WEST LAFAYETTE, Ind. – The Purdue University Student Farm will provide fresh, locally grown vegetables to community members for a second year.
The Kettle Vegetable Season Pass will provide Purdue and West Lafayette subscribers with vegetables grown by Purdue students each week from July through November. The 22 week program will include everything freshly grown and picked that week.
The Purdue Student Farm launched the Community Supported Agriculture (CSA) program in 2020 to support the local community and in response to the closure of student dining halls, its primary customers. According to Steve Hallett, professor of horticulture and co-director of the student farm, the students of the farm have always wanted to learn about direct selling in local agriculture by selling to the local community.
The Boilermaker Seasonal Vegetable Pass provides an educational experience for students and fresh vegetables for the community. The farm’s goal for the 2021 season is to recruit 50 subscribers for the 22 week program.
“The Kettle Vegetable Season Pass directly supports the foundation of the student farm: to teach students about small-scale farming, from growing to selling,” said Grace Moore, President of Purdue Student Farm Club. “Not only does this program sell fresh, local vegetables to the community, it also expands the possibilities for students like me at the Purdue Student Farm Organization to gain hands-on experience with local food systems. The support that we have already seen from the community is so encouraging to us, and we are very excited to roll out this program. “
Petrus Langenhoven is a specialist in horticultural and hydroponic crops in the Department of Horticulture and Landscape Architecture and co-manager of the farm.
“Student education is the heart of the farm, and the pandemic has put a lot of things in perspective for all of us,” he said. “We have once again realized how important it is to have fresh, locally grown produce when supply chains are broken and that teaching the next generation of growers and horticulturalists is an essential aspect of sustainability. Students, staff and faculty are working hard to increase the resilience of our community. Purdue Student Farm is grateful to be an integral part of this. “
Hallett said, “We look forward to building new relationships with our local community as a trusted supplier of healthy, safe and nutritious food. It’s exciting to reconnect after this last year; meet people while they pick up their fresh food and know that our programs are reaching the area. I am very proud of our students and their farm. It is a very exciting time.
Julie Huettman, Coordinator of Purdue Extension, was one of the first subscribers to the CSA 2020 program.
“The Season Pass for the Kettle Vegetables was a great experience,” she said. “Easy online ordering, convenient pickup and products already selected and bagged. The variety of products motivated me to try new recipes. I can’t wait to subscribe again this year.
The student team has already received more than half of the subscribers for the 2021 season! People can register before the end of May for a 20% discount. More information is available online.
Writer: Nyssa Lilovitch, 765-494-7077, [email protected]
Sources: Steve Hallett, [email protected]
Chris Adair, [email protected]
Petrus Langenhoven, [email protected]
Agricultural communications: 765-494-8415;
Maureen Manier, Head of Department, [email protected]