UWO Community Gardens
The University of Wisconsin Oshkosh Community Gardens project began in 2006 when a group of students came together to designate a place for organic gardens on campus to not only build community but also to improve our wellbeing, and deepen our connection with the earth.
While the garden is on campus, it is also open to the people of Oshkosh to share in the rewarding experience of growing one’s own food, which is otherwise difficult to find in the city.
The core of the community gardens is to provide the space for students, staff and community members to build connections and grow enriching, nutritious organic food.
Since no two people garden exactly the same way, there are always new things to learn and teach other people!
See photos of our gardens:
Get involved with the Gardens!
Rental Pricing for season:
Student garden bed: $15
Faculty/Staff/Community garden bed: $20
One 4’x8′ raised bed with soil inside a fenced area, access to water, a few tools, weed control in the walkway and common areas, and composting facilities.
Your own seeds and plant material, any desired mulch for weed and moisture control, and your time to care for your plants!
CSA shares are $5 or $10 for each pick up depending on size and are paid upon pick up. When shares are available weekly or every other week, CSA members will receive an email notifying them to fill out a form for a share and pick up location. Membership just requires filling out a form in the spring, there is no up-front cost, and members do not need to rent a bed. By signing up for the CSA you are telling us that you support our efforts and would like us to grow produce for you and others to enjoy!
For more information, or looking to sign up -> contact Kevin Crawford.
-Add to potato recipes
-Put into scrambled eggs or an omelet
-Dry and store for all year use
-Add to your favorite bread or roll recipe
-Add to pasta sauces
-Dry and store for all year use
-Roast in the oven with parmesan cheese
-Eat fresh in a salad
-Sauté with butter and garlic
Egyptian Walking Onion:
-Use to top baked potatoes
-Add to scrambled eggs
-Substitute for white onions
-Rhubarb Crisp (recipe)
-Use to make jam
- 4 cups diced rhubarb
- ⅔ cup white sugar
- 1 Tablespoon graded orange peel
- Pinch of salt
- ½ cup brown sugar
- ½ cup rolled oats
- ½ cup all purpose flour
- ⅓ cup butter or margarine
- Mix together rhubarb, sugar, orange peel and salt
- Place in a 8×8 buttered baking dish
- Combine brown sugar, oatmeal, and flour in a separate bowl
- Sprinkle brown sugar mixture over rhubarb mixture
- Top with slices of butter
- Bake in a 350 degree oven for 30-45 minutes.
Enjoy by itself or with a scoop of vanilla ice cream!
Carrot Ginger Dressing
- ½ cup chopped roasted carrots (from 3/4 cup raw carrots)
- 1/3 to ½ cup water
- ¼ cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 2 teaspoons minced ginger
- ¼ teaspoon sea salt
- 1 batch Roasted Chickpeas
- 1 bunch curly kale, stems removed, leaves torn
- 1 teaspoon lemon juice
- ½ teaspoon extra-virgin olive oil
- 1 small carrot, grated
- 1 small red beet, grated*
- ½ watermelon radish, very thinly sliced
- 1 avocado, cubed
- 2 tablespoons dried cranberries
- ¼ cup pepitas, toasted
- 1 teaspoon sesame seeds
- Sea salt & Freshly ground black pepper
Kale Salad Instructions
1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place chopped carrots in their own corner on the baking sheet alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft.
2. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt to taste. Blend the dressing until smooth and chill in the fridge until ready to use.
3. Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
4. Add the grated carrot, grated beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt and a few grinds of pepper, and toss.
5. Top with the remaining avocado, drizzle generously with more dressing, the roasted chickpeas and sprinkle on the sesame seeds. Season to taste and serve!