Watch the video above (2 minute view) to follow Edible Campus UNC’s growth through the eyes of Carolina Center for Public Service student intern and gardener Raegan Murphy ’27. The nine Edible Campus gardens nourish the Carolina community while providing unique, educational opportunities for students to learn more about the nature of our state, build sustainable practices and gain outdoor experience.
Video by Sophie Hughett
BONUS! We hope you’ll enjoy these recipes from Edible Campus UNC volunteers. Download the printable recipe cards here.
Fig Jam
Ingredients
1 lb fresh black figs (chopped)
3/4 cup brown sugar
2 tbsp water
juice of one lemon
Directions
- Place all ingredients in a saucepan, stir and allow to sit for 15 minutes.
- Cook the mixture over medium heat until boiling. Reduce heat to a simmer and cook for an additional 20 minutes, until thickened and the liquid drips off the back of a spoon in heavy drops.
Green Beans
Ingredients
1 lb green beans, stem ends trimmed
4 tbsp butter
1/4 cup water or stock
2 garlic cloves, crushed but not peeled
Kosher or flaky sea salt
Freshly ground black pepper
Freshly grated Parmesan cheese to taste (optional)
Directions
- Combine the green beans, butter, water and garlic cloves in a large skillet. Sprinkle generously with salt and pepper. Cover the skillet and bring to a simmer over medium high heat. Immediately turn heat to low once water is simmering.
- Cook for 8 minutes, stirring occasionally until the beans are cooked through but not mushy. Toss the beans in the sauce from the pan and salt and pepper to taste. Transfer the beans to a serving dish and top with grated Parmesan.
Foccacia Bread
Ingredients
1 (1/4 oz) envelope active dry yeast (about 2 1/4 tsp)
2 tsp honey
5 cups (625 g) all-purpose flour
5 tsp Diamond Crystal or 1 tbsp Morton Kosher salt
6 tbsp extra-virgin olive oil, divided, plus more for hands
Flaky sea salt
4 tbsp unsalted butter, plus more for pan
2-4 garlic cloves
Directions
- Whisk yeast, honey and 2 1/2 cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
- Pour 4 tbsp oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size, at least 8 hours and up to 1 day. (Dough should look very bubbly and alive.)
- Generously butter a 13″ x 9″ baking pan (for thicker focaccia that’s perfect for sandwiches) or an 18″ x 13″ rimmed baking sheet. Pour 1 tbsp oil into center of pan. Keeping the dough in the bowl, gather up edges and dough farthest from you and lift up and cover into center of bowl. Give the bowl a quarter turn and repeat process. Do this two more times; you want to deflate the dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!)
- Transfer dough to prepared pan. Pour any oil left in the bowl over the dough; coat dough in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1 1/2 hours and up to 4 hours. To see if it’s ready, poke the dough with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If the dough is ready to bake but you aren’t, you can chill it for up to 1 hour.)
- Place a rack in the middle of the oven; preheat to 450 degrees F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill. (You may not need to do this if using a baking pan.) Dimple focaccia all over with your fingers, as if you’re aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 tbsp oil and sprinkle with sea salt. Bake until puffed and golden brown all over, about 20 – 30 minutes.
- Melt 4 tbsp butter in a small saucepan over medium heat. Remove from heat and grate in 2 – 4 garlic cloves. Return to medium heat and cook. stirring often, until garlic is lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. (If not serving the focaccia immediately, hold off on brushing so it remains crisp.)
