The Culinary Institute of America's Department of Menu Research and Development

CIA students, Sasha Schroeder and Burroughs Blind, ready to sell their wares at the Saint Helena Farmer's Market

As part of the Menu Research and Flavor Discovery Initiative, new course material is being developed at the Greystone Campus, in the area of sustainable culinary practices. CIA students are participating in an experiential culinary gardens course where they are learning how to grow, harvest, process, and market their produce.

Greystone students grew and harvested herbs, leeks, cippolini onions, artichokes, pea shoots, and flowers from the Main Campus and Vineyard Lodge Gardens, and prepared the produce for the Saint Helena Farmer's Market. They also prepared fact sheets, including information on handling, general usage, and recipes, that were handed out to Market goers. All items on sale were popular with the market goers, with pea shoots and artichokes selling out quickly.

A recent article in the Saint Helena Star highlights the CIA Student's goals for this project and description of the seasonal wares offered at the booth.