Ellie’s Garden: Follow a Hyper-Local Sweet Potato Harvest from Farm to Fries to Fundraiser

On Saturday, October 15, students pulled 140 pounds of sweet potatoes from a 50 square foot potato patch.

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The greens were cut and composted as part of UC San Diego’s zero waste efforts. There is also a new campus-wide paper towel composting program that will prevent the release of an estimated 390 tons of CO2e (carbon dioxide equivalent) into the atmosphere every year.

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Café Ventanas helped with a celebration of the harvest, serving up some tasty sweet potato fries. These hyper-local, organic sweet potatoes grown in Ellie’s Garden were also featured in an African-inspired vegan sweet potato and peanut soup served at the Craft Center holiday craft fair as part of a charity fundraiser.

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Have some fun and get your hands dirty! Ellie’s garden hosts gardening sessions between Africa and Asia halls on Wednesdays from 4-5 p.m. and Saturdays from 1:30-3:30 p.m. Learn about additional gardens, composting and more at https://sustain.ucsd.edu/involve/gardens.html

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