Agriculture & Natural Resources Program

Certified Organic Vegetable and Small Fruit Production

The gardens and greenhouse cultivates 12 acres of horticultural food crops, generating a vast assortment of produce. At the peak of the season, harvest yields include tomatoes, eggplant, beans, peppers, squash, cucumbers, berries, wheat, corn (for grinding), garlic, and potatoes. Two cycles per year of cool season crops provide beets, carrots, broccoli, snap peas, and greens. Culinary herbs, grown in small quantities, complement our produce at the farmers market.

Berea College salad greens are a community staple, purchased again and again by customers at the farmers market, as well as by local businesses, and even used to stock the salad bar at the College Food Service. In the spring and fall, the gardens weave a tapestry of greens with the succulent leaves of romaine, kale, spinach, mustard, and mixed loose-leaf lettuces. Because the growing-power derives from compost, greens are the edible link in a chain that converts everyday waste to a valuable product.

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