Community Community Partners Our Vision Summer 2020 The Farm at Stonehill Volunteer

Finding My Way in Nature’s Chain: Carrying The Farm’s Nourishment Into My Post-Grad Life

Guest post by Celia Dolan, Class of 2019

Inch by inch, row by row

Gonna make this garden grow

I hear the opening lyrics to The Garden song as I head out for work.  On my way, I pass by The Farm at Stonehill and am reminded of the tremendous growth abundant in those fields.  In my first year at Stonehill, I volunteered at The Farm essentially on a whim and it transformed what I studied, what my career goals are, and who I am.  I grew a thirst for knowledge about sustainable agriculture and food justice.  I grew an interest in learning about how my food choices and consumerism impact other people and the environment.  I grew new friendships and mentorships.  The Farm allowed me to grow the garden of my life, especially this year.

Three students stand in the field with trays and plants for first time volunteer hours
Brett Smith (’19), me, and Marissa Beachell (’19)
at one of my first volunteer hours.

In an effort to avoid bringing up the oft-discussed challenging circumstances of 2020, which we all recognize and understand, I will simply say that this season at The Farm was different.  The crew was small, but beautiful.  The crops planted were fewer, but abundant and delicious.  This summer was the end of the familiar and the start of adapting, embarking on a new journey, finding a new strategy for survival.  Such a sentiment felt especially real to me as I acknowledged that my time at The Farm was winding down and I’d have to seek out new ventures.

Man is made of dreams and bones
Feel the need to grow my own
‘Cause the time is close at hand

That seeking led me to my current position as direct service associate at My Brother’s Keeper (MBK).  Truly, I have The Farm to thank for this opportunity; had I not gone to MBK to deliver Farm produce and talked with their manager of the food assistance program, I wouldn’t have known about the opening.  I have the privilege of serving others each day and bringing food to those in the surrounding community – an effort to mitigate food insecurity similar to my work at The Farm.

Five people stand, arms around each other, in front of the Mobile Market van parked in a lot
Farm Director Bridget Lawrence-Meigs, Tim Watts, me, Cassie Pavain (’21), and Natalie McDonough (’20)
standing in front of our Mobile Market van during a market at 63 Main Street in Brockton.


The growth that I experienced at The Farm, first as a student, then as the assistant farm manager, continues today despite not being at The Farm on a regular basis.  Now, I work each day at MBK, but constantly feel my roots deeply planted down the street at The Farm.  Thanks to the amazing power of The Farm to feed my soul and my curiosities and passions, I have taken what I learned in the fields and classroom into my everyday life.  I continue to grow relationships and connections to The Farm in my new position.  Just last week, I spoke with Dennis, a volunteer at MBK, who was in the warehouse when Bridget stopped by with a donation of produce.  He chatted with me after, asking how long The Farm had been at Stonehill and how I got involved there.  He is a Stonehill alum, but never knew Stonehill’s farm existed and was moved by the mission and impact it had on me.  Another volunteer and alum, Bob, has exchanged gardening tips and sourdough baking methods with me on a regular basis.

A man and woman carry boxes of freshly harvested produce from the Farm through a parking lot to donate to MBK
Bob Grenier (’86) and me at MBK receiving freshly harvested and donated produce from The Farm.

A student volunteer from Bridgewater State University has had deep conversations with me about food justice, nutrition, the industrial food system on a regular basis.  She is full of excitement and enthusiasm that reminds me of the magical ways that food connects all people and all things.  One coworker of mine was previously involved in the restaurant business and loves talking about cooking, heirloom varieties, and various foodie topics that have exposed me to entirely new ways of seeing food.  Clearly, the growth and nourishment that started for me at The Farm continues to shape my life.

 Find my way in Nature’s chain
Tune my body and my brain
To the music from the land

The Farm’s music is like a background melody for me as I load vans with food for deliveries.  And as I encourage our volunteers to compost spoiled food while making food boxes, rather than throw it in the trash.  And as I learn about people’s traditional foods, like cachupa and cus-cus from Cape Verde.  And when I spy urban beekeepers perched on the roof of a house near where we deliver.

An urban beekeeper spotted on a rooftop in Brockton with boxes of bees during a food delivery
Urban beekeeper spotted on a rooftop in Brockton during one of my food deliveries.

I miss The Farm dearly, but it is never truly gone from me, nor I from it.  It is a part of me, and a part that I carry unwaveringly.  Just as I, hopefully, will always be part of The Farm.


“I want to love the land before I’m gone

And can only hope it will remember me fondly

My worn paths and retraced steps and froglet offerings

My songs whistled, hummed, and sung”

-Excerpt from a poem I wrote in August


Thank you, 2020 crew, for a wonderful, beautiful, roller coaster ride of a season!  I wish you all the best and pray that The Farm will continue to shower blessings on you and everyone who steps foot on that beautiful ground.

Four students rest on a small wooden porch among yellow buckets of a varied harvested produce from the Farm
Owen de Graaf (’21), Bridget Lawrence-Meigs, Olivia Reed (’21), Joe Weber (’22), the 2020 crew,
basking in a beautiful harvest at The Farm.


Community Community Partners Spring 2019 summer 2019 The Farm at Stonehill

A Summer Farmer’s Experience – Alex Smoolca

The Farm's summer crew, consisting of five women and a man all standing together by the hoophouse with veggies in hand
Our summer crew: Assistant Farm Manager Celia Dolan, Louisa Rossel, Alex Smoolca, Olivia Reed, Natalie McDonough and Cassie Pavain.

Hello readers, my name is Alex Smoolca and I am a senior at Stonehill College studying psychology with a sociology minor. I spent this past summer working at The Farm at Stonehill. Upon getting hired I had good expectations for the job because one of my best friends, Natalie, has been working there for years and she always gives the farm high praise. My first couple of weeks I worked with Bridget (my boss the farm manager and now director) and Celia (the assistant farm manager). We spent the first few weeks seeding, planting, and laying down irrigation. I enjoyed my first few weeks.

Little lettuce seedlings growing along in trays in the greenhouse
Little lettuce seedlings growing along in the greenhouse!

Bonding with Celia over hard rock and metal music because, at least to me, Celia (at the time) did not seem like the type of girl who would like that type of music. She is just such a sweet, gentle, kind, and caring soul. She knows a lot about a lot, especially when it comes to farming and the environment, and she’s a lot of fun to work with. She’s very easygoing and one of the hardest workers I’ve met my age. After those couple of weeks, I met my other coworkers Natalie (who I already knew), Cassie, Liv, and Louisa. We worked hard all summer growing, nurturing and harvesting a variety of plants/vegetables: lettuce, cucumbers, squash, zucchini, peas, green beans, a variety of flowers, and more.

Nine small buckets of sweet strawberries from the hoop house and permaculture garden gathered in a yellow bucket
Beautiful and sweet strawberries from the hoop house and permaculture garden!
One of the 3 varieties of open pollinated heirloom corn grown at the farm this year, Glass Gem (from Fruition Seeds), a variety of many reds and yellows
One of the 3 varieties of open pollinated heirloom corn we grew at the farm this year – this one is called Glass Gem and is from Fruition Seeds.
A collection of red, yellow, orange, and pink blooms from the field as summer leans towards fall
Beautiful blooms from the field as summer leans towards fall.

I’m not going to lie being an employee at the farm is hard work. There’s a lot of squatting up and down, digging through dirt, and other physically exhausting activities. Not only that we had to worry about the power of the sun. I would come home some days drenched in sweat and caked in dirt just feeling gross.

Two people sit in the dirt fields to plant delicate squash on a sunny day
Natt and Celia taking care to plant the delicate squash.

However, it was more than worth it. The farm has probably been the most positive work environment I’ve been a part of. My coworkers and boss are always supportive, thoughtful, generous, and relaxed. Some days I would come into work exhausted because of my shenanigans the night before and my coworkers would always help pick me up and brought the best out of me even when I didn’t think I had it in me. Plus, on rough days, Bridget would buy us coffee or let us take breaks when she knew we were struggling. My coworkers, boss, and I had such great banter as well. I’ll never forget the amount of wacky conversations and just weirdness that we all displayed on the farm (especially after losing our minds weeding the watermelons and harvesting potatoes for weeks). Throughout the summer all of us got pretty close and honestly it feels weird to call them coworkers or my boss, not to sound too cheesy, but to an extent I consider us a family.

Five women stand joyously in the dirt fields, arms in the air, as they plant winter squash
Louisa, Elaina, Cassie, Natalie and Celia love planting winter squash!

So, the question remains what did we do with all of our crops? Well the whole point of the farm surrounds the idea of food justice. In the neighboring small city of Brockton there is a serious lack of access to organic/healthy food. Brockton is a they say a food desert. So, to help make this situation better we donate most of our produce to organizations like My Brother’s Keeper, Easton Food Pantry, The Evelyn House, and others that deliver and serve fresh food to those in Brockton who desperately need it. The rest of our produce goes to our mobile markets on Wednesdays. During these days we take our harvest to two separate locations in Brockton and hold a market. The residents of the surrounding area get vouchers to purchase food, so they do not have to use their own money.

Four people sit in the bed of a pickup truck next to five yellow buckets of various veggies, ready to deliver to the Easton Food Pantry
Smoolca, Beth Cronin, Celia and Natt prep a delivery to the Easton Food Pantry in August.
Five people stand, arms around each other, in front of the Mobile Market van parked in a lot
Some of the folks who help make the markets great!
A colorful blackboard menu in front of a market table advertises Farm Fresh veggies for sale, from cucumbers to kale, parsley to cilantro, and more
A nice blend of summer and fall veggies at a market in early September.

The markets can be a lot of fun, but very hectic at times. We can run out of favorite vegetables (like watermelons and corn) and if customers do not get in line early enough the vegetables that they were hoping to buy may be gone by the time it’s their turn in line. Sometimes the customers get impatient if they are waiting in line for a long time, think they are paying too much for their vegetables, or a translator is helping another customer so they have to wait. It’s also a struggle because many residents of Brockton are from other parts of the world and English is a second language so we have to rely on our good friends from the Brockton Neighborhood Health Center to help boost communication. At first, their impatience bothered me, but then I thought about it from their perspective. These people deal with a constant struggle to take care of themselves and their families due to a number of stresses that might include some level of poverty. Every day could be a fight to survive due to lack of food security, and if they can’t seize opportunities like the market to the fullest extent it may be difficult or even impossible to find organic, local, nutritious, seasonal produce that week. However, overall, I’d say the market is very successful and helps every customer that comes to our tent.

The summer Farm crew of six enjoy some delicious vegetarian dishes at the end of season farm potluck, sitting at a wooden picnic table underneath the shade of the trees
Our summer crew enjoy some delicious vegetarian dishes at the end of season farm potluck.

I am grateful that I had this opportunity to work at the farm. I’ve made some great friends and learned a lot. I am sad summer has come to an end and my last year in college has started. However, Bridget has rehired me to work on the farm during the year so I will continue to be working throughout the school year. Not going to lie it’s going to be tough to balance applying to grad school, playing rugby, doing schoolwork, and working a job on top of that. However, I think that my job at the farm will help me get into a good routine and a nice way to take a break from the stressors in my life. I’m excited to see what else I’m going to learn and experience in my coming months on the farm.



Community Community Partners Greenhouse Guest Post Our Vision The Farm at Stonehill Winter 2014

Winter Research: From the Lab to the Field

From the Lab to The Field: Cold-Tolerance Gene Research at the Farm

Guest post by, Danielle Garceau, Class of 2015

photo of Cold-hardy crops ready for winter in the hoop house
Cold-hardy crops ready for winter in the hoop house.

Even during the quieter, less hectic winter months, there is still a surprising amount of activity at the farm. From Mesclun mix and other cold weather crops like Spinach growing along in the hoop house, to students learning in their outdoor classroom, the farm is still a happening place.

But what else might be going on? Yes, research! As the temperature begins to drop the farm is the ideal location for an ongoing study that I am conducting with Professor Irvin Pan of the Biology Department with the support of the Farm. Through this research, we are hoping to determine the underlying genetic basis for cold-tolerance in crop species known to be cold-hardy.

Funded by the American Society of Plant Biologists (ASPB) Summer Undergraduate Research Fellowship and the Stonehill Undergraduate Research Experience (SURE) Program, this project is a continuation of research conducted this past growing season that will shift from the lab to the farm this winter. We are collecting and analyzing field data to better understand how certain tasty plant species can survive in outdoor winter weather environments.

Over this past summer, our group identified the cold tolerance genes Inducer of CBF Expression 1 (ICE1), C-Repeat Binding Factor 3 (CBF3), and Eskimo 1 (ESK1) in known cold-hardy crops such as Broccoli, Bok-Choi, and Kale alongside the model plant species Arabidopsis thaliana. We conducted an experiment to compare the expression of the cold-tolerance gene CBF3 in plants incubated at warm and cold temperatures.

This figure represents the changes in CBF3 levels over a 2 hour time period. Red arrows indicate CBF3 levels before the cold exposure and blue arrows indicate CBF3 levels after the cold exposure with numbers below the bands representing expression level as compared to before the cold exposure.
Cold Exposure Experiment: Gel Electrophoresis:   This figure represents the changes in CBF3 levels over a 2 hour time period. Red arrows indicate CBF3 levels before the cold exposure and blue arrows indicate CBF3 levels after the cold exposure with numbers below the bands representing expression level as compared to before the cold exposure.

The picture above is one of many gel electrophoreses ran on the DNA (in this case, cDNA or complementary DNA that is made from mRNA or messenger RNA) of these crop species. The bands above are the actual DNA of a specific gene that we are studying. The brighter the band, the more DNA there is in the plant tissue, meaning the plant is turning on this specific gene. As you can see from this gel picture after a 2 hour long exposure to cold temperatures, the expression level of the cold-tolerance gene CBF3 underwent as much as a 15 fold increase! We think that this may be one reason why plants like Broccoli, Kale, and Bok-Choi don’t mind colder temperatures.

photo of Greenhouse Cold Exposure Experiment in the Greenhouse at Shield Science Center.
Greenhouse Cold Exposure Experiment in the Greenhouse at Shield Science Center.

Through conducting further cold exposure experiments this winter at the greenhouse we hope to confirm these results on a larger scale and over a longer time period of one month while also recording the temperatures that the plants experience every hour using a temperature data logger.

photo of The new cold frame at The Farm.
The new cold frame at The Farm.

In addition to our work in the heated greenhouse this winter, we hope to also grow our cold-hardy plants in the newly built cold frame. Using the cold frame will allow us to gather data in a setting in which not only farmers but home gardeners could grow crops during the colder months of the year. This cold frame will also prove to be a useful learning tool in sustainable agriculture practices to students that use the farm as an outdoor classroom and engage in classes like Sustainable Agriculture – taught by Farm Manager Meigs.

In conducting this research at the farm we hope to ultimately extend the farm’s growing season further into the winter through the selection of crops most suited to colder temperatures. Through extending the farm’s growing season we also hope to enable the farm to provide fresh produce to community partners well into the winter season.

Community Community Partners Summer 2013 Summer Cultivation 2013 Summer Harvest 2013 Summer Volunteers 2013 The Farm at Stonehill Volunteer

Long (mostly) Sunny Days Yield Bountiful Fields

The fields are producing veggies and flowers galore for us this summer. We’ve already harvested and donated over 800 pounds of our organic veggies – mostly lettuce, greens like kale, collards, and chard, onions, zucchini, and summer squash.  Our yields are higher than last year, due to careful cultivation and applications of rich compost, and we expect them to really explode now that the heavier crops like cucumbers and summer squash as starting to appear.

Beth of My Brother's Keeper picks up summer squash and kale on June 27th for their clients in Brockton.
Beth Sheehan of My Brother’s Keeper picks up summer squash and kale on June 27th for their clients in Brockton.

The veggies are all finding homes with our partners: The Easton Food Pantry, My Brother’s Keeper, The Family Life Center of the Old Colony YMCA, and The Table at Father Bill’s & MainSpring.


So far, the rain has not impacted our production in a negative way, but we are keeping an eye out for any sign of Early Blight on our tomatoes or Downy Mildew in the squash.

Raised Beds help to keep the tomatoes and eggplants dry - reducing the possible spread of diseases like Early Blight.
Raised Beds help to keep the tomatoes and eggplants dry – reducing the possible spread of diseases like Early Blight.

Raised beds are helping to keep any flooding in fields from damaging the plants.

Squash, Pepper and Zucchini Plants - healthy and starting to produce fruits and flowers.
Squash, Pepper and Zucchini Plants – healthy and starting to produce fruits and flowers.

When the sun does shine, honeybees return to the fields and love the clover that grows around the shed and greenhouse. This is MOSTLY a good thing, except for bare or flip flop clad feet of unaware farmers – namely, Farmer Manager Meigs. I managed to get 2 stings this past week, one on my right pinkie toe and the other, a few days later on the arch of my left foot. Here is what I learned:

1. Remove the stinger ASAP.

2. If you work on a farm, grab an onion, break it open and rub it on the effected area!

I was much better at these steps the second time around!

(I suppose I could also wear close-toed shoes… but that’s a bit extreme, don’t you think?)

Honeybee hard at work - beware barefooted farmers!
Honeybee hard at work – beware barefooted farmers!


We are happy to bear witness to the changing colors of the fields – from greens to golds in the rows of summer squash, and a wide array colors in our flower beds.

Early bouquets arranged for a celebration for Father Mark Creagan in Boston in early June.
Early bouquets arranged for a celebration for Father Mark Cregan in Boston in early June.

There is something magical about the way that seemingly overnight the yellow flowers appear on the squash, cucumber and tomato plants and white and purple flowers bloom on the eggplant and potato plants.

Summer Squash ready for the picking on June 28th.
Summer Squash ready for the picking on June 28th.

The nutrients and moisture in the soil and the energy from the sun provide most of the fuel for the bounty appearing in the fields, but some of the credit also goes to my 3 hard working summer farmers, Devin, Jake, and Alphonse, and to the volunteers.

Jake and Alphonse - on the hunt for Colorado Potato Beetles.
Jake and Alphonse – on the hunt for Colorado Potato Beetles in one of the rows of eggplant.
"Harvested" Colorado Potato Beetles - before they were disposed of.
“Harvested” Colorado Potato Beetles – before they were disposed of.

On Friday afternoons, a number of students working in Admission and some of our college staff  appear on the scene to help us tackle larger projects like hilling the potatoes.

Volunteers hill 5 rows of potatoes with us on Friday afternoon.
Volunteers hill 5 rows of potatoes with us on Friday afternoon.


Abbey, Christina, Tom, and Anthony pause for a quick smile before going back to work.
Abbey, Christina, Tom, and Anthony pause for a quick smile before going back to work.


Our youngest volunteer this season, Liam, plays in the compost while mom, Kim Wheeler, works in the fields.
Our youngest volunteer so far this season, Liam, plays in the compost while mom, Kim Wheeler (in blue), works in the field with Lisa Gualtieri.


Alphonse makes sure that Liam doesn't eat too much compost ;).
Alphonse makes sure that Liam doesn’t eat too much compost!

Sometimes we are lucky enough to receive an extra hand on weekdays or on a Saturday from Stonehill alums or from local groups looking to lend a hand.

Farmer Devin and Volunteer Evan Sorgi (2013) weed a row of beets.
Farmer Devin and Volunteer Evan Sorgi (2013) weed a row of beets.


A welcome surprise visit from Nick Howard (2013) - still growing smiles!
A welcome surprise visit from Nick Howard (2013) – still growing smiles!


Two members of a Loyola University Alumni volunteer group help us stake "Tomatoes 2".
Two members of a Loyola University Alumni volunteer group help us stake “Tomatoes 2”.

Zuri keeps busy protecting our tender greens by warding off bunnies.  She then enjoys joining us for a rest during lunch before heading out for her afternoon rounds.

The team takes lunch!
The team takes lunch!


On my morning and afternoon strolls around the fields, it’s easy to feel like I can actually SEE the squash and cukes growing right before my eyes.

Marie helps to hill and feed the potatoes.
Marie helps to hill and feed the potatoes.

With the help of rich compost our crops and flowers are flourishing!

Devin and Jake help fill up a van from My Brother's Keeper.
Devin and Jake help fill up a van from My Brother’s Keeper.


Flower bouquets out for delivery on campus.
Flower bouquets out for delivery on campus.

We invite you to come join us for a visit or a quick hour or two of planting, harvesting or… you guessed it… weeding!

If you would like to place a flower order, please email me and we’ll create an arrangement filled with Snapdragons, Cosmos, Zinnias, Black Eyed Susan, Sweet William, Salvia and Statice (

Early flower bouquets.
Early flower bouquets.
Community Partners Fall 2012 Fall Cultivation 2012 Fall Harvest 2012 Fall Volunteers 2012 Our Vision The Farm at Stonehill

Generosity Fuels The Farm

As the fall arrives, we are filled with thanks for all of the help we receive via the hands of volunteers and donations from foundations or individuals to make the farm a warm, inviting, productive, and restorative space.

photo of volunteers
Jess and a number of volunteers help weed the carrots, which we plan to harvest in October. Photo by Burke Oppenheim

This a wonderful time of the year at the farm, as we harvest a wide variety of veggies including green beans, pumpkins, peppers, onions, basil, tomatoes, turnips, butternut squash and eggplant, as we weed crops like carrots, and as we plant fall greens, like lettuce and kale.

photo of volunteer board
Volunteer tasks on September 7, 2012.

“Farm Friday” volunteer hours have been busy and festive as 20 to 30 students appear and happily get to work.  Thank you volunteers!  We look forward to seeing new and returning farmers every week.

photo of students harvesting
Jess and Lauren pick beans as other students harvest butternut squash and pumpkins.


This  summer we were delighted to receive generous support from the the Harold Brooks Foundation, Bank of America, N.A., Co-Trustee.  This $15,000 grant will support our operation and help us involve more students, grow more vegetables for our partners, and increase awareness around food desert and food access issues in our nearby communities.

“The Harold Brooks Foundation provides assistance to causes/organizations that help the largest possible number of residents of Massachusetts’ South Shore communities, especially those that support the basic human needs of South Shore residents. The Foundation supports nonprofit organizations that have the greatest impact on improving the human condition and/or that provide the neediest South Shore residents with “tools” that will help them restore their lives. The Foundation focuses on five key areas: Education; Food, Agriculture, & Nutrition; Health; Housing & Shelter; and Mental Health.”

We are so thankful for this gift and look forward to sharing how these funds support our efforts through this blog and in person when we visit with our donors!

photo of Joey and a pumpkin
Joey harvests a Tom Fox pumpkin, which will surely bring a smile to the faces of our partners’ clients.


This summer we also received a thoughtful and generous gift from David Miller, General Manager of Dining Services here at Stonehill.  He and co-workers of his father donated funds for a space for reflection in loving memory of his wife, Tina Miller.  The words “strength” and “courage”, engraved on 2 of the 3 benches, were chosen by David and his daughters because of the strength and courage that Tina displayed as she lived with and battled breast cancer for three years.  She never let the cancer define her or how she lived her life.

photo of loving memory bench
One of three benches donated in loving memory of Tina Miller at The Farm.

We will be planting blueberry bushes in this area within the next few months, as Tina enjoyed going blueberry picking each year.

photo of courage bench
Courage: as we support all who face cancer and other challenges in our lives.

We at the farm feel privileged to serve as a space for good works and quiet reflection and celebration of all components of our environment. Thank you to David Miller for choosing us as a space where Tina’s life can me honored!

photo of strength bench
We all need a place to restore our strength, and hope that many will use these benches as a place to do so!


three benches photo
All three benches, soon to be planted with blueberry bushes.


These granite benches were quarried in Vermont and purchased through Swenson Granite Works.  They were engraved with precision and care by Michael Cedrone.

photo of Michael engraving
Michael Cedrone works on the “Gift of the Class of 2011” bench located at the meditation garden.

It was fun to have the opportunity to watch Michael at his craft.  He engraved the bench given by the Class of 2011 in the Meditation Garden (above) and the benches to honor the life of Tina Miller.

photo of Michael working
Michael performs the finishing touches on one of the engraved ribbons.

Zuri enjoyed watching Michael at his craft (and chewing on a nearby stick) as well!

photo of michael's work
Zuri keeps Michael company as he works on the benches.


photo of tina miller bench
A beautiful bench for all to enjoy.


Many thanks to all of our generous farm supporters!

We welcome you to visit anytime and enjoy the farm as we grow together.


Community Community Partners Our Vision Summer 2012 Summer Cultivation 2012 Summer Harvest 2012 Summer Volunteers 2012 The Farm at Stonehill Volunteer

Natural Fireworks

photo of bouquet
Rainbow colored bouquets are lighting up the sky at the farm.

It is already the 4th of July, and the warm summer days are working well with intermittent thunderstorms and rainfall to produce lots of delicious vegetables and beautiful flowers.

photo of produce at the easton food pantry
Volunteers arrange produce from our fields and Langwater Farm at The Easton Food Pantry on Monday, July 2nd.

It is exciting to see the colors of the fields filling the shelves at The Easton Food Pantry and My Brother’s Keeper.  This past Monday some of our offerings included summer squash, zucchini and snap peas.

photo of harvested veggies
Veggies harvested and delivered on July 3rd to The Old Colony YMCA.

Yesterday we harvested our most diverse crop yet – including Farao Cabbage, Early Wonder Beets, Zephyr Summer Squash, Raven Zucchini, Sugar Snap Peas, Bright Light Rainbow Chard, Pearl Drop Onions, Northern Pickling Cucumbers, Genovese Basil, Santo Cilantro and Evergreen Bunching Onions – and delivered them by noon to The Family Center at The Old Colony YMCA.

photo of zuri, Gabby and Greb planting squash
Zuri attempts to dig a hole for pumpkin seedlings – or maybe fill them back in (!) – as Gabby and Greg apply compost.

There have been some other changes at the farm lately, including the addition of a new farm hand: Zuri.  Zuri – which means “beautiful” in Swahili – is a 6 month old lab mix, who I adopted last Monday from Forever Homes Shelter in Medfield, MA. While her 4 legs make it difficult for her to help harvest, plant and weed our crops, her company has been great for our farm spirit!

photo of volunteers weeding onions
A crew of volunteers weed a bed of onions last Friday, June 29th as Zuri stays cool in the shade.

Zuri splits her time between finding shade and sticking close by. Harvesting Pearl Drop Onions was exciting, as it brought some of the cooler soil to the surface and created a nice place to lie down in the field.

photo of zuri with harvested onions
Zuri and some recently harvested Pearl Drop Onions.

By the end of the day she’s pretty tuckered out, and happy to find a place in the field to rest next to the newly planted pumpkin seedlings.

photo of zuri with irrigation and squashes
Catching some z’s as we put the finishing touches on drip irrigation for the pumpkin seedlings.


In other news, the college welcomed the class of 2016 to campus last week for orientation.  Sean, Gabby, Greg and I worked with Facilities Management to ensure that the incoming class understands how to compost on campus.

photo of me with Gabby and compost bucket
Gabby and I taped signs to the garbage, recycling and compost bins during orientation last week.

We welcome the incoming class and invite them to help us to strengthen our composting efforts in the Dining Commons and at The Sem.

photo of Sean with bins set up
THIS is what good waste management practices look like!

With the help of this organic material we will continue to feed our soils and grow more nutritious crops for our partners and flowers for our community!

Cosmos, calendulas, zinnias, snapdragons, straw flowers, and savia come together to create a summery arrangement.


Community Community Partners Greenhouse Our Vision Spring 2012 The Farm at Stonehill Volunteer

That Summer Feeling… in Mid-March!

photo of Garlic on March 23
Garlic’s up in the field!

Spring is here!

It is hard to believe that it is only March 23rd! The plants in the field and in the trays are responding well as they drink in the warm rays and grow towards the sun.

photo of greens
Mesclun Mix Seedlings


photo of arugula and onions
Astro Arugula and Candy Onion seedlings drink in the sun in the greenhouse.


photo of celosia
Celosia seedlings.

It is a bit strange, to say the least, to have temperatures in the high 70’s and low 80’s in March!

What does this mean about the health of our planet? 

Weather forecasts look to be dropping to more seasonal highs in the 50’s next week, which is a bit of a relief. As much as I enjoy the “summer feeling,” March is a bit early for that to be kicking in already!

Erin, Gabbie and Dan seed zinnias in the greenhouse.

With some luck, the warm weather will allow our seedlings to grow well and hopefully be able to offer our produce to our partners in Brockton much earlier this second season. This year we will deliver produce to The Easton Food Pantry, Father Bill’s and MainSpring, My Brother’s Keeper and the Old Colony YMCA weekly.

Under warm and sunny skies, we quickly got to work at The Farm. 

“Getting to work” was made easier thanks to our new, 2002 Chevy Silverado farm truck…

photo of new farm truck
At the wheel of our new farm truck!

…new greenhouse tables built by Mark Larson, one of the college’s talented carpenters…

photo of greenhouse
Our new greenhouse tables, ready for seedlings!

…and good farming neighbors!

On March 22nd around 6:30PM, Rory O’Dwyer from Langwater Farm arrived with their John Deere tractor and a chisel plow to turn our first field.

photo of Rory tilling
First turn of the fields: March 22

  It only took her a little over 1 hour to work her magic, and turn in some of the winter rye that we planted in the fall.

photo of fields on March 22 pre till
Our front field covered with our cover crop: winter rye.

The very next day, under clear skies and 70 degree weather, over 15 volunteers joined me to do some early weeding in the perennial beds!

First they signed in…

photo of volunteer log
Our Volunteer Log

…then the weeding began in the perennial beds…

volunteers photo
Erin, Sean, Bryan and Dan were just 4 of the over 15 volunteers who helped out at the farm today!


photo of volunteers weeding raspberries
Ryan, Michelle and a couple of volunteers weed the raspberries.


…planting commenced in window boxes on our shed…

photo of Margaret and Dan
Margaret and Dan plant Morning Glories, Sweet Peas and Zinnias in our shed window boxes.


…and planting seeds continued in the greenhouse (and later in the Sem basement).

photo of Bryan w water
Bryan gets ready to bottom water some newly planted seeds.


There was even a moment or two to enjoy a snack from the field!

Nick and Tim kale snack photo
Nick and Tim pause for a bite of kale that overwintered in the fields.

We welcome you to join us this season by following us online or working with us in the fields.“Like us” on Facebook by clicking here to keep on top of happenings at The Farm. 

photo of Michell with logbook
Don’t forget to sign in!

Happy Spring! Happy Farming!


Community Partners Fall 2011 Fall Harvest 2011 Fall Projects 2011 Fall Volunteers 2011 Our Vision The Farm at Stonehill

11,279 Pounds and Counting!

photo of turnip harvest
Three volunteers and Scarlet Queen Red Stem Turnips weighed, washed and packed for the Old Colony YMCA.

Last week we tallied up our harvest numbers for July (3040 pounds), August (4010 pounds) and Septemeber (4229 pounds), and we amazed to find that our fields will most definitely produce over 6 tons of organic and nutritious produce this season!

photo of produce ready for delivery
A typical Friday afternoon delivery.

Farm volunteers currently arrive ready to work at least 3 days a week.

Volunteers get ready to work in the fields.

They stay busy weeding lettuce seedlings…

Volunteer weed Mesclun Mix and a variety of lettuce called "Nancy."

…harvesting veggies like leeks…

Michael help us harvest Tandora Leeks.

…and carrots…

Harvesting carrots in the foreground and planting cover crop in the field behind.

…pulling tomato stakes (remember, we did plant 1000 tomato plants!)…

Chris and Justin help out by pulling tomato stakes and stacking them up for next season in the greenhouse.


Erin, Sean and Brendan make ready to pull more tomato stakes.

…removing black plastic and storing our drip irrigation lines for next season.

Tom pulls tomato stakes and prepares to remove plastic and drip tape.

Our turnips and scallions love this cool weather and we will happily harvest them for a couple more weeks.

Scarlet Queen Red Stem Turnips... ready to be served in a salad or sauteed up in a stir-fry.


Greg harvests scallions for us on a cool, fall morning.


We may leave some carrots in the ground until the end of the month to allow them to sweeten up in the chilling weather that Autumn brings.

The Harvest has been bountiful and we continue to revel in the splendor of fall at The Farm. We look forward to seeing you there soon!

Community Community Partners Fall 2011 Fall Harvest 2011 Fall Projects 2011 Fall Volunteers 2011 Our Vision Summer Harvest 2011 The Farm at Stonehill Volunteer

Harvest Time Made Easy by Volunteers

We are still very busy bringing in the harvest at The Farm! 

photo of carrots and carnival squash
Carrots and carnival squash, freshly picked and ready for delivery.

Thanks to up to 50 weekly student and staff volunteers leek, tomatoes, carrots, kale, bok choi, kale and even sweet potatoes are filling up our harvest bins and the tables of our partners.

photo of students washing carrots
Three students, many carrots!

Last week when Beth came to pick up for My Brother’s Keeper we filled every last bit of space – even the front passenger seat – in her cargo van with our vegetables. We are happy to see veggies like winter squash, kale and leeks all being sent out together and have high hopes that they will soon be cooked together into a delicious and healthy soup.

Harvesting Leeks photo
Fall harvest of our Tandora Leeks.
photo of a leek
Many roots to grow a healthy leek. A couple of leeks to cook a flavorful dish.

We welcome students and staff to join us on Thursday mornings and Friday afternoons to ensure a plentiful and diverse mix of produce for The Table at Father Bill’s and MainSpring and the Old Colony YMCA.

photo of volunteers
Sun or showers, the volunteers are an essential ingredient to our healthy farm.

After we harvest, we weigh, wash and pack the produce… smiling all the way.

Sorting Sugar Pie Pumpkins
Volunteers Weighing and Sorting Sugar Pie Pumpkins

We were happy to welcome a few Stonehill Alumni this past Saturday and welcome all local Alums, Staff and Students to consider joining us on Friday afternoons between 2:00 PM and 5:30 PM until the frost of fall arrives.

photo of group bagging greens
Baby Bok Choi and Kale: Weighed and packed up for delivery to Old Colony YMCA.

See you soon at The Farm!

For more information on how you can volunteer at the farm please email our volunteer coordinator Erin:


Community Community Partners Our Vision Summer 2011 Summer Harvest 2011 The Farm at Stonehill Volunteer

11 Volunteers Harvest Over 1100 Pounds of Winter Squash and Pumpkins

photo of Alex and Nick harvesting pumpkins
Volunteers Alex Mello and Nick Howard harvest sweet and nutritious Sugar Pie Pumpkins.

On September 12th, eleven students joined me at the farm to harvest sweet Sugar Pie Pumpkins, and 4 varieties of winter squash.

photo of Nick and Sage
Sage gently tosses a pumpkin to Nick.

  We worked in small teams to pluck, pile and weigh Butternut, Delicata, Carnival and Acorn Squash.

photo fo erin and sean and pumpkins
Erin Cobb, Volunteer Coordinator, and Sean Davenport, a new recruit, have no trouble filling a wheel barrow with pumpkins.

These pumpkins and winter squash are jam packed with Vitamin A, Vitamin C, Potassium, Dietary Fiber and Manganese.

Nick and Sage
Nick and Sage bringing in the harvest.

Roasted, steamed or sauteed, these veggies are delicious, filling and nutritious and definitely signal the final days of Summer and the onset of the Fall.

pumkins in a wheel barrow
Alex gently places a pumpkin into the wheel barrow.

All tolled, we harvested 1120.22 pounds of pumpkins and winter squash. 

photo of Michelle and Jackie
Michelle Kozminski and Jackie Harrow hunt for Carnival Squash hiding among the pumpkins.

Here is the breakdown: 661.38 lbs. of Pumpkins, 216.82 lbs. of Delicata Squash, 228.79 lbs. of Carnival Squash, 64.9 lbs. of Butternut Squash, and just a few random Acorn Squashes (8.33 lbs.)

photo of some harvesters
Volunteer Farmers, Sean, Alex, Erin, Sage, Kayla and Nick, with some of the fruits of the labor.


Thank you Erin, Brandon, Nick, Michelle, Jackie, Ryan, Sage, Sam, Sean, Alex, and Kayla for coming over to help with the harvest!  With your help we harvested over 1100 pounds of food in under 2 hours!


photo of harvested carnival squash
Harvested Carnival Squash.
Just this morning, Beth from My Brother’s Keeper joined me at the farm to pick up a good chunk of yesterday’s harvest. As a result, we hope the sweet smell of roasted winter squash will fill the air in 75 Brockton homes this week. 
The rest of the harvest will be delivered to our other partners within the next week or two, and can either be stored or cooked and eaten the day of delivery.