[This is one in a series of posts by Junzhou Liu, '17 about her experience as garden manager for the student-run Smith Community Garden and intern for the Botanic Garden this summer.]
This summer I held farms stand for seven times in front of Chapin House. When people bought the produce I had grown and collected, I asked them to share their names, nationalities (state of origin if they are American) and their email addresses. I tried to collect the ways people cook the produce from the Smith Community Garden and see whether they may have different cooking methods due to their different cultural background or customs. Here are some of the photos they sent me back.
Naomi is a Smithie from Pennsylvania. This summer, she is a part-time intern with Polly, a botanic garden faculty. Her way of eating blueberries is to have them fresh.
Michelle is a Smith alumna from Singapore. Her way of enjoy raspberries is to mix them fresh into a self-made raspberry yogurt.
Mrs. S. is a Smith faculty member. She first sauteed the chard stems with olive oil and garlic for approximately five minutes, and then added the chard leaves for a few minutes just until they wilted. She also added a little lemon juice and parmesan cheese on top.
Fiona is a current Smithie. She cooked the chards with olive oil, garlic, and salt. She enjoyed her chard dish along with quinoa, pinto beans, salsa and corn tortilla for dinner. She also cooked the stem and leaf parts separately.
Christine is a Smith alumna. She is an American but her mother side of the family comes from Germany. She made jelly from the red currant cherries from the Smith community garden, just one week before all the berries were “stolen” by the hungry birds.
Junzhou is a Smithie from China. She boiled the stem and leaf parts together with hot water. She added salt and garlic after boiling the mustard mix. Her usual way to cook loose greens is to either stir-fry them or boil them.
-Junzhou is a rising sophomore and a potential biochemistry major and economics minor originally from Beijing, China. This academic year Junzhou is moving from Park House, where she spent her first year, to Hopkins House, where she hopes to continue to meet new people and enjoy making and eating food from different cultures with them.