A beautiful fall week on the farm—how bout that nice 70F and sunny weather we’ve had! This week, the team began
harvesting celeriac and parsnips. We had lots of takers for parsnips at the farmer’s market— we’re excited that people
are excited about them! With our outdoor field work starting to slow down, we’ve been continuing to work on some farm
maintenance projects including brush work, irrigation system repairs, and taking down our tomato trellising. We are
sad to see the last of summer go with our outdoor tomato fields, but are very much looking forward to cauliflower,
collard greens, and root veggies now ready for harvesting. Hope you all are having a good week and enjoying the fall
veggies!
Claire
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Farm Happenings for October 27, 2020
About the farm
The Dickinson College Farm is an eighty-acre, USDA-certified organic farm and a living laboratory where students can gain distinctive, hands-on learning experiences. Student employees, graduate apprentices and volunteers are involved in all aspects of food production and research. The farm serves as a venue for the Dickinson community and its neighbors to experience a holistic approach to land stewardship rooted in management practices that work to sustain the natural environment.
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