
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.
Daily Tasks
- Build, shape, and fertilize garden beds
- Spread compost and mulch
- Pull weeds
- Plant seeds and transplants
- Harvest produce
- Turn compost piles
- Water the crops
- Say hello to the chickens and feed them a treat
Special Activities
- Plant and water greenhouse seedlings
- Raise spring chicks
- Grow Oyster Mushrooms in March
- Braid garlic in the fall
- Peel luffa sponges in the fall
- Bring a reusable water bottle
- Bring sunscreen, bug spray, a hat, and/or work gloves (clean gloves are available at the garden as well)
- Wear clothing you can get soiled and sweaty
- Wear season-appropriate clothing and dress in layers
- Closed-toe shoes are highly recommended
- We have honey bees! A volunteer has never been stung, but please notify the CG Manager if you are allergic. Bring any medication you may require.
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!

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