THE STUDENT FARM at Rutgers Gardens Business Plan Summer ...oaup.rutgers.edu/Documents/StudentFarm_BusinessPlan.pdf · The Farm business plan is intended both as an internal organizing

THE STUDENT FARMat

Rutgers Gardens

Business PlanSummer 2016

Office of Agriculture and Urban Programs

The Student Farm at Rutgers Gardens Business Plan, Summer 2016

1OVERVIEW

INTRODUCTIONThe business plan will lay out the Office of Agriculture and Urban Programs’ (OAUP) approach for the devel-opment, operation and funding of the Student Farm at Rutgers University. OAUP supports academic and out-reach efforts that connect urban and suburban communities with agriculture in order to enhance the economy, landscape and culture of New Jersey. Working with academic programs from multiple disciplines in SEBS and Rutgers at large, OAUP connects students with farmers and communities seeking to develop and expand urban agricultural endeavors. OAUP works closely with Rutgers Cooperative Extension to connect the resources of the University to the larger community through action research and outreach.

The Farm business plan is intended both as an internal organizing tool with which to plan for long-term growth, and as a way in which to communicate our vision with potential sources of funding for the develop-ment and operation of the Farm. The business plan outlines the strategy for growing, marketing and distrib-uting fresh produce within the University and New Brunswick communities. The plan will describe the model that OAUP seeks to create, the methods of production and crop varieties, the labor and partnerships neces-sary for the model’s success, and strategies for funding.

The plan will consider a five-year time frame, which will include both the initial phase of the farm – a site that holds approximately 2,500 square feet of production space – and the future farm site, which will bring approx-imately three acres under production. The future site will begin the organic certification process through the USDA as soon as possible. The plan also considers the development of a multi-disciplinary curriculum based around the farm.

The members of the business planning team are as follows:

Laura Lawson, Dean, OAUPMeredith Taylor, Research Associate, OAUPArianna Lindberg, Farm Coordinator/Instructor, Department of Landscape ArchitectureBruce Crawford, Director, Rutgers Gardens

Potential risks to the success of the Student Farm may include the challenge of securing long-term financial support for the development and expansion of the farm, consistent crop yield and quality, and the challenge of balancing produce donation with sufficient income.

Planting the flower bed, May 2016 (left); Flower bed in July 2016 (right)


2VISION STATEMENTThe OAUP vision for the Student Farm is one that includes student education and research opportunities, intentional community involvement and outreach programs that focus on food access and security, and entre-preneurial pursuits. The Farm is intended to provide a model of what small-scale urban and peri-urban agricul-tural production can be while also facilitating research, education, and discussion regarding the mutual concerns of food sovereignty and urban agricultural viability. Like many urban or small-scale agricultural endeavors, the Farm will have a social responsibility – to both its students and its extended community – and an economic reality, and will need to find a way to balance the demands of both in a sustainable fashion through the estab-lishment of a model that brings together education, food production and income generation in order to engage agriculture in community development.

As a year-round outdoor classroom and living laboratory, the farm will offer a sequence of interdisciplinary place-based and hands-on courses through the Agriculture and Food Systems Program. The development of such courses will provide a financial strategy with which to support an educator, as well as a way in which to engage students in the stewardship of the site.

0’ 100’

CLASSROOMBUILDINGS

FARM SITE, APPROX. 5 ACRES

COMPOST SITE, UP TO 2 ACRES

1 2

3

4

5

6 7

89

1 Food Forest2 Demonstration Lawn (organic lawn care or meadow)3 Perennial Crop Production (approx. .15 acre)4 Storage Shed (approx. 2,000 sq. ft.)5 Research Field(s) (approx. .2 acre)6-9 Production Fields* (approx. .75 acre each)10 Production Greenhouses/High Tunnels

*To accommodate crop rotation

Gateway Entrance through Deer Fence

Student Farm at Rutgers GardensConceptual Design, June 2016

Image source: Bing Maps

Conceptual diagram of Student Farm expansion at Rutgers Gardens


3As an operation concerned with its role in food access and justice, the Farm is forging partnerships with emer-gency food providers and social services. These efforts will be measured and documented in order to inform future production, and financial support will be sought through grants and donations.

As a source of local, organic food production, the farm will be an economically viable source of fresh produce for the surrounding communities, through both direct and wholesale marketing.

As a platform for entrepreneurism, the farm will offer myriad research opportunities for students and faculty involving, for example, new crop varieties, growing techniques, product development and marketing strategies.

The OAUP’s vision for these interconnected aspects of the farm is one rooted in stewardship and sustainability.

MISSION STATEMENTThe mission of the farm is to provide education, to support the emergency food system, to promote the pro-duction and purchase of locally and organically grown produce, and to demonstrate the viability of small-scale organic agriculture within an urban and peri-urban context.

GOALSThe short-term goals of the Farm include the success of its first intern employment during the summer of 2016 and its first summer course, Principles and Practices of Small-scale Organic Farming, a three-credit offer-ing through the Agriculture and Food Systems Program. (For course syllabus, please see Appendix A, page 11) In addition, we are committed to the establishment of partnerships that provide both income generation and opportunities for community service and development. At this time, we are developing partnerships with Rut-gers University Dining Services, the New Brunswick Community Farmers Market, local restaurants, and Elijah’s Promise to begin meeting these produce distribution goals.

Beginning in its first season, the Farm will grow field crops during spring, summer and fall seasons, and will aim to continue production of greens and other cold-tolerant vegetable varieties throughout late fall, winter and early spring months with the use of a high tunnel, low tunnels and cold frames. Additionally, the Farm will begin growing and marketing trials of several unique, high-value crops that will aid in profit.

Mid-term and long-term goals of the Farm seek to deepen the aforementioned partnerships, as well as develop additional avenues for both income generation and commitment to the emergency food system. OAUP will continue to develop a year-round curriculum based at the Farm, and will work to offer opportunities for inde-pendent studies and research.

Other goals include the development of a robust composting system, expansion of production, and the addi-tion of an apiary and chickens.

The Farm will be managed by the farm coordinator and staffed by students and student interns.

It is anticipated that during the initial phase, farm sales will be able to support the salary of one full-time intern. Following the expansion of the Farm to three acres of production, it is anticipated that farm sales will support the full salaries of summer interns, and 25% of the farm coordinator’s salary. Additional earnings will be invest-ed directly back into the Farm.


4ORGANIZATION + MANAGEMENTThe Student Farm will be operated through the Office of Agriculture and Urban Programs (OAUP), under the leadership of Dean Laura Lawson, and will be owned by Rutgers, the State University of New Jersey. The Farm will be managed by a farm coordinator employed by the University reporting to Dean Lawson. Administrative support will be provided by OAUP.

The acting farm coordinator, Arianna Lindberg, brings with her a background in small-scale organic production and marketing of vegetables and flowers, as well as teaching within the discipline of landscape architecture and the Agriculture and Food Systems Program. The farm coordinator will be responsible for the day-to-day oper-ations of the Farm and will report to Laura Lawson and Bruce Crawford. Student workers will report to the farm coordinator.

During the initial phase of the Farm, it is anticipated that all labor needs will be met by two interns, each of whom will work 20 hours per week for a duration of 16 weeks. Interns will be paid the going rate.

Agriculture and Urban Programs

UrbanInitiatives

Campus andCommunityEngagement

UrbanAgriculturePrograms

Center forUrban

EnvironmentalSustainability

Center forUrban

RestorationEcology

RutgersGardens

StudentFarm

LearningLabs

Courses WorldFood Prize

Ag in the CityNetwork/

Conference

CookOrganicGarden

AeroponicsLab

Ag + FoodSystems

OtherMajors


5MARKETING STRATEGY

INTRODUCTIONThe following have been identified as potential customers for the Student Farm: • New Brunswick community (New Brunswick Community Farmers Market and Rutgers Gardens Market) • Rutgers University Dining Services (Joe Charrette, Director and Lisa Tenore, Buyer) o Harvest Café (Ian Keith and Rachel Reuben, Chefs) o Rutgers Club (Randy Pavlik, Chef) • Twin Oaks Catering • DELTA’s restaurant (New Brunswick) • Elijah’s Promise (non-profit soup kitchen and culinary school)

The products that will be produced and sold by the Farm include fruits, vegetables, herbs and flowers. (For a complete listing of 2016 plantings, please see Appendix B, page 16) These products will be made available to customers through direct weekly sales at the New Brunswick Community Farmers Market (NBCFM) and Rut-gers Gardens Market, weekly or bi-weekly sales to the University Dining Services, direct wholesale to catering or restaurant operations, and through donation to Elijah’s Promise.

At present, organically grown produce is not offered through the New Brunswick Community Farmers Market, and there is not yet a flower grower at the Rutgers Gardens Market. Additionally, there are no farms that sell directly to the University Dining Services, and there is both interest and demand from students, faculty and staff for the supply of fresh, locally and organically grown produce in the dining halls, Clubs and Harvest Café.

As the Farm expands in production, it can help to meet the demand for fresh, locally and organically grown produce at various New Brunswick restaurants, such as Delta’s, and catering operations, such as Twin Oaks.

Promotion of the Farm’s market presence will be advertised through OAUP, NBCFM and Rutgers Gardens websites and social media, and local sourcing of produce at dining halls and Harvest Café will be promoted via social media and University websites, and will also be advertised on site.

MARKETAs stated above, OAUP has identified a target market that includes individual consumers, University Dining Services, local restaurants and caterers, and non-profit organizations dedicated to improving the local emer-gency food system.

Individual members of the immediate community – residents, University employees and students – currently face a shortage of walkable access to affordable fresh, high-quality, locally and organically grown produce. A Farm presence at NBCFM will help to fill this void, and will aim to do so in manner that addresses the needs and desires of both neighborhood and University. Additionally, direct interaction with the consumer will help to inform future growing seasons for the Farm in terms of crop and variety selections that are culturally appro-priate.

A presence at the Rutgers Gardens Farmers Market will focus on the sale of cut flowers and other specialty produce items, such as heirloom and rare varietals, paw-paws, figs and edible flowers that are not currently of-fered by other vendors. Development of a “Market Meal Box” is also being considered. (See Appendix C, page 22 for Market Meal Box proposal and examples)

Partnership with the University Dining Services also presents a unique opportunity for alternative food pur-chasing by the University. Students, in particular, are increasingly aware of industrial agriculture practices, food


6

miles and food waste. By purchasing locally and directly from the Farm for some of its needs, Dining Services has the chance to support and promote more sustainable approaches to food production and distribution. Harvest Café, which is committed to using whole, minimally processed foods on their menu already, will be able to list “local and organically grown” to their food mission, and can look to the Farm as a source of unique or difficult to find greens, herbs, vegetables and fruits. This direct partnership between the farm and kitchen personnel will, like the Farm’s direct engagement with individual market customers, allow for a dialogue and feedback that can inform and inspire crop planning.

In keeping with the Farm’s dedication to the emergency food system, a significant portion of produce will be donated to Elijah’s Promise, a local non-profit whose vision is to “harness the power of food to break the cycle of poverty, alleviate hunger, and change lives.”

At the time of this proposal, approximately one-half of produce harvested from the Farm has been donated to Elijah’s Promise; the other portion has been distributed through various wholesale and direct marketing sales. (See Appendix B, page 19 for a table that illustrates the breakdown of distribution to date)

PRODUCTThe goods produced by the Farm will be of high quality and organically grown. They will be unique in the sense that they are grown within the very city in which they will be distributed. Coupled with this is the fact that the cultivation, harvesting and marketing of all produce is central to a curriculum that provides hands-on educa-tional experience for University students from multiple disciplines.

The Farm will seek to pay close attention to the needs of the local and University communities with regards to crop planning, extension of growing and harvesting seasons, and market pricing.

(See Appendix B, page 16, for a complete listing of 2016 plantings and their respective availability)

DISTRIBUTIONMarket: Direct to ConsumerProduce and flowers will be sold by the piece or bunch at markets. Produce and flowers will be harvested within one day of distribution and will not be stored for extended periods of time prior to retail sale. Prod-uct that needs refrigeration for even short-term storage will need to be harvested on market day until such

Interns at New Brunswick Community Farmers Market, July 2016 (left); Students participating in Farm Summer Course harvest and wash carrots, July 2016 (right)


7storage facilities are acquired. Delivery of product to market will be by University van or truck, or by person-al vehicle. The Farm will sell produce at NBCFM, and flowers and other specialty items at Rutgers Gardens Farmers Market on a weekly basis.

Wholesale: Direct to Dining ServicesProduce sales to University Dining Services will be by the piece, bunch or in bulk, depending on the specific product. Produce will be packed in crates, weighed and delivered to an agreed upon location on an agreed upon schedule. Produce will be harvested within one day of distribution and will not be stored for extended periods of time prior to wholesale. Product that needs refrigeration for even short-term storage will need to be harvested on delivery day until such storage facilities are acquired. Delivery of product to Dining Services will be by University van or truck, or by personal vehicle. The Farm will wholesale on a weekly or bi-weekly basis, or as agreed upon by the partners.

Donation: Direct to Non-profitProduce donations to Elijah’s Promise will take place on a weekly or bi-weekly basis. Produce will be harvested within one day of distribution and will not be stored for extended periods of time prior to donation. Product that needs refrigeration for even short-term storage will need to be harvested on donation day until such stor-age facilities are acquired. Any produce not sold at market will also be donated. Delivery of product to Elijah’s Promise will be by University van or truck, or by personal vehicle.

PRICINGThe Farm will set prices based primarily on prevailing market prices for similar products, both at retail and wholesale levels. The Farm will also explore the opportunity to develop a sliding scale model in order to meet the needs of lower income market customers. The sale of higher value goods, such as cut flowers, specialty produce and market boxes, will help to offset lower prices. In addition to these sales, a lower overhead and distribution cost than many of the Farm’s competitors will help make this approach possible.

In general, customers – both in retail and wholesale settings – are willing to pay a higher price for certified or-ganic produce. Once the Farm has gone through the certification process, sales will be reflective of its organic status.

(See Appendix B, page 19 for a table that illustrates prevailing conventional and organic produce)

SALES VOLUMEThe Farm will begin producing crops for sale in summer 2016. Field production will continue until late fall, and it is anticipated that greens and herb production will continue through the winter by utilizing the high tunnel and cold frames. Field production will begin again in spring and continue to fall in the same manner.

University Dining Services is committed to purchasing as much as the Farm can produce. Prevailing market rates will be paid for produce delivered.

(See Appendix B, page 20 for a table that illustrates anticipated yields for 2016 crops)

COMPETITIONAt present, NBCFM has only one farm vendor. Presumably there will be some overlap in terms of produce of-fered by the existing vendor (Pop’s Farm) and the Student Farm; however, the Student Farm will also provide a number of unique crop varieties, herbs and flowers not currently available. In addition, the Farm’s commitment to organic practices will fill a void that currently exists in this market.

The Farm’s presence at Rutgers Gardens Farmers Market will be in the company of a variety of vendors,


8including Chickadee Creek (certified organic produce), Fruitwood Farms and Stults Farm; however, the Farm’s offering of premium, organically grown cut flowers will be unique.

At present, University Dining Services does not source any of their produce direct from farmers, and the Farm is in an outstanding position to establish a long-term partnership that is focused on the provision of local, or-ganically grown produce. The director is committed to the pursuit of sustainable practices, student education and entrepreneurship. Support of and partnership with the Student Farm will allow Dining Services to practice these commitments in a highly visible manner.

PROMOTIONPromotion of the Farm and its mission will be approached in numerous ways. Already, a press release highlight-ing the groundbreaking for the new student farm, its plans and commitment to the emergency food system was published in fall 2015. It is anticipated that another release will be made in summer 2016 to highlight the first season of the Farm’s production and intern employment.

Advertisement and enrollment for courses that utilize the Farm as part of the curriculum, such as the Summer Farm Course, will aid in the promotion of the Farm and its mission. Another example of promotion through curriculum is evidenced in the completion design/build studio that was offered through the Department of Landscape Architecture in spring 2016. The students’ work in this studio focused on the design and construc-tion of a harvest station for the initial phase of the Farm, and development of a master plan for the farm ex-pansion. A short documentary film of the studio work was made by Will Atwater and can be viewed on the OAUP and Landscape Architecture websites, as well as the Student Farm Facebook page.

Information about the Farm will be updated on the OAUP website, and a Student Farm Facebook page is already being maintained and updated regularly by the farm coordinator. Additional market promotion will be made through the NBCFM and Rutgers Gardens websites and Facebook pages.

OPERATING STRATEGY

INTRODUCTIONThe following section offers a framework for the Farm’s operating strategy, and includes crop management approaches, anticipated yields, physical resource needs, and human resource needs.

CROP MANAGEMENTAll crops will be grown using growing practices that are compliant with USDA organic standards. In its initial phase, the Farm has approximately 2,500 square feet under production. This square footage includes a 30’x50’ field that holds ten 3’x30’ windrows, approximately 280 square feet of herb and flower beds, and a 20’x36’ high tunnel. Production areas will be direct seeded or planted with organically grown starts; all seedlings are grown by the Farm.

Due to the small size of the initial production fields, an intensive planting plan will be employed that makes use of inter-cropping, succession planting, and multi-purpose cover cropping. Cultivation and harvesting will occur throughout spring, summer and fall seasons, and as much as possible during winter through use of the high tunnel and cold frames.

Weed, pest and disease management will be approached organically through scouting, manual removal, encour-agement of beneficial insects and crop rotation. Soil will be tested annually, and minimal tilling will occur.

Water for irrigation is supplied by well, and a combination of hand watering and drip irrigation will be em-ployed.


9Seeds are sourced through reputable organic suppliers, and include Fedco Seeds, Johnny’s Seeds, High Mowing and Baker Heirloom Seed Company. It is anticipated that the Farm will begin its own seed-saving efforts on a small scale in its first year. As production expands, the Farm seeks to have a robust seed-saving component that will serve educational and income endeavors.

Organic waste produced on site, such as crop residue, will be composted on site. Non-compostable waste will be minimized.

Long-term goals include organic certification through the USDA, additional production fields and high tunnels, and on-site organic compost production.

YIELDThe estimated yields in the table below are calculated based on row length, number of rows, plant spacing, and number of succession seedings or plantings. These estimates do not take into consideration potential for crop failure due to pest, disease or weather events.

PHYSICAL RESOURCE NEEDSInitially, the Farm will have approximately 2,500 square feet of production space for vegetables, herbs and flowers. Over the course of the next several years, expansion to approximately three acres of production is anticipated. The farm land is located at Rutgers Gardens and is owned by Rutgers University. No known contaminants or other environmental issues are present on the existing or future sites of the Farm. One high tunnel has already been constructed, and at least one additional structure is anticipated for future use as pro-duction space grows. The need for additional structures, such as storage for tools and small farm machinery and classroom facilities, and equipment, such as refrigeration units, is expected as the Farm grows. The Farm already owns several walk-behind seeders and a small tractor. Additional hand tools, irrigation equipment, harvest crates and market supplies will need to be purchased. Annual costs for seeds, potting soil, soil amend-ments, trays and labels are expected.

HUMAN RESOURCE NEEDSThe primary workforce will consist of the farm manager and two summer interns. Other labor will be pro-vided by students enrolled in courses that include field work during fall, spring and summer terms. Training will be provided by the farm manager, and it is expected that as a year-round curriculum is developed, students involved for a season or more with the farm will also act as mentors to incoming students. As production and sales increase in tandem with the physical growth of the Farm, it is anticipated that a summer workforce of three or four student interns will be needed, and two interns or student workers will be needed over the course of the fall and spring semesters.

Field work with summer interns in May 2016 (left) and June 2016 (right)


10FINANCIAL STRATEGY

INTRODUCTIONAs stated previously, the Farm will have a social responsibility – to both its students and its extended com-munity – and an economic reality, and will need to find a way to balance the demands of both in a sustainable fashion through the establishment of a model that brings together education, food production and income generation in order to engage agriculture in community development. It is not anticipated that the Farm will be self-sustaining strictly through sales, but rather through a combination of resources. The following section outlines anticipated annual expenses and capital investments, and offers a strategy by which to meet the finan-cial needs of the Farm.

EXPENSESThe following table outlines anticipated annual expenses for the Farm during its initial phase.In addition to these expenses, the Farm will need to cover, through sales, the salaries of two summer interns working 20 hours per week for 16 weeks, tuition reimbursement for intern enrollment in the Summer Farm Course (See Appendix A for course syllabus and schedule), and 25 percent of the farm coordinator/instructor salary (not including fringe). The farm coordinator/instructor salary will be subsidized by OAUP and Rutgers Gardens with the anticipation that over time, farm sales will be able to support more of this cost.

INCOMEThe financial needs of the Farm, exclusive of the capital investment costs outlined below, are expected to be met through the following breakdown:

• 50 percent through tuition from courses taught at the Student Farm • 25 percent through sales • 25 percent through donations and/or grants

Donations and grants will be sought in order to help support the Farm’s commitment to the emergency food system.CAPITAL INVESTMENTSThe following table illustrates capital investment costs associated with the initial phase of the Farm, as well as anticipated costs for the future expansion. (See Appendix D, page 24, for a table that illustrates capital invest-ments)

EXECUTIVE SUMMARYThe mission of the Student Farm is to provide education, to support the emergency food system, to promote the production and purchase of locally and organically grown produce, and to demonstrate the viability of small-scale organic agriculture within an urban and peri-urban context. With both a social and economic re-sponsibility, to engage agriculture in community and student development, the Farm will need to establish and promote a working model that brings together education, food production and income generation.

Appendix A

11COURSESYLLABUS

1

Principles and Practices of Small-Scale Organic Farming | Agriculture and Food Systems Program

11:020:321 | Summer 2016 | 3 credits Instructor: Arianna Lindberg Office hours: 219 Blake Hall, Tuesday + Thursday 11:30am – 1pm, or by appointment Email: [email protected] Class time + locations: Tuesday + Thursday 8-11:20am

8-9:30am field work at Student Farm (Rutgers Gardens) 10-11:20am lecture period (Blake Hall, rm 128)

Course Learning Objectives Through experience-based learning in the field, students will:

1. Gain an understanding of small-scale organic food production 2. Improve their ability to work collaboratively with peers and community members

Through lectures, readings and discussions, students will: 1. Increase their agricultural literacy with particular attention to sustainability and local food

systems 2. Demonstrate an ability discuss the principles and practices of small-scale organic farming

Program Learning Goals

1. Apply a systems approach to analyzing and interpreting contemporary food and agricultural issues, opportunities, threats, and trends

2. Demonstrate effective oral and written communication skills as well as the ability to work in teams.

Course Description The Student Sustainable Farm at Rutgers Gardens is focused on organic production and community involvement. As an outdoor classroom, the Farm provides place-based and hands-on learning. In a broader context, the Farm provides the foundation for a wide spectrum of community outreach and programs, research opportunities and entrepreneurial pursuits. Students enrolled in The Principles and Practice of Small-Scale Organic Farming will gain experience with all aspects of basic organic vegetable, fruit and herb production, from field preparation to harvest. Through weekly readings and responses, lectures – with guest lecturers from other operating farms, University programs and Cooperative Extension, farm visits and field work, students will examine the history and philosophy of organic agriculture, as well as build a core understanding of local food systems. Topics of nutrition and food justice will have a key role, and the course will provide students with the opportunity to engage community members through outreach and education with local non-profit partners. Session Overview Week 1 5/31 – Course Introduction

6/2 – History + Philosophy of Organic Agriculture Assignment: Reading + Response 1

Week 2 6/7 – Organic Standards + Certification – Guest Lecture: Erich Bremer, Supervisor of Organic Certification Program, NJ Department of Agriculture 6/9 – Planning, Seeds + Seedling Production Assignment: Reading + Response 2

Appendix A

12COURSESYLLABUS

2

Week 3 6/14 – Soil Fertility + Compost – Guest Lecture: Dr. Joseph Heckman, Department of Plan Biology + Pathology/Extension Specialist in Soil Fertility 6/16 – Crop Rotation + Cover Crops Assignment: Reading + Response 3

Week 4 6/21 – Irrigation + Rainwater Harvesting – Guest Lecture: Dr. Raul Cabrera, NJAES Specialist 6/23 – Farm Field Trip – Farminary, Princeton Theological Seminary Student Farm (Nathan Stucky)* Assignment: Reading + Response 4

Week 5 6/28 – Disease + Insect Pests – Guest Field Visit + Lecture: Kristian Holmstrom, NJAES IPM Program Associate 6/30 – Farm Field Trip – Sandbrook Meadow Farms, Stockton* Assignment: Reading + Response 5

Week 6 7/5 – Local Food Systems + Nutrition – Guest Lecture: Meredith Taylor, Research Associate in the Office of Agriculture and Urban Programs 7/7 – Community Project – TBA* Assignment: Reading + Response 6

Week 7 7/12 – Marketing + Distribution – Guest Presentations and Panel Discussion about CSA model, farmers markets, Farm to School Program, and non-profits (Elijah’s Promise, Farmers Against Hunger) 7/14 – Extending Seasons + Four-Season Growing Assignment: Reading + Response 7

Week 8 7/19 – Pollinators + Beneficial Insects 7/21 – Student Presentations, Final Reflection

*Farm Field Trips and Community Project will use the full duration of the class period. These three sessions will not include field work at the Student Farm site, and we will meet at Blake Hall at 8am. Note: The above schedule is subject to change. Sufficient notice will be provided regarding any alterations. Expectations of Student Participation Students are expected to participate fully in the course by being prepared for each class and field session. This course is grounded in experiential learning, and individual student’s academic development depends on the exposure to and assimilation of information related to the course topic, as well as the application of this information through hands-on involvement and interaction. If any personal circumstances should inhibit one’s ability to fulfill the requirements of this course, the student should immediately contact the instructor. In addition, any student with a special need, circumstance, or disability, should make an appointment to see the instructor during the first week of class. Attendance A minimum level of participation is defined as being in attendance for the entire duration of a class session, and it is the student’s responsibility to be in attendance for all lecture and field sessions. More than one unexcused absence will result in a step reduction of the student’s semester grade (e.g. a semester grade of a B would be reduced to a C+). Each additional absence will result in another step reduction.

Appendix A

13COURSESYLLABUS

3

Field Work A significant portion of class time will be spent in the field. Students are expected to dress appropriately for doing outdoor physical work related to farm activities. Closed-toe shoes must be work at all times during work in the field, high tunnel and greenhouse. Other weather- and work-appropriate clothing and gear is recommended (e.g. long pants, raincoat, hat, sunscreen, work gloves, water bottle). Field Trips Several field trips will be scheduled during the summer session and will relate to the course topics listed above. Advance notice will be provided and participation is required. Grading/Evaluation The final grade will be based upon the following percentages: Participation 20%

Assignments 35% Community Project 10% Research Presentation/Report 25% Final Reflection 10%

Departmental Grading Guidelines While the assignment of grades is ultimately the purview of the instructor, the following grading guidelines will be used for course assessment: A – Outstanding –This not only means fulfilling the requirements, but impressing and going beyond the initial expectations and assigned elements of the project. The student has demonstrated a superior grasp of the subject matter coupled with a high degree of creative or logical expression, individual initiative, and a strong ability to present these ideas in an organized and analytical manner. B – Very Good – The student has demonstrated a solid grasp of the material with an ability to organize and examine the material in an organized, critical, and constructive manner. The projects and in-class performance reveal a solid understanding of the techniques, issues and related theories, with some additional work completed. C – Acceptable –The student has shown a moderate ability to grasp concepts and theories for the class, producing work that, while basically adequate, is not in any way exceptional. The performance in class displays a basic familiarity with the relevant literature and techniques. D – Unacceptable – The work demonstrates a minimal understanding of the fundamental nature of the material or the assignment with a performance that does not adequately examine the course material critically or constructively. F – Failure – The student has demonstrated a lack of understanding or familiarity with course concepts and materials. Their performance has been inadequate. Failure is often the result of limited effort and poor attendance which may indicate that the student is not in the proper field of study. Academic Integrity The University’s policy on Academic Integrity is available at http://academicintegrity.rutger.edu/academic-integrity-policy. The principles of academic integrity require that a student:

• Properly acknowledge and cite all use of the ideas, results, or words of others • Properly acknowledge all contributors to a given piece of work • Make sure that all work submitted as his or her own in a course or other academic activity is

produced without the aid of impermissible materials or impermissible collaboration

Appendix A

14COURSESYLLABUS

4

• Obtain all data or results by ethical means and report them accurately without suppressing any results inconsistent with his or her interpretation or conclusions

• Treat all other students in an ethical manner, respecting their integrity and right to pursue their educational goals without interference. This requires that a student neither facilitate academic dishonesty by others nor obstruct their academic progress

• Uphold the canons of the ethical or professional code of the profession for which he or she is preparing

Adherence to these principles is necessary in order to ensure that: • Everyone is given proper credit for his or her ideas, words, results and other scholarly

accomplishments • All student work is fairly evaluated and no student has an inappropriate advantage over other • The academic and ethical development of all students is fostered • The reputation of the University for integrity in its teaching, research, and scholarship is

maintained and enhanced Failure to uphold these principles of academic integrity threatens both the reputation of the University and the value of the degrees awarded to its students. Every member of the University community therefore bears a responsibility for ensuring that the highest standards of academic integrity are upheld. Accommodations for Students with Disabilities Disability Services (848) 445-6800 / Lucy Stone Hall, Suite A145, Livingston Campus, 54 Joyce Kilmer Avenue, Piscataway, NJ 08854 / https://ods.rutgers.edu/ Rutgers University welcomes students with disabilities into all of the University's educational programs. In order to receive consideration for reasonable accommodations, a student with a disability must contact the appropriate disability services office at the campus where you are officially enrolled, participate in an intake interview, and provide documentation: https://ods.rutgers.edu/students/documentation-guidelines. If the documentation supports your request for reasonable accommodations, your campus’s disability services office will provide you with a Letter of Accommodations. Please share this letter with your instructors and discuss the accommodations with them as early in your courses as possible. To begin this process, please complete the Registration form on the ODS web site at: https://ods.rutgers.edu/students/registration-form. Student Wellness Services Just In Case Web App: http://codu.co/cee05e Access helpful mental health information and resources for yourself or a friend in a mental health crisis on your smartphone or tablet and easily contact CAPS or RUPD. Share A Concern: http://studentconduct.rutgers.edu/do-something-to-help-share-a-concern/why-share-a-concern/ There are times when people may observe a behavior and feel concerned. These concerns may be part of a larger story for a student facing challenges. Thus, it is important to Do Something and share your concerns so that the student can get assistance as soon as possible before the issues grow too large. If the concern is immediate, call 9-1-1. Counseling, ADAP & Psychiatric Services (CAPS) (848) 932-7884 / 17 Senior Street, New Brunswick, NJ 08901/ www.rhscaps.rutgers.edu/

Appendix A

15COURSESYLLABUS

5

CAPS is a University mental health support service that includes counseling, alcohol and other drug assistance, and psychiatric services staffed by a team of professional within Rutgers Health services to support students’ efforts to succeed at Rutgers University. CAPS offers a variety of services that include: individual therapy, group therapy and workshops, crisis intervention, referral to specialists in the community and consultation and collaboration with campus partners. Violence Prevention & Victim Assistance (VPVA) (848) 932-1181 / 3 Bartlett Street, New Brunswick, NJ 08901 / www.vpva.rutgers.edu/ The Office for Violence Prevention and Victim Assistance provides confidential crisis intervention, counseling and advocacy for victims of sexual and relationship violence and stalking to students, staff and faculty. To reach staff during office hours when the university is open or to reach an advocate after hours, call 848-932-1181. Scarlet Listeners (732) 247-5555 / http://www.scarletlisteners.com/ Free and confidential peer counseling and referral hotline, providing a comforting and supportive safe space. Note: All information in this syllabus and course schedule is subject to change. Any changes to the syllabus or schedule will be announced in the scheduled lecture periods. It is the student’s responsibility to stay informed.

Appendix B

162016 CROP LIST + ESTIMATED HARVEST DATES

CROP VARIETY EST. HARVEST DATES

Artichoke

Green TBD

Purple TBD

Beans

Concador Yellow Bush Haricot Vert July-August

Masai Bush Haricot Vert July-August

Runner Bean - Sunset July-August

Runner Bean - Streamline July-August

Beets

Detroit Dark Red Short Top Mid-June - November

Early Wonder Tall Top (OG) Mid-June - November

Touchstone Gold (OG) Mid-June - November

Broccoli

Limba Mid-June - November

Piracicaba non-heading Early June - November

Cabbage

Early Jersey Wakefield Mid-June - November

Brunswick Mid-June - November

Gonzales Mid-June - November

Super Red 80 Late June - November

Carrots

Scarlet Nantes Late June - November

Atomic Red (OG) Late June - November

Jeanette (OG) Late June - November

Red Beauty Late June - November

Yellowstone Late June - November

Chard

Bright Lights Late May - November

Fordhook Giant Late May - November

Cucumber

General Lee Slicing Early June - August

Eggplant

Pingtung Long July - October

Rosita (OG) Late July - October

Antigua Late July - October

Lao Green Stripe July - October

Appendix B

17Greens

Green Mix (OG) May - November

Mustard Mix May - November

Arugula (OG) May - November

Pea Shoots May - November

Wrinkled Crinkled Crumpled Cress (OG) June - November

Kale

Red Russian (OG) Mid-June - November

White Russian (OG) Mid-June - November

Scarlet Mid-June - November

Lettuce

Blushed Butter Oaks (OG) Mid-May - Frost

Royal Oakleaf (OG) Mid-May - Frost

Buttercrunch Bibb Mid-May - Frost

Australian Yellow Mid-May - Frost

Merveille de Quatre Saisons Mid-May - Frost

Edox MT0 Mid-May - Frost

Okra

Burgundy July - September

Burmese July - September

Onion

Copra June - November

Red Bull June - November

Red of Florence June - November

He Shi Ko Bunching June - November

Parsnip

Hollow Crown Late Fall

Pea

Oregon Giant Snow Pea Early Fall - frost

Radish

Cherry Belle Mid-May

Helios Mid-May

Salsify

Mammoth Sandwich Island Late Fall

Summer Squash

Jackpot Zucchini June - September

Slick Pik Summer Squash June - September

Appendix B

18Tomato

Purple Bumblebee July - frost

Sweet Carneros Pink July - frost

Purple Calabash July - frost

Beauty King July - frost

Black Krim July - frost

Sungold July - frost

Herbs + Flowers

Dark Green Italian Parsley (OG) June - frost

Genovese Basil June - frost

Cilantro June - frost

Bouquet Dill June - frost

German Thyme Year round

Sorrel June - frost

Perfection Fennel (OG) July - October

Broadleaf Sage (OG) Mid-June - November

Rosemary (OG) Year round

Borage (OG) Mid-June - November

Lovage July - October

Anise Hyssop (OG) July - October

Garlic Chives July - frost

Chinese Chives July - frost

Wild Thyme Year round

Calendula Mid-June - frost

Nasturtium - Peach Melba June - frost

Marigold - Tangerine Gem June - frost

Salad Burnet July - frost

Viola - Penny All Season Mix June - frost

Oregano July - frost

Fruit

Tzimbalo Melon Pear TBD

Wonderberry TBD

Appendix B

19DISTRIBUTION OF HARVEST (as of 7/16/2016)

ITEM DINING SERVICES

ELIJAH'S PROMISE

FARMERS MARKETS

OTHER DIRECT SALES

GIFTED TOTAL AMOUNT

HARVESTED (lb)

ARUGULA 25.5 11 3.5 40

MUSTARD GREENS 15 13.5 28.5RADISH 18 15.5 7.5 2 43KALE 6 10 9.5 25.5CHARD 4.5 38.5 20.5 6.5 70LETTUCE 28 29.5 10.5 68BROCCOLI 8 2 10CARROTS 6 57.75 63.75CABBAGE 5.5 37.5 43CUCUMBER 4.5 8 12.5ZUCCHINI/S.SQUASH 25.75 38.75 64.5

ORGANIC PRICING

VEGETABLE UNIT RETAIL PRICE (AVG.) - Organic*

WHOLESALE PRICE (AVG.) - Organic*

RETAIL PRICE (AVG.) - Conventional**

Arugula pound 11.00$ 9.12$ 8.00$ Beans, Filet pound 5.00$ n/a n/aBeets pound 3.10$ n/a 2.17$ Broccoli pound 4.13$ 2.63$ n/aCabbage, Green pound 1.66$ 1.38$ 1.00$ Cabbage, Red pound 1.44$ 1.75$ 1.00$ Carrots pound 3.03$ 1.75$ 2.13$ Chard pound 3.50$ 2.25$ 3.00$ Cucumbers pound 2.50$ 2.50$ 1.63$ Eggplant pound 4.00$ 3.00$ n/aFennel pound 4.25$ 2.25$ n/aField Pea pound 16.00$ 12.50$ n/aKale pound 2.71$ 2.25$ 2.00$ Lettuce, Mix pound 10.64$ 9.37$ 8.00$ Lettuce head 2.57$ 2.17$ 2.50$ Onions pound 2.56$ 1.75$ 2.50$ Parsnip pound 2.75$ 3.00$ n/aPeas, Snow pound 5.33$ n/a 4.50$ Radish bunch 2.00$ n/a 1.88$ Summer Squash pound 2.33$ 2.18$ 2.00$ Tomato, Heirloom pound 3.83$ 3.75$

*Organic pricing data source: MOFGA**Conventional pricing data source: University of Vermont Extension

Appendix B

202016 CROP LIST + ESTIMATED YIELDS

CROP ESTIMATED YIELD (lb)

Artichoke 10

Beans 60

Beets 200

Broccoli 90

Cabbage 150

Carrots 150

Chard 150

Cucumber 30

Eggplant 45

Greens 150

Kale 130

Lettuce 150

Okra 18

Onion 80

Parsnip N/A

Pea 35

Radish 90

Salsify N/A

Summer Squash 80

Tomato 200

Appendix C

21Market Meal Boxes

The market meal boxes are intended as a variation on a “value-added” product. Boxes would include a recipe and freshly harvested vegetables, fruits, and/or herbs with which to prepare a meal or dish. Recipes would be selected based on simplicity of additional ingredients necessary, such as ease of preparation, availability and affordability. Meal boxes have the potential to be packaged in various sizes (e.g. dinner for two, four or more) and could be priced on a sliding scale dependent on income. Such an offering could also be advertised one week ahead of time for pre-ordering and pick-up at one of the Farm’s weekly markets or at the farm site.

Below are several examples of recipes and market meal box items.

SALAD KIT

Includes: ½ lb. arugula, mustard greens, pea shoots and/or mesclun mix; small bunch radish, edible flowers (nas-turtium, marigold, viola, or similar), fresh herbs (parsley, thyme, oregano, or similar), small bunch scallions, spring garlic

Example of dressing recipe:Creamy Herb Dressing (ingredients in bold not included in meal box)

Ingredients½ cup sour cream (yogurt may be substituted, but the consistency of the dressing may change)¼ cup olive oil¼ cup chopped fresh herb leaves, such as: basil, parsley, dill, marjoram, or oregano1 TB white wine vinegar1 lemon, juiced1 garlic clove, chopped½ green onion (mainly the white part and some green), about 2-3 tablespoons

PreparationAdd all the ingredients to the bowl of a food processor. Pulse the ingredients for 1 minute until the dressing is creamy and the herbs are finely chopped. Store in the fridge for up to 2 weeks.

GAZPACHO

Includes: tomatoes, cucumber, pepper(s), onion, fresh herbs, garlic

Example of gazpacho recipe (ingredients in bold not included in meal box)

IngredientsAbout 2 pounds ripe red tomatoes, cored and roughly cut into chunks1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks1 cucumber, about 8 inches long, peeled and roughly cut into chunks1 small mild onion (white or red), peeled and roughly cut into chunks1 clove garlic2 teaspoons sherry vinegar, more to tasteSalt½ cup extra-virgin olive oil, more to taste, plus more for drizzling

Appendix C

22PreparationCombine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.

RATATOUILLE

Includes: onion, garlic, eggplant, zucchini, pepper, tomatoes, fresh herbs (oregano, thyme, basil)

Example of ratatouille recipe (ingredients in bold not included in meal box)

Ingredients1 onion, sliced thin2 garlic cloves, minced5 tablespoons olive oila 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices1 red bell pepper, chopped3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)1/4 teaspoon dried oregano, crumbled1/4 teaspoon dried thyme, crumbled1/8 teaspoon ground coriander1/4 teaspoon fennel seeds3/4 teaspoon salt1/2 cup shredded fresh basil leaves

PreparationIn a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moder-ate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

Appendix D

23CAPITAL INVESTMENTS

Item Cost Notes

Field preparation $ 600.00 Discing/plowing/tilling, bed forming, compost spreading, etc.

Deer fence $ 10,000.00

Estimate based on Snyder Farm research (http://snyderfarm.rutgers.edu/pdfs/fs889.pdf, 2000). Includes material and labor for four acres.

Irrigation $ 2,400.00

Estimate for installing drip irrigation on two acres; based on Rowan University data and additional sources.

Shed $ 1,800.00 Estimate based on re-purposed shipping containerTools $ 500.00 Various hand toolsHigh tunnel $ 6,000.00 Second 24'x36' high tunnel

Post-harvest handling station $ 2,000.00 Estimate based on student construction project 2016

Signage $ 1,000.00 Various signage, wayfinding

Refrigeration unit $ 4,500.00 Converted 6'x10' trailer with CoolBot system; includes material and labor

Vehicle $ 22,000.00 Similar to Ford Transit (new)

Total $ 50,800.00