Weekly Newsletter

This year’s Campus Sustainability Stewards have lots of fresh produce in the organic garden, ready for the picking!

This week’s produce:

Bunch of Kale–$2

Herbs (mint, sage, thyme, basil, and parsley)–$2 a bundle/small bag

Onions– $2 and Shallots–$2 for 3

Bell peppers–$1 per pepper

Anaheim peppers–$.50 per pepper

Japanese or Globe Eggplant–$1

Large tomatoes–$1 per tomato

Medium–$1 for two tomatoes

Small–$2 half quart sized bag

If you would like any produce, call the number above or email one of the Stewards. If you would like the produce delivered anywhere on campus, let us know, and we will gladly do so! Otherwise, let us know a time and you can pick up your order by the garden or at 1902 Oak Street (on the corner of Oak and Ohio). Please give us at least one day’s notice so we can pick and deliver it fresh.

Featured Recipe

Pan Grilled Falafel On Pita Bread


1 large carrot, roughly        2 14 oz chick peas, rinsed and

chopped                                                        drained

1/3 c cilantro                     1 egg

1/3 c parsley                       pita bread

1 t ground cumin                 lettuce

1 clove garlic                       tomatoes

1 scallion, chopped

1/2 t salt

1/4 t pepper

6 T Olive Oil


In the bowl of a food processor combine carrots, cilantro, parsley, cumin, salt, pepper and garlic. Pulse until well chopped, but not smooth. Add in 3 T of olive oil, the chick peas and egg. Pulse until all beans are coarsely chopped. Form into balls and gently flatten. Heat remaining oil in a large nonstick pan over medium heat. Working in batched to avoid crowding the pan, add remaining oil and grill patties until golden brown on both sides.

Place in pita pockets with tzatziki, tomatoes and lettuce. Season with salt and pepper.



1 8 oz container Greek yogurt           1/2 cucumber, grated

1/2 t finely minced garlic                   1/2 c sour cream

1/2 t course salt                                  1/4 t pepper

Juice of one lemon


Place yogurt in a sieve, lined with heavy-duty paper towels, set over a bowl. Let it drain over night in the fridge, or for at least 4 hours. When the yogurt has fully drained, take the grated cucmber and wrap in two new paper towels. Squeeze out any excess water over the sink. In a small bowl combine yogurt, and all remaining ingredients. Keep refrigerated.

One of our projects this summer is to build a greenhouse out of recycled 2 liter soda bottles. We’re going to need around 4,000 to create the whole thing! So if you have any bottles you would like to donate, please contact one of the Stewards and we can either pick them up or you can drop them off at the soon-to-be greenhouse (in the backyard of 1902 Oak).


A plan has been made for the plot net to the Eco House (used to be 1908). Coming up in the next couple weeks we will be hosting a couple of work days in order to get the landscaping done. We will be needing help tilling, digging holes and planting lots of things. We are currently working on pricing out everything that we have planned for the yard. If you know anyone or anywhere that would be willing to donate or give us a discounted price on the items below, please let us know.

  • Fruit trees
  • Berry-bearing shrubs
  • Other native shrubs

Volunteer Day

Mark your calendars for August 19th (it’s a Thursday) from 9-10 am. We are hosting a Garden clean-up day! Come help us weed and clean-up the garden for an hour and receive some free produce for your efforts.

Idaho’s Bounty

Idaho’s Bounty is an online co-op that is devoted to bringing local organic food to the community. The Stewards are going to front the membership fee for the campus and we are compiling a list of people who are interested. If you are interested in ordering food from them this year, email the Stewards.

If you would like to contact the stewards, here is the info:

Email: sustainabilitystewards@collegeofidaho.edu

Phone: (208)691-9755


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