Campus Cooking

By Ryan Reinhardt

Cooking, in many ways, is a privilege. Many college students do not regularly have the time to cook or the financial stability to pay for their desired ingredients. Fortunately, at Wilson College, students can access free produce at Fulton Farm through Sarah’s Cupboard.

On Wednesdays from 3:00-5:30 PM, the Fulton Farm Stand is open and has a supply of healthy produce grown right on campus. The farm is just a 5-10 minute walk from the library or a short drive from any of the lots on campus (check this map for directions).

On top of being easily accessible, food at the farm stand is free for students through Sarah’s Cupboard, the food pantry on campus.

I recently decided to visit the Fulton Farm Stand with a friend. We arrived and took in the plethora of ingredients that lay before us. From squash to pears, radishes to potatoes, and a wide selection of peppers and tomatoes, the variety was exhilarating.

We also had the opportunity to talk with Grace (pictured above), one of the farmers, to get to know some of the hands that worked to bring the food to the stand.

Eventually, I was inspired by some ingredients. The fruits and vegetables that I chose were worth $17.50, but they were free through Sarah’s Cupboard. Students also have the unique opportunity to connect directly with these healthy foods by volunteering at the farm.

Given the wide variety of produce available at the farm stand, the possibilities for recipes are endless. The recipe that follows may not suit your tastes, but that does not mean there are not countless other ways to combine the ingredients into a healthy meal.

Ultimately, as inaccessible as cooking can be, Sarah’s Cupboard and the Fulton Farm Stand relieve some of the financial burdens that often come with cooking.

However, ingredients are just the first step. Some students may still not have access to cookware or other basic supplies that are needed for many recipes, which is something that may need to be addressed to continue to make cooking more accessible on campus.

If you have time and access to the necessary supplies, I can assure you that the produce from Fulton Farm can be used to create meals for you and others to enjoy.


3 Servings  //  30 Minute Cook Time


INGREDIENTS (underlined ingredients acquired for free at Fulton Farm Stand)

  • 2 Medium Onions (Sliced)
  • 2 Cloves Garlic (Minced)
  • 1 Poblano Pepper (Chopped)     
  • 6 Roma Tomatoes (Chopped)    
  • 1 Can Chickpeas (Liquid Drained)
  • 4 tsp White Vinegar
  • 3 tbsp Olive Oil (or any other cooking oil)
  • Spice Mix (feel free to use any spice mixes you may have available)
    • 2 tsp ground cumin
    • 1 tsp salt (or to taste)
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp dried oregano


  1. Place sliced onions and cooking oil into a medium-sized pan over medium-high heat.
  2. Spread into an even layer and cook for 3-4 minutes without stirring. Repeat this at least 3 times or until the onions develop color as seen below.

  1. Reduce heat to medium-low and add garlic and spice mix; stir frequently for about a minute.
  2. Add chopped poblano pepper and sauté for 1-2 minutes.
  3. Reduce heat to low and form a space in the center of your pan, then add tomatoes and vinegar and stir thoroughly.

  1. Increase heat to medium and cook for 4-5 minutes, stirring occasionally.
  2. Once the tomatoes have cooked down, add chickpeas, and stir to combine. Cook over medium-low heat until any residual liquid evaporates (about a minute).

  1. Allow to cool and serve with rice, pasta, or anything else of your choice. Store in the fridge, and use within a week.


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