Written by Coleen Kinen-Ferguson
Head chefs of On the Oval, located on Centennial Campus, started a rooftop garden in late April that is quickly growing in size and sustainability.
The chefs created the garden to provide fresh produce to the NC State Dining operation, and those involved use organic gardening techniques with an emphasis on sustainability and up-cycling.
On the Oval’s lead-chef Adam Smith and sous-chef David Johnson, who both play an integral role in the garden’s maintenance, started the garden.
“It increases our awareness and appreciation for food because we had to grow it,” Smith said. “We had to wait the whole 60 or 70 days for it to come to fruition, and we’re able to put it into the food, which creates an elevated dining experience. There’s nothing like food coming straight from the garden.”
The garden has grown in size since its start in April, and much of the produce grown from it goes straight into dishes served at On the Oval. The garden is located on a side rooftop right above On the Oval.
The Oval staff grows zucchini, squash, peppers, cucumbers, tomatoes and other plants. According to Johnson, the kitchen no longer needs to buy fresh herbs as the garden produces enough for On the Oval’s kitchens.