Plant to Plate members donate harvests

Tucked between the concrete streets of South Oakland lies a hidden gem of greenery. Yet… Tucked between the concrete streets of South Oakland lies a hidden gem of greenery. Yet sometimes those who stop to take notice of the urban garden located on Oakland Avenue hurt it more than they help it flourish.

Plant to Plate, a student-run organization that grows vegetables and donates them to various organizations, has witnessed its garden of fruits and vegetables grow before its eyes. But the members have also seen the aftermath of mischief, as some of their vegetables have lain in pieces or have disappeared altogether.  

“Something that has been very challenging is the vandalism on the plot. It’s not that we’ve had too much damage, but it is somewhat demoralizing,” junior Brianna McDonough, the head gardener for the group, said. “We’ve put so much time into it, and we take such care of these delicate little plants. So when somebody comes and kicks it, it’s somewhat sad.”

When the group of seven met Sunday afternoon for its end-of-season harvest, it noticed the missing and broken pieces of kale in one of the twelve plots.

Currently, a pseudo-fence encompasses the garden — the front and right sides are made of wood and the left side is mainly constructed of string attached to poles. Though the fence marks off the area, it does not deter those committed to entering the space.

“A lot of [plants] do bounce back, we’ve just got to keep growing,” McDonough said. The environmental studies major eventually hopes to pursue her interests by growing on her own land one day.

McDonough noted the regrowth of parsley in one of the plots after it was vandalized.

“Somebody stole all of our parsley and cut it down to an inch, but now it’s starting to grow back” she said, smiling.

The biggest challenge for the group as the season experiences an abrupt change is the prospect of growing in its greenhouse. The students of Plant to Plate grow more than a dozen items ranging from carrots and kale to strawberries and edible flowers.  

Senior Justin Seaman, Plant to Plate president, said that the plastic nature of the greenhouse makes it harder to trap the heat within the space.  

“I’m constantly doing repairs,” Seaman said.  

Seaman discussed with fellow group members plans for insulating the space that houses the group’s brussel sprouts and spinach. He plans to implement a solar-based design by lining the area with black trash bags to trap heat.  

Unless it continues to snow, Seaman said the plants should still be able to grow in the greenhouse.

Like the outdoor garden, the greenhouse — a 16-by-8-foot structure located toward the back of the plot — has also been hit by vandalism.  

Earlier in the year, two of the building’s windows had been broken, making the challenge of insulating the space even more difficult for the group. They have since been fixed with layers of plastic patching, but the damage is still visible.  

Still the group remained optimistic about its ability to donate vegetables this season.

Much of what is cultivated by Plant to Plate is donated to groups like Feel Good, a campus organization that makes grilled cheese for a cause each week, Sodexo and the Squirrel Hill Community Food Pantry.

But senior Becca Tanen notes that the group members do keep some of the food for themselves.

Tanen, head chef of Plant to Plate, had the task on Sunday of designing a menu for that day’s harvest. Each Sunday the students pick which vegetables are ready and take them to the Hillel Jewish University Center to prepare for their weekly Plant to Plate meal.  

Tanen said that as a vegan, she enjoys the challenge.

“I’ve always been really passionate about the importance of locally grown products and organics and how what you eat affects your body and the environment around you,” Tanen said.  

Tanen planned to use the harvests of the day to make homemade pesto, broccoli additions to a soy stir fry and her favorite kale chips. Oil, salt and pepper are added to the kale before they are placed in the oven to make a crunchy chip dish.  

“It opens up a whole new world. People can be so limited in their food choices, but when you grow something and see it come out of the ground, it’s an entirely new experience,” Tanen said.