Crickets, Mealworms, Black Ties, and Boots

Hello all!

The all too short Fall break is already coming to an end, but luckily the Farm has a week of workshops and celebration to welcome you back!

This weeks’ workshops focus on the practice of Entomophagy! For those not well versed in Greek, Entomophagy refers to the consumption of insects. Now before your preconceptions of food kick in, there are many reasons to add our six-legged friends to your diet. In fact over 2 billion people eat insects as a large part of their diets, and the U.N. recommends increasing our insect consumption as a way to mitigate climate change and feed the world. Whether you are looking for a leaner protein, want a more sustainable meat, or simply love the taste, there are plenty of reasons to grub the grub.

In hopes of creating an entomophagous scene here in Claremont, the Farm will be hosting two workshops this week to get you started:

In less insectary news, this Saturday 3-6pm is Fall Festival on the Farm. This is the Farm’s biggest event of the year and there will be food, live music, DJs, a farm prom themed photo booth, games, and more! This year’s theme is “Farm Formal.” Come out in your best combination of farm and fancy. Some ideas include: overalls and blazers, bow-ties and flannels, ball gowns and cowboy boots. The possibilities are really endless! Families, friends, and dogs are encouraged to attend. You can RSVP on our Facebook event here.

Peas and carrots,



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,


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:

Farm Stand:


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:

Cooking Workshop:

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!




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.

Peace in Plants


A mid-summer missive! The plants are loving this sunshine and stretch greedily outwards, devouring paths in their wake. We’ve had hundreds of cantaloupe, cucumber and butternut flowers bloom, and with all the optimism of a plant some have even set and begun their bulbous growth (but not all will manifest, so it goes). The evenings at the farm are particularly lovely, what with the sun slowly setting late, the trees radiating back all the sunshine of the day, and the leaves rustling and settling into night. It is difficult not to have peace of mind immersed in such constancy of being, in such faithful harmony. The farm has recently enveloped into its fold a lovely light by the name of Sister Dhammadinna. She is a buddhist nun who is drawn to all of this rustling and greets it with a wonderful, crinkly smile. We have been scheming, and are happy to announce a new phase in the farm’s offerings:

Sevensteps-walk & Meditation Practice: Sundays 7-8pm on the West Side of the Farm
Led by Sister Dhammadinna and starting this Sunday, June 14. These sessions are free and open to any and all. You don’t have to have experience in meditation to join. There is nothing like silence and peace to celebrate a warm summer evening. I am excited about this new articulated link between natural spaces and mental/spiritual health, and hope to see you there this weekend. Incidentally, we are still running Sagehen Café specials (Friday) and volunteer hours (Saturday 10-12).


The Farm

Summer Life and Times

Hello all!

Happy happy summer. May the long days bring you extra time of leisure, may the sun’s brighter shine bring you extra moments of warmth. Here at the farm, the plants are busily humming away, the hummingbirds are busy flitting here and there and the fleets of squirrels hiding out in the wash are no doubt scheming their invasion. This summer we’ll be hosting the Summer Recreation program for kids of PO Staff and Faculty, teaching a farm class for PAYS, and hosting the students of the Palomares Spiritual Empowerment Program. We’ll also echo last year’s transition in power in June (it appears my reign is coming to an end), but more on that later. In summer things tend to speed up and slow down at the same time, and our offerings to you remain a serene space to soak it all in and a few peaches. Come on by and visit! These emails will become sparse over the summer, but know that you are welcome at the farm, and that we will still be having farm specials at the Sagehen Café and volunteer hours on saturdays from 10-12pm, with produce as payment and appreciation.
That is all, friends! See you on the other side of lazy branches.

The Farm

A Bittersweet Parting

Hello all,

We have reached the end of the school year, much to our collective— or maybe just my– dismay. On Sunday students who have sweat through four (or more) years will happily prance across a stage in the due ceremony of Graduation. You are like ripe pomegranates dropped willingly from their stem, swollen with memories and bursting with wisdom, sweet and ready to bless the world with promise. But remember, friends! Diplomas are just sheets of paper. They are mere pebbles compared to the monuments of friendship and the mountains of love. Keep those close, instead. So to all of you who are graduating, best of luck, and remember that Sunday is just another day in the grand scheme of things.

The farm would like to bid farewell to five beloved seniors who have left their mark on these twisting paths: Mr. Jon, the chicken man, Dakota, bug woman, Lucas, the sasser, Alana, tomato-picker, and Nissa, lady of puppets (these are honorable titles, to be sure, as they are bestowed with utmost affection). We will miss their lively spirits and they will be kept in memory along with all the other ghosts embedded in these trees, to be welcomed warmly back, if in one year or twenty. To those who remain: rejoice! Summer is here and with it the sunny abundance of eggplant and tomatoes, the sweet crunch of cucumbers, the soft buttery texture of baked summer squash. We will be waiting for you under peach-laden branches and fig-growing twigs, where the sun isn’t quite so harsh and the air isn’t quite so dry.

To this end, friends, this week there will be nothing. No workshops, no volunteer hours. We will be making space for the sweet and hollow ringing of goodbyes. If it all seems like too much, please come on down and find solace in a juicy peach and a companion in the beady eyes of a squirrel. For they, and we, endure.

The Farm