The kale plants growing on the roof of the student center at New Jersey Institute of Technology in Newark are still a few weeks away from being harvested, but campus chef Peter Fischbach already knows what he will do with the vegetables.
Fischbach plans to braise the freshly picked leafy greens with onions and bacon and serve them three floors below to students in NJIT’s dining hall.
"There’s no better feeling than to be able to start your food from seedling and watch it mature all the way up to the perfect, ripe, beautiful fruit," Fischbach said.
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