Students Volunteer for the Virginia Harvest Celebration

The Friday before the monumental Virginia Harvest Celebration Meal was a day of preparation.  Students from the Sustainable Food Corps, general volunteers, and passersby lent their time potting herbs into glass jars to serve as sustainable centerpieces for the meal the following Tuesday.  An array of local, organic herbs from Robbins Farm through the Appalachian Harvest growers’ network with Poplar Manor Enterprises compost and  accompanying labels were all assembled by these volunteers, used for the meal, and have now been transferred to the Dining Services Garden at Kentland Farm to later be incorporated into meals at The Farms & Fields Project.

Photos courtesy Mary Span.

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