With field crops, rotating pastures, an urban demonstration garden and perennial borders planted with orchards, grapes, berries, native plants and herbs, this working farm produces a bounty of edibles in addition to its most important crop: a new generation of experts versed in both the principles and practices of sustainable farming. Farm products will initially be sold to R&DE Stanford Dining and through a pilot CSA (community-supported agriculture) program.
What's Growing on the Farm?
At the O'Donohue Family Stanford Educational Farm, we model a new kind of agriculture that:
- builds resilience to drought
- utilizes water as efficiently as possible
- works with biological diversity to buffer against pests and disease
- prototypes more resource efficient cultivation practices for small farms
- provides habitat for beneficial insects that attack crop pests
- uses flowering perennial plants to support pollinators
Analyzing these agroecological management practices and their environmental and social impacts will allow us to develop and model the kinds of practices that contribute to broader agricultural sustainability.
This year the farm featured 29 varieties of cut flowers - dahlias and sunflowers, celosia and asters, snapdragons and amaranth - many in shades of Cardinal red. We provided sustainably grown seasonal blooms for campus events. In addition to gracing many a campus table, these flowers provide habitat for beneficial insects that help control crop pests, and nectar for our resident bee hives.
Join us for our open volunteer hours!
If you an individual or group of 5 or less join us during some of our drop in volunteer hours:
- Tuesdays 8:30am - 11:00am
- Thursdays 8:30am - 11:00am
- Saturdays 9:30am - 4:00pm
Should you have a group of 5 or more interested in volunteering we ask you to contact our program's coordinator at least two weeks prior to the date on which you would like to volunteer. We can not accommodate groups of 5 or more during our regular drop in sessions and require groups to schedule a separate time during the week.
Volunteers help keep the farm running. Tuesday and Thursday mornings we harvest fresh produce for campus dining halls. Farm tasks on other days may include keeping our fields free of weeds and rocks, planting new crop rotations, deadheading flowers, teaming up on irrigation, composting, mulching, and having a great time getting dirty. We ask that volunteers come prepared with close-toed shoes and clothes you don't mind getting dirty! We have gloves and tools for all.
ALL VOLUNTEERS MUST COMPLETE A WAIVER.