Just because the weather is starting to cool down and school is in session doesn’t mean you have to move indoors. Last spring we did a series on college gardens and farms. Here’s a roundup below. So, get your hands off of your keyboard and into the soil!
Stanford Community Farm – Stanford University
The Stanford Community Farm dates back to 1885 when it was the Palo Alto Estate. Today the farm is run by a combination of faculty, staff and students. This organic farm keeps farming and agriculture front and center at the university—as exemplified by student farmers and an Earth Systems class taught on the farm. Spread over an one-acre lot, the farm has a fruit orchard, and many different student and community plots.
Organic Grower’s Club – Oregon State University
The Organic Grower’s Club is a completely student-run, organic farm. The farm began in 2000 by a group of agriculture science students who wanted to build a hands-on experience into the curriculum. The farm spans two acres and now has over 300 students and 400 community members. Farm produce is sold in order to subsidize operational costs and summer student internships. Community building is an important part of the farm. Weekly events include: Sunday Skool work parties every Sunday 9-12 and Thursday night Harvest parties—with free hot supper—starting at 4:30.
Organic Farm – Evergreen State College
A five-acre area on the Evergreen campus accommodates a farmhouse, garden, biodiesel facility, compost facility, greenhouse and a 38,000 square foot, certified organic, crop production area. Students at the college enrolled in the Practice of Sustainable Agriculture Program become interns on the farm and grow, harvest and sell their bounty at both a campus farm stand and through a CSA.
Contact: (360) 867-6160 or email the Farm.
Agricultural Sustainability Institute – University of California Davis
The Agricultural Sustainability Institute started in 1977 and continues to serve UC Davis students, faculty, school children and community members. The program focuses on sustainable agriculture principles and practices, in-field experiential learning, and inspires students’ initiative, creativity and exploration. The university encourages students to participate on the farm and learn through internships, formal courses and research projects. Year-round crop production takes place on the 4.5-acre farm and produce is available through the university’s dining services and campus coffee houses. Fruit and vegetables are also available at the UC Davis Farmers’ Market and through a CSA.
Contact: Mark Van Horn or (530) 752-7645
UW Farm – University of Washington
This urban farm was started in 2004 by several students and faculty members wishing to inform the UW community about the global food system. The farm serves as a classroom for many different university classes from ecology to anthropology—and the farm also hosts a quarterly sustainable farm internship. The farm is an official registered student organization with over 600 members. Community is an important part of the farm, and is facilitated by pizza bakes in the farm’s outdoor oven. Stay updated with farm events by joining the listserve.
Sustainable Student Farm – University of Illinois Champaign-Urbana
The Sustainable Student Farm at The University Of Illinois Urbana-Champaign supplies the university’s residence halls with fresh, local produce. The farm operates with 6-acres of outdoor space during the growing season and nearly 10,000 square feet of high tunnel production space year-round. The farm also sells produce at a market on the university’s quad from May-November, and this year it will be starting a pilot CSA with 30 shares. In addition to growing produce in a sustainable manner, the farm is also going off the grid with the installation of a new solar powered system.
Contact the farm here.
ISU Student Organic Farm – Iowa State University
This 6-acre student farm began in the fall of 1996 and has been continuously student led and managed. Almost all of the fruits and vegetables produced at the farm are donated to shelters and food banks in Ames. Starting this coming fall, the farm will also sell its produce to ISU Dining.
MSU Student Organic Farm – Michigan State University
East Lansing, Michigan
The MSU Student Organic Farm is a 10-acre, certified organic farm that operates year-round. The farm sells its produce through a 48-week CSA, and a 7-month on campus farm stand, as well as to the MSU dining halls. This is a truly sustainable farm with passive solar greenhouses, enabling distribution of fresh produce through the winter. In addition, the farm also runs a 9-month Organic Farmer Training Program focused on organic farming techniques.
The Howdy Farm – Texas A&M
College Station, Texas
The Howdy Farm is a sustainable, student-run farm that provides both students and community members in College Station with hands-on experience in sustainable agriculture. The farm began in 2009 with a few square feet of raised beds, and now takes up 5-acres. Through partnering with dining services and having a CSA, the farm gets its fresh produce out to the university and the public. The farm serves as a living classroom, by providing ample opportunities for student internships, both undergraduate and graduate research, and a Horticulture Vegetable Crop Production course.
UGArden – University of Georgia
Students run this one-acre garden plot at the University of Georgia that was first planted in May of 2010. Since then the garden has grown to include: tilapia aquaponics, permanent fruit plantings, beehives, and a woodland mushroom demonstration area. In addition to selling produce at a farm stand, the food is used to help alleviate hunger in the senior citizen population of Athens. The garden is used as a classroom for two freshman seminars and a course in sustainable community food production.
Contact: Lindsay Davies at firstname.lastname@example.org
Berea College Farm – Berea College
The Berea College Farm is one of the longest running student farms in the U.S. At 500-acres, this farm has space for pastures, cropland, gardens, woodlots and ponds. The farm has beef cattle, hogs, chickens, eggs, goats, fish, honeybees, grains, pulses, vegetables, fruits, and herbs, all of which are used in the dining hall, or sold to the public. Berea College Farm is housed by the Agriculture and Natural Resources program at the college and compliments the academic programs. The 50 students employed each season rotate between working with field crops, horticultural crops, livestock, equipment maintenance, and marketing and sales for the farm.
Pittsboro, North Carolina
CCCC’s five-acre, organic student farm produces an array of crops. The farm also runs in conjunction with the college’s Sustainable Agriculture program, which teaches students the skills that they need to manage a profitable, sustainable, community-based farm. Students can take a wide variety of courses on the farm: Medicinal Herbs, Organic Vegetable Production, Sustainable Cut Flower production and Sustainable Poultry Production, as well as courses about biofuels, and sustainable building.
Contact: Robin Kohanowich: email@example.com / (919) 545-8031
The Clemson Student Organic Farm Project – Clemson University
Clemson, South Carolina
Clemson’s 15-acre student farm started in 2001 and was certified organic in 2005. Students and faculty work together to grow a variety of vegetables, culinary herbs, flowers and fruit. The farm hosts a CSA program and encourages the community to visit the farm for seasonal pick-your-own fruits and vegetables.
Beech Hill Farm is a 73-acre organic farm that is owned and operated by College of the Atlantic (COA) on Mount Desert Island in Maine. The farm, which COA bought in 1999, has fields of crops and three orchards of heirloom apples. Shuttles run from COA’s campus in Bar Harbor to the farm to ensure easy access for students, faculty and staff who want to get their hands in the soil. Students also conduct research and independent study projects on the farm. Produce from the farm goes to COA campus dining hall.
The Farm Center was created in the late 1970’s as a place for students and faculty to learn about sustainable farming and to provide a place for academic work like studying animal behavior and agriculture science. The farm has a CSA, of which Hampshire College Dining Services purchases 20 shares per year to use on campus. The farm also offers a Food, Farm and Sustainability Institute where students, faculty, staff and alumni can learn about food production and sustainable agriculture during the 6-week institute. This year’s institute runs from June 3-July 12th.
New Brunswick, NJ
Rutgers University boasts having the nation’s largest organic farm managed completely by students. The five-acre farm was founded in 1993 and provides locally grown, organic produce to CSA members and surplus produce to a nearby soup kitchen. Cook College farm also has paid summer internships for students who not only work the land, but also write the weekly newsletter, The Cover Crop.
Contact: 732-932-9711, ext. 256
Dilmun Hill is a student-run farm with a mission to provide students, faculty, and staff, as well as community members with opportunities to experience sustainable farming. The farm’s bounty is sold in Ho Plaza and in front of Mann Library June through October and supplies fresh veggies to the Cornell Dining and Manndible Cafe.
At 50-acres, the Dickinson College Farm is a certified organic living laboratory that gives students hand-on experience growing food for their community. Most of the harvest is split between the campus dining hall and Dickinson’s CSA program—which in this case stands for Campus Supported Agriculture. The rest goes to the town farmers’ market, local restaurants, and some is donated. In addition to dark leafy greens and bulbous root vegetables, the farm also manages a flock of sheep, grass-fed beef cattle, laying hens and broiler chickens.
Bonus: Jenn Halpin, the farm’s director, was a Farm Aid Farmer Hero!
Contact: firstname.lastname@example.org; (717) 245-1969
Common Ground’s three-acre farm is 100% student run and operated. In addition to row crops, the farm has a perennial fruit area with blueberries, strawberries, raspberries, blackberries, black currants, gooseberries, sour cherries, plums, peaches, and nectarines. The farm contributes fresh, organic vegetables to the Campus Kitchen Project—a hunger relief program that distributes meals to the community. Produce is also sold at a stand in front of the library, and distributed through a CSA. UVM has really jumped on board, offering courses like an Organic Farm Practicum and Organic Farm Planning.
Perhaps one of the newest college farms in the Northeast is the 50-acre farm at UMass Stockbridge, which launched this past April. This farm will act as a classroom, giving students a place to learn about agriculture while also digging in and participating in growing crops and raising livestock. UMass has other farms throughout the state of Massachusetts, but those are primarily for professional research—this farm is specifically for students and pairs with the new Sustainable Food and Farming major at the university, which offers classes like: organic weed control, community food systems, and sustainable soil and crop management.