University chefs grow herbs, veggies with organic rooftop garden

The top chefs at an on-campus North Carolina State University eatery now grow all of the herbs and many of the vegetables served to students and staff – and they do it with a rooftop garden they started in the spring, the Technician reported. The On the Oval chefs rely on organic gardening techniques that include a hydroponic watering system, composting and the use of recycled materials like old busboy trays. So far, their harvest has included zucchini, squash, peppers, cucumbers, tomatoes and a variety of herbs, and other dining operations, like the food court in the Talley Student Center, may eventually benefit from the produce. University Dining spent about $1,000 on the garden, according to the Technician.