STAIR-SIDE FARM EDWIN GANO, CHRISTIAN PATTI, & JOSEPH TIDONA

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1 STAIR-SIDE FARM EDWIN GANO, CHRISTIAN PATTI, & JOSEPH TIDONA

2 Asimina triloba Sweet Alice PAWPAW Cornus kousa x nutt. Rosy Teacups ROSY TEACUPS DOGWOOD Rhus typhina Tiger Eyes STAGHORN SUMAC Lindera benzoin SPICEBUSH Sambucus canadensis Adams AMERICAN ELDER Baptisia x Purple Smoke FALSE INDIGO Ceratisgma plumbaginoides PLUMBAGO Hypericum x Hidcote ST. JOHNSWORT Yucca Filamentosa Color Guard ADAM S NEEDLE Asclepias incarnata SWAMP MILKWEED Vaccinium corymbosum Berkeley BLUEBERRY Solidago rugosa Fireworks ROUGH GOLDENROD Aster novae-angliae Vibrant Dome NEW ENGLAND ASTER

3 Splashes of color pop off of the plantings and follow visitors as they go up and down the main stairway. From vibrant flowers to sweet fruits to diverse textures, the planting design offers much diversity to appeal to the people walking by. The openings by the railings allow for student interaction with the different species and act as gateways for educational programs to active the spaces. Front Perspective Cross-Section

4 Plant Palette (Edible) Local engagement is a prime influence in our design. The edible quality of these plants bridged together the community and the site. This half of our plant palette features a selection of native plants with various edible parts such as fruits, leaves, and pods that can be used in different types of recipes. Vaccinium corymbosum Berkeley Blueberry Asimina triloba Sweet Alice Paw Paw Asclepias incarnata Swamp Milkweed Rhus typhina Tiger Eyes Staghorn Sumac Lindera benzoin Spicebush Cornus kousa x nutt. Rosy Teacups Sambucus canadensis Adams Rosy Teacups Dogwood Elder American

5 Programming The design was influenced by the Harvest Café located inside the building. Its founding credo, Eat Well, Live Well, pushes the institute to serve fresh, healthy non-processed meals. The edible plants were chosen for their potential use for the Café, metaphorically making an extension of the kitchen outside. The edible parts of the plants allow for a variety of recipes ranging from a common blueberry muffin to innovative foods such as PawPaw pudding, American Elder Dumplings, or Kousa Dogwood Pie. The menu we created shows real possible eating options from the produce supplied by the garden. HARVEST INSTITUTE OF FOOD, NUTRITION, AND HEALTH Fresh Fruit Kousa Dogwood Berries Blueberries Pawpaw Jams & Jellys Kousa Dogwood Jam Blueberry Jam American Elder Jelly Treats Pawpaw Pudding Pawpaw Yogurt Blueberry Muffins Elderberry Muffins Kousa Berry Muffin NOT AN OFFICIAL MENU IFNH GARDEN Small Dishes Sauteed Milkweed Pods American Elder Dumplings Pies Kousa Dogwood Pie Blueberry Pie American Elder Pie Drinks American Elder Sambuca Wine Sumac Lemonade/Tea Pawpaw Beer Kousa Beer Spice Bush Tea The above food items are made from ingredients grown from our edible garden at the front of our building.

6 Multi-Disciplinary Collaboration The following recipe is 1 of 4 recipe examples that were created with a Food Science Graduate Student. PawPaw Pudding ½ cup/1 stick/113 grams butter, melted and slightly cooled, plus more for baking dish 2 cups/400 grams sugar 1 ½ cups/190 grams all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg 3 large eggs 2 cups /1 pound/454 grams pawpaw pulp, thawed if frozen 1 ½ cups/355 milliliters whole milk 1 teaspoon pure vanilla extract Lightly sweetened whipped cream, for serving -Heat oven to 350 degrees. Grease a 13-by-9-by-2- inch baking dish. -In a large bowl, whisk together sugar, flour, baking powder, salt, cinnamon, ginger and nutmeg. -In another large bowl, whisk together eggs and pawpaw pulp until smooth. Whisk in milk and vanilla. Whisk in melted butter. Pour into sugar mixture and stir only until combined. -Pour batter into prepared dish. Bake 50 minutes or until just set in the center. Cool to room temperature on a wire rack before cutting. Serve with a dollop of whipped cream.

7 Plant Palette (Inedible) The other half of our plant palette was chosen not for their edible qualities both more for their seasonal interest. These native plants feature different colors of flowers and textures all meant for filling in the slope and catching people s attention as they walk by. Aster novaeangliae VibrantDome Hypericum x Hidcote New England Aster St. Johnswort Baptisiax Purple Smoke Yucca filamentosa Color Guard False Indigo Adam s Needle Solidago rugosa Fireworks Certostigma plumbadinoides Rough Goldenrod Plumbago

8 Planting Plan The concept behind our design was to create a soft edge to the meadow along the stairs and road front, but also still give people the ability to connect with the plantings. We created soft edges to the meadow that replaces the front fence, and gives people a reason to engage with the planting. The plants with edible qualities are scattered throughout the length of the front of the meadow, and along the stairs to allow passerbys to sample something that s growing right off a plant and even forage.

9 SPRING SUMMER Diagrams These diagrams to the left show the different types of colors that the plants would display throughout the different seasons. Some plants offer seasonal color with their flowers and leaves, while others offer that color with the different fruits produced. Some of the plants even offer a little bit of winter interest during the colder months. FALL WINTER Below is a diagram that locates new plants that have edible qualities. The left side seems empty because there is a previous planting design which we were tasked to incorporate into the design. INEDIBLE EDIBLE

10 Learning Models A model was created to help visualize what the space can be in the future. It now sits in the lobby of the IFNH and next to Harvest Cafe to keep educating the community.