From Jalapeno to Turkish Eggplant: OVP Prompts Creativity
The Organic Vegetable Project (OVP) at the University Farm, in its third year of harvest, has a produce stand on campus each Wednesday throughout the semester from 11 a.m. until 2 p.m. In addition to fruit, vegetables, and nuts made available through the stand, produce is served seasonally to campus diners through Associated Students Food Service. Students, faculty, local farmers, and other community members collaborate on the OVP to promote the wise use of resources and preservation of local food production.
One objective of the project is to grow, evaluate, and identify the most promising new vegetable varieties to provide local organic growers with information to help them become more competitive. Customers of the produce stand benefit from this experimentation. We talked to several customers a few weeks ago; some were buying things that were new to them, especially ground cherries and Turkish eggplant.