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Seeding, harvesting, weeding, and mowing—it's a busy summer season for LaFarm's student crew
Photos by Flor Caceres ’22
Four EXCEL research students and five student farmers are assisting Lisa Miskelly, assistant director of food and farm, at Lafayette’s campus farm this summer. Miskelly runs LaFarm, Lafayette’s three-acre farm that provides produce for the local community and unique learning opportunities for students.
The students engage in a variety of tasks—from seeding in the greenhouse, to preparing ground for planting, transplanting, seeding in the field, scouting for insects, spraying organic products for pest and disease management, weeding, trellising, irrigating, harvesting, washing, and packing produce, making deliveries, managing LaFarm’s summer produce stand in Easton, and lawn mowing. The crew recently finished picking strawberries and are now picking scallions, carrots, beets, summer squash, zucchini, beans, peas, herbs, kale, chard, collards, broccoli, and flowers. Next will be cabbage, tomatoes, and cucumbers.
LaFarm’s produce is available for sale. Sign up for a weekly mailer to get ordering information delivered to your inbox. Place an order Friday through Tuesday for pickup at LaFarm Wednesdays from 3-5 p.m. Home delivery is available to campus and College Hill residences. Produce is also donated to the Vegetables in the Community farm stand in Easton at 10th and Pine and the College’s Pard Pantry, which supplies food to students living on campus during breaks.
LaFarm is a sustainability initiative at the College and the cornerstone of the Lafayette College Sustainable Food Loop. LaFarm provides healthy food to the community and multidisciplinary student engagement through classroom participation and academic research