This morning we awoke to a thin blanket of snow, but the vibrant green blades of grass poking through prevailed and now this afternoon the sun is shining brightly on the rolling green fields of Hampshire’s campus. We are recovering from a very long winter, but even on the dreariest days there has always been a bit of green growing at the Hampshire College Farm. With the guidance of Hampshire’s CSA Manager Nancy Hanson, student workers have been growing salad greens, turnips, chard, spinach, arugula and more in an unheated greenhouse on campus. The plastic covered structure traps heat from the sun and provides the perfect growing environment without the need for additional heating sources like propane. The Growing Farmers student group also tends to a neighboring experimental greenhouse where they have grown radishes and even early blooming tulips this winter.
So how can you get your hands on some of Hampshire’s very own farm fresh produce? Every Wednesday, student farm workers gather in the greenhouse to harvest, wash, spin, and bag the fresh winter greens. The harvested items are sent to the “Marketplace” which is a stand-up cooler at the Bridge between the Robert Crown Center and the Library. Students, faculty, staff, and visitors can purchase items from the case at the Cafe register and all of the proceeds directly support the Hampshire College Farm. The Marketplace cooler is also stocked with eggs from Hampshire’s own flock of chickens as well as delicious maple syrup tapped from campus trees.
Stop by and stock up for a week of healthy eating!
The Bridge Cafe is open from Monday-Friday: 8:30-10:30 a.m. and 11:00 a.m.-11:00 p.m. Saturday and Sunday 3:00-11:00 p.m.
Today the cooler was stocked full with freshly picked arugula, spinach, salad mix, baby chard, and french radishes. Winter storage crops such as celeriac and rutabaga from the Hampshire Farm are also available at the Marketplace.
Student worker Walter Poulson stocks the morning’s harvest.
