purple varieties in the garden.

Serving suggestions: Braise these cabbage-like leaves until fully tender. The classic southern preparation adds onion, garlic, red pepper, smoked ham or turkey, and broth and cooks for a full hour.

Ease of Growing: Easy

Expected Back: December

When to harvest: Snow peas should be wide and mostly flat. If you find any that have large peas inside, they can  be shelled out for tasty peas, but the pods will be fibrous.

Serving suggestions: Add to a stir fry with other vegetables (carrots, onions, celery, bok choy, etc) and your choice of protein. These peas are far more flavorful than frozen stir fry mix!

Ease of Growing: Easy

Expected Back: December

When to harvest: Shelling peas should be visibly fat, but not bursting. The peas inside should be about 1/4 inch diameter. Open peas by pinching the tail end to split the seam.

Serving suggestions: Add raw peas to a tuna or egg salad. Cook quickly and add a bit of butter, salt, and pepper. Add to carrots at the end of cooking.

Ease of Growing: Easy

Expected Back: November

When to harvest: Pick leaves from the lower portions of rosettes. The size varies according to the type. Tatsoi (rosettes growing close to the ground) mature at about 2-3 inches diameter. Bok choys currently in the garden mature at 6-8 inches tall.

Serving suggestions: Shred some to add to a salad. Make spectacular stir fry with greens, snow peas, radish, and your protein of choice.

Ease of growing: Very Easy

When to harvest: Pick individual leaves that are about 4 inches long (the lettuce in the garden is not a "heading" type). Note that there is a small patch of lettuce by the big tree trunk - a packet spilled accidentally.

Serving suggestions: Make a salad. Use your favorite dressing or try something new.

Ease of Growing: Easy