The 2020 planting and harvesting seasons didn’t play out on the Purdue Student Farm quite as Chris Adair, farm manger, anticipated. While COVID-19 presented copious challenges for the farm and its student workers, Adair said the team also demonstrated innovation and quick thinking in adapting to unforeseen roadblocks.
Campus dining halls have been the farm’s chief client. One of Adair’s main concerns early in the pandemic was how to keep the farm solvent as dining halls reduced operations. Initially, Adair said they donated produce to local and on-campus food banks. At the end of the summer, the farm also began selling produce subscription boxes priced at $25.
“Everyone has really enjoyed the boxes, I think, because they keep coming back,” Adair added. “I think we’re doing a good job providing them with even more produce than expected. It’s clear there is a demand for this in the community.”
In addition to selling produce on this less-corporate scale, Adair said they offer tips on how to use some of the produce that might not be familiar to customers. Many stores in the surrounding area don’t sell things like celeriac, kohlrabi or even lemongrass, so Adair and students share ideas with customers for how to incorporate these ingredients into their cooking. In the future, Adair said, they’d like to furnish the boxes with recipe cards.
External Link: The Purdue Student Farm adapts during COVID-19