By Kat Christen, Antioch Farm manager
By Kiersten Savage ‘16
It’s Wednesday morning at 8:00 a.m. The chickens are clicking and blurting at a faithful farm employee out early to feed and water them. The nine month old lambs are bleating while playfully rubbing their heads together. It’s a beautiful morning soon to be a busy day. Today is the day of abundance and happy absurdity.
By Marianthe Bickett ’15
This is an exciting time on the Antioch Farm as much of our labor is devoted to harvesting and reaping the benefits of our hard work all season long. Two farm interns and eight student employees bring the kitchen over 100 pounds of string beans and 80 pounds of tomatoes every week. Students enjoy the golden-yellow tomato orbs, sautéed, steamed and pickled yellow and green beans, rosy-pink mashed potatoes, and rainbow chard almost every lunch and dinner in Antioch Kitchens.