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Thursday, Apr. 19, 2018

Camilla Moses leads a volunteer group in transplanting spring greens in a hoop house on the farm

USU junior and Student Organic Farm intern Camilla Moses, leads a volunteer group in transplanting spring greens in a hoop house on the farm.

Sierra Zardrus prepares the beds for planting

Graduating USU senior Sierra Zardrus prepares the beds for planting in one of the hoop houses on the farm.

As spring brightens up and the sun comes out, students who have been preparing Utah State University’s Student Organic Farm for a successful summer are diligently monitoring the temperatures in their hoop houses and the soil moisture in their fields. It is planting time, and they’ve got until the last week of May to have their first baskets of fresh veggies ready for their Community Supported Agriculture customers.

Community Supported Agriculture (CSA) is a business construct that pairs new farmers with foodies who want to see them succeed. By purchasing a whole season’s worth of veggies at the beginning of the season, CSA members help the farm with important capital investments early on and assume a little of the risk for the season’s production. In exchange, the farmers who sell the shares work hard to provide the greatest valum possible for their members.

In May and early June, USU Student Organic Farm CSA members can expect their weekly basket to include a delicious and nutritious array of salad greens including brassicas, herbs and red and green romaine lettuce, and green onions. As the summer warms up, the variety will dramatically increase and weekly CSA baskets will overflow with everything from broccoli to jalapenos. A half share feeds 1 to 2 people, and a full share feeds 3 to 4 people. This year, members can also add a freshly-baked loaf of Crumb Brothers Bread to their share.

“It’s always fun to see the students at the end of the season realize what they have just accomplished,” said the farm’s Faculty Mentor Jennifer Reeve. 

The 2018 team of interns, who are supported by the Utah Conservation Corps through an Americorps grant, includes four undergraduate students and one graduate student from various disciplines. They’re all passionate about sustainable food systems and are applying the experience to their professional, academic and personal lives.

In the spring of 2008, Utah State University faulty and more than 30 graduate and undergraduate students broke ground on the USU Student Organic Farm. The USU Student Organic Farm provides a “hands-on” student laboratory for learning best practices in organic farming and gardening. The farm is located on 1-acre (0.4-ha) of a larger 5-acre (2-ha) certified organic university research farm. Half an acre (0.2 ha) is cropped to vegetables in any given year while the other half is devoted to cover crops. 

A full share is $600 for the full season and a half share is $390,  plus an optional $100 to add a loaf of Crumb Brothers bread to either a half or full share. Payment can be made in full by May 1 or half by May 1 and the remaining half Aug 1.Updates on volunteer opportunities, produce availability and progress through the season, as well as contact information and links to the blog and Web site, can be found on the USU Student Farm Facebook page.

Contact: Lara Gale,

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