Garden Programs

Volunteer  –  Lead  –  Learn

Come enjoy a hands-on experience in the Campus Garden (1141 Polo Road). Practice the fundamentals of gardening, lead your peers in productive work that helps alleviate hunger, and learn about the connections between regenerative agriculture and climate change. There are opportunities for every experience level!

Sunday Volunteer Hours

Sundays from 5:00 – 7:00 pm during the fall semester. Hours will shift to 4:00 – 6:00 pm after daylight saving time ends.

Open to students, faculty, and staff. Led by our Campus Garden interns. 

Harvesting, pruning, mulching, weeding, composting, and seeding are littering the to-do list. We’re excited to have helping hands in the garden again!

Connect & Cultivate

Days and times TBD. The starting date for Connect & Cultivate hours for the Fall 2023 semester will be announced soon.

Open to students. Led by our Connect & Cultivate Leaders. 

Connect & Cultivate is a weekday volunteer opportunity designed specifically to help students connect with one another and the environment. You’ll help accomplish garden chores, learn a little about sustainable gardening, and meet new friends in a relaxed, outdoor setting. C&C sessions are a time to put your hands in the earth and unwind. 

Crops in the Campus Garden

Annual Crops are generally sorted by Cool Season (spring and fall) and Warm Season (summer). The Campus Garden also grows a number of Perennial Crops and flowers. Most importantly we grow Cover Crops every season. These annual plants are grown densely and terminated before they set seed. Cover crops protect and improve our soil in many ways.

Cool Season Crops

• Beets
• Broccoli
• Carrots
• Garlic
• Lettuce and a variety of salad greens
• Onions
• Potatoes
• Radishes
• Specialty crops: cabbage, collard greens, kale, kohlrabi, swiss chard, turnips

Warm Season Crops

• Heirloom and Research Tomatoes
• Sweet Potatoes
• Green Beans
• The Three Sisters: Sweet corn, acorn squash, pole beans
• Specialty crops: zucchini, eggplant, peppers, basil

Cover Crops

• Buckwheat
• Crimson Clover
• Millet and Cow Pea
• Rye and Vetch
• Sunhemp
• Sunflower

Perennial Crops

• Asparagus
• Strawberries
• Lemon balm
• Rosemary
• Rain Garden grasses and flowers
• Zinnias

Campus Kitchen Partnership

Garden volunteers are welcome to snack on organic veggies or take some home to cook. Most of the produce grown at the Campus Garden is delivered to The Campus Kitchen at WFU.

In addition to garden vegetables, Campus Kitchen prepares meals and redistributes fresh produce rescued from local grocery stores. These items are distributed to local social service agencies to help alleviate hunger. Even more amazing, Campus Kitchen brings all of its food waste back to the Campus Garden to be composted!