We have multiple spaces for growing (and learning about growing!) on our campus: the organic student-run farm on the south end of campus, the Lower School minifarm, the greenhouse, and a commercial farm run by an independent farmer. The organic farm is a verdant, one-acre student-run farm where students learn about food sovereignty by building an intact food shed through composting, planting, harvesting and seed saving for our kitchen. This farm offers students cutting-edge experiential education in local and artisanal food arts. We have a wood-fired pizza oven, as well as a 96-foot high tunnel for extending seasons and winter growing. The farm is run and managed by our Sustainable Agriculture Teacher and our student Farm Managers.
Students can be involved with the farm in many ways.
The Lower School mini farm is a place for younger students to learn about Three Sisters garden planting, the life cycle of plants, composting, and taking care of chickens. These lessons are introduced in the Lower School science curriculum and the mini farm allows for hands-on activities and an opportunity for students and teachers to expand on the lesson plan.
We also have a glass greenhouse right in the heart of campus that is used to produce food in the winter, house a collection of tropical edible plants, and to start seedlings for the other projects around campus.