UAH Biological Sciences

Spread Life Festival is almost here!

Join us on April 18th for a day centered around plants, wellness, and community. Whether you’re looking to grow your own food, explore medicinal plants, or simply enjoy a beautiful spring day, there’s something here for everyone.

• Plants for collecting and for eating
• Over 40 art and local vendor booths
• Food is Medicine cooking demonstrations
• Greenhouse tours and experiences
• Activities in the courtyard

This is a free, family-friendly event and everyone is welcome. Come learn, explore, and take home something that grows.

April 18
UAH Greenhouse & SST Courtyard

We can’t wait to see you there.

Greenhouse to Table: Swiss Chard

Bright, bold, and full of life...our Swiss chard is thriving in the greenhouse. With its deep green leaves and vibrant red stems, this powerhouse green is rich in vitamins A, C, and K, supporting immunity, bone health, and reducing inflammation.

This is food as medicine...fresh, simple, and grown with intention.

Quick Recipe: Swiss Chard Sauté (Oil-Free)

Sauté chopped chard stems in a splash of vegetable broth for 3–5 minutes. Add garlic and chopped leaves, cooking until wilted. Finish with fresh lemon juice, a sprinkle of nutritional yeast, and your favorite salt-free seasoning.

Simple. Nourishing. Straight from greenhouse to table.

True nourishment comes not only from what we eat but also from the love, laughter, and connection shared around the table.

Judy Cooper has been awarded the 2026 Dean's Service Award in the UAH College of Science -
Congratulations!

Greenhouse to Table

Today’s harvest is a bowl full of life....tender mixed lettuces grown right here in our greenhouse. These spring greens are at their peak: crisp, vibrant, and deeply nourishing.

Did you know?

Leafy greens are among the most nutrient-dense foods on the planet. They are rich in:

• Vitamin K for bone health

• Folate for cellular repair and growth

• Vitamin C to support immunity

• Antioxidants that help reduce inflammation

• Fiber to support gut health and digestion

Every leaf carries sunlight, water, and care...food as medicine in its simplest form.

Greenhouse Spring Salad

Ingredients:

• Fresh mixed lettuce (red leaf, green leaf, butter, etc.)

• Thinly sliced cucumber

• Shredded carrots

• Radishes, thinly sliced

• Optional: chickpeas or white beans for added protein

Oil-Free Dressing:

• 2 tbsp tahini

• 2 tbsp fresh lemon juice

• 1–2 tsp maple syrup or date syrup

• 1 tsp Dijon mustard

• 2–4 tbsp warm water (to thin)

• Pinch of garlic powder

• Salt and pepper to taste

Whisk until smooth and creamy. Adjust water for desired consistency.

Toss gently with fresh greens and serve immediately.

True nourishment comes not only from what we eat, but from the love, laughter, and connection shared around the table.

From Greenhouse to Table

Today’s feature: Purple Kohlrabi

This striking bulb is actually a swollen stem from the brassica family rich in fiber, vitamin C, and a crisp, refreshing bite. Mild, slightly sweet, and incredibly versatile, kohlrabi is one of those foods that quietly surprises you.

Grown right here in our greenhouse, it’s a reminder that nourishment can be both simple and unexpected.

WFPB Recipe: Roasted Kohlrabi with Lemon and Herbs

Ingredients:

2 medium kohlrabi bulbs, peeled and cubed

2 cloves garlic, minced

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped

Juice of 1/2 lemon

Instructions:

Preheat oven to 400°F.

Peel kohlrabi and cut into bite-sized cubes.

Toss with garlic, smoked paprika, salt, and pepper.

Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.

Finish with fresh lemon juice and chopped parsley before serving.

Serve warm as a side, add to grain bowls, or enjoy as a simple, nourishing dish.

Food is medicine. Connection is nourishment. Sometimes the most unfamiliar foods become the ones we return to again and again.

Greenhouse to Table: Bok Choy Nourishment

There’s something sacred about harvesting, cooking, and sharing food that was grown with intention.

Today’s feature:

Ginger, Garlic, and Bok Choy
—simple, vibrant, and deeply nourishing.

Why we love it:
Bok choy is rich in calcium, vitamin K, and antioxidants, supporting strong bones and heart health and helping reduce inflammation. Paired with ginger and garlic, this dish gently supports digestion and immune health.

How to make it:
Sauté fresh garlic and ginger in a splash of vegetable broth
Add bok choy (cut in halves)
Finish with tamari and a squeeze of lemon
Steam until tender, still bright and alive

This is food that doesn’t just fill you—it restores you.

In the greenhouse, we grow more than plants.
We grow connection, nourishment, and the reminder that healing can be simple.

Spread Life Festival is almost here… and something beautiful is growing.

Join us for a day filled with vibrant plants, medicinal herbs, and meaningful connection...where food, wellness, and community come together. From the greenhouse to your home, every plant carries a purpose, and every purchase helps support the UAH Greenhouse and Green Club.

Come be part of something that nourishes more than just the soil.

Greenhouse to Table ..... What’s Growing Today

There is something sacred about walking into a greenhouse full of life…

quietly growing, reaching, becoming.

Today, it’s bok choy unfolding in soft green layers,

rainbow chard standing bold and vibrant,

kohlrabi forming its quiet strength beneath the leaves,

and tender lettuces stretching toward the light.

This is more than food.

This is living nourishment.

Here, we are growing what fuels the body...

minerals, chlorophyll, vitality…

but also what fuels the soul...

connection, curiosity, and care.

In this space, we are exploring how plants can heal,

how they can sustain us in controlled environments,

and how they may one day nourish life far beyond Earth.

Because whether here at our table

or one day in space…

the mission is the same:

Grow food. Grow health. Grow connections.

And maybe most importantly...

remember that nourishment isn’t just what we eat…

it’s the love, learning, and community we cultivate along the way.

From our greenhouse to your table… with intention.

Happy Spring Break! When you are back - join for the Tea Time in Greenhouse!