Spring is (almost) in the air and we know just how to spend it, tending our own on-campus fruit and vegetable garden, orchard, and herb garden. Kirksey employees are committed to creating a more sustainable planet and volunteer their time to tend the garden by watering, weeding, planting, and harvesting. After a less than successful first harvest, due to troublesome topsoil, the garden is now prospering. Employees have harvested cucumbers, watermelon, beans, squash, tomatoes, broccoli, kale, and other tasty treats that we use at company-wide happy hours and other events. Our most recent harvest includes delicious kale, cauliflower, chard and greens.