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Local Food

Squash and arugula pizzas

Squash and arugula pizzas (vegetarian, opt. gluten-free, opt. vegan) by Sean Kinlin These can be easily made with whatever crust you want to use, but the below recipe makes a nice wheat crust. However, you can also make or buy a gluten-free crust – just follow the directions on the package. Prep times: Note that, except for the squash, most of the prep times overlap with cooking or dough rising times. The total
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bowl of colcannon

Colcannon: traditional Irish fare

Colcannon (gluten-free, contains dairy, optional meat) by Reeve Gutsell This traditional Irish potato dish is often made with either cabbage or kale. For meat eaters, it goes very well in combination with sausages, bacon, or corned beef.  The Hampshire College Farm sells both farm-raised sausages and bacon at the Hampstore if you are interested in keeping your meal local. As a side note, this dish is often associated
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plate of sweet potato fries

Southwestern sweet potato fries

Southwestern sweet potato fries (vegan, gluten-free) by Reeve Gutsell This recipe is super-easy to modify in whatever way you would like; it is itself a modification of this recipe by Mark Bittman. I have taken some of the suggestions proposed in the comments, added some spices to give it a southwestern flavor – and viola! This recipe is super-easy, very healthy, and delicious! Also much cheaper than buying swe
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jar of kimchi

Kimchi

  Kimchi (gluten-free, opt. vegan) by Reeve Gutsell This classic Korean staple is a fermented dish made of any of a variety of vegetables, but often including cabbage as the main ingredient, along with Korean hot pepper, ginger, garlic, and daikon radishes. (Kimchi also often includes fish sauce or shrimp paste, but this can be left out for vegetarians.) Fermentation is an ancient food preservation method that g
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large bucket of cauliflower

Cauliflower curry with ginger and turmeric

The Hampshire College Farm has an abundance of cauliflower – AND the ginger and turmeric are ready! Check out this great cauliflower curry recipe by Sarah Steely that uses all three – plus carrots and whatever other veggies you would like. Red lentil and cauliflower curry (vegan, gluten-free, contains coconut) by Sarah Steely Prep time: 15 minutes Cook time: 45-60 minutes Serves 4-6 Note: This recipe goes
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closeup of kohlrabi with greens

It’s a baseball! It’s a spaceship! It’s KOHLRABI!!

Kohlrabi  – it’s one of those weird vegetables that people often find baffling. Its peculiar, Sputnik-like appearance, plus its generally unfamiliar name, often leave shareholders hesitant to give it a try. That’s a shame, because, despite its weird appearance, kohlrabi is pleasant, mild, and crunchy – much like a stem of broccoli (to which it is related) or a little like jicama. Before you do
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baby ginger root

Homemade ginger ale and sugared ginger

Ginger is one of our favorite products here at the Hampshire College Farm. The baby ginger that we grow is much crisper, fresher, and tastier than what you can find in the grocery store, which is often in its second year. In addition to being really tasty, ginger has many medicinal qualities: it is a great anti-inflammatory and digestive aid and helps fight the common cold. There are tons of things you can do with gi
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buckets of collard and chard

New this semester – cooking tips, recipes, and what to do with your CSA share!

Are you a new student CSA member? Don’t know a chef’s knife from a paring knife? Can’t tell the difference between collards and chard? Never fear, the Food, Farm, and Sustainability Blog is here for you!   This semester, we will posting weekly recipes, cooking skills, and announcements of classes or other events to help you learn how to cook (or become a better cook than you already are), how t
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4 people in a field holding garlic bunches and a sign that says

First harvests coming in

All of our hard work is starting to pay off, with the first harvests coming in! This year we are doing some experimental cucumber and melon trials for Johnny’s Seeds, so we’ve been taste testing ripe cucumbers like there’s no tomorrow. Peppers are starting to ripen, and tomatoes won’t be too far behind. And, of course, there are plenty of flowers and herbs for veggie CSA members in the pick yo
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baby turmeric roots

Ginger turmeric applesauce recipe

  What says “fall” in New England more than wandering through an apple orchard, picking an array of delicious apples, and taking them home to make homemade applesauce? But who says you have to stick to that same old standard recipe year after year? Check out this great applesauce variation, courtesy of Associate IT Director Sarah Ryder, using baby ginger and turmeric from the Hampshire College Farm.
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pumpkin with cartoon bird painted on it

Farm Fall Festival!!

Come celebrate local, sustainable food and farming at the Fall Farm Festival during Alumni and Friends weekend on Saturday, Oct 20th, 12-4 pm! Join us for music, food, games, pumpkin painting, face painting, farm animals, a farmer’s market, popcorn, cider, and apple cider doughnuts! This year’s bands, featuring Hampshire staff, alumni, and students, will be: 12:00 – 2:00 pm – The Monday Projec
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2 butternut squash pies with whipped cream

Amazing butternut squash pie recipe from Jason Dragon

  Harvest time is here!! We are in full gear here at the farm, sending all kinds of delicious food to our CSA members and the dining hall. I recently put out a call for recipes utilizing our farm products, and here is an amazing one from Assistant Director for Vegetables Jason Dragon. We made two for our LLC dinner last night (12 people) , and they were a big hit. (Sorry, the photo doesn’t quite do them ju
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laughing farmers covered in mud

Welcome to fall ’18!

Dear students, faculty, and staff, Welcome (back) to Hampshire College!! We hope you had a lovely summer and are settling into the rhythm of the new semester. Lots of things have been going on here at the farm. We have a new litter of piglets and two new barn kittens (Bert and Ernie) who are getting bigger every day. Our staff and student crews have been (and will continue to be) working hard to plant, grow, hoe, and
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farm crew with dog sitting on tractor

Farming’s Future: Welcome to the New Summer Farm Crew!!

Another busy season is underway here at the Hampshire College Farm. This summer we have a terrific group of hardworking interns helping with everything from raising chickens to pounding tomato stakes. One hot afternoon, while cooling off over some ice-cold drinks and popsicles, we asked them about their experiences so far and their future plans. Blue DuRard Keller, a Hampshire College student, says that he has romant
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group of students cheering sweet pototo harvest

Support Hampshire College and the Farm – Donate by June 30th for a 1:1 Match

We hope you love Hampshire College – and the Hampshire College Farm – as much as we do. All the great work that gets done here, from a student-run heritage pig breeding program to delivering fresh, sustainably-grown Hampshire College Farm produce directly the campus dining hall, can only be done with your support. Together, let’s raise $150,000 between now and June 30th to support these great initiatives
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Students learning about tractors

What’s happening at the farm?

There are so many things happening at the farm right now, it’s hard to keep track! First, we want to welcome our new summer student crew. These terrific students work hard all summer long planting, weeding, watering, and harvesting to bring the Hampshire College community its fresh vegetables, herbs, and flowers for the dining hall and the Hampshire College CSA. They also help tend the animals – including
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Farmer waving from tractor

Faces Behind Your Food Presents: Farmer Jason Dragon

Welcome to the third of our Faces Behind Your Food interviews, this time with Jason Dragon, Assistant Director for Vegetables and Student Outreach. We hope this series has helped you learn more about the folks behind your food here at Hampshire College. Hopefully we will be able to continue this series next semester. In the meantime, thanks for watching!
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4 people in commercial kitchen

Faces Behind Your Food Presents: The Kern Kafe

Welcome to the second in a series of Faces Behind Your Food interviews with the folks here on campus who are involved in moving your food from farm to fork. This interview is with some of the hardworking staff at the Kern Kafe, including Eli Horowitz (Bakery Manager), Tori Bonazoli (Baker), Sheena Pee (Catering and Baking Assistant) and Elise Khanijao (Kern Kafe Manager). The bakery makes an assortment of delicious p
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Chef showing plated food to 3 students

What do you know about the faces behind our food?

Dear Hampshire Community, How well do you know the faces behind your food – meaning the staff involved in the Hampshire College food system? Have you ever chatted with Jamil? Toured the farm with Nancy? Bought bulk from Mixed Nuts? Please take a brief survey and let us know! https://hampshire.co1.qualtrics.com/…/fo…/SV_br9Q4IXTlmuLurX Thanks!  
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farmer on tractor next to student with hoe

Hampshire College Farm Summer Internship

Hampshire College Farm Summer Internship Starting date: May 21, 2018 Ending date: September 3, 2018 Pay rate: $11/hour The Hampshire College Farm Summer Internship Program provides a hands-on working and learning experience designed for college students interested in sustainable agriculture. Interns will work alongside farm staff to carry out daily operations of the farm’s diverse pastured livestock and organic veget
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