What do you produce and where does food from the Farm and Gardens go?
Our field rotations include a diversity of food and cover crops. All food produced is donated to the Hitchcock Field & Fork Pantry, shared with volunteers, used for educational events, or becomes part of course work in harvest, post-harvest, processing, etc. At the Farm and Gardens, we grow a diverse selection of more than 40 seasonal vegetables, fruits, herbs and flowers such as lettuce, beans, kale, cucumbers, tomatoes, etc.
For a look at what is growing now, check out our Facebook and Instagram pages.
Internships offered at the Farm and Gardens provide students the opportunity to experience farm management on a day-to-day basis. Students may also participate as a volunteer. This is an excellent option for those who need volunteer hours and have an interest in gardening and farming. If you want to learn more, visit our Get Involved section.
I would like to bring a group to the Field & Fork Farm and Gardens for a tour, class, or other program. What do I do?
We are excited to share our program with you. In order to meet your needs, please contact Kelli Brew, and we will be in touch to discuss options and schedule your visit.
I would like to bring a group to the Alan and Cathy Hitchcock Field & Fork Pantry for a tour, class, or other program. What do I do?
We are excited to share our program with you. In order to meet your needs, please contact Danielle Guess, and we will be in touch to discuss options and schedule your visit.
