Pomegranates, kiwis and avocados.
Those are just some of the 40+ perennial plants recently planted around the Westmont College gardens. Led by Anthony Waldrop, Sustainability Programs Coordinator, and a group of student interns, the on-campus garden area has been growing larger and larger in recent years.
Of course, these plants won’t produce fruit for a few years to come, but being future-minded is one of the most useful tools in a gardener’s tool belt.
With soil tests complete, organic compost turned in and irrigation lines run, the campus garden is up and running with the intention of continuing its tradition of supplying the on-campus cafeteria, run by Sodexo, a supply of fresh produce that cannot be grown any more local.
It’s a win-win-win situation for all parties involved. The cafeteria saves costs in not having to buy products from a further distance, the students have access to produce in its freshest and most nutritious state and the college has a previous unused plot of land that is beautiful and worthy of showcasing.