Saturday September 19, 2015
Celebrate the beginning of fall with our fourth annual Farm Harvest Festival at Squire Valleevue Farm! Guests will have an opportunity to see what our Farm Food Program has produced for Bon Appétit, CSA and Farmer Markets.
Where: Squire Valleevue Farm - 37125 Fairmount Blvd. Hunting Valley
When: Saturday, September 19, 2015
Time: 1 to 6 p.m.
Location: Download a map of festival events[PDF, 235KB]
Activities: Download list and times of Activities
Buses will be leaving from Thwing Center, beginning at 12:30 p.m.
Cost: This event is organized by the Student Sustainability Council and the Farm Administration. It is opened to students, faculty, staff and alumni. The event activities are free. Food will be free for all CWRU affiliates with a Case ID. Other guests will be charged a $5 fee for food and drinks. This $5 fee goes to defer the costs of the food for non-student groups. The menu will include vegetarian chili, apples, apple cider, ice cream, and fresh salads made with Farm produce.
Activities will include hayrides, corn-hole tournament, small bonfires to cook s'mores, a tall grass maze, music, dancing, herbs planting in the greenhouse, mushroom productions, wood carving, fresh food cooking demonstrations, yoga class, knitting, cookie decorating, weaving and hiking tours.
Previous years sponsors include:
- Student Affairs
- Staff Advisory Council
- Human Resources
- Alumni Association
- Bon Appétit
- Private Donation
- Great Lakes Energy Institute (GLEI)
- College of Arts and Sciences
- Graduate Student Staff
- Fowler Center
- Sustainability Alliance
- Housing and Residence Life
- Center for Civic Engagement and Learning (CCEL)
- University Student Government (USG)
- Residence Hall Association (RHA)
- University Program Board (UPB)
- Student Sustainability Council (SSC)
Special thanks to the USG Student Sustainability Council and farm staff for organizing and fund raising for the event.
Want to Learn More?
The purpose of the Farm Food Program is to grow food at the University Farm to supply locally grown and fresh vegetables to the campus dining rooms and university community. The goals of this initiative are to provide new educational opportunities to faculty and students, to study local food production in a sustainable way using mostly organic methods, and deliver fresh food and herbs to the campus—and to the university community.