A harvest of butter crunch lettuce, arugula, Bok choy, baby beets, beet greens, daikons, mint, kale, chamomile, tarragon, and chives from the Yawn Valley Student Garden was offered to faculty, staff and students Wednesday morning at the University Center. This is the second sale from the student-operated organic garden on the grounds of the Heller Center for the Arts & Humanities.
Student garden interns will operate the market weekly, 8:30-9:30 a.m. Wednesdays, on the UC Upper Plaza.
— Photos by Jeff Foster, University Advancement
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