What’s New at Winter on the Farm

dsc_0116Winter on the Farm is one month away! Our February vacation camp for 4th-7th graders takes place 2/21-2/24, from 8:30am to 2:30pm. Sign up is by the day, so you can pick the 1,2,3, or all 4 days that work best in you and your camper’s schedules. Activities are different each day, but all focus on nutrition, hands-on cooking, plants, and the environment.

Even though there will likely be snow on the ground, we’ll still go outside every day to experience the winter wonderland around the farm! There is still plenty to explore and search for, like animal tracks, evidence of seeds, and identifying the flora and fauna in our midst.

DSC_0012.JPGDuring Winter on the Farm we focus on learning, tasting, and experimentation. Knowing what foods are healthy does little use if you don’t like to eat them! So we focus on learning a few key concepts, then providing many opportunities to taste healthy foods in different forms, like raw, cooked, or in different dishes. Campers are also given the chance to develop their own creations! We might learn the basics of salad dressing or personal pizzas, then give everyone the chance to make their own. We hope this personalization and ownership of healthy food can continue at home for happy and healthy eating.

When we aren’t exploring the great outdoors or cooking up a storm, we’ll do a variety of active games and creative projects to engage all learners. Space in this program is limited, so sign up early to reserve your camper’s spot! More information and sign up on our education page. Questions? Email mailto:tori@community-harvest.org.

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Top 5 Benefits of Becoming a Monthly Grower

UNUM Interns at CHP on 7.5.16

Photo by Norm Eggert Photography

Our team knows YOU are the reason CHP continues to make a wonderful impact in our community! It only takes a small commitment from each of us to make to make a big difference on our farms for the year. A monthly gift of just $5 enables CHP to provide five pairs of sturdy and safe clippers for volunteers while $25 a month supports the purchase of seeds for an entire acre of crops! Every contribution is meaningful and our Monthly Growers know the impact they have when they come together each month.

Still not convinced? Here are the top benefits Monthly Growers enjoy:

  1. Unique updates from our farms
  2. Simplified monthly budgeting
  3. Special acknowledgements in our Annual Report
  4. Hassle-free donations and a convenient year-end tax receipt
  5. Making their gift go further by streamlining the donation process and providing dependable support for CHP’s mission

Your hard work and support each season enables us to grow and donate hundreds of thousands of pounds of fresh fruits and vegetables to those who need them most. Monthly Growers allow their contributions to reflect their ongoing commitment to our mission. Spread your impact throughout the year and become a Monthly Grower today!

CHP’s Monthly Growers program is an online recurring gifts program. Members sign up online and choose their monthly donation level to be automatically charged each month. At the end on each fiscal year, Monthly Growers are sent a year-end tax receipt with each itemized donation and their cumulative gift for the year. Community Harvest Project is a 501(c)3 non-profit organization and all donations are tax-exempt to the extent permitted by law. To change or suspend your donation at any time, please contact claudia@community-harvest.org.

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Photo by Norm Eggert Photography

Looking Forward to Summer and Our 2017 Intern Program

dsc_0012jpgIt goes without saying that from the time we begin planting seeds in later winter/early spring until the time we get our last crops out of the fields and get the farm ready for winter rest, this is a busy place.  One question that we often get asked is what do we do in the winter months.  From a volunteer standpoint this is one of the busiest times of the year as we prepare our programming, materials and recruiting for the needs of a new year.  On top of beginning to schedule the thousands of volunteers that we will have coming out to do the work of the farm this time is particularly important in recruiting for our Summer Intern Program.  As students begin to return to school after their long winter breaks they begin to focus on planning their summer months to explore opportunities and apply more learning to their future.

It seems funny that we are thinking about our summer intern program this early in the year doesn’t it?  The fact that we have been focused on this important part of our operation led to an interesting discussion over lunch last week.  We thought that we would check in with a few of our former interns and ask how the internship experience impacted them in making future decisions.  The emails that we received speak for themselves and we are really proud of all of the students that we have been able to work with over the years.  We are also very proud of our ability to share the great resources of our farms to impact students, their understanding of non-profit work and their futures.  If you know of a college student looking for an opportunity for this summer please let them know that CHP is an option!

Alex Cohen, CHP Intern Class of 2014, Clark University

Interning with CHP provided me with hands-on experience in both the nonprofit and environmental justice worlds. I had the opportunity and the pleasure of working with other employees as well as volunteers on something bigger than ourselves. I was also able to build relationships with other interns living and going to school in Worcester who I wouldn’t have known otherwise. Even though my summer internship was almost three years ago, I talked to one of the other interns as recently as last week, which I think speaks to the culture that CHP cultivates and their emphasis on people to people interaction. Because of the versatility of CHP’s internship program, I was able to farm and do research for them, which are now two things that I care about and continue to advocate for. CHP opened the door to food and environmental related policy work, which is a topic I am planning on pursuing during graduate school.

Tyler Buckhout, CHP Intern Class of 2015/16, College of the Holy Cross

In the summer of 2015, I spent most of my days serving as a college intern at Community Harvest Project with my friends and peers, teaching volunteers how to grow fresh produce, and helping to foster the community that is so vital to the project. I learned what it meant to work hard, engage with others professionally, and develop communal relations. Due to that experience, I started asking how I could get more involved in food justice and service work. I could not find a solution in many of the mainstream avenues of business or finance. So, after college I wanted to do more for CHP than just intern. Having a foundation set in community engagement and volunteer farming, I accepted a role as Partnership Fellow serving CHP through AmeriCorps VISTA. I had to come back.

My new position keeps that ethic of hard work, professionalism, and community engagement. The internship, volunteer experience, and staff provide the fabric which holds those values close to Community Harvest Project’s whole organization. Without those pieces, I would miss out on the opportunity to learn and grow in a place deeply committed to serving others with food and community. And with those pieces, my future will be devoted to impactful work and service.

Claudia Frazer, CHP Intern Class of 2014, Clark University

My experience as the Development Intern at CHP provided me the opportunity to explore my interest in non-profit management while working on a beautiful farm. I spent the summer with one hand in the dirt and the other in the office – two roles I am lucky to maintain today. When the internship ended and I graduated from college, I joined the AmeriCorps VISTA program and served as the Fundraising and Events Coordinator at CHP. Today, I am still involved with the organization, working as the Development and Events Coordinator as a staff member. Each step I take at CHP is an incredible learning experience which allows me to grow both professionally and personally. From the first day of my internship, CHP has inspired me to harness the power of community, planting seeds of positive change wherever I go.

Joel Simonson, CHP Class of 2015, Clark University

Interning with CHP during the summer of 2015 absolutely had a direct impact on my desire to pursue nonprofit work, specifically involving access to healthy food. I am currently an employee of Lovin’ Spoonfuls, a Boston-based food rescue nonprofit that facilitates same-day collection and distribution of fresh food from groceries and a variety of additional vendors, and this would not have been possible without my experience at CHP.

CHP is driven by an inspirational mission, and while utilizing community volunteers and partnerships, the organization brings thousands of people together each year to grow fruits and vegetables to provide for those experiencing hunger. As a result, I was constantly interacting with community members of all backgrounds as a Sustainable Farm Intern. This influenced my desire to work for Lovin’ Spoonfuls, and I firmly believe I am better equipped for my current role as many of my daily responsibilities mirror those that I practiced while interning at CHP.

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January 2017 – Recipe of the Month: Garlic



Roasted garlic is one of those wonderful recipes where the execution is easy and the results are astounding. This recipe deepens the unique flavor of this allium, while also removing some of the intensity of raw garlic. With this recipe you can eat the roasted garlic as is for a quick snack, or add your results to any dish that calls for garlic.

Whole Roasted Garlic

Adapted from Froment Free

  • One whole head of garlic
  • California olive oil
  • Aluminum foil
  • Small pan for roasting

Preheat your oven to 350F. Prepare the garlic by cutting off the top of the head, so that all cloves are exposed and their tops are cut off. Take your cut head and place it in the center of a sheet of aluminium foil, cut side up. Drizzle olive oil on top of the garlic, until all gaps are filled. Then wrap the aluminum up around the head until it is completely covered. Place in your pan and roast for approximately 1 hour. Let cool in the foil for 10 minutes, and let cool for another 10 minutes outside of the foil. Peel the garlic so each clove falls from the head. Then either eat your garlic as is, or add it to your next dish!

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