November 29, 2016 at 9:33 am

Food Studies | Plant Biology Garden Fennel Goes to Pork and Pickles

Summer garden intern holds a fennel bulb.

Summer garden intern holds a fennel bulb.

Produce from the Plant Biology Learning Gardens has found its way into yet another local business.

Becky Clark, owner of Pork and Pickles commissioned the Food Matters club and Food Studies theme interns to grow upward of 150 pounds of fresh fennel bulbs that were destined to be pickled.

“Pork & Pickles is a new business in Athens, Ohio, featuring hand-cut pork, specialty sausages, and eclectic pickles,” says Clark. “Through partnerships with the Food Matters group and other local farmers we have been able to source nearly all our ingredients from Athens and Meigs counties.

Field of fennel at the Plant Biology gardens

Field of fennel at the Plant Biology gardens

“The Food Matters group at OHIO has been a joy to work with as they help to supply our small business with quality local produce,” continues Clark. “We look forward to ‘keeping it local’ through continued business with Food Matters for the 2017 growing season. We believe it is important to education students on how to grow food, and we are thrilled that we can support the program through this mutually beneficial process.”

Food studies theme logoThis is but one of the many occasions of the produce from the gardens finding its way onto local restaurant and OHIO community tables. Food Matters has supplied The Village Bakery, Casa Nueva, the Sustainability Studies Thanksgiving Dinner, as well as the Generation Migration day camp.



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