There you’ll find an orchard filled with blueberries, cranberries, ginger, wild strawberries, apples and a cold-tolerant variety of kiwi that’s quickly climbing its way up a brick wall.
The menu of edible plantings may sound eclectic, but they have one important thing in common: They’re all perennials suited to permaculture gardening, designed around sustainability and self-sufficiency. And while it still may be a few years before the new orchard yields a big harvest, once it does, student and staff volunteers plan to deliver the produce to the Student Food Pantry.
So if you do pay a visit, look, touch, smell and admire. But try your hardest not to graze.
