Late Summer 2020 Updates from the Knoll

A note from Megan Brakeley ’06, food and garden educator at the Knoll:

WELCOME! This fall is “unconventional” in so many ways—and fluid, and full of unknowns and questions, and so I want to honor that by starting this note there. I’m excited about what we can create together this fall at the Knoll. And I’m hopeful that we can embrace this unknown in the way that we foster open conversation, ask all the questions, and think carefully about what we’re doing and why.

Here are some updates and things I think I, we, know as we look toward fall.

Please note that, during Phase 1 of the College’s re-opening, the Knoll is only available to students enrolled as in-person learners for Fall 2020. We apologize to our community, staff and faculty colleagues for any inconvenience this may cause and appreciate your understanding. Events for students at the Knoll will be considered on a very limited basis, and must directly pertain to Orientation during Phase 1. We regret to inform you that the pizza oven at the Knoll will not be available at this time. For the latest information about events, check out go/knollevents.

This summer, we worked with Renee Wells on a statement about the Knoll’s commitment to antiracist practices and supporting Black and BIPOC students. You can read this message on our website here. This has been a long time in coming. And I am very much interested in how we, together, through an intersectional lens, address food justice as it relates to land justice as they relate to food systems, sustainability, our roles at Middlebury, and more. This fall we plan to host a conversation about what this looks like in practice, how we focus energies, and how this relates to our broad theme around regeneration, which the Knoll has always been about. Please stay tuned for more info and reach out to Megan with ideas.

In spite of efforts to have student workers on-campus this summer, we pivoted in the uncertainty of this spring and instead had the great pleasure of getting to host four staff members who typically work with Midd Dining. Nancy and Jeff started just after Labor Day, and Jess and Nick started in mid June. The garden has been in great hands, and we have been busy growing and prepping for fall arrivals. You can read short intros to three of our four folks on Instagram if you missed the posts! We focused efforts on growing a smaller number of overall crops (think three 30×30′ beds of winter squash), regenerating soil health through growing cover crops, and attending to long-needed projects like path maintenance, reclaiming and planting the hugelkultur beds, and taming sumac. Most of the crops that we are growing this fall we consider “low touch,” storage crops like butternut, delicata, and kabocha squash, four varieties of potatoes, paste tomatoes, four varieties of onions, garlic, carrots, and beets. It is impossible to imagine this summer without these four dedicated, fun folks, and we were grateful to have the opportunity to share this time.

For fall—we will be able to host Volunteer Hours as usual, roughly from the period between 9/8/2020 – 11/1/2020. This year we are asking folks to sign up in advance in accordance with COVID regulations. We are also capping group size to six participants; signups and attendance will be scheduled on Presence. We are aiming to offer two-hour volunteer gardening sessions five times each week during the fall season.

In additional exciting news: we have just secured that we’re going to be able to offer PE credit at the Knoll this fall, for in-person learners who attend Volunteer Hours. Folks will need to participate in at least four sessions (at two hours each) – check out Presence for more info.

We are growing the ES 112 experiment this fall, and we will have a cut-your-own flower station set up. The grazing garden is also planted and available once in-room quarantines have lifted. We are continuing our partnership with Chief Stevens of the Nulhegan Abenaki that started in the spring of 2019. We put the corn seed saving project on hold this year due to uncertainty around our labor availability, but we are growing Abenaki dry beans. We look forward to hosting a conversation with Chief Stevens on 9/1 as a part of MiddView orientation to talk more about this partnership and share some stories.

We have also been busy harvesting seeds, dried flowers, etc. and thinking about potential creative ways for folks to engage with the Knoll from afar. Perhaps we make and send seed packets of Knoll-saved seed for others further afield? Perhaps we distribute bunches of dried flowers and materials beforehand, then hold a virtual wreath-making tutorial over Zoom? Perhaps we work on wrangling space at a Maker Space somewhere to laser engrave signage for the perennials around the garden? There is so much potential and I am eager to hear your ideas.

This is plenty to think about right now… and there’s plenty of conversation to come, but I wanted to let you know what we’ve been up to this summer and get the conversation going. I am so looking forward to welcoming new students to the fall garden, whether virtually or in-person, and to hearing about your goals and hopes for the Knoll. For some visual context, check out the Knoll’s Instagram account @middknoll.

In the meantime, safe travels and looking forward to seeing you soon!

All my best,
Megan

July at the Knoll

July came in hot, quite literally, at the Knoll. A week long heat wave in the early part of the month certainly exacerbated the drought conditions. High heat did make for some happy tomatoes and our cherries have been coming in in bright orange and red flushes. Green beans have also become a bountiful harvest yielding at least 20 lbs. of beans every few days. While most of that has gone to Atwater Catering and HOPE Food Shelf, our interns spent one afternoon making dilly beans.

Many seedlings were transplanted out in July, the majority of which were part of the brassica family. Since then, the rows of kale and collards have been harvested and brought by the case to Atwater dining. Our transplanted broccoli remains under its row cover as it matures for the ES112 class to use for experiments this fall. The interns spent a few afternoons out at the Seiler’s farm in Cornwall Vermont to help Paul Seiler transplant over 300 hemp plants. After years as a dairy farmer, Paul has decided to switch over to hemp cultivation. So far his plants are looking healthy and well-adjusted despite the hot transplanting conditions.

Garlic was harvested and hung in the middle of the month. As preventative measures due to the leak moth infestation, the tops of each plant were cut off and damaged outer layers were removed until a pristine bulb was left underneath. Bulbs were divided by variety and bunched into groups of five. They now hang from the rafters of the shed alongside our dry flowers. For days, the shed smelled of fresh garlic.

The flower beds are in full bloom at the Knoll. On more quiet afternoons, our interns have harvested and arranged bouquets to surprise some of the offices on campus. The cut your own flower stand has been set up and the team has been taught how and when to harvest each flower, so, please, come test our knowledge.

Food Works field trips were in full swing in July. Yale Women’s, Gender, and Sexuality Studies professor, Maria Trumpler, came to Weybridge House for a cheese tasting workshop. Five different Vermont based cheeses were tried from a variety of productions of different sizes and animals. The interns were excited to participate in a formal cheese tasting and learned a lot about the complexity of cheeses. In addition to Maria Trumpler’s workshop, interns went to Golden Well sanctuary in Bristol for a workshop on food as medicine. Nicole Burke walked the interns through the five elements and their relations to the body and food. Following the workshop, interns harvested a bountiful lunch from the Golden Well farm and made salads, pesto, and frittatas. The end of the Food Works program brought interns and employers out to the Knoll for a sendoff lunch. The Knoll interns prepared a large salad and pizzas with homemade white garlic sauce, cherry tomatoes, herbs, and potatoes (all produce from the garden, of course). Interns also tested out their baking abilities in the oven and baked two blueberry pies, both of which turned out only slightly singed from the high heat. Everyone left with bellies full of our Knoll produce.

Meet the 2018 Team

Micah, of Chattanooga, Tennessee, is a rising sophomore. Their academic interests lie in the gender studies and architecture realm. This coming fall, Micah will be the one of the music directors for radio station and truly enjoys all music genres, especially “that euro EDM electronic thing”. If Micah had to choose their favorite tool, it would have to be the Weed Eater*, which holds a special place in their heart.

*Weed Eater aka Weed Wacker aka String Trimmer

Raine, of Camden, Maine, is a rising senior English and Studio Art major. She has really enjoyed the sugar snap pea harvesting in a true “Blueberries for Sal” spirit. On her free time, she enjoys daydreaming about the Knoll, looking through pictures of the Knoll, and reading old blog posts from the Knoll. Raine’s favorite tool might be the dandelion digger, although it’s much more satisfying when the soil is loose enough so that you don’t need to use it.

Thibault, of Hong Kong, is a rising junior Physics major. As a Frenchman, Thibault has been rooting on France during these past few World Cup weeks and is ecstatic with their well-deserved victory. On his off hours, you can find Thibault working at the college observatory, so please, brainstorm your hardest astronomy questions for him. Thibault’ favorite tool is a bed fork (although he has had a brief love affair with the scythe).

Theo, of Cold Spring, New York is a rising junior, Conservation Biology major. As a member of both the Track and Cross Country teams, Theo dabbles in running and can be seen exploring the TAM when he’s not at the Knoll. Theo is a proud supporter of organic farming and has truly enjoyed partaking in the Knoll’s organic practices. He also enjoys prepping beds for new crops and, so his favorite tool in the shed is the strap hoe.

Megan graduated from Middlebury in 2006 and is the new Food and Garden Educator at the Knoll. She is excited be teaching and guiding our interns as they learn more about agriculture at the Knoll. On her off hours you can see her toddler wrangling and infant cheek squishing. She loves all the plants equally, but admittedly gravitates towards the sugar snap peas and the volunteer poppies. Megan’s favorite tool is the ho-mi EZ digger.

June at the Knoll

It’s been a busy June out at the Knoll. Our four interns and new Food and Garden Educator, Megan Osterhout Brakeley ‘06 have been working hard to carry the Knoll now that Jay has officially retired. The month started with a visit to Golden Russet for starter plants and many hours of starting seedlings in the hoop house. With work benches lined with freshly planted seed, our interns tilled the floors and broadcasted a cover crop of oats and peas so that the hoop house soil could get a well-deserved rest this season. Out in the garden, the team planned out the crop rotation with the intention of resting overworked beds and assigned the remaining beds with specific families of crop to host. The “Emmerson” bed received six rows of tomatoes, a row of peppers, and a row of potatoes. Each crop is looking healthy and the fruit is really starting to fill out. The “Derick” bed also saw some new flower seeds which have already germinated and started to grow. The hoop house seedlings are already grown up enough for transplanting (check out our beet and cucurbit seedlings from mid-June). The regenerative beds, “Konesni”, “Rosow”, and “Mikey”just received transplanted squash, pumpkins, and cucumbers and are acclimating nicely despite the extreme heat. Among the other recently planted crop are varieties of green and shell beans, beets, carrots, and daikon and storage radishes.fullsizeoutput_f60.jpeg

Our harvests so far have been small, but delicious. Our spring planted “Bright Lights” chard and lettuce heads were recently cut and washed in order to keep from bolting in this heat (check out Micah, Thibault, and Megan making “Bright Lights” bunches). We’ve also had a bountiful sugar snap pea harvest and have collected at least 16 pounds thus far. Our friends at Atwater catering and Otter Creek Bakery received some baby chard and herbs from our spiral herb garden.

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Weed and pest control has been a top priority this summer. This summer has been remarkably dry and droughty at the Knoll. On our two wet, grey days in June, the team suited up in boots and rain gear and were outside pulling poison parsnip from the tall grass. It’s important that we keep the Knoll clear of it so that we can continue to host barefootand other visitors without risking its effects. Pest control has also been a frequent activity for the team. As an organic practicing garden, our primary form of control is close monitoring and tedioushand removal of invasive insects. Our garlic, chive, shallot, and onion crops have, unfortunately, been host to leek moths. These insects have truly done a number on our garlic, however, we’re putting in regular hours into meticulous leek moth removal, so the crop continues to grow. Further down in the garden, our cucurbits have been found by cucumber beetles; surprisingly quick striped beetles who love our squash crop. Extra attention has been payed to removing those beetles and has been prepping us for the dreaded tomato horn worm. Hopefully, by the time they come around, we will be pros at insect removal and will make quick and thorough work of it.

Reunion created a bit of excitement for the team. Beds were weeded and particularly wild edges were tidied up in anticipation for our welcomed visitors. Our interns were given a lesson in the pizza oven and it was promptly fired up so we could serve pizza to the guests. Friday and Saturday of reunion brought in close to 200 alumnae and families to the Knoll, each taking interest in a different aspect of our busy landscape. Past garden interns were eager to see how the Knoll has expanded since they were here. Among the newer additions, the new labyrinth proved to be a very exciting addition to the Knoll and its contemplative path saw many visitors. It was certainly exciting to see so many visitors at once, and to share our Knoll knowledge and stories with them.

June has been a truly bustling month filled with even more large and small projects than have been reported on in this post. With the heat of July, we’re looking forward to continuing with transplants and the cultivation of our crop. Hopefully Friday’s predicted rain fall will give our plants an extra boost and break this heat. Keep tuning in for more updates about the happenings of the Knoll.fullsizeoutput_f61.jpeg

 

These Dogs’ Days Are Almost Over

The onset of fall means cooler temperatures, the beginning of classes, and pumpkin-spice-everything. It also means, unfortunately, the end of our summer out at the farm. We’ve been busy harvesting crops and preparing the farm for the fall, and will soon be handing off the work to the fall interns.

It’s been a bountiful summer for our tomato crops, despite the best efforts of the hornworms to eat all the plants. We’ve had big harvests every week, maxing out at 51 pounds one week! At this point, it’s evident that the tomatoes in beds without buckwheat are out-producing the tomatoes in beds with buckwheat by a significant margin, which is interesting to note and will help us inform our planting decisions next year.

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(Leeks!)

We also took a visit to beautiful Golden Russet Farm in Shoreham, where we learned about Will and Judy Stevens’s history with the land and their business philosophy. An extra special treat was that Mike Pallozzi, a summer intern last year, is one of their summer workers this year and gave us a wonderful tour of the farm. It was interesting to hear what his experience working on a private for-profit farm was like after working on the knoll!

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In addition to our flower operation, we recently started selling our basil, since we have a large amount. Thanks to Maisie’s posting on Front Porch Forum, we’ve been able to sell our basil and flowers to both community members and people affiliated with the college!

As the growing season winds down, we’re beginning to look forward to next year. When a crop is finished, we take out the old plants and put a cover crop in their place to protect the soil over the winter, ensuring that next year’s crops will have a good place to grow. A less exciting but equally important task is pulling out any weeds that are going to seed so that next year’s crew will have fewer weeds to pull.

We’re not quite done yet, though—we have a busy final few days ahead of us, with visits from the Cornwall second graders, a MiddView trip, a Transfer & Exchange students trip, and a Sustainability Tour group. In other words, we will be using the pizza oven a lot. We’re excited to show people what we’ve been up to this summer, and especially for the second graders to see how far the pumpkins they planted have come.

Though we’re sad our summer is coming to an end, it has been both an educational and an exciting summer working at the farm. Working with Jay has been an irreplaceable experience, thanks to his knowledge, patience, and, most of all, his immense kindness. We know the farm will be in good hands this fall, but whether we’ll be abroad or on campus this coming semester, we will always come back.

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(The farm during the partial solar eclipse!)

Knoll Knews!

Howdy hey folks! We know it’s been a little since our last update, so here’s a four-word summary of what’s been going on at the farm: tomatoes, tobacco hornworms, tears.

We’ve been spending a lot of time recently thinking about tomatoes: led by our fearless tomato enthusiast Maisie, we’ve measured the difference in tomato production from the beds in our experimental regenerative area. The conclusion? Tomatoes taste good. (We’ve been forced to eat a few.) Also, the plants seem to produce more in beds without buckwheat than in beds with it.

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Unfortunately, we’re not the only ones who have enjoyed the tomatoes this summer. We’ve been graced by an abundance of tobacco hornworms, a vibrant green caterpillar whose bright exterior belies its evil intentions. These nasty nuggets have been doing a number on our tomato plants. How dastardly! Luckily, the interns, with our hornworm enthusiast Julia leading the effort, have managed to squish most of them before they can do too much damage. We had a real treat recently when Will found a hornworm the size of a beefy finger; it was so excited to be stepped on that it squirted its insides three feet up!

Now for the tears: Emma and Helene left the farm recently. Sad! While we were sad to see them go, we are glad that they’re having fun in their new exotic locations (Copenhagen and New Jersey, respectively). However, sad tears weren’t our only tears! We cried tears of joy when Liesel joined our crew, splitting her time between doing “rock stuff” in BiHall and working at the farm. Huzzah!

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A quick business update: we’ve been selling our cut flowers on campus, and have also continued with our PYO flower operation. It has expanded so much that we’ve hired a consultant to look into offshore bank accounts, and are hoping to move toward a more international market. We’ve also enjoyed selling our produce to Atwater dining for Language Schools, and are excited to start selling to them for fall semester soon.

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We also visited Wild Roots Farm in Bristol, where Jon Turner showed us around. It was great to see his farm after he has helped us so much with ours! A highlight was catching chickens that escaped from the coop; none of us balked at the challenge, we’re no chickens!

The past few weeks, we’ve noticed lots of changes at the farm: many songbirds have left, while lots of crows have come; most summer crops are putting their energy into fruit production; and our tan lines have gotten more defined than we ever thought possible. We look forward to spending the rest of the summer on the farm with Jay and Eva!

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We Still Out Here

Surprise! We’re still here! You’ve probably been sent into a deep existential crisis without our farm updates to help you through the day, so we’ll try to fix that now.

A few weeks ago we visited Paul Horton at Foggy Meadow Farm in Benson. Paul grows a great amount of produce for farmer’s markets in Rutland, Middlebury, and Burlington. Although he farms during the summer, he specializes in winter production in greenhouses. Paul got into farming later in life, after working as a businessman for several years. Even the Weybridge Preservation Interns order his produce to be enjoyed during the year!

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We were also lucky to be able to take part in a class for the School of the Environment; the class took place at the farm, and was focused on non-human others (a category that includes plants, microorganisms in the soil, and many members of Congress). We did several activities on the farm with the students, like putting another layer on one of our Hügelkultur mounds and cleaning up an area that will be a plantable bed next year.

Last week, we held the First Annual Midd Summer Farm Festival, which was a great success. The crowds were huge, it was the biggest crowd of any Midd Summer Farm Festival ever, the people loved it, just look at the polls. Don’t listen to anybody who says otherwise. We served up 30 pizzas and a massive salad with lettuce, tomatoes, and edible flowers fresh from the farm (and that’s not fake news). There were fun people and good vibes and bumpin’ music, and we were glad to see everybody enjoying the farm.

Recently we’ve been harvesting sun gold and Ruth’s Perfect tomatoes, rainbow chard, beets, and lettuce. We also harvested lots of our garlic, which we’ll string up to dry soon. We’d like to see a vampire try to get near our farm!

We’re also going to be starting open hours for flower picking at the farm soon—it’ll be just dandy(lion). (But we also have non-dandelion flowers, including but not limited to zinnias and cosmos and zinnias and cornflowers and zinnias.) Stay tuned for updates!

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Another exciting update—we’ve expanded into the fashion industry! When harvesting garlic scapes one day, Julia and Will discovered that besides being a tasty treat, these fun curlicues can also double as chokers! Garlic scapes are the new black. We are currently pursuing a multi-million dollar deal with Gucci, so keep your eyes out for our FarmFresh 2017 fall line!

On the national level, Amazon has not yet approached us about going under their umbrella but we are expecting a call any day now. Until next time, peas.

Peas, Pizza, and (trans)Planting, Oh My!

Thursday 6/29/17

Well hello there!  It’s been a full week so far, and it’s only Thursday!  Much of our Monday was consumed by throwing a pizza lunch for Charlie Sargent.  He has been a friend of the farm and will soon be retiring from the position of Dining Services Purchasing Manager at the college.  Our eyes were bigger than our stomachs, and we ended up making almost one pizza per person.

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On Tuesday we visited the Siler’s farm to pick up a trailer full of hay for mulching.  Upon arrival, we were greeted by two very wiggly, very happy dogs named Sophie and Red. John Derrick showed us around the barn and we met a number of wide-eyed cows and calves.  Then, we headed upstairs to the hayloft and filled our trailer with hay.

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Yesterday (Wednesday) was a wonderfully sunny field work day, and we were visited by a School of the Environment class.  In addition to reorganizing the compost mounds, we transplanted basil, split chive plants, augmented a metal trellis with poplar branches, and, of course, picked peas.

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Today we visited Elmer Farm in Middlebury to get a taste (figuratively) of local agriculture. Jennifer and Spencer, the owners, have been farming here for eleven years.  Jennifer talked with us about their Community Supported Agriculture operation; they tailor the quantity of produce per share to the community members’ needs, and their offerings have expanded immensely since they first started the CSA.  Then, Spencer gave us a tour of their fields and facilities.  It was fascinating to hear about how they developed both their infrastructure and their planting schedule around the types of soil on their land and its microtopography.

Tomorrow will be bittersweet since we say goodbye to Sam, who will now be working full-time as a preservation intern.  His help has been invaluable this past month, but we know that his preservation work will be appreciated by many during the coming academic year at Weybridge house.

Notes from Aboveground, on the Farm

This has been a week that could only be described as warm, wet, and wild. With a smattering of rain mixed in with the sunny weather, we were able to get lots of field work done. We got our usual fill of weeding and thinning, and will, against all odds, have enough materials for our compost heap. We also saw some pretty cool swallowtail butterfly caterpillars hanging out on the dill.

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You’d better get bready for this next update—I promise you will loaf it. On Tuesday we visited Otter Creek Bakery’s wood-fired oven to help (watch) Ben make sourdough. We were inspired by his bread, and hope we can prove ourselves and rise to the challenge of making bread in the pizza oven.

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Additionally, we have been harvesting sugar snap peas all week! The rainy weather has given us a huge crop of peas, so we’ve harvested almost every day.  Currently, our peas are being purchased by the dining halls and Otter Creek Bakery.  In fact, Otter Creek Bakery said that they might use our peas in a special, which we’re all looking forward to seeing.

Yesterday, after a couple rain-free days, we were able to fit in some transplanting.  We carefully popped the plugs of soil and sprouts out of the flats and gently pressed dirt in around them.  Then, we watered them with an aromatic mix of organic watered-down seaweed and fish fertilizer. Now, we have neat rows of baby collards, lettuce, and brussel sprouts soaking up the sun and rain.

Until our next rainy day, au revoir!

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Meet the 2017 Summer Interns!

Will

Will is from Westford, MA and is a rising sophomore here at Midd, where he is studying English and Arabic and has yet to take a non-humanities class. He enjoys reading, cross-country skiing, and farming (he’s also a spring-fall intern), and also pretends to like running. Nothing makes him happier than the smell of tomato plants and manure in the morning, except maybe dogs. This summer at the farm, Will hopes to set a record for most weeds pulled in a three month period and also for most defined farmer’s tan/Birkenstock tan combo (he is already nearing the latter). If Will had to pick a spirit vegetable, it would probably be asparagus because even though they make your pee smell weird, they have a pretty good flavor. He is looking forward to getting his hands dirty and exploring the best state in the Union this summer. On his list of favorite farmers, Jay is numbers 1, 2, and 3.

Emma

Emma, from Reading MA, will be a Junior when she returns to Midd in the Spring after studying abroad in Copenhagen. There she will be studying Architecture and hopes to find ways to incorporate her interest in Environmental studies with sustainable design. This Summer she is working on the farm and taking part in the Foodworks program where she will be studying Food systems with Professor Molly Anderson. She likes long walks on the TAM, skiing, lacrosse, and the satisfying feeling of pulling out a quack grass root. She loves food and growing it and can not think of a better place to farm than on the knoll. Her spirit vegetable is chard because even though no one is excited to see a swiss chard saute at Ross dinner, she’s proud of the little guys for being our biggest product. After work you can find her scouting out swimming holes and hikes with sunset views, and working to get a better birk tan than maisies chaco tan. Its Jay’s world, we’re all just living in it.

Sam

Sam is a joint farm intern and preservation intern this summer, and is a rising sophomore. He is interested in breadmaking, backpacking and beekeeping, and is spending his time at MIddlebury working towards a degree in some sort of Environmental field. Originally from Denver, he hopes to assimilate into Vermont culture this summer, and hopes to win the award for best flannel, severe neck tan, or even best straw hat if he’s lucky. His spirit vegetable is probably an onion, because they are sweet and flavorful even if there is lots of crying. On the farm, he hopes to perfect his scythe twist, achieve perfect ergonomic form in his squat for corn planting, and master the art of turning in manure. He also hopes to make a sourdough loaf that bring the bakers at Otter Creek great pride.

Maisie

Maisie is a rising junior from Chicago, Illinois and is so very glad to be working at the farm this summer.  While the rolling hills and Green Mountains of Vermont are far different from her home ground (flat land and a forest of tall buildings), she likes the new land that she’s transplanted in!  She loves the feeling of putting seeds in damp soil, looking past campus to see blue ridges rising in the distance, watching thunder-storms rolling forward, and holding a plant in her hands.  Off of the farm, she can be found trying to convince friends to go swimming in rivers, dreaming about food (especially fresh fruits, baked goods, and dairy), reading slowly, or sketching.  At school, Maisie studies biology and a smattering of other subjects, from chemistry to gender studies.  She is grateful to be spending so much time outside and around green growing things this summer, and hopes to be able to continue doing so beyond the shift of summer into fall.  Her spirit vegetable is arugula/salad rocket and her favorite awkward tan line is a crisp chaco-tan.

Vanessa

Vanessa Dikuyama is a rising senior from Medellin, Colombia. She likes growing, making and eating food, and the interpersonal connections that come with it. She is crazy about lentils and the greens (and weeds) that she munches on while working on the field. The most satisfying thing, she claims, is pulling dandelions and horseradish roots from the ground. Besides food, Vanessa enjoys dancing, going on hikes and looking at architecture blogs. Vanessa is a farm intern for the spring and fall of 2017 and is working at the garden for a couple of weeks at the beginning of the summer. She is not escaping the heat of the summer months though. On the contrary, she is searching for warmer lands in her home country during the summer. Vanessa’s spirit fruit is mango and her favorite terrible tan is the raccoon tan.

Julia

Julia, who is from Marblehead, MA, is a rising Junior at Midd. She loves being in Vermont (or as her dad calls it, “God’s Country”) and enjoying the mountain views, which are a nice change of scenery from Marblehead’s seaside landscape. At school, Julia is a Sociology/Anthropology and Political Science double major. She loves nibbling on strawberries at the farm and always enjoys pulling up quack grass roots from the garden beds. Julia is a farm intern for the summer of 2017, but other than farming she enjoys throwing javelin for the track team at Midd, walking on the TAM, skiing, and scouting out swimming holes. Julia’s spirit vegetable is broccoli, and she’s been told her hair has a similar texture to it. Her favorite terrible tan is the farmer’s tan and, of course, her favorite farmer is Jay Leshinsky.

Helene

Helene Rowland is a rising sophomore from New Jersey, and she’s a foodworks intern working at the farm for the summer. While she has worked on a farm before, she mainly worked with pigs, and so working with vegetables is a little intimidating. That being said, throwing for the track team, working as an FYC, and whitewater kayaking has given her the confidence to face her fears. A large fan of oatmeal, she hopes to use natural remedies to avoid sunburns, but she hopes to acquire a good mid calf before the season is over. Helene’s spirit vegetable is spinach, because it reminds her to ~stay fresh~. She is hoping to translate her skills onto the farm into her environmental economics degree, where she will convince companies to go green, as well as secure Jay’s role as the head of Vermont’s agricultural board.