As the chilling wind races around the fields, stirring up fallen leaves along the edges, rushing between our spindly apple trees, and bending the recently sprouted cover crops with ease it is clear that our third growing season is coming to a close.
Here are a few fast facts about The Farm that tell some of the story of how productive the 2013 Season has been and how many people are responsible for our bountiful harvest.
2013 Harvest: 12,416.5 pounds of over 35 different kinds of veggies – our biggest and most diverse harvest yet!
2013 Donations: These vegetables were donated to our partners: My Brother’s Keeper, the Easton Food Pantry, The Old Colony YMCA’s Family Life Center, and The Table at Father Bill’s & MainSpring.
2013 Volunteers: Over 500 hours contributed by over 250 individuals.
Classes Held at The Farm: Over 18 different classes, including creative writing, photography, mentoring through art, environmental science, religious studies, and first year experience classes used the farm as an outdoor learning space to help deepen certain lessons and provide context for others.
2013 Flower Sales: $2,100.00
As Thanksgiving approaches, we have so much to be thankful for, from the natural elements that create an environment that supports healthy and productive plants to our summer staff and year-round volunteers who join us to make the work of planting, feeding the soil with compost, weeding, harvesting, and finally, delivering our crops both easier and much more fun.
Looking back on this season, I see a different farm than the one we started in February of 2011. The same generous and hopeful spirit, originally found in Professor Paul Daponte’s vision for the farm – to grow organic and healthy food with and for our neighbors in need and raise awareness about food deserts – is thriving!
However, I think that it was in this third season that the dust started to settle and the work of The Farm began to thrive, not just on it’s 2 acre plot next to The David Ames Clock Farm/Facilities Management, but also in the classrooms and in the creation of new student groups like “Food Truth” across the street on the main campus. There are times, I must admit, when I hear people talking about The Farm, and Food Truth – a student organization that works to promote Real Food on campus – who I have not yet had the pleasure of getting to know. It is exciting to see The Farm becoming more integrated into the campus culture!
Still housed under the Mission Division and now under the guidance of Father Jim Lies, The Farm is truly a place of community where new volunteers are now welcomed not just by me and Zuri, but by students who have been working at The Farm for almost their entire Stonehill career!
Despite the freezing temperatures and frost filled mornings, the work of the farm is far from complete. We are experimenting with growing some mustard greens, spinach and a few lettuce varieties in our hoop house. Following the lead of some friends at Langwater Farm, we flipped a few of our seedling tables over, filled them with a rich mix of compost and soil and planted our the seedlings.
We also find that we have time to clean the shed, the hoop house, and clean up the tines on our amazing rototiller that does such important work for us all season long.
The other place to pour our energy is into helping our community learn how to compost!
Members of the Food Politics LC will join me and our TA, Breanne, to help point out what to compost – fruit, veggie, sandwich and salad scraps – and what not to compost – plastic utensils, paper boats, cereal cups as with our new campaign: “You Know How To Compost, Right!?”
Sometimes we find items in the compost pile that simply don’t belong! Help us to keep our operation clean, productive and functional so that we can grow more nutritious crops in the years to come.
Course projects are also involving the farm and our mission. For example, a group in the Climate Change Learning Community is putting a proposal together to suggest that an herb spiral garden be constructed on the main campus. If installed it will serve as a way for students to have access to fresh, flavorful herbs for meals they prepare and allow more students to learn more about the work of The Farm.
Longer nights and shorter days also provide time to meet with our partners to learn which crops to grow next year and strategize about ways to involve more classes and volunteers with the work of the farm in Season 2014!