Table scraps from the dining room are composted with manure to create the organic mulch that feeds this prodigious vegetable garden. Students, faculty and friends all cooperate in this venture, growing huge quantities of lettuce, basil, carrots, chard, spinach, tomatoes, tomatillos, onions, garlic, mustard greens and nasturtiums. Produce from the garden augments the salad bar through the summer, and, to some extent, throughout the year (basil pesto and other herbs freeze well!). While this garden's history is only a decade old, organic gardening is a long-standing tradition at Proctor, going back to extensive "victory gardens" in the early 1940s.