Administration and Finance Focus
 
 

April 2009
October 2010
SPOTLIGHT
Employee Spotlight –
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Student Employee
Spotlight – University Services Marketing Team


CALENDAR
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NOTES AND NEWS

Bookstore
Supporting Breast Cancer Research Using Facebook


Copy Center
Digital Color Printing


Cougar Card
Printing Allowance for Employees


Dining Services
UH Victoria Opens First Residential Dining Hall

Dining Styles Survey

UH Dining Offers Coupons Via Text Messaging


Finance
Historically Underutilized Business (HUB) Statistics

2011 Calendar Show


Green UH
Green Tip: Minimizing Conventional Mail

Messa Appointed to Clean City Commission

94 Vegetables To Grow in the University Community
Garden



Human Resources
New Series Discover UH – the Vision, the Culture, and the Pride Wraps up this Week

Human Resources Unveils the new ePerformance — Performance Management System


HRMS
Payroll and HRMS Offices Have Moved


Information Technology
Cyber Security Awareness Month

Tech Conference


Parking and Transportation
Connect by Hertz Car
Sharing


Temporary Parking Lots Along Leek Street

Pizza with Parking


Printing and Postal
UH Stationery Offers Second Version


Public Safety
Walk in the Dark Recap
 


Quick Tip: For enrollment services questions, students can call 713/743-1010.


If you have comments or would like to submit an article to future newsletters, contact Maria Honey at  mhoney@uh.edu  by the 20th of each month.
 

                                                                                                               

94 Vegetables To Grow in the University Community Garden

I sometimes see news reports of eating contests. It is usually how many hot dogs, pizzas or hamburgers a person can eat in a certain amount of time. I wonder what is happening to the bodies of those who are stuffing themselves, and is their inner-self screaming for relief. I’m thinking that if I were to ever be in an eating contest, I would want to be eating tomatoes, broccoli, green beans and carrots. Wouldn’t that be something to see on the news!

How many different vegetables have you eaten in your lifetime? I bet it’s not 94. Yes, we can grow 94 vegetables in metro Houston, and probably more. The next time you are at the grocer, count the number of fresh vegetables that are being offered.

You are sure to see lettuce, kale, collards, mustards, beets, squashes, onion, potatoes, sweet potatoes, Brussels sprouts, cabbage, Chinese cabbage, peppers, tomatoes, garlic, celery, carrots, leeks, parsnip, green beans and a few more. But have you ever seen or eaten bitter melon, yard long beans, celtuce, sweet potato spinach, kohlrabi, luffa, mache, sunchokes, mizuna, tatsoi, pea shoots, yucca, taro, roselle, winter melon, dandelion or sorrel?


Most of the rare vegetables can be found at high prices in upscale markets, and some can be found seasonally at local farmers markets such as the Urban Harvest farmers market every Saturday morning at 3000 Richmond Avenue in the back parking lot. All of the vegetables can be grown in the new University of Houston community garden.

Now, I have to admit that I have not grown or eaten all of the vegetables that we are so fortunate to be able to grow, but I have at one time or another grown and eaten at least 90 of them. I choose not to grow some again, either because of limited productivity or because I don’t especially like the taste or texture. However, the luxury to grow and include in my diet the diversity that is available is not only a gourmet cook’s dream, but a reality for all of us who have a small sunny spot in our yards or who participate in the university community garden.

I love fall gardening, for it is the season of greatest diversity and it includes all the green leafy vegetables. I can’t wait to have freshly picked kale, collards, beet greens, Swiss Chard, mustard greens or dandelion cut up and tossed at the last moment into a stir fry, giving me a different taste and texture with each stir fry; or roasted beets and fennel; or shredded turnips, beets and carrots in my lettuce, endive, escarole and arugula salad. Having a ready supply of vegetables growing in my garden gives me what seems like an opportunity for infinite recipes, and I take full creative advantage. Now that I have my taste buds drooling, I think I need to step into the garden and plant a few seeds. You too can reap the harvests just by joining in as a gardener right here on your campus.

Gary Edmondson
Director of Education, Urban Harvest, Inc.