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Friends of the Yale Sustainable Food Project helped put the organic farm on Edwards Street to bed for the winter on Nov. 18.
Although the diverse salad greens planted in the farm's greenhouses will continue to flourish well into the winter, most of the remaining crops had to be cleared out as the first hard frost of the season set in. Those who volunteered were rewarded not just with the last of the autumn harvest, but also with thoroughly sustainable pizza baked in the farm's brick oven.
T H I S
Come Harvest Time at Yale's organic garden
The oven itself is a model of sustainability, made of recycled materials from local sources that include floorboards from a defunct New Haven factory, ornamental brick from condemned city buildings, stone salvaged from the renovations of Branford and Saybrook colleges, and remnants of the old boardwalk at Hammonasset State Park.
Crops from the farm were bartered for the building material, says Melina Shannon-DiPietro, a co-director of the program.
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