Image: On March 25th, FRC sprung into action and started their Spring Semester Planting with our Sustainability Chair, Tiffanie Torrey. They harvested the greens that were planted during the Fall Semester Planting, turned the soil, and put in place three types of lettuce, kale, broccoli, beets, carrots, and radishes! During the following cookie night, the greens that were harvested were cooked and served, along with garlic bread and biscuits!
