PSU Eats partners with the Learning Gardens Laboratory (LGL) to support and promote their program - as well as to source locally grown, sustainable produce grown by Portland State University students. The Learning Gardens Lab supports academic achievement, leadership development, and local sustainable food systems by providing multicultural, interdisciplinary, intergenerational, and experiential garden-based education for public school students and their families, university students, and community members. In addition to featuring their produce at Smith’s Kitchen’s Simply Puur salad and grain bar.
This year we initiated the inaugural “Farm to Fork” Fundraising Dinner held at the LGL to promote and highlight our ongoing relationship. The event was a huge success. Tickets sold out, and guests were more than pleased - providing feedback that the price should be raised next year. Executive Chef Matt prepared a multi-course meal and appetizer stations with produce harvested by the PSU Capstone students. Each appetizer station featuring was also an educational location highlighting a different aspect of the program. After the opening reception guest enjoyed a three course meal featuring shaved zucchini, prosciutto, tomatillos, arugula, spicy olive dressing with a wild mushroom and burrata bruschetta, French lamb stew with root vegetables and chocolate dipped fruit.
PSUEats also supported the LGL recently at their annual Harvest event, preparing vegan soup made with vegetables from the garden. Our sustainability coordinator Mark Harris and intern Chelsea Jehle attended the event and did a salad demonstration utilizing kale, peppers, beets, garlic and shallots picked that day by Capstone students. There was a cider station, apple tasting, multiple educational tables, and music. It was well attended by volunteers and community members. We look forward to continuing our developing relationship and support of the LGL in the coming years.
