Rutgers Gardens Student Farm

About

The Student Farm, an informal endeavor for many years, was officially welcomed to Rutgers Gardens in 2016. With renewed vigor and guidance, the farm now functions as an outdoor classroom for specialized, interdisciplinary coursework, providing unique learning opportunities, hands-on experiences, and research opportunities for students throughout the year. It also serves as a vibrant local food source and provides a foundation for community outreach and programming, as well as an entrepreneurial perspective. Our aspiration is to showcase an example of small-scale food production that is simultaneously ecologically sound, socially just, and economically viable—the three pillars of sustainability.

In 2019 the Student Farm partnered with the Rutgers Student Food Pantry to provide fresh produce to food-insecure students. Throughout the growing season, fresh produce is distributed on a weekly basis to students in need of access to nutrient-dense food. Additionally, we operate a Community Supported Agriculture (CSA) share program (see details below), and we will be selling our produce at Cook’s Market during the harvest season.

The summer interns who contribute to the farm operation are part of a 15-week Student Farm Internship Program. These paid positions offer students the opportunity to learn about production, local food justice, community outreach, and more, by helping with all aspects of small-scale organic farming, from seeding to sale and everything in between. Visit the Rutgers Gardens Internship page to learn more.

In 2024, the Rutgers Gardens Student Farm became a partner of the Northeast/Mid-Atlantic Regional Partnership for Organic Transition, and is hosting a series of workshops and educational events through summer 2025 to support transitioning and existing organic producers. While the Student Farm has been growing diversified vegetables using all organic methods for years, the farm has not been certified as organic. That is about to change! Visit the Student Farm’s Transition to Organic Partnership Program (TOPP) page to learn what that process entails and follow the farm’s journey towards organic certification.

Community Supported Agriculture Program

The CSA model we use is one of free choice. You will essentially have a debit account with the Student Farm that will allow you to come when you want and choose what you want at our stand at Cook’s Market. This means that you will be able to decide what and how much of each item you will be taking home. Skip what you know you will not use and take more of what you love. If you are away on vacation or are just simply too busy to make it to the market, you will not miss out on any vegetables. Your account balance will remain intact until you visit us again. Use $40 or $5 on any given Friday—it’s totally up to you. We will update your balance weekly, so you may ask for your current balance at any time. The only option for share collection is Fridays at Cook’s Market (Rutgers Gardens) from 11 am – 3 pm. There is no CSA credit rollover from year to year. Remaining balances at the end of the year will be used to donate produce to the Rutgers Student Food Pantry in an effort to help provide fresh and healthy food options to food-insecure students.   

Please stay tuned for an announcement of when Cook’s Market will be operating in 2025, and we’ll post the 2025 CSA enrollment link here.

There are four share sizes: $200, $350, $500, and $750. You will receive a member bonus for participating in the CSA. 

$200 (5% bonus- $210 starting balance)
$350 (10% bonus- $385 starting balance)
$500 (15% bonus- $575 starting balance)
$750 (20% bonus- $900 starting balance)

Not all of the items listed below are available each week of the associated season. There are generally 10-20 items available to choose from each week. Weekly availability changes frequently and will be communicated through weekly newsletters along with updates from the fields.

Spring: kale, chard, kohlrabi, scallions, radishes, arugula, mixed greens, pea shoots, sunflower shoots, beets, bok choy, lettuce, snap peas, sweet salad turnips, herbs. 

Summer: kale, chard, beets, cabbage, carrots, mixed greens, zucchini/summer squash, cucumbers, lettuce, green beans, onions, fennel, peppers, hot peppers, eggplant, tomatoes, cherry tomatoes, potatoes, tomatillos, garlic, herbs. 

Fall: kale, chard, lettuce, beets, cabbage, onions, garlic, potatoes, fennel, peppers, hot peppers, arugula, mixed greens, bok choy, tat soi, sweet salad turnips, rutabaga, sweet potatoes, radishes, green beans, carrots, spinach, ginger, snow peas, herbs. 