On March 30th President Eastman hosted a lunch on campus for leaders in the St. Petersburg community. In an effort to support the community initiative of sustainability the President asked if the garden would be willing and able to contribute fresh produce to the lunch. I worked with Leonora, and Kip in a meeting with the head of our dining services, Jamie Llovera, and the Director of Special Events, Jamie Llovera. They are in fact two different people, and they also happened to be married. Eckerd is in more ways than one a close knit family.
We agreed to provide fresh Swiss Chard, Radishes, Carrots, and Dill to incorporate into the overall menu for the lunch. I went out the day before the lunch and harvested as much produce as was ready and walked it over to the Cafe Kitchen. There was roughly 35 carrots, about a pound and a half of swiss chard, two dozen radishes, and a large hand full of fresh dill.