Rain and Tea

Hello all,

This week the Farm completed round 1 of fall planting. Kale, broccoli, cauliflower, cabbage, carrots, peas, favas, beets, garlic, and more are now out of the comfort of the greenhouse and into the world of wind, insects, and RAIN. Yesterday’s shower came just in time to give our new seeds and starts a wet welcome into the world.

Rainy days also means it is time to make tea. Join us on the Farm this Thursday for an Herbal Tea Making workshop led by Emily Hill. Did you know the Farm has an abundance of peppermint, lemon balm, lavender, stevia, and more herbs that make healthy-organic herbal teas? RSVP on our Facebook page to learn more about how to identify, dry, and brew.

This week is also our Compost Education Week at Frary Dining Hall. Not sure what you can and can not put in the bin? Stop by the Pomona College Organic Farm table in front of the dish carousel to talk to a farm representative about composting at Pomona- and ask any questions you might have about how compostable or non-compostable those leftover scraps on your plate are! Easy as a slice of vegan pie!

Peas and carrots,

Scott

A Harvest Moon – Welcoming Fall

Hi all,

For centuries farmers have scheduled their plantings with the cycles of the moon, and last night’s red harvest moon eclipse was the cosmic signal confirming the coming of Fall. Despite the still blazing Claremont heat the moon is a reminder that cooler days are on the horizon. This week the Farm starts our Fall plantings of kale, cabbage, broccoli, beets, and GARLIC. Join us this Friday at 4pm for a garlic planting workshop led by farm founder Geordie Schuurman. RSVP on the Facebook event linked below.

This Friday is also the second farm stand of the year on Walker Beach outside of Frary Dining Hall at 12:30pm as a part of the Know Tomorrow sustainability event. Come out and buy some delicious, organic, local produce, bread, and pesto!

Growing Garlic Workshop: https://www.facebook.com/events/1631391387150664/

Farm Stand: https://www.facebook.com/events/1168468649847468/

-Scott

Worms, eggplants, and new faces

Hi all!

As the first couple weeks of the semester have gone by it seems everyone is settling into their schedules, and we are happy to see many new and eager students making the Farm a part of their weekly routine. Everyday the Farm has been welcoming excited volunteers into its gates to feed the chickens, make compost, plant food and flowers, and explore the nooks and crannies of our food forest.

The first workshop of the semester is this week as well! Friday 9/25 at 4:00pm come and learn how worms can make highly fertile compost from our food scrap waste through the practice of Vermicomposting. We will be making a larger worm bin for the Farm as well as some “dorm-sized” worm bins to take home. We will be meeting on the East side of the Farm.

Additionally cooking workshops resume this Thursday at 4:30pm taught by the wonderful Emily Charlotte Hill. We will be making a variety of eggplant dips using ingredients from the Farm.

You can RSVP to the workshops below:

Vermicomposting Workshop: https://www.facebook.com/events/450043018531843/

Cooking Workshop: https://www.facebook.com/events/1001896146519054/

Summer Reflections and Fall Forward

Hello all!

Now that the craziness of the new school year has started to settle we can finally sit back and reflect on the past summer.

Firstly, this July marked the beginning of my position as 2015-16 farm manager. In an attempt to introduce myself in the least awkward way (third person? first person? whatever) I want to give you a little background as to who I am. This past year I graduated from UC Santa Cruz with a degree in Environmental Studies focusing in Agroecology. In my time at UCSC I interned on the 30-acre organic farm and 5-acre market garden at the Center for Agroecology and Sustainable Food Systems under the guidance of gardening guru Orin Martin. Additionally, I was a core member of a student garden cooperative where I had the opportunity to teach student-directed-seminars and workshops. You can find me on the farm wearing a way too dirty Oakland A’s baseball cap 99% of the time.

With that bit out of the way I want to mention some highlights of the past two months I have been here. Our summer produce box membership was a huge success and hopefully many of you reading this enjoyed your weekly boxes of fresh and interesting produce. Hundreds of pounds of tomatoes, eggplant, squash, sapotes, carrots, cucumbers, and even NECTARINES went to the bellies of Pomona faculty all summer long.

The past month also marks some of the largest events held on the farm yet. Over 500 visitors came to a BBQ hosted in collaboration with the orientation committee and we are proud to say for the first time every Pomona first year has been to the farm! We also hosted a Farm Orientation giving tours to almost 100 visitors. All of this outreach has paid off and the first Farm Club meeting saw an incredible 60+ excited future farmies.

Fall is coming sooner than we think, and despite the 100 degree days we are starting cool season starts in our greenhouse. Come October 1 we are going to attempt to plant out kale, cabbage, broccoli, beets, carrots, and peas, using the last of the summer heat to jumpstart them before the cool weather sweetens them up.

We also have a lot of exciting workshops coming up including cooking workshops every other Thursday led by our awesome farmie Emily Hill. Keep an eye on the Facebook page and our emails for workshop reminders. A little bit of what’s in store includes: Mushrooms, vermiculture, edible insects, winter pruning, tea making, and more.

Hope to see you Saturdays 10-12pm for volunteer workdays. Here’s to the new year!

-Scott

 

Resilience

We are saddened to report that last night our farm was struck with a streak of vandalism and property destruction. Crops and trees on both the East and West side were destroyed, our compost area flooded, our beehives knocked down, our tractor tampered with, and windows of our beloved Earth Dome broken. Campus security is in the process of investigating the case, and if you have any relevant information please forward it along to them.

However, it is times like these where the strength and beauty of our community stand out. The senseless acts of destruction brought upon our space do nothing to harm our community or farm, they only harm those who commit them. Our devoted students and community members passionately worked today to clean, repair, and rebuild, in an act of true devotion to the land and love for our farm. We encourage you to come out to our weekly volunteer hours, Saturdays 10-12pm, to help us continue to care for and love this 1.2 acres we have come to hold so dear. Our community, and our food forest, are resilient.